1 frozen loaf of bread dough Let thaw. Roll out dough like a pie crust.

Fill with the following:
1/4 lb. Ham
1/4 lb. cooked salami
1/4 lb hard salami
1 Onion, sliced
Green peppers, sliced
4 tomatoes, sliced
Mushrooms, sliced
1/4 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
grated mozzarella cheese.

Fill dough with ingredients. Fold dough over filling like a jelly roll.
Pinch dough ends tightly. Freeze or bake at 350 degrees for 30 to 45
minutes.
Back to INDEX:
**************************************************************
Stromboli

2      loaves        frozen bread dough -- thawed *
1/4  pound         sliced ham
1/4  pound         sliced pepperoni
1/4  cup           chopped onion
1/4  cup           chopped green pepper
1      jar           -- (14 ounces) pizza sauce, divided
1/4  pound         sliced mozzarella cheese
1/4  pound         sliced bologna
1/4  pound         sliced hard salami
1/4  pound         sliced swiss cheese
1      teaspoon      dried basil
1      teaspoon      dried oregano
1/4  teaspoon      garlic powder
1/4  teaspoon      pepper
2      tablespoons   butter or margarine -- melted

Let dough rise in a warm place until doubled. Punch down. Roll loaves
together into one 15x12 inches rectangle. Layer ham and pepperoni on
half of the dough (lengthwise). Sprinkle with onion and green pepper.
Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and
Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and
pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of
dough over filling and seal edges well. Place on a greased 15x10x1 inch
baking pan. Bake at 375 degrees for 30 to 35 minutes or until golden
brown. Brush with melted butter. Heat the remaining pizza sauce and
serve with sliced stromboli.

Notes: Use 1 lb loaves
Back to INDEX:
**************************************************************
Vegetable Pockets (phyllo pastry)

2      teaspoons     olive oil
1      small         onion diced
3      cloves        garlic, minced
1      small         zucchini, diced
1/2  cup           sliced wild mushrooms or domestic mushroom
1      red           bell pepper,roasted,peeled, seeded, and -- diced
1/4  cup           grated Parmesan cheese
1/4  cup           ricotta cheese
2      teaspoons     diced sun dried tomatoes
1      teaspoon      fresh thyme
1/2  teaspoon      cracked black pepper
Assemble
1      tablespoon    butter melted
6      sheet         phyllo dough

For the filling,in a large saute pan heat olive oil until very hot. Add
onions and garlic and saute until you can smell the aroma. Add zucchini
and mushrooms and saute until about crisp-tender; about 3 minutes. Add
peppers and mix well. Remove from heat and allow to cool. Add Parmesan,
ricotta chesse, sun-dried tomatoes, thyme and pepper and mix well.
Season with salt and set aside.

To assemble the pockets, preheat oven to 350*F.Lay sheets of phyllo
dough on work surface, cut in hald crosswise.
Stack sheets on top of one another and set to the side. Place 1
half-sheet on a board and brush with melted butter. Top with another
half sheet and brush with butter. Place about 1/6 of the mixture in the
middle of the bottom half of the phyllo.Fold the sides of the phyllo
over the mixture., then roll the phyllo up to resemble an egg roll.
Brush with butter and place on a baking sheet. Repeat with remaining
phyllo and filling.

Bake 20 to 30 minutes,or until golden brown. Remove from oven
and cool for a few minutes. Serve warm
Back to INDEX:
**************************************************************
Beef Pita, Greek Style

2      lb            Ground Beef
1      md            Onion, Chopped
4      cl            Garlic, Minced
1/2  lb            Fresh Mushrooms, Sliced
1                    Bay Leaf
1 1/4  ts            Salt
1/2  t             Chili Powder
1/2  t             Cumin Powder
1/4  t             Cinnamon
8      oz            (1 cn) Tomato Sauce
1/3  c             Burgundy Or Rose Wine
1                    Egg
8      oz            (1 pk) Cream Cheese, Softened
1      c             Creamed Cottage Cheese
1/2  c             Crumbled Feta Cheese
1/2  c             Unsalted Butter, Melted *
8      oz            (1/2 Pk) Phyllo Leaves **
1/4  c             Dry Bread Crumbs
-----GARNISHES-----
Parlsey Sprigs
12                    Cherry Tomatos
Fresh Fruit Kabobs (opt.)

