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A
to Z
Recipes
July 10,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We have over 100
of the
tastiest recipes from our most recent Monthly Theme
topic: "Splendid
Sandwiches". If you can't find at least one to snag for your
own... check your pulse (to make
sure you have one!).
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Vegetables from
A to Z". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"Our prayers should be for blessings
in general, for God knows best what is good for us."
~Socrates
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Great Advice
~Shared by Jim D.,
WA
No one can ruin your day without YOUR permission.
Most people will be about as happy, as they decide to be.
Others can stop you temporarily, but only you can do it permanently.
Whatever you are willing to put up with, is exactly what you will have.
Success stops when you do.
When your ship comes in.... make sure you are willing to unload it.
You will never have it all together.
Life is a journey...not a destination. Enjoy the trip!
The biggest lie on the planet. When I get what I want I will be happy.
The best way to escape your problem is to solve it.
I've learned that ultimately, 'takers' lose and 'givers' win.
Life's precious moments don't have value, unless they are shared.
If you don't start, it's certain you won't arrive.
We often fear the thing we want the most.
He or she who laughs......lasts.
Yesterday was the deadline for all complaints.
Look for opportunities...not guarantees.
Life is what's coming....not what was.
Success is getting up one more time.
Now is the most interesting time of all.
When things go wrong.....don't go with them.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Last-Minute Chicken
(Sandwich) Dinners
~Shared by Linda
H., Rosharon, TX
Most supermarkets now sell hot, cooked rotisserie chickens and
refrigerated brand-name roasted ones. We came up with ways to make a
great dinner for 4 to 6 people using the cooked, skinless meat (about 3
cups) from a 2-1/2 lb. bird:
Barbecued Chicken
Sandwiches:
Pull meat into shreds and mix with your favorite bottle BBQ sauce; heat
in microwave. Mound mixture and coleslaw on a sandwich bun.
Chicken Burritos:
In skillet, heat shredded chicken with chili powder and rinsed, drained
canned black beans. Place mixture, cooked rice, shredded Monterey Jack,
and salsa down center of warm flour tortillas; roll up each tortilla
Chicken Cordon Bleu
Sandwiches:
Pull chicken into shreds and place on bottom halves of hero rolls. Top
with sliced smoked ham, Swiss cheese, and top halves of rolls. Bake
until cheese melts.
The Seven Rules of
Sandwich-Making
~Shared by Edna D.,
Decatur, IL
Ensure
delight in every
bite when you make a sandwich
Most people are accidental sandwich makers. They grab whatever is in
the fridge or pantry, throw it together, and hope for the best. While
there’s something to be said for creativity, there are some
foundational rules for how to make a sandwich that yield more
consistent results.
Dan Kish is Panera Bread’s head chef and chief sandwich architect. Here
are the seven basic sandwich-making rules he follows when creating a
new sandwich for our bakery-cafes (or for his kids on weekends):
1. Start with great bread: According to Dan, the bread should be the
inspiration for the filling, not vice versa. “Bread isn’t just the
carrier for getting things into your mouth,” he says, “it’s the leading
principle.”
2. Slice it right: Denser breads, such as Whole Grain, should be cut to
no more than 5/8 inch. More tender breads, such as our Tomato Basil,
should be sliced thicker (¾ inch). This ensures a happy marriage of
bread and ingredients, plus you’ll make a sandwich that won’t fall
apart.
3. Keep it simple: “Keep the number of ingredients low (most of Panera
Bread’s sandwiches contain only about a half dozen) but make sure
they’re of the highest quality,” says Dan. Too many sandwiches are
impressive to the eye but not to the palate. Here’s another way to look
at it: The average mouth should be able to get all the elements in one
bite. “Stay away from the Dagwood effect,” he adds.
4. Use a thin veneer of spread: Whether its mayo, mustard, or something
special, spread it uniformly and completely across the surface of the
bread. Every bite should feature its flavor.
5. Include an element of freshness: You’ll find this in all of Panera
Bread’s sandwiches - a slice of ripe tomato, a sprinkling of fresh
herbs, some crunchy lettuce, or a bit of raw onion on a hot sandwich.
“A fresh pop makes the difference between a good sandwich and a great
one,” says Dan.
6. Cut it carefully: Lots of promising sandwiches are ruined in the
final stage by a dull knife. “Use a serrated knife and let its weight
do the work,” says Dan. “Use a long sawing motion like you’re carving a
turkey.”
7. Eat it now: With all due respect to moms everywhere and their
valiant attempts to pack a respectable brown-bag lunch, sandwiches
should be eaten within a couple hours of construction. You can extend
their life by not putting tomatoes or spreads on the bread, but
generally speaking, sandwiches are best when consumed immediately.
Source: Panera Bread
http://mypanera.panerabread.com/storiestips-view.php?id=80
Check
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Vegetables from A to Z". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Vegetables
from A to Z.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Why Am I Married?
~Shared by Jim D.,
WA
You have two choices in life:
You can stay single and be miserable,
Or get married and wish you were dead.
*
At a cocktail party, one woman said to another,
'Aren't you wearing your wedding ring on the wrong finger?'
'Yes, I am. I married the wrong man.'
*
A lady inserted an ad in the classifieds:
'Husband Wanted'.
Next day she received a hundred letters.
They all said the same thing:
'You can have mine.'
*
When a woman steals your husband,
There is no better revenge than to let her keep him.
*
A woman is incomplete until she is married.
Then she is finished.
*
A little boy asked his father,
'Daddy, how much does it cost to get married?'
Father replied, 'I don't know son, I'm still paying.'
*
A young son asked,
'Is it true Dad, that in some parts of Africa
A man doesn't know his wife until he marries her?'
Dad replied, 'That happens in every country, son.'
*
Then there was a woman who said,
'I never knew what real happiness was until I got married,
And by then, it was too late.'
*
Marriage is the triumph of imagination over intelligence.
*
If you want your spouse to listen
And pay strict attention to every word you say
-- talk in your sleep.
*
Just think, if it weren't for marriage,
Men would go through life thinking they had no faults at all.
*
First guy says, 'My wife's an angel!'
Second guy remarks, 'You're lucky, mine's still alive
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Search A to Z Recipes Site and Newsletters:
CAESAR SALAD CLUB
SANDWICH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Adapted from Ina Garten.
Meat from 2 roasted chicken breasts, sliced
4 ounces pancetta
2 garlic cloves, chopped
2 Tablespoons fresh flat-leaf parsley
1-1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1-1/2 Tablespoons freshly squeezed lemon juice
1/2 cup mayonnaise
1 large ciabatta bread
2 ounces baby arugula
12 sun-dried tomatoes, packed in oil
2 to 3 ounces Parmesan, shaved
Preheat oven to 350 degrees.
Place the pancetta on a sheet pan in a single layer. Roast for 15
minutes until crispy. When seven minutes are left add the halved
ciabatta bread on another sheet pan and toast it cut side up.
To the bowl of a food processor add garlic, parsley, anchovy paste,
Dijon mustard, lemon juice and mayonnaise. Process until
smooth. (Refrigerate if not using right away.)
Spread the cut sides of the bread with Caesar dressing. Place
half the arugula on the bottom piece of bread and then layer in order:
the pancetta, sun-dried tomatoes, sliced roast chicken, Parmesan and
the rest of the arugula. Sprinkle with salt and pepper if you
like. Place the top slice of ciabatta on top and cut crosswise.
Go forth and enjoy!
Source: Noble Pig
http://noblepig.com/2008/06/21/lets-get-to-clubbin.aspx
CLUB SUB
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 loaf (16 oz.) Italian bread or French bread, split
2/3 cup Mayonnaise
8 pieces leaf lettuce
6 cheese slices
1 pkg. (10 oz.) Smoked Ham
1 pkg. (10 oz.) Smoked Turkey Breast
9 slices Ready to Serve Bacon
1 large tomato, sliced
Spread cut sides of bread generously with mayo. Place lettuce, Singles,
ham, turkey, bacon and tomato on bottom half of bread loaf; cover with
top half of loaf. Cut crosswise into 10 slices to serve. Makes 10
servings, 1 slice each.
STROMBOLI HERO
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 round focaccia bread (8 or 9 inches in diameter)
1/4 cup Italian dressing
4 to 5 leaves leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut
lengthwise in half
Cut bread horizontally in half. Drizzle dressing evenly over cut sides
of bread. Layer lettuce, cheese, ham, salami and peppers on bottom half
of bread. Top with top half. Secure loaf with toothpicks or small
skewers. Cut into 6 wedges. Makes 6 servings.
COLOSSAL CLUB
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 round bread loaf (1-1/2 lb.)
1/4 cup Mayonnaise
1 pkg. (10 oz.) Oven Roasted or Smoked Turkey Breast
6 American Cheese Slices
8 slices Ready to Serve Bacon
Sliced fresh vegetables, such as tomatoes, onions and bell peppers
Preheat oven to 400 degrees. Cut 1/2-inch-thick slice off top of bread
loaf; set aside. Hollow out interior of loaf. Reserve removed bread for
making croutons or another use. Spread inside of bread loaf with mayo.
Fill bread shell with layers of half each of the turkey, process cheese
and bacon; top with vegetables. Repeat layers of turkey, process cheese
and bacon. Cover with top of bread; wrap in foil.
Bake 30 minutes or until sandwich is heated through and process cheese
is melted. Let stand 10 minutes before cutting into 8 wedges to serve.
Makes 8 servings.
GRILLED CORNED BEEF
AND FONTINA
SANDWICHES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
8 slices Jewish-style rye bread, divided
Dijon mustard
1 pound thinly sliced corned beef
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons (1/2 stick) butter, divided
Preparation
Place 4 bread slices on work surface. Spread mustard on 1 side of each.
Divide corned beef among bread slices. Top with cheese and onion. Cover
with remaining 4 bread slices, pressing slightly to adhere.
Melt 2 tablespoons butter in each of 2 large nonstick skillets over
medium heat. Place 2 sandwiches in each skillet and cook until golden
brown on bottom, pressing occasionally with spatula, about 3 minutes.
Turn sandwiches over and cook until golden on bottom and cheese melts,
about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.
Serve with cold slaw.
Serves 4
Source: Bon Appetit March 2008
GROUND MEAT SPREAD
~Shared by
Patricia, Charlevoix, MI
1 pound cooked ground pork or beef
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mustard
2 tablespoons catsup
1 teaspoon Worcestershire sauce
2 tablespoon chopped onion
2 tablespoons relish
6 hamburger buns
Cheese slices if desired
Mix all sandwich ingredients, spread on buns, top with cheese if
desired. Serves 6.
SUPER SANDWICHES
~Shared by
Patricia, Charlevoix, MI
2 loaves light rye bread
8 hard boiled eggs
6-8 crisp bacon strips, crumbled
Salad dressing
Lettuce
Swiss Cheese
Boiled ham
Mix eggs and bacon. Using 3 slices of bread per sandwich, spread on
first slice, top with second buttered slice and layer with a slice of
cheese, ham and lettuce. Spread Mayo or mustard or dressing of choice
on third slice; place on top. Enjoy.
JELLY ROLL SANDWICHES
~Shared by
Patricia, Charlevoix, MI
2 slices of bread
Butter or margarine
Peanut Butter
Jelly
Trim crusts off bread, roll flat with a rolling pin. Butter bread and
spread with the peanut butter and jelly. Roll up like jelly roll
and stick a toothpick through to hold it.
Variations include meat of choice, cheese, vegetables or tuna. If using
cheese you can warm in microwave to melt it.
CHEESE RANCH SLIDERS
~Shared by Carol,
Tupper Lake, NY
1 pkt (1 oz) Hidden Valley Original Ranch Salad Dressing Mix
1/4 c. Hidden Valley Classic Cheese Ranch Dressing
1 lb ground turkey
1/3 c. panko bread crumbs
8 dinner rolls or slider rolls
Lettuce, Sliced tomatoes and sliced red onion, optional
In a medium bowl, combine Ranch Dressing mix, 2 tbs Classic
cheese Ranch dressing, ground turkey and panko. Mix well and
chill for an hour or two to allow the flavors to meld. Form into
8 mini burgers.
