California Chicken Cobb Sandwich
Ingredients:
Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Procedures:
1.Combine ingredients until mixed well.
2.To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
3.Spread the inside of each piece of bread with sandwich dressing.
4.Cut the grilled chicken breast into diagonal pieces to fit the small bread rounds.
5.Top 12 pieces of bread and dressing -with chicken, bacon pieces, avocado slices and lettuce.
6.Top with remaining bread that has been spread with dressing.
7.Serve at once or cover with clean, dry lettuce leaves to keep moist
Monday, August 1, 2011
Calico Sandwiches
Calico Sandwiches
Ingredients:
6 English muffins
3 tablespoons margarine
1 (6 1/2 ounce) can tuna, drained
6 stuffed olives, chopped
2 hardboiled eggs, chopped
1/4 cup mayonnaise
1 celery stalk, chopped fine
1/8 cup pecan pieces
Procedures:
1.Slice English muffins lengthwise; toast, then butter.
2.Mix all ingredients and put between the muffins.
Ingredients:
6 English muffins
3 tablespoons margarine
1 (6 1/2 ounce) can tuna, drained
6 stuffed olives, chopped
2 hardboiled eggs, chopped
1/4 cup mayonnaise
1 celery stalk, chopped fine
1/8 cup pecan pieces
Procedures:
1.Slice English muffins lengthwise; toast, then butter.
2.Mix all ingredients and put between the muffins.
Cajun Chicken Sandwich
Cajun Chicken Sandwich
Ingredients:
2 (6 ounce) boneless, skinless chickens breast halves, butterflies or pounded thin
3 tablespoons Cajun seasoning
Butter
2 toasted buns split
Procedures:
1.Preheat cast iron skillet over high heat on top of stove.
2.Dredge chicken in Cajun seasoning.
3.Place small amount of butter in skillet and place seasoned chicken breasts in skillet.
4.Cook until seasoning is black, then turn and cook until done.
5.Serve on toasted bun with your favorite sandwich toppings.
Ingredients:
2 (6 ounce) boneless, skinless chickens breast halves, butterflies or pounded thin
3 tablespoons Cajun seasoning
Butter
2 toasted buns split
Procedures:
1.Preheat cast iron skillet over high heat on top of stove.
2.Dredge chicken in Cajun seasoning.
3.Place small amount of butter in skillet and place seasoned chicken breasts in skillet.
4.Cook until seasoning is black, then turn and cook until done.
5.Serve on toasted bun with your favorite sandwich toppings.
Brats and Beer Sandwich
Brats and Beer
Ingredients:
4 bratwurst
1 cup beer
1/2 cup water
Dijon-style mustard
Hot dog buns
Procedures:
1.Prepare grill to medium heat.
2.Pierce bratwurst three times with a fork.
3.Place brats into a skillet. Add the beer and water.
4.Cover and bring to a boil over high heat.
5.Turn the temperature down and simmer Brats for 10 minutes.
6.Remove from skillet.
7.Arrange the brats on an oiled, preheated grill.
8.Grill for 5 to 6 minutes per side or browned.
9.Take some left over beer and pour about 1/3 cups. Brush on Brats as they cook.
10.Turn the brats only once.
11.Brats are cooked when they are no longer pink in the center.
12.Remove from grill and place in hot dog buns. Add mustard and enjoy.
Ingredients:
4 bratwurst
1 cup beer
1/2 cup water
Dijon-style mustard
Hot dog buns
Procedures:
1.Prepare grill to medium heat.
2.Pierce bratwurst three times with a fork.
3.Place brats into a skillet. Add the beer and water.
4.Cover and bring to a boil over high heat.
5.Turn the temperature down and simmer Brats for 10 minutes.
6.Remove from skillet.
7.Arrange the brats on an oiled, preheated grill.
8.Grill for 5 to 6 minutes per side or browned.
9.Take some left over beer and pour about 1/3 cups. Brush on Brats as they cook.
10.Turn the brats only once.
11.Brats are cooked when they are no longer pink in the center.
