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Are you ready for some football? Preseason football kickoff is this weekend and with it comes another excuse to throw a party, with fabulous food, of course. This week I would like to share with you a tasty sandwich recipe that is perfect for any occasion — Jessica Smith’s Tailgate sandwiches. These miniature ham sandwiches are doused in a tangy butter and Parmesan cheese mixture and then baked in the oven. Truly irresistible! I like to make my own Hawaiian Buns using my bread machine on the dough mode.

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■ Bread Machine Sweet Hawaiian Bread

1 cup milk

4 tablespoons butter/margarine

2 eggs

1 teaspoon salt

1/4 cup sugar

3 cups bread flour

2 teaspoons yeast

Mix all ingredients in the bread machine in the order given.

I like to make the dough on the dough mode, when machine beeps, dump out on a floured counter, make into buns, place on a cookie sheet, let double in size and bake.

■ Jessica’s Tailgate Sandwiches

Serving Size : 12

1pkg. (12 count) Hawaiian bread rolls

1lb. shaved Black Forest ham

Sliced Swiss cheese and Provolone

(to your liking)

1 tub (8 oz.) Philadelphia Chive &

½ cup butter, melted

1 Tbsp. Worcestershire sauce

½ Tbsp. dried minced onion

¼ cup grated Parmesan cheese

Cut all rolls in half. Place roll bottoms in 9x13-inch pan. Place equal amounts of ham on each roll bottom. Top with Swiss and Provolone cheese.

On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

Place sandwiches, covered in foil, in a preheated 350ºF oven. Bake for 20 minutes or until warmed through. Enjoy!

■ MJ’s Creamy Cucs

Serving Size : 6

2 large cucumbers, peeled and thinly sliced

1/3 cup sour cream

4 ablespoons vinegar

4 Tablespoons sugar

1 teaspoon garlic powder

1 teaspoon dill

1/2 teaspoon salt

Combine all sauce ingredients in a bowl; add sliced cucumbers. Let sit in refrigerator for a couple of hours before serving.

The sauce lasts for a long time in the refrigerator. Just keep adding fresh sliced cucumbers.

GARY’S TIP: Spray sheets of aluminum foil with nonstick cooking spray before wrapping meat for the freezer. Later, when you unwrap it, the foil comes right off without sticking.

FOOD FOR THOUGHT: The best idea for serving delicious leftovers is to serve them to someone else.

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