Cook on an oiled grill, 4-5 minutes on each side or until cooked
through. I use my stove top grill pan.
Spread the remaining Classic Cheese Dressing on the slider or dinner
rolls. Top with a slice, lettuce, tomato, and red onion, if
desired.
Note: I have made these many times, for Mike, we like them
without the lettuce, tomato and onion. If I can find them, I like
to use Savory Hawaiian dinner rolls.
MUFFLETTA (ITALIAN
STYLE)
~Shared by Jim H.,
Calgary, Alberta,
Canada
Ingredients:
1 large round sourdough loaf
1 lb mozzarella sliced
½ lb provolone sliced
1 jar of pizza sauce or spaghetti sauce
½ lb each of the following:
Capicolla
Ham
Pepperoni
Salami
Bacon fried crisp
1 red onion sliced
1 can mushrooms drained
Assembly:
Cut off top of loaf and scoop out bread from inside leaving a ½ inch of
bread around the inside of the loaf.
Starting with the meats, put down a layer of each type followed by
sauce then cheeses. Repeat until filled, ending with cheese on the top
of the loaf. Put top cut off earlier back on the loaf and wrap tightly
in foil.
Place in fridge and put a heavy weight on top (cast iron pan) and leave
overnight.
Prior to eating, pre-heat oven to 350f and bake loaf for 1 hour or
until hot throughout.
Cut into wedges and serve.
(Warning: very filling.)
SUNNY-SIDE-UP BURGERS
~Shared by Marilyn
M., Canton, OH
Sunny-Side-Up Burgers
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
1 Tbsp. Worcestershire sauce
1 teaspoon liquid smoke
1 clove garlic, minced
1/2 cup mayonnaise
1 teaspoon lemon juice
2 Tbsp. vegetable oil
4 slices Texas toast (or 1/2-inch thick white bread slices)
Extra-virgin olive oil, for brushing on toast, optional
4 Tbsp. butter, divided
4 eggs
Hot sauce, for garnish
In a large bowl gently combine ground beef, salt, pepper,
Worcestershire sauce and liquid smoke. Divide ground burger mixture
into 4 equal segments and form into thick patties. Refrigerate on a
plate for 1 hour, then remove and allow to come up to room temperature,
about 30 minutes before cooking.
In a small bowl, mix together the garlic, mayonnaise and lemon juice
and salt, to taste. Refrigerate until ready to serve.
Warm a grill pan over high heat. Lightly brush the top of each burger
with vegetable oil, then arrange on the grill, oiled side down. Sear
until burgers release easily from the grill and are brown, about 5
minutes. Brush with a bit more vegetable oil, flip and cook until the
center slightly springs back, indicating a medium-rare center, another
5 minutes. While the burgers are finishing, brush both sides of the
bread lightly with olive oil then put on the grill and cook until
toasted, about 1 minute, then flip and toast the other side. Transfer 1
slice to each serving plate and spread with the garlic spread.
Top each slice with a burger and while they are resting make the eggs
to top each burger. In a small pan, melt 1 tablespoon butter over low
heat, crack an egg in the center, cover and cook until the white is set
and the yolk is still runny, about 5 minutes. Slide the egg on top of
the of the burger, season with a bit of salt and pepper, then finish
with a few shakes of hot sauce. Repeat with the remaining butter and
eggs and serve immediately. Yield - 4 servings.
CHICKEN SANDWICHES
~Shared by Marilyn
M., Canton, OH
5 skinless boneless chicken breasts that have been cooked and shredded.
Amount is not all that crucial and you could even pick a rotisserie
chicken to obtain the meat.
1 box of chicken stove top stuffing prepared as per the box directions
1 can cream of chicken soup, undiluted (Cream of celery works well too)
1 (16 oz) carton sour cream
Mix all ingredients and place in a crock pot. Cook three hours on high
and then switch to low for an additional hour. Stir every hour. Serve
on a good crusty roll. (I don't like buns very well as they are too
soft and mushy.)
BLUE RIBBON BURGERS
~Shared by Marilyn
M., Canton, OH
2 lb ground beef
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. ground pepper
1 (3 oz) cream cheese, softened
2 Tbsp. crumbled blue cheese
1 (4 oz) can mushrooms, stems and pieces
Mix meat, Worcestershire sauce and seasonings together. Shape mixture
into 12 thin patties, each about 4-inches in diameter. Mix together
cream cheese and blue cheese; top each of 6 patties with cheese
mixture, spreading to within 1/2 inch of the edge; pressing mushrooms
into cheese. Cover each patty with one of the remaining patties,
sealing the edges firmly. Broil or grill the patties 4-inches from the
heat, turning once, until desired doneness is reached and cheese is
melted, about 10 to 15 minutes. Yield - 6 servings.
GRILLED EGGPLANT
SANDWICHES
~Shared by Larry
Holmes, Toronto,
Canada
1 large eggplant (about 1 ½ pounds)
¼ cup all-purpose flour
¼ teaspoon salt
¼ cup vegetable oil (divided)
8 ounces mozzarella cheese, cut into 8 slices
4 large slices ripe tomato
8 anchovy fillets
1 tablespoon chopped parsley
Slice unpeeled eggplant crosswise into eight ½-inch-thick slices., In a
pie plate, combine flour and salt. Dip eggplant slices in flour
mixture to coat.
In a large skillet or griddle, heat 2 tablespoons oil over moderate
heat. Working in batches, add the eggplant and cook until tender
and browned on both sides, about 2 minutes each side, adding more oil
if necessary. Remove the eggplant slices and drain on paper
towels.
On each of four eggplant slices, place a slice of cheese, a tomato
slice and two anchovies; top with the remaining slices of
cheese. Cover with the remaining eggplant slices.
Return the skillet or griddle to moderate heat; cook the eggplant
sandwiches until the cheeses melts slightly, about 3 minutes, turning
once. Transfer the eggplant sandwiches to serving plates,
sprinkle with parsley and serve immediately.
Serves four.
OPEN-FACED CUCUMBER
TEA SANDWICHES
~Shared by Larry
Holmes, Toronto,
Canada
¼ small cucumber
4 ounces cream cheese, softened
1 teaspoon finely chopped chives or green onions
Salt and ground pepper to taste
6 slices firm whole-wheat bread
24 thin slices unpeeled cucumber
Peel ½ small cucumber; cut it in half lengthwise and discard
seeds. Finely chop the cucumber and let drain. (It should make
about 1 cup.) In a small bowl, mix the chopped cucumber with
cream cheese and chives. Season the mixture with salt and pepper.
Using a sharp knife, trim crusts from bread slices. Spread one
side of each slice with some of the cream chose mixture. Cut each
bread slice into quarters.
Top each bread square with a cucumber slice. Arranges the tea
sandwiches on a platter and serve immediately.
Makes 24.
PINEAPPLE CHEESE
BAGELS
~Shared by Larry
Holmes, Toronto,
Canada
2 cans (8 ounces each) sliced pineapple in juice
1 container (8 ounces) whipped cream cheese
3 tablespoons raisins
4 large pumpernickel bagels (or plain)
3 tablespoons toasted sliced almonds
Place 2 tablespoons juice from pineapple in a medium-size bowl and set
aside. Drain the pineapple slices and pat them dry on paper
towels; set aside. Stir cream cheese and raisins in
the reserved pineapple juice until well mixed.
Cut each bagel in half horizontally and toast in a toaster or toaster
oven. Spread the cut surfaces of the bagels with an equal amount
of the cheese mixture. Top each with a pineapple slice and some
almonds. Serve immediately.
Serves 4.
PEANUT BUTTER-BANANA
SANDWICHES
~Shared by Larry
Holmes, Toronto,
Canada
½ cup creamy or chunky peanut butters
2 tablespoons orange marmalade or apricot preserves.
8 slices whole-grain bread
3 medium-size rip bananas
In a small bowl, combine peanut butter and orange marmalade until well
mixed. In a toaster or toaster oven, toast bread.
Meanwhile, peel bananas and cut them in half lengthwise.
Cut each banana piece in half crosswise.
Spread the peanut butter mixture on each slice of toast. Top pour
slices of toast with three banana pieces each and cover with the
remaining toast. Cut each sandwich in half, diagonally, and
serve.
Serves 4 persons.
OPEN-FACED SMOKED
TURKEY SANDWICH
~Shared by Larry
Holmes, Toronto,
Ontario
8 ½-inch-thick diagonal slices Italian bread
1 tablespoon olive or vegetable oil
2 small ripe tomatoes
½ bunch watercress
6 ounces thinly smoked turkey
3 to 4 tablespoons mayonnaise, divided
Preheat oven to 400 degrees, F. Brush each slice of bread with
some olive oil. Place the bread on a baking sheet and bake until golden
brown, 4 to 5 minutes.
Meanwhile, using a sharp knife, cut tomatoes crosswise into thin
slices. Rinse and dry watercress; cut off and discard the
thick lower stems of the watercress sprigs.
Top each slice of toast with an equal mount of smoked turkey,
folding or cutting the turkey to fit if necessary. Spoon a dollop of
mayonnaise on top of each turkey slice and arrange two or three slices
of tomato over the mayonnaise. Garnish each open-faced sandwich
with a sprig of watercress.
If desired, cover a serving platter with the remaining watercress, and
arrange the open-faced sandwiches on top. Garnish the platter
with any leftover tomato slices, an serve immediately.
Makes 4 servings.
SALMON-STUFFED
CROISSANTS
~Shared by Larry
Holmes, Toronto,
Canada
4 large croissants
3 ounces cream cheese, softened
1 tablespoon snipped fresh dill (or 1 teaspoon dill weed)
1 teaspoon lemon juice
8 ounces thinly sliced smoked salmon
Coarsely ground black pepper
Dill sprigs (optional)
Preheat oven or toaster oven to 400 degrees F. Place croissants
on a small baking sheet and bake until warmed, about 3 minutes.
Meanwhile, in a small bowl, combine cream cheese, dill and lemon juice
until the mixture is very soft. Using a serrated knife, cut the
croissants in half horizontally. Spread the bottom halves with the
cream cheese mixture.
Cover the cream–cheese mixture with smoked salmon. Sprinkle the
salmon with pepper and garnish with dill, if desired. Cover the
croissant sandwiches with their top halves, and serve immediately.
Serves 4.
CHICKEN CLUB
~Shared by Larry
Holmes, Toronto,
Canada
8 slices bacon
2 boneless, skinless chicken-breast halves (about 6 ounces each)
8 slices firm white bead
4 slices firm whole-wheat bread
6 tablespoons mayonnaise
8 curly lettuce leaves
8 large slices ripe tomato
Ground black pepper to taste
In a large skillet, cook bacon over moderate heat until crisp, about 5
minutes. drain on paper towels and cut each slice in half
crosswise. Cook chicken breasts in the bacon drippings until juices run
clear when pierced with a fork, about 3 minutes on each side. Transfer
the chicken breasts to a plate and slice crosswise.
Meanwhile, in a toaster or toaster oven, lightly toast the white and
whole-wheat breads. Spread each slice of toast with
mayonnaise. Arrange half of the lettuce and all of the bacon
halves on four of the white-bread slices. Top with half of the
tomato slices. Cover the tomato with the whole-wheat slices.
Top each whole-wheat slice with some chicken; season with
pepper. Top with remaining tomato slices, lettuce and white
bread. Cut each sandwich on a diagonal, and serve immediately.
Serves 4.
CALIFORNIA BLT
~Shared by Larry
Holmes, Toronto,
Canada
12 slices bacon
4 pita breads (6 inches in diameter)
3 tablespoons mayonnaise
2 cups shredded romaine lettuce leaves
1 large ripe tomato, diced
1 small avocado, sliced
In a large skillet, cook bacon over moderate heat until crisp,
about 5 minutes. Drain on paper towels and cut each slice in half
crosswise.
