Yield: 3 servings
2 tb Mayo Or Salad Dressing
1/2 ts Prepared Mustard
3 ea Kaiser or French Rolls,Split
3 ea Slices Bologna
1 ea Large Tomato, Sliced
3 ea Green Pepper Rings
3 ea Slices Cheese
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
Friday, January 30, 2009
Tuesday, January 20, 2009
Lewis’ Coney Island Hot Dogs
1/4 pound ground beef -- lean
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted In a medium saucepan.
Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes.
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted In a medium saucepan.
Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes.
Thursday, January 1, 2009
Sloppy Franks
Yield: 6 servings
1 ea Small Onion, Chopped
1/2 c Chopped Green Pepper
1 tb Butter Or Margarine
1/2 c Barbecue sauce
1/4 c Catsup
1 lb Franks,Cut In 1/4-in. Slices
12 ea Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes.
1 ea Small Onion, Chopped
1/2 c Chopped Green Pepper
1 tb Butter Or Margarine
1/2 c Barbecue sauce
1/4 c Catsup
1 lb Franks,Cut In 1/4-in. Slices
12 ea Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes.
Tuesday, December 30, 2008
We Are the Sandwich Generation
The generation born between 1950 and 1970 has often been called The Baby Boomer Generation. There have been some variations on that title including The Me Generation, The Vietnam Generation and even for the sake of a certain comedian, The Al Frankin Generation. But the title that is most appropriate to where we are now, as we become caregivers for our children as well as our aging parents is “The Sandwich Generation”.
This is a painfully appropriate term because those of us in our late 40s to early 60s find ourselves with responsibilities to the two generations before and after us, both of which can be quite needy. The result is a fair amount of stress on us as moms and dads with all the demands that rising children, teenagers or maybe the children of our children can put on adults in this new century.
At the same time, caring for aging parents can be even more stressful and hard on
The Sandwich Generation from an emotional stress point of view. The stress we realize when our parents begin to age is a new thing for us. Making ourselves aware of the needs of newborn babies is not hard to get our arms around at all. When everybody in the generation is having babies, there is plenty of support and help for those who are learning the quirks of what babies need.
In addition to the great support and “parents training” classes and books, the arrival of a new baby in the house is a source of joy. There is great hope at the arrival of a new child and taking care of our children carries with it that creative element of doing something for the future. We see in our children our legacy so seeing them succeed and helping them overcome difficulty is exciting as we do all we can to “launch” the next generation of our family.
But caring for aging parents carries less support and far less optimism. While there is some joy in knowing that helping your parents live a happy and productive senior life keeps grandma and grandpa around for the children, the senior years are ones that will have only one outcome. And as much as we do what we can to make things easy and give our aging parents the comforts and joys of the golden years, all the sugar coating in the world wont cover up the fact that at some point the end will come and we, the Sandwich Generation will have to be there every step of the way to guide them through the end in the same way we guided our new children through babyhood.
The similarities between old age and infancy have been well documented. But it’s very hard on caregivers to go from being the ones these parents were always strong for who always took care of us to seeing that dynamic completely reverse. To see daddy who was always the smart one, the strong one and the one you could run to get weak and old and lose his mental sharpness is hard to watch. Now is the time when he has to turn to you.
It takes mature adults to be the sandwich generation. But we can take joy in knowing that, in a way, we are giving back to those strong parents who never spared any expense or time for us when we were growing up. Now when its you they need, they deserve no less devotion and dedication to doing all we can for them that they gave to us when we were youngsters.
This is a painfully appropriate term because those of us in our late 40s to early 60s find ourselves with responsibilities to the two generations before and after us, both of which can be quite needy. The result is a fair amount of stress on us as moms and dads with all the demands that rising children, teenagers or maybe the children of our children can put on adults in this new century.
