Recipes

Ab Fab Artichoke Dip/Sandwich Filling (Ovo La

Servings: 1 Servings

Ingredients:

1 package Frozen artichoke hearts
Italian herbs
Balsamic vinegar
1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
Pieces
1 large Package of mushrooms,
Sliced
½ cub Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 dash Worcestershireshshchestshire
(you know what I mean)

Preparation:

Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)

Posted by Cynthia Barnes <cbarnes@bigcat.missouri.edu> to Fatfree Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Ab Fab Artichoke Dip/Sandwich Filling (Ovo La

Servings: 1 Servings

Ingredients:

1 package Frozen artichoke hearts
Italian herbs
Balsamic vinegar
1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
Pieces
1 large Package of mushrooms,
Sliced
½ cub Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 dash Worcestershireshshchestshire
(you know what I mean)

Preparation:

Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)

Posted by Cynthia Barnes <cbarnes@bigcat.missouri.edu> to Fatfree Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Avacado, Cheese & Basil Mayonnaise Sandwich

Servings: 2 servings

Ingredients:

4 tablespoon Mayonnaise
4 tablespoon Finely chopped fresh basilleaves
Black pepper to taste
2 Crusty Italian or Frenchrolls, split
Lettuce leaves
4 ounce Sliced LORRAINE cheese
1 Avacado, sliced
1 Tomato, sliced

Preparation:

Combine mayonnaise, basil and pepper. Spread on each roll. Top with lettuce, Lorraine, avacado and tomato slices.

Avacado, Cheese & Basil Mayonnaise Sandwich

Servings: 2 servings

Ingredients:

4 tablespoon Mayonnaise
4 tablespoon Finely chopped fresh basilleaves
Black pepper to taste
2 Crusty Italian or Frenchrolls, split
Lettuce leaves
4 ounce Sliced LORRAINE cheese
1 Avacado, sliced
1 Tomato, sliced

Preparation:

Combine mayonnaise, basil and pepper. Spread on each roll. Top with lettuce, Lorraine, avacado and tomato slices.

Baked Sandwiches

Servings: 12 servings

Ingredients:

1 ¼ cub Water at 110 to 115 F
2 ¼ teaspoon Quick-rise yeast (1 pkg)
2 cub All-purpose flour
1 teaspoon Salt
1 Egg
2 tablespoon Vegetable oil
1 ½ cub Graham flour
FILLING
1 ½ pound Lean ground beef
½ cub Chopped onions
1 cub Tomato sauce
¼ cub Catsup
1 teaspoon Garlic salt
½ teaspoon Leaf oregano
1 pinch Pepper

Preparation:

May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes.
Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl.
Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about ¼ cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume.
Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.

1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce and catsup and ¼ ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or ¼ cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier, Dec 93

Baked Sandwiches

Servings: 12 servings

Ingredients:

1 ¼ cub Water at 110 to 115 F
2 ¼ teaspoon Quick-rise yeast (1 pkg)
2 cub All-purpose flour
1 teaspoon Salt
1 Egg
2 tablespoon Vegetable oil
1 ½ cub Graham flour
FILLING
1 ½ pound Lean ground beef
½ cub Chopped onions
1 cub Tomato sauce
¼ cub Catsup
1 teaspoon Garlic salt
½ teaspoon Leaf oregano
1 pinch Pepper

Preparation:

May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes.
Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl.
Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about ¼ cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume.
Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.

1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce and catsup and ¼ ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or ¼ cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier, Dec 93

Barbecue Beef Sandwiches

Servings: 10 Servings

Ingredients:

3 pound Rump Roast, Trimmed
1 tablespoon Beef Bouillon
3 tablespoon Flour
1 ½ teaspoon Chili powder
15 ounce Tomato sauce
1 Clove Garlic -- chopped
Fine
½ cub Onions -- chopped
1 teaspoon Dry mustard
1/3 cub Brown sugar -- packed
Hamburger buns
2 tablespoon Lemon juice

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredient s, except buns. Cook on low for about 14-16 hours. Serve over buns.

Recipe By :

From: "Cookie@news.Cpcnet.Com" <cookie@date: Fri, 29 Dec 1995 08:19:20 ~0500

Barbecue Beef Sandwiches

Servings: 10 Servings

Ingredients:

3 pound Rump Roast, Trimmed
1 tablespoon Beef Bouillon
3 tablespoon Flour
1 ½ teaspoon Chili powder
15 ounce Tomato sauce
1 Clove Garlic -- chopped
Fine
½ cub Onions -- chopped
1 teaspoon Dry mustard
1/3 cub Brown sugar -- packed
Hamburger buns
2 tablespoon Lemon juice

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredient s, except buns. Cook on low for about 14-16 hours. Serve over buns.

Recipe By :

From: "Cookie@news.Cpcnet.Com" <cookie@date: Fri, 29 Dec 1995 08:19:20 ~0500

Barbecue Beef SandwichesXmxx58b

Servings: 10 Servings

Ingredients:

3 pound Beef rump roast
3 tablespoon Flour
15 ounce Tomato sauce
½ cub Onions-chopped
1/3 cub Brown sugar, packed
2 tablespoon Lemon juice
1 tablespoon Beef instant bouillon
1 ½ teaspoon Chili powder
1 Cl Garlic; chopped fine
1 teaspoon Dry mustard
Hamburger buns

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.

Barbecue Beef SandwichesXmxx58b

Servings: 10 Servings

Ingredients:

3 pound Beef rump roast
3 tablespoon Flour
15 ounce Tomato sauce
½ cub Onions-chopped
1/3 cub Brown sugar, packed
2 tablespoon Lemon juice
1 tablespoon Beef instant bouillon
1 ½ teaspoon Chili powder
1 Cl Garlic; chopped fine
1 teaspoon Dry mustard
Hamburger buns

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.

