Sandwich Recipes Easy

HOBO BUNS

2009-01-30T20:48:00.000-08:00

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.

Lewis’ Coney Island Hot Dogs

2009-01-20T20:46:00.000-08:00

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.

Sloppy Franks

2009-01-01T20:45:00.000-08:00

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.

We Are the Sandwich Generation

2008-12-30T20:41:00.000-08:00

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.

Picnics: Cold Sandwiches or Barbeque Meats: Which is Best?

2008-12-20T20:40:00.000-08:00

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.

How To Make The Perfect Grilled Cheese Sandwich

2008-12-15T20:39:00.000-08:00

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!

Peanut Butter: Think Outside the Sandwich

2008-11-21T18:38:00.000-08:00

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.

Little Italy Sausage Sandwiches

2008-09-30T20:33:00.000-07:00

1 pound sweet Italian sausage links, cut in half lengthwise
1 cup sliced onions
1 (6 ounce) can Italian tomato paste
1 cup water
2 cups mixed salad greens Italian salad dressing, to taste
4 (6- to 7-inch) French rolls, hollowed out to leave a 1/2-inch shell

Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil; reduce heat. Simmer for 10 minutes. Mix salad greens and dressing. Divide sausage and greens evenly among rolls.

Lasagna on a Bun

2008-09-25T20:30:00.000-07:00

1 pound ground beef

8 buns

1 cup spaghetti sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup ricotta cheese

1/4 cup Parmesan cheese

1 cup shredded Cheddar Cheese

1 cup shredded mozzarella cheese

In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally. 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. In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and the mozzarella. Mix well and set aside. 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. Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted. Serve immediately. Serves 8. Can be frozen for leftovers.

Lasagna Sandwiches

2008-09-20T20:31:00.000-07:00

1/8 cup sour cream

1 tablespoon chopped onion

1/4 teaspoon oregano

4 slices Italian or other white bread

4 bacon strips, halved and cooked

4 slices tomato

2 (wide) slices Mozzarella cheese

2 tablespoons butter or margarine

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. 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. Makes 2 servings.

Lamb Patties

2008-09-15T20:29:00.000-07:00

1 1/2 pounds ground lamb

2 tablespoons minced shallots

2 tablespoons minced garlic

2 tablespoons chopped mint

2 teaspoons herb seasoning mix

2 teaspoons ground cumin

1 teaspoon ground chili powder

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1 egg

3 tablespoons olive oil

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. Drain and serve on buns the way you would hamburgers with your favorite condiments

Kraut Burgers

2008-09-10T20:28:00.000-07:00

1 1/2 pounds ground beef

1 (20 ounce) can sauerkraut

1 teaspoon oregano

1/2 envelope onion soup mix

1 box hot roll mix

Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set aside. Prepare roll mix and let rise 1 time. 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.

Kentucky Hot Brown

2008-09-05T20:27:00.000-07:00

2 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon chicken bouillon

1/2 cup shredded sharp Cheddar cheese

4 slices bread, toasted

6 ounces cooked turkey breast meat, thinly sliced

6 ounces cooked ham, thinly sliced

1 tomato, sliced 4

slices bacon, cooked until crisp

2 teaspoons

Parmesan cheese Paprika 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. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. Serves 4.

Italian Sausage and Peppers

2008-08-30T21:10:00.000-07:00

8 Italian sausages
4 green bell peppers, quartered (or a combination of yellow, green and red bell peppers)
1 onion, sliced

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.

Italian Grilled Cheese

2008-08-25T21:09:00.000-07:00

4 slices Italian bread (1 inch thick)
4 slices mozzarella or provolone
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs

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.

Hot Sub Sandwiches

2008-08-20T21:07:00.000-07:00

12 round Kaiser rolls
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella chee
1/2 yellow onion, thinly sliced
1/4 cup Italian dressing Oregano (or Italian seasoning)
12 sheets aluminum foil

Preheat oven to 350 degrees F.

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.

Yield: 12 sandwiches

Kentucky Hot Brown Sandwiches

2008-08-20T20:26:00.000-07:00

12 slices turkey breast

12 slices bread

12 slices bacon

12 to 36 mushroom caps

1 cup grated Parmesan cheese

1 can cream of chicken soup

1/3 cup light cream

1 teaspoon lemon juice

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. 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. Serves 12.

Hot Bandanas

2008-08-15T21:05:00.001-07:00

1 (7 ounce) jar pitted Kalamata olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 pound ripe beefsteak tomatoes, chopped
1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
1 cup grated Parmesan cheese
2 cloves pressed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1/4 cup wine vinegar
1/3 cup olive oil 10 hard rolls
3 tablespoons soft butter
3 fresh basil leaves

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.

Horseshoe Sandwich

2008-08-05T20:55:00.000-07:00

Frozen French fries
2 egg yolks
1/2 cup beer
2 tablespoons butter
3 cups grated sharp Cheddar or Colby cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt Dash of cayenne pepper
2 slices bread
Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.)
Dash of paprika

Prepare frozen French fries according to package directions.

Meanwhile, prepare cheese sauce by first beating egg yolks and beer together.

Melt butter and cheese together over boiling water, stirring in one direction only with wooden spoon.

Add Worcestershire sauce, dry mustard, salt and cayenne pepper.

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.

