Genie's Southern Kitchen

Web Search:

	Groups
			Free Forum Hosting

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]

What's New

~ Recipe Storage

~ Genie's Southern Kitchen Recipes

Appetizers/Snack

BBQ/Grilling+

Beef/Veal

Beverages

Breads

Bread Machine

Breakfast/Brunch

Budget

Cajun/Creole

Cakes+

Candy

Canning/Freezing

Casseroles

Christmas

Cookies/Bars

Cooking 101

Crockpot

Desserts

Diabetic

For 1, 2, or 3

For A Crowd

Frozen Desserts

FYI

Gifts in a Jar

Heirlooms

Homemade

Kids Corner

Lamb

Leftovers

Low Carb

Low Fat/Low Cal

Make Ahead Meals

Microwave

Miscellaneous

Pasta

Pets

Pies/Cobblers+

Pizza+

Pork

Poultry

Pressure Cooker

Salads+

Sandwiches/Wraps

Sauces+

Seafood/Fish

Soup/Stew

Special Diets

Special Occasion

Stir-Fry

TexMex

Thanksgiving

Tips

Tried & True

Vegetables/Sides

Weight Watchers

Wild Game

Pictures

Tools

Make Ahead Meals : Sandwiches/Wraps
Choose another message board

Message 1 of 15 in Discussion

From:

Genie· (Original Message)

Sent: 4/13/2008 8:29 PM

Recipes

First Previous 2-15 of 15 Next Last

Message 2 of 15 in Discussion

From:

Genie·

Sent: 4/13/2008 8:30 PM

From:

Genie· (Original Message)

Sent: 9/26/2006 7:34 AM

Corned-Beef Bunwiches

8 to 10 Buns

1 (12 oz) can corned beef, shredded

1 cup shredded sharp process American cheese.

1/2 cup chopped stuffed green olives

1/2 cup catsup

2 Tbs. Worcestershire sauce.

Green Onions

Split buns and remove soft centers.

Combine corned beef, cheese, green olives, catsup and Worcestershire sauce.

Fill buns with mixture.

Wrap each sandwich separately in foil.

Freeze if desired.

To serve, heat bunwiches in moderate oven (375° F.) 25 minutes or until heated through.

Serve with green onions.

Serves 8 to 10

Message 3 of 15 in Discussion

From:

Genie·

Sent: 4/13/2008 8:31 PM

From:

Genie· (Original Message)

Sent: 9/26/2006 7:33 AM

Make these ahead and freeze until needed.

Freezer to Oven Sloppy Joes

1 pound lean ground beef

1 medium onion, minced (1/2 cup)

1 large clove garlic,crushed

1/2 tblsp vegetable oil

1 cup diced American or Cheddar cheese

1/2 cup tomato sauce

1/2 cup ketchup

1 tsp oregano

Pepper to taste

Cook beef, onions, peppers and garlic in hot oil until beef is browned, stirring occasionally. Drain off any liquid. Add remaining ingredients and heat through, stirring occasionally. Cool. Spoon about 1/2 cup beef mixture into each of 8 toasted sliced hot dog buns. Wrap securely in foil; label and date. Freeze up to 1 month.

About 45 minutes before serving, bake frozen sandwiches in foil in a preheated 425 degree oven for 35-40 minutes or until hot. Rolls will be crisp outside and very moist inside after heating.

Message 4 of 15 in Discussion

From:

Genie·

Sent: 4/13/2008 8:55 PM

From:

Genie· (Original Message)

Sent: 9/26/2006 7:35 AM

Make-Ahead Sandwiches

1-1/2 lbs. ground beef

3/4 C. chopped onion

3/4 C. ketchup

3/4 C. chopped dill pickles or sweet pickles

1-1/2 t. salt

1/4 t. garlic powder

1/8 t. hot pepper sauce

1-1/2 C. shredded mozzarella cheese

12 hot dog buns, split

Cook beef and onion. Drain. Stir in ketchup, pickles, salt, pepper, garlic powder and hot sauce. Heat through. Stir in the cheese. Place about 1/3 cup mixture on bottom half of buns and cover with the tops. Wrap in heavy foil and freeze.

To serve, bake in foil at 400° F. for 30 - 35 minutes or until heated through.

Message 5 of 15 in Discussion

From:

Genie·

Sent: 4/13/2008 9:24 PM

From: ChadsAngel (Original Message)

Sent: 10/28/2006 10:04 PM

Make-Ahead Sloppy Joes

1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350°F for 20 minutes or until heated through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350°F for 35 minutes or until heated through. Serves 14-16

Message 6 of 15 in Discussion

From:

Genie·

Sent: 4/13/2008 9:25 PM

From:

lindah© (Original Message)

Sent: 10/31/2006 10:23 PM

St. Louis Burgers

1-1/2 lb. ground beef
1 envelope onion soup mix
1 (10-1/2 oz.) can condensed cream of mushroom soup
1 lb. Velveeta cheese, cut into cubes
60 dollar-size sandwich rolls

Cook ground beef until browned and crumble with back of spoon.
drain fat. Add onion soup mix, mushroom soup and cheese. Cook
over low heat heat until cheese is melted and mixture is hot.
Preheat oven to 350 degrees.