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
Greek pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook,
stirring frequently until beef loses pink color. Pour off drippings. Add
mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon;
cook, stirring frequently, until mushrooms are tender about 5 minutes.
Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring
occasionally.

Remove bay leaf. Cool while preparing cheese filling. Combine egg and
cream cheese in medium bowl, beat with electric mixer until smooth. Stir
in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with
melted butter. Line pan with 1 sheet of pastry, fitting pastry to
contour of pan. (Pastry will come up over edges of pan.) Brush pastry
with butter. Layer with 3 more pastry sheets, brushing each with butter.

Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
layer over crumbs and 1/5 of the cheese filling over meat. Place 1
pastry sheet over cheese filling, crinkling to fit inside dimensions of
pan; brush with butter and layer with 1/5 of the meat and 1/5 to the
cheese fillings. Repeat with 3 more pastry sheets, crinkling each,
brushing with butter and topping with fillings. Turn bottom pastry ends
up over filling. Place remaining 8 pastry sheets smoothly over top,
brushing each with butter.

Using spatula, tuck top pastry sheets around inside edges of pan. With
sharp knife, score top lightly in half lengthwise and sixths crosswise.
(Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or
until top is golden brown. Cool at least 10 minutes before cutting along
scored lines. Place a cherry tomato on each of 12 small wooden picks and
insert pick in center of each serving. Garnish with parsley. Garnish
individual servings with fresh fruit kabobs, if desired. FRESH FRUIT
KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple,
cantaloupe, whole strawberries or other fruits in season on small wooden
skewers.

Servings: 12
Back to INDEX:
**************************************************************
Grilled Jalapeno Turkey Burgers

Makes 6 burgers.

1 package Butterball® Fresh Ground All White Turkey
1/4 cup green onions, chopped
1 garlic clove, minced
1 teaspoon Worcestershire sauce
2 tablespoons pickled jalapeño peppers or mild green chiles, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper

To outdoor grill, lightly spray unheated grill rack with nonstick
cooking spray. Prepare grill for medium direct heat cooking. Combine
ground turkey, green onions, garlic, Worcestershire sauce, jalapeño
peppers, salt and pepper. Combine mixture and form into six large
patties. Place patties on rack over medium hot grill. Turn two to three
times for even cooking and browning. Cook 6 minutes per side or until
meat is no longer pink. Serve with your favorite condiments.
Back to INDEX:
**************************************************************
Grilled Provolone and Roasted Red Pepper Sand

Yield: 2 Sandwiches

4 sl Multi-grain bread
4    (3/4 oz.) slices Provolone cheese (from deli)
2    Roasted red bell peppers from jar, drained, cut into 1 inch strips
1 tb Margarine or butter,softened

Top each of 2 bread slices with 1 cheese slice, half of bell pepper
strips and another cheese slice. Top with remaining bread slices. Spread
margarine on both sides of sandwiches.

Heat large skillet or griddle over medium heat until hot, or to 375øF.
Add sandwiches; cook 2 to 4 minutes on each side or until bread is
golden and cheese is melted. Yield: 2 sandwiches
Back to INDEX:
**************************************************************
Cajun Chicken Sandwiches

Yield: 4 Servings

3 tb Red Hot cayenne pepper sauce divided
2 tb Vegetable oil
4 ts Cajun seasoning blend divided
4    Thin sliced boneless chicken breast cutlets (about 1 lb)
1 c  Mild chunky-style salsa
Lettuce
4    Soft rolls, split

Combine 2 tbsp. RedHot sauce, oil and 3 tsp. Cajun seasoning in 1 cup.
Brush mixture onto both sides of chicken. Cover and marinate in
refrigerator 30 minutes. Combine salsa, remaining 1 tbsp. RedHot sauce
and 1 tsp. Cajun seasoning in small bowl; set aside.

