#238 – Ham & Cheese Pockets & Cold Rice Salad

hosted by Laverne Diede & Rhonda Fitterer

Ham & Cheese Pockets

  • 1 loaf (1 lb.) frozen bread dough, thawed
  • 2 1/2 cups fully cooked ham, finely chopped
  • 1 cup shredded Swiss cheese
  • 1 large egg yolk
  • 1 Tbsp. water

Preheat oven to 375 degrees. Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Place 1 circle no a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 inch of the edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture. Bake for 15-20 minutes. Serve warm or cold.

Cold Rice Salad

  • 1 cup rice, uncooked
  • 2 cups salad dressing
  • 2 cups diced celery
  • 1 medium onion, chopped fine
  • 4 tsp. mustard
  • 1/2 tsp. salt
  • 4 boiled eggs
  • 8 radishes, sliced
  • 1 cucumber, diced

Cook rice according to package directions, rinse, cover and cool completely in refrigerator. Add remaining ingredients; mix until ingredients are well coated. Cover and chill until ready to serve.


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