Slammin' Ham Sliders

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 12 king brand hawaiian sweet dinner rolls (found in deli section rather than bread section of most supermarkets for some odd reason. flavor or )
• 1 lb black forest style ham, shaved thinly, then cut into 12 sections
• 1/4 lb gruyere cheese (or compte ~3 slices, cut into quarters)
• 12 tablespoons chive and onion flavored cream cheese
• 1/2 cup butter, melted
• 2 teaspoons dried onion flakes
• 1 tablespoon worcestershire sauce
• 1/4 cup parmesan cheese, grated
• chives (to garnish, optional) (optional) or baby spinach (to garnish, optional) (optional) or lettuce (to garnish) (optional)

Recipe

• 1 cut all rolls in half, making buns with tops/bottoms. (easiest to do all at once; keeping bottoms connected as one unit). place bottoms of rolls in a rimmed baking dish pan, sprayed with pam.
• 2 place equal amounts of ham on each roll bottom.
• 3 top with slice of cheese.
• 4 on the cut-side of the roll tops, spread ~ 1 tbs. of chive/onion cream cheese (again, just keep them all connected). return bun tops to the bottoms, making a sandwich. (at this point, i slice through sections to finish separating individual sandwiches, so topping can drizzle down).
• 5 combine the melted butter, onion flakes, and worcestershire sauce. spoon this over top of each sandwich. sprinkle tops with parmesan. cover with aluminum foil and refrigerate for at least 30 minutes – up to overnight.
• 6 preheat oven to 350. bake sandwiches (covered in foil) for 20-25 minutes, until golden on top and gruyére is melted. optional: sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. serve immediately.

Loaded Chicken Potato Soup

Ingredients

• Servings: 8
• 2 1/2 pounds russet potatoes
• 1 pound skinless, boneless chicken breast halves, cut into chunks
• 2 tablespoons olive oil, or as needed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 onion, diced
• 1 cup diced carrots
• 2 stalks celery, diced
• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 cup chicken stock
• 1 cup bite-size broccoli florets
• 1/2 cup bacon bits, divided
• 2 green onions, chopped
• 5 ounces shredded sharp cheddar cheese, divided
• 1 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• prick potatoes with a fork and wrap each potato in aluminum foil.
• bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. cool potatoes until easily handled; scoop insides from skins and discard skins.
• place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
• heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
• toss onion, carrots, and celery with enough olive oil to coat in a bowl.
• heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
• melt butter in a large saucepan over medium-heat. stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
• stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the cheddar cheese into the sauce. cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. stir sour cream into soup and cook until heated through, about 5 minutes.
• ladle soup into serving bowls and top with remaining bacon, green onions, and cheddar cheese.

Slice And Bake Oatmeal Scotchies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup shortening
• 1 cup butter, softened
• 2 cups brown sugar, firmly packed
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 6 cups old fashioned oats
• 3 cups flour
• 1 cup chopped nuts or 1 cup golden raisin
• 1 (11 ounce) package butterscotch chips

Recipe

• 1 in a large mixing bowl, beat together the shortening, butter, brown sugar, and granulated sugar.
• 2 add eggs, one or two at a time, beating well.
• 3 beat in vanilla.
• 4 in another bowl, stir together the soda, salt, oats, and flour.
• 5 stir by hand into the shortening mixture.
• 6 stir in the nuts or raisins and butterscotch chips.
• 7 put several large spoonfuls of dough onto a sheet of waxed paper.
• 8 roll into a log, 2 inches in diameter; leave waxed paper on.
• 9 repeat to make more cookie-dough logs.
• 10 chill, at least overnight.
• 11 heat oven to 350 degrees.
• 12 thickly slice and bake the dough on ungreased baking sheets for about 7 minutes.
• 13 (if not chilled, dough can be dropped by tablespoonfuls).
• 14 bake up to 10 minutes for crisper cookies.
• 15 note:.
• 16 the dough will keep for a couple weeks, rolled up in the refrigerator (seal the waxed paper bundles in a plastic bag) then you can slice and bake them any time.

Slice 'n' Go Oatmeal

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 cups water
• 1 teaspoon salt
• 3 1/2 cups quick-cooking oats
• 1/2 cup brown sugar
• 1 cup raisins
• 3 tablespoons butter, divided

Recipe

• 1 coat a 9" x 5" loaf pan with nonstick cooking spray.
• 2 in a large saucepan, bring the water and salt to a boil over high heat.
• 3 stir in the oats, and cook for 1 minute.
• 4 remove from the heat and stir in the brown sugar and raisins.
• 5 pour the oat mixture into the loaf pan, cover, and chill for at least 6 hours, or overnight.
• 6 remove loaf from the pan and cut into 1-inch-thick slices.
• 7 in a large skillet, melt 1 tablespoon butter over medium heat.
• 8 cook the oatmeal slices for 2 to 3 minutes per side, or until golden and heated through, adding more butter as necessary.
• 9 serve:.
• 10 topped with additional brown sugar or warm maple syrup.