Place chicken on grid. Grill over medium-high coals 10 minutes or until
chicken is no longer pink in center, turning once. To serve, layer
lettuce, cooked chicken and salsa mixture on rolls, dividing evenly.
Prep time: 15 mins. Marinate time: 30 mins. Cook time: 10 mins. Yield: 4
servings.
Back to INDEX:
**************************************************************
Grilled Club Sandwiches

Yield: 6 Servings

1    Long thin loaf ( 18 inches) French bread
1/2 c  Mayonnaise
1/4 c  Bold'n Spicy mustard
2 tb Finely chopped red onion
2 tb Horseradish
1/2 lb Sliced smoked boiled ham
1/2 lb Sliced honey-baked deli turkey
1 lg Ripe tomato, sliced
8 oz Brie cheese, thinly sliced
1 bn Watercress, washed and drained

Cut bread in half lengthwise. Combine mayonnaise, mustard, onion and
horseradish in small bowl; mix well. Spread mixture on both halves of
bread. Layer ham, turkey, tomato, cheese and watercress on bottom half
of bread. Cover with top half; press down firmly. Cut loaf crosswise
into 1 1/2 inch pieces. Thread two mini sandwiches through crusts onto
metal skewer. Repeat with remaining sandwiches.

Place sandwiches on well oiled grid. Grill over medium-low coals about 5
minutes or until cheese melts and bread is toasted, turning once. Serve
warm. Prep time: 15 minutes Cook time: 5 minutes Makes 6 servings.
Back to INDEX:
**************************************************************
Open-Face Grilled-Eggplant Sandwich

1/4  cup           olive oil
3      cloves        garlic -- sliced
1      19 oz. can    white kidney beans -- drained, rinsed
1      tablespoon    lemon juice
1      teaspoon      fresh rosemary -- OR
1/4  teaspoon      dried rosemary -- chopped
1/2  teaspoon      salt
1/2  teaspoon      ground black pepper
1      1 pound       eggplant, cut crosswise into -- 1/4" thick slices
4      each          sourdough bread, sliced -- 3/4" thick
1      cup           arugula leaves -- OR
1      cup           green-leaf  lettuce
1/2  medium        red onion, thinly sliced crosswise -- separated into
rings

In small saucepan, heat oil over medium heat. Add garlic and cook 2 to 3
minutes or until garlic browns lightly. Transfer garlic and 2
tablespoons olive oil to food processor fitted with chopping blade; add
beans, lemon juice, rosemary, salt and pepper; process until smooth. Set
bean mixture aside.

Heat indoor grill or nonstick grill pan over medium heat. Place eggplant
in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil
over both sides of each eggplant slice, coating evenly. Grease grill top
or pan with vegetable oil or nonstick cooking spray. Grill eggplant
slices 3 to 4 minutes on each side or until softened. Return eggplant to
bowl after grilling. Grill bread slices just until lightly
toasted--about 10 to 15 seconds on each side. Place one bread slice on
each of 4 individual plantes.

Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean
mixture among bread slices. Place alternating layers of arugula and
eggplant slices on each sandwich. Top each with 1 tablespoon of
remaining bean mixture and some onion rings before serving.
Back to INDEX:
**************************************************************
Chicken, Basil, and Raspberry Sandwiches

4                    sourdough rolls -- split
3/4  cup           raspberry mayonnaise
12      large         basil leaves
1                    sweet or red onion -- thinly sliced
1 1/4  pounds        roasted chicken meat -- sliced
Kosher salt
black pepper in a mill
2      cups          red cabbage -- shredded
1      cup           raspberries

~Raspberry Mayonnaise~
1      whole         egg
1                    egg yolk
2      teaspoons     Dijon mustard
1/4  cup           low-acid (45%) raspberry vinegar
1      teaspoon      sugar
Kosher salt
1/4  teaspoon      white pepper
1 1/4  cups          olive oil

Spread each roll half with mayonnaise. Place 3 basil leaves on the
bottom half of each roll and top with onion slices and chicken. Season
with salt and pepper. Divide the cabbage among the sandwiches. Set the
sandwiches open-faced on serving plates. Scatter raspberries over each,
serve immediately.

