2 tablespoons butter (5 tablespoons canola oil or margarine)
1/2 pound ham, sliced
2 slices Swiss cheese
1 1/2 pounds chopped onions
1 1/4 ounces finely minced Creole-style seasoning
1 teaspoon salt
1 teaspoon poultry bouillon granules
1 1/8 cups shredded mozzarella cheese
1 tablespoon finely chopped Italian chili pepper
2/3 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease one (5 ounce) 5 inch round loaf pans, or a 9 inch round ring pan, and 1 loaf pan.
In a large skillet, melt butter over low heat. Saute ham in butter, stirring to break up the creme. Press 1/4 teaspoon Creole seasoning over the top of the ham's side of the skillet.
Place cooked ham, cheese slices, onions, Creole seasoning, and salt into the prepared loaf pan. Coat the pan well and let stand for 30 minutes.
Heat the butter and Creole seasoning in a medium saucepan over medium heat. Stir, melting cheese around edges. Sprinkle with egg white. Roast for 10 to 12 minutes. Return cheese slices to pan and drizzle melted butter and Creole seasoning over pan. Bake for another 10 minutes, allowing the cheese to set before the pan begins to brown.
Stir the chicken bouillon granules, pasta, and mozzarella cheese into the pan with chicken pieces. When the sauce starts to thicken, turn the chicken pieces over and sprinkle with cheese. Bake for another 10 minutes, followed by a fan of wine to cool off. Serve warm or cold.