Barbecued Beef Sandwiches

Servings: 10 Servings

Ingredients:

-Sue Woodward

HOFFMAN'S CROCKERY FAVORITES:
2 ½ pound To 3-lb. lean boneless chuckroast
¾ cub Tomato ketchup
1 tablespoon Dijon mustard
2 tablespoon Brown sugar
1 cl Garlic; crushed
1 tablespoon Worcestershire sauce
2 tablespoon Red wine vinegar
¼ teaspoon Liquid smoke flavoring
¼ teaspoon Salt
⅛ teaspoon Pepper
10 To 12 French rolls or sand-wich buns

Preparation:

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hrs. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks; add 1 cup sauce. Reheat mixture in microwave or on stovetop.
Spoon on warm, open face rolls or buns. Top with additional warm sauce, if desired. Makes 10 to
12 servings.

Per serving - 420 cal, 29 g pro, 42 g carbo, 14 g fat, 75 mg chol, 711 mg sod

Author - Mable Hoffman

Barbecued Beef Sandwiches

Servings: 10 Servings

Ingredients:

-Sue Woodward

HOFFMAN'S CROCKERY FAVORITES:
2 ½ pound To 3-lb. lean boneless chuckroast
¾ cub Tomato ketchup
1 tablespoon Dijon mustard
2 tablespoon Brown sugar
1 cl Garlic; crushed
1 tablespoon Worcestershire sauce
2 tablespoon Red wine vinegar
¼ teaspoon Liquid smoke flavoring
¼ teaspoon Salt
⅛ teaspoon Pepper
10 To 12 French rolls or sand-wich buns

Preparation:

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hrs. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks; add 1 cup sauce. Reheat mixture in microwave or on stovetop.
Spoon on warm, open face rolls or buns. Top with additional warm sauce, if desired. Makes 10 to
12 servings.

Per serving - 420 cal, 29 g pro, 42 g carbo, 14 g fat, 75 mg chol, 711 mg sod

Author - Mable Hoffman

Bar-B-Que Beef Sandwiches

Servings: 6 Servings

Ingredients:

LISA HLAVATY FDGN81A:
3 pound Chuck roast
1 cub Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounce Can tomato sauce
¼ cub Brown sugar
¼ cub Ketchup
¼ cub Mustard
dash Worcestershire sauce

Preparation:

Roast meat, along with 1 cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.

Bar-B-Que Beef Sandwiches

Servings: 6 Servings

Ingredients:

LISA HLAVATY FDGN81A:
3 pound Chuck roast
1 cub Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounce Can tomato sauce
¼ cub Brown sugar
¼ cub Ketchup
¼ cub Mustard
dash Worcestershire sauce

Preparation:

Roast meat, along with 1 cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.

Barbrcue Beef Sandwiches

Servings: 10 Servings

Ingredients:

-LIZ JONES
3 pound Beef rump roast
3 tablespoon Flour
15 ounce Tomato sauce
½ cub Onions;chopped
1/3 cub Brown sugar;packed
2 tablespoon Lemon juice
1 tablespoon Beef bouillon;instant
1 ½ teaspoon Chili powder
1 Clove garlic;chopped fine
1 teaspoon Dry mustard
Hamburger buns

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on LOW for abour 14 to 16 hours. Serve over buns.

Barbrcue Beef Sandwiches

Servings: 10 Servings

Ingredients:

-LIZ JONES
3 pound Beef rump roast
3 tablespoon Flour
15 ounce Tomato sauce
½ cub Onions;chopped
1/3 cub Brown sugar;packed
2 tablespoon Lemon juice
1 tablespoon Beef bouillon;instant
1 ½ teaspoon Chili powder
1 Clove garlic;chopped fine
1 teaspoon Dry mustard
Hamburger buns

Preparation:

Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on LOW for abour 14 to 16 hours. Serve over buns.

Cajun Chicken Sandwiches

Servings: 4 Servings

Ingredients:

1 teaspoon Fennel seed, crushed
½ teaspoon Garlic salt
¼ teaspoon White pepper
¼ teaspoon Ground red pepper (cayenne)
4 each Boneless, skinless chickenbreast halves (appx 1 lb)
2 teaspoon Vegetable oil
4 each Kaiser rolls, split
4 each Slices monterey jack cheesewith jalapeno peppers

Preparation:

=============================== DIRECTIONS
=============================== 1. Mix fennel, garlic salt, white pepper and red pepper.

2. Rub chicken with fennel mixture.

3. Heat oil in 10-inch skillet over medium-high heat.

4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no
longer pink when centers of thickest pieces are cut.

5. Place chicken on bottoms of rolls.

6. Top with cheese and tops of rolls.

Source: Betty Crocker New Chicken Recipes

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Cajun Chicken Sandwiches

Servings: 4 Servings

Ingredients:

1 teaspoon Fennel seed, crushed
½ teaspoon Garlic salt
¼ teaspoon White pepper
¼ teaspoon Ground red pepper (cayenne)
4 each Boneless, skinless chickenbreast halves (appx 1 lb)
2 teaspoon Vegetable oil
4 each Kaiser rolls, split
4 each Slices monterey jack cheesewith jalapeno peppers

Preparation:

=============================== DIRECTIONS
=============================== 1. Mix fennel, garlic salt, white pepper and red pepper.

2. Rub chicken with fennel mixture.

3. Heat oil in 10-inch skillet over medium-high heat.

4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no
longer pink when centers of thickest pieces are cut.

5. Place chicken on bottoms of rolls.

6. Top with cheese and tops of rolls.

Source: Betty Crocker New Chicken Recipes

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Chick-Fil-A Chicken Sandwich

Servings: 1 Servings

Ingredients:

3 cub Peanut oil
1 Egg
1 cub Flour
1 cub Milk
2 ½ tablespoon Powdered sugar
½ teaspoon Pepper
2 tablespoon Salt
2 Skinless,boneless chicken>>>
Breasts-halved
4 Plain hamburger buns
2 tablespoon Melted butter
8 Dill pickle chips/slices

Preparation:

1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In small bowl, beat egg and stir in milk. 3) In separate bowl, combine dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it is fully moistened. 5) Roll moistened chicken in flour mixture untill completely coated. 6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam starts shooting through the pressure release, set timer for 3 ½ min. 7) While chicken is cooking, spread a coating of melted butter on face of each bun. 8) When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun.

