tag:blogger.com,1999:blog-54047920153199626502024-02-20T18:14:59.429-08:00Sandwich Recipes EasyEasy Sandwich Recipes like Bacon Sandwiches, Barbecue Chicken Sandwich, Barbecued Beef Sandwich, Beef Sandwich, Bologna.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-5404792015319962650.post-53916612298548270072013-03-19T21:53:00.001-07:002013-03-19T21:53:48.989-07:00Easy Sandwiches RecipeVery tasty sandwich recipes, original and suited to all tastes. Here are some ideas to prepare a sandwich that can replace a meal and satisfy even the most demanding palates.<br />
<br />Picnic recipe Sandwich: spread the pesto on both slices of bread, add the finely chopped soppressata, choice of sliced cheese, Parma ham, fresh basil leaves.<br />
<br />Goat Cheese Sandwich: spread on a slice of soft goat cheese, on the other the hummus with parsley made with a cream of chick peas, garlic, tahina, olive oil, lemon, parsley, salt and pepper, add the sun-dried tomatoes and fresh Arugula.<br />
<br />Egg Sandwich with spinach, brie and bacon: fry eggs with bacon, and place them on the sandwich where you been smeared of brie. Cover with spinach. Brie Croque Monsieur Sandwiches: spread of brie and cover with hard-boiled eggs cut into thin slices and ham.<br />Cheese Sandwich with ham and tomatoes: prepare with cream cheese obtained by mixing soft cheese, white wine, garlic and pepper, then serve with the ham cut often, Arugula and fresh tomatoes.<br />
<br />Sandwich avocado, pistachios and Arugula: coarsely crush an avocado with a fork and season with salt and pepper, fresh Arugula and chopped pistachios and spread liberally on sandwich slices. Egg Salad Sandwich, Arugula and bacon: prepared with scrambled eggs with mustard, salt and pepper, then of ketchup, lettuce and fried bacon.<br />
<br />Cheese and jam Sandwich garlic with rocket: prepares with fresh arugula, fontina cheese and garlic spread jam on bread slices. For those who love tastes very firm. Salmon Cream Sandwich: take some salmon fillet the natural canned and mix it with mayonnaise, mustard, green sauce and oregano. Spread two bread slices with the cream and enjoy.<br />
<br />Sandwich Nuevo Cubanos: spread the bread with cream and black beans seasoned with lime juice, minced garlic, salt and pepper, then add ham, provolone cheese and mango cut into thin slices. Vegetarian Sandwich to vinaigrette: prepared with Eggplant and Grilled Zucchini dressed with a simple vinaigrette, baked peppers, spring onions, mozzarella, lettuce, Basil and fresh tomatoes.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-79009287825378090422013-02-27T20:21:00.002-08:002013-02-27T20:21:50.031-08:00Chicken Salad Sandwich Recipe<h3>
Chicken salad sandwich with apples and grapes</h3>
<br />
sublime flavors of nuts, apples and grapes, and the chicken inside full-flavoured, creamy and soft. Only a few minutes to do it at home, with simple and healthy ingredients for a tasty meal and delicious. Even better if you combine your sandwich leftovers of roast chicken was the previous evening. If you bring in the Office you will make a great impression!<br /><br /><span style="color: #93c47d;"><span style="background-color: white;">Preparation time: 20 minutes & execution</span></span><br /><br /><b>Ingredients for a chicken sandwich:</b><br /><br />-2 slices of bread<br />-1 chicken breast roast cooked frayed<br />-1-2 tablespoons chopped walnuts<br />-A quarter of Apple, diced<br />-1 cup red seedless grapes, cut in half<br />-1 tablespoon of mayonnaise<br />-salt and fresh ground pepper, to taste.<br /><br /><b>Description</b><br /><br />1. Cut the apples and chopping nuts. Mix the chicken, walnuts, apples and grapes together with the mayonnaise and season with salt and freshly ground pepper to taste.<br /><br />2. Toast the bread and chicken salad spread on the slices.<br /><br /><br />Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-66721057495422802872013-01-10T20:43:00.001-08:002013-01-10T20:43:39.229-08:00Victoria Sandwich RecipeDo you know Victoria Sandwich cake? Also known as Victoria Sponge cake is composed of 2 layers of "sponge-like sponge cake, Sponge, known as the British and Americans stuff with jam of raspberries, strawberries, or with whipped cream or cream cheese spread.<br /><br />In short, a cake a little bit outside the box for us Italians and Europeans, but with genuine ingredients, the result will be appreciated by many ... follow the recipe<br /><br /><b>Proceedings:</b><br /><br />Start your preparation for the Victoria Sandwich by putting in a bowl the butter, the sugar and the vanilla, then beat with a whisk whips until mixture is light and fluffy. Add the room-temperature eggs one at a time, beating with whips and leaving absorb well the first egg to the mixture before adding the next.