12.Remove from grill and place in hot dog buns. Add mustard and enjoy.
Bleu Cheeseburgers
Bleu Cheeseburgers
Ingredients:
1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns
Procedures:
1.Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard.
2.Cover and refrigerate for 2 hours.
3.Preheat an outdoor grill for high heat.
4.Lightly press the meat into about 12 patties.
5.Cook on preheated grill until browned on both sides and to your desired doneness.
6.Serve on hamburger buns.
Ingredients:
1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns
Procedures:
1.Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard.
2.Cover and refrigerate for 2 hours.
3.Preheat an outdoor grill for high heat.
4.Lightly press the meat into about 12 patties.
5.Cook on preheated grill until browned on both sides and to your desired doneness.
6.Serve on hamburger buns.
Black Forest Beef Sandwiches
Black Forest Beef Sandwiches
Ingredients:
3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress
Procedures:
1.In bowl combine applesauce, horseradish and sliced green onions; set aside.
2.Slice steak diagonal y across the grain, 1/8-inch thick.
3.In large skillet heat 1 tablespoon of the butter to sizzling.
4.Add half the beef and sprinkle with half the salt and pepper.
5.Toss over high heat until lightly browned.
6.Remove and repeat with remaining butter, steak, salt and pepper.
Ingredients:
3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress
Procedures:
1.In bowl combine applesauce, horseradish and sliced green onions; set aside.
2.Slice steak diagonal y across the grain, 1/8-inch thick.
3.In large skillet heat 1 tablespoon of the butter to sizzling.
4.Add half the beef and sprinkle with half the salt and pepper.
5.Toss over high heat until lightly browned.
6.Remove and repeat with remaining butter, steak, salt and pepper.
Sunday, July 31, 2011
Bistro Beef Sandwich
Bistro Beef Sandwich
Ingredients:
Red wine and roasted red peppers take this steak sandwich to new heights.
1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Procedures:
1.Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
2.Heat large nonstick skillet over medium-high heat until hot.
3.Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
4.Remove from skillet and season with 2 tablespoons of the soy sauce and 1/8 teaspoon pepper.
5.In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables is tender.
6.Add red peppers, wine and remaining 1 tablespoon soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through.
7.Serve beef mixture in rolls.
Ingredients:
Red wine and roasted red peppers take this steak sandwich to new heights.
1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Procedures:
1.Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
2.Heat large nonstick skillet over medium-high heat until hot.
3.Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
4.Remove from skillet and season with 2 tablespoons of the soy sauce and 1/8 teaspoon pepper.
5.In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables is tender.
6.Add red peppers, wine and remaining 1 tablespoon soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through.
7.Serve beef mixture in rolls.
Beef Sandwiches with Onion Marmalade
Beef Sandwiches with Onion Marmalade
Ingredients:
3/4 pound thinly sliced deli roast beef
1 cup white or yel ow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
Procedures:
1.To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasional y.
2.Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves.
3.Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.
4.Refrigerate in a tightly covered container up to 1 week.
5.To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce Leaves on bottom halves of toasted rolls.
6.Arrange beef over endive.
7.Spread onion mixture evenly over beef.
8.Place top halves on rolls.
9.Cut each sandwich in half.
Ingredients:
3/4 pound thinly sliced deli roast beef
1 cup white or yel ow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
Procedures:
1.To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasional y.
2.Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves.
3.Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.
4.Refrigerate in a tightly covered container up to 1 week.
5.To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce Leaves on bottom halves of toasted rolls.
6.Arrange beef over endive.
7.Spread onion mixture evenly over beef.
8.Place top halves on rolls.
9.Cut each sandwich in half.
Beef Sandwiches
Beef Sandwiches
Ingredients:
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rol s, split
Procedures:
1.Combine seasonings; rub over roast. Place in a Crockpot.
2.Cover and cook on LOW for 6 to 8 hours or until meat is tender.
3.Shred with a fork.
4.Serve on rolls.
NOTE: No liquid is added to the Crockpot because the moisture comes from the roast.
