Ham Swiss Cheese And Cabbage Strudel Food

SCALLOPED CABBAGE WITH HAM AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
• In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

HAM AND CHEESE STRUDEL

Steps:

• In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture., For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture., Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

HAM & CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

HAM, SWISS CHEESE AND CABBAGE STRUDEL

Steps:

• 1. Saute leeks and cabbage in butter until tender. Mix in echamel sauce and ham; let cool. Add Swiss cheese.2. Saute spinach in olive oil; season with salt and pepper. Drain well; chill.3. Divide puff pastry into six bottoms and six tops. Cut slits in top pieces; fold in thirds.4. Trim baguettes to remove crusts. Cut into 6 (½ inch-thick) planks. Brush with butter; bake until dry.5. To build strudel: On parchment paper-lined sheet pans, lay bottom pieces of puff pastry; top each with baguette plank. Top each base with cooked spinach, followed by thick layer of ham/Swiss cheese/cabbage mixture.Cover each strudel with unfolded puff pastry top; crimp, egg-wash. Garnish tops with poppy seeds, if desired.6. Refrigerate at least 30 minutes to chill and allow dough to relax. Bake at 375°F until golden-brown and cooked through. Remove from oven; allow to rest. Slice; serve warm.BECHAMEL SAUCEMethod: Saute onion in butter until tender. Add flour; make blond roux. Slowly whisk in milk until incorporated; reduce heat to low. Add thyme leaves, bay leaf, nutmeg, white pepper and salt; simmer for 20 minutes, stirring frequently. Strain.

HAM AND CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
• In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
• Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
• Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
• To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

HUNGARIAN CABBAGE STRUDEL

Steps:

• Preheat oven to 350 degrees F; lightly butter a large baking pan and spread cabbage evenly in pan.
• Season with salt and pepper.
• Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage; cover with foil, sealing edges.
• Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
• Remove from heat, uncover and allow to cool to room temperature (may be stored, covered and refrigerated, for up to 24 hours; use chilled).
• Set oven temperature to 400 degrees F.
• In a small saucepan, melt remaining 4 ounces butter.
• Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough.
• Brush lengthwise (up and down) with a little butter.
• Top with another sheet of phyllo, and brush again with butter.
• Repeat until all 10 sheets are buttered and stacked.
• Arrange cabbage on dough, at end closest to you, in a thick layer 2 inches deep; spread evenly to edges.
• With the help of the parchment paper, roll phyllo, starting at the end with the cabbage, as you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper.
• Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes.
• Serve hot or warm.

HAM AND SWISS CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

SIMPLE CABBAGE STRUDEL

Steps:

• In a large bowl toss together the salt and cabbage.
• Set aside for 15 minutes and than drain off any excess liquid.
• In a large skillet heat oil.
• Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes.
• Season with pepper.
• Lay out one pyhllo sheet and brush with melted butter and sprinkle with bread crumbs.
• Repeat this 3 more times stacking each sheet on top of the other for a stack of 4 sheets.
• Spoon 1/2 of the cabbage mixture down the long side of the stacked sheets keeping it about 4 inches from the edges.
• Fold in sides, roll up, and place seam side down on a buttered pan.
• Brush the roll with melted butter and repeat this procedure for the second strudel.
• Bake in a 350F oven for approximately 45 minutes or until golden brown.
• Let strudel rest 10 minutes than cut and serve.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.