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Ham & Swiss Sliders


 

Happy Wednesday folks. Tuesday was a little busy, so Wednesday is still good for a great recipe. But before we get started with the recipe, I would like to let you know what all we have planned for you soon at the settlement. Every Saturday in March, from 2-4, the Easter Bunny will be at the settlement. He has his own little easter area behind the ice cream shop and it is perfect for your photos.


April 5 th -7 th we are so happy to be the first stop of the 50 th Anniversary of Little House on the Prairie, “Prairie Days Tour”. Meet the cast, get pics and autographs. It is going to be so much fun.


August 12 th, we have another murder mystery dinner with Badgette Playhouse. These are always a sell out so check our Facebook page for tickets availability. April 19 th and 20 th get out your poodle skirts and leather jackets. The cast of Grease will be at Patti’s for a dinner, breakfast and meet and greet. Meet Lorenzo Lamas, and other cast members. Sure to be an amazing weekend. We hope you can join us.


And now for the recipe I am sharing with you today. Hawaiian Ham and Swiss Sliders. They are so yummy, but also quick and easy. I made these a couple weeks ago for a friend’s baby shower. And will be doing them again in a few weeks for another friend’s baby shower. And they were requested for both, so people love them.


You will need Hawaiian rolls, thinly sliced ham, thinly sliced Swiss cheese, Dijon mustard, Worcestershire Sauce, butter, minced onion and poppy seeds. (Amounts needed are on recipe card). Blend melted butter, mustard, poppy seeds, minced onion and Worcestershire sauce. Set aside. You will slice your rolls in half, putting the roll bottoms in a buttered baking dish, add ham and Swiss cheese. Add roll tops and then pour butter mixture over rolls. Making sure all are covered. Place in oven, preheated to 350 degrees. Bake for 12 – 15 minutes.


Serve and enjoy. If you make too many, never fear, they can be frozen and reheated later. But I doubt you will have any left.


Until Next Time,


Bev


 


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