Ingredients:
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rol s, split
Procedures:
1.Combine seasonings; rub over roast. Place in a Crockpot.
2.Cover and cook on LOW for 6 to 8 hours or until meat is tender.
3.Shred with a fork.
4.Serve on rolls.
NOTE: No liquid is added to the Crockpot because the moisture comes from the roast.
Beef Burgers
Beef Burgers
Ingredients:
1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Procedures:
1. Mix all ingredients together.
2. Broil in oven, or grill.
Ingredients:
1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Procedures:
1. Mix all ingredients together.
2. Broil in oven, or grill.
BBQ Pork Sandwiches
BBQ Pork Sandwiches
Ingredients:
Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.
Serves: 6 - Work Time: 10 minutes - Total Time: 25 to 30 minutes
3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls
Procedures:
1.Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup,
2.Worcestershire, ginger, lemon peel, and garlic, adds pork, turning to coat.
3.Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
4.With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once,until meat is browned on the outside and stil slightly pink in the center (internal temperature of
5.Tenderloins should be 160 degrees F on meat thermometer).
6.To serve, thinly slice pork. Serve on dinner rol s with any juices from broiling pan.
Ingredients:
Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.
Serves: 6 - Work Time: 10 minutes - Total Time: 25 to 30 minutes
3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls
Procedures:
1.Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup,
2.Worcestershire, ginger, lemon peel, and garlic, adds pork, turning to coat.
3.Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
4.With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once,until meat is browned on the outside and stil slightly pink in the center (internal temperature of
5.Tenderloins should be 160 degrees F on meat thermometer).
6.To serve, thinly slice pork. Serve on dinner rol s with any juices from broiling pan.
Barbecued Slaw Burgers
Barbecued Slaw Burgers
Ingredients:
2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Procedures:
1.Cole slaw
2.Brown ground beef and onion in small amount of hot shortening.
3.Add barbecue sauce, water and brown sugar.
4.Bring to boil
5.Simmer for 2 hours.
6.Serve on buns with Cole slaw.
7.10 to 12 servings.
Ingredients:
2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Procedures:
1.Cole slaw
2.Brown ground beef and onion in small amount of hot shortening.
3.Add barbecue sauce, water and brown sugar.
4.Bring to boil
5.Simmer for 2 hours.
6.Serve on buns with Cole slaw.
7.10 to 12 servings.
Barbecued Pork Sandwiches
Barbecued Pork Sandwiches
Ingredients:
1 pork roast
2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar
Buns
Procedures:
1.Buns in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
2.Left over pork roast but you will need a lot.
3.Remove meat, let it cool the shred.
4.Discard the liquid.
5.In same pot, add catsup, vinegar, Worcestershire Sauce, mustard, Tabasco, butter and brown sugar.
6.Boil for 5 minutes, stirring.
7.Mix in the shredded pork and simmer for at least 30 minutes but longer is even better.
Ingredients:
1 pork roast
2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar
Buns
Procedures:
1.Buns in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
2.Left over pork roast but you will need a lot.
3.Remove meat, let it cool the shred.
4.Discard the liquid.
5.In same pot, add catsup, vinegar, Worcestershire Sauce, mustard, Tabasco, butter and brown sugar.
6.Boil for 5 minutes, stirring.
7.Mix in the shredded pork and simmer for at least 30 minutes but longer is even better.
Barbecued Brisket Sandwich
Barbecued Brisket
Ingredients:
1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Ingredients:
1.Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, al owing enough foil to cover meat.
2.Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat.
3.Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
4.Next morning pour off marinade; bake in a 225 degree F oven for 5 hours.
5.Let cool.
6.Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife.
7.Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.
8.8 to 10 servings.
Ingredients:
1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Ingredients:
1.Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, al owing enough foil to cover meat.
2.Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat.
3.Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
4.Next morning pour off marinade; bake in a 225 degree F oven for 5 hours.
5.Let cool.
6.Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife.
7.Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.
8.8 to 10 servings.
