Hot Ham Dingers Recipes

Steps:

• Heat oven to 400°F.
• Mix dressing and mustard; spread onto rolls. Fill with ham, tomatoes and Singles.
• Wrap individually in foil; place on baking sheet.
• Bake 10 min. or until heated through.

Steps:

• Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. , Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
• Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
• Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

Steps:

• In a small bowl, blend thoroughly together the butter, onion, horseradish, mustard, poppy seed, and seasoning salt.
• Slice rolls and spread with seasoned butter.
• Top with ham slices and cheese.
• Wrap individually in foil and bake in preheated 350 degree oven for 30 minutes.

Steps:

• Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
• Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
• In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
• Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
• Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
• Any leftover filling can be added to the sauce.
• Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
• Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
• Cook, covered, for about 1 1/2 hours or until meat is tender.
• Remove rouladen to a warm platter and discard string.
• Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
• Pour gravy over rouladen and serve with spaetzle or riced potatoes.