B-B-Q Ham

I remember first eating this recipe as a goodbye lunch served by good neighbors the day we moved from Zanesville to Findlay back in 1968. It was such a hit we had to have the recipe. Now it is Hunter's absolute fav and I have it baking right now and it smells awesome! He packs it in his lunch and reheats in microwave at work.



1 1/2# chipped chopped ham (I use deli ham sliced thin for sandwiches)

1 tbsp mustard

1 cup ketchup

1/2 cup brown sugar

1 tbsp worchestire sauce

1 tbsp vinegar



Mix together sauce ingredients. I bake it in a large baking dish and put in dish in two layers. First layer of ham, pour 1/2 sauce over it, put last layer of ham, pour rest of sauce over it. Bake 350 for about an hour. Cut in squares to fit buns.

Meatball Subs

I made these meatballs for our small group, so I multiplied the recipe by 6! We froze a lot of the extras. These were surprisingly good! I found one recipe made about 15 meatballs. We used hoagie buns and put 3-4 balls per sandwich. I also cut the amount of green pepper in half, as they were getting a little "chunky". Also, we only used about 1/4 the amount of sauce.

Ingredients:
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup crushed butter-flavored crackers
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic 1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 dinner rolls, split

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.
3. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
4. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Servings: 6-8

Philly Cheese Steak Sloppy Joes

Source: Rachel Ray Show

INGREDIENTS:
1 tablespoon Extra Virgin Olive Oil
1 1/2 pound ground beef
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
1 cup provolone, shredded

You Provide:
1 tablespoon butter
1 tablespoon flour
1 cup milk
8 dinner rolls

DIRECTIONS:
Cooking Day Instructions: Chop Onion set aside. Shred provolone, put in freezer baggie, label, and freeze. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground beef, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. Cool and put in freezer. Label.

Serving Day Instructions: Thaw frozen ingredients. Preheat broiler on low. Reheat meat mixture in Microwave for 2 or 3 minutes. Split open rolls and toast under broiler, keep your eye on them so they don’t burn! Melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Yield: 8 sandwiches

Tomato, Mozzerella and Pesto Pannini

What you need:

Ciabatta bread (or some substantial artisan bread)
Tomatoes - sliced about 1/4-1/2 inch thickness
Fresh Mozzerella - sliced 1/4 - 1/2 inch. thick
Pesto
Fresh Basil leaves
Butter

Cut bread in half (as much as you and everyone else will eat)
Slather bread with pesto on both sides.
On one side of the bread, layer tomatoes and fresh mozzerella.
Cover with other side of bread.
Brush both outsides of bread with butter.
Place bread on med-high heated grill pan and place something heavy on top (my copper pots are perfect for this).
Grill 3 minutes - then flip - grill another 2-3 minutes until cheese is melted and gooey.
Open sandwich and place fresh basil leaves. Close and enjoy.

Can also add shredded chicken to sandwich.

YUM!