Recipz

Archive for the ‘Sandwiches’ Category

1/2 Golden Delicious apple, halved lengthwise and cut into long, 1/4 inch thick slices
2. T. butter
4 t. DIjon mustard
2 t. bottled mango chutney
2 (1/4 inch thick) slices Gouda cheese
4 slices homemade bread

In a large skillet, cook the apple slices in 1 T. butter over medium heat for about 5 minutes (until tender), turning once. Transfer to paper towels to drain.

Spread 1 t. of mustard on each slice of bread. Set aside two slices.

Spread over top of the other two slices, 1 t. of the mango chutney. Top chutney with cheese; top cheese with apple slices; cover with bread that was set aside.

In skillet, melt the remaining 1 T. butter and cook sandwiches, turning once, until golden brown on both sides.

2 cans cream of mushroom soup
1 1-oz. package dry onion soup mix
3/4 c. water
1 can beef consomme
4 lbs. pot roast
1 lb. fresh noodles (from the refrigerated section of the grocery store)

Brown roast on all side in 2 T. oil.

In a slow cooker, mix together the cream of mushroom soup, dry onion soup mix and water. Place roast in slow cooker and coat with soup mixture. Pour beef consomme over top.

Cook on low for 8 to 9 hours.

Cook noodles; drain.

Shred beef. Put 1/3 of the beef over top of the noodles. Pour gravy on top. Save the remaining 2/3 of the beef for making BBQ sandwiches.

12 hamburger buns
enough sliced ham for 12 sandwiches
12 oz. sliced Swiss cheese
2 sticks butter
2 t. mustard
1 small chopped onion
2 t. poppy seeds
splash Worcestershire sauce

Melt butter in small skillet. Saute onion until soft. Add mustard, poppy seeds, Worcestershire. Spread sauce on insides of hamburger buns. Add ham and cheese. Wrap each sandwich in foil.

Bake at 350*F for 15 minutes.

1-1/2 lb. shaved or chipped ham
1/2 lb. grated Swiss cheese
1 small onion, grated
1 t. poppy seed (optional)
3 t. prepared mustard
1 T. Worcestershire sauce
1/4 lb. butter or margarine

Mix together and bake 20 minutes at 300*F. Can serve open face or in buns. Can be made ahead and frozen.

1-lb. loaf frozen bread dough, thawed
1/4 lb. thinly sliced ham
1/4 lb. sliced hard salami
1/2 t. dried whole basil, divided
1/2 t. dried whole oregano, divided
3 oz. sliced provolone cheese
1 c. shredded mozzarella cheese
2 T. butter, melted
1 t. cornmeal

Place bread dough on a lightly greased baking sheet; pat into a 15″-x-10″ rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4 t. basil and 1/4 t. oregano. Arrange provolone cheese over herbs, and top with mozzarella cheese; sprinkle with remaining herbs.

Moisten all edges of dough with water. Bring each long edge of dough to center. Press edges together securely to seal. Seal ends. Brush dough with 1 T. butter. Sprinkle with cornmeal, and carefully invert. Brush top with remaining butter.

Bake at 375*F for 20-22 minutes. Serves 4.

2 loaves frozen bread dough
1 large onion
2 lbs. bulk Italian sausage
1 small green pepper, diced
4 sliced mushrooms (or 1 large can)
1 T. oregano
2 t. basil
8 oz. mozzarella cheese
1 egg, beaten

Thaw dough according to package instructions.

Cook sausage, onion, green pepper, and spices until brown.

Roll bread into a 9″-x-14″ rectangle. Sprinkle sausage and top with mozzarella on top of dough. Roll and tuck dough around meat and cheese; pinch ends and seal side. Place on greased cookie sheet, seam side down. Brush with egg.

Bake 30 minutes at 375*F. Cut and serve.

1 lb. ground beef
1 medium onion, chopped fine
1/2 c. catsup
1/2 c. chili sauce
1 T. Worcestershire sauce
1/8 t. pepper
1/3 c. water

Brown beef and onion. Drain. Add remaining ingredients and simmer 10 minutes.

1 lb. ground round steak
1/2 c. chopped celery
1/2 c. chopped onions
salt and pepper to taste
1 can tomato soup
1/2 c. hot catsup

Brown ground round; add celery, onions, salt, and pepper. Simmer until vegetables are limp. Add soup, catsup, and small amount of water to reach desired consistency. Simmer 30-45 minutes. Serve on split toasted buns. Good recipe to double and freeze.

2-1/2 lbs. boneless chuck roast, trimmed
2-1/2 lbs. boneless pork shoulder, trimmed
2 qts. water
2 ribs celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 t. salt
1/4 t. black pepper
12 buns

Barbecue Sauce
2 T. butter
1 c. chopped onion
1-1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 T. plus 1 t. Worcestershire sauce
1 T. brown sugar
2 t. celery salt
2 t. paprika
1/2 t. chili powder
1/2 t. ground cumin
1/2 t. black pepper
1/2 t. salt

Preheat oven to 325*F.

Place meats, vegetables, and seasonings in a large roaster. Cover and bake for 3 hours.

Remove pork, and continue baking the beef for another hour, or until very tender. Shred and cut the meats into bite-size pieces while still warm. (Reserve broth for another use. It freezes well.)

In a large, heavy saucepan, saute butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick but still juicy. This will take about 15 minutes. Don’t stir too often. You want the meat to stay in good-size pieces. Serve on hot buns.

1/4 c. butter
1-1/2 c. cubed boneless beef for stew
1 c. sliced onion
1 clove garlic, crushed
1 t. salt
3 T. tomato paste
1/2 c. red wine
1 t. dried oregano
1/4 t. dried thyme
1/4 t. dried rosemary
1 chicken bouillon cube
4 loaves pita bread
garnish: 1 small sliced tomato, 4 onion slices, shredded lettuce

In hot butter in large saucepan, saute beef until well browned all over–about 10 minutes. Remove beef as it browns.

Add 1 c. onion and garlic to saucepan; saute about 5 minutes.

Return beef to saucepan, along with 1/4 c. water and remaining ingredients, except bread and garnish. Bring to boiling; reduce heat, and simmer, covered, 45 minutes, or until meat is tender.

Preheat oven to 350*F. Heat bread until warm. Split and fill with beef mixture. Garnish. 4 servings.