Use leftover Christmas or New Year’s ham in these filling hand pie sandwiches or use some of your home canned ham. Be sure not to seal them before baking. They will seal as they bake.
BAKED HAM AND CHEESE SANDWICHES (Pantry Cooking II)
1 recipe Sweet Yeast Biscuits
2 cans (5 ounces each) chunk ham, drained and shredded or chopped (1-1/3 cups)
1 teaspoon dried onion
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 ounces Velveeta, shredded
Make biscuit dough according to directions. Roll out dough about 1/4 –inch thick into an 8″ x 16” rectangle. Cut into 8 squares. Put 4 squares of dough onto a lightly greased baking sheet. Mix ham, onion, mayonnaise, and mustard. Divide mixture evenly between the 4 squares of dough on the baking sheet. Top each with shredded cheese. Pat the remaining dough squares a little larger and lay one over each filled square on the baking sheet. Do not seal. Bake at 375o for 15 to 20 minutes or until golden brown. Makes 4 sandwiches.
Tip: Velveeta shreds more easily when it’s cold.
SWEET YEAST BISCUITS (Pantry Cooking II)
1 teaspoon dry yeast
1 tablespoon warm water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 tablespoon sugar
2/3 cup soured milk*
Stir yeast into the warm water. Set aside to soften. Stir together flour, baking powder and salt. Cut in shortening until it is like coarse crumbs. Stir sugar into the softened yeast. Add the yeast mixture and the soured milk to the flour mixture. Stir quickly. Turn onto a lightly floured surface and knead briefly. Pat or roll dough 1/2–inch thick. Cut biscuits. Place on a lightly greased baking sheet. Bake at 425o for 10 minutes. Makes 9 biscuits.
*To sour milk, combine 2 teaspoons white vinegar or lemon juice and milk to equal 2/3 cup; let stand 5 minutes.