Mayonnaise: Place all ingredients expect olive oil in blender or food
processor. Blend or process for 30 seconds. With the machine running,
add the oil slowly in a steady stream. When all of the oil has been
incorporated, transfer mayonnaise to a small bowl. Store covered in
refrigerator for up to a week.

NOTES : Be sure to use a low-acid vinegar. A high-acid vinegar such as
one of the French raspberry vinegars is too strong.
Back to INDEX:
**************************************************************
Grilled Chicken Sandwiches with Olives

4      full          boneless & skinless chicken breasts
Kosher salt
Black pepper in a mill
4                    French rolls -- split
1/2  cup           Chevre Mayonnaise with Olives
3/4  cup           pitted black olives, such as California
oil-cured, nicoise or combination
2      cups          salad greens such as arugula or mesclun

Chevre Mayonnaise
1                    egg yolk at room temperature
1/2  cup           extra virgin olive oil
8      ounces        young (not aged) chevre, such as Chabis -- broken into pieces
2      teaspoons     Dijon mustard
1      teaspoon      fresh lemon juice
3      cloves        garlic, crushed and minced
3      tablespoons   minced black olives
1      tablespoon    snipped chives
1/2  teaspoon      Kosher salt
1/2  teaspoon      fresh-ground black pepper

Grill chicken about 7 minutes per side, seasoning with salt and pepper.

Open rolls, spread with mayonnaise, scatter with olives. Place a chicken
breast on bottom roll half, top with greens. Close sandwiches, slice in
half and serve immediately.

Chevre Mayonnaise: in a medium mixing bowl, whisk together the egg yolk
and half of the olive oil. When the mixture is smooth, use a fork to
incorporate half of the chevre. When the mixture is smooth again, add
the remaining cheese. Using a whisk, add the remaining olive oil and
mustard and lemon juice. Whisk vigorously until smooth. Fold in
remaining ingredients. Store covered in refrigerator up to a week.
Back to INDEX:
**************************************************************
Italian Salami Sandwiches

1 1/3  cups          julienned roasted red bell peppers
4      cloves        garlic -- sliced thin
2      tablespoons   red wine vinegar
Kosher salt
Black pepper in a mill
4                    sourdough rolls -- split
8      ounces        soppressata or other Italian salami -- sliced thin
2      ripe          tomatoes -- sliced thin
6      ounces        fresh mozzarella -- sliced thin
extra virgin olive oil
2      cups          arugula leaves

Preheat the oven to 375 degrees.  In a small bowl, toss together the roasted
peppers, garlic, and vinegar.  Season with salt and pepper.  Set aside.

Open the rolls and divide the salami among the bottom halves. Top with
tomato slices, peppers and mozzarella. Place open sandwiches on baking
sheet and bake for 10 minutes or until cheese is melted. Drizzle olive
oil over sandwiches, top with arugula. Close sandwiches, cut in half and
serve immediately.
Back to INDEX:
**************************************************************
CRAB MELT SANDWICHES

Can be prepared in 45 minutes or less.

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan

Accompaniment: lime wedges
Garnish: chopped fresh chives

Preheat broiler.

If using king crab legs, split them lengthwise and cut crosswise into
4-inch lengths. Arrange legs, shell sides down, on a steamer rack set
over a kettle of simmering water and steam, covered, 7 to 10 minutes, or
until heated through. Remove rack from heat and let crab stand, covered,
until just cool enough to handle. Working over a bowl, with a fork
extract crab meat from shells, discarding cartilage and allowing juices
to accumulate in bowl. Using your fingers, separate crab meat into large
shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1
tablespoon lime juice and toss to combine.