Yield: 4 sandwiches

It is very important that oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take abt.
20 min. to heat up.

To make a "deluxe" chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a side order at the restaurant.

Source: "Top Secret Recipes" by Todd Wilbur

Chick-Fil-A Chicken Sandwich

Servings: 1 Servings

Ingredients:

3 cub Peanut oil
1 Egg
1 cub Flour
1 cub Milk
2 ½ tablespoon Powdered sugar
½ teaspoon Pepper
2 tablespoon Salt
2 Skinless,boneless chicken>>>
Breasts-halved
4 Plain hamburger buns
2 tablespoon Melted butter
8 Dill pickle chips/slices

Preparation:

1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In small bowl, beat egg and stir in milk. 3) In separate bowl, combine dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it is fully moistened. 5) Roll moistened chicken in flour mixture untill completely coated. 6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam starts shooting through the pressure release, set timer for 3 ½ min. 7) While chicken is cooking, spread a coating of melted butter on face of each bun. 8) When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun.

Yield: 4 sandwiches

It is very important that oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take abt.
20 min. to heat up.

To make a "deluxe" chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a side order at the restaurant.

Source: "Top Secret Recipes" by Todd Wilbur

Chocolate Sandwiches

Servings: 36 Servings

Ingredients:

sandwiches:
½ cub Butter or margarine
1 cub Sugar
1 Egg
1 teaspoon Vanilla
1 ¼ cub All-purpose flour
½ cub Unsweetened cocoa powder
¾ teaspoon Baking soda
¼ teaspoon Salt

filling:
2 ½ cub Confectioner's sugar
¼ cub Butter; softened
1 teaspoon Vanilla
2 tablespoon Milk
Red food coloring
Green food coloring

Preparation:

Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to creamed mixture. Shape dough into two 1 ½" thick rolls. Wrap in waxed paper. Chill for several hours. Place slices on ungreased cookie sheet. Decorate by drawing the tines of a fork across each slice.
Bake at 375 F for 8-10 min. or until almost firm.

Meanwhile, combine filling ingredients except food coloring and mint or strawberry extract. Beat until spreading consistency. If desired, divide filling half - tint half pink and half green. Add appropriate extract to each one. Cool cookies, then spread wrong side of cookie and top with second cookie.

Makes 36 sandwiches.

Chocolate Sandwiches

Servings: 36 Servings

Ingredients:

sandwiches:
½ cub Butter or margarine
1 cub Sugar
1 Egg
1 teaspoon Vanilla
1 ¼ cub All-purpose flour
½ cub Unsweetened cocoa powder
¾ teaspoon Baking soda
¼ teaspoon Salt

filling:
2 ½ cub Confectioner's sugar
¼ cub Butter; softened
1 teaspoon Vanilla
2 tablespoon Milk
Red food coloring
Green food coloring

Preparation:

Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to creamed mixture. Shape dough into two 1 ½" thick rolls. Wrap in waxed paper. Chill for several hours. Place slices on ungreased cookie sheet. Decorate by drawing the tines of a fork across each slice.
Bake at 375 F for 8-10 min. or until almost firm.

Meanwhile, combine filling ingredients except food coloring and mint or strawberry extract. Beat until spreading consistency. If desired, divide filling half - tint half pink and half green. Add appropriate extract to each one. Cool cookies, then spread wrong side of cookie and top with second cookie.

Makes 36 sandwiches.

Crockpot Barbeque Beef Sandwiche

Servings: 6 Servings

Ingredients:

-CYNDI PKRX18B
3 pound Lean chuck or arm roast
1 cub Bottled BBQ sauce
¾ cub Water
1 tablespoon Dried onion flakes
1 package Hamburger or sandwich buns
1 Sliced red onion
1 Sliced dill pickles

Preparation:

Trim roast of all visible fat. Place in crock pot and add remaining ingredients. Cover and cook on LOW for 6 to 8 hours, until meat is very tender. Using two forks, shred the meat into bite-size pieces.
Turn the heat to HIGH and cook for about 30 minutes, until sauce is reduced. Serve on hamburger or sandwich buns, with sliced onions and sliced dill pickles.

Crockpot Barbeque Beef Sandwiche

Servings: 6 Servings

Ingredients:

-CYNDI PKRX18B
3 pound Lean chuck or arm roast
1 cub Bottled BBQ sauce
¾ cub Water
1 tablespoon Dried onion flakes
1 package Hamburger or sandwich buns
1 Sliced red onion
1 Sliced dill pickles

Preparation:

Trim roast of all visible fat. Place in crock pot and add remaining ingredients. Cover and cook on LOW for 6 to 8 hours, until meat is very tender. Using two forks, shred the meat into bite-size pieces.
Turn the heat to HIGH and cook for about 30 minutes, until sauce is reduced. Serve on hamburger or sandwich buns, with sliced onions and sliced dill pickles.

Crockpot Bbq Beef Sandwiches

Servings: 6 Servings

Ingredients:

3 pound Lean chuck or arm roast
1 cub Bottled BBQ sauce
¾ cub -Water
1 tablespoon Dried onion flakes
1 package Hamburger or sandwich buns
Sliced red onion
Sliced dill pickles

Preparation:

Trim roast of all visible fat. Place in crock pot and add remaining ingredients. Cover and cook on LOW for 6 to 8 hours, until meat is very tender. Using two forks, shred the meat into bite-size pieces.
Turn the heat to HIGH and cook for about 30 minutes, until sauce is reduced. Serve on hamburger or sandwich buns, with sliced onions and sliced dill pickles.

Crockpot Bbq Beef Sandwiches

Servings: 6 Servings

Ingredients:

3 pound Lean chuck or arm roast
1 cub Bottled BBQ sauce
¾ cub -Water
1 tablespoon Dried onion flakes
1 package Hamburger or sandwich buns
Sliced red onion
Sliced dill pickles

Preparation:

Trim roast of all visible fat. Place in crock pot and add remaining ingredients. Cover and cook on LOW for 6 to 8 hours, until meat is very tender. Using two forks, shred the meat into bite-size pieces.
Turn the heat to HIGH and cook for about 30 minutes, until sauce is reduced. Serve on hamburger or sandwich buns, with sliced onions and sliced dill pickles.

