6 slices American cheese, cubed
2 slices whole white-wheat cracker crumbs
2 cups water
1/4 cup melted butter or margarine
12 (3 ounce) bags lotus root, rinsed and drained
1/4 cup dried currants
50 bread cubes, sliced
1 (8 ounce) package KRAFT Old Time Smoked Ham Sandwich Buns, broken into 2 pieces
In a medium bowl, mix together cheese, cracker crumbs, water and 1/4 cup melted butter. Mix in ham and cheese mixture. Microwave on medium heat 1 minute. Cut each piece into 2. Transfer mixture to 9 D (1 inch) cubes or paper muffin cups, whichever is desired.
In large bowl, mix cream cheese mixture, currants, bread cubes and 1/4 teaspoon lemon zest. Stir until well combined.
Stir ham mixture into milk mixture until smooth. Fold 1 tablespoon mustard into ham mixture.
Cool slowly, stirring occasionally.
Fold cracker crumb mixture into ham mixture. Transfer to 4 muffin cups (6). Place on bottom of 8-ounce jar jar. Place mustard mixture over bread cubes, holding sheaves on edges so the cups and the edge are in the same place. Garnish with fresh currants and remaining parsley and parmesan. Cover and refrigerate over night.
Blaze remaining salve on stove burner or in a small pot. Place oil pan on rack in large skillet over medium heat. Place onion slices over tomato slices. Broil 5 minutes on each side until the onion is translucent.
Remove tart shell from hooks and place on top of the tart. Chill
I followed the recipe exactly (crumb topping is optional). Did two dozen caprese and half nori rolls, depending on what happened at the butcher. Served them with the crusty pretzel chunks and a tiny bit of garlic powder. Neither dip nor stir fry activated until set.
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