Cut each pita in half and open up the pockets. Spread the inside
surface of each pocket with some mayonnaise. Fill the pockets with
lettuce, tomato, avocado slices and the bacon. Serve immediately.
Serves 12
PEAR AND PROSCIUTTO
SANDWICHES
~Shared by Larry
Holmes, Toronto,
Canada
1 ripe Bosc pear
1 tablespoon lemon juice
8 slices pumpernickel bread
3 tablespoons coarse-grained mustard
8 ounces thinly sliced prosciutto, trimmed of all fat (or smoked ham)
4 ounces creamy blue cheese, cut into pieces
Remove the core from unpeeled pear and cut the pear lengthwise into
thin slices. In a small bowl, toss the pear slices in lemon juice
and set aside.
Spread the bread slices thinly with mustard. On four of the bread
slices, arrange half of prosciutto. Sprinkle cheese over the
prosciutto; top with remaining prosciutto and the drained pear
slices.
Cover each sandwich with the remaining bread slices, mustard side down.
Cut each sandwich in half and serve immediately.
Makes 4 servings.
FRENCH-TOASTED
SANDWICHES
~Shared by Larry
Holmes, Toronto,
Canada
3 large eggs
3/4 cup milk
½ teaspoon dry mustard
8 ounces sliced Swiss cheese
8 slices day-old white or rye bread
4 ounces thinly sliced boiled ham
3 or 4 tablespoons butter or margarine, divided
¼ cup mayonnaise
1 tablespoon finely chopped chives or green onion top
1 tablespoon Dijon mustard
1 teaspoon paprika
Preheat oven to 250 degrees F. In a shallow dish or pie plate,
beat eggs well. Stir in milk and dry mustard until well blended.
Arrange half of the cheese slices on four sliced bread, cutting the
cheese to fit if necessary. Top the cheese slices with ham slices
and the remaining cheese, and cover with the remaining bread.
Carefully dip each sandwich in the egg mixture; using a spatula, turn
the sandwich over to soak both slices of bread.
In a large skillet or griddle, melt 1 tablespoon butter over moderately
low heat. Cook the sandwiches two at a time, turning once, until
lightly browned on both sides, 3 to 4 minutes each side. Add more
butter as needed. Keep the cooked sandwiches warm in the oven
while cooking the remaining sandwiches.
In a small bowl, combine mayonnaise, chives, mustard, and
paprika. Top the sandwiches with a spoonful of the mayonnaise
mixture, and serve immediately.
Makes 4 servings.
ITALIAN HOAGIE
~Shared by Luanne,
FL
Ingredients
4 Sub Rolls
1 cup Lettuce, finely chopped
1/2 Red Onion, thinly sliced
12 Slices Hard Salami, slice very thin
12 Slices Genoa Salami, slice very thin
12 Slices Capicola or Other Cooked Ham
8 Slices Provolone Cheese, thinly sliced
6 Slices Tomatoes, thin
4 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1/2 teaspoon Dried Oregano
1/2 cup Pepperoncini, thinly sliced
Salt and Pepper
Directions:
On bottom half of sandwich rolls, layer the lettuce, onion, salami,
capicola, cheese, and tomato.
In a small bowl, combine the oil, vinegar, oregano, pepperoncini, salt,
and pepper.
Drizzle the dressing over the sandwich filling and top of sub roll
Cover with the top half of the sandwich roll.
SHREDDED CHICKEN
SANDWICHES
~Shared by Luanne,
FL
This has always been a crowd pleaser, but is great anytime as you can
reheat it as needed.
1 whole chicken or 4 chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup, undiluted
Two or 3 stalks of celery
One medium onion, diced
Salt and pepper, to taste
Hamburger buns
I do this all in my crockpot, maybe 5-6 hours.
Simmer chicken, celery and onion for several hours in salted water,
about 1 cup (until meat almost falls off bones). Discard the celery.
Shred chicken and mix with soup and the leftover broth. Add pepper and
more salt if needed. Let simmer for a couple of hours until all the
flavors are mixed and the broth has thickened a little. Serve on buns.
*** I have also used a tsp of chicken bouillon and a couple dashes of
Tabasco sauce. Tabasco highlights the flavor of so many dishes. This
recipe can be doubled or tripled.
MEXICAN BLT
~Shared by Luanne,
FL
I cheat and use precooked bacon and store bought guacamole.
Makes 6.
12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 pound sliced turkey breast
Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 tablespoon chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Picante Mayonnaise:
1 cup mayonnaise
1/4 cup picante sauce
First prepare the guacamole by mashing the avocados and adding the
remaining ingredients and mixing well.
Next prepare the Picante Mayonnaise by combining the mayonnaise and
picante sauce.
Fry the bacon until crisp and drain on paper towels.
To assemble the sandwiches, spread the guacamole on 6 slices of the
bread and the picante mayonnaise on the other 6 slices. Place layers of
onion, lettuce, tomato, bacon, and turkey on the pieces of bread spread
with guacamole and top with the other bread. Slice and serve.
V-8 MEATLOAF
~Shared by Luanne,
FL
I only like cold meatloaf and especially on a sandwich. This is a tasty
recipe and makes a great sandwich either hot or cold.
1-1/2 lb. lean ground beef
3/4 cup bread crumbs
1 egg
1 cup. V-8 ( Spicy )
1 small. onion, finely chopped
1 tbsp. of Heinz 57 sauce
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients except ground beef. Mix these and then add to
ground beef. Press into an 8 x 4 inch loaf pan. Bake at 350 degrees for
1 hour with the following topping.
Topping
Add:
3/4 cup. catsup
1/4 cup. brown sugar
1 tsp. mustard
1 tbsp. horseradish
1/2 tbsp. Heinz 57 sauce
Combine and add on top of unbaked meatloaf. Bake 1 hour and enjoy!
*Sometimes I add a couple slices of raw bacon across the top before
baking and once I had some leftover mushrooms which I diced and added.
Wow, Good stuff !!
JAZZY PEPPER JACK
TURKEY MELT
~Shared by Luanne,
FL
Ingredients:
8 slices smoked Deli turkey breast
4 slices Deli pepper Jack cheese
4 Bakery French hamburger rolls
4 teaspoons cranberry orange relish
1/2 cup roasted red peppers
Steps:
1. Preheat oven to 375°F.
2. Cut rolls in half and place on ungreased baking sheet.
3. Spread 1/2 teaspoon cranberry relish on each roll half.
4. Fold turkey in half and place 2 slices on bottom half of rolls.
5. Place 1 slice cheese on top of turkey slices.
6. Dice peppers and divide evenly over top half of rolls.
7. Bake for 10 minutes.
8. Remove from oven, assemble and serve
* I used their Blazing Chicken from the deli.
Source: Publix.com
SAUERKRAUT RELISH
~Shared by Luanne,
FL
We need something to put on all these good sandwiches. Summer's Perfect
Hot Dog and Hamburger Topper.
Ingredients:
1 lg can of sauerkraut
1/2 c celery chopped fine
1/2 c red onion chopped fine
1 bottle (10-12 oz) Heinz Chili sauce
a little sugar to taste, you may not need it
A little seasoned salt, if you like it
A little caraway seed
Directions:
Mix the ingredients together, omitting the salt and sugar.
Put in a Tupperware like container and chill overnight.
The next day add sugar and salt to taste. Some people don't add any.
Let it sit for an hour. If it's hot, put it back in the fridge.
Serve over brats, hot dogs or hamburgers.
BIG MAC SAUCE
~Shared by Luanne,
FL
Your burger off the grill will taste great and this is good for dipping
also. Definitely a clone, but oh so close.
1 cup miracle whip
1/3 cup pickle relish
1/3 cup Kraft French dressing -- (orange not red kind)
1 tablespoon sugar
1/4 teaspoon black pepper
1/2 tsp of Tabasco sauce
Mix together. Keep refrigerated.
GRILLED CHICKEN
SLIDERS AND APRICOT
CHUTNEY SPREAD
~Shared by Linda
H., Rosharon, TX
Mini sliders are a fun weeknight meal the whole family is sure to love.
Dijon mustard gives the apricot chutney the perfect amount of peppery
tang to complement the grilled chicken.
YIELD: 4 servings (serving size: 2 sliders)
3/8 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, chopped
8 (1.3-ounce) mini sandwich buns
Preparation
Combine first 3 ingredients in a small bowl. Sprinkle chicken with
pepper mixture. Place a large grill pan over medium-high heat; coat pan
with cooking spray. Add chicken to pan; cook 5 minutes on each side or
until done. Cool slightly; shred meat.
Recoat pan with cooking spray. Place apricots, cut sides down, on pan;
cook 6 minutes on medium-high heat or until tender and lightly browned,
turning after 4 minutes. Place apricots and next 4 ingredients (through
garlic) in a food processor; process until smooth.
Spread about 1/2 teaspoon apricot chutney over cut side of each
sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover
with top half of bun.
Nutritional Information
Amount per serving:
Calories: 430, Fat: 11, Saturated fat: 3.7g, Monounsaturated fat: 4.1g,
Polyunsaturated fat: 1.7g, Protein: 42.3g, Carbohydrate: 41.9g, Fiber:
2.7g, Cholesterol: 141mg, Iron: 2mg Sodium: 644mg, Calcium: 24mg
Source: Cooking Light JUNE 2011
ITALIAN-SAUSAGE
BURGERS WITH GARLICKY
SPINACH
~Shared by Linda
H., Rosharon, TX
Using sausage in burgers is a smart shortcut, because the meat is
already seasoned.
Servings: 4
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both),
casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
Directions
1. In a large skillet, bring 1/4 inch of water to a boil. Add the
spinach and cook, stirring, until just wilted, about 1 minute; drain
and press out as much water as possible. Wipe out the skillet.
2. In the same skillet, heat the 2 tablespoons of olive oil until
shimmering. Add the garlic and anchovy paste and cook over high heat,
stirring, until fragrant, 1 minute. Add the spinach, season with salt
and stir just until coated, about 10 seconds.
3. Light a grill or preheat a grill pan. Using slightly moistened
hands, form the sausage meat into four 4-inch patties, about 3/4 inch
thick. Brush the burgers with oil and grill over moderate heat until
browned and crusty on the bottom, about 5 minutes. Carefully flip the
burgers. Top with the cheese and grill until the burgers are cooked
through and the cheese is melted, about 5 minutes longer. Spread the
pesto on the rolls. Top with the burgers and spinach and serve.
From: Food & Wine
BAVARIAN MEATBALL
SANDWICHES
~Shared by Linda
H., Rosharon, TX
12 Servings
1 package (32 ounces) frozen fully cooked Italian meatballs
1/2 cup chopped onion
1/4 cup packed brown sugar
1 envelope onion soup mix
1 can (12 ounces) beer or nonalcoholic beer
12 hoagie buns, split
3 cups (12 ounces) shredded Swiss cheese
In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar, soup
mix and beer.
Cover and cook on low for 3-1/2 to 4-1/2 hours or until heated through.
Serve with toothpicks for an appetizer. Or for sandwiches, place six
meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup
cheese. Place on baking sheets.
Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Replace bun tops. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 643 calories, 36 g fat (18 g
saturated fat), 95 mg cholesterol, 1,302 mg sodium, 49 g carbohydrate,
4 g fiber, 29 g protein.
PIZZA JOES
~Shared by Linda
H., Rosharon, TX
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 (14 oz) jars pizza sauce
1 (3.5 oz) pkg sliced pepperoni, chopped (about 3/4 cup)
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
18 sandwich buns, split
2 cups shredded mozzarella cheese
In 12 inch skillet, cook ground beef and onion over medium high heat
until beef is thoroughly cooked, stirring frequently. Drain. Spray 3
1/2 to 4 quart slow cooker with nonstick cooking spray. Spoon beef
mixture into sprayed slow cooker. Add bell pepper, pizza sauce,
pepperoni, basil and oregano; mix well. Cover; cook on low setting for
4 to 6 hours. To assemble, spoon about 1/3 cup beef mixture onto bottom
halves of buns. Top each with scant 2 Tbsp. cheese. Cover with top
halves of buns.
