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Grab & Go

Ham Sliders

Gloria McCubbins

Prep/Cook Time: Prep: 15 mintues Cook Time: 15 mintues

Ingredients:

12 sweet Hawaiian rolls 1/4 cup ranch dressing 6-8 ounces sliced ham 12 slices swiss cheese 6 tablespoons butter, melted 1/2 cup brown sugar 1 1/2 teaspoon Dijon mustard 2 teaspoons Worcestershire sauce 1 tablespoon poppy seeds

Directions:

Preheat oven to 375 degrees. Line a 9 x 13 pan with aluminum foil and spray with nonstick cooking spray. Lay rolls in the pan and separate the top and bottom of the rolls. Spread ranch over the bottom of the roll layer with half of the sliced ham and half of cheese. Repeat ham and cheese layer and put top back on rolls. Mix all the other ingredients together, brush this mixture on top of rolls. Bake for 15 minutes.

Vegan Sweet Corn and Chick Peas Patties

Padmaja Gayathri Devarakonda

Prep/Cook Time: 15 mintues

Ingredients:

2 cups fresh sweet corn 1 or 2 green chili 1/2 cup finely chopped onion 1 teaspoon salt 1/4 cup finely chopped cilantro 3 cloves garlic 1 tablespoon cumin seeds 3 tablespoons bread crumbs 3 to 5 tablespoons olive oil 1 cup chick peas

Directions:

Blend chick peas, sweet corn, garlic, cumin seeds, and green chili to a coarse paste without adding any water. Transfer the paste to large bowl and add chopped onion, cilantro, salt and mix well. Make round flat, shaped patties and coat with bread crumbs. Heat oil in a pan and shallow fry the patties on both sides. Transfer onto serving plate immediately and serve hot with tomato ketchup.

Aunt Alma’s Fried Chicken

Karen Million Corbin, Kentucky

My Aunt Alma made this fried chicken many times when I was growing up. We had a lot of picnics and family gatherings in Southeastern KY (Corbin) where she would bring this recipe.

Prep/Cook Time: 45 minutes

Ingredients:

2-3 skinless, boneless chicken breasts 1 sleeve Townhouse crackers 2 eggs 1/4 cup to 1/2 cup milk 1 1/2 cups flour Salt and pepper Vegetable oil

Directions:

First, cut the chicken breasts into small pieces - about 3 to 4 pieces per breast. Salt and pepper the pieces. Crumble the Townhouse crackers. Empty crackers into a small, wide bowl. Put the flour in another small, bowl. Whisk the eggs and milk together in another small wide bowl. Using a large skillet, heat the oil to medium high. Dip the chicken pieces into the egg mixture, then dredge through the flour. Return the chicken to the egg mixture, then dredge into the cracker crumbs. Place the chicken into the medium hot oil in a large skillet and lower the temperature to low. Cook at least 5-7 minutes on each side being careful not to move the chicken pieces much. Cut one of the thicker pieces in half to check to see if it has been cooked all the way through and cook more if needed. Once cooked all the way through, place on paper towel to absorb excess oil.

Cooking Tip: A quick way to crumble the cracker crumbs is to set the unopened sleeve on the counter vertically. Smash the tower down with the palm of your hand. It will pop open, but you can hold the tower together with your other hand to keep the crumbs inside. Continue to press down until the sleeve is in crumbles.