Baked Ham and Cheese Sliders and Coleslaw

Ham and Cheese Sliders

12 Hawaiian sweet dinner rolls

12 slices deli ham
12 small slices Swiss cheese
Mayonnaise as needed

Poppy seed sauce
1 Tbsp poppy seeds
1 1/2 Tbsp Dijon mustard
1/2 C butter, melted
1 Tbsp dried minced onion


Cut rolls in half and spread mayonnaise on both sides of the rolls. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish. In a bowl, mix together all of the sauce ingredients. Pour evenly over the sandwiches. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Serve warm.

 

Easy Coleslaw

1 bag prepared coleslaw mix

1/2 C mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp sugar

Celery seeds to taste if desired

Combine last 3 or 4 ingredients and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

Sausage Gravy

Sausage Gravy

1 lb. pork sausage

8 Tbsp. margarine

8 Tbsp. flour

Pepper to taste

3 C. milk – 4 C. milk

Cook sausage in a skillet until done. Add margarine and cook until melted. Add flour and pepper, stir until well blended. Gradually add the milk; using only as much as you need to make a nice gravy, stirring constantly. Bring to a slight boil and cook and stir until thickened to your preference. Serve over biscuits.

Happy Homemaker Monday

The weather:::
It's supposed to be 80 degrees today

On my reading pile::: 
Not reading anything right now


On my TV:::
The Rose Parade

On the menu for this week:::
Monday

Pork Tenderloin with Stuffing

Broccoli and Cauliflower

Corn

 

 

Tuesday

Garlic Mushroom Ribeye Steak

Rosemary Red Potatoes

Broccoli Salad

 

 

Wednesday

Sausage Lasagna

Green Salad

 

 

Thursday

Grilled Chicken Breasts

Broccoli with Mustard Sauce

Quinoa 

 

 

Friday

Roast Chicken

Bacon Squash Saute

Peas with Pearl Onions

 

 

Saturday

Oven BBQ Chicken

Green Beans

California Style Vegetables

 

 

Sunday

Grilled Pork Chops

Carrots

Mixed Vegetables

On my to do list:::
I'm on bed rest so not much

What I am sewing, crocheting, knitting or creating:::
Looking for a new project

Looking around the house:::
Christmas stuff needs to be put away

From the camera:::
I can't get a picture to go here....grrrr


Something fun to share:::
nothing

To join in visit Happy Homemaker Monday 

Menu Plan Monday

Monday

Pork Tenderloin with Stuffing

Broccoli and Cauliflower

Corn

Tuesday

Garlic Mushroom Ribeye Steak

Rosemary Red Potatoes

Broccoli Salad

Wednesday

Sausage Lasagna

Green Salad

Thursday

Grilled Chicken Breasts

Broccoli with Mustard Sauce

Quinoa

Friday

Roast Chicken

Bacon Squash Saute

Peas with Pearl Onions

Saturday

Oven BBQ Chicken

Green Beans

California Style Vegetables

Sunday

Grilled Pork Chops

Carrots

Mixed Vegetables

For more menu ideas check out Menu Plan Monday 

Asian Beef Skewers and Lo Mein

Asian Beef Steak Skewers

 1 lb. thin steak, cut into strips about 2 inches long

¼ C rice wine

¼ C soy sauce

2 cloves garlic, minced

2 tsp. cornstarch

1 Tbsp sesame seeds

6 bamboo skewers

Place meat in a bowl and add rice wine, soy sauce, garlic, cornstarch, and sesame seeds. Combine well and let marinate for 30 minutes. Soak skewers at the same time for 30 minutes as well. Thread meat onto skewers. Grill or broil until done.

 

Lo Mein

1 (10 oz) pkg. chow mien noodles, spaghetti, or angel hair pasta

3 Tbsp chicken broth

2 Tbsp soy sauce

2 Tbsp hoisin sauce

1 Tbsp sugar

1 tsp sesame oil

2 cloves garlic, minced

2 green onions, sliced into 1 ½- 2 inch pieces

1 rib celery, sliced

2 Tbsp oil

1 Tbsp soy sauce (optional)

Combine chicken broth, soy sauce, Hoisin sauce, sugar and sesame oil in a bowl until sugar is dissolved. Set aside.  Prepare pasta according to package directions. Drain well and sprinkle with sesame oil so they do not stick together. Heat oil in a wok or large skillet. Add garlic, green onions and celery stir fry for 2-3 minutes. Add a small amount of the sauce. Then add pasta and remaining sauce, mixing well. If you want darker noodles add additional soy sauce before serving.

Caldo de Res

Caldo de Res

2 pounds chuck roast, cut into bite size pieces

1 Tbsp oil

Salt and pepper, to taste

¼ tsp cumin

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 C beef broth

4 C water

2 medium carrots, chopped

1/4 cup chopped fresh cilantro

4 cloves garlic, minced

1 potato, peeled and quartered

2 ears corn, husked and cut into thirds

3 celery ribs, sliced

1 green pepper, diced

½ lb green beans, halved

2 chayotes or zucchini, chopped

1 medium head cabbage, cored and cut into wedges

 jalapenos

finely minced onion

chopped fresh cilantro

2 limes, cut into wedges

Corn tortillas

Heat oil a heavy soup pot over medium-high heat until very hot.  Add the meat and season with salt, pepper and cumin. Cook and stir until browned. Add onion, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the meat by 1/2 inch. If not, add more water. Reduce heat to low, and simmer for 1 hour with the lid on loosely until meat is tender. Pour in the water, and return to a simmer. Add the carrot, garlic and cilantro, and cook for 10 minutes, then stir in the potato, corn, celery , green pepper green beans and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes. Ladle soup into large bowls and garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all. Serve with tortillas