These are served warm....very yummy! Ham Delights 1 cup butter 3 Tablespoons mustard 1 med. onion, finely minced 1 teaspoon Worcestershire sauce 3 Tablespoons poppy seeds 3 pkgs. party rolls, split - take off the tops in one sheet and leave the bottoms still attached to each other 1 pound thinly sliced Deli ham 3/4 pound Swiss cheese, thinly sliced Combine butter, mustard, onion, Worcestershire sauce and poppy seed. Spread both sides of party rolls with this creamed mixture. Place ham and cheese divided evenly over bottom halves of rolls. Cover with tops of rolls (you can leave them in the foil pans that the rolls come in). Wrap well in foil. Bake at 400 degrees for 10 minutes. Cut into individual rolls to serve. Yield: 60 servings.

I could kick myself for waiting so long to try this oh so easy and delicious recipe! Had it all ready for a quick late nite Sunday supper then unexpected I-85 traveling company dropped by about 4. So, instead of sandwiches, I thickened the au jus and served it with the sliced roast over rice plus a veggie,dinner rolls,& dessert. Long story short...my 5# roast is gone but loved by all! Thanks, Ginger, for a great recipe!!

I only do the whole she-bang once a year, because it takes all day to do all the dishes, but here's my chinese blowout menu: Egg Foo Yong and Fried Rice I usually just throw together - I tried to put them into “recipe” form... Egg Foo Yong 1 cup of chopped vegies (celery, bean sprouts, mushrooms, broccoli, green onions) 1 cup of chopped meat (cooked chicken, pork, beef or shrimp) five or six eggs 1/2 to 1 tbls soy sauce (to taste) Mix vegies & meat together in a bowl. Beat eggs together and add to vegie & meat mixture. (It should look like you don’t have enough eggs - you want more vegies & meat and the eggs to basically hold it all together). Stir in soy sauce. Heat vegetable oil in a frying pan. Use a ladle to spoon the mixture (I make 4 patties at a time in my electric frying pan) into hot oil and cook on medium high until “set” (like an omelette), turn over once and cook another minute or so until cooked through. Fried Rice 1 cup cold cooked rice 3 slices of bacon 1/2 cup of chopped vegies (celery, carrots, bean sprouts, mushrooms, green onions) 1/2 cup of chopped meat (cooked chicken, pork, beef or shrimp) 3 scrambled eggs Couple of splashes of soy sauce (to taste) Slice bacon into 1/4 to 1/2 inch pieces and fry until crisp over medium-high heat. Add cold cooked rice (don’t add it in one big lump - shake it up in a tupperware bowl or zip lock baggie so it’s separated nicely) and quickly and gently keep it moving around the pan - the goal here is to brown (actually, tan) the rice in the bacon grease without letting a big glob of rice absorb all the grease, in which case you have one gross mess - when the rice is a nice even color, add the raw vegies and cooked meat and keep it moving (stirring gently) around the pan until everything is nice and hot. Add the scrambled eggs (already cooked) and a couple of splashes of soy sauce (taste as you go, it’s easier to add more...) and keep it moving (stirring gently) for about another minute or so until the eggs are hot. Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don’t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy’). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows) Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes. This is the ‘perfect’ (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever... Batter for deep fried chicken or finger steaks 2 egg whites 4 tablespoons cornstarch 4 tablespoons soy sauce Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside. 1 cup of bisquick 2/3 cup of water 2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken) Mix well and add to chic or beef mixture. Mix together well (coating all meat) and deep fry until golden.

I think I have found the recipe.....LOL Googled under evaporated milk shrimp bisque recipes instead of cream of tomato....so I'll share with u! Shrimp Bisque 1/2 cup butter or margarine - divided use 1 pound medium shrimp, peeled, deveined and chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup all-purpose flour 3 cups water 1 tablespoon tomato ketchup 1 teaspoon chicken soup base our bouillon 1 bay leaf 1 tablespoon seasoned salt 1/8 teaspoon cayenne pepper (optional) 1 (12-ounce) can NESTLÃÂî CARNATIONî Evaporated Milk 2 tablespoons dry white wine or water Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil. Makes 6 servings. Estimated Times Preparation Time: 10 mins Cooking Time: 15 mins Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g Recipe and photograph are the property of Nestléî and Meals.com, used with permission.