<br /><br />When you've got a nice smooth cream, mix with a spoon the flour and baking powder previously sieved and mixed, and the pinch of salt, alternating with the addition of milk. Mix thoroughly the ingredients and then pour in equal quantity in two grease and flour cake pans, 22 cm in diameter. Leveled in two doughs and cake tins, then bake in the oven already warm static at 180° C for about 20 minutes.<br /><br />When the two foundations will be cooked, estraetele from oven and let cool completely. Prepare the cream for the topping Victoria Sandwich in a bowl combine mascarpone and Philadelphia; mix thoroughly the two fresh cheese to soften it by putting a few drops of vanilla extract and icing sugar.<br /><br />Place one cake on a serving platter, then another with the cream cheese, then sprinkle the surface with the<br />raspberry jam, place above it fresh raspberries and cover with the other cake, just like a sandwich!<br /><br />Sprinkle the surface of the Victoria Sandwich with powdered sugar and serve immediately this delight! Keep the Sandwich in the fridge in Victoria a container with a lid.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-37936132118071130392012-11-28T20:02:00.000-08:002012-11-28T20:02:06.949-08:00Easy Sandwich Iced <b>Preparation: 15 minutes</b><br /><br />Cooking: 2 min<br /><br />Servings: 8<br /><br /><b>Ingredients</b><br />
<br />For sandwiches<br /><br />16 breakfast biscuits (I used Golden Marbu)<br />8 scoops vanilla ice cream<br />For the chocolate topping:<br /><br />250 g chocolate to melt<br />50 g of cocoa (optional) butter<br />100 g chopped hazelnuts<br />
<br /><b>Preparation</b><br /><br />We take two biscuits, and place a scoop of ice cream between them. We pressed to form the sandwich. Alternatively, if a block ice cream, we can cut the ice cream with a size of cookie rounds, so that is a perfect sandwich.<br />
<br />We keep all the sandwiches ice cream in the freezer, so they're perfectly frozen when we dive them in chocolate.<br />
<br />When we are going to cover in chocolate and nuts, we prepare two bowls. In one, place chopped hazelnuts.<br />
<br />In another bowl, put the chopped chocolate and cocoa butter and smelt in the microwave in 30 in 30 seconds, stirring each time. When completely melted, let it cool at room temperature until it is warm (15 minutes).<br />
<br />We immerse ice cream in chocolate half sandwiches, drain excess, and move to the Bowl where we have hazelnut bites to finish cover. We place into the freezer, on baking paper to make chocolate to solidify (10 minutes).<br />
<br />We eat at the time, or keep in the freezer until its consumption, wrapped in waxed paper or plastic wrap, so they not pick up odors.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-48777299086126232002012-11-28T19:55:00.000-08:002012-11-28T19:57:03.844-08:00Recipe Salmon Sandwich<b>Ingredients for 1 person</b><br />
<br />
50 gr of smoked salmon<br />
3 slices of bread<br />
Cream cheese<br />
1 tablespoon chives<br />
3 capers<br />
1 tablespoon red onion<br />
1 small tomato<br />
2 leaves of lettuce Batavia<br />
<br />
Accompaniment: crudités of celery and carrot<br />
Elaboration<br />
<br />
Toast the bread on both sides.<br />
<br />
Mix the cream with chives cheese and chopped capers. Rub the inside of the bread with this mixture.<br />
<br />
On the bread place layers with salmon, red onion rings, tomato slices and lettuce clean and very drained almost dry, another layer of bread and repeat the operation. Closing with the last slice of bread.<br />
<br />
Cut the sandwich in longitudinal forming two triangles and serve with carrot and celery sticks. Accompany with the rest of the cheese sauce.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-64931723423778103082012-06-26T22:34:00.003-07:002012-06-26T22:34:22.587-07:00Special Sandwich Recipes<b>Ingredients</b><br />
<br />8 slices of bread.<br />8 slices of Turkey Breast lunch meat.<br />4 slices of cheese sandwich.<br />4 eggs.<br />1 tomato.<br />½ onion.<br />½ lettuce.<br />Mayonnaise.<br />Butter.<br />Olive oil.<br /><br />Development of special sandwich<br /><br />Lightly brush slices of bread with butter on one side and put them on the grill so they bake.<br /><br />Put 4 slices on the kitchen table and put a slice of Turkey Breast on each of them. On Turkey, a slice of cheese and finish with another slice of Turkey.<br /><br />Cut the tomatoes into thin slices and place two slices on each one of the sandwiches.<br /><br />Peel the onion and cut it into thin slices. Place a slice of onion on the tomato.<br /><br />Finely chop the lettuce and distribute a little on top of onion.<br /><br />Put a tablespoon of mayonnaise over lettuce.<br /><br />Fry the eggs in hot oil and place egg in<br />each one of the sandwiches.