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BREAKFAST GRILL CHEESE MEXICAN STYLE
| 12 SLICES JALAPENO PEPPER CHEESE 4 LARGE EGGS, BEATEN 4 STRIPS BACON, CHOPPED 2 GREEN ONIONS, SLICED THINLY 8 SLICES SOURDOUGH BREAD SOFTENED BUTTER |
| Chop 4 cheese slices, combine with eggs & set aside. Saute bacon & green onions in butter until the onions are translucent. Add egg & cheese mixture, cook stirring over medium heat until eggs are set. Remove & keep warm. Butter all slices of bread on one side. Place the slices in clean skillet, butter side down. Top each with one slice of cheese & an equal amount of egg mixture. Place one slice of cheese over eggs on each sandwich. Top with remaining bread, butter side up. Cook over medium low heat turning once ( carefully ) until bread is a golden brown & cheese is melted. |
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CHICKEN SALAD PANINI
| 1 1/2 CUPS CHOPPED, COOKED CHICKEN BREAST 1/4 CUP MAYONAISE 2 TABLESPOONS BACON BITS 2 TABLESPOONS FINELY CHOPPED ONION 2 TABLESPOONS RANCH DRESSING 8 SLICES MULTI GRAIN OR WHEAT BREAD 4 SLICES SHARP CHEDDAR CHEESE 1 TOMATO, CUT INTO 8 THIN SLICES |
| Mix chicken & the next 4 ingredients. Spread onto 4 slices of the bread. Top with tomatoes, cheese & remaining bread. Cook in preheated grill pan or skillet that has been sprayed with cooking spray on medium heat until golden brown |
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CLASSIC RUEBEN SANDWICH
| 1/2 CUP SOUR CREAM 2 TABLESPOONS CHILI SAUCE 1 TEASPOON PREPARED HORSERADISH 1/4 TEASPOON SALT 8 SLICES RYE BREAD 1/2 CUP WELL DRAINED SAUERKRAUT 8 SLICES COOKED CORNED BEEF 8 SLICES SWISS CHEESE BUTTER, SOFTENED FOR SPREADING |
| For the dressing combine sour cream, chili sauce, horseradish & salt, blend until smooth. Spread dressing on each slice of bread. Spread about 2 tablespoons kraut on 4 slices of bread. Top each with 2 slices of corned beef, 2 slices of swiss cheese & cover with remaining slices of bread. Butter both sides of each sandwich. Heat a skillet or griddle & cook on both sides until lightly browned. |
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| GRILLED HAM AND TOMATO SANDWICHES |
| 1/2 CUP APPLE CURRY CHUTNEY 8 THIN SLICES FRENCH BREAD 1 SMALL TOMATO, SLICED 8 THIN SLICES COOKED HAM 4 SLICES CHEDDAR CHEESE |
| Spread chutney evenly over slices of bread. Top each of 4 slices evenly with tomato, 2 slices ham, & 1 slice of cheese. Top with remaining bread slices, chutney side down. Spray non stick skillet with butter flavor cooking spray. Grill sandwiches over medium heat about 3 minutes on each side or until golden brown. |
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EMPANADAS
| 1/2 CUP RAISINS 1 TABLESPOON APPLE CIDER VINEGAR 1 POUND GROUND BEEF 1 SMALL ONION 2 CLOVES MINCED GARLIC 1 ( 16 OZ ) JAR SALSA, CHUNKY STYLE, DIVIDED USE 1/4 CUP SLIVERED ALMONDS 2 TABLESPOONS PACKED BROWN SUGAR 1/2 TEASPOON GROUND CINNAMON 1/4 TEASPOON SALT 1/2 CUP SHREDDED MILD CHEDDAR CHEESE 1 POUND FROZEN BREAD DOUGH, THAWED 1 LARGE EGG, BEATEN |