At the same time, caring for aging parents can be even more stressful and hard on
The Sandwich Generation from an emotional stress point of view. The stress we realize when our parents begin to age is a new thing for us. Making ourselves aware of the needs of newborn babies is not hard to get our arms around at all. When everybody in the generation is having babies, there is plenty of support and help for those who are learning the quirks of what babies need.
In addition to the great support and “parents training” classes and books, the arrival of a new baby in the house is a source of joy. There is great hope at the arrival of a new child and taking care of our children carries with it that creative element of doing something for the future. We see in our children our legacy so seeing them succeed and helping them overcome difficulty is exciting as we do all we can to “launch” the next generation of our family.
But caring for aging parents carries less support and far less optimism. While there is some joy in knowing that helping your parents live a happy and productive senior life keeps grandma and grandpa around for the children, the senior years are ones that will have only one outcome. And as much as we do what we can to make things easy and give our aging parents the comforts and joys of the golden years, all the sugar coating in the world wont cover up the fact that at some point the end will come and we, the Sandwich Generation will have to be there every step of the way to guide them through the end in the same way we guided our new children through babyhood.
The similarities between old age and infancy have been well documented. But it’s very hard on caregivers to go from being the ones these parents were always strong for who always took care of us to seeing that dynamic completely reverse. To see daddy who was always the smart one, the strong one and the one you could run to get weak and old and lose his mental sharpness is hard to watch. Now is the time when he has to turn to you.
It takes mature adults to be the sandwich generation. But we can take joy in knowing that, in a way, we are giving back to those strong parents who never spared any expense or time for us when we were growing up. Now when its you they need, they deserve no less devotion and dedication to doing all we can for them that they gave to us when we were youngsters.
Saturday, December 20, 2008
Picnics: Cold Sandwiches or Barbeque Meats: Which is Best?
Are you interested in hosting a picnic in the near future? Whether you are looking to host a large picnic, which may also be referred to as a picnic party, or if you are looking to host a picnic just for your immediate family, you may be wondering which type of foods you should serve. As you likely already know, cold sandwich meats and barbequed meats are two types of picnic foods that come highly rated and recommended, but which should you serve?
At first glance, the decision to serve cold sandwiches or barbeque meats at your next picnic may not seem like a big decision, but it can be. What you need to remember is that most picnics are focused on food. For that reason, if you want your next picnic to be a success, it is important to make sure that the foods that you serve, as well as the other snacks and drinks, are ones that are the perfect match for you and your picnic guests, no matter who those guests may be.
If you have having a difficult time determining whether you should serve cold sandwiches or barbeque meats at your next picnic, you may want to examine the advantages and disadvantages of doing each. For starters, we will focus on cold sandwich meats. What is nice about serving cold sandwiches is that they are relatively easy to make, as well as affordable. You also have a number of different options. For instance, you can prepare your sandwiches beforehand or you can give your guests the opportunity to create their own sandwiches at your picnic.
As for the disadvantages to serving cold meat sandwiches at your next picnic, one is the creation. Should you decide to pre-make all of your sandwiches, you may find that not all of your guests like the sandwiches that you make. This is particularly common if you are hosting a picnic party. Unfortunately, many individuals are known as being picky eaters. With that in mind, if you allow your picnic guests to create their own sandwiches, you may have a large mess on your hands, as you often have number of utensils, condiments, and so forth left out.
As previously stated, a common alternative to cold meat sandwiches is that of barbeque meat. What is nice about serving barbeque meat at your next picnic is that it is something that most individuals love. For many, outdoor cooking is automatically associated with barbeques. You will also find that you have a number of meats to choose from, such as hamburgers, hotdogs, sausages, steak, and chicken.
Although there are a number of advantages to serving barbeque meat at your next picnic, you will also find that there are a number of disadvantages to doing so as well. One of those disadvantages is the cooking time. When barbequing your meat outdoors, you may find that it takes a considerable amount of time for all of the food to cook. With that in mind, this may be the perfect time to enjoy some fun outdoor picnic games, such as badminton or volleyball. Due to the cost of many meats, you may want to think about purchasing your food when it is on sale.
