Ham stuffed French rolls

 

2 C. Finely chopped cooked ham

2 Hard cooked eggs

2 T. Minced green onions

2 T. Chopped ripe olives

1 tsp. Prepared mustard

1 tsp. Sweet pickle relish

1/2 C. small Cubes cheddar cheese

1/3 C. Mayonnaise

Six large or eight small French rolls.

 

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cutoff tops or one end of role; scoop out most of soft center. Fill with ham mixture. Replace top or end of role. Place filled roles in slow cooking pot. Cover and heat, low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

 

Hawaiian Pork Chops

6 lean boneless pork chops or cutlets

1 T. prepared mustard

2 T. white wine vinegar

1 T. hoisin sauce

1/2 tsp. salt

1/8 tsp. pepper

8 oz. can pineapple chunks in juice

2 T. cornstarch

2 T. water

1 papaya, peeled, seeded, and, sliced

Toasted coconut and/or chopped macadamia nuts

 

Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple chunks. Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or until meat is tender. Remove chops and keep warm.  Turn control to High. Dissolve cornstarch in water in small bowl; stir cornstarch mixture into juices in cooker. Cover and cook on High 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add coconut or macadamias as desired.