| Preheat oven to 375*. Combine raisins & vinegar in small bowl, soak for 15 to 20 minutes or until raisins are plumped up. Cook beef, onion, & garlic in large skillet until beef is well browned, drain. Add the salsa, almonds, raisins, sugar, cinnamon & salt. Bring to a boil & cook for 3 to 4 minutes to get the flavors blended. Divide dough into 6 pieces & roll into balls. On well floured board, roll each ball into a 6 inch circle. Place 1/2 cup of meat filling on bottom half of circle. Sprinkle with cheese. Fold top half of dough over filling, crimp edges with tines of a fork. Pierce top with same fork. Place on greased cookie sheet, brush with the beaten egg. Bake for 20 minutes until golden brown. Serve with the remaining salsa. |
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HOT HAM & PEPPER CHEESE HOAGIES
| 8 OUNCES FULLY COOKED HAM, THINLY SLICED 4 HOAGIE BUNS, SLICED LENTGHWISE 1/4 CUP SPICY MUSTARD 1/4 CUP MAYONAISE 4 SLICES PEPPER JACK CHEESE 1/2 CUP SHREDDED LETTUCE 1 TOMATO, THINLY SLICED |
| Preheat oven to 350*. Spread inside surface of buns with mustard & mayo. Layer ham & cheese slices on bottom halves of buns, top with lettuce & tomato. Top this with remaining buns. Wrap Hoagies in foil & heat in the oven at 350* until cheese is melted. About 15 minutes. |
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MEATLOAF SANDWICHES
| 1 ( 33 OUNCE ) PKG STOUFFERS FAMILY STYLE MEATLOAF W / GRAVY 1 MEDIUM SIZE GREEN PEPPER, THINLY SLICED 1 MEDIUM ONION, THINLY SLICED 2 TABLESPOONS VEGETABLE OIL 1 TEASPOON DRIED ITALIAN SEASONING 8 KAISER ROLLS, SPLIT 1 CUP ( 4 OUNCES ) SHREDDED MOZZARELLA CHEESE |
| Bake meatloaf according to the pkg directions. Carefully remove cover from meatloaf. Drain gravy, cut meatloaf & set aside. Saute bell pepper & onion in hot oil in a skillet until tender, remove from skillet & set aside. Place meatloaf slices evenly on bottom halves of rolls, top with vegetables & gravy. Sprinkle with cheese. Place in 9x13 inch baking pan. Bake at 350* for 5 minutes or until cheese melts. Top with remaining rolls & bake for 5 more minutes. |
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PANINI
| 1 (12.7 OZ PKG ROSEMARY & GARLIC FOCACCIA BREAD MIX, PREPARED ACCORDING TO PKG DIRECTIONS |
| Cut focaccia bread into 6 pieces. Slice each piece in half horizontally. Top 6 pieces evenly with assorted meats, cheeses, dressing, pickles, tomatoes, onions & such. Or fill with your choice of vegetables. Top with remaining pieces of bread, Cut in half. |
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PORK AU JUS SANDWICHES
| 1 POUND BONELESS PORK ROAST 1 ENVELOPE ONION SOUP MIX ABOUT 16 MUSHROOMS, THINLY SLICED 1 TEASPOON BUTTER 4 FRENCH ROLLS, SPLIT |
| Preheat oven to 350*, coat pork with the soup mix. Place in a shallow baking pan & roast for 45 minutes. Remove meat from oven & let rest for 5 minutes. Scrape any pan drippings into a microwave safe dish & add water to measure 1/3 cup. Cover & microwave on high for 20 to 30 seconds, until mixture is boiling. Place mushrooms in microwave safe dish, top with butter & cover with plastic wrap. Cook on high for 45 to 60 seconds until mushrooms are tender. Slice roast & place on rolls, spoon over mushrooms & pan juices. Serve immediately. |
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THREE CORNERED CHICKEN SANDWICHES
