Ham Sandwiches for a crowd

24 slider rolls
24 slices ham
24 slices swiss cheese
Mayo for spreading

Sauce
8 T melted butter
1 1/2 T. yellow mustard
2 t. dried minced onion (or 1 T. fresh minced)
1/2 t. Worcestershire sauce

Spread some mayo on one side of each roll.  Top with the ham, then cheese and then the top of the roll.  Place on a baking sheet.  Make the sauce by whisking the first 4 indredients together.  Drizzle mixture evenly over all the rolls.  Cover with foil and bake 350 degrees for 10 minutes or until the cheese is melted.  Remove foil and bake for 2 more minutes.

from Women's Conference 2012

Chicken Fricasse

Recipe link at the bottom.  Adapted from Allrecipes.com

• 4 1/2 teaspoons all-purpose flour or corn starch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 2 chicken thighs, skin removed
• 2 tablespoons butter
• 3/4 cup sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3/4 chicken broth
• 1/4 cup milk
• 2 teaspoons minced fresh parsley

Directions

1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add chicken broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.

http://allrecipes.com/recipe/chicken-fricassee-2/

Turkey Casserole

• 1 package(s) (1-ounce) dried porcini mushrooms or 16 medium-sized mushrooms
• 2 1/2 cup(s) large pieces of roast chicken or turkey
• 8 ounce(s) wide egg noodles, cooked
• 3 tablespoon(s) olive oil
• 3 tablespoon(s) finely chopped shallots or onions
• 1 teaspoon(s) chopped thyme leaves
• ground pepper
• 3 tablespoon(s) all-purpose flour
• 2 1/2 cup(s) milk or milk/cream combination
• 1/4 teaspoon(s) salt
• 1/2 cup(s) Parmesan cheese
• 1/2 cup(s) bread crumbs

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Directions

1. Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.
2. Meanwhile, heat olive oil in a large skillet over medium heat and sauté onions or shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.
3. Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.
4. Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes

http://allrecipes.com/recipe/chicken-fricassee-2/

Pasta Salad Connie S.

2 pkgs tortellini (any flavor) or dry pasta (bowties, spiral, rainbow spiral, ...)  cooked & drained

It’s really whatever you have on hand:  I don’t know amounts – whatevever you like.

1 or 2 cans olives (black or greek/kalamata?)
1 can garbanzo beans- drained & rinsed
1 can small white beans/ or blackeye’d peas- drained & rinsed
celery- diced
cucumber- diced
fresh mushrooms- quartered
grape tomatoes 
green onion- chopped
broccoli flowerettes & diced carrots- blanched/ barely cooked
asparagus tips-  barely cooked
ham- diced
Avacado
Feta cheese chunks or crumbles/ other cheese- mozzarella?
Parmesean Cheese for sure

Mix up all ingredients the day before and marinate overnight in dressing which is 1 envelope of Good Seasons Italian dressing- (made up with vinegar & oil to pkg directions.)     My last batch was a little dry the next day and I didn’t want to make up another Good Season’s pkt, so I just used a little Caesar’s salad dressing, which did the trick!   I think the only way you can ruin this salad is to add too much salt.  Wait until all the dressing has been added before adding extra salt & pepper.






 

Lentil sloppy joes

• 1 c. dried lentils, rinsed and drained
• 4 c. vegetable broth or water
• 1/2 c. chopped onion
• 2 cloves minced garlic
• 1 T. chili powder
• 2 t. oregano
• 1 14 oz. can tomato sauce
• 1/4 c. (approximately half a can) tomato paste
• 1 T. red wine vinegar
• 1 T. vegan Worcestershire sauce
• 1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
• salt and pepper to taste
• pickle slices
• whole wheat hamburger buns, split and toasted

Instructions

• Bring broth or water to boil in a medium pot. Add lentils and cook until tender, approximately 30 minutes.
• Drain and set aside.
• Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.
• Add garlic, chili powder and oregano and sauté for an additional minute or two.
• Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.
• Stir to combine and then add lentils.
• Mix thoroughly and season to taste.
• Scoop mixture onto toasted buns and garnish with pickles
• see recipe source:  .recipe by Mama Peas

Quinoa Salad

http://foodsessed.com/2009/06/25/a-week-of-salads-part-4-southwestern-sweet-potato-and-quinoa-salad/

13 Bean Chile

• 1 1/4 c. dry Bob's Red Mill 13 Bean Soup Mix  (Wash  and soak 1 1/4 c. beans overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain, rinse, and cover with water; then simmer until tender (1-3 hours)

Brown 1 lb. of ground turkey, chicken, pork, or beef (if desired).  Then add:

• 1 onion, chopped (saute)
• 4 garlic cloves, minced 
• 2 8 oz cans tomato sauce, no salt added
• 1 6 oz can tomato paste
• 2 15 oz cans diced tomatoes with pepper
• 3 cups chopped kale or spinach
• 4 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp chili powder
• pinch salt and pepper to taste
• cooked 13 bean soup mix (from above)

Mix all together and simmer one hour.  Could also place in the crock pot on low for 6-8 hours.  

Mexicali Bean Salad

1/2 cup Red Wine Vinegar 1 cup cooked Red Kidney Beans 3 oz Mild Salsa 2 cloves Garlic, minced 1 Tb Parsley Flakes 1/8 tsp Ground Cumin 1/4 tsp Chili Powder 1 Tb Olive Oil 1 cup Corn Kernels, fresh, frozen or canned 1/2 cup Fresh Cilantro 1/4 cup Sliced Red Onion 1 cup cooked Black Turtle Beans

Directions

Follow basic bean recipe for cooking raw beans. Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill well. Yield: 4-6 servings

Kopanisti

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.

Ingredients:

• 1/2 lb. Greek or French feta cheese
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbs. minced fresh mint or 1 tsp. crumbled
  dried mint
• 1/4 tsp. red pepper flakes, plus more as needed
• 6 Italian peperoncini (pickled green peppers),
  chopped, plus more as needed

Directions:

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl. Makes 1 1/2 cups; serves 4.

from http://www.williams-sonoma.com/recipe/greek-feta-spread-kopanisti.html