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Posts Tagged ‘sandwich’

postheadericon Mom’s Ham Salad

This ham salad was guaranteed to make an appearance in Mom’s kitchen twice a year; after Christmas and after Easter — the two times a year we had ham in a form other than center cut ham steaks which were always devoured completely at the meal when served.   But in my younger years, holiday dinners at our Coal Region home included far more folks than my immediate family and so what seemed to a kid like most humongous ham known to man-kind always appeared at the dining room table. Even with a lot of hungry mouths to feed, that meant plenty of leftover ham which was always a good thing!  Because leftover ham was only available twice a year, I looked forward to another one of my favorite holiday foods – ham salad!  I loved opening my metal Barbie (or Scooby Doo, or Monkees) lunchbox and finding a ham salad sandwich made on the square white bread I loved — you know the one — same “bottom” crust all the way around.  To insure I would have my “treat”, Mom always made sure to put some slices away immediately after Dad finished carving off the remnants of the Easter or Christmas ham. Even my ham-loving Pappy (grandfather) made sure to steer clear of the reserved ham; that yummy ham salad was so important to me!

I loved to help my Mom grind the ham for the salad through an old-fashioned, hand-cranked meat grinder clamped on to the side of the kitchen table.  I remember her years later, our roles reversed – she was now the observer watching me grinding and mixing – trying to hide the horrified look on her face as I pulled out my newly acquired food processor and commenced to tossing in the ham AND onion AND celery and EGG and employed the new preparation technique known as “pulsing”.    The look on her face may have been of dismay, but the look in her eyes as she gazed at that whirring wonder said, “Where have YOU been all my life?!?”  We officially retired the hand-cranked grinder for making ham salad that day.

This recipe is one that lends itself to customizing to your taste quite well…put the celery in or leave it out; use more or less mustard; use sweet or dill relish; add more mayo to make it creamier — see where I’m going with this?  There are many, many family recipes for ham salad, this is Mom’s and it is what I have always used. Sometimes, I don’t include eggs (after Christmas is usually egg-less — after Easter usually includes eggs because there are almost always hard-cooked eggs to be found in the fridge). Make it your own, however you do it, it is a classic way to use left-over ham in the Coal Region.

Mom’s Ham Salad

Mom’s Ham Salad

Ham Salad

Ingredients

  • 1 pound leftover ham, chopped in a food processor
  • 1/4 cup celery, finely diced
  • 2 Tablespoons finely minced sweet onion
  • 2 hard-boiled eggs, finely diced
  • 1/4 cup sweet pickle relish, drained OR dill pickle relish, drained
  • 1/2 cup mayonnaise or as needed to get the consistency you favor
  • 2 tablespoons yellow mustard

Instructions

  1. Run the ham through a meat grinder
  2. OR
  3. Cut the ham, onion, and celery (and eggs if using) into small chunks then pulse in a food processor until finely chopped,
  4. Place ham, celery, onion, eggs, in mixing bowl.
  5. Add relish, mustard, and mayonnaise. Mix well, adjusting mayo to your taste.
  6. Chill and use as a spread on crackers, sandwich filling, to stuff tomatoes, etc.
http://www.acoalcrackerinthekitchen.com/2019/04/22/moms-ham-salad/

 

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postheadericon Coal Region Barbecue Burgers

In the Coal Region, we refer to a sandwich made with browned ground burger and a sauce (ketchup, mustard, sugar and vinegar) as “barbecues”  (see Coal Region Barbecue recipe)…many other regions refer to this type of sandwich as a “sloppy Joe”. This recipe is a twist on the flavors and presentation of our beloved Coal Region Barbecue in that it uses hamburger patties simmered in a sauce rather than crumbled browned ground beef. This recipe came to me through a multi-generation collection from my best friend who lived in Ashland, Pa. in the coal region; it was in her mother’s recipe box when she inherited it. You can make this recipe a day or two before serving and simply reheat. It is budget friendly and kid-friendly.

Coal Region Barbecue Burgers

Coal Region Barbecue Burgers

Coal Region Barbecue Hamburger

Ingredients

  • 10.5 oz. condensed tomato soup
  • 1/4 cup sweet pickle relish
  • 1/4 cup chopped onion
  • 1 Tablespoon brown sugar
  • 1 Tablespoon vinegar
  • 1 Tablespoon Worcestershire sauce
  • 4 (4 ounce) or 6 (3 ounce) fresh burger patties
  • 1 Tablespoon butter + 1 T cooking oil

Instructions

  1. Mix tomato soup, relish, onion, brown sugar, vinegar, and Worcestershire sauce together in a bowl.
  2. Heat butter/oil in frying pan on medium high heat and add the burger patties. Brown them on both sides. (Don't crowd the pan, you want them to brown, not just steam on the surface.) Drain excess grease from pan when all burgers are cooked.
  3. Add sauce mixture to pan on top of the burgers.
  4. Simmer burgers in the sauce 10 - 15 minutes or until patties are cooked through.
  5. Serve on burger buns with extra sauce if desired.
http://www.acoalcrackerinthekitchen.com/2018/10/22/coal-region-barbecue-burgers/

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postheadericon Amish Funeral Sandwich

What is it with these Amish “Funeral” recipes?? (see Amish Funeral Pie post). Actually, these little snacking sandwiches are found in many areas of the US and are usually known as “funeral sandwiches”.  However, they are VERY popular among the Amish and Mennonite in the Pa Dutch region and show up at funeral meals, church suppers and pot-lucks all the time. This recipe came to me courtesy of my friend who grew up in a Penn Dutch family in the Lehigh Valley of Pennsylvania (Bethlehem, Pa. to be precise), labeled as “Amish Funeral Sandwiches” and I have kept the name the same in honor of Mabel, the lady who shared the recipe with me. These are traditionally made with King’s Hawaiian Rolls, but if you are not a fan of King’s, you can use the white rolls found in grocery store bakeries, usually labeled “dinner rolls” — they are square rolls packed in a block of 12 and look like the King’s Hawaiian. These travel well, can be assembled well ahead of baking time, and they usually disappear quickly. If desired, you can sprinkle some poppy seeds on top of the rolls before baking.  COOK’S NOTE: If taking these to a gathering or pot-luck, bake them in a disposable baking pan — easy clean up and no dish to collect after.

Amish Funeral Sandwiches

 

Amish Funeral Sandwich

Ingredients

  • 1 - 12 roll package Hawaiian sweet rolls or the same style dinner rolls
  • 1/2 pound thinly sliced good quality deli ham (black forest is a good choice)
  • 1/2 pound thinly sliced Swiss cheese
  • 1/2 cup (1 stick) butter, melted
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon style mustard
  • 2 tablespoons brown sugar
  • 1/4 tsp onion powder
  • Optional: poppy seeds for sprinkling on top

Instructions

  1. Spray a 7 x 10 x 3-inch deep bake dish with cooking spray.
  2. Remove rolls from the packaging and slice them horizontally in half.
  3. Place the bottom half into the prepared bake dish. Layer ham and cheese evenly over the bases, then re-position the remaining roll halves on top.
  4. Combine butter, Worcestershire sauce, mustard, brown sugar and onion powder. Mix well and pour evenly over the rolls.
  5. Cover with plastic wrap and chill overnight (or a minimum of 4 hours).
  6. Preheat oven to 350F degrees. (Sprinkle with poppy seeds if using) Bake the rolls for about 10 minutes, covered with foil. Remove foil and bake another 10-15 minutes until golden brown. Serve warm.
http://www.acoalcrackerinthekitchen.com/2018/10/21/amish-funeral-sandwich/

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