I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Country rolls or biscuits with ham and cheese are a traditional brunch entree in the South. You can
make your Southern Buttermilk Biscuits or Country Rolls (recipes on my blog)
the day before. They are heated in the oven in a baking pan or dish covered
with aluminum foil. Set up your sideboard with good silver, china,
crystal, and flowers. Add some scrambled eggs, a fruit salad, Mimosas or Bloody
Marys. This is southern hospitality at its best.
8 Country Dinner Rolls, cut in
Thinly sliced milder Country
Virginia ham or 8 slices honey ham
12 oz Emmentaler Swiss cheese or
plain Swiss cheese, thinly sliced
Poppy Seed Sauce
8 T unsalted butter, softened to
1 T honey
1 T Dijon or spicy brown mustard
1 T finely minced onion
2 t Worcestershire sauce
1 t garlic powder
2 T poppy seeds
In a small bowl mix together the
butter, honey, mustard, onion, Worcestershire, garlic powder, and poppy seeds.
Cut the rolls in half and
spread tops and bottoms with some of the Poppy Seed Sauce.
Place the bottom halves of rolls
or in a baking dish or casserole dish.
Divide the ham evenly between the
8 roll bottoms.
Tear the Swiss cheese into a
couple of pieces to fit onto each bottom.