Meanwhile, toast bread.

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.

Makes 1 serving.

Tip Constant stirring and top-quality cheese will yield a smooth mixture

Harley Hog Sandwich

2008-07-30T21:22:00.000-07:00

1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls
Rub
1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off
any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let
cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper

Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add
remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and
let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on
roll.
Serve with French fries and cole slaw, if desired.

Hanky Panky

2008-07-28T21:21:00.000-07:00

1 1/2 pounds lean ground beef
1 (12 ounce) package sausage
1 teaspoon Worcestershire sauce
8 ounces Velveeta cheese

Place ground beef and sausage in a large skillet. Cook over medium high heat until evenly brown.
Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt.
Serve warm on slices of bread.

Hoisin Garlic Burgers

2008-07-28T20:53:00.000-07:00

1 pound lean burger
1/4 cup bread crumbs
1/4 cup chopped green onion
3 tablespoons chopped coriander
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil

In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg; mix well.

Makes 5 burgers.

In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.

Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes. Turn patties once, and brush with remaining sauce.

Grinder

2008-07-25T21:20:00.000-07:00

French loaf, split
3 slices salami
3 slices mortadella
3 slices provolone cheese
3 slices Swiss cheese
10 rings pickled banana peppers or pepperoncini
Olive oil

Preheat oven to 350 degrees F.

Open up loaf and layer all ingredients inside. Drizzle with olive oil, then bake until warm and
crispy.

Grilled Vegetable Heros

2008-07-23T21:19:00.000-07:00

2 large zucchini, sliced lengthwise
2 tablespoons chopped fresh basil, plus
1 large red bell pepper, quartered lengthwise and seeded
8 large basil leaves
2 Italian sandwich rolls with, split lengthwise (horizontally)
1 large firm tomato, cut into 4 slices
Salt, to taste
Freshly-ground black pepper, to taste
6 tablespoons bottled Italian salad dressing
4 thin slices Provolone cheese

Prepare grill (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking
sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll
with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and
sprinkle with salt and pepper.

Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill
vegetables until tender and lightly charred, turning and brushing occasionally with any dressing
mixture left on baking sheet, about 10 minutes.

Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves
and top of roll.

Yields: 2 servings

Grilled Salmon Burgers

2008-07-20T21:18:00.000-07:00

1 (15 1/2) ounce) can salmon
1/4 cup uncooked oatmeal
1/2 cup corn flake crumbs
2 tablespoons mayonnaise
1/3 cup chopped onions
2 tablespoons lemon juice
1 egg
2 teaspoons horseradish

Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the
barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side.
Serve on buns. These are delicious!

Grilled Reuben Chicken Melts

2008-07-18T21:15:00.000-07:00

Yields 4.
4 skinless boneless chicken breast halves
2 cups shredded red cabbage
1 1/2 cups (6 ounces) Swiss cheese, shredded
1 large onion, cut into 1/2-inch slices
1 1/4 cups Thousand Island salad dressing, divided
4 French rolls, split

Brush chicken and onion with 1/2 cup salad dressing; set aside.
Combine 1/4 cup salad dressing and cabbage; mix well; set aside.
Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle
chicken evenly with Swiss cheese during the last minute of grilling.
Grill onion 4 to 5 minutes on each side, or until browned and tender.
Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place
chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.

Grilled Rachel

2008-07-15T21:11:00.000-07:00

12 large slices dark rye bread
Mayonnaise or salad dressing
2 pounds cooked turkey breast, thinly sliced
1 (16 ounce) can sauerkraut, well drained
12 slices Swiss cheese
Butter or margarine, softened

For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut
and 2 slices cheese.
Assemble sandwiches by spreading one side of each bread slice with mayonnaise. On six bread
slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side
down. Spread top bread slice evenly with softened butter; place buttered side down in skillet.
Butter other bread slice. Cover; grill slowly on each side.
Makes 6 sandwiches.

Hawaiian Chicken Spread

2008-07-13T23:13:00.000-07:00

1 (12 ounce) can white chicken, drained
2/3 cup sour cream (regular or fat-free)
1/2 cup chopped pineapple, canned or fresh
1/2 cup chopped celery
1/4 cup currants or chopped raisins
1/2 teaspoon curry powder (optional)

Mix all ingredients together.

Hamburger Salad Sandwiches

2008-07-10T23:13:00.000-07:00

1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper

Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir
well. Use for regular bread sandwiches or as a pita filling.

Guacamole Burger

2008-07-08T23:12:00.000-07:00

Serves 12.
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 tablespoon pepper
1 1/2 pounds lean ground beef
4 onions, sliced
4 tomatoes
3 California avocados, seeded, peeled and mashed
Lettuce leaves as needed
12 sesame burger buns

Combine Worcestershire, salt, pepper, and ground beef. Shape into 12 patties. Refrigerate at
least 30 minutes.
Broil, grill, or pan fry to desired doneness. Serve on bun with lettuce, sliced tomatoes, and onion.
Place approximately 2 ounces of California mashed avocado on top and serve.

