Easy Party Appetizer: Ham Delights

I first had ham delights back in the 80's when my sister-in-law made them for a holiday party. I'm not 100% sure where the recipe originally came from. I then made them for my own family and the recipe got passed around over the years. These little sandwiches make an appearance for most holiday get-togethers... even all these years later. They are so simple and perfect for a party because you can make them in advance... or even freeze them if you make up a big batch so you can have some anytime. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game!

Cheesy Guilty Pleasure: Ham DelightsPARTY HAM DELIGHTS

Preheat oven to 400

Ingredients

3 packages Pepperidge Farms Party Rolls*

1 pound ham, shredded (use boiled or leftover ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

Prep and assembly:

Prep the rolls by removing them from the tray and slicing them in half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next grate the Swiss cheese, if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts.... about 20 minutes.

Slice in-between the rolls with a serrated knife and serve warm.

I've "gourmet-ed" these up by adding some unique farm cheeses... or Gouda, Gruyere, and Goat cheese is also a delicious combo!

*If you cannot find the little rolls... make this on a loaf of French bread- split in half. Wrap it in foil, bake according to the directions. To serve, slice the loaf into 1/2" slices.

Perfect Summer Recipe: Pickled Citrus Shrimp

Pickled Citrus Shrimp is the easiest summer party recipe. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd.

Citrus Pickled ShrimpPickled Citrus Shrimp

2 pounds fresh medium sized shrimp, peeled and deveined (16-20 count with tails on)

2 tablespoons Old Bay Seasoning

1 t. Kosher salt

1/2 t. ground black pepper

Olive oil

For the marinade:

1/2 cup lemon juice

4 large cloves garlic, grated

2 tablespoons extra virgin olive oil

1/4 white wine vinegar

2 small Spanish (yellow) onions, cut into thin rings

2 lemons, cut into very thin circles, be sure to remove the seeds

1 tablespoon Kosher salt

1/4  teaspoon white pepper

1 t. mustard seeds

1 t. coriander seeds

1 1/2 t. celery seeds

1 t. fennel seeds

6 large bay leaves or 12 small ones

3 Arbol chilies (dried red chili or you can substitute 1/2 t. red pepper flakes or a large pinch of Cayenne)

Preheat oven to 400 degrees.

In a dry pan, lightly toast the seeds. Let cool. In a large glass heatproof bowl, whisk together the olive oil, lemon juice, vinegar, garlic, salt, peppers, and all of the seeds. Add the onion and the lemon slices. Toss gently to coat. Set aside.

In a small bowl, combine the Old Bay, salt, and pepper. Place the shrimp in one layer on a sheet pan. Do not overlap. You will need to do several batches. Drizzle the shrimp with olive oil. Toss well. Sprinkle with the Old Bay mixture. Roast for 7or 8 minutes for the medium 16-20 count shrimp. You may need a longer or shorter cooking time depending on the size of your shrimp but do not overcook- they will be tough. When they curl up and turn pink, they are done. Remove immediately and transfer the hot shrimp and the juice on the pan into the bowl with the marinade. Toss to coat. Add red chilies and bay leaves. Allow the mixture to cool and then refrigerate for at least 8 and up to 24 hours before serving. 

To serve: remove the chilies. Check the seasoning. You can add a dash or two of Tabasco if you like. Serve in a large chilled glass bowl...it is delicious served room temperature in colder weather but on a hot day, I prefer to serve chilled.

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