The above mentioned advantages and disadvantages are just a few of the many to having barbeque meats and sandwich meats at your next picnic. Should you still be unsure as to which would better suit your next picnic, you may want to consider serving both.
At first glance, the decision to serve cold sandwiches or barbeque meats at your next picnic may not seem like a big decision, but it can be. What you need to remember is that most picnics are focused on food. For that reason, if you want your next picnic to be a success, it is important to make sure that the foods that you serve, as well as the other snacks and drinks, are ones that are the perfect match for you and your picnic guests, no matter who those guests may be.
If you have having a difficult time determining whether you should serve cold sandwiches or barbeque meats at your next picnic, you may want to examine the advantages and disadvantages of doing each. For starters, we will focus on cold sandwich meats. What is nice about serving cold sandwiches is that they are relatively easy to make, as well as affordable. You also have a number of different options. For instance, you can prepare your sandwiches beforehand or you can give your guests the opportunity to create their own sandwiches at your picnic.
As for the disadvantages to serving cold meat sandwiches at your next picnic, one is the creation. Should you decide to pre-make all of your sandwiches, you may find that not all of your guests like the sandwiches that you make. This is particularly common if you are hosting a picnic party. Unfortunately, many individuals are known as being picky eaters. With that in mind, if you allow your picnic guests to create their own sandwiches, you may have a large mess on your hands, as you often have number of utensils, condiments, and so forth left out.
As previously stated, a common alternative to cold meat sandwiches is that of barbeque meat. What is nice about serving barbeque meat at your next picnic is that it is something that most individuals love. For many, outdoor cooking is automatically associated with barbeques. You will also find that you have a number of meats to choose from, such as hamburgers, hotdogs, sausages, steak, and chicken.
Although there are a number of advantages to serving barbeque meat at your next picnic, you will also find that there are a number of disadvantages to doing so as well. One of those disadvantages is the cooking time. When barbequing your meat outdoors, you may find that it takes a considerable amount of time for all of the food to cook. With that in mind, this may be the perfect time to enjoy some fun outdoor picnic games, such as badminton or volleyball. Due to the cost of many meats, you may want to think about purchasing your food when it is on sale.
The above mentioned advantages and disadvantages are just a few of the many to having barbeque meats and sandwich meats at your next picnic. Should you still be unsure as to which would better suit your next picnic, you may want to consider serving both.
Monday, December 15, 2008
How To Make The Perfect Grilled Cheese Sandwich
Grilled cheese has been a popular lunch choice for generations, and the variations on this simple sandwich abound, depending on where you are in the world. While American or cheddar cheese are the popular choice for this treat in the United States, some parts of Europe prefer Swiss or Gouda cheese to fill their bread slices.
There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.
The Perfect Grilled Cheese Recipe
There are many gadgets on the market today that will grill up a lovely sandwich for you to enjoy. If you don’t own one of the specialty grillers however, a good old-fashioned cast iron pan that is well seasoned will do. In fact, if you have a brand new cast iron skillet, a grilled cheese sandwich will be the perfect choice for seasoning your new pan.
Bread can run the gamut from a hearty wheat to a crusty white, depending on your preference. Texas toast can make a yummy choice, as can many rye breads. The good news about selecting a bread for your grilled cheese is that once you have added plenty of butter and melted cheese, almost any bread will fit the bill in a tasty way.
Butter is the next ingredient for making your sandwich, and can be spread directly onto the bread or melted into the pan. It is a good idea not to skimp on the butter, although a well-seasoned pan can add plenty of flavor with a smaller amount of butter needed. Your cheese can be American, Havarti, cheddar, or Swiss, depending on your own tastes and preferences.
Place your first piece of bread in the pan with the buttered side down, add the cheese of your choice, and place the second slice of bread on top of the cheese with the buttered side up. Grill the first side until the bread is nicely toasted, then flip your sandwich and cook the other side until the cheese inside is melted.
