POTATO HAM CHEESE SALAD
1/2 c. oil (vegetable)
1/4 c. white wine vinegar
1/4 c. chopped parsley
2 tbsp. Dijon mustard
2 tbsp. Shallots
1/2 tsp. Salt
1/4 tsp. Sugar
1/4 c. chopped walnuts
1/4 lb. Swiss cheese, shredded
1 tsp. Margarine
1/2 lb. ham, cut into strips
Lettuce

In jar with tight-fitting lid, combine first 7 ingredients. Cut potatoes into 1-inch pieces, pour 1/2 cup dressing over potatoes, stirring gently. Put aside for 30 minutes. Saute nuts in margarine until lightly toasted. Add remaining dressing to cheese and ham, combining with potato and lettuce. Toss gently. Put nuts on top. Serves 3 to 4.

SAUSAGE BREAD
3 pkgs. crescent rolls
1 lb. Bob Evans ground sausage, regular
1 lb. Bob Evans ground sausage, hot
3 eggs (save part of one for brushing tops)
1/4 lb. grated cheddar cheese
1/4 lb. Swiss cheese
1 tsp. each oregano, Parmesan cheese & garlic powder

Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put 2 strips from one package of rolls side by side to make rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends. Put seam side down on baking sheet. Brush with egg. Repeat with other packages. Bake 20 minutes at 350 degrees or until light brown.

STUFFED BREAD
1 1/2 stick butter
1/2 onion, chopped
1 tbsp. dried parsley flakes
Swiss or Mozzarella cheese
2 pieces of bacon
1 lg. loaf French bread

Melt butter, add chopped onion and parsley. Cut cheese in half, then again into triangular pieces. Cut bread into 8 pieces (being sure not to cut all the way through the bread). Put a slice of cheese into each cut. Pour butter, onion and parsley mixture into each cut and on top. Be generous. Lay 2 strips of uncooked bacon on top of bread. Wrap tightly in foil and heat. Just before serving, open foil and turn on broiler to crisp the bacon.

Swiss Crab Casserole

3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 tablespoons flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz. cans crabmeat -- drained and flaked
2 cups shredded Swiss cheese
1 4 oz. can sliced mushrooms -- drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and green bell pepper. Remove from heat and blend in flour. Dissolve bouillon cubes in boiling water. Add to skillet and bring to boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened. Lightly toss remaining ingredients except buttered crumbs and 1/2 cup shredded Swiss cheese in slow cooker. Add sauce; stir lightly to blend. Cover and cook on High for 3 to 5 hours.

Pour contents of slow cooker into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with 1/2 cup shredded cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Mini Swiss Quiches

1 15 ounce package Pillsbury® Refrigerated Pie Crusts
6 ounce 1 1/2 cups shredded Swiss Cheese
2 tablespoons sliced green onions
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F. Spray 24 miniature muffin cups with nonstick cooking spray.

Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet. With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust.

Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces.

In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife.

Serve warm. 24 appetizers.

Bacon Swiss Squares

2 cups baking mix

1/2 cup cold water

8 oz sliced Swiss cheese

1 pound sliced bacon, cooked and crumbled

4 eggs, lightly beaten

1/4 cup milk

1/2 tsp onion powder

In a bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14" x 10" rectangle. Place onto the bottom and 1/2" up the sides of a 13" x 9" x 2" baking dish.

Arrange cheese over dough. Sprinkle with bacon. In a bowl, whisk eggs, milk and onion powder. Pour over bacon.

Bake at 425 degrees for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares and serve immediately.

Breakfast Ham and Swiss Croissants

3 tablespoons butter
3 cups sliced mushrooms
3 tablespoons sliced green onions
1 1/2 tablespoons flour
3/4 cup milk
salt and pepper
4 large croissants, halved
8 slices ham
6 ounces Swiss cheese, sliced

Melt butter in saucepan. Saute mushrooms and onions until tender and mushroom liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste.

On bottom half of each croissant layer 2 slices of ham, one quarter of the cheese and one quarter of the mushroom sauce; replace top of croissant.

Bake in 350ºF oven about 15 minutes or until heated through.

Serves 4.

Sausage & Cheese Breakfast Strudels

Filling:

2 Tbsps butter
2 Tbsps flour
1 cup milk
1/2 cup shredded Swiss cheese
2 Tbsps grated parmesan cheese
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 lb bulk pork sausages
5 large beaten eggs
1 1/2 tsps thyme
1 Tbsp chopped, fresh parsley

Pastry:

5 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
1/4 cup dry bread crumbs

Topping:

1 Tbsp grated parmesan cheese
2 Tbsps chopped, fresh parsley

Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir until cheeses are melted. Set aside. In medium skillet, brown sausage, drain. Stir in eggs and thyme. Cook over medium heat until eggs are just set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.

Unroll phyllo sheets: cover with plastic wrap or towel. Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise, brush with butter. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge. Fold in sides. Roll up. Place seam side down on ungreased cookie sheet.

In small bowl, combine topping ingredients. Brush strudel with melted butter; sprinkle with topping. Repeat with remaining phyllo sheets. filling, and topping. Bake at 375 for 15 minutes or until crisp and light brown. Serves 5 -can easily double.

Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed.

Serves: 5

Ham and Swiss Calzone

Dough:

1 1/4 cups warm beer

1 teaspoon salt

2 tablespoons sugar

1 tablespoon olive oil

3 cups bread flour

2 teaspoons yeast

Filling:

4 chopped roma tomatoes

3 cloves garlic, minced

chopped fresh basil

1 cup chopped cooked ham

1 cup shredded Swiss cheese

Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, set aside.

Divide the dough in two balls, roll one in a circle approx. 12" in diameter. Layer half of the circle with Parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta. Fold crust over and seal the edges. Repeat with other half.

Bake at 350ºF 15-20 minutes. When done, brush the crusts with melted butter.

This makes two good-sized calzones.

Ham and Cheese Party Loaf

10 T. butter, softened

3 T. Dijon-style mustard

1/2 t. ground allspice

1/8 t. ground nutmeg

1/4 t. ground black pepper

1/4 t. dried thyme, crushed

1 1/2 lbs. finely ground cooked ham

4 oz. Swiss cheese, in one piece

4 oz. sharp cheddar cheese, in one piece

1 long slender loaf French bread, about 12 oz.

12 gherkins

In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth. Add ground ham to butter mixture, blending well. Slice Swiss and cheddar cheeses into 1/4-inch thick sticks.

Turn bread top-side down; cut off ends. Make a lengthwise cut down center of loaf from one end to other, being careful not to cut through top side. Spread bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for bread crumbs).

Press half ham mixture into bread. Arrange Swiss cheese sticks lengthwise in one row; arrange gherkins as center row, cheddar as third row. Press remaining ham mixture on top. Wrap tightly in plastic wrap; then in foil. Refrigerate several hours or overnight. To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray.

Serves 8 - 10 as an appetizer.