Makes 18 sandwiches
Source: RachaelRay.com
BARBECUED BEEF FOR
SANDWICHES
~Shared by Linda
H., Rosharon, TX
1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 Tbsp. Dijon mustard
2 tsp. light brown sugar, packed
1 medium onion, sliced
Trim beef roast and cut into 4 uniform pieces. Place roast in slow
cooker. Combine remaining ingredients and pour over roast. Cover and
cook on LOW for 8 hours, or until beef is tender. Slice beef then
return to juices in cooker. Cover and cook for 20 minutes longer.
Serve this barbecued beef on warm split buns with coleslaw, or serve
with hot cooked rice and a salad.
CHICKPEA BURGERS AND
TAHINI SAUCE
~Shared by Linda
H., Rosharon, TX
Rather than a heavy, fried falafel, here's an updated version of this
pocket sandwich: a light chickpea patty served in a whole-wheat pita
with a flavorful but light tahini sauce.
Yield: 4 Servings
1 19-ounce can chickpeas, rinsed
2 tablespoons extra-virgin olive oil
4 scallions, trimmed and sliced
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1 egg
1/2 cup low-fat plain yogurt
2 tablespoons all-purpose flour
2 tablespoons tahini, (see Ingredient note)
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt
To prepare burgers: Place chickpeas, scallions, egg, flour, oregano,
cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once
or twice to scrape down the sides, until a coarse mixture forms that
holds together when pressed. (The mixture will be moist.) Form into 4
patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties
and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully
flip and cook until golden brown, 2 to 4 minutes more.
To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon
juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the
patties among the pitas and serve with the sauce.
Notes
Ingredient Note: Tahini is a smooth, thick paste made from ground
sesame seeds and commonly used in Middle Eastern foods. Look for it in
the Middle Eastern section or near other nut butters in large
supermarkets.
Nutritional information
Calories: 400 , Fiber: 9 g ,Fat: 15 g, Saturated Fat: 3
g,Carbohydrates: ,55 g, Protein 15 g Sodium: 743 mg,onounsaturated Fat:
8 g,
Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C
(30% dv), Iron (20% dv).
Source: EatingWell Test Kitchen
SPIEDIES
~Shared by Linda
H., Rosharon, TX
1 cup oil
3/4 cup wine vinegar
1/8 cup Sugar
1 onion, minced
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
1 1/2 tsp. marjoram
1 1/2 tsp. basil
1 1/2 tsp. oregano
2 pounds beef, pork, or chicken – cut in 1” chunks
Mix all ingredients except meat in a large covered bowl. Reserve 1/4
cup of sauce and refrigerate until needed. Place cubed meat in
remaining sauce for at least 24 hours, shaking or turning over
occasionally. Place on skewers and barbecue over charcoal or gas grill
until done.
Serve on folded pieces of sandwich-sized Italian bread and place meat
in the center. Spoon reserved sauce over meat.
MISS JENNY'S BBQ
GROUND BEEF (SLOPPY
JOES)
~Shared by Linda
H., Rosharon, TX
1 pound lean ground beef
1 chopped onion
1 tsp. dry mustard
1 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire Sauce
1 tsp celery seed (This is the secret ingredient!)
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and
drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix
thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt
and pepper.
GREEK BURGERS
~Shared by Linda
H., Rosharon, TX
This is one of my favorite hamburgers. I like to put some feta cheese
on the patty a minute or so before I take them off the grill.
1 pound ground lamb
1 Tbsp. Dijon mustard
1 Tbsp. lemon
1 Tbsp. onion minced
1 clove garlic minced
1/2 tsp. dried rosemary crushed
1/2 tsp. salt or to taste
1/4 tsp. pepper
4 hamburger buns, hard rolls or pitas
sliced cucumbers
sliced tomatoes
ranch salad dressing
Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and
pepper. Form into patties. Grill until no longer pink. Serve on buns
with cucumbers, tomatoes and ranch dressing.
GRILLED FETA AND
LAMB BURGERS WITH
BALSAMIC DRIZZLE
~Shared by Linda
H., Rosharon, TX
4 servings
1 1/2 pounds ground lamb, veal or turkey
3/4 cup crumbled feta cheese, divided
2 tablespoons Italian seasoned bread crumbs
6 tablespoons EVOO, divided
1 teaspoon garlic, minced, divided
1 teaspoon dried oregano leaves
2 large portobello mushroom caps (6 ounces)
1 medium red bell pepper, quartered lengthwise
Salt and pepper to taste
4 (3/4-inch thick) slices firm Italian bread
1/4 cup balsamic vinegar
HEAT grill to medium heat. Crumble lamb into large bowl. Add 1/2 cup
feta cheese, bread crumbs, 1 tablespoon olive oil, 1/2 teaspoon garlic
and oregano; mix well. Shape into four 1/2-inch thick oval patties.
BRUSH mushrooms and red pepper with 2 tablespoons olive oil. Season the
patties and vegetables with salt and pepper. Grill patties 5 minutes.
Turn and cook an additional 4 to 5 minutes or until internal
temperature reaches 160°F. Grill vegetables about 6 minutes or until
desired doneness, turning occasionally. Peel skin from red peppers, if
desired. Cut peppers and mushrooms into thin strips.
COOK remaining 1/2 teaspoon garlic in 1 tablespoon olive oil in small
skillet over medium heat for about 1 minute. Add an additional 2
tablespoons olive oil; whisk in vinegar. Remove from heat. Grill bread
1 minute on each side or until lightly toasted. Place bread on serving
plates. Top with burgers. Spoon vegetables over burger.
Source: Crisco.com
SPICY CHICKEN
SANDWICHES
~Shared by Treva,
NC
Ground chicken patties, flavored with cheese and zesty tomatoes, are
served in pieces of French bread with a tomato-mayo spread
Hands On: 25
Total: 25
Makes: 4 servings (1 sandwich each)
Ingredients:
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,
drained
1 pound ground chicken
1/2 cup shredded Cheddar cheese
1 tablespoon Pure Wesson® Canola Oil
1/3 cup light mayonnaise
1 loaf (12 oz each) French bread
4 leaves green leaf lettuce
Place 1/4 cup drained tomatoes in small bowl; set aside. Combine
remaining drained tomatoes, chicken and cheese in medium bowl. Shape
mixture into 4 rectangle-shaped patties (5x3 inches), about 1/2-inch
thick.
Heat oil in large nonstick skillet over medium-high heat. Cook patties
5 to 6 minutes per side or until no longer pink in centers (165°F).
Meanwhile, add mayonnaise to reserved tomatoes; stir together.
Cut bread into 4 pieces, about 5 inches each. Cut each piece in half
lengthwise. Spread tomato-mayonnaise mixture on cut sides of bread.
Place 1 lettuce leaf on bottom half of each piece; top with chicken
patty. Cover chicken with top halves of bread. Serve immediately.
4 servings (1 sandwich each) Calories 573; Total Fat 26 g (Saturated
Fat 7 g); Cholesterol 113 mg; Sodium 1067 mg; Carbohydrate 52 g;
(Dietary Fiber 3 g, Sugars 4 g); Protein 34 g
Percent Daily Values*: Vitamin A 34%; Vitamin C 6%; Calcium 16%; Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet.
DRIPPING ROAST BEEF
SANDWICHES WITH
MELTED PROVOLONE
~Shared by Treva, NC
Prep: 5 minutes; Cook: 5 minutes; Bake: 3 minutes
Serves: 4
In less than 15 minutes, you can put together these mouthwatering,
restaurant-style sandwiches that get a kick from banana peppers and
cheesy goodness from melted provolone. Enjoy!
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
Heat the oven to 400°F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high
heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese
slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese
is melted. Spoon the soup mixture onto the sandwiches. Top
each sandwich with 1 tablespoon pepper rings.
Easy Substitution: You may substitute 1/2 of a 11.25-ounce package
Pepperidge Farm® Texas Toast (4 slices), prepared according to package
directions, for the rolls in this recipe. Serve the sandwiches
open-faced.
Nutritional Values per Serving
Using Campbell's French Onion Soup: Calories 515, Total Fat 20g,
Saturated Fat 9g, Cholesterol 91mg, Sodium 1197mg, Total Carbohydrate
44g, Dietary Fiber 3g, Protein 40g, Vitamin A 5%DV, Vitamin C 12%DV,
Calcium 29%DV, Iron 23%DV
Source: Campbell's Kitchen
DOWN-HOME EASY
BARBECUE PORK ROLLS
~Shared by Treva, NC
Here's an easy-do sliced pork sandwich that's big on flavor and short
on prep time, making it the perfect weekend dinner. Using deli sliced
pork for convenience, this slaw-topped classic is ready in mere minutes.
Prep Time: 5 min.
Cook Time: 5 min.
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 pound sliced deli roast pork
Louisiana-style hot sauce
4 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds,
split
Coleslaw
Shredded lettuce
1. Heat the soup and pork in a 10-inch skillet over medium heat until
the mixture is hot and bubbling, stirring occasionally. Season
with the hot sauce.
2. Divide the pork and sauce among the rolls. Top with the
coleslaw and lettuce. Makes: 4 servings.
Tip Besides tasting great, toasted rolls help sop up all the yummy
sauce. To toast, spread the cut sides of the rolls with softened butter
then cook, buttered side down, in a nonstick skillet over medium heat
until golden.
Source: Campbell's Kitchen
CRAB SALAD MELTS
~Shared by Treva, NC
This crab and asparagus melt is delicious for a light spring dinner or
lunch. You can use any type of crabmeat—including more affordable
options available in pouches or cans near other canned fish or in tubs
in the seafood department. Serve with a tossed salad.
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about
1/3 cup)
8 ounces crabmeat, any shells or cartilage removed
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 scallion, finely chopped
4 teaspoons lemon juice
1 tablespoon low-fat mayonnaise
1/4 teaspoon Old Bay seasoning
2-5 dashes hot sauce
Freshly ground pepper, to taste
4 whole-wheat English muffins, split and toasted
1/2 cup shredded Swiss cheese
Preparation
Place rack in the upper third of the oven; preheat broiler.
Place asparagus (or snow peas) in a medium microwave-safe bowl with 1
teaspoon water. Cover and microwave until tender, about 30 seconds. Add
crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay
seasoning, hot sauce to taste and pepper; stir to combine.
Place English muffin halves, cut-side up, on a large baking sheet.
Spread a generous 1/4 cup of the crab salad on each muffin half and
sprinkle each with 1 tablespoon cheese. Broil until the cheese is
melted, 3 to 6 minutes.
Nutrition
Per serving: 251 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 52 mg
Cholesterol; 30 g Carbohydrates; 22 g Protein; 5 g Fiber; 629 mg
Sodium; 234 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 2 lean meat
Source: EatingWell, March/April 2009
TERIYAKI BURGERS
~Shared by Treva, NC
Prep: 10 minutes Cook: 15 minutes Serves: 6
Everyone likes burgers, but these burgers are special...they have a
delicious Asian-inspired flavor, they cook up easily in the
skillet, and they're on the table in just 25 minutes.
1 & 1/2 pounds ground beef
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1 tablespoon soy sauce
2 teaspoons brown sugar
1/4 teaspoon ground ginger
6 Pepperidge Farm® Sandwich Buns with Sesame Seeds, split
Shape the beef into 6 (1/2-inch thick) burgers. Cook the burgers
in a 12-inch skillet over medium-high heat until well browned on both
sides. Pour off any fat. Stir the broth, soy sauce, brown sugar
and ginger in the skillet and heat to a boil. Reduce the heat to
low. Cover and cook for 5 minutes for medium or to desired
doneness. Serve the burgers and sauce on the buns.