<br /><br />With a glass of the size of the egg yolk, make a hole in each of the 4 slices of bread that we have left.<br /><br />Lay each slice holes on the egg, with the lid leaving to see the yolk.<br /><br />Components and serve.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-39281431805646636122009-01-30T20:48:00.000-08:002009-01-30T20:48:00.383-08:00HOBO BUNS<span style="font-size: 12pt; line-height: 115%; font-family: "Arial","sans-serif";">Yield: 3 servings<span style=""> </span><br /><br />2 tb Mayo Or Salad Dressing<span style=""> </span><br />1/2 ts Prepared Mustard<span style=""> </span><br />3 ea Kaiser or French Rolls,Split<span style=""> </span><br />3 ea Slices Bologna<span style=""> </span><br />1 ea Large Tomato, Sliced<span style=""> <br /></span>3 ea Green Pepper Rings<span style=""> <br /></span>3 ea Slices Cheese<span style=""> </span><br /><br />Mix mayonnaise and mustard; spread over cut sides of<span style=""> </span>rolls.<span style=""> </span>Place bottom halves of rolls on serving plate.<span style=""> </span>Top with bologna, tomato, green pepper, cheese, and<span style=""> </span>top halves of rolls. Microwave uncovered on high<span style=""> </span><span style=""> </span>(100%) until cheese begins to melt, 1 to 1 1/2 minutes.<span style=""> </span></span>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com13tag:blogger.com,1999:blog-5404792015319962650.post-66441075285525027512009-01-20T20:46:00.000-08:002009-01-20T20:46:00.523-08:00Lewis’ Coney Island Hot Dogs<span style="font-size: 12pt; line-height: 115%; font-family: "Arial","sans-serif";">1/4<span style=""> </span>pound<span style=""> </span>ground beef -- lean<span style=""> </span><br />6<span style=""> </span>ounces<span style=""> </span>tomato paste<span style=""> </span><br />1 1/2<span style=""> </span>cups<span style=""> </span>water<span style=""> </span><br />1/4<span style=""> </span>cup<span style=""> </span>pickle relish<span style=""> </span><br />1<span style=""> </span>tablespoon<span style=""> </span>instant minced onion<span style=""> </span><br />1<span style=""> </span>tablespoon<span style=""> </span>mustard<span style=""> </span><br />3<span style=""> </span>teaspoons<span style=""> </span>chili powder<span style=""> </span><br />1<span style=""> </span>teaspoon<span style=""> </span>sugar<span style=""> </span><br />12<span style=""> </span>hot dogs -- heated<span style=""> </span><br />12<span style=""> </span>hot dog buns -- toasted<span style=""> </span>In a medium saucepan.<span style=""> <br /><br /></span>Cook meat, crumbling with a fork, until it looses<span style=""> </span>its red color.<span style=""> </span>Add remaining ingredients, except franks and buns, and<span style=""> </span>simmer for about 30 minutes.<span style=""> </span></span>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com4tag:blogger.com,1999:blog-5404792015319962650.post-89849051580878471962009-01-01T20:45:00.000-08:002009-01-01T20:45:01.502-08:00Sloppy Franks<span style="line-height: 115%;font-family:";font-size:12;" >Yield: 6 servings<span style=""> <br /><br /></span>1 ea Small Onion, Chopped<span style=""> </span><br />1/2 c<span style=""> </span>Chopped Green Pepper<span style=""> <br /></span>1 tb Butter Or Margarine<span style=""> </span><br />1/2 c<span style=""> </span>Barbecue sauce<span style=""> </span><br />1/4 c<span style=""> </span>Catsup<span style=""> </span><br />1 lb Franks,Cut In 1/4-in.<span style=""> </span>Slices<span style=""> </span><br />12 ea Hamburger Buns, Split<span style=""> </span><br /><br />Cover and microwave onion, green pepper,and margarine in 1-qt casserole on<span style=""> </span>high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue<span style=""> </span>sauce, catsup and franfurters.<span style=""> </span>Cover and microwave on high (100%), 2 1/2<span style=""> </span>minutes, stir.<span style=""> </span>Cover and microwave until mixture boils, 2 to 3 minutes.<span style=""> </span>Spoon mixture onto buns on serving plate.<span style=""> </span>Microwave uncovered on high,<span style=""> </span>(100%) until buns are hot, 1 to 2 minutes.<span style=""> </span></span>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-5404792015319962650.post-79637277510647292572008-12-30T20:41:00.000-08:002008-12-30T20:41:00.785-08:00We Are the Sandwich GenerationThe 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”.<br /><br />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.<br /><br />At the same time, caring for aging parents can be even more stressful and hard on<br />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. <br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-92111050786253340002008-12-20T20:40:00.000-08:002008-12-20T20:40:00.557-08:00Picnics: 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?