Grilled Quesadillas

2008-07-05T23:11:00.000-07:00

4 tortillas
1 cup Monterey jack cheese, shredded
1 cup stemmed, coarsely chopped watercress or arugula
1 tablespoon thinly sliced red onion
1 tablespoon tomato, finely chopped
1 tablespoon garlic (optional)
1 serrano or jalapeño pepper, finely chopped
Salt and pepper to taste

Lightly oil the grill rack and place it about 4 inches above the coals.
Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts (about 1 minute), checking to ensure that tortillas do not burn.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.

Grilled Peanut Butter and Bananas

2008-07-03T23:11:00.000-07:00

Peanut butter
4 English muffins, sliced in half
2 medium bananas
Butter or margarine, softened

Spread peanut butter over one side of 4 slices bread; slice bananas and arrange on top. Top with
remaining bread. Spread top slices with butter or margarine. Place sandwiches, margarine sides
down, in skillet. Spread top slices with margarine.
Cook uncovered over medium heat until bottoms are golden brown, about 4 minutes; turn. Cook
until bottoms are golden brown and peanut butter is melted, 2 to 3 minutes longer.

Grilled Hamburgers

2008-06-29T21:33:00.000-07:00

8 hamburger patties

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce
1/2 cup melted butter or margarine
Juice of 2 lemons

Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours before grilling

Grilled Garlic Steak Sandwiches

2008-06-27T21:32:00.000-07:00

1 1/2 cups butter or margarine

30 cloves garlic, minced (about 2/3 cup)
5 large red bell peppers

5 large green bell peppers

3 large (about 1 1/2 pounds total) onions
3 flank steaks, each 1 1/4 to 1 1/2 pounds

Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions.

Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until
vegetables are browned and onions taste sweet, about 30 minutes; keep warm.

Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for
rare.

Transfer steaks to cutting board and tent with foil to keep warm. Toast rolls on grill.

Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic mixture.

Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and
spreadable herbed cheese (such as Rondele or Boursin).

Grilled Ham and Brie Sandwiches

2008-06-25T21:33:00.000-07:00

12 slices pumpernickel bread

Creole mustard

1 pound thinly sliced smoked ham (Virginia ham from the deli is good) 1 pound thinly sliced Brie cheese

1/2 cup butter, room temperature (or use the stuff in the plastic tub)

Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill sandwiches. When brown to your likin', turn them over and grill again. Eat.

Grilled Eggplant Burgers

2008-06-23T21:31:00.000-07:00

6 slices peeled eggplant, 1/2 inch thick
2 tablespoons olive oil

4 ounces goat cheese

1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts

12 thin slices good quality bread, toasted

Grill, broil or saut้ the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with remaining slices of bread and serve.

Grilled Chicken Sandwich with Roasted Red Onion and Garlic

2008-06-21T21:30:00.000-07:00

Serving size: 6

Garlic Mayonnaise

3 slices red onion (1/2-inch slices), roasted
1 head garlic, roasted

2 tablespoons olive oil

Sandwich

1 loaf focaccia bread, sliced
1/2 cup olive oil, for marinade

2 boneless chicken breast halves, grilled and sliced 5 portobello mushrooms, grilled and sliced
1 1/2 tablespoons olive oil, for saut้ing
2 tablespoons garlic, finely minced
6 cups fresh spinach, cleaned
1/4 pound gruyere cheese, thinly-sliced

Garlic Mayonnaise: Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at 375 degrees F for 40 minutes. Add to basic mayonnaise and blend until smooth.

Sandwich: Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat, and then slice.

In hot saut้ pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the spinach, toss and stir. Cook just till wilted.

lice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both pieces under your broiler so that the cut side is toasted.

Layer ingredients like spokes on a wheel. This spreads them out evenly so there's filling in every bite. Start with chicken, then spinach, then mushrooms, and finally cheese.

After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the mayonnaise and replace top.

Serve by cutting into 6 pie-shape wedges.

Green Chili Burger

2008-06-19T21:30:00.000-07:00

A burger that will make you say ol้!
Prep: 10 minutes Cook: 5 minutes
Servings: Serves 4

4 fully cooked burger patties
1/2 small sweet onion
1 tablespoon butter

1 (4 ounce) can whole green chilies, drained
4 slices Monterey jack or pepper jack cheese
4 Kaiser rolls or hamburger buns

Salsa picante

Heat burgers in microwave according to package directions. Cut onion into 1/4-inch thick slices.

Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until soft and golden.

Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return to microwave briefly to melt cheese.

Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns and top with grilled onions

Greek Salad Heroes

2008-06-17T21:29:00.000-07:00

3/4 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced cucumber
2 tablespoons ripe olives

2 tablespoons crumbled feta cheese
1 tablespoon white balsamic vinegar
1/8 teaspoon dried oregano

2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced

2 (2 1/2 ounce) submarine rolls
2 lettuce leaves

6 slices baked cooked ham

6 slices honey roasted smoked turkey

Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing occasionally.

Cut a thin slice off top of each roll and set aside.

Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve bread wedges for another use.

Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over lettuce.

Spoon vegetable mixture evenly over meat and cover with roll tops.

Greek Quesadilla

2008-06-15T21:29:00.000-07:00

1 flour tortilla

2 tablespoons feta cheese

1/4 cup shredded mozzarella cheese

Pinch of finely diced herbs (oregano, basil and rosemary) 3 tablespoons diced Kalamata olives

1/8 cup finely diced onion

Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or bake at 350 degrees F for 5 minutes. Slice in thirds and serve.