Barbecue Pork on Buns
Barbecue Pork on Buns
Ingredients:
1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Procedures:
1.Combine all ingredients except buns in a 4-quart Crockpot; cook, covered, on HIGH for 5 to 6 Hours, until very tender.
2.Drain and slice or shred pork;
3.Serve on buns with additional barbecue sauce, if desired.
4.It Serves 8.
5.Refrigerate covered and reheat before serving.
6.Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.
Tip: Pork can be made 1 to 2 days ahead
Ingredients:
1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Procedures:
1.Combine all ingredients except buns in a 4-quart Crockpot; cook, covered, on HIGH for 5 to 6 Hours, until very tender.
2.Drain and slice or shred pork;
3.Serve on buns with additional barbecue sauce, if desired.
4.It Serves 8.
5.Refrigerate covered and reheat before serving.
6.Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.
Tip: Pork can be made 1 to 2 days ahead
Barbecue Frank burgers
Barbecue Frank burgers
Ingredients:
1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
Procedures:
1. In an oblong glass dish, place hot dogs.
2. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1hour.
Ingredients:
1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
Procedures:
1. In an oblong glass dish, place hot dogs.
2. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1hour.
Barbecue Burgers
Barbecue Burgers
Ingredients:
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Procedures:
1. Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
2. Serve on lightly-toasted hamburger buns.
Ingredients:
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Procedures:
1. Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
2. Serve on lightly-toasted hamburger buns.
Thursday, July 28, 2011
Baked Crabmeat Sandwich
Baked Crabmeat Sandwich
Ingredients:
12 slices thin bread, trimmed and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Procedures:
1.Place six slices bread, butter side up, in casserole. Spread crabmeat over;
2.add 6 more slices bread, butter side up.
3.Sprinkle with grated cheese. Mix eggs, seasonings and milk together and pour carefully over bread.
4.Cover and place in refrigerator several hours or overnight. Bake 45 minutes at 325 degrees F.
5.Serves 8 to 10.
Ingredients:
12 slices thin bread, trimmed and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Procedures:
1.Place six slices bread, butter side up, in casserole. Spread crabmeat over;
2.add 6 more slices bread, butter side up.
3.Sprinkle with grated cheese. Mix eggs, seasonings and milk together and pour carefully over bread.
4.Cover and place in refrigerator several hours or overnight. Bake 45 minutes at 325 degrees F.
5.Serves 8 to 10.
Baked Beer Burgers
Baked Beer Burgers
Ingredients:
2 pounds ground beef Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Procedures:
1.Preheat oven to 400°F.
2.Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer.
3.Shape into 6 patties.
Bake at 400 degrees F until brown, about 10 minutes
Ingredients:
2 pounds ground beef Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Procedures:
1.Preheat oven to 400°F.
2.Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer.
3.Shape into 6 patties.
Bake at 400 degrees F until brown, about 10 minutes
Avocado Monte Cristo
Avocado Monte Cristo
A Trademark sandwich served west-coast style.
Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.
Serving 12 persons
Ingredients
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Procedures:
1.Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
2.Cover 12 slices of bread with avocado slices.
3.Top each with 2 slices of chicken or turkey and 1 slice cheese.
4.Covereach with remaining slice of bread, spread-side down, diagonal y cut each in half.
5.Reserve.
6.Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well.
7.Brown in hot butter, about 2 minutes per side.
8.Serve with 1/4 cup fresh fruit salsa.
A Trademark sandwich served west-coast style.
Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.
Serving 12 persons
Ingredients
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Procedures:
1.Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
2.Cover 12 slices of bread with avocado slices.
3.Top each with 2 slices of chicken or turkey and 1 slice cheese.
4.Covereach with remaining slice of bread, spread-side down, diagonal y cut each in half.
5.Reserve.
6.Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well.
7.Brown in hot butter, about 2 minutes per side.
8.Serve with 1/4 cup fresh fruit salsa.
Avocado Chicken Melt
Avocado Chicken Melt
Ingredients:
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Procedures:
1. Rinse chicken with cold water and pat dry with paper towels.
2. Place between two sheets of plastic Wrap and pound to flatten to 1/4-inch thickness.
3. In resalable plastic bag, combine cornmeal and garlic salt.
4. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil.
