Ham & Corn Sandwiches

This sandwich is one of my favorite childhood foods. It seems to have just the right combination of flavors. These freeze very well--assemble everything and then wrap in plastic wrap and foil. When you're ready, unwrap and put it straight from the freezer into the oven and plan for about 10-15 minutes extra cooking time. This is a great way to use Easter leftovers!

Ham & Corn Sandwiches

1 loaf French bread

4 oz cream cheese

12 oz ham, thinly sliced

24 oz frozen corn in butter sauce

5-6 green onions, thinly sliced

2 Tbsp mayonnaise

1 tsp yellow mustard

1 cup shredded cheddar cheese

Cut french bread in half lengthwise. Place on a cookie sheet. Preheat oven to 375 degrees.

Soften cream cheese for about 10 seconds in microwave. Spread over cut french bread halves. Layer ham on top of cream cheese.

Thaw frozen corn pouch in microwave or warm water. In a medium bowl, combine corn, green onions, mayonnaise, mustard, and cheese. Spread evenly over both halves.

Bake for about 20 minutes or until cheese is melted. If the edges get too brown, cover in aluminum foil. Let cool for a few minutes, slice, and serve.

Broccoli Cauliflower Salad

The recipe for this salad came from Mary Perkins--a kind old woman who lived up the street from me when I was a child. Mary had an English Setter named Lucky that she was more than happy to let me play with. Every time I have this salad I think of her. Also, this salad is guaranteed to be a winner at pot lucks!

Broccoli Cauliflower Salad

1 head broccoli

1 head cauliflower

1/2 of a red onion

1 lb bacon, cooked and crumbled

1 lb shredded Mozzarella cheese

1 1/2 cups Best Foods mayonnaise (yes, the brand matters)

1/2 cup sugar

1/4 cup white vinegar

1/2 tsp salt

Cut broccoli and cauliflower into bite-size pieces. Dice red onion into small pieces. Depending on how large the onion is, I use 1/3-3/4 of it.

Combine mayonnaise, sugar, vinegar, and salt in a small bowl and whisk together. Cover with plastic wrap and refrigerate for several hours.

Typically, I refrigerate everything separately overnight and then combine all the salad ingredients immediately before serving. That guarantees crisp vegetables that don't have an overwhelming onion flavor and bacon that isn't soggy.