Page 11 - By His Hands We Shall Be Fed Test 2

HAM DELIGHTS

Cindy Sevy

1/2 C. butter 1 med. Onion, finely chopped

3 T. poppy seeds 2 pkg. Small party rolls
3 T. mustard 2 pkg. Spoiled ham

3 T. Worcestershire sauce Swiss cheese slices

Melt butter; add poppy seeds, mustard, Worcestershire sauce and onion. Slice each

package of rolls in half. Spread sauce on cut side of rolls. Add slice ham and cheese on each

roll. Top with other half. Wrap in foil and bake at 400° until heated through.

HAM ROLLS
Cathy Simpson

2 pkg. rolls 1 1/2 T. mustard

4 pieces ham (oblong) 1 T. minced onion

4 piece Swiss cheese (oblong) 1 tsp. Worcestershire sauce

1 stick butter 1 1/2 T. poppy seeds

Do not separate rolls. Leave in tin. Slice top half of rolls off (use electric knife, it

works best). Layer ham and cheese. Cover with rops of rolls. Boil all other ingredients after

mixing together and pour over rolls in tin. Cover with tin foil and bake at 350° for 15

minutes.

HEAVENLY DIP
Cathy Simpson

1/2 C. sugar 1 egg, beaten

2 T. all-purpose flour 1 T. margarine

1 C. pineapple juice 1 C. whipping cream, whipped

Combine first 5 ingredients in heavy saucepan. Cook over medium heat, stirring

constantly, until smooth and thickened. Let cool completely; fold in whipped cream.

Serve with fresh fruit.

SPICY TOPPED TOMATOES

Debbie Craft

4 med. Tomatoes, cut each into 3 slices Basil

1/2 C. mayonnaise Green onions, chopped

Combine mayonnaise, basil and green onions. Top tomatoes. Sprinkle with corn

flakes. Bake at 300 to 350° for 15 minutes.