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

Ingredients

25 Large Cap Mushrooms
½ lb. Crab Meat
½ lb. Isaly’s Chipped Ham diced small
3 C Panko Bread Crumbs
¼ C Milk
½ C Mozzarella Cheese
½ C Monterey Jack Cheese

Marinara:
½ C Onions
¼ C Garlic
1 tbsp. Tomato Paste
1 tbsp. Red Wine
2 C Diced Tomatoes with juice
¼ tsp. Basil
¼ tsp. Thyme
¼ tsp. Oregano
Pinch of salt
Pinch of pepper
¼ tsp. Sugar

Directions

Mix all the ingredients for the mushrooms. Stuff mushrooms till stuffing is even with their tops. Put on a sheet tray. Then put in oven at 350 for 12-15 minutes. (Just until golden brown) Add Cheese as a topping.

Marinara: Sweat the onions in butter, then add garlic and deglaze with red wine. Add dry herbs and tomato paste. You’re going to pincer (cook till sugars begin to caramelize) the tomato paste. Add diced tomatoes and then simmer for 20 minutes. Season with salt and pepper to taste.

Submitted by Ashley Darling

Ingredients

Pretzel Dough – 3 oz.
Isaly’s Chipped Chopped Ham – 2 to 3 oz.
Cheddar Cheese, Shredded – 1 to 2 oz.
Raspberry Honey Mustard – glaze over dough

Directions

Starting with pretzel dough….
Take 3 oz of dough and roll into a round ball.
Stretch ball until roughly 4-5 inches in diameter.
Place shredded cheese and chopped ham very close to the edges of the dough circle; (ingredients should take about ¾ in of space).
Roll outside edge over the ham and cheese until firmly tucked into dough
Flip dough over and glaze top with Raspberry Hone Mustard
Add ham to center and cover lightly with cheese (more ham can be placed on top if desired)

Bake at 400º F for 11 minutes or until golden brown.

Submitted by Alex Theisen

Ingredients

5 Boneless chicken breasts
1 Red Pepper
½ Bag of Baby Spinach
1 Small Tuscany Round Bread Loaf
1 Can Cream of Mushroom Soup
1-1/2 Pounds Chipped Ham
Salt and Pepper to taste
1 Can Chicken Stock

Directions

1. Pound out the chicken breast to ¼ inch.
2. Make your stuffing:
Roast red pepper over the range and slice down thinly.
Quarter your mushrooms.
Cube your bread.
Mix together with can of Mushroom soup and ham.
Add salt and pepper to taste.
3. Place stuffing on half the chicken breast and fold over.
4. You want the chicken breast to be partly open as if it has been ‘over stuffed’.
5. Close with either toothpicks or string.
6. Dredge in flour along with some more salt and pepper and sauté in olive oil on range just to get the taste and coloring you want.
7. Place on sheet tray and place in oven to bake 350 Degrees
8. While chicken is in oven reduce down your drippings in pan then add flour and make a roux.
9. Heat chicken stock and mix into roux to your desired consistency
10. Pour Pan Gravy over top of Chicken Breast.

Submitted by A.K. Kutrufis

Ingredients

Monte Cristo Brochette
8 oz. Isaly’s Chipped Chopped Ham
8 oz. Isaly’s Oven Roasted Turkey Breast
10 oz. Isaly’s Swiss cheese
1 thawed bread dough ( Rhodes Frozen Bread)
6-8 4 inch Bamboo Skewers
1 cup Flour
1 tsp Salt
2 Eggs
½ cup Milk
3 cups Bread Crumbs

Sweet and Hot Pepper Marmalade
1 cup Orange Marmalade
1 cup Blackberry Jelly
1 Tbs diced Red Pepper
1 Tbs diced Anaheim chili or Yellow Banana Pepper
½ Tbs minced Jalapeno Pepper
Dash Chipotle sauce
1 tsp chopped Cilantro
½ Tbs Lime Juice

Directions

Monte Cristo Brochette
1. Cut chopped ham, turkey and Swiss cheese into 1/4 “ strips.
2. Place on skewers – slice of chopped ham, slice of Swiss cheese
3. Take skewers with meat and cheese and wrap a small amount of dough around, enough to cover entire skewer,
making sure dough is fully sealed.
4. Mix together flour and salt. Cover skewer with flour/salt mixture.
5. Whisk egg and milk together. Pass skewer through egg/milk mixture, and cover with breadcrumbs.
6. Drop skewers into fryer upside down and cook until golden brown. Sprinkle with powdered sugar and serve with dipping sauce.

Sweet and Hot Pepper Marmalade
Mix all ingredients together and serve with skewers.

Submitted by Nate Wainright

Ingredients

Canapé
1 loaf of rye bread sliced into 1/4 slices, lengthwise
4 slices of Isaly’s chipped ham cut paper-thin
1 cucumber sliced paper-thin
1/2 lb of plain cream cheese
2 tablespoons of fresh minced thyme.
1 red onion
1 tbs of brown sugar
1 tbs butter
1 roasted red pepper

Wrap
1 spinach tortilla wrap
1/2-cup mayonnaise
2 adoboa chilies and 1/4 tsp of the sauce
1 zucchini
1 yellow squash
1 carrot
1/4 cup white balsamic vinegar
6 slices of Isaly’s chipped ham cut paper-thin
1 cup of Monterey jack cheese

Beggars Purse
1/2 cup minced button mushrooms
1/2 cup minced onion
1/2 cup minced ham
2 tablespoons toasted curry powder
1/4 cup unsweetened coconut milk
2 tbs sweet soy sauce
2 tbs rice wine vinegar
3 sheets of filo dough
1/2 cup melted butter
Pinch of salt

Directions

Canapé
Combine the thyme and cream cheese in a mixing bowl and mix with a paddle attachment until smooth and soft. Slice the onion into juliennes and sauté in the butter and brown sugar until soft and caramelized.
Take a slice of rye bread and spread the cream cheese topping along the bread. Then layer the onions, cucumbers and ham. Slice the bread into small 1-2 bite pieces. Pipe a small amount of the cream cheese mixture on top and garnish with a julienned slice of roasted red pepper.

Wrap
Slice the zucchini, squash and carrot into juliennes. Place in a roasting pan and coat with the balsamic vinegar. Roast until tender. Meanwhile, mince the adoboa chili and add to mayonnaise along with the reserved sauce. Mix until thoroughly combined. Spread over the tortilla. Place the roasted veggies and the hams at the edge of the wrap spread the cheese all over and roll like a burrito. Pin with a toothpick and bake in an oven at 350’ for about 7 minutes or until the cheese is melted. Remove from the oven and slice the ends off so it will sit straight. Then slice in 1/2. Decorate with red pepper puree if desired.

Beggars Purse
Sauté the onions, mushrooms, and ham in a skillet until slightly browned. Deglaze with the rice wine vinegar then add the sweet soy and coconut milk. Reduce slightly. Then add the curry powder too taste. Along with the salt. Reduce again until the sauce is of a nappy consistency (or until it coats the back of a spoon) lay out the filo dough on a cutting board spread the melted butter between each layer, layering 1 on top of the other. Cut it 3/3 so its in equal squares. Spoon out the mixture in the middle of each square and pinch the filo around the center mixture so it forms a purse. Brush with more butter and bake at 400′ for 10 minutes or until golden brown. Garnish with the sweet soy sauce

Submitted by Keisha Eyster *Award Winning Recipe