Ham Delights!

Great party appetizer!


2 sticks butter
2 tbsp. poppy seed
2 tsp. Worcestershire sauce
1 med. onion
1/2 tsp. salt
3 tbsp. mustard
2 pkg. Pepperidge party rolls
1 lb. boiled ham slices
1/3 lb. Swiss cheese
Split rolls. Blend butter, poppy seed, Worcestershire sauce, chopped onion, salt and mustard. Spread it on top and bottom of rolls. Place ham and cheese on rolls. Wrap in foil and bake 10 minutes at 400 degrees.

Carrots by Sherry

My friend Sherry serves these to me on special occasions. It may be the one recipe that takes a healthy vegetable and turns it into an assault on your health! But it sure is good……

2 lb. sliced, cooked carrots
1 stick butter butter
1 pound Velveeta cheese
¾ cup of milk
Ritz crackers

Grease a casserole dish. Mix and melt butter and Velveeta cheese. Stir in the milk. Pour carrots in the bottom of dish and then cover with cheese and butter mixture. Cover this with Ritz cracker crumbs. Bake at 350 degrees for about 20 minutes or microwave for about 6 minutes.

Me, Don Knotts and Tim Conway

Layered Pumpkin Cheesecake

just in time for Thanksgiving, enjoy this incredible (and I mean incredible)
recipe from my friends at Shiver Me Pinchers.

2 8oz packages of cream cheese, softened.
1/2 cup sugar
1/2 teasp cinnamon
1 teasp vanilla extract
2 large eggs
1 9" graham cracker crust
1 cup real pumpkin (not pumpkin pie mix)
1/2 teasp cinnamon
1/4 teasp nutmet.

Preheat oven to 350 degrees. Mix first 4 ingrediants with mixer on
medium speed until well blended. Add eggs one at a time until mix thins and there are no lumps. Pour 1/2 of mix into crust. Mix next 3 ingrediants into remaining cheesecake mix. Bake at 350 for 40 to 45 minutes until set. Top with whipped
cream or cool whip and enjoy!

Veal Marsala

6 oz top round veal, sliced and pounded
2 Tabsp flour
2 oz blended oil (olive and vegetable)
4 oz mushroom pieces and stems
2 oz sweet marsala wine
6 oz chicken stock
2 pinches chopped italian parsley
2 pinches of salt
1 pinch black pepper

In a sautee pan, heat 1 oz of oil. Lightly flour the veal and place in
pan. Cook for 3-4 minutes on one side, then turn over and sprinkle a Tablsp
flour. Discard oil and add chicken stock and marsala. Add salt, pepper and
parsley. Cook for 6 to 8 minutes until sauce thickens. Serve.

Three Potato Salad!

The sweet potato is a fabulous addition, and of course
this recipe can be made ahead!!

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper
Directions
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Yield: 15 servings.

New Orleans Barbecue Shrimp

2 lbs large shrimp with shells
1 and 1/4 Tbl minced garlic
2 tsp Creole Seasoning
1and 1/2 tsp Rosemary, ground
3/4 Cup Beer
2 Tbl Worcestershire sauce
3/4 cup butter, softened

Heat large skillet over high heat until hot. Add
shrimp, garlic, creole seasoning and rosemary.
Sautee shrimp one minute, shaking skillet.
Add beer and worcestershire sauce.
Simmer 2 minutes, lower heat slightly.
Whisk in butter 1 Tbl at a time. Heat
thoroughly, but do not biol. Stir and fold
to coat shrimp with sauce. Serve immediately with
rice or french bread. Makes 4 to 6 servings.