In a small bowl whisk together remaining tablespoon lime juice,
mayonnaise, and mustard until smooth. Pour sauce over crab and toss to
coat. Season crab mixture with salt and pepper and chill, covered, 30
minutes.

Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut
out rounds. Lightly butter toast. Spoon one fourth crab mixture into a
1/2-cup measure. Holding a toast round on top of mixture in measure,
invert crab onto round and set on an ungreased baking sheet. Repeat
procedure with remaining crab mixture and rounds and sprinkle 1
tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches
from heat until cheese is melted and golden, 1 to 2 minutes.

Serve sandwiches with lime wedges and garnish with chives.

Makes 4
Back to INDEX:
**************************************************************
BROILED OPEN-FACED CRAB-MEAT SANDWICHES

Can be prepared in 45 minutes or less.

1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons unsalted butter
1/2 pound lump crab meat, picked over
2 tablespoons fresh lemon juice
1 hard-boiled large egg, chopped
1 teaspoon Worcestershire sauce, or to taste
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne, or to taste
2 English muffins, halved, buttered lightly, and toasted
2 tablespoons freshly grated Parmesan

In a large skillet cook the bell peppers, the onion, and the garlic in
the butter over moderately low heat, stirring, until the vegetables are
softened. Stir in the crab meat, the lemon juice, the egg, the
Worcestershire sauce, the mayonnaise, the mustard, and the cayenne and
divide the crab-meat mixture among the muffin halves, mounding it
slightly. Sprinkle the sandwiches with Parmesan and broil them under a
preheated broiler about 4 inches from the heat for 3 to 4 minutes, or
until the tops are golden.

Serves 4.
Back to INDEX:
**************************************************************
PROSCITITTO-PROVOLONE HERO

Yield: 4 servings

Pesto (recipe follows)
1    15-inch loaf Italian bread
2 C  spinach leaves, large stems removed
1/2 lb sliced provolone cheese, each slice cut in half
1/4 lb thinly sliced prosciutto
1/4 lb thinly sliced hard salami or cappicola or a mixture of the two meats
Garden vegetable pickles (opt.)

Prepare Pesto.
Wiih serrated knife, cut bread horizontally in half. With fingers,
remove soft bread from the center of each half, leaving 1/2-inch-thick
crust (Freeze left-over soft bread for stuffing or bread crumbs.)

Spread cut surfaces of bread with Pesto. Cover bottom half of bread
with spinach leaves and overlapping halved slices of provolone. Add
prosciutto and salami and cover with top of bread. Cut hero crosswise
into 4 sandwiches. Transfer sandwiches to serving plate. Serve with
pickles, if desired.

Pesto:
In food processor with chopping blade, process 1/2 C fresh basil
leaves, 1/4 C fresh parsley leaves, 2 table- spoons finely grated
Parmesan cheese, 1 T pine nuts, 2 T olive oil, 1 clove garlic, and 1/8 t
ground black pepper until pastelike in consistency.
Back to INDEX:
**************************************************************
GRILLED BEEF FAJITA SANDWICH

Yield: 6 servings

1/4 C  corn or vegetable oil
3 T  fresh lime juice
1/2 t  salt
1/4 t  ground black pepper
2    cloves garlic, finely-chopped
1 1/2 lb flank steak, trimmed of all fat
Jalapeno Mayonnaise Dressing (recipe follows)
6    poppy-seed sandwich buns or rolls
6    small leaves leaf lettuce
Bottled or homemade tomato salsa (opt.)
Pickled cherry peppers (opt.)

In md bowl, combine oil, lime juice, salt, pepper, and garlic to make
marinade. Place steak in bowl with marinade; turn to coat all sides.
Refriger- ate, covered, to marinate 2 hours.
Meanwhile, prepare Jalapeno Mayonnaise Dressing.

Heat an outdoor grill until hot or heat indoor broiler. Grill steak 4
inches from heat for 5 minutes. Turn steak over and grill until
medium-rare-3 to 4 minutes longer. Transfer steak to plate, cool, and
refrigerate, covered.
Cut buns horizontally in half and grill or broil cut surfaces until
lightly toasted; cool and wrap buns in plastic bag until ready to serve.

