Semi Hard Hamburger Buns
American Cheese
Isaly’s Chipped Ham
Tomato

Directions

Cut your hamburger buns in half and place on a cookie sheet.

One side of bun place a pile of Chipped Ham.

Opposite side place a piece of cheese and a slice of tomatoe

Place under broiler for 2-3 minutes.

Comments

This is a great last minute meal on a cold Pittsburgh day.

Submitted by Susan Murphy

4 Kaiser Rools
1 lb of Chipped Chopped Ham
4 Slices of American Cheese 1 per roll
Mayonaise
Tomato
Lettuce
Bread &Butter Pickles

Directions

1) Slice Rolls
2) Spread w/Mayonaise -Both Sides
3) Head(Fry)Ham in Pan,cover w/Cheese,
When Cheese is melted remove from
Pan and place on Roll
4) Add Lettuce, Tomato & Pickles
5) Close Roll & Enjoy.

Comments

Great w/ COLD Milk and Chips in the Spring & Summer
Also Great w/ Tomato Soup in the Fall & Winter

Submitted by Rich DeMar

Mash banana into cream cheese.
Spread mixture over on slice of bread.
Spread crunchy peanut butter on one side of bread (you can use whatever
bread you choose), and add a drizzle of honey on the PB.
Add Isaly’s Chipped Chopped Ham.
Put the sandwich together, and you have one tasty surprise!

Joyce Mcpherson

Isaly’s Chipped ham heated in Isaly’s Original BBQ sauce

Longhorn cheese (sliced thin to medium)

Dill Kosher spears (laid across the cheese)

 Build that sandwich & enjoy !

Don Mohr

3 tbs of mayo or miracle whip

2 tbs of Dijon or brown mustard

2 tsp of basil or ¼ cup of fresh basil

1 tsp of oregano

Salt and Pepper to taste

Ciabatta Roll

Tomato, sliced

Muenster Cheese

And of course, Isaly’s Chipped Chopped Ham!!!!!

Spread the above ingredients on the rolls, add cheese, tomato, and ham.

Jason Willis

1 1/2 lbs Isaly’s chipped ham
1 Heinz chili sauce
1 jar sweet relish
1 lb bacon, cooked crisp and crumbled
Velveeta cheese sliced in 16 cuts
16 hamburger buns

Directions

Mix all ingredients together except the buns and the cheese.
Put a large spoonful of mixture on a bun-top with a slice of cheese and wrap in tin foil. Place on a cookie sheet. Bake at 350 for 30 minutes to melt the cheese. Leftovers can be placed in the freezer for thawing and microwaving at a later date.

Comments

My sister-in-law gave me this recipe. It’s been a hit with everyone who has tried it.

Submitted by Kathy Hudock

Ingredients

1.5 Cups Flour
1 Cup Vegetable Oil
2.5 Cups Onions, Medium dice
2.5 Cups Green Peppers, Medium dice
1.5 Cups Celery, Medium dice
3 TBSP Paul Prudhomme’s Meat Magic Seasoning
3 TBSP Minced Garlic
1/4 Cup Tomato Paste
2-2.5 Quarts Chicken Stock (If using rice use 2.5 Quarts, because it will be thicker)
1 Cup Long Grain White Rice (optional)
1.5 Lbs. Isaly’s Chopped Ham, 1/3″ Dice
1 TBSP Gumbo File
5 Oz. Okra
a/n Fresh Lemon Juice

Directions

1. Make a dark roux in a large sauce pot. To make a very dark roux quickly add the oil to the pot and let heat up until it is extremely hot. Once the oil is hot VERY CAREFULLY add the flour and mix immediately, otherwise it will burn the bottom of the pot. The mixture should turn dark very quickly. Caution: Be very careful when making the roux, it will be extremely hot!!!

2. Once the roux is a little darker than peanut butter, add the onions and celery and meat magic and sweat out for about 5 minutes.

3. Add garlic and tomato paste and allow to cook for about 3-4 minutes and then add green peppers. Continue to cook for another 4 minutes.

4. Add cold chicken stock and with a whisk incorporating it into the other ingredients. Remember, this will not be at its fullest thickness until it comes up to a boil.

5. (Optional Step) Add rice and cook for about 25 minutes.

6. If not adding rice, let the gumbo simmer gently for about 20 minutes to allow the flour taste to cook out. Then add ham and cook for about 10 minutes, then add gumbo file, okra and lemon juice.
Note: Don’t add salt because the meat magic and ham have plenty of it. If you feel that you need more salt, add it at the very end.

Submitted by Krystian Zielinski

Ingredients

12 oz. Cream cheese
5 oz. Milk
4 oz. Mayonnaise
1 oz. Lemon juice
10 drops Franks Red Hot Sauce
1 oz. Shallot Minced
5 drops Worcestershire Sauce
10 oz. Blue Cheese
1 T. Dill Weed Minced

½ lb. Isaly’s Chipped Chopped Ham
2 Dill Pickles
5 Red Bell Peppers
2 Tortillas
1 Bunch of Parsley

Directions

Prep: Julienne: Peppers, Pickles, Tortilla and Chipped Ham, Juice Lemon, Mince Shallot.

Cream the Cream Cheese in mixer and add milk, mayonnaise, Hot Sauce, Shallot, Worcestershire Sauce, and Dill Weed. Mix Well and Chill.

Lay out tortillas; spread with chilled mixture. Place ham, pickles and peppers in center of Tortilla. Roll up, using parsley as garnish.

Submitted by Anthony Baker