HealthLinks Upstate Sept/Oct 2019

www.UpstatePhysiciansSC.com | www.HealthLinksUpstate.com | 47 Ingredients: • 1 (12 count) package Hawaiian bread rolls • 1 pound shaved Black Forest ham • 12 slices Gruyere cheese • 1 (8 ounce) tub Philadelphia Chive & Onion cream cheese spread • 1/2 cup butter, melted • 1 tablespoon Worcestershire sauce • 1/2 tablespoon dried minced onion • 1/4 cup grated Parmesan cheese Directions: 1. Cut all rolls in half. Place roll bottoms in 9x13-inch pan. 2. Place equal amounts of ham on each roll bottom. Top with Gruyere. 3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms, making sandwiches. 4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwich- es and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.) 5. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Nutrition facts per serving: 585 calories; 26.6 g fat; 44.7 g carbohydrates; 30.8 g protein; 138 mg cholesterol; 994 mg sodium. Ingredients: • 1 cup brown sugar • 1/2 cup butter • 1/4 cup white corn syrup • 1 teaspoon baking soda • 1/2 teaspoon vanilla extract • 6 cups crispy wheat cereal squares (such as Wheat Chex ® ) • 2 cups pretzel sticks • 1 1/2 cups peanuts Directions: 1. Mix brown sugar, butter and corn syrup together in a large microwave-safe bowl. Microwave on high until bubbling, three-and-a-half minutes. Stir and microwave for two more minutes. Stir baking soda and vanilla extract into brown sugar mixture. 2. Fold cereal squares, pretzel sticks and peanuts into brown sugar mixture until well-coated. Microwave for two minutes. Stir and microwave again for one minute; stir well. Spread mixture onto waxed paper and cool completely; break into small pieces. Ingredients: • 16 large shrimp, peeled and deveined • 8 slices bacon • Barbecue seasoning, to taste Directions: 1. Wrap shrimp with a half slice of bacon, securing with a toothpick. Be sure and use the large shrimp – the cooking time for the shrimp and the bacon is similar. If you use medi- um-sized shrimp, you might want to precook the bacon a little – overcooked shrimp are tough and rubbery – and a real shame. 2. Preheat the oven to 450 degrees F (230 degrees C). 3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. 4. Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil – you can throw that away and only have to scrub the rack. SASSY TAILGATE SANDWICHES GAME DAY CRUNCH BACON WRAPPED BARBECUE SHRIMP Source: www.allrecipes.com Nutrition facts per serving: 210 calories; 10.3 g fat; 27.5 g carbohydrates; 4 g protein; 12 mg cholesterol; 406 mg sodium. Nutrition facts per serving: 160 calories; 10.5 g fat; 0.3 g carbohydrates; 15.1 g protein; 83 mg cholesterol; 627 mg sodium.