Finger Sandwiches

Roast Beef and Cheddar


Ingredients
12 slices wheat bread
1/2 pound roast beef, sliced thin
4 oz sharp cheddar cheese, sliced thin
6 tsp horseradish

Directions
Spread horseradish on 6 slices of bread. Divide roast beef between 6 slices of bread spread with horseradish. Divide cheese between remaining 6 slices of bread. Top each roast beef half with a cheese half. Cut crusts off and slice remaining sandwiches in half.

Ham and Swiss

Ingredients
12 slices of white bread
6 tsp of stone ground mustard
1/2 pound of Virgina tavern ham, sliced thin
1/4 pound of Swiss cheese

Directions
Spread mustard on 6 slices of breads. Divide ham between 6 slices of bread spread with mustard. Divide cheese between remaining slices of bread. Top each ham half with a cheese ham. Cut crusts off and slice remaining sandwiches in half.

Smoked Salmon, Cucumber and Dill

Ingredients
12 slices wheat bread
6 oz cream cheese, softened
4 tbsp fresh dill, chopped fine
8 oz smoked salmon, sliced
half a large cucumber, sliced thin

Directions
In a small bowl mix cream cheese and dill together, chill for 2 hours or overnight. (NOTE: you don't have to let the cream cheese and dill chill, however the flavors won't be as blended).

Remove cream cheese mixture from refrigerator and bring to room temperature. Spread 6 slices of bread with cream cheese mixture. Divide smoked salmon between 6 slices of bread spread with cream cheese. Top remaining 6 slices of bread with cucumbers. Top each smoked salmon half with a cucumber half. Cut crusts off and cut remaining sandwiches in half.

Garlic and Herb Cheese Pinwheels

I've made these several times for different events. I just made them for a wine festival we attended and they traveled well and stood up to the warm weather and sun.

Ingredients

1 package of crescent rolls
4 oz garlic and herb pub cheese
2 tbsp grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Unroll crescent roll dough and close any open seams. Spread pub cheese over the dough. Sprinkle Parmesan over pub cheese. Roll the dough up lengthwise. Chill in freezer for 5-10 minutes. Cut 1/2 inch slices of chilled dough. Arrange on an ungreased baking sheet. Bake 10-15 minutes or until golden brown.

Serve immediately.

Chicken Terriyaki

Ingredients

3 chicken breasts, diced
1 orange bell pepper, chopped
1/2 cup soy sauce
2 tbsp brown sugar
2 tsp sesame oil
2 tsp ground ginger
2 tbsp garlic powder
salt
pepper

Directions

Mix soy sauce, brown sugar, sesame oil, ginger and garlic in a 9 x 13 dish. Season chicken with salt and pepper. Add chicken and coat with marinade; refrigerate for one hour or overnight.

Heat a large deep skillet over medium high heat. Add chicken and marinade to skillet. Cook chicken thoroughly, about 10-15 minutes. Add peppers to skillet, coat for an additional minute.

Serve over rice or noodles.

Creamy Onion Soup

This is my version of the Walkabout Soup from Outback Steakhouse.

Ingredients

2 large sweet onions, sliced thin
1 yellow onion, sliced thin
42 oz beef broth
3/4 cup hot water
4 tspb cornstarch
1/2 cup heavy cream
salt
pepper

Directions

In a large pot, bring beef broth to a boil. Add onions to broth and simmer for 1 hour, stirring occasionally. Mix cornstarch with hot water until completely dissolved. Add cornstarch mixture to beef broth, stir until thoroughly incorporated. Simmer for 2-3 minutes or until soup thickens slightly. Turn heat to low and add heavy cream and stir to incorporate. Season with salt and pepper.

I served this with a simple steak and toasted pumpernickel bread just like they do at Outback.