Grands Tuna Melts

2008-06-13T21:28:00.000-07:00

2 (6 ounce) cans water-packed tuna, well drained 1/3 cup chopped onion

1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper

1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits 4 ounces (1 cup) shredded Cheddar cheese

Sour cream, if desired

Chopped tomato, if desired
Shredded lettuce, if desired

Preheat oven to 350 degrees F. Grease cookie sheet.

In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.

Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.

Bake for 15 to 20 minutes or until golden brown.

Cut each sandwich in half. Top each with sour cream, tomato and lettuce.

Garlic Bread with Philly Steak

2008-06-10T21:26:00.000-07:00

1 loaf French bread

1 1/2 pounds thin strips round steak
1 large bell pepper

1 1/2 pounds mushrooms
1 large red onion

4 cloves garlic, minced
1 teaspoon sage

Salt and pepper to taste

Garlic Bread

1/2 pound butter
1/8 cup olive oil
Garlic powder
Paprika

Pepper

Grated cheese to taste

Sprinkle of Italian seasoning

Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices. Slice onion thinly and mince garlic finely.

Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat and saut้ for about 10 to 15 minutes until a nice, beefy sauce is made in the pan.

Serve on garlic French bread.

Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients, sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes.

Serve with "Philly" steak or a side dish.

Glop

2008-06-08T21:28:00.000-07:00

This is an old old old family recipe. Even today, at the right time, I love it... .. My mother called it GLOP. We never bothered to change the name; it wasn't necessary.

1 pound Tillamook cheese

1 small can tomato sauce
A pinch of garlic salt
Dash of oregano
Dash of marjoram

Sliced pepperoni, cut into thin strips and/or
cut-up mushrooms (optional)

Grate cheese into a bowl. Add all other ingredients and stir thoroughly.

Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional ingredients are heated through.

Giant Meatball Sandwich

2008-06-06T21:27:00.000-07:00

1 pound ground beef

1/2 pound ground pork sausage

2 cups commercial spaghetti sauce
with peppers and mushrooms
1 clove garlic, minced

1 (16 ounce) loaf unsliced Italian bread

1 (6 ounce) package sliced provolone cheese

Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper
towels. Discard drippings.

Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.

Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of meatballs, overlapping as needed. Place top half of bread over cheese.

Serve immediately.

Garden Fresh Calzones

2008-06-04T21:26:00.000-07:00

Vegetable oil cooking spray
3/4 cup mushrooms, sliced

3/4 cup zucchini, halved lengthwise, thinly sliced 1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning

1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each calzone. Bake 12 to 15 minutes or until golden brown.

Fried Peanut Butter and Jelly Sandwiches

2008-06-02T21:25:00.000-07:00

2 eggs, slightly beaten

1/2 teaspoon salt
1/2 cup milk

12 slices bread

1/2 cup smooth peanut butter
1/4 cup shortening

Jelly

Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated, well-greased griddle until golden brown on both sides.

Serve hot with jelly.

Fried Green Tomato Sandwiches

2008-05-30T21:24:00.000-07:00

1 (8 ounce) package sliced bacon

1 large egg white

1/4 teaspoon salt
1/2 cup cornmeal

1/2 teaspoon coarsely ground black pepper

1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing

1/4 cup low-fat plain yogurt

2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves

8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4

teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper.

In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain.

In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

2008-05-28T21:24:00.001-07:00

Sauce

3/4 cup mayonnaise

3 tablespoons sweet pickle relish

1 1/2 tablespoons drained bottled capers, chopped fine 1 tablespoon Dijon-style mustard

1 tablespoon fresh lemon juice, or to taste
A pinch of cayenne

1 tablespoon bottled cocktail sauce, or to taste

All-purpose flour seasoned with salt and
pepper for dredging the fish

2 large eggs

1/2 teaspoon salt

1/4 teaspoon cayenne

Cornmeal for dredging the fish

4 (1/2 pound) catfish fillets, halved crosswise
Vegetable oil for deep-frying the fish
8 soft sandwich rolls, split

Soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin

16 slices lean bacon, cooked

Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce,
covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet.

In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in

batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.

Serves 8.

French Onion Sandwiches

2008-05-24T19:48:00.002-07:00

Yield: 4 servings

2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks

1 medium onion, sliced and separated into rings
1 cup beef broth

1 tablespoon cornstarch

2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper

4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved

In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove from skillet, reserving drippings.

Cook onion in drippings until tender.

Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more.

Place steaks on bread. Top with cheese and onion mixture.

French Dip Sandwiches

2008-05-24T19:48:00.001-07:00

1 long loaf French bread

1/2 pound cooked roast beef (from deli or leftovers) 1 package roast beef au jus gravy

4 tablespoons butter

1 teaspoon garlic powder

Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

French Dip Sandwich with au Jus

2008-05-24T19:47:00.002-07:00

1 (3 pound) beef chuck roast, trimmed
2 cups water

1/2 cup soy sauce

1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf

3 peppercorns (3 to 4)
8 French rolls, split

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on buttered and toasted rolls.

Servings: 8

French Dip Sandwich

2008-05-24T19:47:00.001-07:00

1 can Franco-American Au Jus Gravy

4 servings thinly sliced cooked roast beef
4 servings French bread or long
hard rolls, cut in half lengthwise

In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.

