Curried Shrimp Toast Recipe

Curried Shrimp Toast Recipe

• 12 slices firm white sandwich bread 
• 1/2 cup soft butter 
• 1 teaspoon curry powder 
• 1/2 pound sharp Cheddar cheese, coarsely grated 
• 12 to 16 ounces cooked shrimp 

• Remove crusts and toast bread on one side only. 
• Blend butter and curry and spread on untoasted side of bread. 
• Cut each into 4 squares and place on cookie sheet. 
• Place one shrimp on each square. 
• Lightly sprinkle and press in the cheese. 
• Toast carefully at 375 degrees F until cheese is melted (about 10 minutes). 

Serve hot!

Cucumber Sandwiches Recipe

Cucumber Sandwiches Recipe 

• 8 ounces cream cheese, softened 
• 3 large cucumbers, shredded and drained 
• 1 package Good Seasons Blue Cheese Dressing mix 
• 1 tablespoon mayonnaise (not Miracle Whip) 

• Mix cheese, dry dressing mix and mayonnaise. 
• Fold in cucumbers. 
• Refrigerator sandwiches and leftover sandwich spread

Cuban Sandwich Recipe

Cuban Sandwich Recipe

• Use leftover Roast Pork a la Criolla for this sandwich if you have any. 
• This sandwich is a favorite in Miami, Florida, as it was first made by the Hispanic community there.
• Since it is eaten in the wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes known as "Medica Noche" (midnight), especially when made on the soft, sweet egg sandwich roll available from Cuban bakeries. 
• Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add sliced dill or bread and butter pickles and close sandwich. 
• Lightly butter outside surface of roll and grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted. 

Crock Pot Barbecue Beef Recipe

Crock Pot Barbecue Beef  Recipe

• 1 (2 1/2 pound) chuck roast 
• 1 cup water 
• 1 bottle barbecue sauce 
• 1/3 cup Worcestershire sauce 
• 1 teaspoon mustard 
• 1 onion, chopped 
• Salt and pepper 

• Add all ingredients to crockpot. 
• Cook on HIGH heat until it boils. 
• Simmer on LOW for 6 to 8 hours. 

Chop meat and stir all well. Serve

Crescent Monte Cristo Loaf Recipe

Crescent Monte Cristo Loaf Recipe 

• 2 (8 ounce) cans refrigerated crescent dinner rolls  
• 2 tablespoons butter or margarine, melted 
• 2 tablespoons honey 
• 6 ounces thinly sliced smoked turkey 
• 6 ounces thinly sliced Muenster cheese 
• 6 ounces thinly sliced cooked ham 
• 1/3 to 1/2 cup red raspberry preserves 

Topping 

• 2 tablespoons honey 
• 1 tablespoon sesame seeds 

• Separate dough into 4 long rectangles. 
• Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal. 
• In small bowl, combine butter and 2 tablespoons honey, mix well. 
• Brush over dough. 
• Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes. 
• Grease a 15 x 10 x 1 inch baking pan. 
• Carefully place one crust on pan. 
• Top evenly with turkey. 
• Place second crust over turkey; top with cheese and ham. 
• Place third crust over ham; spread evenly with preserves. 
• Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds. 
• Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden brown. 
• Let stand 5 minutes. 

Cut into 6 to 8 slices.

Crescent Cordon Bleu Recipe

Crescent Cordon Bleu Recipe 

• 1 1/2 cups chopped, cooked chicken  
• 1 1/2 cups chopped, cooked ham  
• 1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced  
• 4 ounces Swiss cheese, shredded  
• 2 (8-ounce) cans crescent dinner rolls  
• 1 egg, beaten 
• Sesame seeds 

• Preheat oven to 350 degrees F. 
• Lightly coat a cookie sheet with vegetable cooking spray. 
• In a bowl, combine chicken, ham, mushrooms and Swiss cheese. 
• Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal. 
• Spoon 1/2 cup mixture into center of each rectangle. 
• Pull 4 corners of dough to center; twist slightly. 
• Seal edges. 
• Place on cookie sheet. 
• Brush with beaten egg; sprinkle with sesame seeds. 

Bake for 18 to 24 minutes until golden brown.

Makes 8 servings

Creole Jack Rabbit Recipe

Creole Jack Rabbit Recipe 

• 4 slices bacon, finely chopped 
• 1/2 cup onion, minced 
• 1/2 cup green bell pepper, minced 
• 1/4 cup flour 
• 1 cup milk 
• 2 cups canned tomatoes, drained, chopped 
• 1 cup Monterey jack cheese, shredded 
• 1 teaspoon Worcestershire sauce 
• 1/2 teaspoon salt 
• English muffins or toast triangles 

• Cook bacon until crisp. 
• Add onion and green pepper and sautÈ until tender. 
• Blend in flour. 
• Stir in  milk and tomatoes and cook until thickened.
•  Add cheese, Worcestershire sauce and salt. 
• Stir until cheese melts. 
• Serve over toast or muffins. 

Serves 6.

Creole Bean Burger Recipe

Creole Bean Burger Recipe

• 1 (15 ounce) can red kidney beans, drained, rinsed and mashed 
• 1 onion, chopped 
• 1 egg 
• 1 tablespoon catsup 
• 1 teaspoon mustard 
• 2 teaspoons Worcestershire sauce 
• 1/4 teaspoon ground cumin 
• 3 tablespoons flavored bread crumbs 
• 1 tablespoon oil 
• 4 hamburger buns 
• Lettuce 
• Thousand Island dressing 

• Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs. 
• Form into 4 patties. 
• Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat. 

Serve on buns with lettuce and Thousand Island dressing.

Creamy Tuna on Bagels Recipe

Creamy Tuna on Bagels Recipe 

• 8 ounces cream cheese, softened
• 1 (6 1/2 ounce) can tuna, drained, flaked
• 2 tablespoons scallion slices
• 1/2 teaspoon dill weed
• Dash of salt and pepper
• 3 bagels, sliced and toasted

• Combine all ingredients except bagels; mix lightly. 
• Spread bagel halves with cream cheese mixture. 
• Broil for 5 to 7 minutes or until thoroughly heated.

Serves Creamy Tuna on Bagels

Creamed Shrimp on Toast Recipe

Creamed Shrimp on Toast Recipe 

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• Dash of white pepper
• Dash of salt

• 1 cup drained, canned shrimp or fresh, cooked shrimp
• Blend flour and butter over low heat. 
• Add milk, stirring constantly, until thickened. 
• Add white pepper and salt. 
• Then add shrimp and heat just until shrimp are heated.

Serve over toast.

Creamed Chicken on Toast Recipe

Creamed Chicken on Toast Recipe 

• 1 package grilled chicken breast strips (Louis Rich)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/2 cups broccoli florets, cooked drained
• 1/2 cup milk
• 1/2 cup shredded Swiss cheese
• 1 teaspoon Worcestershire sauce
• 8 slices bread, toasted cut diagonally in half

• Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup, broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture is thoroughly heated and cheese is melted, stirring occasionally.

Serve over toasted bread slices.

