Fried Peanut Butter and Jelly Sandwiches

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
12 slices bread
1/2 cup smooth peanut butter
1/4 cup shortening
Jelly

Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated,
well-greased griddle until golden brown on both sides.

Serve hot with jelly.

Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon
1 large egg white
1/4 teaspoon salt
1/2 cup cornmeal
1/2 teaspoon coarsely ground black pepper
1 pound green tomatoes (3 medium), cut in 1/2-inch slices
1/4 cup low-fat mayonnaise dressing
1/4 cup low-fat plain yogurt
2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves
8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4
teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat
both sides well. Place on waxed paper.

In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden
brown and heated through, about 3 minutes. Drain.

In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast.
Arrange lettuce, tomatoes, and bacon between toast slices.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

Sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
A pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

All-purpose flour seasoned with salt and

pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
Cornmeal for dredging the fish
4 (1/2 pound) catfish fillets, halved crosswise
Vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
Soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices lean bacon, cooked

Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the
lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce,
covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne,
and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the
egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is
coated to a wax paper-lined baking sheet.

In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in
batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and
transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce,
and the top halves of the rolls.

Serves 8.

French Onion Sandwiches

2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved

In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on
each side or until done. Remove from skillet, reserving drippings.

Cook onion in drippings until tender.

Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook
and stir until bubbly. Cook and stir 2 minutes more.

Place steaks on bread. Top with cheese and onion mixture.

French Dip Sandwiches

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and
heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef
from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small
bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

French Dip Sandwich with au Jus

1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.

Frank Blandi’s Original Devonshire Sandwich

Cream Sauce
3/4 stick butter, melted
1 cup all-purpose flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk,
stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still
stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough
sauce for 6 Devonshire sandwiches.

For each sandwich
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees F.

In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon.
Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a
little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes
or until golden brown.

Fiesta Steak Sandwich

1 strip steak
1 hoagie roll
Sliced avocado
Sliced tomato
Shredded lettuce

Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place
a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt.

Fiesta Mayo
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon fresh finely diced cilantro
1 teaspoon lime juice

Mix all ingredients together until creamy.

Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on
the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of
the roll.

Elvis Presley’s Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter

In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the
peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in
melted butter until each side is golden brown.

Cut diagonally and serve hot.

Dogs in Blankets

8 skinless hot dogs
Flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup buttermilk
Fat for frying (part bacon, part lard)

Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next
3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter.
Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400
degrees F) and fry until golden brown.

Drain on paper towels and serve at once with mustard.

Dixie Bar-B-Que Sandwiches

1 medium onion, chopped
2 tablespoons butter or margarine
1 tablespoon vinegar
3 tablespoons brown sugar
1 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 cup water
1/2 cup celery, chopped
Salt and pepper to taste
1 to 1 1/2 pounds cooked, shredded pork
4-6 sandwich buns

Combine all ingredients except pork in a saucepan. Cook slowly until flavors are blended and
butter is melted, about 15 minutes. Stir in pork. Serve on buns.

Makes 4-6.

Deviled Hamburgers

1 pound ground chuck
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons catsup
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard
1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced

Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.

Denver Mile-High Taco Burger

1 pound lean ground beef
1 (1 ounce) envelope taco seasoning mix
Sliced Monterey jack cheese with hot peppers (pepper jack)
4 sandwich buns
Shredded lettuce
Sliced tomato
Mustard, to taste
Catsup, to taste
Mayonnaise, to taste
Tortilla chips

Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired
doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns
with lettuce, tomato, condiments and chips

Davy Crocketts

2 cans crescent rolls
1 pound ground beef
1 large onion, chopped
2 cans whole green chiles
1 to 2 cups shredded Mexican or Cheddar cheese
1/2 cup sour cream or to taste
2 or 3 stalks scallions, chopped
Sliced black olives

Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground
beef until no longer pink.

Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch
apart on an ungreased cookie sheet.

Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each
rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally
over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup
cheese.

Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy
Crockett. You don’t need to stretch the dough down to cover the edges. The dough will bake
down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the
sour cream, chopped green onion, shredded cheese and sliced olives so that each person may
top their own Davy Crockett.

Curried Shrimp Toast

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

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

Crock Pot Barbecue Beef

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

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.

Crescent Cordon Bleu

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.

Creole Jack Rabbit

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 sauté 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.

Creole Bean Burger

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

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.

Creamed Shrimp on Toast

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

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

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 over
filling. 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

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

Crab Newburg

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.

Crab Melt Sandwiches

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.

Crab Burgers

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 hot.

Crab Benedict

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.

Cowboy Joes

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.

Corn Dogs

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 with catsup and mustard

Coney Island Hot Dogs

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 hot with hot dogs and buns.

Colorful Pepper and Mango Quesadillas

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.

Coconut Hot Dogs

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.

Coca-Cola® Sloppy Joes

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. Serve.

Makes 6 servings.

Chorizo/Beef Picadillo

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.

Makes about 4 cups.

Chili Dogs

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.

Chili Burritos

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 warm.

Serves 4

Chile Rellenos Sandwiches

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 with salsa if desired.

Yields 3 servings.

Chicken Taco Pita Pockets

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 sandwiches.

Chicken Pizza Burgers

Yield: 4 burgers

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

Chicken Cordon Bleu Sandwiches

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.

Chicken a la King

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

Chicago-Style Italian Beef Sandwiches

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.

Cheesteak Po’Boy

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 with potato chips.

Cheesesteak Pockets

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.

Carolina Pulled Pork Sandwich

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 on buns with cole slaw.

Carnival Corn Dogs

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.

Carnitas

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.

Candied Corned Beef Sandwiches

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.

Camel Hump

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 Masson® Rosé
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.

California Club Sandwich

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.

California Chicken Cobb Sandwich

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 at once or cover with clean, dry lettuce leaves to keep moist.

Calico Sandwiches

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.

Cajun Chicken Sandwich

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 on toasted bun with your favorite sandwich toppings.

Brew Burgers

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

Brats ’n’ Beer

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 as desired.

Brats and Beer

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.

Bourbon Franks

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 in hotdog buns.

Bleu Cheeseburgers

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.

Black Forest Beef Sandwiches

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.

Bistro Beef Sandwich

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 beef mixture in rolls.

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 hors d’oeuvre tray.

Yields 2 cups.

Beef Sandwiches with Onion Marmalade

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.

Beef Sandwiches

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 on rolls.

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

Beef Burgers

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.

BBQ Pork Sandwiches

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

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 on dinner rolls with any juices from broiling pan.

Barbecued Turkey on Focaccia

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 warm.

Barbecued Slaw Burgers

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 on buns with cole slaw.

Barbecued Pork Sandwiches

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!!

Barbecued Pork and Beef Sandwiches

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 may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

Barbecued Brisket

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 to
cover 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.

Barbecue Quesadillas

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

Sauté 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 sautéed 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 on a large platter with salsa, sour cream and guacamole.

Barbecue Pork on Buns

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.

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

Barbecue Frankburgers

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.

Barbecue Burgers

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 lightly-toasted hamburger buns.

Baked Crabmeat Sandwich

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.

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk

Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.

Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Beer Burgers

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

Avocado Quesadillas

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.

Avocado Monte Cristo

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 Chicken Melt

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.

Avocado Bacon Sandwiches

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.

Avocado and Chicken Tortas

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.

Turkey Burgers

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.

Salmon Salad Sandwich

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.

Fishburger

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.

Great Taste 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.