Just before serving, thinly slice steak crosswise, holding knife at
an angle. Spread cut surfaces of buns with Jalapeno Mayonnaise Dressing.
Place lettuce on bottom half of buns. Top with steak slices and saisa,
if desired, and cover with top half of buns. Serve with pickled peppers,
if desired.

Jalapeno Mayonnaise Dressing:
Seed and finely chop 1 small jalapeno pepper. In small saucepan,
heat 1 t corn or vegetable oil over medium heat. Add chopped pepper
and saute until wilted-about 2 minutes. Stir in 1/4 teaspoon chili powder
and cook 30 seconds. Remove from heat and transfer to small bowl.
Stir in 1/2 C reduced-fat mayonnaise dressing until well mixed.
Refrigerate, covered, until cold.
Back to INDEX:
**************************************************************
Reuben Rounds

Yield: 4 Servings

4 sl Whole-grain rye bread
2 2/3 ts Rueben dressing
4 ts Blue cheese; crumbled, opt'l
4 sl Red onion; thin slices
4    Garden burgers; toasted as per package directions
1 1/2 c  Sauerkraut; well-drained
4 sl Swiss cheese; lowfat

----------------------REUBEN DRESSING---------------------------
1/2 c  Plain nonfat yogurt
1/2 c  Mayonnaise; nonfat
2 tb -3 tbsp. Dijon or green pepper mustard
1/2 ts Yellow mustard

Spread each slice of bread with 2 teaspoon Reuben Dressing. Sprinkle 1
teaspoon blue cheese on top of dressing. Add onion slice, hot garden
burger, 1/3 cup sauerkraut and 1 slice Swiss cheese. Broil 6 to 8 inches
from heat until cheese melts and turns golden brown.

Dressing:
Combine yogurt, nonfat mayonnaise, Dijon mustard and a dollop
of yellow mustard; mix well and refrigerate.
Back to INDEX:
**************************************************************
PEPPERONI SALAD STUFFED PITAS

3      cups          salad greens
1      cup           sliced fresh mushrooms
1/2  cup           crumbled feta cheese
1/2  cup           (34-slices)turkey pepperoni
6                    cherry tomatoes -- quartered
1/2  medium        green bell pepper -- cut in thin strips
1      2.5-oz. can   sliced ripe olives
1/2  cup           purchased Italian salad dressing
4      6-in.         onion flavored pita bread (pocket bread) -- halved

In medium bowl, combine all ingredients except pita breads;mix well.
Fill pita bread halves with dalad mixture. 8-ssandwiches; 4 servings.
Back to INDEX:
**************************************************************
TYORPITTA (CHEESE PITA)

1 1/2  pounds        Feta cheese
5      tablespoons   Butter
8      tablespoons   Flour
2      cups          Milk -- scalded
Salt & pepper to taste
7                    Eggs -- lightly beaten
3/4  pound         Phyllo pastry
Butter for brushing pastry

Crumble cheese into very small pcs. Melt butter in small pot. Add flour,
blend well. Slowly add scalded milk, stirring constantly to make a
smooth bechamel sauce. Add a little salt & pepper. Remove from heat and
stir until cool. Add crumbled cheese and mix well. Add eggs and mix
again.

Butter a pan abt. 2 inches smaller than the phyllo sheets. Use a little
more than hale of the phyllo sheets to make th b9ottom layer of the pie.
Brush each with melted butter and place it in the pan letting the edges
hang over the pan. Pour in the cheese-egg mixture, spreating evenly.
Cover mixture with the phyllo that extended beyond pan. Theis will
prevent mixture from leaking out.