Source: Campbell's Kitchen
MONTE CRISTO
SANDWICHES
~Shared by Treva, NC
This easy recipe for melty skillet turkey, ham and cheese Monte Cristo
Sandwiches is the perfect one for a quick weeknight supper of grilled
sandwiches.
Makes 8 sandwiches
Cooking Time: 4 min
6 eggs
1/2 cup milk
1/2 pound thinly sliced deli turkey
1/2 pound thinly sliced deli ham
8 (1-ounce) slices Swiss cheese
16 slices egg bread (challah)
4 tablespoons (1/2 stick) butter
In a medium bowl, whisk eggs and milk until well combined.
Equally divide the turkey, ham and Swiss cheese on 8 slices of bread.
Top with the remaining 8 slices of bread.
In a large skillet, melt 1 tablespoon butter over medium heat. Dip two
sandwiches, one at a time, in the egg mixture, coating completely.
Place in skillet and cook 2 to 3 minutes on each side, or until egg is
golden and cheese is melted.
Repeat with remaining sandwiches, adding more butter as needed. Serve
sandwiches immediately.
Serving Tip:
We suggest slicing these on the diagonal and topping with whole-berry
cranberry sauce or serving it on the side for dipping.
Source: Mr. Food
http://www.mrfood.com/Sandwiches/Monte-Cristo-Sandwiches-From-Mr-Food/ml/#
CROISSANT CLUB
SANDWICHES
~Shared by Treva, NC
There is something fun about taking an old standby recipe and fancying
it up a bit.
Serves: 8
1 cup mayonnaise
2 tablespoons real bacon bits
8 large croissants, split
8 romaine lettuce leaves
1 pound thinly sliced deli turkey
1 large tomato, cut into 8 slices (see Note)
In a small bowl, combine the mayonnaise and bacon bits; mix well and
spread equally over the croissant halves.
Layer the lettuce, turkey, and tomato equally over the bottom croissant
halves; replace the tops of the croissants and serve.
Note Preparation Tip: Cut each slice of tomato in half so the slices
will fit on the croissant.
Source: Mr. Food
MUSHROOM SLIDERS
~Shared by Treva, NC
These meatless slider burgers come packing lots of flavor from
portabella mushrooms marinated in an easy store-bought vinaigrette.
Serves: 4
Cooking Time: 10 min
Ingredients
2 large portabella mushrooms, stems removed
1/4 cup balsamic vinaigrette
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup garlic herb spread
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
In a large resealable plastic bag, combine mushrooms and vinaigrette.
Close bag and gently toss until evenly coated. Marinate 30 to 60
minutes. Remove mushrooms to a plate and season both sides with salt
and pepper. Heat a grill pan over medium heat then coat with cooking
spray. Place mushrooms on grill pan and cook 8 to 10 minutes, turning
halfway through cooking, or until mushrooms are heated through. Remove
from pan and drain on paper towels. Cut each mushroom into quarters.
Spread garlic herb spread evenly on both sides of rolls. Top with
mushrooms, tomato, and onion. Serve immediately.
Tip: These also can be cooked on the grill. And for more of a kick, top
with fresh salsa or pepper Jack cheese.
PANERA BREAD CAFE'S
SIERRA TURKEY
SANDWICH
~Shared by Treva, NC
Making this famous restaurant sandwich is easy (and much cheaper!).
This recipe makes enough to feed a large party.
2 & 1/2 C. heavy mayonnaise
2 Tbs. sugar
1/3 C. pureed chipotle in adobo sauce
3 medium limes, juiced
20 wedges Asiago cheese focaccia, split
5 lb. smoked turkey breast, sliced thin
2 large sweet onions, sliced very thin
1 lb. field greens, washed, dried and chilled
Blend mayonnaise, sugar, pureed chipotle and lime juice together in a
medium bowl.
Cover and place in refrigerator for at least 30 minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2 Tbs. of
chipotle mayonnaise.
Top with 4 oz. turkey and 1 slice onion. Lightly cover with greens.
Replace top of foccacia.
Yield: 20 sandwiches
Source: Recipe4Living
http://www.recipe4living.com/recipes/#
BLT FISH SANDWICHES
~Shared by Treva, NC
A fish sandwich made special by adding bacon, lettuce, tomato and spicy
brown mustard.
Hands On: 25
Total: 25
Makes: 4 servings (1 sandwich each)
PAM® Original No-Stick Cooking Spray
4 tilapia fillets (4 oz each), thawed if frozen
1/4 teaspoon ground black pepper
1/4 cup light mayonnaise
1 tablespoon Gulden's® Spicy Brown Mustard
4 soft hoagie rolls (about 6 inches)
4 leaves green leaf lettuce
4 slices fully cooked bacon
4 slices tomato, each cut in half
Spray large nonstick skillet with cooking spray; heat over medium-high
heat. Sprinkle fish with pepper. Place in skillet; cook 8 minutes or
until fish flakes easily with fork (145°F), turning once. Meanwhile,
combine mayonnaise and mustard in small bowl. Spread 1 tablespoon
mustard mixture on bottom half of each roll. Place lettuce leaves and
fish fillets on bottom halves of rolls. Top each with 1 slice bacon and
2 pieces tomato. Close sandwiches with top halves of rolls. Serve
immediately.
Nutritional Information: 4 servings (1 sandwich each) Calories 394;
Total Fat 12 g (Saturated Fat 3 g); Cholesterol 58 mg; Sodium 707 mg;
Carbohydrate 40 g; (Dietary Fiber 3 g, Sugars 2 g); Protein 31 g;
Percent Daily Values*: Vitamin A 31%; Vitamin C 10%; Calcium 8%; Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet.
HOT DOG BUNDLES
~Shared by Treva, NC
They'll be shouting "Hot diggity dog!" for Hot Dog Bundles, a combo of
hot dogs and beans served together in buns.
Cooking Time: 45 min
Serves: 6
1 pound hot dogs, cut into 1-inch slices
2 (16-ounce) cans vegetarian baked beans
1 small onion, minced
1/2 cup packed light brown sugar
1/2 cup chili sauce
1 tablespoon cider vinegar
1 teaspoon prepared yellow mustard
6 hot dog rolls, split
1. Preheat oven to 350 degrees F.
2. In a 2-quart casserole dish, combine all ingredients except the
buns; mix well. Cover and bake 45 to 50 minutes, or until hot and
bubbly.
3. Spoon into hot dog buns and serve.
CHORIZO BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated
In a large bowl, mix together the ground sirloin and chorizo using your
hands. Set aside to let the flavors blend.
Heat one tablespoon of oil in a skillet over medium-high heat. Add one
chopped onion, and saute until tender. Transfer the onion to a blender,
and add the red pepper, Ranch dressing, saffron, and paprika. Pulse
until fairly smooth. Refrigerate until needed.
Heat the remaining oil in a large skillet over medium heat, and add the
remaining onions, brown sugar, salt and pepper. Cook and stir for about
15 minutes until the onions are golden brown. Set aside.
Preheat the grill for high heat. Form the meat into four patties,
slightly larger than the buns.
Place burgers on the grill, and cook for 5 minutes per side, or until
well done. Split buns in half, and spread butter on the inside. Place
on the grill to toast briefly.
Place burgers onto buns, and top with caramelized onion and the roasted
pepper ranch sauce. Sprinkle with a few shavings of manchego cheese,
and place the top of the bun on top.
CHEDDAR FRENCH DIP
SANDWICHES
~Shared by Dorie, IL
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1/4 C. butter cubed
2 garlic cloves minced
4 ciabatta rolls, split
1 C. shredded Cheddar cheese
1 lb. thinly sliced roast beef
1 (14 oz) can beef broth
In a small skillet melt butter. Add garlic; saute 1 minute.
Place rolls on a baking sheet; brush cut sides with garlic
butter. Sprinkle with cheese. Broil 3-4 inches from the
heat about 2-3 minutes or until cheese is melted.
In a large saucepan, combine beef and broth; heat through. Using
tongs or a slotted spoon, place beef on rolls. Serve sandwiches
with remaining broth for dipping.
BEST BET BURGERS
~Shared by Dorie, IL
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2 eggs beaten
1 T prepared mustard
1 T. chili sauce
2 t. Worcestershire sauce
1 small onion finely chopped
1 t. seasoned salt
1 garlic clove minced
2 lb. ground beef
6 hamburger buns split
In a large bowl combine the first 7 ingredients. Crumble beef
over mixture and mix well. Shape into 6 patties.
Grill covered over medium heat 5-7 minutes on each side or until a meat
thermometer reads 160 and juices run clear. Serve on buns with
your favorite toppings.
BUFFALO BURGER
TOPPING
~Shared by Dorie, IL
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2 T. butter softened
2 T. brown sugar
3/4 C. mayonnaise
1/4 C. Louisiana style hot sauce
1 celery rib finely chopped
6 T. crumbled blue cheese
In a small bowl beat butter and brown sugar until light and
fluffy. Add mayonnaise and hot sauce; beat until smooth.
Chill until serving. Spoon onto your favorite burger; top with
celery and cheese.
HARVEY HAM SANDWICHES
~Shared by Dorie, IL
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1 (6 pound) bone-in ham
1 (8 ounce) jar yellow mustard
1 pound brown sugar
24 dinner rolls, split
Place the ham in a large pot or slow cooker, and fill with enough water
to cover. Bring to a boil, then reduce the heat to low, and simmer for
8 to 10 hours. Remove the meat from the water, and allow to cool. If it
has cooked long enough, it will fall into pieces as you pick it up.
Pull the ham apart into shreds once it is cool enough to handle. It
doesn't have to be tiny shreds. Place the shredded ham into a slow
cooker. Stir in the mustard and brown sugar, cover, and set to Low.
Cook just until heated. Serve on dinner rolls. We don't use any other
sandwich toppings with it, but that is a personal choice.
GREEK CHICKPEA &
WALNUT BURGERS
~Shared by Dorie, IL
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2 eggs
1/2 C. dry bread crumbs
1/2 C. chopped walnuts
1 medium carrot shredded
1/3 C. crumbed reduced fat feta cheese
1/4 C. coarsely chopped onion
1/4 C. Greek olives
4 sprigs fresh parsley stems removed
1 T. lemon juice
2 garlic cloves
1/4 t. each salt and pepper
1 (15 oz) can chickpeas or garbanzo beans rinsed and drained
5 whole wheat hamburger buns
In a food processor combine the first 11 ingredients; cover and pulse 4
times. Add chickpeas; pulse until chopped. Refrigerate for
at least 45 minutes.
Shape chickpea mixture by 2/3 cupfuls into patties. Coat grill
rack with cooking spray before starting the grill. Grill burger
covered over medium heat for 3-5 minutes on each side or until a
thermometer reads 160. Serve on buns with your favorite toppings.
BLUE CHEESE, BACON
AND PEAR BRUNCH
SANDWICHES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 Bosc pear, thinly sliced
1 1/2 cups apple juice
6 slices bacon
2 rosemary focaccia bread, or other square rolls, split
6 ounces blue cheese, crumbled
Place the pear slices in a skillet, and pour in the apple juice. Cook
over medium heat until the pears are soft, about 5 minutes. Drain pears
and reserve; discard juice.
Meanwhile, place the bacon in a skillet and cook over medium-high heat
until evenly brown. Drain on paper towels. Crumble and set aside.
Preheat the oven broiler.
Place the focaccia bread slices on a baking sheet. Divide the pear
slices evenly among the bread, and top evenly with the bacon, and then
with the blue cheese.
Broil the sandwiches in the preheated broiler until the cheese melts,
about 2 minutes.
ACTUALLY DELICIOUS
TURKEY BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg
whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to
an internal temperature of 180 degrees F (85 degrees C).
SALMON ROSEMARY
BURGERS
~Shared by Dorie, IL
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2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Prepare the salmon by cutting into strips, cutting the strips
crosswise, and chopping the fish until well minced. Be sure to remove
any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion,
Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and
pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each patty
with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each
side.
