| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Ham |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked ham; finely chopped |
| 2 |
lg |
Eggs; hard-boiled, finely chopped |
| 2 |
tb |
Minced green onion |
| 2 |
tb |
Ripe olives; chopped |
| 1 |
ts |
Prepared mustard |
| 1/2 |
c |
Cheddar cheese; cubed |
| 1/3 |
c |
Mayonnaise |
| 6 |
lg |
French rolls |
INSTRUCTIONS
Combine ham with eggs, onion, olives, mustard, relish, cheese, and
mayonnaise. Cut off tops or one end of rolls; scoop out most of soft
center. Fill with ham mixture. Replace top or end of roll. Place filled
rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls
may be kept hot and served from pot.
NOTES : I haven't made this in the crock pot, but I made a double recipe
and put them in a roasting pan, covered with foil and heated in a 350 deg
oven for 1/2 hour. They made a terrific luncheon entree.
Recipe by: Crockery Cookery by Mabel Hoffman
Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@aol.com> on Jan 20,
1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”