<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-5404792015319962650.post-8910331273721230672008-12-15T20:39:00.000-08:002008-12-15T20:40:06.937-08:00How To Make The Perfect Grilled Cheese SandwichGrilled 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.<br /><br />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.<br /><br />The Perfect Grilled Cheese Recipe<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Variations<br /><br />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.<br /><br />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!Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-5404792015319962650.post-84591211521655115242008-11-21T18:38:00.000-08:002008-11-21T18:39:23.734-08:00Peanut Butter: Think Outside the SandwichPeanut 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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><br />ASIAN NOODLES WITH CHILI-NUT SAUCE<br /><br /><br />3 tablespoons Smucker'sฎ<br /><br />Natural Chunky Peanut<br /><br />Butter, Jifฎ Extra Crunchy<br /><br />or Simply Jifฎ Peanut Butter<br /><br />1/4 cup reduced-sodium soy sauce<br /><br />1-2 tablespoons Chinese chili oil<br /><br />1/4 cup rice vinegar<br /><br />2 tablespoons dark brown sugar<br /><br />1 (10 ounce) package Chinese<br /><br />wheat noodles or 1/2 pound<br /><br />package whole wheat spaghetti,<br /><br />cooked according to package<br /><br />directions<br /><br />4 green onions, sliced diagonally<br /><br />into 1/4 inch slices<br /><br />1/2 cup chopped red bell pepper<br /><br />Toasted sesame seeds for garnish<br /><br /><br />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.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-48358507357590213072008-09-30T20:33:00.000-07:002008-09-30T20:33:00.796-07:00Little Italy Sausage Sandwiches<span style="font-size: 10pt; line-height: 115%; font-family: verdana;">1 pound sweet Italian sausage links, cut in half lengthwise<br />1 cup sliced onions<br />1 (6 ounce) can Italian tomato paste<br />1 cup water<br />2 cups mixed salad greens Italian salad dressing, to taste<br />4 (6- to 7-inch) French rolls, hollowed out to leave<span style=""> </span>a 1/2-inch shell<span style=""> </span><br /><br />Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil; reduce heat. Simmer for 10 minutes.<span style=""> </span>Mix salad greens and dressing. Divide sausage and greens evenly among rolls.<span style=""> </span></span>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-3927981774914623492008-09-25T20:30:00.000-07:002008-09-25T20:30:00.253-07:00Lasagna on a Bun<p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 pound ground beef<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">8 buns<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 cup spaghetti sauce<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 teaspoon garlic powder<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 teaspoon Italian seasoning<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 cup ricotta cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1/4 cup Parmesan cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 cup shredded Cheddar Cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;">1 cup shredded mozzarella cheese<span style=""><br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;"><span style=""></span>In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally.<span style=""> </span>While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink, drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce is heated.<span style=""> </span>In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and the mozzarella. Mix well and set aside.<span style=""> </span>Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese mixture. Place on baking sheet and lightly cover with foil. Bake at 350 degrees F for 20 minutes.<span style=""> </span>Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted.<span style=""> </span>Serve immediately.<span style=""> </span>Serves 8. Can be frozen for leftovers.<span style=""><br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;font-family:verdana;"><span style="font-size:100%;"><span style=""> </span></span><span style="font-size:100%;"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-41649356322789412702008-09-20T20:31:00.000-07:002008-09-20T20:31:00.472-07:00Lasagna Sandwiches<p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/8 cup sour cream<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 tablespoon chopped onion<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/4 teaspoon oregano<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">4<span style=""> </span>slices Italian or other white bread<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">4 bacon strips, halved and cooked<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">4 slices tomato<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 (wide) slices Mozzarella cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 tablespoons butter or margarine<span style=""> <br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><br /><span style="font-size: 10pt;"><span style=""></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><span style=""></span>Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices, and a slice of cheese. Top with remaining bread.