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| | From:  Genie· (Original Message) | Sent: 1/5/2008 4:10 PM |
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:35 PM |
Bacon Egg Salad Croissants 1/3 Cup Diced Celery 1/3 Cup Mayonnaise 1 tsp. Prepared Mustard ¼ tsp. Salt 1/8 tsp. Pepper 6 Hard Cooked Eggs, chopped 1/3 Cup Crumbled Cooked Bacon 4 Lettuce Leaves 4 Thin Tomato Slices 4 Croissants, split In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and ½ cup egg salad on each croissant. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:42 PM |
Spam Sandwiches 1 Can Spam, grated 1 Lb. Velveeta Cheese, grated 1 Large White Onion, grated Butter or margarine, for spreading Sesame Seed Hamburger Buns Aluminum Foil In a large bowl mix together the grated spam, cheese and onion. Spread the butter or margarine on both sides of each bun, then add a heaping spoon of the spam mixture to the middle of the bun. Don't spread, just add the top bun and flatten slightly. Individually wrap each sandwich in a square of foil and store in refrigerator until ready to bake on a cookie sheet at 350 until melted and hot. Enjoy!!! These will keep in the refrigerator for about a week. | |
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Reply
| | | From: Genie· | Sent: 9/1/2008 2:59 AM |
| Ham Salad on Biscuits
2 tubes (6 pcs. ea.) large Pillsbury biscuits
~~~Ham Salad~~~
1 lb. cooked ham from the deli, 1/4" thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup green salad olives with pimento, drained, chopped
1 jalapeño pepper, seeded, finely chopped
4 scallions (green onions), finely chopped
1/4 cup chopped flat-leaf parsley
1/3 cup mayonnaise OR Miracle Whip dressing
3 TB prepared yellow mustard
3 TB dill pickle relish
Salt and black pepper
Prepare biscuits to package directions, 8 to 10 minutes in the oven. Cool
biscuits on wire rack.
To prepare Ham Salad:
Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
Split cool biscuits and fill with ham salad.
Yield: 12 ham salad biscuits -- 6 servings.
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:59 AM |
| Ham and Cheese Sandwiches
Recipe from Emeril Lagasse.
8 slices French bread, each about 1/2" thick
4 TB butter, softened
4 tsp. Dijon mustard
1 TB honey
4 thin slices good quality ham, such as Black Forest
4 oz. sliced Gruyere, Swiss or Monterey jack
Place all of the bread slices on a flat work surface. Using a butter knife or
small rubber spatula,
spread 1 side of each slice with some of the softened butter. Use 1/2 of the
butter for this - you'll
need the rest later.
Turn over 4 slices of the bread and spread the unbuttered sides of 2 of the
bread slices with the mustard,
and the other 2 slices with the honey.
For each sandwich, fold 1 ham slice on top of the mustard spread and top with
1/4 of the sliced
Gruyere cheese. Cover with the remaining 4 bread slices, making sure that the
buttered sides face out.
You will have 4 sandwiches.
Heat a large skillet over medium-high heat and melt 1 tablespoon of the
butter in the skillet. Transfer the sandwiches to the skillet and cook until golden
brown on the bottom, about 2 minutes. Turn and add the
remaining tablespoon of butter to the skillet. Cook the sandwiches until the
cheese has melted and the
second side is golden brown, about 1-1/2 to 2 minutes. Remove the sandwiches
from the pan and serve immediately.
Yield: 4 small sandwiches.
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:28 AM |
Bacon Melt 3 slices bacon
2 slices bread
1 slice of cheese
1 slice of ham
Toast bread and butter it. Cook bacon. Put bacon, cheese, ham. Make sandwich. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:20 AM |
| Hoosier Tenderloin Sandwiches
2/3 cup all-purpose flour, plus more for dredging
4 1-inch-thick rounds of pork, cut from a pork tenderloin
2 cups buttermilk
2 large eggs
Vegetable oil for frying
2 cups crushed saltine crackers
4 large hamburger buns or hard rolls
Mustard and pickle chips, or other condiments of choice
Sprinkle a small amount of flour on a smooth clean surface and use a meat pounder to pound each slice of pork until it is about 1/4" thick.
Mix together the buttermilk, 2/3 cup four, and eggs to make a paste. In a wide, shallow dish, cover the pounded slices of pork with this mixture. Cover and refrigerate for 12-16 hours.
Heat about 1 inch of oil to 350 degrees in a large cast-iron skillet.
Remove the soaked pork from the dish, letting any excess buttermilk paste drip away. Bread the pork with the crushed crackers, patting them so the crumbs adhere.
Ease each slice into the hot oil and fry until golden blond, turning them once. The total cooking time for each slice will be 6-8 minutes.
Sandwich each slice in a bun and dress with mustard and pickle chips or other condiments.
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:37 AM |
Bacon & Eggs Sandwich Spread 3 hard cooked eggs, sliced
2 Tbsps. chopped onion
2 Tbsps. diced green pepper
1/4 cup sliced black olives
1 cup shredded cheddar cheese
6 slices fried, crumbled bacon
salt & pepper to taste
1/3 cup salad dressing Combine all ingredients and refrigerate one hour. Spread onto bread, toast, muffins, etc. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:15 PM |
Red Devil Franks 1 cup finely chopped onion
2 cloves garlic, minced
4 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons granulated sugar
1/2 cup chili sauce
1 pound frankfurters (8 to 10)
Frankfurter buns (8 to 10)
Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes.
Serve hot on split, toasted frankfurter buns. Spoon on extra sauce.
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Reply
| | | From: Genie· | Sent: 10/6/2008 3:24 AM |
| Bacon Tomato Grilled Cheese Sandwiches
8 slices sourdough bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 TB sour cream
4 TB finely chopped onion
1/4 tsp. dried oregano
4 slices cheddar cheese
2 TB butter, softened
For each sandwich: Top one slice of bread with one slice of mozzarella
cheese, a fourth
of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon
onion, a
pinch of oregano, one slice of cheddar cheese and another slice of bread.
Spread outside of sandwiches with butter. On a hot griddle over medium heat,
grill
sandwiches for 3 to 4 minutes on each side or until lightly toasted.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:29 AM |
| Grilled Smithfield Ham and Swiss Sandwiches
1/4 cup Dijon mustard
2 TB honey
8 slices white sandwich bread, crust removed
1/2 lb. thinly sliced Swiss cheese
1/4 lb. Smithfield ham, very thinly sliced
1/3 cup drained sauerkraut
10 pepperoncini (Italian pickled peppers), thinly sliced
4 TB butter
1. In a small skillet, toast the caraway seeds over moderate heat, shaking
the pan
occasionally, until fragrant, about 2 minutes; let cool. In a small bowl, mix
the
mustard with the honey and caraway seeds.
2. Spread the caraway mustard on 4 slices of bread. Top with the cheese, ham,
sauerkraut
and pepperoncini, then close the sandwiches.
3. In a large skillet, melt the butter over moderate heat. Add the
sandwiches, cover and
cook, turning once, until golden and the cheese is melted, about 6 minutes.
Cut each
sandwich in half and serve hot with the remaining caraway mustard on the
side.
Makes: 4 sandwiches.
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