To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for dipping.

Fiesta Steak Sandwich

2008-05-24T19:46:00.002-07:00

1 strip steak

1 hoagie roll

Sliced avocado
Sliced tomato
Shredded lettuce

Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt.

Fiesta Mayo

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1 teaspoon fresh finely diced cilantro
1 teaspoon lime juice

Mix all ingredients together until creamy.

Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on
the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of
the roll.

Egg Salad

2008-05-24T19:46:00.001-07:00

This is the best recipe I have found for Egg Salad. The flavor is wonderful.

8 (10-minute) hard boiled eggs (11 minutes out of refrigerator) 1/2 cup red sweet onions, diced)

3 garlic cloves, minced finely

1 1/2 teaspoons kosher course salt

1 teaspoon fresh ground black pepper
1 cup mayonnaise

1/4 cup fresh basil (cut into strips)

After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients together.

Serve on bread or toast.

Egg Salad

2008-05-24T19:45:00.002-07:00

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves

Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.

Leftovers can be kept a couple of days.
Makes about 2 cups.

Easy Crescent Dogs

2008-05-24T19:45:00.001-07:00

8 Oscar Mayer Beef Franks or Wieners
4 Kraft Singles Process Cheese Food,
each cut into 4 strips

1 (8 ounce) can Pillsbury Crescent Rolls

Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food strips into each pocket.

Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on

ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown

Easy BBQ Beef Sandwiches

2008-05-24T19:44:00.000-07:00

1 (3- to 5-pound) chuck roast

1 can ginger ale

1 1/2 cups ketchup

Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger ale and ketchup will make a thick barbecue sauce.

Dixie Bar-B-Que Sandwiches

2008-05-24T19:43:00.000-07:00

1 medium onion, chopped

2 tablespoons butter or margarine
1 tablespoon vinegar

3 tablespoons brown sugar
1 cup ketchup

3 tablespoons Worcestershire sauce
1 tablespoon dry mustard

1 cup water

1/2 cup celery, chopped
Salt and pepper to taste

1 to 1 1/2 pounds cooked, shredded pork
4-6 sandwich buns

Combine all ingredients except pork in a saucepan. Cook slowly until flavors are blended and butter is melted, about 15 minutes. Stir in pork. Serve on buns.

Makes 4-6.

Dill-icious Turkey Sandwich

2008-05-23T08:38:00.002-07:00

1 1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled capers, drained

2 sprigs chopped fresh dill or 1/2 teaspoon dried dill 1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread

2 slices fat free smoked turkey breast
3 thin slices cucumber

1 thin slice red onion

Combine mayonnaise, capers, dill and pepper, mixing well. Spread mixture evenly over bread. Layer with turkey, cucumber and red onion.

Makes 1 sandwich.

Deviled Hamburgers

2008-05-23T08:38:00.001-07:00

1 pound ground chuck

1 teaspoon salt

1/4 teaspoon pepper
3 tablespoons catsup

1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard

1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced

Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.

Denver Mile-High Taco Burger

2008-05-23T08:37:00.003-07:00

1 pound lean ground beef

1 (1 ounce) envelope taco seasoning mix

Sliced Monterey jack cheese with hot peppers (pepper jack) 4 sandwich buns

Shredded lettuce

Sliced tomato

Mustard, to taste

Catsup, to taste

Mayonnaise, to taste
Tortilla chips

Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired

doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns with lettuce, tomato, condiments and chips

Davy Crocketts

2008-05-23T08:37:00.001-07:00

Yields 4.

2 cans crescent rolls
1 pound ground beef
1 large onion, chopped
2 cans whole green chiles

1 to 2 cups shredded Mexican or Cheddar cheese 1/2 cup sour cream or to taste

2 or 3 stalks scallions, chopped
Sliced black olives

Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground beef until no longer pink.

Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.

Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each
rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally
over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup
cheese.

Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy Crockett. You don't need to stretch the dough down to cover the edges. The dough will bake down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the sour cream, chopped green onion, shredded cheese and sliced olives so that each person may top their own Davy Crockett.

Curried Shrimp Toast

2008-05-23T08:36:00.001-07:00

12 slices firm white sandwich bread
1/2 cup soft butter

1 teaspoon curry powder

1/2 pound sharp Cheddar cheese, coarsely grated 12 to 16 ounces cooked shrimp

Remove crusts and toast bread on one side only.

Blend butter and curry and spread on untoasted side of bread.

Cut each into 4 squares and place on cookie sheet. Place one shrimp on each square. Lightly sprinkle and press in the cheese.

Toast carefully at 375 degrees F until cheese is melted (about 10 minutes). Serve hot

Cucumber Sandwiches

2008-05-23T08:34:00.002-07:00

8 ounces cream cheese, softened

3 large cucumbers, shredded and drained

1 package Good Seasons Blue Cheese Dressing mix 1 tablespoon mayonnaise (not Miracle Whip)

Mix cheese, dry dressing mix and mayonnaise. Fold in cucumbers. Refrigerator sandwiches and leftover sandwich spread

Crock Pot Barbecue Beef

2008-05-23T08:34:00.001-07:00

1 (2 1/2 pound) chuck roast
1 cup water

1 bottle barbecue sauce

1/3 cup Worcestershire sauce
1 teaspoon mustard

1 onion, chopped
Salt and pepper

Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours. Chop meat and stir all well. Serve.