Slaphakskeentjies (south African Onion Salad)

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 -5 cups onions, the small pickling kind, peeled, and kept whole
• 2 large eggs
• 1/2 cup sugar
• 1 1/2 teaspoons mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• cider vinegar or wine vinegar or grape vinegar

Recipe

• 1 boil the onions in salted water until just done. they should on no account be too soft or fall apart! drain and put in a bowl.
• 2 beat the eggs very well, until foamy. add the mustard powder to the sugar.
• 3 slowly add the sugar to the eggs, and keep beating well until sugar is incorporated.
• 4 add the salt and pepper.
• 5 add vinegar little by little to the egg-sugar mixture, beat in, and keep tasting until you have a sweet-sour taste.
• 6 you can use a double boiler for the last step, but it will take longer to get the dressing to boiling point. most of us use a small, heavy-bottomed pot.
• 7 put on low heat, enough to bring the mixture to an almost-simmer, but you must stir all the time. a whisk for the stirring works well. the dressing might become foamy while being heated, which is normal.
• 8 do not use high heat, but stir until the mixture thickens, then remove from heat and keep stirring until it cools a little: if it cooks, the egg will separate.
• 9 the dressing should be approximately the consistency of mayonnaise -- pourable but thick.
• 10 *if you are at all worried about the eggs separating, add 1/2 teaspoon cornflour to the sugar/mustard mixture. this might make the dressing slightly thicker, but might prevent the eggs separating. it's still best just to keep an eagle eye on the heat of the pot and the dressing. normally nothing goes wrong.
• 11 pour the hot dressing over the boiled onions, and let cool. serve at room temperature, not refrigerated. (refrigerate the leftovers: it lasts a long time in the fridge).
• 12 ** the afrikaans name, slaphakskeentjies, literally means "little limp heels". no-one at all has any idea how it originated!

Slap Yer Grandmaw Loaded Potato Soup - O' Charley's Style

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 5 lbs potatoes, peeled
• 1/2 cup butter
• 1/2 cup flour
• 8 -10 ounces sharp cheddar cheese (sliced or grated)
• 2 (8 ounce) containers cream cheese
• 8 ounces sharp american cheese (sliced or grated)
• 1 medium onion, minced
• 1 large garlic clove, minced
• 1 -2 tablespoon extra virgin olive oil
• 6 ounces bacon, crumbled
• 4 cups milk

Recipe

• 1 cut up the potatoes into small pieces, maybe 1/2 inch cubes or close to it. i'm just saying this for the benefit of those recovering from oral surgery. boil the potatoes until they are almost done - maybe 15-20 min - on medium high heat.
• 2 put some olive oil in a saute pan and dump the onions and garlic in there and saute until the onions are translucent. remove from heat and set aside.
• 3 melt the butter on medium heat. then add the flour with a whisk until it's mixed well with the butter. next, add the milk 1/2 cup at a time, stirring thoroughly so it warms a bit before you put the next cup inches.
• 4 when it thickens to a chowder thickness, turn the heat to low and start adding the cheeses. it will get really thick, but remember that when you add the potatoes, they will dilute the flavor.
• 5 when the potatoes are flaky but not falling apart,drain them. whichever pot is larger, add one mixture to the other. add salt to taste. also, if it's not cheesy enough, add more cheese of whatever kind you want. keep the heat low and cook for 30 more minutes.
• 6 when you're ready to serve in bowls, crumble bacon on top, and for those even less concerned about fat and cholesterol, you can add a dollop of sour cream and more grated cheese. french or italian bread goes well with this, as does a salad and the promise of key lime pie for dessert.

Slaw With Poppy Seed Dressing - Good Housekeeping

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/4 cup distilled vinegar
• 1/4 cup sugar
• 2 teaspoons dry mustard
• 2 teaspoons poppy seeds
• 3/4 teaspoon salt
• 1 small shallot, coarsely chopped
• 1 head green cabbage, cored and thinly sliced (small)
• 2 cups red seedless grapes, each cut in half
• 1/2 cup pecans, chopped (optional)
• 1 pint strawberry, hulled and each cut lengthwise into quarters (or eighths if large)
• 1/4 cup mint leaf, thinly sliced (optional)

Recipe

• 1 prepare dressing: in blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. blend until smooth. transfer dressing to large serving bowl.
• 2 add cabbage and grapes to dressing in bowl. toss until evenly coated with dressing. if not serving right away, cover and refrigerate up to 4 hours. toss with pecans, strawberries and mint leaves just before serving, if using.