| 1 ( 3OZ ) PKG CREAM CHEESE, SOFTENED 1 TABLESPOON MILK 1 ( 4OZ ) CAN DICED GREEN CHILIES 2 CUPS COOKED, DICED CHICKEN 2 ( 8OZ ) PKGS REFRIGERATED CRESCENT ROLL DOUGH, CUT INTO 16 TRIANGLES 1/3 CUP BUTTER, MELTED 1 1/2 CUPS CRUSHED CORN CHIPS |
| Preheat oven to 350*. Lightly grease baking sheet. Combine cream cheese & milk. Add green chilies & chicken, season to taste with salt & pepper. Place 2 to 3 tablespoons of chicken filling on 8 of the triangles. Moisten edges of dough with water. Place remaining triangles on top, seal edges using a fork. Brush both sides of sandwiches with butter, roll in corn chips. Bake for about 25 minutes. |
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| HOT & SPICY SUB SANDWICH |
| 1/2 CUP MAYONNAISE 2 TEASPOONS HONEY DIJON MUSTARD 1 TEASPOON PREPARED HORSERADISH 1 ( 1 LB ) LOAF FRENCH BREAD 5 LARGE LETTUCE LEAFS 4 OZS PEPPERONI, SLICED 8 OZS HAM, THINLY SLICED 4 OZS SALAMI, SLICED 8 OZS JALEPENO PEPPER CHEESE, SLICED 1 CUP SLICED & SEEDED BELL PEPPER 1 ONION, THINLY SLICED 1 TOMATO, THINLY SLICED |
| In a small bowl combine mayonnaise, mustard, horseradish & set aside. Slice French bread lengthwise in half. Spread with half of mayonnaise mixture. Layer with lettuce, pepperoni, ham, salami, cheese, bell pepper, onion, & tomato. Spread remaining mayo mixture on top of bread. Slice & serve. |
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HONEY JOES
| 1/4 CUP CHOPPED ONION 1/4 CUP CHOPPED CELERY 1/4 CUP GRATED CARROT 2 TABLESPOONS VEGETABLE OIL 1 LB GROUND HAMBURGER 1/2 CUP TOMATO PASTE 1/4 CUP HONEY 3 TABLESPOONS WATER 1 TABLESPOON WHITE VINEGAR 2 TEASPOONS WORCHESTERSHIRE SAUCE 1 1/2 TEASPOONS CHILI POWDER 1/4 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER 4 HAMBURGER BUNS |
| In large pan over medium heat, saute onions, celery, & carrots in oil until soft. Stir in meat & cook until browned, stirring frequently Stir in remaining ingredients. Simmer covered 3 to 5 minutes longer. Divide mixture evenly between buns to serve. |
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GRILLED PINEAPPLE CHICKEN SANDWICHES
| 6 SKINLESS, BONELESS CHICKEN BREAST HALVES 1 20 OZ CAN PINEAPPLE SLICES, DRAINED 1 RED OR GREEN BELL PEPPER, SLICED INTO RINGS PREPARED HONEY MUSTARD 6 HOAGIE ROLLS, SPLIT & TOASTED |
| Grill or broil the chicken, pineapple slices, bell pepper rings brushing occasionally with honey mustard. Serve the chicken topped with the pineapple & bell pepper on the toasted hoagies. |
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BRATS IN A HOT TUB
| 2 TABLESPOONS BUTTER 1 LARGE ONION, THINLY SLICED 1 LARGE ALUMINUM PAN 2 TO 3 BOTTLES OF BEER ( I USE BUDWEISER ) 2 PKGS FRESH BRATWURST HOAGIE ROLLS, OR HOT DOG ROLLS ALL YOUR FAVORITE CONDIMENTS |
| Melt butter in large skillet, add onions & cook over low heat, uncovered until onions are caramelized. They will be golden in color. Prepare grill. Place aluminum pan on one side of the grill & add the caramelized onions. Add the beer next. Bring to a simmer. Meanwhile grill the brats until golden brown, then place them in the hot tub. Serve the brats on buns with condiments of your choice. |
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