Variations
There are so many variations on the grilled cheese sandwich today; your choices are only limited by your tastes and imagination. Try tossing in some avocado and tomato, or a slice of ham or bacon. Sprinkle with a dash of oregano, or add some mayonnaise to the bread.
Some people enjoy a tuna melt, which adds tuna or tuna salad to the melted cheese inside. Others like to dip their bread slices into beaten eggs before placing them on the skillet. Whatever your preferences, you are guaranteed to find a grilled cheese sandwich that will tantalize your taste buds. Bon a petit!
There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.
The Perfect Grilled Cheese Recipe
There are many gadgets on the market today that will grill up a lovely sandwich for you to enjoy. If you don’t own one of the specialty grillers however, a good old-fashioned cast iron pan that is well seasoned will do. In fact, if you have a brand new cast iron skillet, a grilled cheese sandwich will be the perfect choice for seasoning your new pan.
Bread can run the gamut from a hearty wheat to a crusty white, depending on your preference. Texas toast can make a yummy choice, as can many rye breads. The good news about selecting a bread for your grilled cheese is that once you have added plenty of butter and melted cheese, almost any bread will fit the bill in a tasty way.
Butter is the next ingredient for making your sandwich, and can be spread directly onto the bread or melted into the pan. It is a good idea not to skimp on the butter, although a well-seasoned pan can add plenty of flavor with a smaller amount of butter needed. Your cheese can be American, Havarti, cheddar, or Swiss, depending on your own tastes and preferences.
Place your first piece of bread in the pan with the buttered side down, add the cheese of your choice, and place the second slice of bread on top of the cheese with the buttered side up. Grill the first side until the bread is nicely toasted, then flip your sandwich and cook the other side until the cheese inside is melted.
Variations
There are so many variations on the grilled cheese sandwich today; your choices are only limited by your tastes and imagination. Try tossing in some avocado and tomato, or a slice of ham or bacon. Sprinkle with a dash of oregano, or add some mayonnaise to the bread.
Some people enjoy a tuna melt, which adds tuna or tuna salad to the melted cheese inside. Others like to dip their bread slices into beaten eggs before placing them on the skillet. Whatever your preferences, you are guaranteed to find a grilled cheese sandwich that will tantalize your taste buds. Bon a petit!
Friday, November 21, 2008
Peanut Butter: Think Outside the Sandwich
Peanut butter has been a pantry and sandwich staple in households for generations. However this beloved American icon is more than a spread destined to partner with jelly. Peanut butter is also a nutrient dense food that is sometimes overlooked as part of a healthy lifestyle. Incorporating peanut butter into a variety of dishes and snacks can help add important nutrients to one's diet.
One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving.
A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker'sฎ Natural Peanut Butter and Jifฎ Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties.
Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.
ASIAN NOODLES WITH CHILI-NUT SAUCE
3 tablespoons Smucker'sฎ
Natural Chunky Peanut
Butter, Jifฎ Extra Crunchy
or Simply Jifฎ Peanut Butter
1/4 cup reduced-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 ounce) package Chinese
wheat noodles or 1/2 pound
package whole wheat spaghetti,
cooked according to package
directions
4 green onions, sliced diagonally
into 1/4 inch slices
1/2 cup chopped red bell pepper
Toasted sesame seeds for garnish
Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.
One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving.
A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker'sฎ Natural Peanut Butter and Jifฎ Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties.
Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.
ASIAN NOODLES WITH CHILI-NUT SAUCE
3 tablespoons Smucker'sฎ
Natural Chunky Peanut
Butter, Jifฎ Extra Crunchy
or Simply Jifฎ Peanut Butter
1/4 cup reduced-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 ounce) package Chinese
wheat noodles or 1/2 pound
package whole wheat spaghetti,
cooked according to package
directions
4 green onions, sliced diagonally
into 1/4 inch slices
1/2 cup chopped red bell pepper
Toasted sesame seeds for garnish
Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.
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