Spread meat mixture on bottom half of sandwich buns; cover with
tops. Place burgers on cookie sheet lined with aluminum foil.
Cover securely with another sheet of foil. Bake 15 minutes.

Yield: 60 burgers

Note: Burgers can be assembled ahead and frozen. Thaw in
refrigerator before baking.

Message 7 of 15 in Discussion

From:

Genie·

Sent: 4/16/2008 4:45 AM

Freezer Pizza Subs---sonja

1 pound ground beef
1 cup onions, chopped
1 (15-ounce) can pizza sauce
1/4 cup olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 hoagies buns, or French rolls
2 cups shredded mozzarella cheese

Brown beef and onion in a skillet until meat is no longer pink; drain.
Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes
or until heated through.

Cut 1/4" off the top of each roll; set aside. Hollow the bottom of
each roll out carefully, leaving a 1/4" shell (save removed bread for
bread crumbs, as desired). Sprinkle 2 tablespoons of cheese inside
each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with
remaining cheese and gently press down to flatten. Replace tops.
Wrap sandwiches in foil; label and freeze for up to 3 months.

To serve, place foil-wrapped sandwiches on a baking sheet. Bake at
375-degrees F. for 60-70 minutes or until heated through.

Message 8 of 15 in Discussion

From:

Genie·

Sent: 4/16/2008 8:41 PM

From: tghthalo (Original Message)

Sent: 9/5/2005 1:37 PM

Jack Burgers

Recipe By     :OAMC, p. 152
Serving Size : 4     Preparation Time :0:00
Categories    : Beef

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1              pound lean ground beef
     1/2      teaspoon onion salt
     1/4      teaspoon pepper
4             slices Monterey jack cheese
4                     hamburger buns

Form ground beef into 8 thin patties.

Sprinkle onion salt and pepper over the patties.

Place 1 slice of cheese onto each patty. Cover each patty with another
patty, pinching to seal cheese inside. Freeze in a 1-gallon bag with
waxed paper between patties.

to serve, thaw patties and buns. Grill or fry to desired doneness.

Serves 4.

Message 9 of 15 in Discussion

From:

Genie·

Sent: 4/27/2008 4:51 AM

From:

Genie· (Original Message)

Sent: 4/25/2008 2:35 PM

Barbecue Beef Filled Biscuits

Prep Time: 10 min

Total Time: 24 min

Makes: 4 servings, 2 filled biscuits each

1/2 lb. extra-lean ground beef

1 medium green pepper, finely chopped

1 medium carrot, shredded

1/3 cup BULL'S-EYE Original Barbecue Sauce

1 can (7.5 oz.) refrigerated buttermilk biscuits

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

BROWN meat in medium skillet; drain. Add green pepper; cook and stir 5 minutes or until peppers are crisp-tender. Remove from heat. Add carrots and barbecue sauce; mix well.

SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 medium muffin cups sprayed with cooking spray. (See Note below for what to do with remaining 2 refrigerated biscuits.)

SPOON meat-vegetable mixture evenly into biscuit cups, pressing filling into cups with back of spoon. (Filling will be mounded.)

BAKE at 375F for 10 minutes. Sprinkle with cheese. Continue baking 3 to 4 minutes or until biscuits are golden brown and cheese is melted.

Kraft Kitchen Tips

Note

Bake remaining 2 refrigerated biscuits as directed on package. Cool and store in tightly covered container at room temperature. Reheat the next morning, then spread with peanut butter and jelly for an easy hot breakfast treat.

Make Ahead

Prepare and bake as directed. Cool completely, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then place in muffin pan or shallow baking pan and bake at 350?F for about 10 minutes or until heated through.

Source: KraftFoods

Message 10 of 15 in Discussion

From:

Genie·

Sent: 4/29/2008 3:42 AM

From:

Genie· (Original Message)

Sent: 4/25/2008 2:35 PM

Barbecue Beef Filled Biscuits

Prep Time: 10 min

Total Time: 24 min

Makes: 4 servings, 2 filled biscuits each

1/2 lb. extra-lean ground beef

1 medium green pepper, finely chopped

1 medium carrot, shredded

1/3 cup BULL'S-EYE Original Barbecue Sauce

1 can (7.5 oz.) refrigerated buttermilk biscuits

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

BROWN meat in medium skillet; drain. Add green pepper; cook and stir 5 minutes or until peppers are crisp-tender. Remove from heat. Add carrots and barbecue sauce; mix well.

SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 medium muffin cups sprayed with cooking spray. (See Note below for what to do with remaining 2 refrigerated biscuits.)

SPOON meat-vegetable mixture evenly into biscuit cups, pressing filling into cups with back of spoon. (Filling will be mounded.)

BAKE at 375F for 10 minutes. Sprinkle with cheese. Continue baking 3 to 4 minutes or until biscuits are golden brown and cheese is melted.

Kraft Kitchen Tips

Note

Bake remaining 2 refrigerated biscuits as directed on package. Cool and store in tightly covered container at room temperature. Reheat the next morning, then spread with peanut butter and jelly for an easy hot breakfast treat.

Make Ahead

Prepare and bake as directed. Cool completely, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then place in muffin pan or shallow baking pan and bake at 350F for about 10 minutes or until heated through.

Source: KraftFoods

Message 11 of 15 in Discussion

From:

Genie·

Sent: 5/4/2008 3:08 AM

From:

Genie· (Original Message)

Sent: 5/2/2008 2:10 PM

Mediterranean Style Beef Steak Sandwiches

1 - 8 ounce can tomato sauce

1/2 cup grated parmesan cheese

2 teaspoons instant minced onion

1 teaspoon oregano

dash of garlic powder

2 large English muffins

4 cubed beef steaks

2 tablespoons oil

4 slices mozzarella cheese

1/2 teaspoon oregano

1/2 teaspoon basil

4 large stuffed green olives - sliced

Combine tomato sauce, parmesan cheese, onion, oregano and garlic powder in medium saucepan. Simmer for 5 minutes. Toast the halved English muffins. Brown the cubed steak on both sides with oil in a skillet over medium heat (approx. 7 to 10 minutes). Place the browned steaks onto English muffin halves. Spread 2 tablespoons of the tomato mixture on each steak, then cover each with a slice of mozzarella cheese. Sprinkle each with oregano and basil. Arrange the slices of olive on top. Place under broiler, 3" from heat until the cheese melts (approx. 5 minutes).

The serving size is one per person. If you are serving only two, these sandwiches freeze well.

Message 12 of 15 in Discussion

From:

Genie·

Sent: 5/16/2008 4:10 AM

From:

Genie·

Sent: 5/13/2008 9:21 PM

Salsa Burgers

2 lbs ground sirloin
1 cup salsa (about 1 small jar) - your choice of mild, medium or hot, depending on your preferences.

Place ground sirloin in a bowl and mash salsa into it until combined well. Shape into 8 patties.

Place wax paper on cookie sheet, then place salsa burgers on cookie sheet to flash freeze in the freezer. After a few hours, place the frozen hamburgers in a freezer bag or container. You can freeze them in the container immediately, but flash freezing first will allow you to cook one or two at a time, rather than all eight.

On cooking day: Thaw in refrigerator. Heat in skillet or grill on the barbeque. Top with Monterey Jack cheese and a bit more salsa if desired. Serve in hamburger buns with desired condiments.

If your family loves this recipe, watch for ground sirloin on sale and you can easily do a dozen or more at a time, although follow the flash freezing directions! Or use ground beef instead.

Message 13 of 15 in Discussion

From:

Genie·

Sent: 5/19/2008 3:39 AM

From:

BettyGa1

Sent: 5/16/2008 8:47 PM

Make-Ahead Sandwiches

Message 14 of 15 in Discussion

From:

Genie·

Sent: 7/9/2008 7:55 PM

From:

Genie· (Original Message)

Sent: 7/8/2008 2:39 PM

Freezer Sloppy Joes
1 pound bulk pork or Italian sausage
1 pound ground chuck or round
1 medium onion, chopped
2 cans tomato sauce (8 ounces each)
2 tablespoons prepared mustard
2 cloves garlic, minced
1 tsp. seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a skillet, brown sausage, beef and onion. Remove from
the heat and drain. Stir remaining ingredients into sausage
mixture. Cool. Spit the mixture into containers-using the
amount you would need for one meal. Freeze for up to 3
months. Thaw in the refrigerator overnight and warm on
the stovetop or in the microwave. I always add a little water
to stir in or more tomato sauce. Serve on buns or over hotdogs.

Message 15 of 15 in Discussion

From:

Genie·

Sent: 8/10/2008 2:47 AM

From:

Jolene·

Sent: 8/8/2008 7:58 AM

Ham Sandwiches

1/2 cup butter
2 Tbsp. onion, grated
2 Tbsp. prepared yellow mustard
1 Tbsp. poppy seed

Spread the mixture ... 1&1/2 tsp./sandwich. Add sliced Swiss cheese, sliced ham. Wrap sandwiches in foil and freeze. Remove from freezer and heat at 350° for 20 minutes.

First Previous 2-15 of 15 Next Last

Return to Make Ahead Meals