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.