Crowd-Pleasin' Cod Sandwiches

Servings: 6 Servings

Ingredients:

½ pound Pacific/True Cod filletsor Ling Cod
¼ cub Butter
3 tablespoon Flour
½ teaspoon Dry mustard
1 dash Cayenne pepper
2 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Salt
1 Egg; well-beaten
1 cub Grated sharp Cheddar cheese
3 English muffinssplit and toasted
6 Tomato slices
Parsley

Preparation:

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan. Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

(NOTE: Recipe may be doubled or tripled to serve a crowd!)

A West Coast Fisheries Development Foundation Recipe.

Crowd-Pleasin' Cod Sandwiches

Servings: 6 Servings

Ingredients:

½ pound Pacific/True Cod filletsor Ling Cod
¼ cub Butter
3 tablespoon Flour
½ teaspoon Dry mustard
1 dash Cayenne pepper
2 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Salt
1 Egg; well-beaten
1 cub Grated sharp Cheddar cheese
3 English muffinssplit and toasted
6 Tomato slices
Parsley

Preparation:

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan. Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

(NOTE: Recipe may be doubled or tripled to serve a crowd!)

A West Coast Fisheries Development Foundation Recipe.

Dagwood Bumstead Sandwich

Servings: 1 servings

Ingredients:

3 large Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti Cold and gooey
1 pound Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives

Preparation:

NOTES FROM MINNEAPOLIS STAR TRIBUNE:
Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich. See ingredients above. See directions below.

DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.

From: King Features Syndicate
Originally posted by: Elaine Caldwell (KVNH17B)

Dagwood Bumstead Sandwich

Servings: 1 servings

Ingredients:

3 large Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti Cold and gooey
1 pound Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives

Preparation:

NOTES FROM MINNEAPOLIS STAR TRIBUNE:
Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich. See ingredients above. See directions below.

DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.

From: King Features Syndicate
Originally posted by: Elaine Caldwell (KVNH17B)

Devonshire Sandwiches

Servings: 6 servings

Ingredients:

18 slice Bacon
½ cub Flour, all-purpose
2 cub Milk
½ pound Cheese, Cheddar; shredded
1 teaspoon Mustard, dry
6 slice Bread
12 slice Chicken breast; thin slices
¼ cub Cheese, Parmesan; grated

Preparation:

Cook bacon; drain, reserving ¼ cup drippings. Combine flour and reserved drippings over low heat, blending unitl smooth. Gradually add milk; cook until smooth and thickened, stirring constantly. Add Cheddar cheese and dry mustard, stirring until cheese melts.

Place 3 slices bacon on each slice of bread, and top with 2 slices of chicken. Place in a 13x9x2" baking pan; cover with cheese sauce, and sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or until bubbly.

SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman.

Devonshire Sandwiches

Servings: 6 servings

Ingredients:

18 slice Bacon
½ cub Flour, all-purpose
2 cub Milk
½ pound Cheese, Cheddar; shredded
1 teaspoon Mustard, dry
6 slice Bread
12 slice Chicken breast; thin slices
¼ cub Cheese, Parmesan; grated

Preparation:

Cook bacon; drain, reserving ¼ cup drippings. Combine flour and reserved drippings over low heat, blending unitl smooth. Gradually add milk; cook until smooth and thickened, stirring constantly. Add Cheddar cheese and dry mustard, stirring until cheese melts.

Place 3 slices bacon on each slice of bread, and top with 2 slices of chicken. Place in a 13x9x2" baking pan; cover with cheese sauce, and sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or until bubbly.

SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman.

Easy Crockpot Roast for Sandwiches

Servings: 1 Servings

Ingredients:

4 pound Roast
1 package Italian Seasoning Mix
1 Jar Salad Peppers
1 can Beer

Preparation:

:

3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix (dry, kind used to make salad dressing), 1 jar of salad peppers (temperature dependent on preference [hot or medium recommended]), 1 can of beer (again your choice). Cook on low overnight, break up and serve on hoagie rolls. Called Italian Beef. GERARD ROLAPE (SRDV78A)

Recipe By :

From: Cheryl Gimenez <clgimenez@earthlidate: Mon, 29 Jul 1996 18:41:17 +0000

Easy Crockpot Roast for Sandwiches

Servings: 1 Servings

Ingredients:

4 pound Roast
1 package Italian Seasoning Mix
1 Jar Salad Peppers
1 can Beer

Preparation:

:

3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix (dry, kind used to make salad dressing), 1 jar of salad peppers (temperature dependent on preference [hot or medium recommended]), 1 can of beer (again your choice). Cook on low overnight, break up and serve on hoagie rolls. Called Italian Beef. GERARD ROLAPE (SRDV78A)

Recipe By :

From: Cheryl Gimenez <clgimenez@earthlidate: Mon, 29 Jul 1996 18:41:17 +0000

Egg and Watercress Finger Sandwiches

Servings: 24 Sandwiches

Ingredients:

6 Eggs, hard-boiled & chopped
¼ cub Mayonnaise
1 tablespoon Honey Dijon Mustard
¼ teaspoon Celery Seed
Salt and Pepper
6 tablespoon Unsalted Butter, softened
16 ounce Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

Preparation:

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120

Egg and Watercress Finger Sandwiches

Servings: 24 Sandwiches

Ingredients:

6 Eggs, hard-boiled & chopped
¼ cub Mayonnaise
1 tablespoon Honey Dijon Mustard
¼ teaspoon Celery Seed
Salt and Pepper
6 tablespoon Unsalted Butter, softened
16 ounce Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

Preparation:

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1" fingers.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120

EGGPLANT SANDWICHES

Servings: 12 servings

Ingredients:

1 each sm eggplant;in ¼" slices
1 Coarse salt
1 Pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 each clove garlic; minced
1 Red wine vinegar
1 teaspoon mashed sun-dried tomato
1 cub fresh Montrachet
1 Chopped parsley

Preparation:

Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. Created by: Claudio Marchesan, Prego, Los Angeles (C) 1992 The Los Angeles Times

EGGPLANT SANDWICHES

Servings: 12 servings

Ingredients:

1 each sm eggplant;in ¼" slices
1 Coarse salt
1 Pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 each clove garlic; minced
1 Red wine vinegar
1 teaspoon mashed sun-dried tomato
1 cub fresh Montrachet
1 Chopped parsley

Preparation:

Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. Created by: Claudio Marchesan, Prego, Los Angeles (C) 1992 The Los Angeles Times

Falafel Sandwiches

Servings: 6 servings

Ingredients:

HUMUS DIP:
½ cub mashed garbanzo beans
2 tablespoon oil
2 tablespoon lemon juice
1 teaspoon salt
¼ cub tahini
¼ teaspoon garlic powder
1 teaspoon sugar

TAHINI DIP:
1 cub tahini
¼ cub oil
¼ teaspoon garlic powder
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon sugar
¼ teaspoon ground ginger

FALAFEL:
½ cub dry split green peas
1 Water
½ teaspoon salt
1 teaspoon pepper
½ cub garbanzo bean flour
¼ teaspoon onion powder
1 teaspoon chopped parsley
½ teaspoon ground cumin
2 cub oil
6 each small pita breads
1 Sliced tomatoes & onions
1 dill pickle slices

Preparation:

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.
For dip, combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.
(C) 1992 The Los Angeles Times

Falafel Sandwiches

Servings: 6 servings

Ingredients:

HUMUS DIP:
½ cub mashed garbanzo beans
2 tablespoon oil
2 tablespoon lemon juice
1 teaspoon salt
¼ cub tahini
¼ teaspoon garlic powder
1 teaspoon sugar

TAHINI DIP:
1 cub tahini
¼ cub oil
¼ teaspoon garlic powder
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon sugar
¼ teaspoon ground ginger

FALAFEL:
½ cub dry split green peas
1 Water
½ teaspoon salt
1 teaspoon pepper
½ cub garbanzo bean flour
¼ teaspoon onion powder
1 teaspoon chopped parsley
½ teaspoon ground cumin
2 cub oil
6 each small pita breads
1 Sliced tomatoes & onions
1 dill pickle slices

Preparation:

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, ¼ cup tahini, ¼ teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside.
For dip, combine ¼ cup tahini, ¼ cup oil, ¼ teaspoon garlic powder ½ teaspoon salt, 1 tablespoon lemon juice, sugar and ¼ teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain and mash. Add ½ teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, ½ cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.
(C) 1992 The Los Angeles Times

FOCACCIA TURKEY CLUB SANDWICH

Servings: 2 8 inch sq.

Ingredients:

8 slice Bacon
½ cub Homemade Mayonnaise
(recipe follows)
2 teaspoon Minced cilantro
2 teaspoon Minced parsley
2 (8-inch) squares Focaccia
(recipe follows)
10 slice Turkey breast
1 Tomato, sliced
½ Avocado, peeled & sliced
2 cub Alfalfa sprouts
***HOMEMADE MAYONNAISE***
2 Eggs
2 tablespoon Lemon juice
2 teaspoon Dijon mustard
3 drop Hot pepper sauce
1 ½ cub Oil
Salt, optional
***FOCACCIA***
1 (1 lb.) loaf frozen bread
Dough
2 tablespoon Finely chopped onion
1 Clove garlic, minced
2 tablespoon Olive oil
1 teaspoon Italian seasoning

Preparation:

Cook the bacon until crisp. Drain on paper towels. Combine the mayonnaise with cilantro and parsley. Cut each focaccia in half, forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon, avocado, and alfalfa sprouts onto each. Spread the bottoms of the focaccia with more mayonnaise and cover the sandwich fillings. Cut into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia (round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper sauce in a blender or food processor. Blend 5 to 10 seconds. With the blender still running, add the oil in a very slow stream through the opening in blender cover. Blend until smooth, scraping sides occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight in the refrigerator. Cut dough in half and roll out each half to make an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds and roll out again. Place the dough in 2 greased 8-inch square baking pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute the onion and garlic in olive oil until lightly browned. Add the seasoning and brush the mixture over the dough squares. Let rise 10 minutes. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let cool.

FOCACCIA TURKEY CLUB SANDWICH

Servings: 2 8 inch sq.

Ingredients:

8 slice Bacon
½ cub Homemade Mayonnaise
(recipe follows)
2 teaspoon Minced cilantro
2 teaspoon Minced parsley
2 (8-inch) squares Focaccia
(recipe follows)
10 slice Turkey breast
1 Tomato, sliced
½ Avocado, peeled & sliced
2 cub Alfalfa sprouts
***HOMEMADE MAYONNAISE***
2 Eggs
2 tablespoon Lemon juice
2 teaspoon Dijon mustard
3 drop Hot pepper sauce
1 ½ cub Oil
Salt, optional
***FOCACCIA***
1 (1 lb.) loaf frozen bread
Dough
2 tablespoon Finely chopped onion
1 Clove garlic, minced
2 tablespoon Olive oil
1 teaspoon Italian seasoning

Preparation:

Cook the bacon until crisp. Drain on paper towels. Combine the mayonnaise with cilantro and parsley. Cut each focaccia in half, forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon, avocado, and alfalfa sprouts onto each. Spread the bottoms of the focaccia with more mayonnaise and cover the sandwich fillings. Cut into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia (round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper sauce in a blender or food processor. Blend 5 to 10 seconds. With the blender still running, add the oil in a very slow stream through the opening in blender cover. Blend until smooth, scraping sides occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight in the refrigerator. Cut dough in half and roll out each half to make an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds and roll out again. Place the dough in 2 greased 8-inch square baking pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute the onion and garlic in olive oil until lightly browned. Add the seasoning and brush the mixture over the dough squares. Let rise 10 minutes. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let cool.

