Monday, December 17, 2007

Mile High Shredded Beef

3 pounds chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth OR bouillion
1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
potato rolls or buns
Brown beef in hot oil on both sides, adding onion and celery at the
last minute. Combine beef, vegetables and broth in a Dutch oven or
crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred
beef, separating into strands. Drain vegetables. Combine with beef.
Reserve broth; skim off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown
sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic
powder, and worcestershire sauce. Simmer until heated thoroughly.
Remove bay leaf.

Lisas' Hot Italian Meatball Sandwiches

1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk
1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozarella cheese
6 submarine sandwich rolls
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well
and form into 1 1/2 inch meatballs. Cube the mozarella into 1/2" cubes.Press
1 cube into each meatball, cover well with the meat. Place on ungreased cookie
sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add
meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon
on sauce and lay a slice of mozarella cut in half so it covers the length of
the roll on the top of the sandwich. Place under the broiler for 2-3 minutes
or till bubbly.


9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami -- sliced
1 1/2 ounces provolone cheese -- sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing
Slice open sub roll lengthwise. Layer roll with meat and cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

International Turkey Sandwich

1 cup finely shredded lettuce
1 cup finely diced tomato
3 finely chopped scallions
1/2 cup finely chopped green pepper
2 tablespoons Italian dressing
2 halved English muffins
8 ounces sliced -- cooked turkey
4 ounces sliced Monterey Jack cheese
Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on
Italian dressing and toss well. Arrange 2 ounces turkey and 1 ounce cheese on
each muffin half. For a warm sandwich broil 2-3 minutes before spooning 1/4 of
the salad on each open face sandwich.


1 can (20-oz) Dole pineapple slices
5 Kaiser rolls, cut in half
4 teaspoons Dijon mustard, spread over bottom of roll halves
1 lettuce leaf
2 slices Swiss cheese
4 ounces deli-sliced smoked ham
2 pineapple slices
Drain pineapple slices, slice rolls in half. Spread Dijon mustard over
bottom of rolls. Layer on each bottom; lettuce, cheese, ham and

High Roller Sandwiches

1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin
Use the back of a spatula and cover each tortilla with a thin layer of cream
cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then
roll up tortilla with cream cheese side rolled up last so it will seal as if using
glue. Cut in 1 inch pieces and serve. Serve 8-10


2 t Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 T Milk
1 T Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 T Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of
rolls with equal amounts of the cream cheese mixture. Place equal
amounts of lettuce, beef and green onion on each bottom roll half.
Cover with tops.


1 lb Salmon -- 1 can
1 t Onion -- grated
10 oz Cheddar -- med,
1 t Lemon juice
1/4 c Mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the
mixture on thick slices of French bread and top with a slice of cheddar
cheese. Add a top slice of bread and butter both sides of the sandwich
generously. Grill until brown, then turn and brown the other side, and the
cheese is melted. Serve hot.

Grilled Portabello Mushroom Sandwich

2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic --minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper --freshly ground
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme -- chopped
1 red bell pepper --roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.
On barbecue grill or under broiler, cook mushrooms 5 minutes on each side,
or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill
or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place
grilled mushrooms on two onion roll halves, cover with roasted bell pepper,
cheese and top half of rolls. Cut in half and serve hot.


8 slices pork loin -- 1 ounce each
8 slices ham, -- 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each
sandwich with the cheese, ham , pork, and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute
pan on top and continue to cook until cheese is melted about 3 to 4


4 sl White or wheat bread
Pureed chipotle chiles
Cheese 1 - shredded or thinly sliced
Ripe tomato -- sliced
Thinly sliced red onion
Cilantro leaves - coarsely chopped
Soft butter
SPREAD EACH PIECE OF BREAD with thin coating of pureed chilies,
or more if you like your sandwich really hot. Cover bottom slice with
layer of cheese, tomato and onion slices and as much cilantro as you
like. Top with second slice of bread and butter it. Place sandwich,
butter-side down, in cast-iron skillet. Spread top piece of bread with
butter as well and cook sandwich slowly. When golden brown on bottom,
turn it over and cook on the other side. Covering pan will help melt cheese
by the time bread is crisped and golden.

German Beefsteaks

1 ea Hard roll; large, dry
1/2 c Water
4 tb Vegetable oil
1 ea Onion; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat into 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep
Add sliced onions to pan drippings; cook until lightly browned. Arrange
beefsteaks on a platter and top with onion rings.

French Toast Cheddar Sandwiches

2 ea Eggs; Lg
1/3 c Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side down. Heat the butter in
the skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides. Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to prevent sticking. Or you can
place the sandwiches, after dipping, on a well greased baking sheet and
brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Fiesta Style Sloppy Joes

1 Pillsbury Grands! Refrigerated Flaky Biscuits
1 Pound ground beef
1 Small onion -- chopped
1 11 Ounces Ca Green Giant Mexicorn
1 Can condensed tomato soup
1/4 Cup water
1 1/4 Teaspoons chili powder
1/8 Teaspoon hot pepper sauce -- up to 1/4
Heat oven to 375 F. Bake biscuits as directed on can. Meanwhile, in large
skillet brown ground beef, bell pepper and onion; drain. Stir in remaining
ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or
until thoroughly heated. To serve, split warm biscuits; place 2 halves on
each plate. Spoon hot beef mixture over biscuit halves.

Double-Decker Cheese Melt

1 c shredded cheddar cheese
1/4 c butter or margarine -- softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika -- optional
In a food processor, blend cheese and butter. Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy. Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired. Cut each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden and bubbly.

Crunchy Turkey Sandwich Melts

2 Cups chopped cooked turkey
1/2 Cup KRAFT Natural Shredded Cheddar Cheese
1/3 Cup KRAFT Mayo Light Mayonnaise
2 Tablespoons finely chopped onion
2 Teaspoons KRAFT Pure Prepared Mustard
1/4 Teaspoon pepper
8 CLAUSSEN Sandwich Slices -- up to 12
4 sandwich or hamburger buns
MIX turkey, cheese, mayo, onion, mustard and pepper.
ARRANGE 2 to 3 pickle slices on bottom half of each bun. Top each with 1/2
cup turkey mixture and top halves of buns. Place sandwiches on cookie
sheet; cover tightly with foil.
BAKE at 350°F for 15 minutes.


4 ts Plain Low-fat yogurt
8 sl Rye Bread
8 oz Turkey --breast thinly sliced
-and of course cooked
1 1/3 c Sweet & Sour Red Cabbage
-drained (recipe to follow)
1 lb Red cabbage -- shredded
1/2 c Cider vinegar
1/2 c Water
2 tb Margarine
1/2 ts Salt
Sugar equivalent to a 2 tbs Sugar
SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water,
margarine, and salt in a deep cooking pot. Cover and cook about
15 minutes or until crisp-tender, lifting and turnig with a large kitchen
fork two or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud.

Circular Sandwich

1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1 olive oil
1 salt and freshly ground
1 pepper
1 ea 10 inch round load crusty
1 bread
1/2 c oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves
Roast whole peppers over a gas flame or under a broiler until they are
completely blackened. Place in a paper bag until cool enough to handle.
Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with
olive oil and sear on a grill or hot skillet until brown on both sides.
Season with salt and pepper. Cut bread in half horizontally with
a serrated knife, and hollow out the top and bottom halves. Brush
bottom half with 1/4 cup of the dressing. In the bottom half of the
bread, place the fillings in this order: ham, eggplant, one kind of
salami, peppers, mozzarella, remaining salami and basil. Brush
inside of top half with remaining dressing. Place top half onto
sandwich. Wrap sandwich tightly in waxed paper or plastic wrap.
Place a tray or baking sheet on top of the sandwich and weight it
with several cans for about 1 hour.

Chicken Sloppy Joes

1 tb vegetable oil
1 lb ground chicken
1 green bell pepper; chopped
1 md onion; chopped
30 oz canned sloppy joe sauce
3 c cooked rice
6 hamburger buns or- English muffins
Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 4 to 6 minutes or until no longer pink. Stir
in pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cook
over medium heat about 8 to 10 minutes; stirring occasionally. Stir
in rice; cook until thoroughly heated. Spoon over hamburger buns.

Chicago Italian Beef Sandwiches

2 lb beef roast, leftover,
Roasting pan drippings
2 tb fresh oregano, finely
OR 2 teaspoon dried
oregano, crushed
1 tb fresh sweet basil,
finely chopped
OR 1 teaspoon dried
basil, crushed
1 ts whole black peppercorns
1/2 ts red pepper, ground (1/2 to 1)
1 tb fresh parsley, minced
Salt, to taste
3 cl garlic, minced
1 fresh green pepper seeded
and sl into 1/4 inch strips
Thinly slice cooked, roast beef and place in a Dutch oven (or put
it back into the same pan in which the beef was roasted). Add
enough water to cover. Add remaining ingredients and bring to
simmer. After the beef has cooked for awhile, taste and adjust
seasonings. Cook about 1 hour. Serve beef only on Italian bread
with grilled green peppers and / or giardinera relish. As you
serve dip the sandwich in your gravy.

Sunday, December 16, 2007

Charlie's Wrap Sandwich

2 Tablespoons Extra Virgin Olive Oil
Sauteed Peppers
1 Bunch Arugula Lettuce Or Any Other Variety
1 Tablespoon Chopped Sun Dried Tomatoes
2 Tablespoons Goat Cheese
1 Tablespoon Sherry Vinegar
1/2 orange pepper
1/2 yellow red pepper
2 Large sweet red pepper
1 Tablespoon Extra Virgin Olive Oil
1. Heat 1 table spoon of extra virgin olive oil in a hot skillet. Add 2 large s
weet red pepper. 1/2 yellow red pepper, 1/2 orange pepper - seeded, cored, and
cut in strips - saut‚ until soft.
2. Remove from the heat and sprinkle with 1/2 table spoon of sherry vinegar.
3. Spread 2 table spoons of goat cheese on the f lour tortillas, or wraps. Scatter
1 table spoon of chopped sun dried tomatoes on the wrap. Divide the sauted
peppers on top of tortilla, making sure they are in the center of the tortilla.
4. Toss 1 bunch of arugula lettuce (or any other variety of lettuce that you
choose) with 2 table spoons of extra virgin olive oil and 1/2; table spoon of
sherry vinegar. Place tossed arugula in the center
of tortilla.
5. Fold about of inch of the tortilla from top and bottom over the filling. Turn the
wrap sideways and roll it up. Wrap in wax paper or tin foil.
6. Serve at room temperature.

Cajun Chicken Sandwiches

4 chicken breast halves without skin --boneless
powdered chipotle peppers -- to taste
2 tablespoons canola oil
4 hamburger buns
chipotle pepper puree
thick sliced tomatoes
dill pickles
onion slices
lettuce leaves
cheese slices --your choice
Season the chicken breast halves. Heat the oil in a skillet. When oil is
hot, place the chicken in the skillet & cook turning once or twice until
chicken is done. Place chicken on a plate lined with paper towels to
drain the oil.
Spread a little chipotle pepper puree on one half of each bun, on the
other half spread your choice of mustard or mayonnaise. Place a piece of
chicken & any of the other garnishes you desire in the bun

Beef and Pork Tenderloin Sandwiches

1 6-7 pound beef tenderloin, trimmed
2 2/3 pound pork tenderloins, trimmed
1/2 cup port wine
1/2 cup brandy
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried whole thyme
2 bay leaves
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Vegetable oil
Party rye bread
Mayonnaise -- optional
Commercial barbecue sauce --optional
prepared horseradish -- optional
*Marinate these beef and pork tenderloins together, but cook them separately.
Sandwiches can be prepared from either or both types of meat.
Place tenderloins in a large pan or dish; Pour marinade over top, and cover
tightly. Refrigerate overnight, turning meat several times; drain. Place
beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1
tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven
off; do not open door. Let roast remain in oven 45 minutes. (roast will be
medium rare). Place pork tenderloins, fat side up, on rack in a shallow
roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1
hour or until well done. Slice tenderloins, and place on serving platter.
Serve on party rye bread with endive; top with mayonnaise, barbecue sauce,
or horseradish, if desired.
Yield: about 24 servings.
Marinade: Combine all ingredients in a small mixing bowl, mixing well.


8 oz Pkg soft cream cheese
1/4 c Sour cream
2 tb Horseradish
12 sl Rye bread or
6 Sub buns
Roast beef slices
6 Red onion slices
Combine cream cheese, sour cream, and horseradish,
mixing until well blended. For each sandwich, spread
bread with the the cream cheese mixture, add the meat,
lettuce and onions. Add additional cream cheese spread
if desired.

Barbecued Pork Sandwiches

2 Boneless pork loin roasts --
2-1/2 to 3lb ea
1 c Water
2 ts Salt
2 c Ketchup
2 c Celery --dice
1/3 c Steak sauce
1/4 c Brown sugar -- pack
1/4 c Vinegar
2 ts Lemon juice
20 hamburger buns -- (20 to 25)
Place roasts in an 8-qt Dutch oven; add water and
salt. Cover and cook on medium-low heat for 2-1/2
hours or until meat is tender. Remove roasts and shred
with a fork; set aside. Skim fat from cooking liquid
and discard. Drain all but 1 cup cooking liquid. Add
meat, ketchup, celery, steak sauce, sugar, vinegar and
lemon juice. Cover and cook over medium-low heat for
1-1/2 hours. Serve on buns.

Symphony Sandwiches

1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
1/8 teaspoon garlic powder
1/2 California avocado -- optional
1 medium tomato
2 flavored 10-inch flour tortillas -- (wraps)
1/4 pound smoked deli turkey
4 slices provolone cheese
1/2 cup shredded carrots
1/2 cup alfalfa sprouts
In a small dish, stir together the mustard, mayonnaise and garlic powder.
If using the avocado, cut it in half and twist to remove the seed. Reserve
one half for another use. Cut the remaining half in half. Peel the skin
away from the flesh. Cut each piece into 4 slices and set aside. Slice
the unpeeled tomato and set aside.
Microwave the first tortilla for 30 seconds, uncovered, on high. Spread
half the mustard mixture over the entire tortilla surface. In the center
of the tortilla, leaving a 1/2-inch edge, place 2 slices of cheese and half
each of the turkey, avocado (if using), tomato, carrots and sprouts. Fold
in the sides and roll it up burrito-style.
Repeat the process to make the second sandwich.
Cut the sandwiches in half and wrap each half in foil. Serve at once or
refrigerate until ready to serve.


2 c Plain yogurt
1 Garlic clove
-- peeled and minced
1 ts Chopped fresh oregano or
1 ts Chopped fresh marjoram
1 tb Fresh lemon juice
1 ts Olive oil
Salt and pepper; to taste
*Use meat cut from the leg or shoulder.
The morning before a barbecue, make marinade by combining
oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
Remove about 1/4 cup to mix with the onions. Place lamb cubes in
bowl with remaining marinade; toss to coat well.
Place onions in small bowl and toss with reserved marinade. Cover
with plastic wrap and chill, up to several hours, turning several
Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth
and spooning in the yogurt. Tie up edges of cheesecloth with string
to form a pouch. Suspend over bowl (tying from refrigerator rack
above bowl), or place in a colander over bowl and let stand to drain
several hours. Moisture will drip from the yogurt, giving it a
thicker consistency. Mix drained yogurt with minced garlic, chopped
herbs, lemon juice, oil, salt and pepper. Cover and chill. Makes
about 1 cup.
Stack pita bread rounds into 2 piles and wrap each in foil, dull side
To barbecue, heat coals or gas barbecue. Remove meat from marinade,
reserving some marinade for basting. (Discard any large garlic
pieces.) Thread lamb onto greased skewers and grill over greased
grill about 4" from hot coals. Cook, turning and basting often,
about 10 minutes or until lamb is brown on the outside, still pink
inside. Warm pita rounds over barbecue.
Before serving, lift the onions from the marinade with a slotted
spoon and place in a serving bowl. Cut whole tomatoes into thin
wedges and place on plate. Place lettuce leaves on plate. Set out
yogurt sauce and lots of napkins to facilitate handling of gyros.
To serve, cut each warmed pita bread in half and separate to form 2
pockets. Each person will fill a warmed pita picket with some of the
grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce.

Greek Gyro

2 lb Lean, boneless lamb*
-- cut in 1" cubes
1/3 c Olive oil
1/2 c Fresh lemon juice
2 Garlic cloves
-- peeled, cut in quarters
1 ts Chopped fresh thyme
1 ts Chopped fresh oregano or
1 ts Chopped fresh marjoram
Fresh ground pepper to taste
2 Spanish onions; cut in
-thinly sliced rings
24 sm Romaine lettuce leaves
-- washed and dried
6 lg Pita bread rounds
3 md Ripe tomatoes

Everyones Favorite Pastrami Sandwich

6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil : Salt and pepper
2 sl rye bread or thick crusty : brown bread
Preheat a grill. Season onions with salt and pepper
and brush with oil. In a small saucepan combine beer
and mustard and bring to a boil. Add pastrami and
simmer for 3 minutes. Grill onions on both sides and
toast bread on a cooler part of the grill. When all
ingredients are heated, prepare sandwich.


1 Bell pepper, red
1 Bell pepper, green
1 1/2 ts Olive oil, divided
1 t Rosemary, fresh choped
1/4 ts Dried crushed
1 Garlic, clove, minced
1 tb Red wine or broth
12 oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2 c Mozzerela,low fat,grated
1/4 c Parmesan cheese
Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or
until skins are slightly charred and shriveled. Remove from oven, transfer
to plate, wrap with plastic wrap and let stand 10 minutes.
Remove peppers from plastic, peel off skin remove seeds and cut into
strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the
olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat
remaining oil in large nonstick skillet. Add lamb and sear on all sides.
Place lamb on rack in shallow roasting pan. Insert meat thermometer in
center part of lamb ond roast in preheated 375*F. oven to internal temp of
140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.
To construct sandwiches thinly slice lamb and arrange on four of the bread
halves, alternating with red and green pepper strips. Top with mozzarella
and Parmasan cheese. Pace under broiler until cheeses melt, bubble and turn
light brown. Add top halves of bread and serve


3 lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti
- Cold and gooey
1 lb Bacon (cooked)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives
DIRECTIONS: Arrange the ingredients between two
slices of bread. Serves one.

Cheddar Apple Smoked Turkey Sandwich

1/4 Cup Hellmann's Dijonnaise Creamy Mustard Blend
2 Tablespoons Honey
8 Slices Seven-Grain Or Whole Wheat Bread
4 Ounces Sliced Or 1 Cup Shredded Cheddar Cheese
1/2 Pound Sliced Smoked Turkey Or Ham
1 Apple, Cored And Thinly Sliced
1. In small bowl combine creamy mustard blend and honey; spread on one
side of each slice of bread.
2. Layer cheese on 4 bread slices; top with turkey, apple and remaining
bread. Cut sandwiches in half.


12 slices bread
Softened butter
1 1/3 c. diced cooked chicken
1 1/2 c. diced cooked ham
1/2 c. crushed pineapple, well drained
1/3 c. mayonnaise
3 tbsp. finely chopped pecans (I use 1/4 c. rounded)
1 1/2 tbsp. chopped green pepper (opt.)
1 tsp. thinly sliced green onion (opt.)
1/4 tsp. salt (if ham is salty, this is not needed)
Dash of black pepper
6 slices Mozzarella cheese
Butter one side of bread, mix ingredients except cheese, divide mixture equally
on unbuttered side of (6) slices of bread and top each with slice of cheese. Close
sandwiches with the remaining bread buttered side out. Grill on both sides until
cheese starts to melt and sandwiches are golden. (Use Swanson or Hormel
chunk chicken and chunk ham, drained and omit the salt.)


1 lb. ground beef
1 onion, chopped
1/2 c. ketchup
2 tsp. Parmesan cheese
1/2 c. tomato sauce
1/4 tsp. garlic powder
1/4 tsp. margarine
1/4 tsp. oregano
Sliced Mozzarella cheese
Brown ground beef. Add all other ingredients except Mozzarella cheese. Simmer
for 20 minutes. Spoon on hamburger buns. Put a slice of Mozzarella cheese on
top of ground beef and seal in foil. Bake in oven at 350 degrees for 15 minutes.


1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread rolls, split
Combine process cheese spread, mayo, milk and mustard. Stir over low heat
until smooth. Saute onions in margarine. Add meat; mix lightly until thoroughly
heated. Fill rolls with meat mixture. Top with sauce.


8 slices hard salami
4 slices mortadella or bologna
4 slices summer sausage
4 slices ham (meats can be
1 sm. zucchini squash
1/2 c. Italian style dressing or
French bread or Italian bread
1/4 c. butter or margarine
1/4 tsp. oregano
1/4 tsp. basil
3 slices Mozzarella cheese cut in
half diagonally
6 to 8 onion rings
4 green pepper rings
4 tomato slices
4 stuffed olives, sliced
Cut zucchini squash in thin slices and marinate in Italian dressing while preparing
sandwich. Slice loaf of bread in half lengthwise, separating top and bottom of
loaf. Blend butter with oregano and basil and spread on cut surfaces of bread.
Cover bottom half with lettuce. Arrange half slices of cheese and onion rings on
lettuce. Alternate folded slices of meat on top, overlapping partially. Arrange
green pepper rings and tomato slices over meat. Drain zucchini and overlap
slices over tomatoes. Garnish with stuffed olives. Cover with buttered top of loaf.
Slice and serve.


Honey mustard or 1000 Island dressing
Rye bread
Sm. tomato
Swiss cheese
Cheddar cheese
Sliced baked ham
Sliced turkey
Generously coat one side of three slices of bread with mayonnaise, 1000 Island
dressing or honey-mustard. Then alternate bread, lettuce, tomato, sliced baked
ham, Swiss cheese, sliced turkey and Cheddar cheese to build sandwich.


2/3 c. beer
1/3 c. cooking oil
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lb. flank steak, about 1 inch thick
2 tbsp. butter or margarine
1/2 tsp. paprika
4 c. sliced onion
12 slices French bread, toasted
1 c. dairy sour cream, warmed
1/2 tsp. prepared horseradish
In shallow dish, combine beer, oil, salt, garlic powder and pepper. Place flank
steak in marinade; cover. Marinate overnight in refrigerator or several hours at
room temperature; drain. Broil flank steak 3 inches from heat for 5 to 7 minutes
on each side for medium rare. In saucepan, melt butter or margarine; blend in
paprika and a dash of salt. Add onion; cook until tender but not brown. Thinly
slice meat on the diagonal across grain. For each serving arrange meat slices of
2 slices French bread. Top with onions. combine sour cream and horseradish;
spoon onto each sandwich. Sprinkle with paprika. Makes 6 servings.


1/4 c. prepared pizza sauce
8 slices Italian bread, cut diagonally 3/4 inch thick)
1/2 lb. thinly sliced Mozzarella cheese
1/4 lb. thinly sliced baked ham
1 egg
2 tbsp. butter or margarine
Spread 1 tablespoon pizza sauce on each of 4 bread slices; layer on top
Mozzarella. Place ham on Mozzarella. In small bowl, beat egg with 1
tablespoons water. Dip both sides of sandwiches in egg mixture. Coat entirely.
Melt butter in large skillet over medium heat. Place sandwiches in skillet; cook for
5 minutes or until lightly browned. Turn once.


2 (1 oz.) slices Italian bread
1 tbsp. Thousand Island dressing, divided
2 oz. thinly sliced cooked chicken
2 slices crisp bacon, crumbled
1/4 c. green onions
1/4 c. tomatoes
1/8 med. avocado (1 oz.), pared and thinly sliced
2 oz. Swiss cheese, sliced
Toast the Italian bread to taste and arrange slices in a single layer on a baking
sheet. Spread each slice of bread with 1/2 teaspoon Thousand Island dressing.
Top each slice with half of the chicken, bacon, onions, and tomato, then top
each with 1 teaspoon of the remaining dressing. Arrange half of the avocado
slices and half of the cheese on each sandwich. Broil 6 inches from heat source
until sandwich is hot and cheese is melted, about 2 minutes. Makes 2 servings.


1 c. (4 oz.) grated Swiss cheese
1/4 c. light cream
8 slices bread
8 slices boiled ham
2 eggs, slightly beaten
1/4 c. milk
1/2 tsp. salt
Cheese Sauce*
Combine Swiss cheese and cream to make a paste; spread on each slice of
bread. Place a slice of ham on each slice of bread; close to form a sandwich.
Beat together eggs, milk and salt in a shallow dish; dip bread on both sides in
egg/milk mixture. Fry on lightly buttered griddle or in skillet until brown on both
sides and cheese has melted. Serve alone or with cheese sauce.
Serves 4.
1 tbsp. butter
1 tbsp. flour
1/2 tsp. dry mustard
1 c. milk
1 c. (4 oz.) shredded Cheddar cheese
Cherry tomatoes (optional garnish)
Green pepper (optional garnish)
Melt butter in 1 quart saucepan; blend in flour and mustard. Remove from heat;
stir in milk. Heat to a boil stirring constantly; boil and stir 1 minute. Remove from
heat, stir in cheese until melted. Garnish with sliced cherry tomato and green
pepper, if desired.


2 - 2 1/2 lbs. boneless beef chuck
1/4 c. soy sauce
1 tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
4 tsp. cornstarch
8 individual French loaves, split
4 tbsp. margarine or butter, melted
TOPPINGS: Such as shredded Chinese cabbage, pineapple rings, sliced green
onion, plum sauce or sweet and sour sauce (optional). Trim excess fat from
steak; cut into thin, bite size slices. In a 3 1/2 to 4 quart crockery cooker,
combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on
low heat setting for 7 to 9 hours or high heat setting for 3 to 4 hours. Remove
meat from juices with a slotted spoon. Pour juices into a measuring cup; skim fat
from cooking juices. Measure 1 1/2 cups juices (add water if necessary) and
place in a saucepan. Combine cornstarch and 2 tablespoons water; add to
saucepan. Cook and stir until thickened and bubbly. Stir in cooked meat. Heat
through. Meanwhile, brush rolls lightly with margarine or butter. Place on
unheated rack of broiler pan. Broil, cut side up, 4" to 5" from heat for 2 or 3
minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat
mixture and desired toppings. Cover with roll tops. Makes 8 servings.


FOR 1:
1 breaded chicken breast, 3 oz.
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced Swiss
1 hamburger bun
FOR 40:
40 breaded chicken breasts, 3 oz.
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss cheese
40 hamburger buns
Shave ham. Place in pan. Keep warm on grill (not hot). Deep dry boneless
chicken breast. Place hot cooked chicken breast on bottom half of hamburger
bun. Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until
cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place
in warmer.


1 1/2 lb. round French bread
1/4 c. olive oil
2 cloves garlic, minced
3 lg. tomatoes, sliced
1/2 lb. assorted sliced luncheon meat
3 oz. sliced pepperoni or salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke hearts,
2 1/4 oz. sliced black olives, drained
2 to 3 lg. dill pickles, sliced
1 mild red or white onion, sliced
2 oz. anchovy fillets, drained
Cut bread in half horizontally. Hollow out the soft bread from top and bottom,
leaving 1/2 to 3/4 inch shell. In small bowl combine the olive oil with the garlic.
Brush cut surfaces of bread shells with oil. Spread with mayonnaise if desired.
To assemble: Layer 1/3 of tomato slices on the bottom bread crust, then top with
alternate layers of meats, pepperoni, cheeses, 1/2 the remaining tomatoes,
artichoke hearts, olives, pickles, onion and anchovies, if desired. Top with
remaining tomatoes and place the top crust on the filling, pressing down firmly.
Seal the sandwich tightly in plastic wrap and foil. If made ahead, refrigerate. Just before serving, place the wrapped sandwich on a flat surface and press down
firmly on top to flatten it. Unwrap and cut into wedges.


1 slice rye bread
1 slice baked ham
1 slice Swiss/Provolone cheese
1 slice white turkey; optional
3 slices tomatoes
On each individual plate, build each sandwich in above order. Pour dressing over
each sandwich; sprinkle bacon bits; garnish with wedges of hard boiled eggs,
carrot strips, olives, or lettuce.
1 bottle Heinz chili sauce
10 oz. Heinz pickle relish
1 pt. mayonnaise
Mix all together well and pour over open face sandwiches. May be stored in
refrigerator for future use.


1 c. turkey, cooked, trimmed, bones
removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed,
seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread
In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight
to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.
Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.
Repeat with remaining mixture, lettuce leaves and bread. Serves 4.


1/2 c. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread (about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
Lettuce leaves
Combine olives, chili powder, cumin and salt in medium bowl; reserve 2
tablespoons. Stir mayonnaise, sour cream and onion into remaining olive
mixture. Spread one side of each bread slice with half the mayonnaise mixture.
Top with tomato and turkey. Spread remaining mayonnaise mixture on top of
turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to
baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top
with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa.
Yield: 4 servings.


24 slices white sandwich bread,
trimmed slightly
16 oz. canned red salmon, drained,
skinned, flaked & deboned
1/4 c. pimiento
1/4 c. green pepper, minced
1 tsp. onion, grated
1/4 c. Miracle Whip
Mix all ingredients together; set aside.
16 oz. soft cream cheese
1/2 c. chopped parsley
1/2 c. minced fresh spinach
2 tbsp. milk
2 drops hot pepper sauce
Mix all ingredients together; set aside.
6 eggs, hard cooked, chopped
1/2 c. celery, minced fine
1 tsp. grated onion
1/2 c. Miracle Whip
Season to taste
Mix all ingredients together; set aside. Spread 4 slices of bread with Miracle
Whip for each sandwich. Line with lettuce and stack 3 different salads on 3
slices of bread and top with remaining slice of bread. Cut diagonally, and place
on plate and serve. Tomato slices, gherkins and potato chips make a good
accompaniment. Yield: 6 servings.


3 lbs. boneless pork roast, cooked
1/2 c. applesauce
5 tbsp. honey
5 tbsp. prepared mustard
2 eggs, beaten
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. bread crumbs
1/4 c. sesame seed
1/2 tsp. seasoned salt
Lard for browning
12 English muffins, split, toasted
Lettuce leaves
Slit 12 (2 oz.) slices from a double pork loin roast or 24 (1 oz.) slices from a
single pork roast. Combine applesauce, mustard and honey; chill. Blend beaten
eggs, soy sauce, garlic powder, poultry seasoning, salt and pepper. Combine
bread crumbs, sesame seed and seasoned salt. Dip pork slices in egg mixture
and coat with crumb mixture. Brown on both sides in lard on grill. Butter toasted
English muffins. Place lettuce leaf on one half of each muffin and top with 2
ounces breaded pork slices. Spread applesauce mixture (approximately 1
tablespoon) on each of remaining muffin halves. Serve open faced or close for
eating, if desired. Yield: 12 servings.


Ready to bake rolls in aluminum pan
6 oz. pkg. slices Swiss cheese
8-9 oz. pkg. thin sliced ham
1 stick margarine
2 tbsp. grated onion
3 tbsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
Turn rolls out of pan but do not separate. Slice through middle of rolls and set
top aside. Mix all ingredients except ham and Swiss cheese. Spread on top and
bottom of bread. Arrange ham and cheese on bottom half. Replace top half. Put
back in pan and cover with foil. Bake at 350 degrees for 30 minutes. Serve hot.


1 1/2 lbs. savory cabbage, about 4 c.
finely shredded
3/4 c. + 2 tbsp. mayonnaise
1 tbsp. Dijon
Salt & pepper
2 tomatoes
1 lg. round loaf crusty bread
1/2 lb. sliced ham
1/4 lb. sliced salami
Shred cabbage. Combine with 3/4 cup mayonnaise, the mustard, 1/4 teaspoon
salt and 1/8 teaspoon pepper. Slice tomatoes. Cut bread in two horizontally
about 1" from the bottom. Pull out soft bread leaving top and bottom crust and a
1" rim around the circumference. Spread bottom of bread with remaining 2
tablespoons mayonnaise. Cover with ham, salami and tomato slices. Pile
coleslaw over tomatoes and cover with top of bread. Cut into 12 wedges to


2 cans (2 1/4 oz. each) deviled ham
2 lg. English muffins, cut in halves
1 (3 oz.) pkg. cream cheese
1/4 c. finely chopped onion
1/4 c. chopped stuffed olives
4 thin tomato slices
Toast cut side of each muffin in broiler. Combine cream cheese, onion and
olives. Spread mixture on toasted side of each muffin half. Spread deviled ham
over cream cheese mixture. Top each sandwich with a tomato slice. Spread
tomato slice lightly with mayonnaise. Place under broiler until heated through. (4


1 (7 oz.) can tuna, flaked
1 1/2 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
1/4 c. Hellmann's mayonnaise
1 1/2 tsp. grated onion
2 tbsp. green pepper, chopped
3 hamburger rolls, split
6 slices tomatoes
1/2 c. mayonnaise
1/4 c. grated or shredded cheese or slices will do
Blend first 6 ingredients. Pile onto bun halves. Top each with tomato slices.
Blend 1/2 the mayonnaise with cheese and spread on tomato slice. Broil 4
inches from heat, until topping browns and puffs. Takes a few minutes. Very


1/2 c. mayonnaise
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cumin
1/4 tsp. paprika
1/8 tsp. ground red pepper
4 chicken cutlets, about 1/2" thick
3 tbsp. butter or margarine, melted
8 slices, about 1/2" thick, Italian
bread from lg. round loaf, toasted
4 lettuce leaves
8 thin slices red onion
Mix mayonnaise, parsley and lemon juice and peel in small bowl. Mix salt,
pepper, cumin, paprika and red pepper in wide shallow bowl. Add chicken cutlets to spice mixture; turn to coat, then brush both sides with melted butter. Place in
single layer on wax paper. Heat well seasoned large cast iron skillet over
medium high heat just to smoking. Add half the cutlets and saute just until
cooked through, 1 1/2-2 1/2 minutes per side. Transfer to plate and cover to
keep warm. Repeat with remaining cutlets. Spread 1 tablespoon lemon
mayonnaise over each slice bread; top 4 with lettuce leaf, 2 slices onion, chicken
cutlet and second slice bread. Serve with potato salad.


4-6 lbs. roast beef
3-4 lg. onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 lg. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano
Place beef in roasting pan. Fill pan half full with water. Sprinkle roast with half of the tablespoon salt, put remainder in water. Lay sliced onion and carrots over
roast and in water. Sprinkle with marjoram. Roast meat at 350 degree in covered
pan 3-4 hours. Refrigerate roast overnight in broth. Next day, slice very thin.
Bring beef broth to boil, add seasonings and simmer 5 minutes. Carefully lay
sliced beef into broth, keeping slices intact. Pour broth over beef. Cover and heat
in 350 degree oven. Serve on buttered buns or hard rolls. (Butter keeps rolls
from getting soggy.)
Serves 12-14.


1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
1 jar beef gravy
2 c. shredded cabbage
1/2 c. shredded cheddar cheese
In skillet, brown meat and cook onions and green peppers in margarine until
tender. Stir in gravy and cabbage. Cook over medium heat until cabbage is
tender. Serve on rolls and top with cheese. Salt and pepper may be added.


8 oz. pkg. cream cheese, softened
2 tbsp. chopped fresh chives
4 individual French bread rolls, split
4 lettuce leaves
8 slices cooked turkey
1 med. sliced tomato
1 med. sliced green pepper
4 slices Swiss cheese
Combine cream cheese and chives, spread on roll halves. To make sandwiches
layer lettuce leaf, 2 slices turkey, tomato, green pepper and 1 slice cheese.


8 slices lean bacon
1/2 c. chopped onion
1 (16 oz.) can baked beans
2 tbsp. prepared chili sauce
1/4 c. creamy or chunky peanut butter
4 lg. slices whole grain bread,
1/2 c. shredded Cheddar cheese
Preheat broiler. In a large skillet, over medium heat, cook bacon until crisp; drain on paper towels. Pour off all but 1 tablespoon grease. Add onion; cook 2 minutes or just until tender. Stir in baked beans and chili sauce; heat through. Over low heat, stir in peanut butter; blend until smooth. Spoon about 1/2 cup bean mixture onto each bread slice; top each with 2 bacon strips and 2 tablespoons cheese.
Broil 6 inches from heat, 1-2 minutes or until cheese melts.


1/2 c. mayonnaise
1 (8 oz.) Philadelphia Brand cream
6 hard-cooked eggs, chopped
1/4 c. chopped green pepper
1 tbsp. chopped onion
12 slices whole wheat bread
Gradually add mayonnaise to softened cream cheese, mixing until well blended.
Add eggs, green pepper, and onion; mix well. Makes 6 generously filled


Boneless, skinless chicken breasts
Dijon mustard
Seasoned bread crumbs
Thin sliced ham
Swiss cheese
Brush one side of each chicken breast with mayonnaise. Brush the other side of
each chicken breast with mustard. Cover both sides with seasoned bread
crumbs. Place a slice of ham and a slice of cheese on one side of the coated
breast. Roll the breast, with cheese and ham inside, into a tight package and
secure with a toothpick. Bake at 350 degrees until done.

Wednesday, December 5, 2007


1 c. shredded cheddar cheese
1/2 c. diced cucumber
1 tbsp. minced onion
1/4 c. sour cream
1/8 tsp. chili powder
4 slices bread, toasted
4 lg. thick tomato slices
8 slices dill pickle
Mix cheese, cucumber, onion, sour cream and chili powder. Arrange 1 tomato
slice and 2 pickle slices on each bread slice. Divide cheese mixture over the 4
slices. Sprinkle with paprika. Broil until cheese melts and is heated through.


12 slices rye bread
Butter or oleo
2/3 c. mayonnaise
1/3 c. chopped chutney
1 tbsp. curry powder
1 tsp. salt
3 c. shredded cabbage
1 lb. sliced baked ham
6 slices cheddar cheese
Butter both sides of bread. Combine mayonnaise, chutney, curry powder and
salt; fold in cabbage. On each of 6 slices of bread, place equal amounts of sliced
ham, about 1/2 cup cabbage mixture and 1 slice cheese. Top with remaining
bread slices. Grill both sides until golden brown. 6 sandwiches.


3 eggs, beaten
1/2 c. milk
1 tsp. sugar
1/4 tsp. salt
Ham, chicken, turkey, corn beef, or
cheese slices
1/4 c. melted butter or margarine
12 slices bread
Using your favorite bread and 1 of the fillings, make up to 6 sandwiches. Beat
together eggs, milk, sugar, and salt in pie plate with fork. Dip each mixture,
turning to coat both sides. Brown sandwiches on both sides in melted butter or
margarine in medium skillet over medium high heat.


Leftover roast or steak
6 hard cooked eggs
1 can chopped ripe olives
1 can (10 oz.) tomato sauce
6 oz. oil
Salt, pepper, garlic salt
1 1/2 c. mild Cheddar cheese, shredded
1 (7 oz.) can chopped green chilies
2 to 3 jalapenos, chopped
Hard rolls
Grind meat. Chop eggs and olives and shred cheese. Mix all ingredients together
well. Put mixture on hard rolls and wrap each roll in foil and freeze. When ready
to eat, heat rolls in oven for 15 minutes at 350 degrees. You can make these as
mild or as hot as you want. Good for lunches, camping or just a hot snack.


1 lg. onion, sliced
2 tbsp. margarine
1 lb. thin roast beef slices
1 (8 oz.) jar Cheez Whiz cheese
6 (6 inch) French bread rolls,
partially split and heated
Saute onions in margarine, remove onions from skillet. Add meat to skillet, heat
thoroughly, stirring occasionally. Heat process cheese spread in saucepan over
low heat. Fill rolls with meat and onions. Top with process cheese spread. Makes
6 sandwiches.


1 1/2 lb. hamburger
1 chopped onion
3/4 c. cracker crumbs
2 eggs
1 tsp. celery seed
Salt and pepper
1 jar spaghetti sauce
1/2 c. Parmesan cheese
Mix hamburger, onion, celery seed, eggs, cracker crumbs, Parmesan cheese
and salt and pepper, real good. Make into balls, put into flat baking pan. Put in
oven at 450 degrees until brown. Put into dutch oven, pour spaghetti sauce,
simmer for about 1 hour with lid on. Serve on buns.


2 lg. rounds Armenian cracker bread
3 tbsp. low-calorie mayonnaise
3 tbsp. Dijon-style mustard
2 oz. Neufchatel cream cheese,
1 c. sliced cucumber
1 c. sliced tomatoes
1 c. shredded leaf lettuce
2 tsp. herbal salt substitute
Place one cracker bread on a clean dampened dish towel. Spray the surface of
the bread with a plant mister filled with water, until you can see a light glaze of
water on the surface of the bread. Cover with another dampened towel, then pile
the second cracker bread on top. Mist that one and cover with two dampened
towels. Every 10 minutes, remove towels, turn the breads over, mist them again,
then replace the layers of towels. Repeat this for 20 minutes or until both
crackers are soft enough to bend without tearing or cracking. In a small bowl,
combine the mayonnaise, mustard, and cream cheese. Spread a strip of this
mixture across the center of one cracker bread. Place a row of cucumbers,
tomatoes and lettuce on top of the spread, and sprinkle with herbal salt. Starting
with the end closest to you, roll the bread tightly, as if rolling a sleeping bag.
When you come to the edge of the bread, seal roll with an extra dab of cream
cheese. Repeat with a second cracker bread. Place rolls seam-side down on
counter; slice into 2-inch rounds. If you need to, secure each with a toothpick.
Place on a plate and cover with plastic wrap until ready to serve. Makes 20
sandwiches, 5 servings.