This is a 50s-vintage recipe for leftover ham that always, as Mom used to say, "hits the spot."  If eternity, it's been said, is two people and one ham, then this is one good use for some of that!

Ingredients

Eight thin slices baked ham

Eight slices Swiss cheese

1/4 onion, finely chopped

Four Kaiser-type bread rolls

2 tablespoons yellow mustard

4 tablespoons butter, softened

Steps

1. Mix onion, mustard and butter together.

2. Slice rolls in half; spread mix on top of rolls and inside each half.

3. Sandwich in two pieces of ham between two pieces of Swiss cheese.

4. Place on baking sheet: bake at 400 degrees for about ten minutes, or until cheese melts and the topping turns golden.

5. Serves four.  Variations: you can use mini rolls for slider-style snacks.  Double the filling recipe for a heartier flavor.

These come together in a snap so you can get dinner on the table in a hurry.  You can vary the fillings to what's available in the frig, too!

Ingredients

1 pound boneless chicken breasts or thighs, cut into thin strips

1 tsp. chili powder

1 tsp. ground pepper

1 tsp. cumin

cooking spray

four flour tortillas

1/2 cup shredded Monterey Jack or cheddar cheese

1/4 cup chopped onion

1 green pepper, seeded and sliced

Steps

1.  Mix first four ingredients together; set aside.

2. Spray saute pan; heat to medium and add chopped onion and sliced pepper.  Cook until soft (about five minutes).

3. Add more cooking spray if needed: saute chicken until juices run clear.

4.  Warm up tortillas in the oven or microwave (just for a few minutes).

5.  Fill with chicken and vegetables, top with cheese.  Add bonus toppings like sour cream, guacamole or salsa if you like.

6. Serves four hungry people.

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 Tbsp espresso or strong coffee (optional)
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup of flour
• 1 cup chopped walnuts (toasted or raw)

Enjoy these moist, king-sized meatballs topping a mound of red sauce and your favorite pasta or adorning a big homemade sub sandwich.  Excellent, too, all by themselves!

Ingredients

• 1 pound extra lean ground beef
• 1 16-oz. container ricotta cheese
• 1 egg, beaten well
• 1/2 cup fine bread crumbs or panko crumbs, seasoned
• salt and pepper to your taste
• l clove garlic, well-chopped

Ingredients

• 1/2 cup Peppers
• 3C mushrooms-stems trimmed
• 4T olive oil
• 4T unsalted butter
• 1 lemon cut into small wedges
• 4T minced garlic
• 1 tsp dried whole thyme
• 1 tsp San Pedro season salt

Ingredients

• 6 salmon steaks ¾-1 inch thick
• San Pedro season salt to taste
• Olive oil or non-stick spray
• 6 T Basil pesto (recipe below)

Basil Pesto

Ingredients

• 1 cup basil leaves (stems removed)
• 2 cloves garlic
• ½ cup toasted pine nuts
• 1 cup asiago or parmesan cheese (grated)
• ¼ tsp salt
• ¼ tsp pepper
• ½ tsp fruit fresh (opt)
• 1 cup olive oil (plus a little more for storage)

Ingredients

• 2 c Mayonnaise
• 2 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• 2 tbsp chopped thyme
• 2 tbsp chopped savory
• 2 tbsp chopped chives
• 2 tbsp chopped rosemary
• 2 tbsp minced garlic
• 2 tbsp soy sauce