These are our “fishing sandwiches”. I bake them the night before when its cooler out, refrigerate overnight and pack ’em in the morning.
This is the original recipe from “Aunt Jenny’s Favorite Recipes” The “Spry” shortening cooking book from around the 1940’s or so. I looked for a date and couldn’t find one but the book is missing a few pages.
I’m sure that our creative cooks here can come up with endless fillings for these, not just ham.
Servings: 10Prep Time: 15 minutes Cook Time: 20-25 minutes at 425 degrees
1 1/2 cups cooked ham, ground
1/4 cup mayonnaise
1 tsp. dry mustard
1/2 tsp. onion juice (I grated a small onion over a cup and squished it on the side of the cup until I got 1/2 tsp. I don’t know why you can’t just add the grated onion, maybe too moist?
2 TBLP chopped dill pickle or dill relish
1 recipe Baking Powder Biscuit (any, as long as you can get 10 4-inch squares out of it.)
5 thin slices of cheese, any hard cheese
Combine ham, mayonnaise, mustard, chopped pickle, onion juice and mix well…Roll biscuit dough about 1/4 inch thick, cut into 4 inch squares…Brush squares with melted butter. Place triangle of cheese on half of square. Put 1 Tablespoon of ham mixture on cheese, fold over other half of dough to make triangle. Press edges together. Bake in hot (425 degree F.) oven 20 to 25 minutes. Serve hot or cold. makes 10.
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