Crabmeat Calzones Recipe

Crabmeat Calzones Recipe

• 1 package hot roll mix
• 1 1/4 cups hot water
• 2 tablespoons vegetable oil
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, grated
• 8 ounces cream cheese, softened
• 1/2 pound crabmeat
• 4 green onions, chopped
• 1 clove garlic, minced fine
• 1 small can olives, chopped
• 1 tablespoon fresh parsley or 1 teaspoon dried, chopped

• In large bowl, combine hot roll mix (flour mixture and yeast). 
• Moisten with water and oil. 
• Turn out dough onto lightly floured surface. 
• With greased hands, shape dough into ball and knead until no longer sticky (about 3 minutes). 
• Divide into 10 equal parts. 
• Cover loosely with plastic wrap and towel.
• Meanwhile, combine remaining ingredients in medium bowl, mixing well.
• Roll out each ball of dough into an 8-inch circle on a lightly floured surface. 
• Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. 
• Brush edge with water. 
• Fold dough in half overfilling. 
• Press edges to seal, fluting sealed edge decoratively. 
• Place on greased cookie sheet, then brush with oil. 
• Bake at 400 degrees F until brown (about 25 to 30 minutes).

Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling

Crab Tomato Sandwiches Recipe

Crab Tomato Sandwiches

• 3 ounces cream cheese, softened
• 1/2 cup shredded crabmeat
• 1 teaspoon lemon juice
• 1 egg, lightly beaten
• 3 tablespoons mayonnaise
• 2 tablespoons minced parsley
• 2 tablespoons grated Parmesan cheese
• Dash of cayenne pepper
• 6 slices sandwich bread, crusts removed
• 2 large tomatoes, ripe but firm

• Preheat oven to boil. 
• Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; blend carefully. 
• Toast one side of the bread slices. 
• Cut tomatoes into thick slices and place on untoasted side of bread slices. 
• Spread with the topping mixture and broil about 5 inches from heat until puffed and browned

Serves Crab Tomato Sandwiches

Crab Newburg Recipe

Crab Newburg Recipe 

• 1 cup (2 sticks) butter
• 3 tablespoons flour
• 1/8 teaspoon red pepper
• Dash of Tabasco® sauce
• 2 tablespoons onion juice
• 2 cups heavy cream
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon Accent®

• In a double boiler, with water in bottom boiling vigorously, melt the butter. 
• Blend in flour, stirring until mixture is smooth. 
• Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly. 
• The mixture should be thick.
• Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). 
• Heat thoroughly.
• When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while water in bottom pan simmers. 
• Keep covered. 
• Let steep for 15 minutes before serving over buttered toast or in patty shells.

Serves Crab Newburg sandwiches

Crab Melt Sandwiches Recipe

Crab Melt Sandwiches Recipe 

• 1 pound fresh lump crab meat, picked over
• 2 tablespoons fresh lime juice, or to taste
• 1/2 cup mayonnaise
• 2 teaspoons coarse-grained mustard
• 4 (1-inch thick) slices Italian bread, with crust removed
• 4 teaspoons freshly grated Parmesan

• Unsalted butter, softened, if desired
• Preheat broiler.
• Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. 
• In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. 
• Pour sauce over crab and toss to coat.
• Season crab mixture with salt and pepper and chill, covered, for 30 minutes.
• Lightly toast bread. 
• Lightly butter toast. 
• Spoon one fourth crab mixture into 1/2 cup measure.
• Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet.
• Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. 
• Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4 Crab Melt Sandwiches.

Crab Melt Sandwiches Recipe

Crab Melt Sandwiches Recipe 

• 1 pound fresh lump crab meat, picked over
• 2 tablespoons fresh lime juice, or to taste
• 1/2 cup mayonnaise
• 2 teaspoons coarse-grained mustard
• 4 (1-inch thick) slices Italian bread, with crust removed
• 4 teaspoons freshly grated Parmesan

• Unsalted butter, softened, if desired Preheat broiler. 
• Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.
• In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. 
• Pour sauce over crab and toss to coat. 
• Season crab mixture with salt and pepper and chill, covered, for 30 minutes.
• Lightly toast bread. 
• Lightly butter toast. 
• Spoon one fourth crab mixture into 1/2 cup measure.
• Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. 
• Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. 
• Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4 Crab Melt Sandwiches 

Crab Burgers Recipe

Crab Burgers Recipe

• 1 cup fresh or canned crab meat
• 1/2 cup diced celery
• 2 tablespoons chopped onion
• 1/2 cup shredded Cheddar cheese
• 1/2 cup mayonnaise

• Mix all ingredients. 
• Spread on toasted English muffins and broil a few seconds.

Serve Crab Burgers hot.

Crab Benedict Recipe

Crab Benedict Recipe 

• 1 pound fresh crabmeat, drained and flaked
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 tablespoons mayonnaise or salad dressing
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter or margarine, melted
• 1 (1 1/8 ounce) package Hollandaise sauce mix
• 4 English muffins, split and toasted

• Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. 
• Prepare Hollandaise sauce according to package directions (or make your own!).
• Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.

Makes 4 servings.

Cowpoke Sandwich Recipe

Cowpoke Sandwich Recipe

• 1 large onion, sliced thick
• Cilantro and Mexican oregano, dried, crumbled
• Salt and pepper
• Bread slices, buttered
• Vinegar and water, in equal amounts
• Cayenne pepper, to taste
• Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture.
• Refrigerate for 8 to 10 hours.

• Drain onion slices, season with salt, pepper and cayenne. 
• Place between two slices of buttered bre

Serves Cowpoke Sandwich Recipe

Cowboy Joes Recipe

Cowboy Joes Recipe 

• 1 pound lean ground beef
• 1 (8 ounce) can tomato sauce
• 1/2 cup onion, chopped
• 1/4 cup catsup
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon vinegar
• 1/2 green bell pepper, chopped

• In skillet, brown meat with pepper and onion; pour off fat. 
• Add remaining ingredients except buns; bring to a boil. 
• Reduce heat; cover and simmer 15 to 20 minutes.

Serve on buns.

Corned Beef Sandwich Spread Recipe

Corned Beef Sandwich Spread Recipe 

• 4 tablespoons sharp cheese, grated
• 2 tablespoons mayonnaise
• 1/4 pound cooked corned beef, chopped
• 6 tablespoons minced sweet pickle
• 2 teaspoons finely minced onion
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• Blend cheese and mayonnaise until smooth and soft. 
• Add remaining ingredients. 
• Mix until all ingredients are well blended. 
• Store in refrigerator.

Makes 12 Corned Beef sandwiches.

Corned Beef Sandwich Spread Recipe

Corned Beef Sandwich Spread Recipe     

• 1 (12 ounce) can corned beef
• 1/2 cup celery
• 1 tablespoon grated onion
• Dash of salt
• Dash of pepper
• 2 tablespoons relish
• 1 tablespoon horseradish
• 2 tablespoons mayonnaise

Serves Corned Beef Sandwich Spread 

Corn Dogs Recipe

Corn Dogs Recipe

• 1 cup flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup cornmeal
• 2 tablespoons shortening
• 1 egg, lightly beaten
• 3/4 cup milk
• 1 pound hot dogs

• Vegetable oil (for deep frying)
• Catsup
• Prepared mustard
• Sift together dry ingredients. 
• Stir in cornmeal. 
• Cut in shortening until mixture resembles coarse meal. 
• Mix egg and milk and stir into cornmeal mixture until blended. 
• Insert wooden Popsicle sticks into end of each hot dot. 
• Coat evenly with batter. 
• Fry in deep oil heated to 375 degrees F until brown.