Crescent Monte Cristo Loaf

2008-05-23T08:33:00.000-07:00

2 (8 ounce) cans refrigerated crescent dinner rolls 2 tablespoons butter or margarine, melted
2 tablespoons honey

6 ounces thinly sliced smoked turkey

6 ounces thinly sliced Muenster cheese
6 ounces thinly sliced cooked ham
1/3 to 1/2 cup red raspberry preserves

Topping

2 tablespoons honey

1 tablespoon sesame seeds

Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal.

In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes.

Grease a 15 x 10 x 1 inch baking pan. Carefully place one crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden
brown. Let stand 5 minutes.

Cut into 6 to 8 slices.

Crescent Cordon Bleu

2008-05-22T07:24:00.001-07:00

1 1/2 cups chopped, cooked chicken
1 1/2 cups chopped, cooked ham

1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced 4 ounces Swiss cheese, shredded

2 (8-ounce) cans crescent dinner rolls
1 egg, beaten

Sesame seeds

Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray. In a bowl, combine chicken, ham, mushrooms and Swiss cheese.

Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center; twist
slightly. Seal edges. Place on cookie sheet. Brush with beaten egg; sprinkle with sesame seeds.

Bake for 18 to 24 minutes until golden brown.

Makes 8 servings.

Creole Jack Rabbit

2008-05-22T07:23:00.002-07:00

4 slices bacon, finely chopped
1/2 cup onion, minced

1/2 cup green bell pepper, minced
1/4 cup flour

1 cup milk

2 cups canned tomatoes, drained, chopped
1 cup Monterey jack cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

English muffins or toast triangles

Cook bacon until crisp. Add onion and green pepper and saut้ until tender. Blend in flour. Stir in milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until cheese melts. Serve over toast or muffins.

Serves 6.

Creole Bean Burger

2008-05-22T07:23:00.001-07:00

1 (15 ounce) can red kidney beans,
drained, rinsed and mashed
1 onion, chopped

1 egg

1 tablespoon catsup
1 teaspoon mustard

2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

3 tablespoons flavored bread crumbs
1 tablespoon oil

4 hamburger buns
Lettuce

Thousand Island dressing

Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs. Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.

Serve on buns with lettuce and Thousand Island dressing.

Creamy Tuna on Bagels

2008-05-22T07:22:00.001-07:00

8 ounces cream cheese, softened

1 (6 1/2 ounce) can tuna, drained, flaked
2 tablespoons scallion slices

1/2 teaspoon dill weed

Dash of salt and pepper

3 bagels, sliced and toasted

Combine all ingredients except bagels; mix lightly. Spread bagel halves with cream cheese mixture. Broil for 5 to 7 minutes or until thoroughly heated.

Creamed Shrimp on Toast

2008-05-22T07:21:00.002-07:00

2 tablespoons flour

2 tablespoons butter
1 cup milk

Dash of white pepper
Dash of salt

1 cup drained, canned shrimp or
fresh, cooked shrimp

Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white pepper and salt. Then add shrimp and heat just until shrimp are heated.

Serve over toast.

Creamed Dried (Chipped) Beef Over Toast

2008-05-22T07:21:00.001-07:00

2 tablespoons flour
1 cup milk

1/2 teaspoon Worcestershire sauce
Dash of pepper

Blend until thick and creamy.
Serve over buttered toast.

Creamed Chicken on Toast

2008-05-22T07:20:00.002-07:00

1 package grilled chicken breast strips (Louis Rich)

1 (10 3/4 ounce) can condensed cream of mushroom soup 1 1/2 cups broccoli florets, cooked drained

1/2 cup milk

1/2 cup shredded Swiss cheese

1 teaspoon Worcestershire sauce

8 slices bread, toasted cut diagonally in half

Saut้ chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,

broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture is thoroughly heated and cheese is melted, stirring occasionally.

Serve over toasted bread slices.

Crabmeat Calzones

2008-05-22T07:20:00.001-07:00

1 package hot roll mix
1 1/4 cups hot water

2 tablespoons vegetable oil
1 cup ricotta cheese

1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat

4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped

1 tablespoon fresh parsley or 1 teaspoon dried, chopped

In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out
dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no
longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and
towel.

Meanwhile, combine remaining ingredients in medium bowl, mixing well.

Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).

Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling

Crab Tomato Sandwiches

2008-05-22T07:19:00.004-07:00

3 ounces cream cheese, softened
1/2 cup shredded crabmeat
1 teaspoon lemon juice
1 egg, lightly beaten

3 tablespoons mayonnaise

2 tablespoons minced parsley

2 tablespoons grated Parmesan cheese
Dash of cayenne pepper

6 slices sandwich bread, crusts removed
2 large tomatoes, ripe but firm

Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and broil about 5 inches from heat until puffed and browned

Crab Newburg

2008-05-22T07:19:00.003-07:00

1 cup (2 sticks) butter

3 tablespoons flour

1/8 teaspoon red pepper
Dash of Tabascoฎ sauce
2 tablespoons onion juice
2 cups heavy cream

1/2 teaspoon seasoned salt
1/2 teaspoon Accentฎ

In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly. The mixture should be thick.

Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). Heat thoroughly.

When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over buttered toast or in patty shells.

Crab Melt Sandwiches

2008-05-22T07:19:00.001-07:00

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise

2 teaspoons coarse-grained mustard

4 (1-inch thick) slices Italian bread, with crust removed 4 teaspoons freshly grated Parmesan

Unsalted butter, softened, if desired

Preheat broiler.

Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat.

Season crab mixture with salt and pepper and chill, covered, for 30 minutes.

Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet.

Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4.

Crab Melt Sandwiches

2008-05-21T08:40:00.004-07:00

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise

2 teaspoons coarse-grained mustard

4 (1-inch thick) slices Italian bread, with crust removed 4 teaspoons freshly grated Parmesan

Unsalted butter, softened, if desired

Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.

In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes.

Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.

Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased

baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4.

Crab Burgers

2008-05-21T08:40:00.003-07:00

1 cup fresh or canned crab meat
1/2 cup diced celery

2 tablespoons chopped onion

1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise

Mix all ingredients. Spread on toasted English muffins and broil a few seconds. Serve hot.

Crab Benedict

2008-05-21T08:40:00.001-07:00

1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery

2 tablespoons mayonnaise or salad dressing 1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix 4 English muffins, split and toasted

Combine first 5 ingredients; saut้ mixture in melted butter until thoroughly heated. Prepare Hollandaise sauce according to package directions (or make your own!).

Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce. Makes 4 servings

Cowboy Joes

2008-05-21T08:39:00.001-07:00

1 pound lean ground beef

1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup

1 tablespoon granulated sugar

1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar

1/2 green bell pepper, chopped

In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.

Serve on buns.

Corned Beef Sandwich Spread

2008-05-21T08:38:00.002-07:00

4 tablespoons sharp cheese, grated
2 tablespoons mayonnaise

1/4 pound cooked corned beef, chopped 6 tablespoons minced sweet pickle
2 teaspoons finely minced onion
1 teaspoon prepared mustard
1/4 teaspoon salt

1/8 teaspoon pepper

Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all ingredients are well blended. Store in refrigerator.

Makes 12 sandwiches.

Corn Dogs

2008-05-21T08:38:00.001-07:00

1 cup flour

2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt

2/3 cup cornmeal

2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk

1 pound hot dogs

Vegetable oil (for deep frying)
Catsup

Prepared mustard

Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse
meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle
sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F until brown.

Drain on paper towels and serve with catsup and mustard

Coney Island Hot Dogs

2008-05-21T08:37:00.002-07:00

1 pound ground beef

4 tablespoons shortening 1 large onion, chopped 2 cups thick tomato pur้e 1 teaspoon cumin powder 1 teaspoon chili powder 1 clove garlic, minced

1 teaspoon salt

16 to 20 hot dogs

Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes.

Serve hot with hot dogs and buns.

12 kettle-cooked hot dogs

2008-05-21T08:37:00.001-07:00

12 heated buns

Mustard

Chopped onion

Coney Sauce

1/2 pound ground beef
1/4 cup water

1/4 cup chopped onion
1/2 teaspoon MSG
1 garlic cloves, minced
8 ounces tomato sauce
1/2 teaspoon chili powder 1/2 teaspoon salt

Saut้ the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes.

Colorful Pepper and Mango Quesadillas

2008-05-21T08:36:00.000-07:00

2 teaspoons vegetable oil

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 red onion, chopped

1 teaspoon chili powder

1 teaspoon oregano leaves

1 ripe but not too soft mango, peeled, seeded and chopped 1 tablespoon chopped cilantro

Juice of 1 lime

1 serrano or jalapeno chile, minced, or some crushed red
pepper flakes to taste, optional

Flour tortillas (great to use two or three different colors/flavors)

Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and

oregano. Saut้ 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool.

Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings.

For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate,
covered well in your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or saut้ them in a nonstick pan sprayed with no-stick cooking spray. Cook 2 minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs.

Serve with salsa and sour cream.

Coconut Hot Dogs

2008-05-21T08:35:00.000-07:00

Oil (for frying)

1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt

1/16 teaspoon white pepper
1 1/2 teaspoons oil

1/2 to 2/3 cup beer (at room temperature)
6 hot dogs

1 cup coconut, slightly chopped
3 tablespoons flour

Heat oil to 350 degrees F.

Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer so batter is not too thin. Coat hot dogs with batter, lifting out of batter with a fork. Sprinkle with coconut. Roll lightly in flour. Fry hot dogs one at a time in oil until golden. Heat in 275 degree F oven for 8 to 10 minutes until center of hot dogs are heated.

Chorizo/Beef Picadillo (Chorizo/Beef Filling)

2008-05-20T09:33:00.001-07:00

2 1/2 tablespoons olive oil

2/3 cup green chiles, minced 2/3 cup onions, minced
2/3 cup potatoes, minced 3 cloves garlic, minced
Heaping 1/4 teaspoon salt

Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo

1 1/4 pounds very lean ground beef

Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
Saut้ the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10
minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from
sticking.

Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes.

Makes about 4 cups.

Chili Burritos

2008-05-20T09:32:00.001-07:00

1 1/2 cups chili
4 flour tortillas

1 cup mild Cheddar cheese, grated

Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm.

Serves 4

Chile Rellenos Sandwiches

2008-05-20T09:31:00.001-07:00

1 (4 ounce) can chopped green chiles, drained
6 slices bread

3 slices Monterey jack cheese
2 eggs

1 cup milk

2 to 4 tablespoons butter or margarine
Salsa (optional)

Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches.

Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides and cheese is melted, adding additional butter if necessary.

Serve with salsa if desired.

Yields 3 servings.

Chicken Taco Pita Pockets

2008-05-20T09:29:00.000-07:00

1 small avocado, thinly sliced
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

2 cups finely cut-up cooked chicken

1 (4 ounce) can chopped green chiles, drained
1 small onion, sliced and separated into rings
1 tablespoon vegetable oil

1/2 teaspoon salt

8 pita breads (about 3 1/2 inches in diameter)

2 cups shredded Monterey jack cheese (8 ounces) 1 cup shredded lettuce

1/2 cup sour cream
1/2 cup taco sauce

Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt.

Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.

Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado.

Serve with sour cream and taco sauce.

Makes 8 sandwiches.

Chicken Salad Sandwich with Lemon-Herb Dressing

2008-05-20T09:28:00.000-07:00

Makes 16 sandwiches.

1/4 cup mayonnaise
1/4 cup plain yogurt

1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon salt, or to taste

2 cooked whole boneless, skinless chicken
breasts, cut into 1/4-inch dice

4 lettuce leaves, optional
8 slices multigrain bread

Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken salad among four slices. Top with remaining bread; cut each sandwich into four pieces.

Chicken Pizza Burgers

2008-05-20T09:27:00.003-07:00

Yield: 4 burgers

16 ounces ground chicken, fresh or thawed
2 cups pizza sauce, divided

1/2 teaspoon dried basil
4 slices provolone cheese
4 hot dog buns

Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top each with a cheese slice during the last few minutes of cooking.

Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and top with patty

Chicken Cordon Bleu Sandwiches

2008-05-20T09:27:00.001-07:00

1 (10 ounce) package chicken patties
4 slices ham

4 slices Swiss cheese
4 buns

Mustard
Lettuce
Tomato

Prepare chicken according to package instructions. Top each chicken patty with a slice of ham and cheese. Return to oven for 2 minutes or until cheese is melted.

Spread buns with mustard. Assemble each sandwich with a patty, lettuce and tomato.

Chicago-Style Italian Beef Sandwiches

2008-05-20T09:26:00.000-07:00

1 (5 to 7 pound) rump roast

2 cups boiling water

2 beef flavor bouillon cubes
1 teaspoon dried marjoram
1 teaspoon thyme

1 teaspoon oregano

1 teaspoon hot pepper sauce, more or less,
depending upon taste

Salt and pepper to taste

2 tablespoons Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 cup chopped green bell pepper

2 or more loaves Italian or Vienna bread, French

or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces

Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.

To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.

Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.

The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.

Makes 8 to 10 sandwiches.

Chicago Hot Dogs

2008-05-20T09:25:00.004-07:00

All-beef hot dogs

Green sweet bell pepper, diced
Yellow onions, diced

Mustard

Sweet pickle relish
Dill pickle chips

Cucumbers, sliced thin

Iceberg lettuce, shredded
Tomatoes, diced

Hot peppers (pepperoncini)
Celery salt

Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST! Serve on poppy seed buns, if they are available.

Chicken Crescents

2008-05-20T09:25:00.003-07:00

3 ounces cream cheese
1 to 2 large cans chicken
1/2 teaspoon salt

1/8 teaspoon pepper
2 tablespoons milk

1 tablespoon chopped onion
2 tablespoons butter, softened
1/2 cup crushed croutons
2 tablespoons melted butter

Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent package, and create four rectangles with the crescents, don't tear them into triangles. Place 1/4 of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F.

Chicken Cordon Bleu Calzones

2008-05-20T09:25:00.001-07:00

4 boneless, skinless chicken breasts (1 pound)
1 cup sliced, fresh mushrooms

1/2 medium onion, chopped
3 tablespoons cornstarch
1 1/4 cups milk

1 tablespoon fresh basil or 1 teaspoon dried basil 1 teaspoon salt

1/4 teaspoon pepper

1 (17 1/2 ounce) package frozen puff pastry, thawed 8 thin slices deli ham

4 slices Provolone cheese

Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for 30 minutes or until juices run clear.

Meanwhile in skillet, saute mushrooms and onion in butter until tender.

Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken.

Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup

mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden.

Serves 4.

Cherry Chicken Salad Sandwich

2008-05-20T09:24:00.001-07:00

2 cups cubed cooked chicken

1/2 cup dried tart cherries 3 green onions, sliced 1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice

Freshly ground black pepper, to taste
Lettuce leaves

Chopped fresh parsley
2 to 4 croissants

Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine

mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.

Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired. Makes 2 to 4 servings, depending on size of croissants.

Cheesesteak Pockets

2008-05-20T09:23:00.000-07:00

1 tablespoon vegetable oil
1 medium onion, sliced

1 (14 ounce) package frozen beef or chicken sandwich steaks,
separated into 8 portions

1 can Campbell's Cheddar Cheese Soup

1 (4 1/2 ounce) jar sliced mushrooms, drained

4 (6-inch) pita breads, cut in half, forming two pockets

Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.