ADVERTISEMENT
- Real Recipes from Real People -

ISO: ISO chipped ham sandwhich...a mixutre

Misc.
Years ago my grandmother used to make these sandwhiches on a bun. She would then freeze them and then take them out and heat in oven when needed.

I rembember that it was mixture that included chipped ham, shredded cheese, may have had a taste of chilli powder and I think mayo was in there as well. We lived in Pittsburgh, so maybe anyone from that area may know what I'm talking about. I know this was not something she made up, she was always getting recipe's.
Thanks for any help
HOpe
MsgID: 0075638
Shared by: Hope....Florida
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Thai Pumpkin Soup
  • THAI PUMPKIN SOUP 1 tablespoon unsalted butter 1 small onion, chopped (about 1 cup) 1 tablespoon peeled and minced fresh ginger 1 clove garlic, minced 2 cups canned unsweetened pumpkin 1 1/2 cups coconut milk 1 1/2 cu...
  • Asparagus Frittata with Basil, Shallots and Parmesan
  • ASPARAGUS FRITTATA WITH BASIL, SHALLOTS AND PARMESAN 1 pound thin asparagus Salt 2 tablespoons extra-virgin olive oil 3 medium shallots, minced 6 large eggs 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup sh...
  • Lemonade Summer Wine Cooler
  • Lemonade Summer Wine Cooler "The inspiration for this recipe came from the late Jenny Fitch, who, with her husband, R.B., set out to create a perfect retreat near Chapel Hill, North Carolina -The Fearington House. This ...
  • Lime-Garlic Chicken with Guacamole Noodles
  • LIME-GARLIC CHICKEN WITH GUACAMOLE NOODLES 1 pound boneless, skinless chicken breast, cubed 1 teaspoon garlic powder 2/3 cup lime wine cooler 1 1/2 tablespoons olive oil 2 tablespoons flour 1/2 teaspoon salt 1/8 teasp...
  • Crab and Chutney Tarts
  • CRAB AND CHUTNEY TARTS 1 (7 oz can) crabmeat, drained and flaked 1 medium green bell pepper, finely chopped 1 medium onion, finely chopped 1 stalk celery, finely chopped 1/2 cup mayonnaise 1/2 cup chutney 1 tsp salt 1...
ADVERTISEMENT
  • Onion Raita
  • ONION RAITA "This is a great accompaniment to fried dishes, steak or Indian dishes." 1 yellow or white onion, sliced fine 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 red onion, sliced fine 1 small red chile,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: ISO chipped ham sandwhich...a mixutre
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!