Anne McAlpine: February 7, 2019

Marion Fisher of Waterloo, formerly of Hagersville, made these ham and cheese rollups one day when I was there for lunch. She served them with homemade soup. They are easy to make and delicious. The no-crust quiche recipe is one that she has also made. It is an easy way to enjoy quiche as the bisquick makes its own crust.

Judy Hoppe of Caledonia told me about her chocolate hot fudge pudding cake and I thought it sounded like a good one, so I asked her for the recipe. I made it this week and it is delicious. It is best when served warm with ice cream; microwave any leftovers for a few seconds before serving.

This ham and Swiss muffin recipe is one that I have made several times. The last time I made them I didn’t add the poppy seeds and sprinkled with sesame seeds instead and they were good.

Ham and Cheese Crescent Rollups

1 can Pillsbury crescent rolls

8 thin slices cooked ham

4 thin slices cheddar cheese

Preheat oven to 350. Separate dough into 8 triangles. Place a piece of ham on each triangle. Place 2 strips of cheese down the centre of ham. Fold in edges of ham to match triangle dough. Roll each up toward the tip of the triangle. Place with tips down on ungreased baking sheet. Bake 15 to 18 minutes or until golden brown. Remove from pan immediately and serve.