Carefully cut remaining phyllo to fit pan. Brush each sheet with butter
before placing on pitta. Brush top with butter and sprinkle with a little water.
Score into strips to make cutting the pie easier after it is baked. Bake
in a preheated 300 F. oven for 45 min. Cut into pcs. and serve hot.
Back to INDEX:
**************************************************************
Meat Sandwiches

1      recipe        Basic biscuits -- see recipe
cooked ham or chicken -- chopped

makes 9 sandwiches

Prepare the basic biscuit dough. Spread a little chopped ham or chicken
on half the biscuits. Cover with the remaining biscuits and seal the
edges with your fingers. Brush the tops with milk. Bake for 15 minutes
in an oven preheated to 450 degrees F.

Variation: Sprinkle the chicken with curry powder for an added taste treat
Back to INDEX:
**************************************************************
Parmesan Sandwiches

2      cups          all-purpose flour
1 1/4  teaspoons     salt
2      teaspoons     double-action baking powder
5      tablespoons   butter or shortening
3/4  cup           milk
Dijon mustard
3/4  cup           grated Parmesan cheese

Here's a crunchy, cheese-filled biscuit sandwich that goes very well
with any vegetable soup.

Makes 12 sandwiches

Sift together the flour, salt, and baking powder. Work in the butter
quickly with the fingertips. Stir in the milk to make a soft dough. Turn
out on a lightly floured board and knead until smooth, from 30 to 60
seconds. Roll the dough until it is 1/4-inch thick and cut out 2-inch
rounds. Spread the top of each round liberally with mustard. Sprinkle
grated Parmesan cheese on half of the rounds. Place the remaining
rounds, mustard side down, on top of the cheese-sprinkled rounds.

Grease a baking sheet and bake in a preheated 425 degree F. oven
for 12 to 15 minutes, or until the sandwiches are golden brown. Serve hot.
Back to INDEX:
**************************************************************
Stroganoff Sandwich

1      pound         lean ground beef
1/4  cup           chopped onion
1/4  teaspoon      garlic powder
Salt and pepper to taste
1      teaspoon      Worcestershire sauce
1      can           sliced Mushrooms -- drained (4 ounces)
1      cup           sour cream  -- (8 ounces)
Butter or margarine -- softened
1                    loaf  -- (1 pound) French bread, halved lengthwise
2      medium        tomatoes -- thinly sliced
1      medium        green pepper -- cut into rings
1      cup           shredded cheddar cheese  -- (4 ounces)

In a skillet, brown the beef with onion; drain. Add garlic powder, salt,
pepper and Worcestershire sauce. Remove from the heat and stir in
mushrooms and sour cream; set aside. butter the cut surface of the
bread. Place bread, buttered side up, on a baking sheet; broil until
lightly browned. Reset oven to 375, Spread bread with ground beef
mixture. Top with tomatoes, pepper rings and cheese. Bake for 5 minutes
or until the cheese melts. Serve immediately. Yield: 6-8 servings.
Back to INDEX:
**************************************************************
Hearty Cheese 'n' Toast

1      tablespoon    butter or margarine
1      tablespoon    all-purpose flour
2/3  cup           milk
1      teaspoon      Worcestershire sauce
1/2  teaspoon      ground mustard
1      teaspoon      caraway seeds
Pepper to taste
2      cups          shredded sharp cheddar cheese  -- (8 ounces)
4      slices        white or whole wheat bread -- toasted, up to 6
4      slices        cooked turkey -- chicken, beef or ham, optional, up to 6
Chopped fresh parsley

In a saucepan, melt butter over medium-high heat Stir in flour to form a
smooth paste. Gradually stir in milk. Cook and stir for 2 minutes. Add
the Worcestershire sauce, mustard, caraway and pepper. Stir until well
blended. Add the cheese; cook and stir over low heat until melted. Cut
toast diagonally and place on individual plates. If desired, top each
with a slice of meat. Spoon sauce over top. Sprinkle with parsley. Serve
immediately. Yield: 4 servings.
Back to INDEX:
**************************************************************
Country Club Sandwiches