French Dip Sandwiches

Servings: 6 servings

Ingredients:

Thinly sliced pot roast meatfor 6 sandwiches
1 package Au jus mix
1 French bread loaf
Butter (optional)

Preparation:

1. If frozen, place slices of meat on a cookie tray in a 325F for just long enough to thaw and heat through. It is not necessary to preheat oven.

2. While meat is heating, prepare au jus mix acording to manufacturer's directions. Keep hot until ready to serve.

3. Cut bread lengthwise in half and then in sandwich size, about 4 inches long.

4. Butter bread (optional) and make sandwiches. Servie au jus mix in individual bowls for dunking sandwiches. Allow ½ cup, or more, for each sandwich

From: The More Beef for your Money Cookbook

French Dip Sandwiches

Servings: 6 servings

Ingredients:

Thinly sliced pot roast meatfor 6 sandwiches
1 package Au jus mix
1 French bread loaf
Butter (optional)

Preparation:

1. If frozen, place slices of meat on a cookie tray in a 325F for just long enough to thaw and heat through. It is not necessary to preheat oven.

2. While meat is heating, prepare au jus mix acording to manufacturer's directions. Keep hot until ready to serve.

3. Cut bread lengthwise in half and then in sandwich size, about 4 inches long.

4. Butter bread (optional) and make sandwiches. Servie au jus mix in individual bowls for dunking sandwiches. Allow ½ cup, or more, for each sandwich

From: The More Beef for your Money Cookbook

Grilled Cheese Sandwich Pie

Servings: 4 servings

Ingredients:

1 Egg
¾ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Oregano
1 cub Milk
2 ½ cub Meunster cheese, shredded
2 cub Ham, crumbled bacon, diced
Mushroom
Peppers

Preparation:

In a small mixing bowl, combine egg, flour, salt, pepper, and half of milk. Using a rotary beater, beat until smooth. Add remaining milk and beat until well blended. Stir in ½ of the cheese and the ham or bacon and pour into a well greased 8-inch pie pan or 2 quart baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese over top and bake just unitl cheese is melted (2 minutes)

Grilled Cheese Sandwich Pie

Servings: 4 servings

Ingredients:

1 Egg
¾ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Oregano
1 cub Milk
2 ½ cub Meunster cheese, shredded
2 cub Ham, crumbled bacon, diced
Mushroom
Peppers

Preparation:

In a small mixing bowl, combine egg, flour, salt, pepper, and half of milk. Using a rotary beater, beat until smooth. Add remaining milk and beat until well blended. Stir in ½ of the cheese and the ham or bacon and pour into a well greased 8-inch pie pan or 2 quart baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese over top and bake just unitl cheese is melted (2 minutes)

Grilled Honey-Mustard Chicken Sandwiches

Servings: 4 Servings

Ingredients:

¼ cub Dijon mustard
2 tablespoon Honey
1 teaspoon Dried oregano leaves
¼ teaspoon Garlic powder
¼ teaspoon Ground red pepper (cayenne)
1 teaspoon Water
4 each Boneless, skinless chickenbreast halves (appx 1 lb)
4 each Whole-grain sandwich buns,
8 each Thin slices tomato
Leaf lettuce

Preparation:

=============================== DIRECTIONS
=============================== 1. Mix mustard, honey, oregano, garlic powder, red pepper and water, brush
on chicken.

2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.

3. Discard any remaining mustard mixture.

4. Serve chicken on buns with tomato and lettuce.

Nutritional Information (1 serving): Fat 5g, Saturated Fat 1g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 29g, Dietary Fiber 2g, Protein 31g, Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 16%

Source: Betty Crockers New Chicken Recipes

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Grilled Honey-Mustard Chicken Sandwiches

Servings: 4 Servings

Ingredients:

¼ cub Dijon mustard
2 tablespoon Honey
1 teaspoon Dried oregano leaves
¼ teaspoon Garlic powder
¼ teaspoon Ground red pepper (cayenne)
1 teaspoon Water
4 each Boneless, skinless chickenbreast halves (appx 1 lb)
4 each Whole-grain sandwich buns,
8 each Thin slices tomato
Leaf lettuce

Preparation:

=============================== DIRECTIONS
=============================== 1. Mix mustard, honey, oregano, garlic powder, red pepper and water, brush
on chicken.

2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.

3. Discard any remaining mustard mixture.

4. Serve chicken on buns with tomato and lettuce.

Nutritional Information (1 serving): Fat 5g, Saturated Fat 1g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 29g, Dietary Fiber 2g, Protein 31g, Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 16%

Source: Betty Crockers New Chicken Recipes

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Grilled Salmon & Cheddar Sandwiches

Servings: 4 Servings

Ingredients:

1 pound Salmon; 1 Cn
1 tablespoon Onion; Grated
10 ounce Cheddar; Md, *
1 tablespoon Lemon Juice
¼ cub Mayonnaise

Preparation:

* Slice the Cheddar Cheese into 4 slices of 2 ½ ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.

Grilled Salmon & Cheddar Sandwiches

Servings: 4 Servings

Ingredients:

1 pound Salmon; 1 Cn
1 tablespoon Onion; Grated
10 ounce Cheddar; Md, *
1 tablespoon Lemon Juice
¼ cub Mayonnaise

Preparation:

* Slice the Cheddar Cheese into 4 slices of 2 ½ ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.

Grilled Tofu Sandwiches

Servings: 2 servings

Ingredients:

2 1-in slabs marinated tofu
4 slice White or whole wheat bread
Mayonnaise
Horseradish to taste
1 large Tomato, sliced
Salt and pepper
Lettuce
Thinly sliced red onions (optional)

Preparation:

Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days.

PREPARE A FIRE if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces ½-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if you wish. Cover with the lettuce and the top piece of bread.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Grilled Tofu Sandwiches

Servings: 2 servings

Ingredients:

2 1-in slabs marinated tofu
4 slice White or whole wheat bread
Mayonnaise
Horseradish to taste
1 large Tomato, sliced
Salt and pepper
Lettuce
Thinly sliced red onions (optional)

Preparation:

Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days.

