Ham and Cheese Loaf

 

Homemade Ham and Cheese Loaf

Print Recipe
Ham and Cheese Loaf
My mom used to make this when my sister and I were little. It was one of our most favorite dishes. Apparently, it’s also pretty easy even if you make the bread from scratch, but let’s be honest the frozen works just as good and is so much less time-consuming!
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Roll out the bread dough flat.
  2. Visually divide it vertically into thirds.
  3. On the right-hand third cut diagonal lines using a knife. Repeat on the left-hand side.
  4. Layer the ham about four slices thick and then layer the sliced cheese on top.
  5. Braid the alternating the diagonal pieces over the ham and cheese.
  6. Bake per the package instructions.
  7. Let cook and slice
Recipe Notes

My opinion:
Just like mom used to make! Mine never looks as pretty as hers does, but it tastes just as good. I can't wait to introduce this to my daughter for school lunches in her future. Some people like to add a little mustard, but I'm a purist and like it plain.


IMG_2679

Yum

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Ham and Bean Soup

This recipe is similar to the one served in the United States Senate. “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated,” according to the Senate website devoted to the topic. It’s super easy, very filling and wonderful on a cold night.

Ingredients (to serve 8):
1 tablespoon olive oil
2 large celery ribs cut into 1/4 pieces
2 medium garlic cloves, minced
1 large carrot, shredded
1 medium onion, chopped (about 1 cup)
1 small lemon
1 can (14.5 ounces) petite diced tomatoes
3 cans great Northern beans
16 ounces chicken broth PLUS 14.5 ounces of vegetable broth OR 2 cups water
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 pound (or as much or little as you like) ham

Directions:
In a saucepot, heat oil over medium heat. Stir in celery, garlic, carrot and onion. Cover and cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Squeeze lemon juice into the saucepot. Add tomatoes and their juice, undrained beans and remaining ingredients. Heat to boiling over high heat. Reduce to medium-low, simmer, uncovered for 20 minutes to blend flavors. Makes about 10 cups.

My opinion:
This soup was super easy. J made the entire thing start to finish in less than 40 minutes. It was flavorful and very filling. We will definitely be adding this to the regular winter rotation.