Yield: 6 Servings
|2 cups||Cooked ham; finely chopped|
|2 larges||Eggs; hard-boiled, finely chopped|
|2 tablespoons||Minced green onion|
|2 tablespoons||Ripe olives; chopped|
|1 teaspoon||Prepared mustard|
|½ cup||Cheddar cheese; cubed|
|6 larges||French rolls|
Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls; scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from pot.
NOTES : I haven't made this in the crock pot, but I made a double recipe and put them in a roasting pan, covered with foil and heated in a 350 deg oven for ½ hour. They made a terrific luncheon entree.
Recipe by: Crockery Cookery by Mabel Hoffman Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@...> on Jan 20, 1998