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.
Thursday, July 28, 2011
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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