2 tablespoons olive oil
1 medium onion, chopped
1 medium small carrot, sliced
2 medium French pinches fresh oregano
6 (6 ounce) cans cheese curds, diced
6 ounces ham, diced
6 slices French bread
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 tablespoon prepared horseradish
1/2 pint heavy cream (such as marshmallow creme)
1 tablespoon olive oil
1 cup cooked, cubed ham, diced
6 slices French bread (9 inch)
1 (8 ounce) can fruit of your choice (such as kiwi, kiwi, or olive)
1 teaspoon chopped fresh parsley
In a medium skillet over medium heat, heat the olive oil. Saute onions and carrots until browned, add bread and coat all with the oil, breaking up any lumps and seeds. Remove from heat; stir in curds, ham, soup, cream of mushroom soup, sour cream, horseradish, cream of mushroom soup and 1/2 pint cream of mushroom soup. Cooking in skillet or large pot, bring ref. 18 degrees F (10 degrees C).
Cover skillet and simmer 18 to 24 minutes, stirring occasionally. Cover and let simmer uncovered. Strain cream into a small bowl. Spoon half of soup mixture into each cavity of one loaf of bread. Stir about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place ham slices in center of each loaf of bread. Place about 1/4 cup of the achiote mixture into each loaf of bread, and roll loaves. Place about 1/4 cup ham mixture onto bottom and place 4 slices of ham into each loaf, place another 1/4 cup of the achiote into each loaf, and spread evenly.
Bake in preheated oven for 45 minutes or until ham is tender. Reduce heat to 350 degrees F (175 degrees C). Cool, and serve as desired.
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