Drain on paper towels and serve Corn Dogs with catsup and mustard

Coney Island Hot Dogs Recipe

Coney Island Hot Dogs Recipe 

• 1 pound ground beef
• 4 tablespoons shortening
• 1 large onion, chopped
• 2 cups thick tomato purée
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 teaspoon salt
• 16 to 20 hot dogs

• Brown beef in shortening, mashing as it cooks so meat will not be lumpy. 
• Add onion when meat is half cooked. 
• Add remaining ingredients, except hot dogs, and simmer about 30 minutes.

Serve Coney Island Hot Dogs hot with hot dogs and buns.

12 kettle-cooked Hot Dogs Recipe

12 kettle-cooked hot dogs Recipe 

• 12 heated buns
• Mustard
• Chopped onion

Coney Sauce

• 1/2 pound ground beef
• 1/4 cup water
• 1/4 cup chopped onion
• 1/2 teaspoon MSG
• 1 garlic cloves, minced
• 8 ounces tomato sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt

• Sauté the ground beef. 
• Stir in remaining ingredients and simmer uncovered for 10 minutes.

Serves 12 Kettle - Cooked Hot Dogs

Colorful Pepper and Mango Quesadillas Recipe

Colorful Pepper and Mango Quesadillas Recipe

• 2 teaspoons vegetable oil
• 1/2 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 yellow bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon oregano leaves
• 1 ripe but not too soft mango, peeled, seeded and chopped
• 1 tablespoon chopped cilantro
• Juice of 1 lime

• 1 serrano or jalapeno chile, minced, or some crushed red pepper flakes to taste, optional
• Flour tortillas (great to use two or three different colors/flavors)
• Heat oil in large nonreactive skillet over medium heat. 
• Add peppers, onions, chili powder and oregano. 
• Sauté 2 minutes until softened. 
• Add mango, cilantro, lime and hot pepper, if using. 
• Stir to combine well; let cool.
• Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings.
• For each quesadilla, spread 3/4 cup filling over the tortilla. 
• Spread 2 tablespoons of your favorite salsa over the filling. 
• Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. 
• Quesadillas can be assembled a day before cooking and stored stacked on a plate, covered well in your refrigerator. 
• Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. 
• Cook 2 minutes on each side until lightly browned and cheese is melted. 
• After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs.

Serve Colorful Pepper and Mango Quesadillas with salsa and sour cream.

Coconut Hot Dogs Recipe

Coconut Hot Dogs Recipe 

• Oil (for frying)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/16 teaspoon white pepper
• 1 1/2 teaspoons oil
• 1/2 to 2/3 cup beer (at room temperature)
• 6 hot dogs
• 1 cup coconut, slightly chopped
• 3 tablespoons flour

• Heat oil to 350 degrees F.
• Combine flour, cornstarch, salt and pepper. 
• Stir in 1 1/2 teaspoons oil and desired amount of beer so batter is not too thin. 
• Coat hot dogs with batter, lifting out of batter with a fork. 
• Sprinkle with coconut. 
• Roll lightly in flour. 
• Fry hot dogs one at a time in oil until golden. 
• Heat in 275 degree F oven for 8 to 10 minutes until center of hot dogs are heated.

Serves Coconut Hot Dogs!

Coca-Cola® Sloppy Joes Recipe

Coca-Cola® Sloppy Joes Recipe 

• 1 1/2 pounds lean ground beef or turkey
• 1 large onion, chopped
• 1 cup Coca-Cola®
• 1 cup thick, tomato-based barbecue sauce
• 6 hamburger buns

• In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. 
• Reduce heat to medium; stir in cola and barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired consistency, another 10-15 minutes. 
• Season to taste with salt and pepper.
• Toast cut side of buns, if desired, under broiler or in a skillet. 
• Heap mixture onto buns. 

Serves Coca-Cola Sloppy Joes

Chorizo / Beef Picadillo (Chorizo/Beef Filling) Recipe

Chorizo / Beef Picadillo (Chorizo/Beef Filling)

• 2 1/2 tablespoons olive oil
• 2/3 cup green chiles, minced
• 2/3 cup onions, minced
• 2/3 cup potatoes, minced
• 3 cloves garlic, minced
• Heaping 1/4 teaspoon salt
• Heaping 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 8 ounces chorizo
• 1 1/4 pounds very lean ground beef

• Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
• Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 minutes, stirring often. 
• You may have to add a little more olive oil to keep the vegetables from sticking.
• Add tomatoes and continue cooking for 3 minutes, stirring often. 
• Add salt, cumin and oregano and cook for 1 minute. 
• Add chorizo, breaking it up and stirring it into the vegetables. 
• When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients. 
• When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes.

Serves Chorizo / Beef Picadillo

Chili Dogs Recipe

Chili Dogs Recipe 

• 1 (16 ounce) can chili or homemade chili
• 1 pound hot dogs
• 1/2 cup chopped onion
• 1 cup shredded Cheddar cheese

• Heat chili in saucepan. 
• Grill or broil hot dogs about 4 minutes.
•  Put hot dogs on toasted hot dog rolls, top with chili, onion and cheese.

Serves Chili Dogs!

Chili Burritos Recipe

Chili Burritos Recipe 

• 1 1/2 cups chili
• 4 flour tortillas
• 1 cup mild Cheddar cheese, grated

• Heat the chili. Lightly heat the tortillas in a dry skillet. 
• Divide the chili among the 4 tortillas.
• Sprinkle on the cheese. 
• Roll up into cylinders. 

Serve Chili Burritos warm

Chile Rellenos Sandwiches Recipe

Chile Rellenos Sandwiches Recipe 

• 1 (4 ounce) can chopped green chiles, drained
• 6 slices bread
• 3 slices Monterey jack cheese
• 2 eggs
• 1 cup milk
• 2 to 4 tablespoons butter or margarine
• Salsa (optional)

• Mash chiles with a fork; spread on three slices of bread. 
• Top with cheese and remaining bread. 
• In a shallow bowl, beat eggs and milk; dip the sandwiches.
• Melt 2 tablespoons of butter in a large skillet. 
• Cook sandwiches until golden brown on both sides and cheese is melted, adding additional butter if necessary.

Serve Chile Rellenos Sandwiches with salsa if desired.

Chicken Taco Pita Pockets Recipe

Chicken Taco Pita Pockets Recipe 

• 1 small avocado, thinly sliced
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 cups finely cut-up cooked chicken
• 1 (4 ounce) can chopped green chiles, drained
• 1 small onion, sliced and separated into rings
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 8 pita breads (about 3 1/2 inches in diameter)
• 2 cups shredded Monterey jack cheese (8 ounces)
• 1 cup shredded lettuce
• 1/2 cup sour cream
• 1/2 cup taco sauce
• Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt.

• Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. 
• Cover tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.
• Split each pita halfway around edge with knife. 
• Separate to form pocket. 
• Spoon about 1/4 cup of the chicken mixture into each pita. 
• Top with cheese, lettuce and avocado.
• Serve with sour cream and taco sauce.

Makes 8 Chicken Taco Pita Pockets sandwiches.

Chicken Salad Sandwich with Lemon-Herb Dressing Recipe

Chicken Salad Sandwich with Lemon-Herb Dressing Recipe 

• Makes 16 sandwiches.
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon salt, or to taste
• 2 cooked whole boneless, skinless chicken
• breasts, cut into 1/4-inch dice
• 4 lettuce leaves, optional
• 8 slices multigrain bread

• Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. 
• Add chicken pieces. 
• Toss with dressing. 
• Place lettuce leaves on four slices of bread. 
• Divide chicken salad among four slices. 
• Top with remaining bread; cut each sandwich into four pieces.

Serves Chicken Salad Sandwich with Lemon-Herb Dressing 

Chicken Pizza Burgers Recipe

Chicken Pizza Burgers Recipe 

• 16 ounces ground chicken, fresh or thawed
• 2 cups pizza sauce, divided
• 1/2 teaspoon dried basil
• 4 slices provolone cheese
• 4 hot dog buns

• Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. 
• Shape into 4 wide, hot dog- shaped patties. 
• Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. 
• Top each with a cheese slice during the last few minutes of cooking.
• Toast buns on cooler portions of grill. 
• Heat remaining pizza sauce. 
• Spread on toasted buns and top with patty

Serves Chicken Pizza Burgers

Chicken Cordon Bleu Sandwiches Recipe

Chicken Cordon Bleu Sandwiches Recipe 

• 1 (10 ounce) package chicken patties
• 4 slices ham
• 4 slices Swiss cheese
• 4 buns
• Mustard
• Lettuce
• Tomato

• Prepare chicken according to package instructions. 
• Top each chicken patty with a slice of ham and cheese. 
• Return to oven for 2 minutes or until cheese is melted.
• Spread buns with mustard. 
• Assemble each sandwich with a patty, lettuce and tomato.

Serves Chicken Cordon Bleu Sandwiches

Chicken a la King Recipe

Chicken a la King Recipe 

• 1/4 cup melted butter
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 2 cups diced cooked chicken
• 1 can mushrooms, drained
• 1/4 cup chopped pimento

• Blend butter and flour in a frying pan. 
• Blend in chicken broth and milk. 
• Cook until thick.
• Add remaining ingredients and heat through. 
• Serve over hot toast points.
• If desired, you may add a few drops Tabasco to the sauce

Serves Chicken a la King Sandwich 

Chicago-Style Italian Beef Sandwiches Recipe

Chicago-Style Italian Beef Sandwiches Recipe 

• 1 (5 to 7 pound) rump roast
• 2 cups boiling water
• 2 beef flavor bouillon cubes
• 1 teaspoon dried marjoram
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon hot pepper sauce, more or less,
• depending upon taste
• Salt and pepper to taste
• 2 tablespoons Worcestershire sauce
• 6 garlic cloves, peeled and mashed
• 1/2 cup chopped green bell pepper
• 2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces

• Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. 
• Preheat oven to 325 degrees F. 
• Bake, allowing 25 minutes per pound. 
• Roast will be rare. 
• Cool, and slice very thin.
• To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). 
• Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. 
• Simmer for 15 minutes.
• Add the thinly sliced beef and cover. 
• Marinate in gravy in refrigerator overnight.
• The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.

Makes 8 to 10 Chicago-Style Italian Beef Sandwiches.

Chicago Hot Dogs Recipe

Chicago Hot Dogs Recipe 

• All-beef hot dogs
• Green sweet bell pepper, diced
• Yellow onions, diced
• Mustard
• Sweet pickle relish
• Dill pickle chips
• Cucumbers, sliced thin
• Iceberg lettuce, shredded
• Tomatoes, diced
• Hot peppers (pepperoncini)
• Celery salt

• Steam hot dogs and put condiments on table. 
• NEVER USE CATSUP! Celery salt is a MUST!

Serve Chicago Hot Dogs on poppy seed buns, if they are available.

Chicken Crescents Recipe

Chicken Crescents Recipe 

• 3 ounces cream cheese
• 1 to 2 large cans chicken
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons milk
• 1 tablespoon chopped onion
• 2 tablespoons butter, softened
• 1/2 cup crushed croutons
• 2 tablespoons melted butter

• Cream butter and cream cheese with milk, salt, and pepper.
•  Blend in the chicken. 
• Open crescent package, and create four rectangles with the crescents, don’t tear them into triangles.
• Place 1/4 of chicken mixture in the center of each rectangle. 
• Pull the corners up around the chicken and seal. 
• Brush with butter, and top with crushed croutons. 
• Bake 20 minutes at 350 degrees F.

Serve Chicken Crescents Sandwiches  

Chicken Cordon Bleu Calzones Recipe

Chicken Cordon Bleu Calzones Recipe

• 4 boneless, skinless chicken breasts (1 pound)
• 1 cup sliced, fresh mushrooms
• 1/2 medium onion, chopped
• 3 tablespoons cornstarch
• 1 1/4 cups milk
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (17 1/2 ounce) package frozen puff pastry, thawed
• 8 thin slices deli ham
• 4 slices Provolone cheese
• Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for
• 30 minutes or until juices run clear.

• Meanwhile in skillet, saute mushrooms and onion in butter until tender.
• Combine cornstarch and milk until smooth, stir into skillet mix. 
• Add basil and seasonings. 
• Bring to a boil, cook and stir for 2 minutes until thickened. 
• Drain chicken.
• Cut pastry sheets in half widthwise. 
• On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. 
• Fold pastry over fillings and seal edges.
• Place on a greased baking sheet. 
• Brush tops with milk if desired. 
• Bake at 400 degrees for 15-20 minutes or until puffed and golden.

Serves Chicken Cordon Bleu Calzones.

Cherry Chicken Salad Sandwich Recipe

Cherry Chicken Salad Sandwich

• 2 cups cubed cooked chicken
• 1/2 cup dried tart cherries
• 3 green onions, sliced
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• Lettuce leaves
• Chopped fresh parsley
• 2 to 4 croissants

• Combine chicken, cherries and onions in a large bowl; mix well. 
• In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. 
• Refrigerate, covered, 1 to 2 hours.
• Spoon chicken salad onto sliced croissants; top with lettuce. 
• Garnish with parsley, if desired.
• Makes 2 to 4 servings, depending on size of croissants.

Serve Cherry Chicken Salad Sandwich

Cheesteak Po’Boy Recipe

Cheesteak Po’Boy Recipe 

• 6 super-thin slices beef
• 2 teaspoons oil
• Salt and pepper
• French loaf, split
• 3 slices mozzarella cheese
• 1 cup very thinly-sliced onions
• Preheat oven to 350 degrees F.

