Woolworth's Lunch Counter Ham Salad Sandwich

 I saw this recipe on a website on the Internet and thought it sounded good, so I tried it.  It was good, but I think next time I will grind the ham rather than just finely dice it.  It will make it more of a spread.

Ham Salad Sandwich

1 slice ham, 1 inch thick, finely diced

1/4 cup celery, finely diced

1 Tablespoon sweet relish

Miracle Whip, as desired

Salt and pepper, to taste

4 slices whole wheat toast (I only had white bread, so used that)

Always served with potato chips

Mix ham, celery, then desired amount of relish and miracle whip.  Season with salt and pepper.  Mix well and spread on the whole wheat toast.  

Fudge

 I tried a new fudge recipe.  It was really good.

Fannie Farmer Fudge

2 cups sugar

2 T. butter

2/3 cup evaporated milk

10 large marshmallows

1/2 bag of chocolate chips

1 tsp. vanilla

1/2 cups chopped nuts, optional

Boil the sugar, butter, milk, and marshmallows for 6 minutes, while stirring.  Remove from heat and add the chocolate chips, vanilla, and nuts.  Stir and stir until the chips are melted.  Pour into a buttered 8 inch pan.  Cool and cut. into squares.  Each square can be wrapped in plastic wrap.

Grilled Egg Salad Sandwiches

 I love egg salad sandwiches.  Grilling it like this with butter was really delicious.

Grilled Egg Salad Sandwiches

6 eggs, hard boiled

3 T. Mayonnaise

Splash of seasoned rice vinegar

Salt and Pepper

A good bread

Butter

Chop eggs.  Add Mayo a little at a time until you get the consistency you want.  Add salt and pepper.  Heat a skillet and melt 1 T. butter.  Butter one side of the bread.  Put the unbuttered side down of the bread in the skillet.  Turn over when browned.  Put 1/3 of the egg mixture on the bread and top with another piece of bread prepared the same way.  This will make 3 sandwiches.

Shoepeg Corn Casserole

This casserole makes a nice vegetable side dish.  

 Shoepeg Corn Casserole

1 celery stalk, chopped

1 onion, chopped

1/2 red pepper, chopped

1/2 cup shredded sharp cheddar cheese

1 can shoepeg or white corn, drained

1 can green beans, drained

1 can cream of celery or mushroom soup

8 oz. sour cream

Salt and Pepper, to taste

1 sleeve Ritz, crushed

1/2 cup butter, melted

Preheat oven to 350.  Grease a casserole dish or 8 x 8 pan.  In a bowl, mix the celery, onions, red pepper, cheese, corn, beans, soup, and sour cream.  Season.  Put in the prepared casserole and sprinkle the cracker crumbs on top.  Pour the melted butter on top and bake for 45 minutes.

Italian Chopped Salad Sandwiches

 I love a good sandwich.  And this one was really, really good!  I watched an Italian chef make it on the Internet.  

Italian Chopped Salad Sandwich

Chop some salami and ham and provolone cheese into little square.  Mix together and put in a microwavable bowl.  Microwave until warm and cheese starts to melt.

On a cutting surface, put some shredded lettuce.  Add some chopped tomatoes, chopped olives, and sliced mushrooms.  Sprinkle with red wine vinegar and olive oil.  Add salt and pepper and a couple of scoops of Mayonnaise.  Mix well with your knife.  Add the meats and cheese and mix well all together.  

When well mixed put inside a sandwich roll.  You can add other meats and vegetables as desired and delete anything you don't like.  So yummy!

Cheesy Chicken Thighs and Rice

This casserole is delicious!  

 Cheesy Chicken Thighs with Rice

6-8 chicken boneless chicken thighs

2 cans cheddar cheese soup

1 can cream of chicken with herbs soup

3 cups cooked rice

1 1/2 cups milk

1 cup shredded sharp cheddar cheese

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

pinch of red pepper flakes

1 bunch broccoli, cut up and par boiled (optional)

Salt and pepper to taste

Heat oven to 350 degrees.  Grease a 9 x 13 or a large casserole dish.

In a large bowl, combine the soups, milk, garlic, onion powder, paprika and red pepper flakes.  Spread the cooked rice in the bottom of the pan or dish.  Top with the chicken thighs.  Season with salt and pepper.  Place the pieces of broccoli all around the chicken. Pour the soup mixture over the chicken and rice.   Work down into the rice with a fork. Top with the grated cheese.

Bake for 45-50 minutes, making sure the chicken is well cooked.

Congo Bars

 When I was 11-years-old, I went to stay with a friend who had moved from our town.  While I was there, her mother made Congo Bars.  I thought they were the most delicious thing I had ever eaten.  I didn't get the recipe then, but I remembered the name.  I recently happened onto this recipe online.  I couldn't make it fast enough.  Yes, it is the taste I remember!  They are so soft  and chewy and delicious and full of chocolate.  And they are easy to make!  This recipe is a winner!

Congo Bars

1 cup butter at room temperature

2 cups brown sugar, packed

3 large eggs at room temperature

1 Tablespoon vanilla

 1 teaspoon salt

2 teaspoons baking powder 

2 1/2 cups flour

1 1/2 cups semi-sweet chocolate chips

1 cup milk chocolate chips

Preheat to 350  Line a 9x13 with parchment paper.  Spray with nonstick spray.

In your mixer beat together the butter and brown sugar for about 2 minutes.

  Add eggs, vanilla, salt, and baking powder.  Mix well to combine.  Scrape the bowl and mix again.  Add the flour and mix until just combined.

Stir in the chocolate chips.

Put the dough into the prepared pan and smooth with a spatula.  Bake until the edges are set, but the middle may seem underbaked.  About 30 minutes.

Let cool for 5 minutes.  Then remove from pan and let cool.