Denny's Moons Over My Hammy®

Yes, I love these more than I should.  Had to find a copycat recipe.

1-2 tablespoons butter, softened

2 eggs

salt to taste

2 ounces deli ham

2 slices sourdough bread

1-2 slice processed Swiss cheese singles

1-2 slice American cheese singles

DIRECTIONS:

Crack eggs into a bowl. Season with salt and pepper to taste. Beat eggs with fork until well combined.

Heat skillet over medium heat. Add butter and beaten eggs and scramble. Remove egg from skillet and keep warm. Lightly brown the stack of sliced ham keeping the slices together as much as possible. Remove ham from the skillet when lightly browned

Butter one side of each slice of bread. Place one slice of bread into the pan, buttered side down. Place Swiss cheese singles onto unbuttered side of the bread in the skillet.

•       Add the heated ham slices on top of the Swiss cheese.
•       Place the scrambled eggs on the ham.
•       Add the American cheese slices on the eggs.
•       Top the sandwich with the second slice of sourdough bread; buttered side up for grilling.
•       When bread slice being grilled is a light brown carefully turn the sandwich to grill the top slice of bread. Grill about 2 minutes or until lightly brown.
•       Slice the sandwich diagonally through the middle and serve.

 Serve immediately!

Debbie’s Ham Chowder

(Not her actual recipe.)

Yield: 6-8 servings (2 quarts)

 2 cups water

2 cups cubed peeled potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

1 can (16 oz) whole kernel corn, drained

1-1/2 cups cubed fully cooked ham

DIRECTIONS:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt, and pepper to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender.  Remove from the heat; do not drain.

In a medium saucepan, melt the butter; blend in flour.  Add milk all at once; cook and stir until thickened and bubbly.  Add cheese and stir until melted.  Stir into the undrained vegetables; return to heat.  Add corn and ham; heat through, stirring occasionally.

Recipe from Debbie Stevenson, Sand Springs Ward (2013).