5. Cook chicken in hot oil for 2 minutes per side or until lightly browned.
6. Remove chicken from pan and place in shallow baking pan.
7. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
8. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
9. Place each chicken breast on a slice of toast.
10. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.
Ingredients:
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Procedures:
1. Rinse chicken with cold water and pat dry with paper towels.
2. Place between two sheets of plastic Wrap and pound to flatten to 1/4-inch thickness.
3. In resalable plastic bag, combine cornmeal and garlic salt.
4. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil.
5. Cook chicken in hot oil for 2 minutes per side or until lightly browned.
6. Remove chicken from pan and place in shallow baking pan.
7. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
8. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
9. Place each chicken breast on a slice of toast.
10. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.
Avocado and Chicken Tortas
Avocado and Chicken Tortas
Ingredients:
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Procedures:
1.Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
2.Blade to remove; scoop out pulp with a spoon.
3.In a small bowl, mash avocado.
4.To assemble tort as: Spread mashed avocado on cut sides of rolls, dividing evenly.
5.Sprinkle with Salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and Jalapeno pepper slices.
6.Firmly press tops of rolls on tetras’ s on tortas.
Ingredients:
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Procedures:
1.Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
2.Blade to remove; scoop out pulp with a spoon.
3.In a small bowl, mash avocado.
4.To assemble tort as: Spread mashed avocado on cut sides of rolls, dividing evenly.
5.Sprinkle with Salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and Jalapeno pepper slices.
6.Firmly press tops of rolls on tetras’ s on tortas.
Asian Turkey Burgers
Asian Turkey Burgers
Ingredients:
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank's Red-Hot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Procedures:
1.Combine turkey.
2.1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
3.hot sauce and ginger.
4.Shape into 4 patties.
5.Broil about 6 inches from heat or gril over medium heat 10 minutes or until no longer pink in center, turning once.
6.Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Ingredients:
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank's Red-Hot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Procedures:
1.Combine turkey.
2.1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
3.hot sauce and ginger.
4.Shape into 4 patties.
5.Broil about 6 inches from heat or gril over medium heat 10 minutes or until no longer pink in center, turning once.
6.Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Alaska Salmon Salad Sandwich
Alaska Salmon Salad Sandwich
Ingredients:
15 1/2 ounces Canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Procedures:
1.Drain and flake salmon.
2.Stir in remaining ingredients except pepper and bread.
3.Season with pepper to taste.
4.Spread salmon mixture on half of bread slices.
5.Top with remaining bread.
6.Cut sandwiches into halves or quarters.
7.Makes 6 sandwiches.
Ingredients:
15 1/2 ounces Canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Procedures:
1.Drain and flake salmon.
2.Stir in remaining ingredients except pepper and bread.
3.Season with pepper to taste.
4.Spread salmon mixture on half of bread slices.
5.Top with remaining bread.
6.Cut sandwiches into halves or quarters.
7.Makes 6 sandwiches.
Acapulco Fish Burgers
Acapulco Fish Burgers
Ingredients:
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Procedures:
1.Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
2.Bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
3.On both sides in shortening in skillet over moderate heat for 10 to 15 minutes.
Ingredients:
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Procedures:
1.Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
2.Bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
3.On both sides in shortening in skillet over moderate heat for 10 to 15 minutes.
ABC Sandwich
ABC Sandwich
Ingredients:
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread Leaf lettuce
12 ounces crabmeat, picked over well to remove any shels Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Procedures:
1. In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
2. Spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
3. Bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
4. slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
5. Slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
6. Wooden picks, if you like, and slice it in half.
Serve Immediately
Ingredients:
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread Leaf lettuce
12 ounces crabmeat, picked over well to remove any shels Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Procedures:
1. In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
2. Spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
3. Bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
4. slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
5. Slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
6. Wooden picks, if you like, and slice it in half.
Serve Immediately
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