The new year has arrived; school is back in session; and basketball is as busy as ever.
The Christmas holidays were so enjoyable — just being at home doing the things I enjoy. Well, after Christmas anyway. We had the Flemming Christmas at my sister-in-law’s house, and she asked me to bring the turkey and dressing along with the giblet gravy. No pressure there!
I have never made the main part of a holiday feast before and was a nervous wreck. It took me two days to make that dressing. I woke up at 4 a.m. on Christmas day to put the 20-pound Tom Turkey in the oven so I would still have time to make the gravy before we left for Jackson.
The irony of the whole adventure in cooking was that my mom became ill and ended up in the emergency room on Christmas evening.
While we waited for the outcome of her illness, a family member came and picked up what I had prepared for the evening meal. I never tasted the fruit of my efforts, but everyone said it was delicious. I think I have a new holiday feast job of preparing the bird, dressing and gravy. Well, at least now I know what I am doing!
Mama is fine, and all is well as we are getting back into a weekly routine of work and coming home to prepare dinner. Since I don’t always have a couple of days to prepare a homemade meal, it is great to have frozen sandwiches in the freezer to accompany a quickly prepared delicious soup.
Hope you will enjoy trying these, and they will come in handy in your busy schedules. Throw the soup together while your sandwiches are warming. Thanks for reading.
BAKED HAM SANDWICHES
1/3 cup butter, softened
½ cup dried minced onion
½ cup prepared mustard
2 tablespoons poppy seeds
8 hamburger buns, split
16 slices deli ham
8 slices Swiss cheese
In a small bowl, combine the butter, onion, mustard and poppy seeds. Spread about 2 tablespoons on each bun. Layer with ham and cheese and replace tops. Wrap each sandwich in foil.
Bake at 350 degrees for 10 minutes or until cheese melts.
This can freeze for up to two months.
To use frozen sandwiches, bake at 350 degrees for 30 minutes or until cheese is melted.
MAKE-AHEAD SLOPPY JOES
1 pound ground pork sausage
1 pound ground beef
1 medium onion, chopped
12 sandwich buns, split
2 (8 ounces) cans tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried oregano
In a large skillet, cook the sausage, beef and onion until meat is no longer pink and drain. Remove the center from the tops and bottoms of each bun. Tear removed bread into small pieces. Add to skillet. Set buns aside.
Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.
Bake at 350 degrees for 20 minutes, or freeze for up to until three months.
To use frozen sandwiches, bake at 350 degrees for 35 minutes or until heated through.
8-CAN TACO SOUP
1 (15 ounces) can black beans, rinsed and drained
1 (15 ounces) can pinto beans, rinsed and rained
1 (15 ounces) can diced tomatoes
1 (15 ounces) can sweet corn, drained
1 (13 ounces) can white chicken breast, drained
1 can cream of chicken soup
1 (10 ounces) can green enchilada sauce
1 (14 ounces) can chicken broth
1 packet taco seasoning
Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips and garnish with sour cream, cheese, cilantro and red onions.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
