Saturday, May 21, 2011

Mustard Baked Ham and Cheese Sandwiches

Pennsylvania Dutch cooking has several hallmarks, one of them being the combination of sweet and sour. Vinegar and sugar, or, like in this recipe, brown sugar, mustard and Worcestershire sauce. Combining the sweet and tang is just a flavor profile all it's own. Counting calories is not one of the local traditions! This recipe is making the rounds in the Lancaster County Mennonite circles. I have no idea where it started.

 INGREDIENTS

1 cup butter
1/3 cup  brown sugar
2 Tablespoons yellow mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons poppy seeds
2 packs small potato rolls
2 pound ham, sliced
2 pounds sliced cheese, American or Swiss



  DIRECTIONS
Combine the butter, brown sugar, mustard and Worcestershire Sauce. Bring to a boil
Spread the rolls open on a cookie sheet. Drizzle with half the sauce
Layer with a slice of ham and a slice of cheese folded over on themselves
Place tops on the sandwiches, drizzle with the remainder of the sauce and sprinkle with the poppy seeds.
Bake for 15 min or just until lightly browned.

*NOTE

I used Costco rolls that came in a big bag and were somewhat firmer than the really soft potato rolls. We like the heartier bread but I must say that I love the softness of the potato rolls. It is like Mac and Cheese, comfort food. Either way, these are wonderful and make a great sandwich for a shower or party.



Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
 Bed and Breakfast Foodie
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Wednesday, May 11, 2011

Tofu Scramble

Vegetarians and vegans love this scramble! When other guests are having a savory breakfast, this scramble, developed by Jocelyn, a former assistant innkeeper, is easily prepared. 

INGREDIENTS
1/2 pound extra firm tofu, cut in 1 inch cubes
1 clove garlic, chopped
5 Baby Bella mushrooms, chopped
3 chives or scallions, chopped
1 tablespoon parsley, chopped
1 cup of vegetables, such as sauteed leeks, broccoli or zucchini; grape tomatoes; red peppers; Calamata olives
1 tablespoon vegetable or olive oil
1/2 teaspoon Maggi liquid seasoning or sea salt
Pepper to taste
1/2 cup vegetarian cheese, shredded (optional)

DIRECTIONS
Heat a skillet over medium high heat. Add the oil.
When the oil is hot, add all of the ingredients except the cheese.
Saute for about 10 minutes.
Add the cheese if desired.
Saute for another couple of minutes and serve.

Serves 2


Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux, Bed and Breakfast Foodie
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Sunday, May 8, 2011

Molasses Crinkles

One of the "constants" on our dessert table is a really good Molasses Cookie.   And one of my favorite cookbooks is "Apple Hood and Mother Pie" from The Rochester Junior League.   This is a recipe from that cookbook and it is a really good one! 
  As a kid, molasses cookies were big in our house.  If you wish, you can always do a "thumb print" and fill with a bit of sweet jam. These cookies bring back sweet memories!

 INGREDIENTS
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (if you spray your measuring cup first, the molasses will slide out easier!)
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar

 DIRECTIONS
Cream shortening and sugar.  Add the egg and molasses and beat well.
Add dry ingredients.  Mix until well blended.
Shape dough into 1-inch balls.  Roll each in granulated sugar.
Place on parchment lined cookie sheet and sprinkle with a few drops of water. (We use a pastry brush that we dip in water and "flick"!)
Bake for 10-12 minutes at 375 degrees.    NOTE:  Our best baking results are to bake frozen cookies for 20 minutes at 300 degrees.  Perfect cookie every time!

The William Henry Miller Inn http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie
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