16 oz. cooked ham, chopped
¾ cup shredded cheddar cheese
¾ cup shredded Swiss cheese
8 oz. cream cheese, softened
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
¼ teaspoon onion powder
3 cans refrigerated crescent rolls
1 tablespoon poppy seeds
Preheat oven to 375º.
Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
Separate the crescent rolls into triangles. Cut each triangle in half, forming two triangles.
Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
Sprinkle tops of crescents with poppy seeds.
Bake for 15-18 minutes.
Yield: 48 appetizers
Recipe source: plainchicken.com
Posted in Nebraska, Recipes |
Tagged brown sugar, cheddar, cheese, cream cheese, crescent rolls, dijon mustard, Farm Bureau, farm bureau kitchen, ham, ham and cheese crescent, Nebraska, Nebraska Farm Bureau, nefb, NFBF, onion powder, poppy seeds, recipe, swiss, worcestershire |
1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled bacon
½ teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch of salt, and pepper to taste
Bring a small pot of salted water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop the cooking process. Set aside.
In a small bowl, mix the mustard, oil, vinegar, salt, and pepper.
Arrange the asparagus on a plate, top with egg and bacon. Drizzle with the vinaigrette.
Yield: 1 serving if eaten as a meal, 2 servings if used as an accompaniment of a meal
Posted in Recipes, Uncategorized |
Tagged agriculture, asparagus, bacon, dijon mustard, farm, Farm Bureau, Farmer, Food, hard boiled eggs, Nebraska, Nebraska Farm Bureau, nefb, olive oil, pepper, rancher, recipe, recipes, red wine vinegar, salt, vinaigrette |
6 hard-cooked eggs
¼ cup mayonnaise
2 bacon strips, cooked and finely crumbled
1 tablespoon finely shredded cheddar cheese
2 teaspoons Dijon mustard
3/4 teaspoon honey
Salt and pepper to taste
1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard, salt, and pepper.
3. Stuff or pipe yolk mixture into egg whites.
4. Garnish with paprika or chives (optional).
Refrigerate until serving.
Posted in General, Nebraska, Recipes |
Tagged agriculture, bacon, cheddar, deviled eggs, dijon mustard, eggs, farm, Farm Bureau, Food, honey, mayonnaise, Nebraska, Nebraska Farm Bureau, nefb, pepper, rancher, recipe, salt |