Jan 262015
 

This is a great way to use up leftover ham. But these are so good, we’ve been known to go out and get a small canned ham just to make these. They freeze well and are nice for parties. You can make them ahead and pop them in the oven just before you are ready to serve.

Natalie’s Hot Ham and Cheese Sandwiches

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 20-24 Sandwiches

Ingredients

  • 20-24 Sandwich Rolls
  • 7 cups of leftover ham, ground in food processor
  • 4 cups grated sharp cheddar cheese
  • 9 stalks of celery, chopped fine in food processor
  • 1 can pitted black olives, chopped fine in food processor
  • 1 large onion, chopped fine in food processor
  • 2 Tbsp. Worcestershire Sauce
  • 4 Tbsp. prepared mustard
  • Black Pepper to taste
  • Mayonnaise to barely moisten (about 4 Tbsp.)

Instructions

  1. Process ingredients as described
  2. Mix all ingredients together except the sandwich rolls.
  3. Scoop out the center of sandwich Rolls
  4. Fill with the mixture
  5. Bake in pre-heated 325F oven for about 15 minutes
  6. Enjoy

Notes

These can be made and frozen and baked later, baking time will of course increase. They can also be frozen after baking and reheated in the oven.

Please note that the quantities of ingredients can be adjusted to what you have on hand and to your taste. Be creative!

http://karneyfamilyrecipes.com/2015/01/26/natalies-hot-ham-and-cheese-sandwiches/

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Jan 262015
 

Chex Mix is a holiday tradition, and yes we have modified the original recipe that appears on the cereal boxes. More nuts of course!

Karney Chex Mix

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 4 cups Corn Chex Cereal
  • 4 cups Rice Chex Cereal
  • 4 Cups Wheat Chex Cereal
  • 2 Cups Mixed Nuts (No Peanuts)
  • 1 Cup Peanuts
  • 1 Stick Butter (8Tbsp.)
  • 2 Tbsp. Worcestershire Sauce
  • 1 ½ tsp. Lawry’s Seasoned Salt
  • ¾ tsp. Garlic Powder
  • ½ tsp. Onion Powder

Instructions

  1. In a large microwaveable bowl mix the cereals and nuts.
  2. In a small microwaveable bowl melt the butter (40 sec. on high or until melted.)
  3. Stir in the seasonings and mix well.
  4. Pour over the cereal mixture, stirring as you pour, until evenly coated.
  5. Microwave on high for 6 minutes, stopping to stir thoroughly every two minutes.
  6. Cool before serving.
http://karneyfamilyrecipes.com/2015/01/26/karney-chex-mix/

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Jan 252015
 

Shrimp has been getting a lot of bad press lately, mostly because of the questionable conditions under which it is farmed. When I saw that my  favorite grocery store, Heinan’s, carries sustainable, wild caught Oregon baby shrimp, I came up with this recipe for a quick appetizer spread.

Shrimp Spread

Ingredients

  • 1 - 4 oz. can sustainable, wild caught Oregon baby shrimp
  • 2/3 cup green onions, chopped fine (1/4” dice)
  • 2/3 cup celery chopped fine (1/4” dice)
  • 1 - small bottle of pimentos (1 ½ oz.), chopped fine (1/4” dice)
  • ½ tsp. powdered garlic
  • ½ tsp. hot Hungarian Paprika (to taste)
  • Approx. 6 oz. whipped cream cheese

Instructions

  1. Mix first six ingredients together well and then blend in cream cheese.
  2. Chill in refrigerator to let flavors blend.
  3. Serve on Original Triscuit, or other non-seasoned crackers.
http://karneyfamilyrecipes.com/2015/01/25/shrimp-spread/

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Oct 242014
 
Tomato Salsa and Salsa Verde with pictures of Roma Tomatoes and Tomatillos.

Tomato Salsa and Salsa Verde.

This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are served at our favorite Mexican restaurant. The trick is to peel the Roma tomatoes. I’ve used canned tomatoes and it’s almost as good. In fact you are probably better off with good canned Roma tomatoes than the typical anemic Roma tomatoes that you find in the grocery stores off season.

Tomato Salsa

Ingredients

  • 1 ½ lbs. (Approx. 8 large) Ripe Roma tomatoes or canned whole peeled Roma tomatoes.
  • 1/2 large white onion or more to taste, chopped coarsely
  • 4 large cloves garlic
  • 2 jalapeno peppers or more to taste, chopped coarsely
  • ¼ cup chopped cilantro
  • 2 tablespoon fresh oregano
  • 3/4 teaspoons salt, or to taste

Instructions

  1. If you are using fresh tomatoes, wash tomatoes and slice off the stem end. Cut an “X” through the peel on the other end. Put the tomatoes into rapidly boiling water. Leave them in a couple of minutes until the skin starts to split and remove them with a slotted spoon.
  2. Let them cool a bit and then pull off the skin.
  3. Place peeled tomatoes or canned tomatoes, garlic, and oregano into a food processor. Process until pureed.
  4. Place the mixture in a heavy pan over high heat.
  5. Finely chop 1/2 onion and 2 jalapenos in the food processor and add to the pan.
  6. Bring to boil, then reduce heat to medium-low, and simmer until the mixture starts to thicken, about 15 - 20 minutes.
  7. Remove from heat. Cool and then add cilantro and salt to taste. Add additional chopped jalapeno and onion to taste.

Notes

I've used canned tomatoes and it's almost as good. In fact you are probably better off with good canned Roma tomatoes than the typical anemic Roma tomatoes that you find in the grocery stores off season.

http://karneyfamilyrecipes.com/2014/10/24/tomato-salsa/

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Oct 242014
 
Tomato Salsa and Salsa Verde with pictures of Roma Tomatoes and Tomatillos.

Tomato Salsa and Salsa Verde.

I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced prolifically and i perused the web a bit and combined and modified a couple of recipes and came up with what everyone thought was a pretty good Salsa Verde (Green Sauce).  We used it as a dip with chips, but it could be served over chicken or other Mexican recipes.

Salsa Verde

Ingredients

  • 1 ½ pound tomatillos, husked and quartered
  • ¼ large white onion or more to taste, chopped coarsely
  • 4 large cloves garlic
  • 2 jalapeno peppers or more to taste, chopped coarsely
  • ¼ cup chopped cilantro
  • 3/4 teaspoons salt, or to taste

Instructions

  1. Husk & wash tomatillos. Place tomatillos and garlic into a food processor. Process until pureed.
  2. Place the mixture in a heavy pan over high heat.
  3. Finely chop 1/4 onion and 2 jalapenos in the food processor and add to the pan.
  4. Bring to boil, then reduce heat to medium-low, and simmer until the mixture starts to thicken, about 15 - 20 minutes.
  5. Remove from heat. Cool and then add cilantro and salt to taste. Add additional chopped jalapeno and onion to taste.
http://karneyfamilyrecipes.com/2014/10/24/salsa-verde/

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