• In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just browned.
• Season with salt and black pepper. 
• Stuff meat into open bread loaf. 
• Top with cheese and bake until bread is slightly crispy and cheese is melted.
• Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. 
• When sandwich is ready, top sandwich with onions.

Serve Cheesteak Po’Boy with potato chips.

Cheesesteak Pockets Recipe

Cheesesteak Pockets Recipe

• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 1 (14 ounce) package frozen beef or chicken sandwich steaks,
• separated into 8 portions
• 1 can Campbell’s Cheddar Cheese Soup
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 4 (6-inch) pita breads, cut in half, forming two pockets

• Heat oil in skillet. Add onion and cook until tender. 
• Add sandwich steaks and cook until browned.
• Pour off fat. Ad soup and mushrooms and heat through. 
• Spoon meat mixture into pita pockets.

Serves Cheesesteak Pockets

Cheese Sandwiches Recipe

Cheese Sandwiches Recipe 

• 1 jar Old English cheese spread
• 1/2 cup (1 stick) margarine
• 1 clove garlic, crushed

• Mix well. 
• Cut crusts from bread. 
• Cut into halves or fourths. 
• Cover top and sides with cheese spread. 
• Bake 15 minutes at 350 degrees F.
• These freeze well.

Serves Cheese Sandwiches

Cheese Flautas Recipe

Cheese Flautas Recipe 

• In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep.
• With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough sothat it is soft and pliable. 
• Remove and lay on a plate. 
• Sprinkle grated Longhorn or Monterey Jack cheese down the center of the tortilla. 
• Place 1 tablespoon tomato puree in the center of the cheese. 
• Lay a strip of green chile about 1/2 inch wide on top of the cheese. 
• Roll the tortilla up into a cigar-shape without pinching ends together. 
• Fry until brown on both sides.
• These are delicious served with guacamole and sour cream on the side. 

Serve Cheese Flautas

Carolina Pulled Pork Sandwich Recipe

Carolina Pulled Pork Sandwich Recipe

• 1/4 cup butter
• 1 1/2 cups chopped onion
• 3 cloves garlic, chopped
• 1 tablespoon powdered mustard
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 2 cups catsup
• 1/4 cup packed dark brown sugar
• 1/4 cup apple cider vinegar
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 whole (5 pound) Boston pork butt
• 12 soft hamburger buns

• Melt butter in saucepan. 
• Add onion and garlic; cook until softened, 5 minutes. 
• Add mustard, paprika, cumin and cayenne; cook 1 minute. 
• Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. 
• Uncover; simmer 30 minutes. 
• Add salt and pepper. 
• This can be made two days ahead, then refrigerated, covered. 
• Before using, simmer 3 minutes. 
• Preheat oven to 350 degrees F. 
• Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. 
• Bake, uncovered for 30 minutes. 
• Pour 1 cup of barbecue sauce over pork. 
• Cover pot. 
• Lower heat  to 250 degrees F. 
• Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the middle of the roast registers 170 degrees F to 180 degrees F. 
• Let cool slightly. 
• Trim off excess fat. 
• Pull meat apart using two forks. 
• Mix pulled meat with remaining barbecue sauce in a large bowl.

Serve Carolina Pulled Pork Sandwich on buns with cole slaw.

Carnival Corn Dogs Recipe

Carnival Corn Dogs Recipe

• 8 hot dogs
• 2 tablespoons cornmeal
• 1 tablespoon granulated sugar
• 1 cup pancake mix
• 2/3 cup water

• Mix together cornmeal, sugar, pancake mix and water. 
• Dip franks in batter, draining the excess over the bowl. 
• Fry in deep fat for 2 to 3 minutes at 375 degrees F. 
• Drain on paper towels.

Serves Carnival Corn Dogs 

Carnitas Sandwich Recipe

Carnitas Sandwich Recipe

This is one thing you can do with extra pork roast. Serve with warmed flour tortillas, more lime juice and finely chopped avocado.

• 2 to 3 cups cooked pork roast pieces
• At least 1/2 cup chopped scallions
• Juice of 1 Mexican lime
• 1 to 2 tablespoons chopped garlic
• Salt and pepper, to taste
• Preheat oven to 400 degrees F.

• Combine all ingredients in a roasting pan coated with nonstick spray. 
• Roast for 20 to 30 minutes on highest rack in oven. 
• Then turn on broiler and broil about 5 minutes to desired shade of brown.

Serves Carnitas Sandwich

Candied Corned Beef Sandwiches Recipe

Candied Corned Beef Sandwiches Recipe

• 1 (4 pound) corned beef brisket
• 20 black peppercorns 
• 2 bay leaves 
• 3 tablespoons packed brown sugar 
• 1 1/2 tablespoons soy sauce 
• 1 1/2 teaspoon dry mustard 
• 1 teaspoon ground ginger 
• 2 tablespoons tomato ketchup 
• 1 teaspoon red pepper flakes 
• 1 teaspoon molasses

• Place brisket in a pot and cover with water. 
• Add peppercorns and bay leaves and bring to a simmer. 
• Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.

Glaze

• Drain corned beef and place on a foiled baking sheet. 
• Preheat oven to 350 degrees F.
• In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. 
• Brush brisket with glaze. 
• Bake for 15 to 20 minutes, re-glazing two times while baking. 
• Refrigerate overnight and slice across the grain very thin for sandwiches.

Yield: 10 Candied Corned Beef Sandwiches

Camel Hump Sandwich Recipe

Camel Hump Sandwich Recipe

• 4 pita breads
• Sliced cooked ham
• Sliced salami
• 2 tomatoes, sliced
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon chopped ripe olives
• Lettuce

Dressing

• 1/4 cup Paul MassonÆ RosÈ
• 2 tablespoons lemon juice
• 1/8 teaspoon oregano
• 1/8 teaspoon garlic salt
• 1/8 teaspoon turmeric
• 1/8 teaspoon pepper

• Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. 
• Combine dressing ingredients and spoon over each sandwich before serving.

Serves Camel Hump Sandwich

California Club Sandwich Recipe

California Club Sandwich Recipe

• 4 slices baked turkey breast
• 1 fresh tomato, sliced
• 4 slices crisp bacon
• 1/2 fresh avocado, sliced
• Alfalfa sprouts
• 3 slices whole wheat bread
• Miracle Whip

• Toast bread; spread two bread slices with Miracle Whip. 
• On one slice, arrange tomato slices and bacon. 
• Add another slice of bread.  
• Arrange avocado and alfalfa sprouts on bread. 
• Add plain toasted slice of bread to top.

Serves California Club Sandwich 

California Chicken Cobb Sandwich Recipe

California Chicken Cobb Sandwich Recipe

• 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

• Combine ingredients until mixed well.
• To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
• Spread the inside of each piece of bread with sandwich dressing. 
• Cut the grilled chicken breast into diagonal pieces to fit the small bread rounds. 
• Top 12 pieces of bread and dressing with chicken, bacon pieces, avocado slices and lettuce. 
• Top with remaining bread that has been spread with dressing.

Serve California Chicken Cobb Sandwich at once or cover with clean, dry lettuce leaves to keep moist.

