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.