Swiss Cheese Ham And Caraway Spread Food

AMISH HAM SALAD

Steps:

• 1. Shredding the baby swiss cheese, chop the ham and rinse/drain the sauerkraut really well. I usually squeeze the kraut with my hands to get the most liquid out as possible.
• 2. Add all your ingredients in a bowl and stir together till well combined.
• 3. This is the horsey sauce that I use. It most certainly has a bite to it.
• 4. Salad is ready
• 5. Sammie with Amish Ham Salad
• 6. I used my Grammie's Homemade Mayonnaise recipe for this and it paired well with the ham and swiss. https://www.justapinch.com/recipes/sauce-spread/dressing/homemade-mayonnaise.html?p=1

HAM AND SWISS PINWHEELS

Steps:

• In a large mixing bowl, combine the water, yeast, sugar, and olive oil. Set aside for 10 minutes, or until the mixture becomes foamy.
• In a separate mixing bowl, add the flour and salt. Stir to combine.
• When yeast is foamy, stir in the flour, adding a little at a time until the dough comes together (you may not need all of the flour). It will be slightly sticky and soft at this point.
• On a lightly floured surface, knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough seems too sticky, add a little more flour, 1 tablespoon at a time.
• Shape kneaded dough into a ball, then place in an oiled bowl. Cover bowl with a towel and place in a warm spot to rise for 1 hour, or until dough doubles in size.
• Gently punch down the risen dough. On a lightly floured surface, roll the dough into a rectangle, approximately 12" x 18".
• Heat oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking dish.
• Spread mustard evenly over the dough rectangle, allowing ¼" margin around the edges.
• Sprinkle brown sugar over the mustard, followed by the shredded cheese and the ham.
• Starting with the long side of the rectangle, roll the dough up tightly to form a log. pinch the seam together to seal.
• Cut log into 12 equal slices. Arrange slices in baking dish. Mix together butter and Worcestershire sauce, then brush slices with butter mixture.
• Bake for 20-25 minutes, or until pinwheels are golden brown.
• Brush again with melted butter after removing from oven (optional step).
• Cool for 5 minutes, then serve.

HAM 'N' CHEESE SQUARES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat eggs until thickened and lemon-colored; fold into ham mixture. Transfer to a greased 8-in. square baking dish. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

BETTER SWISS CHEESE, HAM, AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°F.
• Combine stuffing and hot water in a medium bowl and let sit for 5 minutes.
• In a medium sauce pan over medium high heat, melt butter. Once melted, sprinkle flour over the top and whisk to combine.
• Continue to whisk for a minute, allowing the flour mixture to cook a little. Then add the milk, all at once, whisking continuously to prevent lumps. Once all of the milk has been incorporated, bring to a boil. Remove from heat.
• Add a pinch each of salt, pepper, and nutmeg. Then add, a handful at a time, the cheese. Whisk in each addition until it is completely melted and then add the next handful (there should be plenty of heat in the mixture to melt all of the cheese).
• Wash asparagus and snap woody ends off (or trim bottom 2 inches off). Cut the rest into 2 inch pieces. Place in a 9"x13" baking dish along with the ham. Pour the cheese sauce over the top and stir to combine. Top with the stuffing.
• Bake for 30 minutes at 350F or until golden brown and bubbly.

SWISS PORK AND MUSHROOMS

Steps:

• Cut pork crosswise into thin strips.
• In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
• Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
• Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
• Sprinkle with parsley.

WARM AND CREAMY SWISS CHEESE DIP WITH CARAWAY

Steps:

• In small bowl, toss cheese and flour.
• In small saucepan, heat buttermilk and cider.
• Add cheese and caraway seeds.
• Stir til melted.
• Keep warm while serving.
• Serve with chunks of rye bread for dipping.

DEVILED HAM AND SWISS CHEESE SPREAD

Steps:

• Mix all ingredients in a food processor for 1-2 minutes until smooth.
• Serve with crackers or as a sandwich between 2 slices of bread. Makes about 2 cups.

HAM AND CHEESE SPREAD

Steps:

• In a food processor, combine all ingredients except 2 tablespoons parsley; cover and pulse until ham is minced. Do not over process. Roll into a ball; wrap in plastic and chill until firm. , Roll cheese ball in remaining parsley. Serve with crackers.

SWISS CHEESE AND HAM MACARONI AND CHEESE

Steps:

• In a 2 to 3 quart sauce pot, melt butter over medium heat.
• Add the flour and stir for 2 minutes.
• Slowly add the milk, whisking to combine.
• Bring to a simmer, add the salt, white pepper and nutmeg.
• Reduce the heat to low and let sauce simmer slowly for 20 minutes.
• Meanwhile, preheat oven to 350 degrees and, on the stove top, cook the macaroni according to pkg.
• directions, drain and place in a large bowl.
• Remove the sauce from the heat, add the swiss cheese and stir until it melts.
• Combine the sauce, cubed ham and peas with the drained macaroni.
• Pour the macaroni mixture into a 11x8x2" dish.
• Sprinkle the parmesan cheese on top and bake in preheated oven for 25 minutes.
• Let rest 5 minutes before serving.

HAM AND SWISS "ON RYE" CASSEROLE

Steps:

• 1. Bring a large pot of water to a boil and add onion flakes and pasta; cook according to directions on package. Drain and return to pot.
• 2. Stir in ham, soup, milk and caraway seed. (Add more milk if needed to get consistency you want). Add salt and pepper, to taste.
• 3. Spoon half the mixture into a casserole dish that has been coated with non-stick cooking spray. Place 3 slices of cheese over this layer and top with remaining pasta mix. Top with remaining slices of cheese.
• 4. Cover with foil and bake in pre-heated 325F oven for 20 minutes. Remove foil and bake another 10 minutes.
• 5. Serve.

SWISS CHEESE, HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix stuffing and water together in a medium bowl and let stand 5 minute.
• Mix ham, asparagus, soup, and milk in a 9"x13" baking dish, sprinkle cheese on top.
• Top with stuffing mixture.
• Bake at 350 for 30 minutes or until heated through and golden brown.

HOT HAM AND SWISS DIP

Steps:

• In medium bowl stir together cheese, ham, green onions and flour. Add mayonnaise, mustard and caraway seeds. Mix until combined. Spread in 9-inch pie plate.
• Bake, uncovered, at 350 degrees F about 25 minutes or until heated through and bubbly around edges.
• Serve warm with KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers.