Thursday, December 20, 2007

Shredded Beef (Carne de Res Deshebrada)

This is the traditional Mexican filling for tacos. It is preferred over the ground meat filling found in
many restaurants. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.
1/4 cup vegetable oil
2 1/2 to 3 pounds beef brisket (smaller
thinner end, trimmed of all fat)
1 ancho or New Mexico dried chile,
stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 teaspoon Mexican oregano
Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water.
Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.
Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

Shredded BBQ Beef

1 (3 pound) boneless chuck roast
1 cup ketchup
1 cup water
1/2 cup vinegar
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Place meat in a casserole dish or Dutch oven. Combine remaining ingredients and pour over meat. Cover and bake in a 325 degree F oven for about 3 hours.
Remove meat and shred with a fork. Return to sauce (or add enough sauce to meat to your liking ). Heat thoroughly and serve in sandwich buns or hard rolls.

Sausage Loaf

1 pound bulk sausage
1 loaf French bread
3 eggs
1 cup milk
6 ounces sharp Cheddar, shredded
6 ounces Monterey jack, shredded
Cook sausage in a heavy skillet until done; drain fat. Slice top off French bread lengthwise. Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups bread crumbs.
Beat eggs until foamy; add milk, 1/3 Cheddar cheese, 1/3 Monterey Jack cheese, drained sausage and bread crumbs. Mix well.
Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over mixture. Pack well. Cover with bread top. Wrap in foil. Bake at 300 degrees F for 30 minutes or until cheeses melt and seal the loaf together.
To serve, cut into 2-inch slices.

Sausage and Green Pepper Heroes

4 Italian sausages
1/2 cup barbecue sauce
1 green bell pepper, cut into strips
4 Hero rolls
Cook sausages until done. Set aside. Cook barbecue sauce with pepper strips until pepper strips are tender. Split rolls almost in half. Place 1 sausage on each roll. Top each with sauce and pepper strips.

Saucy Franks

3 slices bacon, diced
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
3/4 cup unsweetened pineapple juice
1/2 cup catsup
1/8 teaspoon chili powder
10 hot dogs, sliced into 1/2-inch pieces
10 hamburger buns
Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice, catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8 to 10 minutes.
Spoon onto warm hamburger buns. Sprinkle with cheese if desired.

Santa Fe Pork Sandwich

1 (4 x 6-inch) piece of focaccia
Lettuce leaf
Sliced orange
Sliced red onion
Thinly-sliced pork roast
Sour cream
Salsa or hot pepper sauce
Thinly-sliced avocado
Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast; dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork.
Serve with corn salad or black bean salad with salsa

Santa Fe Chicken Sandwich

6 chicken patties
6 slices Monterey jack cheese
Avocado slices
6 rolls, cut in half
Prepare chicken according to package instructions. Place cheese on chicken and melt in oven.
Assemble chicken, cheese, salsa and avocado on rolls.

Rolled Reuben

Serves 4.
1 (8 ounce) can refrigerated crescent rolls
3/4 cup sauerkraut
4 ounces Swiss cheese, grated
12 ounces corned beef, shredded
2 tablespoons thousand island dressing, (optional)
Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese.
Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425 degrees F for 10-12 minutes or until golden brown.

Roasted Vegetable Sandwich

Serves 4.
1 large eggplant
1 onion, sliced
2 bell peppers, julienne cut
2 tomatoes, sliced
12 mushrooms, sliced
1/2 cup red or white wine
4 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
Aioli (optional)
3 tablespoons nonfat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
8 slices whole-wheat or sourdough bread
8 leaves arugula
4 tablespoons grated nonfat mozzarella cheese (optional)
Slice eggplant and soak in salted water for 30 minutes, then drain.
Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.
Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve.

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Sliced tomato
Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans.
Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread.
Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread.
Makes about 1 cup cranberry mayonnaise.
NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.

Roast Beef with Horseradish Ranch Dressing Sandwiches

This is one of our all-time favorite quick sandwiches to make. The horseradish ranch dressing is
just wonderful with the roast beef. I usually butter the rolls slightly, broil to a golden color. Doing
this step gives this sandwich a slight crunch. Yummy!
4 large Kaiser rolls or hard rolls
12 ounces shaved Roast Beef
8 thin slices red onion
8 slices ripe tomato
2 cups shredded lettuce
Horseradish Ranch Dressing
1 cup ranch style salad dressing
8 teaspoons prepared horseradish
4 teaspoons parsley, finely chopped
4 teaspoons sweet red pepper, finely chopped optional
In a small bowl, combine all ingredients mixing well. Cover and store in refrigerator until ready to use.
Cut rolls in half, evenly distribute roast beef on bottom of roll. Spoon salad dressing over beef.
Layer with onions, tomatoes and lettuce. Place top and secure with wooden pick.

Roast Beef Sandwiches

1 (3 pound) boneless chuck roast
1/3 cup soy sauce
3 celery stalks, chopped
About 3 (1/2-inch) slices Vidalia onion
Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices. Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.
Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan.
Separate meat with a fork and return to the pan, stirring it into the reserved juices.
Serve on semi-hard Kaiser rolls.

Roast Beef Pita Sandwiches

1 cup plain nonfat yogurt
1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon mustard
1 cup chopped bell pepper (about 1 medium)
2 (6-inch) pita breads, cut into halves
1/3 pound thinly sliced lean roast beef
1 cup alfalfa sprouts
Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts.
Yield: 4 servings

Rinktum Ditty

1 can condensed cream of tomato soup
2 cups Cheddar cheese, shredded
1/4 teaspoon dry mustard
1 egg, slightly beaten
6 pieces toast
Heat soup slowly over low heat. Add cheese; stir until melted. Add mustard and egg. Mix and heat thoroughly. Serve on toast.
Serves 6.

Reuben Sandwiches

8 slices rye or pumpernickel
1/2 pound sliced corned beef
8 ounces drained sauerkraut
4 tablespoons Thousand Island dressing
4 slices Swiss cheese
Butter both sides of bread. In a skillet, brown one side of each slice of bread. On toasted side, add corned beef, sauerkraut and dressing. Top with a slice of Swiss cheese. Cover with another slice of bread, toasted side inward. Toast in a skillet until cheese is melted.

Red Hots

1 pound ground beef
1 can Cheddar cheese soup
1 can Ro-Tel® tomatoes and green chiles, drained
Brown meat. Drain fat. Add cheese soup and tomatoes and chiles. Cook over low heat until well mixed.
If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green chillies. Serve over toast.
Serves 2 to 4.

Red Devil Franks

1 cup finely chopped onion
2 cloves garlic, minced
4 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons granulated sugar
1/2 cup chili sauce
1 pound frankfurters (8 to 10)
Frankfurter buns (8 to 10)
Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes.
Serve hot on split, toasted frankfurter buns. Spoon on extra sauce.

Quick Chick Sandwich Filling

1 envelope Knorr vegetable soup mix
1 (16 ounce) carton sour cream
2 (4 to 5 ounce) cans chicken meat
Chopped onions (optional)
Green peppers, diced (optional)
Grind the soup mix in a food processor or blender. Mix with the sour cream. Add chicken meat.
Mix well. Add optional ingredients, if desired. Prepare sandwiches. You can add chopped onions, green peppers, to your liking.

Pulled Pork with Root Beer Barbecue Sauce

1 (2 1/2 to 3 pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12 ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes hot pepper sauce (optional)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired.
Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce.
Makes 8 to 10 servings.

Portobello Reubens

(Preparation 10 minutes, cooking time 15 minutes)
2 tablespoons olive oil
1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
8 slices deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slices Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 thin slices red onion
Preheat broiler to 375 degrees F.
In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.
Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
Makes 4 sandwiches.

Portobella Fajitas

1 package fajita-size flour tacos
1 green bell pepper
1 red or yellow bell pepper
1 large portabella mushroom
1 large onion
1 large tomato
1 head lettuce
Pinch of garlic
1/2 cup grated cheese
1 can chopped black olives
1 tablespoon Worcestershire sauce
Red cooking wine
Salt and pepper
Cut mushroom, peppers and onions into strips. Spray sauté pan with cooking spray and put on medium heat. Add garlic, onion, mushroom and peppers to pan. Add dash of Tabasco, enough cooking wine to cover bottom of pan, and Worcestershire sauce. Sauté until tender.
While vegetables are cooking, warm tortillas in microwave or on top of stove. Set out tomatoes, cheese, salsa, shredded lettuce. Fill each tortilla with a serving of veggies. Add tomatoes and olives. Roll tortilla up; top with cheese and salsa and shredded lettuce.

Portobello Burgers with Red Pepper Mayonnaise

1/2 cup prepared mayonnaise
1/4 cup canned, roasted red peppers, drained
well and patted dry with paper towels
1 teaspoon minced garlic
Salt and pepper
4 portobello mushrooms, stems removed, wiped
clean with a damp cloth or paper towel
1/4 cup prepared Italian salad dressing
8 (1-inch-thick) slices sourdough or French bread
Butter, olive oil or olive oil cooking spray
4 slices provolone cheese
4 slices ripe, fresh tomato
4 romaine lettuce leaves, washed and dried
Heat grill or broiler to high. While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper to taste and refrigerate, covered, until ready to serve.
Place cleaned mushrooms on a plate and brush both sides with salad dressing. Grill mushrooms for about 4 to 5 minutes a side. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side.
Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce. Top with another piece of bread and repeat procedure to make remaining sandwiches. Makes 4 servings.
NOTE: Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side.
Toast bread in oven or toaster oven until golden brown on both sides.

Pork Pull Sandwiches

1 (5 pound) pork butt
Salt and freshly-ground pepper, to taste
Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours.
Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over it. Allow it to rest for 1 hour. Mix the meat up thoroughly. Put cole slaw on a soft white roll, then add pork pull. Cover with top of roll.
1 quart cider vinegar
3 chipotles, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all together and let stand overnight.

Pork Burger

1 pound ground pork
1 teaspoon ground black pepper
1 clove garlic, minced
1/4 teaspoon salt
Mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch thick. Heat nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if desired.
BLT Burgers
Top pork burgers with Canadian-style bacon, lettuce leaves and tomato slices. Place on toasted
sandwich buns.
Pizza Burgers
Top pork burgers with pizza sauce, sliced pepperoni, mushrooms and a slice of mozzarella cheese.
Taco Burgers
Top pork burgers with taco sauce, chopped tomato, shredded lettuce and Cheddar cheese.

Pork Barbecue

1 (5 pound) pork loin
5 tablespoons brown sugar
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 (22 ounce) bottle catsup
1 onion
2 cups pork broth
1 cup water
Preheat oven to 350 degrees F. Place pork loin in a shallow baking pan, fat side up. Roast 3
hours, or until the temperature at the center of the pork is 160 degrees F. (If desired, roast a little
longer to ensure it is very well done.)
Drain pork well. Chop into bite-size pieces with a large knife.
In a large saucepan or Dutch oven, combine remaining ingredients. Bring to a simmer over medium heat. Add chopped pork; simmer 10 to 15 minutes.
Per serving: 188 calories, 6 g fat, 47 mg cholesterol, 13 g carbohydrates, 1 g fiber, 21 g protein, 775 mg sodium .

Pocket Sandwiches

1/2 pound Italian sausage, sliced
1 onion, chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 cup diced green bell pepper
1/2 cup diced celery
6 pita breads
1 cup shredded Monterey jack cheese
Sauté sausage in large skillet until browned.
Drain off all but 2 tablespoons fat and add onion, garlic, mushrooms, green pepper and celery.
Sauté until vegetables are tender and sausage is done. Season to taste with pepper.
Cut pita breads in halves crosswise. Open pockets and stuff with sausage filling. Sprinkle filling with cheese. Fit sandwiches snugly upright in baking pan and bake at 400 degrees F for 10 minutes or until cheese begins to melt. Serve at once.
NOTE: Instead of sausage, use diced cooked chicken, turkey, shellfish, or any leftover cooked meat and sauté in 2 tablespoons of oil instead of sausage fat.

Pizza Burgers

1 cup pizza sauce
1 pound ground beef
1/2 pound Italian sausage
1/4 cup diced green onion
1/4 cup diced green bell pepper
1 cup diced tomato
1 small can sliced olives, drained
4 slices cheese
Grated Parmesan cheese
4 hamburger buns
Butter or margarine
Mix ground beef and sausage together and from into 4 patties. Fry in preheated skillet until done.
Meanwhile, dice vegetables and toss together with olives.
Butter buns and toast under broiler.
Place buns on individual dinner plates open face. Place cooked patties overlapping both halves of buns. Place one slice of cheese on each patty. Pour 1/4 cup of pizza sauce over each. Serve vegetables and Parmesan cheese distributed over top.

Pizza Burgers

1 pound ground beef
8 English muffins
1 (14 ounce) jar pizza sauce
8 ounces mozzarella cheese, shredded
1 (4 ounce) can mushrooms (optional)
Pepperoni, olives, sausage, onions
Brown ground beef. Open buns and place them on a cookie sheet, cut-side up. Spread pizza sauce on muffins and top with ground beef. Top with cheese. Add optional toppings if desired.
Put into broiler until the cheese melts.
Yields 8 burgers.

Pita Bread Sandwiches

3 cups beef, chopped and cooked
1 (12 ounce) can Chinese vegetables, drained
Italian salad dressing
6 individual-size pita breads
Open the 6 pita bread carefully, leaving bottom parts joined. Stuff with beef mixed with Chinese vegetables. Shake Italian dressing into each sandwich. Warm in oven at 325 degrees F for 15 minutes.

Pineapple Bagel Sandwich

2 eggs or whole wheat bagels, cut in half
4 tablespoons lite or regular cream cheese
2 (1 ounce) slices Canadian bacon or ham
4 slices red onion
1 (8 ounce) can pineapple slices, drained
Spread 2 tablespoons cream cheese on bottom half of bagel. Top with Canadian bacon slice and 2 slices each red onion and pineapple; place remaining bagel half on top. Repeat with remaining bagel.
Serve with orange wedges and strawberries, if desired .

Pimento Cheese Spread

This makes nice sandwiches and is good for party appetizers when spread on rounds of rye
bread or wheat crackers.
2 1/2 cups sharp Cheddar cheese, shredded
1 (4 ounce) can pimentos, mashed with
a fork, plus the liquid
1 teaspoon garlic salt
1/2 cup salad dressing
Mix all ingredients together. Let mixture stand until it warms to room temperature, then beat at high speed with electric mixer until it is smooth and creamy.
Yields 2 cups.

Pigs in a Blanket

2 cups Bisquick®
1/2 cup cold milk
12 hot dogs
2 tablespoons melted butter
Stir Bisquick® and milk together. Knead on a floured surface and pat into a 12-inch square. Cut into 12 (4 x 3-inch) pieces. Wrap each rectangle around a hotdog. Pinch to seal. Brush with melted butter. Bake at 325 degrees F for 10 minutes.

Philly Cheese Meatball Sandwiches

2 teaspoons vegetable oil
1 green bell pepper, cut into strips
1 small onion, cut into thin wedges
1 (18 ounce) package frozen, fully cooked meatballs (about 35 meatballs)
6 hoagie rolls, split and warmed
3/4 cup low-fat pasteurized process cheese spread sauce, heated
Heat oil in a large nonstick skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes. Add meatballs. Cover and cook 13 to 14 minutes, or until meatballs are heated through and vegetables are tender, stirring occasionally. Spoon meatball mixture into rolls and drizzle with cheese sauce.
Makes 6 sandwiches.

Peppered Steak Sandwiches

Serves 4.
2 (3/4 pound) boneless strip steaks
Cracked black pepper
1 baguette
Olive oil
1 clove garlic
1/4 pound Roquefort cheese
Caramelized onions
1 sprig fresh rosemary
Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove.
Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes.
Cut toasted baguette into four equal pieces.
Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately.

Pan Full of Burgers

2 pounds ground beef
1 cup soft bread crumbs
1/2 cup chopped onion
1 egg
Salt and pepper
Have ready 8 tomato slices and 8 hamburger buns. Combine meat, bread crumbs, onion, egg, salt and pepper. Mix lightly. Place meat mixture on a cookie sheet (with an edge so it doesn’t spill over). Press to within 1 inch of edge of pan. Bake at 350 degrees F for 20 minutes. Drain excess fat. Top with 8 cheese slices and tomato slices. Bake until cheese melts. Cut into squares.
Serve on buns.

Pan Fried Grouper on a Bun

1 (3/4 pound) grouper fillet*
1 cup buttermilk
1 cup all-purpose flour
Freshly-ground black pepper
1/2 teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons vegetable oil
4 soft multi-grain or plain buns, halved
1/2 cup tartar sauce
Lettuce and ripe tomato slices
Lay the grouper on a flat surface and remove any little bones with tweezers. Going with the grain, carefully cut the fish on the diagonal into 4 smaller fillets. Place the buttermilk in a shallow dish.
Combine the flour, paprika, salt and pepper in a second shallow dish. Dip the fillets into the
buttermilk and then dredge in the seasoned flour, shaking off excess.
Heat butter and oil in a large, nonstick skillet over medium heat. Cook fillets one or two at a time, depending on size of the skillet, until golden brown and cooked through, about 3 minutes per side. Add more butter and oil to the pan if necessary.
While the fish is cooking, spread both sides of each bun with 1 tablespoon tartar sauce. Place a grouper fillet on the bottom half of each bun, top with lettuce and tomato, if desired, and cover with the top of the bun. Serve immediately.
* If grouper is not available, use snapper or sea bass.

Oyster Po’Boy Sandwiches

1 unsliced loaf French bread
Unsalted butter
2 dozen oysters, fried in 1 cup cornmeal with 1/4 teaspoon salt,
1/4 teaspoon cayenne pepper and 1 teaspoon baking powder added
Pickle slices, dill or sour Slice the French bread in half lengthwise. Scoop out the inside of the bottom half and toast the shell. Butter inside generously and keep warm.
Fry oysters as directed in this recipe; drain. Place in the bread shell. Top with the pickle slices.
Place the top back on the loaf and warm the loaf in the oven.
Slice into 4 servings.

Oyster Loaf (La Mediatrice)

Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the tops and the hollowed-out center with melted butter. Place both tops and rolls in a 425 degree F oven until toasted to a very light brown.
Meanwhile, sauté the oysters in hot butter until they plump up and the edges curl. Add salt, pepper, 2 or 3 drops Tabasco Sauce and a little hot cream, if desired. Fill the hot rolls and cover with crusty tops. Use about 3 oysters to one roll. Serve hot.

Oven "Pit" Barbecue

1 (5 pound) boneless chuck roast
1 (16 ounce) can whole, peeled tomatoes
1 tablespoon hot chili salsa
3/4 teaspoon garlic salt
1 teaspoon ground pepper
1 large onion, chopped
1 cup celery chopped
1 (4 ounce) can chopped green chillies
1/2 teaspoon salt
Combine marinade ingredients and pour over the roast. Cover and refrigerate overnight. Bake at 275 degrees F for a maximum of 10 hours. The meat will shred very easily.
Excellent for burritos or served on onion rolls.
Makes approximately 25 sandwiches.

Caramelized Onions

1/4 cup olive oil for frying onions
6 cup thinly sliced onions (approximately 3 pound)
6 garlic cloves
3 tablespoons fresh thyme or 1 tablespoon dried thyme
1 bay leaf
Salt and pepper
Heat olive oil and add onions, garlic, thyme, and bay leaf. Cook, stirring occasionally, until most of the moisture has evaporated and the mixture is very soft, almost smooth, and caramelized. This takes about 45 minutes. Discard the bay leaf and season with salt and pepper.

Original Ranch® Cheeseburgers

1 packet/1 ounce Hidden Valley®
Seasoning & Salad Dressing Mix
1 pound ground beef
1 cup shredded Cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.
Servings: 4

Tuesday, December 18, 2007

Original Philadelphia Cheese Steak Sandwich

1 (24 ounce) thinly-sliced rib eye or eye roll steak
6 tablespoons soy bean oil
Cheese (Cheez Whiz® is recommended), American
or provolone
4 crusty Italian rolls
1 large Spanish onion
Sweet green and red peppers, sautéed in oil (optional)
Mushrooms, sautéed in oil (optional)
Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides.
Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and catsup.

Original Coney Island Hot Dogs

8 frankfurters
1/3 cup sweet pickle relish
2 tablespoons sweet pickle liquid
1 tablespoon melted margarine
1 teaspoon prepared mustard
1/8 teaspoon pepper
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
8 frankfurter rolls
Cut slits into frankfurters lengthwise almost all the way through. Fill with pickle relish; fasten with wooden picks.
Combine remaining ingredients, except rolls, and mix well. Brush frankfurters with pickle mixture.
Broil or cook on outdoor grill 5 to 7 minutes, brushing frequently with mixture.
Serve in rolls.

Orange-Marinated Pork Sandwiches

1 (1 pound) boneless pork tenderloin
4 (1-inch) thick slices Italian bread, toasted
4 scallions, chopped
3 tablespoons chopped fresh cilantro
1/2 cup apricot or mango chutney
2 tablespoons Madeira wine
1 1/2 teaspoons mustard
1 to 2 cloves garlic, minced
1/4 teaspoon black pepper
Combine sauce ingredients in a small bowl. Cover and refrigerate until needed.
1/2 cup orange juice
1/4 cup Madeira wine
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated ginger root
Place pork loin in a shallow dish. In a mall bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8 to 24 hours.
Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes.
Thinly slice pork and place on bread slice. Top with sauce. Sprinkle with onion and cilantro.

Open-Faced Vegetable Sandwich

2 cans crescent rolls
16 ounces cream cheese
1 cup mayonnaise
1 package dry Ranch dressing
Vegetables, chopped
Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to directions. Let cool.
Mix cream cheese, mayonnaise and Ranch dressing and spread on cooked rolls. Chop 5 vegetables (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and press into cream cheese mixture. Garnish with olive slices and slice in squares. Refrigerate for at least 2 hours before serving.
Keep refrigerated.

Open-Face Pizza Sandwiches

2 cups biscuit mix
1/2 cup cold water
1 pound ground beef
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 tablespoons chopped green bell pepper
1 teaspoon salt
1 teaspoon dried oregano leaves
1/8 teaspoon pepper
12 ounces tomato paste
2 to 3 tomatoes, thinly sliced
8 slices mozzarella cheese, each
about 4 inches square, cut
diagonally into halves
Preheat oven to 450 degrees F.
Grease cookie sheet. Mix biscuit mix and water until soft dough forms; beat vigorously 20 strokes.
Divide dough into halves. Pat each half into a 16 x 4-inch rectangle on a cookie sheet with floured hands. Bake until light brown, 8 to 10 minutes.
Reduce oven temperature to 350 degrees F.
Mix ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread over rectangles. Bake until beef is done, 20 to 25 minutes.
Arrange tomatoes down center of each rectangle, overlapping edges; layer mozzarella cheese slices over tomatoes. Bake until cheese is melted, about 5 minutes longer.
Serves 6.

Open-Face Bacon-Mushroom Melt

8 strips turkey bacon or pork bacon, halved
4 slices light whole wheat bread, toasted
2 tablespoons mayonnaise
4 mushrooms (4 ounces), thinly sliced
1/8 teaspoon salt
1/4 teaspoon black pepper
4 slices tomato
1/2 pound Muenster cheese, sliced
1 cup alfalfa or other sprouts (optional)
Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven).
Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. Drain on a paper towel-lined plate.
Spread the bread with the mayonnaise, and place on a baking sheet. Top with the mushrooms, and season with the salt and pepper. Arrange the tomato over the mushrooms. Cover with the bacon, and top with the slices of cheese.
Broil until the cheese melts. Top with the sprouts, if desired.
Makes 4 servings.

Open-Face Steak Sandwich with Mushroom Sauce

1 pound beef round tip (sandwich) steak or
sirloin tip steak sliced thin 1/8- to 1/4-inch thick
Salt and pepper
1 teaspoon dried thyme
1 tablespoon olive or vegetable oil
2 cloves garlic, minced
1/2 pound sliced shiitake mushrooms, stems removed
or sliced white domestic mushrooms
1/4 cup dry red wine
1/2 cup prepared beef gravy
1/2 loaf French bread, split and toasted
Sprinkle meat with salt and pepper and 1/2 of the thyme. Sauté meat (using half of the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook in batches and do not overcrowd pan so meat fries rather than steams.
In a large non-stick skillet, heat remaining oil over medium high heat. Add garlic and cook for one minute. Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in wine and bring to a boil for one minute. Season with salt and pepper and remaining thyme. Add prepared gravy and stir until mixture is heated. Arrange meat on bread and top with mushroom sauce

Open Face Pineapple Sandwich

2 slices white or wheat bread
Peanut butter
3 slices pineapple from a can
2 slices American cheese
Toast bread in the toaster until medium brown. Spread each with peanut butter to taste and place
on a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each with a slice of cheese. Place under the broiler just until cheese melts.
Makes 2 open-face sandwiches.

Open-Face Cucumber Sandwiches

3 cucumbers, peeled, seeded and sliced thin
8 ounces cream cheese, softened
1 envelope Hidden Valley Ranch dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
1 loaf cocktail rye bread
Fresh dill weed for garnish
Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to blend.
Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Open Face Avocado Sandwiches

1 package shredded frozen hash browns
1 large avocado, peeled and sliced
Shredded Cheddar cheese
3 tablespoons oil
Salt and pepper to taste
1 large tomato
Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and place on broiler pan. Make layers of tomato and avocado strips on each potato patty. Top with cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half.
Serves 4.

Onion Crunch Burgers

1 1/2 pounds ground beef
1 (2.8 ounce) can French fried onion
3/4 teaspoon salt
1/4 teaspoon pepper
With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6 burgers. Grill or broil 10 minutes or until no longer pink in center, turning once.
Serve on rolls and top with remaining French-fried onions

Old Time Sloppy Joes

1 pound ground beef
1 can chicken gumbo soup
1 tablespoon mustard
1 tablespoon catsup
Brown ground beef. Add soup, mustard and catsup. Simmer slowly until meat is tender

New York Deli Sandwich

3 ounces sliced pastrami
2 slices pumpernickel bread
2 ounces Dijon mustard
Dill pickle slices
Yellow onion slices
2 ounces sweet cole slaw
Spread Dijon mustard on both slices of pumpernickel bread. Add pastrami and top with dill pickle, yellow onion and cole slaw.

Navajo Tacos

2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup evaporated milk
About 3/4 cup water
Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4 (8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown.
Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and taco sauce or salsa.
Makes 4.
To use for a dessert, spread with butter and honey or confectioners’ sugar.

Muffuletta Sandwiches

Muffuletta Bread
1 cup warm water (110 degrees F)
1 tablespoon granulated sugar
1 envelope active dry yeast
About 3 cups bread flour
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
Sesame seeds
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5
to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check
consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water,
1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2
tablespoons at a time, processing just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat
all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk,
about 1 1/2 hours.
Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out
onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on
greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of
loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in
center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf
is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing.
Makes 1 loaf.
Olive Salad
1 (32 ounce) jar pimento-stuffed green
olives, chopped
2 cups pitted ripe olives, chopped
1 1/2 cups chopped pickled cocktail olives
2 celery stalks, finely chopped
2 cups blanched chopped cauliflower
1/4 cup minced garlic
2 medium carrots, peeled and minced
2 teaspoons dried leaf oregano
1 tablespoon minced flat-leaf parsley
2/3 cup red wine vinegar
1/4 cup olive oil
Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in
the refrigerator. Makes about 3 quarts.
Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious addition to tossed green salads, pizzas, and is a great relish to spread on crackers.
Muffuletta Sandwich
1 (10-inch) Muffuletta Bread loaf
3 ounces honey ham, thinly sliced
3 ounces Mortadella with pistachios, thinly sliced
3 ounces Genoa salami, very thinly sliced
1 heaping cup Olive Salad
5 slices Provolone cheese
Preheat oven to 350 degrees F.
Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly.
Top with the slices of Provolone cheese and place the top on the sandwich. Press down to compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad.
Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks before eating.
Makes 1 to 4 servings, depending on appetite!

Mozzarella Basil Melt

6 slices sourdough sandwich bread
1 tablespoon olive oil
15 fresh basil leaves
2 firm-ripe tomatoes, sliced 1/4-inch thick
4 ounces fresh mozzarella cheese, sliced 1/4-inch thick
Salt and pepper, to taste
Brush one side of each bread slice with olive oil. Place three slices, oil side down, on a 10 x 15-inch baking sheet and layer evenly with basil leaves, tomato slices and mozzarella slices.
Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

Monte Cristo

6 ounces smoked cooked ham
4 (4-inch square) slices Swiss cheese
4 slices turkey breast
8 slices bread
Oil (for frying)
Confectioners. sugar
Raspberry jam
Wooden picks
Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden picks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter.
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar.
Serve with jam.
Makes 4 servings.

Mile High Shrimp Sandwiches

1 large carrot, julienned
1/4 cup julienned red onion
2 teaspoons fresh lemon juice
2 teaspoons light brown sugar
1/2 teaspoon grated fresh ginger
1 ripe avocado
1 package alfalfa sprouts
1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined
6 large slices sourdough bread, lightly toasted
Juice of 1 lime
Pinch of cayenne pepper
Coarse or kosher salt
Blue cheese dressing
Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set, but the carrots are still very crisp. Drain well and cool under cold, running water. Pat dry.
Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix. Season with salt and additional cayenne, as desired. Set aside. (This can be made earlier, covered and refrigerated.)
Halve the avocado, holding the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist slightly and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a small bowl. Mash with a fork, leaving some texture and adding the lime juice and salt to taste.
Lay out sourdough toast on a work surface. Spread the mashed avocado mixture on top of the slices. Lightly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing.
Serves 6.

Mexican Rarebit

3 tablespoons chopped green bell pepper
1 tablespoon butter
1/2 cup canned tomatoes, drained and chopped
1 (8 ounce) can whole kernel corn
2 tablespoons diced canned green chiles
1/4 teaspoon salt
1 pound sharp Cheddar or Monterey jack
1/4 cup bread crumbs
1 egg, lightly beaten
Sliced pimento
Minced parsley
In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in crumbs and egg. Cook and stir until mixture is thickened.
Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast.

Mexican BLT

Makes 6.
12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 pound sliced turkey breast Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 tablespoon chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Picante Mayonnaise
1 cup mayonnaise
1/4 cup picante sauce
First prepare the guacamole by mashing the avocados and adding the remaining ingredients and mixing well.
Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.
Fry the bacon until crisp and drain on paper towels.
To assemble the sandwiches, spread the guacamole on 6 slices of the bread and the picante mayonnaise on the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey on the pieces of bread spread with guacamole and top with the other bread. Slice and serve.

Mexican Beef Sandwiches

1 (3 pound) boneless beef roast
1/2 cup chopped onion
2 teaspoons fresh garlic, minced
1 (16 ounce) jar picante sauce or salsa
4 teaspoons chili powder
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper or hot pepper sauce
12 hamburger buns
Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover; bake 2 1/2 to 3 hours until meat is tender and shreds easily.
Remove roast from pan; cool slightly. Set pan and drippings aside.
Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through.
Serve on buns.

Mediterranean-Style Pork on Sourdough

1 (6 to 7 pound) boneless pork loin or
1 (3 pound) pork tenderloin
2 red onions, thinly sliced
12 sourdough rolls, split
2 heads frisee
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1/2 teaspoon cracked black pepper
Combine marinade ingredients. Marinate pork 2 to 4 hours. Grill or roast pork until medium. Let rest 10 to 15 minutes before slicing thinly.
1/2 pound sun-dried tomatoes, rehydrated
3 cloves garlic
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
Salt and pepper, to taste
Blend all Tapenade ingredients in food processor.
Grill or sauté onions. Spread both sides of toasted or grilled rolls with tapenade. Layer pork on bottom halves of rolls. Top with onion and frisee.

Mediterranean Grill

Makes 4 servings.
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
8 (1/2-inch thick) slices Italian bread
6 ounces Fontina cheese, thinly sliced into 8 slices
1 medium tomato, thinly sliced
4 large arugula leaves
1/2 red onion, thinly sliced
1/4 cup pesto
3 tablespoons butter/margarine, melted
In bowl, blend mayo w/ parmesan; spread over one side of each bread slice, dividing evenly. On prepared side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side down. Brush top of each with half of the melted butter.
In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter; turn and cook until golden brown and cheese is melted.

Meatless Reuben Sandwich

1 slice rye bread
2 to 3 tablespoons sauerkraut
Green bell pepper
1 slice mild Cheddar or Swiss cheese
Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper.
Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a preheated oven or under the broiler until the cheese melts.

Meatball Subs

2 to 3 pounds ground beef
1 can tomato paste
Italian seasonings (parsley, basil, rosemary, oregano)
Salt, pepper and garlic
Bread crumbs
1 egg
3 to 5 cans tomato sauce or pizza sauce
Shredded mozzarella cheese
Italian rolls
In a large bowl, beat egg and add ground beef, seasonings, tomato paste and some bread crumbs. Mix together well. Add more seasonings and bread crumbs if needed. Form mixture into bite-size meatballs and place them in a large saucepan. Cook the meatballs slowly, turning frequently so they brown evenly.
While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other large pot. If using tomato sauce, you.ll need to add Italian seasonings and salt, pepper and garlic. Use enough sauce to cover the meatballs. Begin heating the sauce. When the meatballs are done, place them in the sauce. After the sauce is hot, serve on rolls with shredded mozzarella .

Meatball Sandwiches

4 pounds lean ground beef
2 eggs
1 package dry Hidden Valley Ranch dressing
1 package finely crushed Saltine crackers
Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and
more eggs if mixture is too dry.
Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot.
Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.


1 1/2 pounds ground beef
1 medium onion, chopped
1 can chicken broth
Salt and pepper
Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions begin to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook until liquid evaporates.
Serve on buns with slices of dill pickle.

Luncheon Loaf

Here’s a quick (20 minute) Mustard Bread for 6+ people.
1 loaf (soft) Italian bread
1 (8 slice) package "REAL" Swiss cheese
8 ounces favorite mustard
1/2 cup (1 stick) real butter
Melt butter over low flame in a 1 cup Pyrex measuring cup. Just before it boils, squeeze in mustard to fill measuring cup. Stir vigorously while the butter cools and blends in smoothly.
Slice Italian bread into 10 to 12 (1-inch thick) pieces, but not completely through. Liberally brush each side of the sliced bread with 2 strokes of the mustard. Cut package of Swiss cheese in half and slide a piece between each slice of bread. Cover in foil and bake for 15 to 20 minutes or until the cheese gets soft. If you like bacon, top with 6 uncooked bacon slices before cooking.

Lox, Bagel and Cream Cheese Sandwich

1 bagel, split and toasted or untoasted
About 1/3 cup cream cheese, divided
Several thinly-sliced pieces lox
1 slice onion
1 slice tomato (optional)
Salt and pepper
Hot black coffee (optional)
Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the remaining bagel half with the remaining cream cheese. Set on top of the first half. Enjoy with a cup of steaming hot black coffee!

Little Italy Sausage Sandwiches

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 Sandwiches

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.

Lasagna on a Bun

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.

Lamb Patties

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

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

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
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.