Ham & Cheese Pockets & Cold Rice Salad

Ham & Cheese Pockets

1 loaf (1 lb.) frozen bread dough, thawed
2 1/2 cups fully cooked ham, finely chopped
1 cup shredded Swiss cheese
1 large egg yolk
1 Tbsp. water

Preheat oven to 375 degrees. Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Place 1 circle no a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 inch of the edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture. Bake for 15-20 minutes. Serve warm or cold.

Cold Rice Salad

1 cup rice, uncooked
2 cups salad dressing
2 cups diced celery
1 medium onion, chopped fine
4 tsp. mustard
1/2 tsp. salt
4 boiled eggs
8 radishes, sliced
1 cucumber, diced

Cook rice according to package directions, rinse, cover and cool completely in refrigerator. Add remaining ingredients; mix until ingredients are well coated. Cover and chill until ready to serve.



Laverne Diede
Rhonda Fitterer

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