Calico Sandwiches Recipe

Calico Sandwiches Recipe

• 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

• Slice English muffins lengthwise; toast, then butter. 
• Mix all ingredients and put between the muffins.

Serves Calico Sandwiches

Cajun Chicken Sandwich Recipe

Cajun Chicken Sandwich Recipe

• 2 (6 ounce) boneless, skinless chicken
• breast halves, butterflied or pounded thin
• 3 tablespoons Cajun seasoning
• Butter
• 2 toasted buns, split

• Preheat cast iron skillet over high heat on top of stove. 
• Dredge chicken in Cajun seasoning. 
• Place small amount of butter in skillet and place seasoned chicken breasts in skillet. 
• Cook until seasoning is black, then turn and cook until done.

Serve Cajun Chicken Sandwich on toasted bun with your favorite sandwich toppings.

Makes 2 sandwiches

Brew Burgers Recipe

Brew Burgers Recipe

• Brew Sauce
• 1/4 cup Heinz 57 Sauce
• 1/4 cup beer
• In 1-cup glass measure, combine ingredients. 
• Microwave on HIGH 1 to 1 1/2 minutes until bubbly; set aside.

Burgers

• 1 1/2 pounds ground beef
• 1 large sweet onion, 1/2-inch slices
• 4 slices Swiss cheese
• 4 crusty white or whole wheat rolls, split Lettuce

• Shape ground beef into four 3/4-inch thick patties. 
• Place onion slices on grid over medium, ash-covered coals. 
• Grill onions, uncovered, 5 minutes.

•  Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally. 
• Season burgers with salt after turning, if desired. 
• Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese. 
• Line bottom half of each roll with lettuce. 
• Top each with burger, grilled onion and sauce. 
• Close sandwiches

Serves Brew Burgers 

Brats 'n' Beer Recipe

Brats 'n' Beer Recipe 

• 1 (12 ounce) can or bottle beer (not dark)
• 4 bratwurst (about 1 pound)
• 1 sweet or Spanish onion, thinly sliced and separated into rings
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hot dog buns

• Prepare coals for direct grilling. 
• Pour beer into heavy medium saucepan with ovenproof handle.(If not ovenproof, wrap heavy-duty foil around handle.) 
• Place saucepan on grill. 
• Pierce bratwurst with knife; add to beer. 
• Simmer, uncovered, over medium coals, 15 minutes, turning once. 
• Place onion rings on heavy-duty foil. 
• Drizzle with oil; sprinkle with salt and pepper. 
• Fold sides of foil over rings to enclose. 
• Place onion slices on grill.
•  Grill, uncovered, 10 to 15 minutes or until onion slices are tender. 
• Transfer bratwurst to grill. 
• Remove saucepan from grill; discard beer. 
• Grill bratwurst, 10 minutes or until browned and cooked through, turning once. 
• Place bratwurst in rolls. 
• Top each with onions.

Garnish Brats 'n' Beer as desired.

Brats and Beer Recipe

Brats and Beer Recipe

• 4 bratwurst
• 1 cup beer
• 1/2 cup water
• Dijon-style mustard
• Hot dog buns

• Prepare grill to medium heat.
• Pierce bratwurst three times with a fork. 
• Place brats into a skillet. 
• Add the beer and water. 
• Cover and bring to a boil over high heat. 
• Turn the temperature down and simmer Brats for 10 minutes. 
• Remove from skillet. 
• Arrange the brats on an oiled, preheated grill. 
• Grill for 5 to 6 minutes per side or browned. 
• Take some left over beer and pour about 1/3 cup. 
• Brush on Brats as they cook. 
• Turn the brats only once. 
• Brats are cooked when they are no longer pink in the center. 
• Remove from grill and place in hot dog buns. 
• Add mustard and enjoy.

Brats and Beer Recipe 

Bourbon Franks Recipe

Bourbon Franks Recipe

• 1 cup bourbon
• 1/4 cup brown sugar, packed
• 2 teaspoons Worcestershire sauce
• 1 cup catsup
• 1 tablespoon minced onion
• 1/8 teaspoon hot pepper sauce
• 2 to 3 pounds frankfurters

• Combine all ingredients and simmer for 1 hour.

Serve Bourbon Franks in hotdog buns

Bleu Cheeseburgers Recipe

Bleu Cheeseburgers Recipe

• 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

• 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. 
• Cover and refrigerate for 2 hours. 
• Preheat an outdoor grill for high heat. 
• Lightly press the meat into about 12 patties. 
• Cook on preheated grill until browned on both sides and to your desired doneness. 
• Serve on hamburger buns.

Serve Bleu Cheeseburgers

Beef Burgers Recipe

Beef Burgers Recipe

• 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

• Mix all ingredients together. 
• Broil in oven, or grill

Serve Beef Burgers

Black Forest Beef Sandwiches Recipe

Black Forest Beef Sandwiches Recipe

• 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

• In bowl combine applesauce, horseradish and sliced green onions; set aside.
• Slice steak diagonally across the grain, 1/8-inch thick.* 
• In large skillet heat 1 tablespoon of the butter to sizzling. 
• Add half the beef and sprinkle with half the salt and pepper. 
• Toss over high heat until lightly browned. 
• Remove and repeat with remaining butter, steak, salt and pepper. 
• For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. 
• Serve the applesauce mixture on the side. 
• Garnish with red onion rings and watercress.

* Partially freeze flank steak to make slicing easier.

Serve Black Forest Beef Sandwiches

Bistro Beef Sandwich Recipe

Bistro Beef Sandwich Recipe

Red wine and roasted red peppers take this steak sandwich to new heights.

Serves 4

• 1 pound beef round tip steak, 1/8 to 1/4-inch thick 
• 2 cloves garlic, crushed 
• 3 tablespoons lite 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

• Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips. 
• Heat large nonstick skillet over medium-high heat until hot. 
• Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
• Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon  pepper. 
• 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 are tender. 
• Add red peppers, wine and remaining 1 tablespoon lite soy sauce. 
• Bring to a boil and reduce heat. 
• Return beef to skillet and heat through.

 Serve Bistro Beef Sandwich!

Benedictine Sandwich Recipe

Benedictine 

• 2 cucumbers, peeled
• 1 medium onion
• 1 pound cream cheese
• 2 to 3 drops green food coloring

• Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down with spoon to remove all liquid. 
• Discard liquid. 
• Add drained cucumbers and onion to cream cheese and mix well in food processor. 
• Color with 2 to 3 drops green food coloring. 
• Use as a sandwich spread or as a dip. 
• Benedictine may also be used to stuff cherry tomatoes for an huors d'oeuvre tray.

Serve Benedictine Sandwiches!

Beef Sandwiches with Onion Marmalade Recipe

Beef Sandwiches with Onion Marmalade Recipe 

Serves beef sandwiches with onion marmalade for four 

• 3/4 pound thinly sliced deli roast beef
• 1 cup white or yellow 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

• To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. 
• Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. 
• Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
• Cool completely.
• Refrigerate in a tightly covered container up to 1 week.
• To assemble sandwiches, bring onion mixture to room temperature. 
• Place endive or lettuce leaves on bottom halves of toasted rolls. 
• Arrange beef over endive. 
• Spread onion mixture evenly over beef. 
• Place top halves on rolls. 
• Cut each sandwich in half.