<span style=""> </span>In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.<span style=""> </span>Makes 2 servings.<span style=""> </span></span><span style="font-size: 10pt;"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-28373812456091211232008-09-15T20:29:00.000-07:002008-09-15T20:29:00.245-07:00Lamb Patties<p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 1/2 pounds ground lamb<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 tablespoons minced shallots<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 tablespoons minced garlic<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 tablespoons chopped mint<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 teaspoons herb seasoning mix<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 teaspoons ground cumin<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 teaspoon ground chili powder<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 teaspoon salt<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/2 teaspoon freshly-ground black pepper<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 egg<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">3 tablespoons olive oil<span style=""> <br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><br /><span style="font-size: 10pt;"><span style=""></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><span style=""></span>In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil.<span style=""> </span>Drain and serve on buns the way you would hamburgers with your favorite condiments<span style=""> <br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><span style=""> </span></span><span style="font-size: 10pt;"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-43520449320741366482008-09-10T20:28:00.000-07:002008-09-10T20:28:01.143-07:00Kraut Burgers<p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 1/2 pounds ground beef<br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 (20 ounce) can sauerkraut<br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 teaspoon oregano<br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/2 envelope onion soup mix<br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 box hot roll mix<span style=""> </span><br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><br /></span></p><p class="MsoNormal" style="margin: 0cm -6.8pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set aside. Prepare roll mix and let rise 1 time.<span style=""> </span>Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.<span style=""> </span><span style=""> </span></span><span style="font-size: 10pt;"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-24995326069548574872008-09-05T20:27:00.000-07:002008-09-05T20:27:00.358-07:00Kentucky Hot Brown<p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 tablespoons butter<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">4 tablespoons flour<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 cups milk<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/2 teaspoon chicken bouillon<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1/2 cup shredded sharp Cheddar cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">4 slices bread, toasted<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">6 ounces cooked turkey breast meat, thinly sliced<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">6 ounces cooked ham, thinly sliced<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">1 tomato, sliced 4</span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"> slices bacon, cooked until crisp<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">2 teaspoons<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;">Parmesan cheese Paprika<span style=""> </span>Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.<span style=""> </span>Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes.<span style=""> </span>Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving.<span style=""> </span>Serves 4.