CHICKEN MELT
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 tablespoon butter
1 onion, sliced into thin rings
1 teaspoon garlic powder
4 skinless, boneless chicken breasts
1/2 cup red wine
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
4 slices Swiss cheese
4 English muffins, split and toasted
Preheat the grill for high heat.
Melt the butter in a skillet over medium heat. Place the onion slices
in the skillet, sprinkle with garlic powder, and saute until onions are
translucent. Remove from heat, and set aside.
Lightly oil the grill grate. Place the chicken breast halves on the
grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8
minutes. Turn, and continue cooking 8 minutes, or until juices run
clear. Place a slice of cheese on each breast half, and top with
onions. Cook until cheese starts to melt. Serve on toasted English
muffins.
SHREDDED BEEF AU JUS
~Shared by Dorie, IL
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1 boneless beef chuck roast (3 lb)
2 C. water
2 t. beef bouillon granules
1 1/2 t. dried oregano
1 t. garlic salt
1 t. seasoned salt
1/4 t. dried rosemary crushed
8 hamburger buns split
Cut roast in half and place in a 4 or 5 qt. slow cooker. Combine
the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low 6-8 hours or until meat is tender. Remove
beef; cool slightly. Meanwhile skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat
through. Using a slotted spoon, place 1/2 C. on each bun.
Serve with additional cooking liquid on side.
BAKED BEAN SANDWICHES
~Shared by Dorie, IL
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4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal
amount of baked beans on each muffin half. Layer beans with onion,
tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue
cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during
broiling to make sure bacon does not burn. Serve immediately.
CHICKEN PESTO PANINIS
~Shared by Dorie, IL
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1 focaccia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup diced green bell pepper
1/4 cup diced red onion
1 cup shredded Monterey Jack cheese
Preheat a panini grill. Slice each quarter of focaccia bread in half
horizontally. Spread each half with pesto. Layer bottom halves with
equal amounts chicken, bell pepper, onion, and cheese. Top with
remaining focaccia halves, forming 4 sandwiches. Grill paninis 5
minutes in the preheated grill, or until focaccia bread is golden brown
and cheese is melted.
CASHEW TURKEY SALAD
SANDWICHES
~Shared by Dorie, IL
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1 1/2 C. cubed cooked turkey breast
1/4 C. thinly sliced celery
2 T. chopped dried apricots
2 T. chopped unsalted cashews
1 green onion chopped
1/4 C. reduced fat mayonnaise
2 T. reduced fat plain yogurt
1/4 t. salt
1/4 t. pepper
4 lettuce leaves
8 slices pumpernickel bread
In a small bowl combine the turkey, celery, apricots, cashews and
onion. Combine the mayonnaise, yogurt, salt and pepper; to to
turkey mixture and stir to coat. Place a lettuce leaf on half of
the bread slices; top each with 1/2 cup turkey salad and remaining
bread.
Click
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CRISPY FISH SANDWICH WITH PINEAPPLE
SLAW
~Shared by Treva, NC
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons rice vinegar
1/8-1/4 teaspoon crushed red pepper
1 8-ounce can pineapple chunks or rings, drained and coarsely chopped
2 cups coleslaw mix, (see Tip)
1/4 cup cornmeal
1 & 1/4 pounds haddock, or Pacific cod, skinned and cut into 4
portions
1/2 teaspoon Cajun seasoning
1/4 teaspoon salt
4 teaspoons canola oil, divided
8 slices whole-wheat country bread, toasted
1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in
a medium bowl. Add pineapple and coleslaw mix and stir to combine.
2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with
Cajun seasoning and salt. Dredge the fish in the cornmeal.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add half the fish and cook until golden, about 2 minutes per
side. Transfer to a plate and repeat with the remaining 2 teaspoons oil
and fish, adjusting heat as necessary to prevent burning.
4. Top toasted bread with the fish and pineapple slaw to make
sandwiches. Serve immediately.
Shopping Tip: Look for convenient pre-shredded cabbage-and-carrot
“coleslaw mix” near other prepared vegetables in the produce section of
the supermarket.
Nutrition Per serving: 425 calories; 9 g fat (1 g sat , 4 g mono); 105
mg cholesterol; 42 g carbohydrates; 44 g protein; 7 g fiber; 684 mg
sodium; 865 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Iron (20% dv), Calcium
(15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1/2 fruit, 1 vegetable, 4 1/2 lean meat
Source: EatingWell for a Healthy Heart Cookbook (2008)
TURKEY IN A PITA
~Shared by
Patricia, Charlevoix, MI
1 pita
1/2 teaspoon safflower mayo
2 ounces roast turkey breast
Bibb lettuce
2 ripe tomato slices
1 slice red onion
Spread pita with mayo. Stuff with turkey, lettuce, tomato and onion.
Per Sandwich: Calories 318, fat 5g, cholesterol 41mg, sodium 335mg,
protein 25g
VEGGIE SANDWICH
~Shared by
Patricia, Charlevoix, MI
2 slices sour dough French bread
1/2 teaspoon safflower mayo
1/4 teaspoon Dijon mustard
2 slices ripe tomato
1/4 zucchini, thinly sliced
Leaf lettuce
Cheese, if desired
Spread bread with mayo and mustard. Layer with tomatoes, zucchini and
lettuce. Ass cheese if desired.Top with second slice of bread
Per sandwich with cheese: Total calories 318, Fat 8g, carbs 42g,
cholesterol 18mg, sodium 520 mg
CRABMEAT AND TOMATO
~Shared by
Patricia, Charlevoix, MI
1/2 cup crabmeat
2 teaspoons safflower mayo
1/4 teaspoon fresh lemon juice
2 thick slices crusty French bread
2 tomato slices
Red leaf lettuce
Mix mayo and lemon juice, then add crabmeat. Spread on bread. Top with
tomato slices, lettuce and second piece of bread.
Per Sandwich: Calories 306, fat 10g, carbs 40g, cholesterol 36mg,
sodium 419 mg, protein 12mg
ITALIAN VEGETABLE
HOAGIES
~Shared by Maggie,
TX
1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese, (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)
Place onion rings in a small bowl and add cold water to cover. Set
aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium
bowl. Cut baguette into 4 equal lengths. Split each piece horizontally
and pull out about half of the soft bread from each side. Drain the
onions and pat dry.
To assemble sandwiches, divide provolone among the bottom pieces of
baguette. Spread on the artichoke mixture and top with the onion,
lettuce and pepperoncini, if using. Cover with the baguette tops. Serve
immediately.
Nutritional Information
Calories: 263 Fiber: 8 g Fat: 8 g Saturated Fat: 3 g Carbohydrates: 39
g Protein: 14 g Sodium: 624 mg Monounsaturated Fat: 4 g
Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat
Cholesterol: 10 g Carbohydrate Servings: 2 Potassium: 174 mg
Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).
Source: EatingWell Test Kitchen
http://www.ivillage.com/italian-vegetable-hoagies/3-r-295885#
BETTER THAN EGG
SALAD SANDWICHES
~Shared by Maggie,
TX
Prep/Total Time: 20 min.
Ingredients
1/4 cup chopped celery
2 green onions, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (12.3 ounces) silken firm tofu, cubed
8 slices whole wheat bread
4 lettuce leaves
Directions
In a small bowl, combine the first eight ingredients. Gently stir in
tofu. Spread over four slices of bread; top with lettuce and remaining
bread. Yield: 4 servings.
Nutrition Facts: 1 sandwich equals 274 calories, 12 g fat (2 g
saturated fat), 5 mg cholesterol, 734 mg sodium, 33 g carbohydrate, 5 g
fiber, 13 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
Source: Light & Tasty April/May 2007, p36
BUFFALO CHICKEN
BURGERS WITH TANGY SLAW
~Shared by Maggie,
TX
Prep: 25 min.
Broil: 10 min.
SLAW:
1/4 cup thinly sliced celery
1/4 cup shredded peeled apple
2 tablespoons fat-free blue cheese salad dressing
1 teaspoon finely chopped walnuts
SAUCE:
3 tablespoons Louisiana-style hot sauce
2 teaspoons ketchup
2 teaspoons reduced-fat butter, melted
BURGERS:
2 tablespoons chopped sweet red pepper
2 tablespoons plus 4 teaspoons thinly sliced green onions, divided
1 tablespoon unsweetened applesauce
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns, split
Directions
In a small bowl, combine the celery, apple, salad dressing and walnuts.
In another small bowl, combine the hot sauce, ketchup and butter; set
aside. In a large bowl, combine the red pepper, 2 tablespoons green
onion, applesauce, salt, garlic salt and pepper. Crumble chicken over
mixture and mix well. Shape into four burgers. Broil 6 in. from the
heat for 5-7 minutes on each side or until a meat thermometer reads
165° and juices run clear, basting occasionally with reserved sauce.
Serve on lettuce-lined buns; top each with 2 tablespoons slaw and
sprinkle with remaining green onion. Yield: 4 servings.
Nutrition Facts: 1 burger equals 312 calories, 12 g fat (4 g saturated
fat), 78 mg cholesterol, 682 mg sodium, 29 g carbohydrate, 2 g fiber,
23 g protein.
Diabetic Exchanges: 3 medium-fat meat, 2 starch.
Source: Taste of Home Magazine
ROASTED RED PEPPER
SPREAD SANDWICHES
~Shared by Maggie,
TX
If you like pimiento cheese, you'll enjoy this recipe. Keep the
sandwiches well chilled so the cream cheese spread will remain firm.
Sturdy, whole-grain bread works best.
YIELD: 4 servings (serving size: 1 sandwich)
Ingredients
1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves
Preparation
Spread cucumber and bell peppers onto several layers of heavy-duty
paper towels; let stand 5 minutes to drain excess moisture. Scrape into
a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and
garlic; stir with a fork until well blended. Spread about 1/2 cup
cheese mixture over 4 bread slices; top each serving with 2 lettuce
leaves and 1 bread slice. Nutritional Information
Amount per serving Calories: 356 Calories from fat: 30% Fat: 11.9g
Saturated fat: 6.4g Monounsaturated fat: 2.9g Polyunsaturated fat: 0.4g
Protein: 14.9g Carbohydrate: 43.6g Fiber: 4.1g Cholesterol: 36mg Iron:
2.9mg Sodium: 875mg Calcium: 173mg
Source: Cooking Light JUNE 2004
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
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EGG SALAD SANDWICH
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Serving Size: 1/3 cup egg salad with 1 bread slice
INGREDIENTS
- 2 hard-cooked large eggs, cooled under running water
- 1 tablespoon fat-free sour cream
- 2 teaspoons reduced-fat mayonnaise
- 1/4 teaspoon Dijon-style mustard
- Pinch salt (optional)
- 1/4 cup finely chopped celery
- 2 slices reduced-fat whole-wheat bread
- Paprika for garnish (optional)
DIRECTIONS
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
In a small bowl, mash the remaining egg yolk. Add the sour cream,
pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix
well. Stir in the celery. Chop the egg whites and stir them into the
yolk mixture.
Spread the mixture on each slice of bread. Serve as open-faced
sandwiches. If desired, garnish with a light sprinkling of paprika.
Nutritional Information Per Serving: Calories: 148, Fat: 7 g,
Cholesterol: 215 mg, Sodium: 296 mg, Carbohydrate: 14 g, Dietary Fiber:
3 g, Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 1 Starch, 1 Medium-Fat Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
TERIYAKI TURKEY
BURGERS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
Burger Mixture:
- 1-1/4 cups sliced fresh mushrooms
- 1/2 cup sliced scallions
- 1/2 cup chopped red bell pepper
- 1-1/4 pounds 95% lean ground turkey
- 3 tablespoons light (reduced-sodium teriyaki sauce)
- 1/4 teaspoon ground black pepper
Rest of recipe:
- 6 canned pineapple rings (optional)
- 1/4 cup plus 2 tablespoons nonfat or light mayonnaise
- 1 tablespoon Chinese or honey mustard
- 6 light wheat or multigrain burger buns
- 6 slices red onion
- 6 lettuce leaves
DIRECTIONS
Place the mushrooms, scallions, and red bell pepper in the bowl of a
food processor and process until the vegetables are finely chopped.
