Friday, October 06, 2006
Butternut Squash Soup and "Sammies"
Well, the recipe for the Butternut squash soup is below, under "First Day of Autumn". I made it tonite and to accompany the soup, I made Rachael Ray's Deviled Ham Sammies or Mug Toppers. Pics of both are above.
I love the soup! So flavorful and low in calories and fat. I used I Can't Believe It's Not Butter and fat free no/low sodium chickn broth. Plus, you have to love the golden color! It's beautiful!
The Sammies were good, but next time I make them I will only put in maybe 1 & 1/2 T mustard and 1/2 T paprika. It was a little intense. The butcher didn't have white cheddar so I went with the regular kind!
A great "getting cold" treat! YUM!
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar
Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.