Serve Beef Sandwiches with Onion Marmalade soon!

Beef Sandwiches Recipe

Beef Sandwiches Recipe 

• 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 rolls, split

• Combine seasonings; rub over roast. 
• Place in a crockpot. 
• Cover and cook on LOW for 6 to 8 hours or until meat is tender. 
• Shred with a fork.

Serve Beef Sandwiches on rolls.

NOTE:
No liquid is added to the crockpot because the moisture comes from the roast.

Beef Burgers Recipe

Beef Burgers Recipe

• 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

• Mix all ingredients together. 
• Broil in oven, or grill.

Serve beef burger warm 

BBQ Pork Sandwiches Recipe

BBQ Pork Sandwiches Recipe 

Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.

• 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

• Preheat broiler if manufacturer directs. 
• In medium bowl, combine molasses, catsup, Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.
• Place pork on rack in broiling pan. 
• Spoon any remaining molasses mixture over pork tenderloins.
• 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 still slightly pink in the center (internal temperature of tenderloins should be 160 degrees F on meat thermometer).

To serve, thinly slice pork. Serve BBQ Pork Sandwiches on dinner rolls with any juices from broiling pan.

Barbecued Turkey on Focaccia Recipe

Barbecued Turkey on Focaccia Recipe

• 4 pieces focaccia or thick-sliced,
• country-style rosemary bread
• 1/2 ripe avocado, mashed
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon prepared horseradish
• 8 slices barbecued turkey breast
• 4 slices canned pineapple, drained
• 4 teaspoons honey mustard
• 1/4 cup shredded Swiss cheese
• Lightly toast bread.

• In small bowl combine avocado, lemon juice and horseradish. 
• Divide into four portions and spread on bread. 
• Top each sandwich with two slices of turkey and a pineapple slice. 
• Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.

Serve Barbecued Turkey on Focaccia warm.

Barbecued Slaw Burgers Recipe

Barbecued Slaw Burgers Recipe

• 2 pounds ground beef
• 1 medium onion, diced
• 1 bottle barbecue sauce
• 1 sauce bottle water
• 5 to 6 tablespoons brown sugar
• Buns
• Cole slaw

• Brown ground beef and onion in small amount of hot shortening. 
• Add barbecue sauce, water and brown sugar. 
• Bring to boil; simmer for 2 hours.

Serve Barbecued Slaw Burgers on buns with cole slaw.

BBQ Pork Sandwiches Recipe

BBQ Pork Sandwiches Recipe

Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.

• 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

• Preheat broiler if manufacturer directs. 
• In medium bowl, combine molasses, catsup, worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.
• Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
• 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 still slightly pink in the center (internal temperature of tenderloins should be 160 degrees F on meat thermometer).

To serve BBQ Pork Sandwiches, thinly slice pork. Serve on dinner rolls with any juices from broiling pan.

Barbecued Turkey on Focaccia Sandwich Recipe

Barbecued Turkey on Focaccia Sandwich Recipe

• 4 pieces focaccia or thick-sliced,
• Country-style rosemary bread
• 1/2 ripe avocado, mashed
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon prepared horseradish
• 8 slices barbecued turkey breast
• 4 slices canned pineapple, drained
• 4 teaspoons honey mustard
• 1/4 cup shredded Swiss cheese
• Lightly toast bread.

• In small bowl combine avocado, lemon juice and horseradish. 
• Divide into four portions and spread on bread. 
• Top each sandwich with two slices of turkey and a pineapple slice. 
• Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.

Serve Barbecued Turkey on Focaccia Sandwich warm.

Barbecued Slaw Burgers Sandwich Recipe

Barbecued Slaw Burgers Sandwich Recipe

• 2 pounds ground beef
• 1 medium onion, diced
• 1 bottle barbecue sauce
• 1 sauce bottle water
• 5 to 6 tablespoons brown sugar
• Buns
• Cole slaw

• Brown ground beef and onion in small amount of hot shortening. 
• Add barbecue sauce, water and brown sugar. 
• Bring to boil; simmer for 2 hours.

Serve  barbecued slaw burgers sandwich on buns with cole slaw. 

Yields 10 to 12 servings.

Barbecued Pork Sandwiches Recipe

Barbecued Pork Sandwiches Recipe

• 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 in stockpot, boil meat in water for 4 hours or until it is falling apart. 
• Of course one can always use leftover pork roast but you will need a lot!! 
• Remove meat, cool, shred. 
• Discard the liquid. In same pot, add catsup, vinegar, Worcestershire sauce, mustard, Tabasco, butter and brown sugar. 
• Boil for 5 minutes, stirring. 
• Mix in the shredded pork and simmer for at least 30 minutes but longer is even better!!

Serve Barbecued Pork Sandwiches

Barbecued Pork and Beef Sandwiches Recipe

Barbecued Pork and Beef Sandwiches Recipe

In a crockpot, combine the following:

• 1 1/2 pounds lean stew beef
• 1 1/2 pounds lean pork cubes
• 1 cup finely chopped onion
• 2 cups finely chopped green bell pepper

Combine the following ingredients:

• 1 (6 ounce) can tomato paste
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon chili powder
• 1 teaspoon salt
• 2 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard

• Blend all of these ingredients well and add to the crockpot. 
• Stir into the meat, onion and pepper mixture. 
• Cover and cook on HIGH for 8 hours. 
• Stir to shred meat before serving on buttered rolls or pita bread.

NOTE: 

• If you do not have a crockpot, you can simmer this mixture on top of the stove. 
• Use a very heavy Dutch oven with a tight-fitting lid. 

This Barbecued Pork and Beef Sandwiches may also be served over rice rather than using rolls, if desired. Leftovers freeze great

Barbecued Brisket Sandwich Recipe

Barbecued Brisket Sandwich Recipe

• 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

• Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil tocover meat. 
• Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. 
• Sprinkle the 3 salts over meat. 
• Turn brisket over (fat side on top) and seal with foil. 
• Marinate overnight. 
• Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. 
• Pour off gravy and refrigerate until cold. 
• Slice meat with meat slicer on a thin setting or use an electric knife. 
• 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.

Serve Barbecued Brisket Sandwich Immediately

Barbecue Quesadillas Sandwich Recipe

Barbecue Quesadillas Sandwich Recipe

• 8 (10-inch) flour tortillas 
• 12 ounces smoked or barbecued meat 
• 2 cups shredded Cheddar cheese 
• 1 cup sautÈed red bell peppers, julienne 
• 1 cup sautÈed onions, julienne 
• 1 cup sautÈed sliced mushrooms
• Barbecue sauce

• SautÈ onions, peppers and mushrooms and place in bowl.
• Shred or chop your meat and coat lightly with barbecue sauce. 
• Preheat nonstick skillet on medium. 
• Spray pan with Pam. 
• Place on tortilla in pan and cover entire tortilla with layer of cheese. 
• Top cheese with smoked sauced meat and sautÈed vegetables. 
• Cover everything with another tortilla. 
• Spray top of second tortilla with Pam and turn over after the bottom is browned. 
• When the bottom of the second tortilla is browned, remove from pan and cut into wedges. 
• Repeat process until all tortillas are used.