4                    Hard Cooked Eggs -- chopped
1/2  Cup           Celery -- finely chopped
1      Tbsp          Parsley -- chopped
1/2  Tbsp          Pimiento -- chopped
1/4  Tsp           Salt
1/8  Tsp           Pepper
1/3  Cup           Mayonnaise
12      Slices        Toast Slices
8      Slices        Crisp Bacon
2                    Tomatoes -- sliced
4                    Lettuce Leaves

Combine eggs, celery, parsley, pimientos, salt and pepper. Gently stir
in mayonnaisee and blend well. Spread 4 slices toast with egg salad; top
with another slice of toast. Cover second slice with two slices of
tomato, two strips of bacon and lettuce leaf. Cut into four triangles.
Back to INDEX:
**************************************************************
Deli Seafood Sandwich

8       Oz           Crab Flakes Or Chunks
1/3  C             Mayonnaise
1      C             Sliced celery
2      Tb            Finely chopped onion
6                    Uncut round sandwich buns

Shred the crab. Combine with mayonnaise, celery and onion. Cut top 1/3
off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture.
Replace top. 240 calories per serving
Back to INDEX:
**************************************************************
Pomodori Secchi Imbottiti (Sun-Dried Tomato Sandwiches)

***dried tomatoes -- (pomodori secchi)***
30                    sun-dried tomatoes
1/3  cup           fine dry bread crumbs
2                    garlic cloves -- minced
1/3  cup           grated pecorino cheese
2      tablespoons   finely chopped flat-leaf parsley -- up to 3
4      tablespoons   extra-virgin olive oil -- up to 5

If you are using dry-packed sun-dried tomatoes, soak them in warm water
for 10 to 20 minutes to reconstitute them; pat them dry. If you are
using sun-dried tomatoes in oil, barely pat them dry. In a small bowl
combine the bread crumbs, garlic, grated cheese, parsley, and 2
tablespoons of the olive oil. Place half the tomatoes skin side down on
a clean work surface. Pat 1 teaspoon of the mixture over the top of
each, and cover with another sun-dried tomato, skin side up, to make a
sandwich.

Warm the remaining olive oil in a large saute pan and very gently saute
the tomato sandwiches for a minute or two on each side. Drain, pat them
dry on paper towels and serve at room temperature as part of an
antipasto or as an informal appetizer with a glass of wine.

Notes: In the south, tomatoes are split in half, sprinkled with sea
salt, placed on woven reed mats, then laid on roofs of houses and dried
in the intense heat of the sun over the space of a week or two. Then
they are put into widemouthed clay containers and immersed in
extra-virgin olive oil, perhaps flavored with a little garlic and
oregano. In the north, where the sun is not so strong, women dry
tomatoes in the oven after the bread has been cooked and the heat has
dropped to a very low temperature, leaving them to wrinkle and
concentrate their flavors.

Notes: Pomodori Secchi Imbottiti (Sun-Dried Tomato Sandwiches)

You have a choice of sun-dried tomatoes for this dish: you can buy them
already plumped in oil or you can refresh them yourself in warm water.
Taste your sun-dried tomatoes to be sure that they are not overly salty
and look them over to be sure they are without holes.

Makes 15 sandwiches, serves 4 to 6
Back to INDEX:
**************************************************************
Texas Chili Beef Sandwich

Yield: 4 servings

1 md Onion; peeled and minced
1 tb Salad oil
1 lb Ground beef
3/4 c  Catsup
1 tb Worcestershire sauce
2 tb Chili powder (up to 3)
1/2 ts Dried oregano
1 ts Parsley flakes
1 1/2 ts Salt
1/2 ts Pepper
4    Hamburger rolls; split and toasted
1 c  Shredded lettuce (optional)

Saute onion in heated oil in a large skillet until tender. Add beef and
cook, stirring with a fork, until redness disappears. Spoon off any fat.
Stir in catsup, Worcestershire sauce, chili powder, oregano, parsley,
salt, and pepper. Cook over medium heat, uncovered, 20 minutes. Spread
mixture on bottom half of rolls. Top with shredded lettuce, if desired.
Place top half of rolls over sandwiches. Serve hot.
Back to INDEX:
****************************************************************************