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(KMSP) - Kelcey’s Roast Beef Sandwiches from Southern Living Magazine
1/2 cup finely chopped walnuts
2 (9.25-oz.) packages dinner rolls
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper (optional)
Preparation
1. Preheat oven to 325°.
2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 4. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.
December 2008
Kelcey’s family Mac and Cheese recipe
Ingredients:
1 box of elbow macaroni
Sharp cheddar cheese
Butter
Milk
Salt and pepper
Boil the noodles according to package instructions. In a deep square casserole dish, you will create several layers. Start with one layer of macaroni, then add cheese slices, top with pats of butter and salt and pepper. Repeat until the casserole dish is full, ending with a layer of cheese, butter and salt and pepper. Pour milk into casserole dish to about an inch from the top. Bake at 300 degrees for about an hour, covered in foil. Take the foil off and bake until the top is dark brown and bubbly.