<span style=""> <br /></span></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal; font-family: verdana;"><span style="font-size: 10pt;"><span style=""> </span></span><span style="font-size: 10pt;"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-59614685474760116062008-08-30T21:10:00.000-07:002008-08-30T21:10:00.637-07:00Italian Sausage and Peppers8 Italian sausages<br />4 green bell peppers, quartered (or a combination of yellow, green and red bell peppers)<br />1 onion, sliced <br /><br />Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and cook until the sausages and onions are brown. Serve in small French bread buns.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-5404792015319962650.post-80647078944405294862008-08-25T21:09:00.000-07:002008-08-25T21:09:00.834-07:00Italian Grilled Cheese4 slices Italian bread (1 inch thick)<br />4 slices mozzarella or provolone<br />3 eggs<br />1/2 cup milk<br />3/4 teaspoon Italian seasoning<br />1/2 teaspoon garlic salt<br />2/3 cup Italian-seasoned bread crumbs <br /><br />Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-78797245345878906712008-08-20T21:07:00.000-07:002008-08-20T21:07:00.693-07:00Hot Sub Sandwiches12 round Kaiser rolls<br />1 pound deli ham lunchmeat <br />1 pound hard salami lunchmeat <br />1 pound turkey breast lunchmeat <br />1 pound sliced mozzarella chee<br />1/2 yellow onion, thinly sliced <br />1/4 cup Italian dressing Oregano (or Italian seasoning) <br />12 sheets aluminum foil <br /><br />Preheat oven to 350 degrees F.<br /><br /> Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among 12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps and pop in oven for 15 minutes. Serve warm right out of the foil. <br /><br />Yield: 12 sandwichesSouphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-86359801826176555382008-08-20T20:26:00.000-07:002008-08-20T20:27:06.234-07:00Kentucky Hot Brown Sandwiches<p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">12 slices turkey breast<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">12 slices bread<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">12 slices bacon<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">12 to 36 mushroom caps<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">1 cup grated Parmesan cheese<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">1 can cream of chicken soup<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">1/3 cup light cream<br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">1 teaspoon lemon juice<span style=""> </span><br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><br /></span></p><p class="MsoNormal" style="margin: 0cm -10pt 0.0001pt 0cm; line-height: normal;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon on bread slices and toast on one side.<span style=""> </span>Place bread in large baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and heat in 350 degree F oven until turkey is slightly brown. Remove and add bacon slices and other condiments if desired.<span style=""> </span>Serves 12.<span style=""> </span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><o:p></o:p></span></p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-68990552907676731292008-08-15T21:05:00.001-07:002008-08-15T21:05:00.707-07:00Hot Bandanas1 (7 ounce) jar pitted Kalamata olives, drained and sliced<br />1 1/2 cups diced, peeled white onion<br />1 pound ripe beefsteak tomatoes, chopped<br />1/2 pound mozzarella cheese, diced (about 1 1/2 cups)<br />1 cup grated Parmesan cheese<br />2 cloves pressed garlic<br />2 teaspoons salt<br />1/4 teaspoon pepper<br />2 teaspoons dried basil<br />1/4 cup wine vinegar<br />1/3 cup olive oil 10 hard rolls<br />3 tablespoons soft butter<br />3 fresh basil leaves<br /><br /><br />Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be saved to make bread crumbs later. Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-5404792015319962650.post-65924009818190695692008-08-05T20:55:00.000-07:002008-08-05T20:55:10.992-07:00Horseshoe SandwichFrozen French fries<br />2 egg yolks<br />1/2 cup beer<br />2 tablespoons butter<br />3 cups grated sharp Cheddar or Colby cheese<br />1 teaspoon Worcestershire sauce<br />1/4 teaspoon dry mustard<br />1/2 teaspoon salt Dash of cayenne pepper<br />2 slices bread<br />Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.)<br />Dash of paprika <br /><br /> Prepare frozen French fries according to package directions. <br /><br />Meanwhile, prepare cheese sauce by first beating egg yolks and beer together. <br /><br />Melt butter and cheese together over boiling water, stirring in one direction only with wooden spoon. <br /><br />Add Worcestershire sauce, dry mustard, salt and cayenne pepper. <br /><br />Stirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as you stir, but don’t let it bubble. <br /><br />Meanwhile, toast bread. <br /><br />Meanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika. <br /><br />Makes 1 serving. <br /><br />Tip Constant stirring and top-quality cheese will yield a smooth mixtureSouphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0