Place the vegetables, ground turkey, teriyaki sauce, and black pepper
in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch
patties.
Grill the burgers over medium coals or cook under a broiler for about 6
minutes on each side, until the internal temperature of the patties
reaches 165 degrees and the meat is no longer pink inside. (To retain
moisture, avoid pressing down on the patties as they cook.)
Alternatively, coat a large nonstick skillet or griddle with nonstick
cooking spray and cook the burgers over medium heat for about 5 minutes
per side.
If desired, brush the pineapple slices with a little teriyaki sauce and
grill or broil for a minute or two on each side, until lightly browned.
To assemble the burgers, place the mayonnaise and mustard in a small
bowl and stir to mix well. Spread some of the mayonnaise mixture on
each bun. Place each burger in a bun and top with some of the onion,
lettuce, and if desired, a pineapple slice. Serve hot.
Nutritional Information Per Serving (1/6 of recipe): Calories: 243,
Carbohydrate: 29 g, Cholesterol: 50 mg, Fat: 5 g, Saturated Fat: 1.7 g,
Fiber: 6.6 g, Protein: 24 g, Sodium: 594 mg, Calcium: 61 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
TURKEY AND TOMATO
WRAP
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 1 (6 inch) low-fat flour tortilla
- 2 teaspoons reduced-fat mayonnaise
- 2 slices deli-style fat-free roasted turkey breast
- 2 tablespoons chopped fresh tomato
- 1 tablespoon chopped fresh basil leaves (or 1/8 teaspoon dried
basil)
DIRECTIONS
Lay the tortilla flat on a small plate. Spread with the mayonnaise. Lay
the turkey slices on the tortilla. Sprinkle with tortilla with the
tomato and basil. Roll the tortilla and turkey around the tomato-basil
filling. Eat like a rolled sandwich.
Nutritional Information Per Serving (1 sandwich): Calories: 147, Fat: 3
g, Cholesterol: 27 mg, Sodium: 297 mg, Carbohydrate: 19 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 12 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
HUMMUS-VEGGIE WRAPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 1 cup ready-made hummus
- 1 small carrot, shredded with a potato peeler
- 2 slices red onion, separated into rings
- 12 thin slices peeled cucumber
- 16 young tender spinach leaves or 1 cup alfalfa sprouts
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and spread the lower half only of each tortilla with
1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion
rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch
margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each warp in half and serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258,
Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5
g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg
Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1
Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
CHICKEN GYROS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1 cup plain low-fat yogurt or light sour cream
- 3/4 cup peeled, seeded, finely chopped cucumber
- 1/2 teaspoon dried dill
Rest of ingredients:
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in
half
- 8 leaves romaine lettuce
- 2 medium-small plum tomatoes, thinly sliced
- 4 slices red onion, separated into rings
DIRECTIONS
Combine all of the sauce ingredients and stir to mix well. Cover and
refrigerate until ready to use.
Combine the chicken, lemon pepper, oregano, and garlic powder in a
medium bowl and toss to mix well. Coat a large nonstick skillet with
olive oil and preheat over medium-high heat. Add the chicken and
stir-fry for several minutes, until nicely browned and no longer pink
inside. Remove the skillet from the heat and set aside.
To heat the pita pockets, place them on a microwave-safe plate. Cover
with a damp paper towel and microwave on high power for about 45
seconds. If heating only one pita at a time, microwave for only 15
seconds.
To assemble the sandwiches, line each pita half with a lettuce leaf,
add some of the chicken, tomatoes, onion slices, and sauce. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 346,
Carbohydrate: 40 g, Cholesterol: 69 mg, Fat: 6.4 g, Saturated Fat: 1.5
g, Fiber: 5.4 g, Protein: 36 g, Sodium: 544 mg, Calcium: 182 mg
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable, 1/4
Low-Fat Milk, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
FRENCH BURGERS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pound lean ground beef (95% lean, 5% fat)
- 3 tablespoons Dijon mustard
- 1 tablespoon minced thyme
- 1 tablespoon white wine
- 2 tablespoons minced onion
- 2 garlic cloves, minced
DIRECTIONS
Combine all ingredients. Shape into 6 patties. Broil until done as
desired (3 - 4 minutes for rare, 5-7 minutes for medium, and 8-9
minutes for well done).
Nutritional Information Per Serving (3 to 4 ounces): Calories: 171,
Fat: 7 g, Cholesterol: 74 mg, Sodium: 74 mg, Carbohydrate: 2 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GRILLED BLT
~Submitted by
Donna, Elkhorn, WI
Not healthy, but oooh so good!
2 slices sour dough bread
2 slices cooked, crisp bacon
2 slices cheddar cheese
1 slice tomato
1 lettuce leaf
Butter
Butter the bread and place buttered side down in pan. place cheese on
each piece of bread. When the bread in toasted and cheese melted, place
the bacon, lettuce, and tomato on one slice. Cover with other slice and
enjoy!
HAM AND EGG ROLLS
~Shared by
Patricia, Charlevoix, MI
1/2 cup chopped cooked ham
1/4 cup sharp cheese
1 tablespoon sliced green onion
1 hard boiled egg, chopped
2 tablespoons sliced pimento stuffed olives
2 tablespoons mayo or salad dressing
2 tablespoons chili sauce
4 hamburger buns, sliced and buttered
Combine sandwich ingredients. Spread mixture on buns. If a warm
sandwich is desired, warp in foil and heat at 400 degs 15 -20 minutes.
FRIED GREEN TOMATO
SANDWICH
~Shared by Luanne,
FL
One of my favorite things to eat is a fried green tomato.
4 strips bacon
2 tablespoons all-purpose flour
1 cup cornmeal
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon salt
2 medium green tomatoes, each cut into 3 thick slices
2 tablespoons mayonnaise
1 (6-inch) baguette, split lengthwise
1 cup baby spinach
1/2 cup shredded cheddar cheese
Heat the oven to broil.
In a large skillet over medium-high, cook the bacon until crisp, about
5 minutes. Transfer the bacon to paper towels to drain. Reserve the
skillet, along with any rendered bacon fat in it, for use later.
In a shallow bowl, whisk together the flour, cornmeal, black pepper,
cayenne, paprika and salt. One at a time, dredge each tomato slice
through the flour mixture to lightly coat both sides.
Return the skillet to the stove over medium-high. When the bacon fat is
hot, add the tomato slices and fry until lightly browned on both sides,
about 2 to 3 minutes per side. Set aside on paper towels to drain.
To assemble the sandwiches, spread 1 tablespoon of mayonnaise over the
cut side of each half of the baguette. Place the baguette halves on a
baking sheet, then top with spinach, fried tomato slices and cheese.
Crumble 2 strips of bacon over each sandwich. Broil on the bottom rack
of the oven just until the cheese is melted, about 1 minute
Makes 2 servings.
SCOTTISH SANDWICH
~Shared by Linda
H., Rosharon, TX
2 pieces of a good hearty country bread
Sliced sharp cheddar cheese
Branson pickles (may have to look in the International aisle)
Place the cheese and pickles between bread slices that have been spread
with butter or mayo.
Enjoy with a Shandy (Lemonade and beer).
APRICOT TURKEY
SANDWICHES
~Shared by Linda
H., Rosharon, TX
“Apricot jam and Dijon mustard come together for a wonderful spread on
this sandwich with Swiss cheese, turkey bacon and peppered turkey
slices.”
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 Tbsp. apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 tsp. Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to
paper towels to drain; set aside. Spread two toast slices with jam.
Layer with turkey, reserved bacon, tomato, onion, lettuce and cheese.
Spread remaining toast with mustard; place on top.
Yield: 2 servings.
Source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009
DUTCH LUNCH
~Shared by
Patricia, Charlevoix, MI
2/3 cups chopped cabbage
2 tablespoons mayo
1/2 teaspoon prepared mustard
2 tablespoons chopped pimento stuffed green olives
4 slices rye bread, buttered
4 thin sliced boiled ham
Combine cabbage, mayo, mustard and olives. Top 2 slices of bread
with ham, then cabbage mixture. Top with remaining bread.
PEANUT BUTTER SPECIAL
~Shared by
Patricia, Charlevoix, MI
Butter or margarine, softened
4 slices bread
1/4 cup peanut butter
2 tablespoons applesauce
2 slices bacon, cooked crisp and crumbled
1/2 tart apple, thinly sliced
Generously butter bread. Combine peanut butter, applesauce and bacon.
Spread on 2 slices of bread. Top with apple slices, then remaining
bread. Cut sandwiches - triangle shape - and secure with toothpicks if
necessary.
CHILE RELLENOS
SANDWICHES
~Shared by Maggie,
TX
Ingredients
1 can (4 ounces) chopped green chilies, drained
6 slices bread
3 slices Monterey Jack cheese
2 eggs
1 cup milk
2 to 4 tablespoons butter
Salsa, optional
Directions
Mash chilies 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.
Yield: 3 servings.
Nutrition Facts: 1 serving (1 each) equals 388 calories, 22 g fat (12 g
saturated fat), 194 mg cholesterol, 713 mg sodium, 31 g carbohydrate, 2
g fiber, 16 g protein.
Source: Country Woman July/August 1998, p35
CHICKEN CAESAR
BURGERS
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 30 min.
Ingredients
1/4 cup finely chopped onion
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon lemon juice
1-1/2 teaspoons dried parsley flakes
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground chicken
2 hamburger buns, split
1/4 cup torn romaine
4 teaspoons fat-free creamy Caesar salad dressing
Directions
In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice,
parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken
over mixture and mix well. Shape into two patties. Grill burgers,
covered, over medium heat for 5-7 minutes on each side or until a meat
thermometer reads 165° and juices run clear. Sprinkle with remaining
cheese. Serve on buns with romaine and salad dressing.
Nutrition Facts: 1 burger equals 322 calories, 12 g fat (4 g saturated
fat), 79 mg cholesterol, 801 mg sodium, 29 g carbohydrate, 2 g fiber,
25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
CRUNCHY HAM &
CHEESE SANDWICHES
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 25 min.
Ingredients
1 tablespoon butter, softened
4 slices white bread
1 tablespoon Dijon mustard
4 slices process American cheese
2 slices deli ham (1 ounce each)
1/2 medium tomato, thinly sliced
2 eggs, lightly beaten
2 tablespoons 2% milk
1/8 teaspoon onion powder
1 cup crushed ridged potato chips
Directions
Butter one side of each slice of bread. Spread mustard over the
unbuttered side of two slices; layer each with one slice of cheese,
ham, tomato, remaining cheese and remaining bread, buttered side up.
In a shallow bowl, whisk the eggs, milk and onion powder. Place potato
chips in another bowl. Dip each sandwich into egg mixture, then coat
with potato chips.
In a large nonstick skillet or griddle coated with cooking spray, toast
sandwiches for 4 minutes on each side or until golden brown.
Nutritional Analysis: 1 sandwich equals 476 calories, 26 g fat (13 g
saturated fat), 150 mg cholesterol, 1,404 mg sodium, 40 g carbohydrate,
2 g fiber, 21 g protein.
Source: Cooking for 2 Spring 2006, p31
SOUTHWESTERN ROAST
BEEF SANDWICH
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 15 min.
Ingredients
2 teaspoons butter, softened
4 slices white bread
2 slices cooked roast beef (2-1/4 ounces each)
2 slices pepper Jack cheese (3/4 ounce each)
2 canned whole green chilies, halved
Directions
Butter one side of each slice of bread. On the unbuttered side of two
slices, layer the beef, cheese and chilies; top with remaining bread,
buttered side up. In a large nonstick skillet or griddle coated with
cooking spray, toast sandwiches for 4 minutes on each side or until
golden brown.
