Wednesday, November 15, 2006

Florida Hot Browns
(Jacki's version of Kentucky Hot Browns)

Ham, roasted and sliced (you will need about 3 oz. per sandwich)
Toasted white bread (1 slice per sandwich)
Cooked Bacon (1 piece per sandwich)
Sandwic toppings (tomato, onion, etc.)

3/4 c. milk (fat free not recommended)
~5 oz. cheese. I used 3 slices american cheese plus 2 oz. mozzerella
dash garlic powder
2 oz. butter
3 oz. flour
Salt and white pepper, to taste
Note: the sauce makes enough for about 4 sandwiches

  • Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in milk and heat. Whisk in cheese until melted. Season. Simmer for about 30 minutes. Sauce should be very thick, but you can add more milk to reach desired consistency.
  • Build your sandwich!
Two-Step Crunchy Chicken Strips

Makes 4 -6 servings
Start to Finish: 20 min

2 1/2 c. crushed bite-size cheddar goldfish crackers or pretzels
2/3 c. bottled buttermilk ranch or honey mustard salad dressing
1 lb. chicken breast tenderloins

  • Preheat oven to 425. Line a baking pan with foil, lightly coat with cooking spray. Set aside.
  • In a shallow dish, place the crushed crackers or pretzels. In another, place the dressing. Dip the chicken into the dressing, allowing excess to drip off. Dip into crumbs to coat.
  • Arrange chicken in prepared pan.
  • Bake for 10-15 minutes or until chicken is no longer pink (170 degrees). Serve with more dressing for dipping if desired.

Sunday, November 05, 2006

Zesty Grilled Ham

1 c. brown sugar
1/3 c. prepared horseradish
¼ c. lemon juice
1 fully cooked ham steak (about 1.5 lbs)

In a small saucepan, bring first 3 ingredients to a boil. Brush over both sides of ham. Grill over med-hot coals, turning once until heated through and well glazed. You can also use a George Foreman grill.