 Serve Barbecue Quesadillas Sandwiches on a large platter with salsa, sour cream and guacamole.

Barbecue Pork on Buns Sandwich Recipe

Barbecue Pork on Buns Sandwich Recipe

• 1 (2-pound) boneless pork loin
• 1 onion, chopped
• 3/4 cup cola carbonated beverage
• 3/4 cup barbecue sauce
• 8 sandwich buns

• Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6 hours, until very tender. 
• Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

Serves 8 Barbecue Pork on Buns Sandwiches

Tip :

• Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Barbecue Frankburgers Sandwich Recipe

Barbecue Frankburgers Sandwich Recipe

• 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

• In an oblong glass dish, place hot dogs.
• Combine remaining ingredients except buns. 
• Pour over hot dogs and bake at 350 degrees F for 1 hour. 
• Serve in hot dog buns.

Variation

• Use ground beef patties in place of hot dogs and serve on hamburger buns. 

Serve Barbecue Frankburgers Sandwich

Barbecue Burgers Sandwich Recipe

Barbecue Burgers Sandwich Recipe

• 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

• Brown onion and beef. 
• Add flour, catsup, mustard, salt and pepper. 
• Add sour cream.

Serve on Barbecue Burgers Sandwich lightly-toasted hamburger buns.

Baked Crabmeat Sandwich Recipe

Baked Crabmeat Sandwich Recipe

• 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

• Place six slices bread, butter side up, in casserole. 
• Spread crabmeat over; add 6 more slices bread, butter side up. 
• Sprinkle with grated cheese. 
• Mix eggs, seasonings and milk together and  pour carefully over bread. 
• Cover and place in refrigerator several hours or overnight. 
• Bake 45 minutes at 325 degrees F.

Serves Baked Crabmeat Sandwiches 8 to 10.

Baked Beer Burgers Sandwich Recipe

Baked Beer Burgers Sandwich Recipe

• 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

• Preheat oven to 400°F.
• Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. 
• Shape into 6 patties. 
• Bake at 400 degrees F until brown, about 10 minutes. 
• Baste

Serve Baked Beer Burgers

Avocado Quesadillas Sandwich Recipe

Avocado Quesadillas  Sandwich Recipe

• 2 ripe tomatoes, seeded and diced
• 1 firm-ripe Haas avocado, peeled and diced
• 1 tablespoon chopped red onion
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Tabasco sauce
• 1/4 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 4 (6- to 7-inch) flour tortillas
• 1/2 teaspoon vegetable oil
• 1 1/3 cups coarsely grated Monterey jack cheese
• Fresh cilantro sprigs (for garnish)

• In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. 
• Season with salt and pepper. 
• In another small bowl stir together sour cream and cilantro and salt and pepper to taste. 
• Preheat broiler. 
• Put tortillas on a large baking sheet and brush tops with oil. 
• Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. 
• Turn tortillas and broil until other sides are pale golden. 
• Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. 
• Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. 
• Transfer quesadillas to a cutting board and cut each into 4 wedges. 
• Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Serve Avocado Quesadillas  Sandwich Recipe

Avocado Monte Cristo Sandwich Recipe

Avocado Monte Cristo Sandwich Recipe 

• A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
• Jack cheese, cilantro and salsa.
• Serves 12
• 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

• Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. 
• Cover 12 slices of bread with avocado slices. 
• Top each with 2 slices of chicken or turkey and 1 slice cheese. 
• Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. 
• Reserve.
• Beat together egg, milk, and salt; reserve. 
• Dip 2 halves of a sandwich in egg mixture, coating well. 
• Brown in hot butter, about 2 minutes per side.
• Serve with 1/4 cup fresh fruit salsa. 
• Garnish with a cilantro sprig.

Avocado Monte Cristo Sandwich Recipe 

Avocado Chicken Melt Sandwich Recipe

Avocado Chicken Melt Sandwich Recipe 

• 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

• Rinse chicken with cold water and pat dry with paper towels. 
• Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
• In resealable plastic bag, combine cornmeal and garlic salt. 
• Add chicken; close bag and toss to coat well. 
• In large nonstick frying pan, heat oil. 
• Cook chicken in hot oil for 2 minutes per side or until lightly browned. 
• Remove chicken from pan and place in shallow baking pan.
• Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. 
• Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
• Place each chicken breast on a slice of toast. 
• Top with remaining avocado slices. 
• In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 Avocado Chicken Melt Sandwiches

Avocado Bacon Sandwiches Recipe

Avocado Bacon Sandwiches Recipe 

• 1/4 pound bacon slices, chopped
• 1 ripe avocado
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste
• 3 tablespoons butter, softened
• 4 large slices whole wheat bread

• Lemon twist and parsley sprig, to garnish
• Fry bacon until crisp. Drain on paper towels.
• Peel avocado, taking care not to remove bright green flesh just inside the skin. 
• Cut in half and remove seed. 
• In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
• Butter two slices of bread. 
• Spread avocado mixture on buttered sides of 2 bread slices. 
• Scatter bacon over avocado. 
• Cover with remaining bread slices, buttered sides down, and press together.
• Cut off bread crusts. 
• Cut each sandwich into 4 triangles. 
• Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Serve Avocado Bacon Sandwiches! 

Avocado and Chicken Tortas Recipe

Avocado and Chicken Tortas Recipe

• 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

• Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
• In a small bowl, mash avocado.
• To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. 
• Sprinkle with salt and pepper. 
• On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
• Firmly press tops of rolls on tortas.

Yield: 2 Avocado and Chicken Tortas Sandwiches

Asian Turkey Burgers Sandwich Recipe

Asian Turkey Burgers Sandwich Recipe

• 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 RedHot sauce
• 2 teaspoons grated fresh ginger
• 4 sandwich buns

• Shredded lettuce
• Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. 
• Shape into 4 patties. 
• Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once.
• Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.

Yield: 4 Asian Turkey Burgers

Alaska Salmon Salad Sandwich Recipe

Alaska Salmon Salad Sandwich Recipe 

• 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

• Drain and flake salmon. Stir in remaining ingredients except pepper and bread. 
• Season with pepper to taste. 
• Spread salmon mixture on half of bread slices; top with remaining bread. 
• Cut sandwiches into halves or quarters.

Makes 6 Alaska Salmon Salad sandwiches.

Acapulco Fish Burgers Sandwich Recipe

Acapulco Fish Burgers Sandwich Recipe

• 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

• Bone fish; put through food chopper or chop finely with knife. 
• Combine with green pepper, onions, bread crumbs, salt and pepper; mix well. 
• Shape into 8 patties about 4 inches in diameter. 
• Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Serve Acapulco Fish Burgers Sandwich Immediately!

ABC Sandwich Recipe

ABC Sandwich

• 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 shells
• Tomato slices
• 12 slices slab bacon, cut in half,
• cooked crisp and drained
• 2 avocados, sliced

• In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. 
• For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. 
• Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices.
• Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. 
• Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the ABC Sandwich immediately!