Nutrition Facts: 1 sandwich equals 381 calories, 15 g fat (8 g
saturated fat), 90 mg cholesterol, 559 mg sodium, 27 g carbohydrate, 1
g fiber, 32 g protein.
Source: Cooking for 2 Summer 2007, p19
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
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THE "BIG PIG" SANDWICH
Adapted from Food Network.
1 lb lean ground pork
2 cups packaged shredded cabbage with carrot (coleslaw mix)
2 Tablespoons mayonnaise
2 Tablespoons barbecue sauce
8 thin ham slices
8 slices Texas toast
1/4 cup barbecue sauce
Shape pork into four 4" patties about 1/2" thick. Grill directly
over medium-high heat for 5-6 minutes per side or until no pink remains
(160 F), turning once.
Meanwhile, in a medium bowl combine shredded cabbage with carrot,
mayonnaise and 2 Tablespoons barbecue sauce; set aside.
Add ham and bread slices to grill for 1 to 2 minutes until ham is
lightly browned and bread is toasted, turning once.
Serve pork burgers on toast topped with ham, slaw, and barbecue sauce.
Serves four.
Source: Noble Pig
http://noblepig.com/2011/06/02/the-big-pig-sandwich.aspx
CREAMY CHICKEN SPREAD
10 Servings
Prep/Total Time: 10 min.
Ingredients
1-1/2 cups chopped cooked chicken
1 package (8 ounces) cream cheese, softened
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon onion powder
1/2 teaspoon salt
Directions
Place all ingredients in a food processor; process until coarsely
chopped. Use as a sandwich spread or serve on crackers. Yield: 2-1/2
cups.
Nutrition Facts: 1 serving (1/4 cup) equals 202 calories, 18 g fat (7 g
saturated fat), 48 mg cholesterol, 269 mg sodium, 1 g carbohydrate,
trace fiber, 8 g protein.
Source: Taste of Home April/May 1996, p54
PUB SANDWICH
I like (very) thinly sliced red onion on these.
1 cup ranch dressing
1 teaspoon cream-style horseradish
4 onion rolls, split
1 pound thinly sliced roast beef
Tomato slices, about 1/4-inch thick
Thin sliced cucumbers
Red leaf lettuce leaves, cleaned and dried
Whisk together dressing and horseradish; spread on cut halves of rolls.
Layer beef on bottom half of roll. Drizzle beef with more dressing as
desired. Continue layering each with tomato, cucumber and lettuce.
Cover with top half of roll.
Makes 4 servings.
Source: Hidden Valley, member of The Association For Dressings and
Sauces.
CUCUMBER SANDWICHES
I love cucumber sandwiches (but prefer rustic whole wheat bread to rye).
6 Servings
Prep/Total Time: 15 min.
Ingredients
1 carton (8 ounces) spreadable cream cheese
2 teaspoons ranch salad dressing mix
12 slices pumpernickel rye bread
2 to 3 medium cucumbers
Directions
In a bowl, combine cream cheese and dressing mix. Spread on one side of
each slice of bread. Peel cucumbers if desired thinly slice and place
on six slices of bread. Top with remaining bread. Serve immediately.
Source: Quick Cooking July/August 2000, p8
STUFFED BACON BURGERS
6 Servings
Prep/Total Time: 25 min.
Ingredients
1-1/2 pound ground beef
1 envelope onion soup mix
1/4 cup water
6 slices (1 ounce each) process American cheese
6 bacon strips
6 hamburger buns, toasted
Directions
In a bowl, combine ground beef, soup mix and water. Shape into 12 thin
patties. Place a cheese slice on six patties. Cover each with another
patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten
with a wooden toothpick. Grill, covered, over medium heat for 5-7
minutes on each side or until a meat thermometer reads 160° and juices
run clear. Discard toothpicks. Serve on buns.
Nutrition Facts: 1 serving (1 each) equals 499 calories, 30 g fat (12 g
saturated fat), 93 mg cholesterol, 928 mg sodium, 25 g carbohydrate, 1
g fiber, 29 g protein.
Source: Country Woman July/August 1993, p37
SOUTHERN STYLE CRAB
GRILLED CHEESE MELT
Ingredients:
6 oz can crabmeat, well drained
1/3 cup finely diced Hungarian pepper (See Cook’s Notes)
2 green onions (tops only), minced
1 stalk celery, finely diced
3 Tbsp mayonnaise
1 tsp pepper vinegar (see Cook’s Notes)
1/4 tsp black pepper
4 thick slices light-textured, grainy bread (I used a cracked wheat
Italian loaf)
Butter for spreading
Paprika for dusting
6 oz shredded sharp cheddar cheese
Preparation:
Combine the first seven ingredients (crabmeat to black pepper) in a
bowl.
Toast the bread lightly on both sides. Heat a skillet or griddle over
medium-low heat.
Generously spread two slices of bread with butter, dust generously with
paprika, and place them butter side down in the pan. Distribute 1/4 of
the cheese on each of the two slices. Spread half the crab salad on
each; top with remaining cheese. Butter and sprinkle paprika on the
remaining bread and place on top. Press down very gently, if necessary.
Cook sandwich until bottom is crisp; turn over carefully and cook until
other side is crisp. Cut with a serrated or very sharp knife, taking
care not to press out the filling. Serve with bread & butter
pickles. Makes 2 sandwiches.
Cook’s Notes:
Hungarian peppers (also known as Yellow or Yellow Wax) are thin-walled,
elongated peppers with just the merest hint of heat. You can substitute
long, thin Italian or Cubanelle peppers, or Anaheim chiles. Don’t use
bell peppers if you can avoid it as they’re too strongly flavored for
this recipe.
Pepper vinegar is a curious condiment, but likable. It consists of a
small shaker-top glass bottle jam-packed with tiny but fiery yellow
peppers in a fairly small amount of white vinegar. It doesn’t seem like
a good deal at first glance, but it’s very hot and intensely pepper
flavored, so you don’t need to use much. Plus, you can keep topping off
the bottle with fresh vinegar since the peppers will give off heat and
flavor for a long time. If you can’t find it, you can use jalapeno
pepper sauce. It won’t be the same, but it’ll be just as good.
Enjoy!
Source: Doug DuCap, Author of Knack Fish and Seafood Cookbook, and
Hugging the Coast blog
RUNZAS
12 Servings
Prep: 35 min. + rising Bake: 20 min.
Ingredients
4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
FILLING:
1 pound lean ground beef (90% lean)
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat
milk, water and shortening to 120°-130°. Pour over flour mixture; add
the eggs. Beat with an electric mixer on low until blended. Beat 3
additional minutes on high. Stir in the remaining flour; knead until
smooth and elastic, about 6-8 minutes Place dough in a greased bowl;
cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt
and pepper; cook until cabbage is wilted. Punch dough down; roll into
twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold
into triangles. Pinch edges tightly to seal and place on greased baking
sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot.
Nutrition Facts: 1 serving (1 each) equals 368 calories, 13 g fat (4 g
saturated fat), 56 mg cholesterol, 443 mg sodium, 48 g carbohydrate, 2
g fiber, 14 g protein.
Source: Country Magazine June/July 1992, p51
BLT BURRITOS
Ingredients
3 cups shredded lettuce
1-1/2 cups diced fresh tomatoes
12 bacon strips, cooked and crumbled
1/4 cup mayonnaise
1/8 teaspoon pepper
4 flour tortillas (10 inches), warmed
Directions
In a large bowl, combine the first five ingredients. Spoon down the
center of each tortilla; fold the ends and sides over filling and roll
up. Serve immediately.
Yield: 4 servings.
EASY CALZONES
Frozen bread dough is a great meal maker. If you don't have meat sauce,
use spaghetti sauce and a few slices of pepperoni for each calzone.
Ingredients
1 loaf (1 pound) frozen bread dough, thawed
1 cup Spaghetti (with meat) Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons milk
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
Directions
Divide bread dough into four portions; roll each into a 6-in. circle.
Spoon 1/4 cup of meat sauce on half of each circle to within 1/2 in. of
edges. Sprinkle each with 1 tablespoon of mozzarella cheese. Fold dough
over the filling and press edges firmly to seal. Brush with milk.
Combine Parmesan cheese and Italian seasoning; sprinkle over the
calzones. Place on a greased baking sheet. Bake at 350° for 20 minutes
or until golden brown.
Yield: 4 servings.
Source: Quick Cooking Magazine
SHRIMP EGG SALAD
Ingredients
1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-cooked eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers
Directions
Combine the first eight ingredients; mix well. Use as a sandwich spread
or serve on crackers.
Yield: 1-1/2 cups.
Nutrition Facts: 1 serving (1/4 cup) equals 94 calories, 7 g fat (1 g
saturated fat), 115 mg cholesterol, 408 mg sodium, 1 g carbohydrate,
trace fiber, 6 g protein.
Source: Taste of Home February/March 2000, p54
PROSCIUTTO,
MOZZARELLA AND OLIVE
FOCACCIA SANDWICHES
1 large plum tomato, seeded and chopped fine
1 (2-ounce) can sliced black olives
1/4 cup chopped fresh basil leaves
1 pound fresh mozzarella, thinly sliced
4 cups trimmed arugula, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 loaf Parmesan Focaccia
1/2 pound thinly sliced prosciutto (or if unavailable, cooked ham)
In a bowl stir together tomato, olives and basil.
In a bowl toss the chopped arugula with the oil, salt and pepper to
taste.
Halve the focaccia horizontally and spread bottom half with olive
mixture. Top olive mixture with mozzarella, prosciutto, arugula, and
remaining focaccia half. Press focaccia gently and cut lengthwise in
half and crosswise into thirds to make 6 sandwiches. Cut sandwiches
diagonally in half and wrap tightly in plastic wrap.
Chill sandwiches at least 1 hour and up to 1 day before serving.
Makes 6 sandwiches.
SMOKED TURKEY COBB
SANDWICH WITH BLUE
CHEESE MAYONNAISE
Blue Cheese Mayonnaise:
1/4 cup Wisconsin blue cheese
1/4 cup mayonnaise
Avocado Puree:
1 cup pureed avocado
Salt and pepper, to taste
1/4 teaspoon lemon juice
Sandwich:
8 slices sourdough bread
2 ounces mixed greens
8 slices tomato
8 ounces smoked turkey, sliced
8 strips bacon, fried crisp
For Blue Cheese Mayonnaise: Combine the cheese and mayonnaise in a
small bowl, and mix well.
For Avocado Puree: Mix the avocado puree, salt and pepper, and lemon
juice until well-blended.
To Assemble Sandwiches: Spread one bread slice with 1 to 2 tablespoons
of the blue cheese mayonnaise. Layer the mixed greens, 2 tomato slices,
2 ounces smoked turkey, and 2 bacon strips on the bread. Spread another
slice of bread with the avocado puree, and top the other half of the
sandwich. Repeat, using all ingredients.
Makes 4 servings.
Source: Wisconsin Milk Marketing Board, Inc.
ULTIMATE GRILLED
CHEESE SANDWICHES
Do you like your sandwiches cheesy? Do you like them fluffy? Light?
Golden brown? Boy - have we got a grilled cheese sandwich for you!!
Serves: 5
Ingredients
3/4 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 (4-ounce) cup shredded Cheddar cheese
1 (4-ounce) cup shredded mozzarella cheese
1/2 teaspoon garlic powder
10 slices sourdough bread
4 tablespoons (1/2 stick) butter, softened
Instructions
In a medium bowl, beat the mayonnaise and cream cheese with an electric
mixer until light and fluffy.
Stir in the Cheddar cheese, mozzarella cheese, and garlic powder; mix
well. Spread each of five bread slices evenly with the cheese mixture.
Top with the remaining bread slices.
Spread butter on both sides of the sandwiches. Cook in batches in a
skillet over medium heat, until golden on both sides and the cheese is
melted.
Source: Mr. Food
http://www.mrfood.com/Sandwiches/Ultimate-Grilled-Cheese-Sandwich-With-Cream-Cheese
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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