PREPARE A FIRE if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces ½-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if you wish. Cover with the lettuce and the top piece of bread.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Monte Cristo Sandwich

Servings: 4 servings

Ingredients:

6 slice White bread (thin slices with crusts removed)
4 tablespoon Mayonnaise
4 slice Cooked turkey breast (thin)
2 slice American Cheese (thin)
4 slice Baked Ham (thin)
3 Eggs
2 tablespoon Milk
2 tablespoon Vegetable Oil
4 tablespoon Sour cream for serving
4 tablespoon Strawberry Jam for serving

Preparation:

EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

1. Place 2 bread slices on work surface and lightly spread each with mayonnaise. Top each with 2 slices of turkey, trimming overhang if necssary. Spread 2 more bread slices lightly with mayonnaise on both sides and place over turkey. Top each with 1 slice of cheese and 2 slices of ham, trimming overhang if necessary. Spread 1 sied of each of the remaining bread slice with mayonnaise and place, mayonnaise side down, over ham. PRess lightly on sandwiches to compact and cut each diagonnaly into 4 triangles.

2. Put eggs and milk in small shallow bowl, mix well. Heat oil in skillet or on griddle over medium heat until a drop of water sizzles on contact. Dip each triangle int egg mixture, turning to coat all surfaces.
Fry, turing to cook all sides evenly, until golden brown (about 10 min.) Lightly coat skillet or griddle with more oil if necessary to prevent sticking. Remove sandwiches and drain on paper towels.

SERVING-- serrve hot, accompanied with little indvidual dishes of sour cream and jam to spread on sandwiches.
From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993.

Posted by Bud Cloyd

Monte Cristo Sandwich

Servings: 4 servings

Ingredients:

6 slice White bread (thin slices with crusts removed)
4 tablespoon Mayonnaise
4 slice Cooked turkey breast (thin)
2 slice American Cheese (thin)
4 slice Baked Ham (thin)
3 Eggs
2 tablespoon Milk
2 tablespoon Vegetable Oil
4 tablespoon Sour cream for serving
4 tablespoon Strawberry Jam for serving

Preparation:

EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

1. Place 2 bread slices on work surface and lightly spread each with mayonnaise. Top each with 2 slices of turkey, trimming overhang if necssary. Spread 2 more bread slices lightly with mayonnaise on both sides and place over turkey. Top each with 1 slice of cheese and 2 slices of ham, trimming overhang if necessary. Spread 1 sied of each of the remaining bread slice with mayonnaise and place, mayonnaise side down, over ham. PRess lightly on sandwiches to compact and cut each diagonnaly into 4 triangles.

2. Put eggs and milk in small shallow bowl, mix well. Heat oil in skillet or on griddle over medium heat until a drop of water sizzles on contact. Dip each triangle int egg mixture, turning to coat all surfaces.
Fry, turing to cook all sides evenly, until golden brown (about 10 min.) Lightly coat skillet or griddle with more oil if necessary to prevent sticking. Remove sandwiches and drain on paper towels.

SERVING-- serrve hot, accompanied with little indvidual dishes of sour cream and jam to spread on sandwiches.
From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993.

Posted by Bud Cloyd

New Yorker Pita Sandwich

Servings: 4 servings

Ingredients:

¾ pound Boneless skinless chickenbreasts, cut into ¼"strips
½ cub Chopped onion
½ cub Green bell pepper strips
1 tablespoon Vegetable oil
1 can HEINZ Vegetarian Beans inTomato Sauce
2 tablespoon HEINZ Horseradish Sauce
¼ teaspoon Salt
dash Black pepper
4 Pocket pita breads (5" dia)
8 slice Tomato
Leaf lettuce

Preparation:

In skillet, saute chicken, onion and green pepper in oil until vegetables are tender-crisp and chicken is tender. Stir in beans, horseradish sauce, salt and pepper. Simmer 5 minutes to blend flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into each half. Fill each with about 1/3 cup bean mixture.

Makes 4 servings (about 3 cups mixture)

New Yorker Pita Sandwich

Servings: 4 servings

Ingredients:

¾ pound Boneless skinless chickenbreasts, cut into ¼"strips
½ cub Chopped onion
½ cub Green bell pepper strips
1 tablespoon Vegetable oil
1 can HEINZ Vegetarian Beans inTomato Sauce
2 tablespoon HEINZ Horseradish Sauce
¼ teaspoon Salt
dash Black pepper
4 Pocket pita breads (5" dia)
8 slice Tomato
Leaf lettuce

Preparation:

In skillet, saute chicken, onion and green pepper in oil until vegetables are tender-crisp and chicken is tender. Stir in beans, horseradish sauce, salt and pepper. Simmer 5 minutes to blend flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into each half. Fill each with about 1/3 cup bean mixture.

Makes 4 servings (about 3 cups mixture)

Pea-Cheddar Sandwich Spread

Servings: 2 Cups

Ingredients:

½ cub Dry Split Peas
2 cub Water
2 cub Cheddar Cheese ,grated
½ Onion, chopped finely
Salt to taste
Pepper to taste

Preparation:

Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. From Womens Day Magazine typed by Brigitte Sealing

Pea-Cheddar Sandwich Spread

Servings: 2 Cups

Ingredients:

½ cub Dry Split Peas
2 cub Water
2 cub Cheddar Cheese ,grated
½ Onion, chopped finely
Salt to taste
Pepper to taste

Preparation:

Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. From Womens Day Magazine typed by Brigitte Sealing

Peanut Butter and Chocolate Cookie Sandwich Cookies

Servings: 24 Servings

Ingredients:

½ cub Reese's peanut butter chips
3 tablespoon Plus
½ cub Butter or margarinesoftened and divided
1 ¼ cub Sugar; divided
¼ cub Light corn syrup
1 Egg
1 teaspoon Vanilla extract
2 cub Plus
2 tablespoon All-purpose flour; divided
2 teaspoon Baking soda
¼ teaspoon Salt
½ cub Hershey's cocoa
5 tablespoon Butter or margarine; melted
Additional sugar
24 large Marshamllows

Preparation:

Recipe by: unknown Heat oven to 350'F. In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter.
Remove from heat; cool slightly. In large mixer bowl, beat remaining ½ cup softened butter and 1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well. Remove 1 ¼ cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Blend cocoa, remaining ¼ cup sugar and melted butter into remaining batter. Refrigerate both batters 5-10 minutes or until firm enough to handle.

Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. Repeat with remaining marshmallows and cookies. Serve immediately.

Makes about 2 dozen sandwich cookies.

From genie d/l fido9344.txt, mm format

Peanut Butter and Chocolate Cookie Sandwich Cookies

Servings: 24 Servings

Ingredients:

½ cub Reese's peanut butter chips
3 tablespoon Plus
½ cub Butter or margarinesoftened and divided
1 ¼ cub Sugar; divided
¼ cub Light corn syrup
1 Egg
1 teaspoon Vanilla extract
2 cub Plus
2 tablespoon All-purpose flour; divided
2 teaspoon Baking soda
¼ teaspoon Salt
½ cub Hershey's cocoa
5 tablespoon Butter or margarine; melted
Additional sugar
24 large Marshamllows

Preparation:

Recipe by: unknown Heat oven to 350'F. In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter.
Remove from heat; cool slightly. In large mixer bowl, beat remaining ½ cup softened butter and 1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well. Remove 1 ¼ cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Blend cocoa, remaining ¼ cup sugar and melted butter into remaining batter. Refrigerate both batters 5-10 minutes or until firm enough to handle.

Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. Repeat with remaining marshmallows and cookies. Serve immediately.

Makes about 2 dozen sandwich cookies.

From genie d/l fido9344.txt, mm format

Pot Roast Barbecued Sandwiches

Servings: 2 servings

Ingredients:

1 cub Pot roast meat, cut intoshreds
1/3 cub Barbecue sauce
4 slice Bread (or 2 buns)
Butter (optional)
1 In a small pan, combine meat and berbecues sauce.

Preparation:

2. Heat mixture to a simmer and cook over very low heat for 5 minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of bread, or bottom half of buns. Add tops, and cut in half.
Happy Charring

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: Computer Specialties BBS Date: 08-06-93 (23:11) Number: 60592 From: FRAN MCGEE Refer#: NONE To: ALL Recvd: NO Subj: CR-chicken in a pot Conf: (149) COOKING

Pot Roast Barbecued Sandwiches

Servings: 2 servings

Ingredients:

1 cub Pot roast meat, cut intoshreds
1/3 cub Barbecue sauce
4 slice Bread (or 2 buns)
Butter (optional)
1 In a small pan, combine meat and berbecues sauce.

Preparation:

2. Heat mixture to a simmer and cook over very low heat for 5 minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of bread, or bottom half of buns. Add tops, and cut in half.
Happy Charring

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: Computer Specialties BBS Date: 08-06-93 (23:11) Number: 60592 From: FRAN MCGEE Refer#: NONE To: ALL Recvd: NO Subj: CR-chicken in a pot Conf: (149) COOKING

Sloppy Jane Sandwiches

Servings: 6 Servings

Ingredients:

Jean Allen (GRDG72B)
1 package Frankfurters; about 10 sl
1 can Baked beans; 28 oz
1 teaspoon Prepared mustard
1 teaspoon Instant minced onion
1/3 cub Chili sauce
6 Frankfurter buns; toasted

Preparation:

In crockpot, combine frankfurters with beans, mustard and chili sauce.
Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns.

Sloppy Jane Sandwiches

Servings: 6 Servings

Ingredients:

Jean Allen (GRDG72B)
1 package Frankfurters; about 10 sl
1 can Baked beans; 28 oz
1 teaspoon Prepared mustard
1 teaspoon Instant minced onion
1/3 cub Chili sauce
6 Frankfurter buns; toasted

Preparation:

In crockpot, combine frankfurters with beans, mustard and chili sauce.
Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns.

South of the Border Sandwich

Servings: 1 servings

Ingredients:

1 Pita bread
1 Seasoned Beef filling (QueBueno Enchilada Sauce labelrecipe; heated (#10 scoop)
1 ounce Lettuce; shredded
1 ounce Tomato; chopped
1 ounce Chef-Mate Monterey Jack andCheddar Cheese Sauce;heated
1 tablespoon Green onions; chopped

Preparation:

1. Separate bread around edges to form pocket and place #10 scoop beef filling inside. Spread to form even layer. 2. Place shredded lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over filling. 4. Garnish with chopped green onions and serve.

Makes 1 sandwich

Source: Carnation Company

South of the Border Sandwich

Servings: 1 servings

Ingredients:

1 Pita bread
1 Seasoned Beef filling (QueBueno Enchilada Sauce labelrecipe; heated (#10 scoop)
1 ounce Lettuce; shredded
1 ounce Tomato; chopped
1 ounce Chef-Mate Monterey Jack andCheddar Cheese Sauce;heated
1 tablespoon Green onions; chopped

Preparation:

1. Separate bread around edges to form pocket and place #10 scoop beef filling inside. Spread to form even layer. 2. Place shredded lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over filling. 4. Garnish with chopped green onions and serve.

Makes 1 sandwich

Source: Carnation Company

Tomato-Mozzarella Sandwiches

Servings: 6 servings

Ingredients:

2 pound Pizza dough; thawed
2 tablespoon Extra-virgin olive oil
2 large Cloves garlic; minced
½ teaspoon Rosemary; crushed
¼ teaspoon Crushed red-pepper flakes
¼ teaspoon Freshly ground pepper
¼ cub Prepared pesto sauce
½ pound Mozzarella cheese; sliced
2 Tomatoes; thinly sliced

NUTRITIONAL INFORMATION/SERV:
542 Calories
18 G protein
65 G carbohydrate
25 G fat
30 Mg cholesterol
68 Mg sodium

Preparation:

1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.

From: McCalls Setember 1993

Tomato-Mozzarella Sandwiches

Servings: 6 servings

Ingredients:

2 pound Pizza dough; thawed
2 tablespoon Extra-virgin olive oil
2 large Cloves garlic; minced
½ teaspoon Rosemary; crushed
¼ teaspoon Crushed red-pepper flakes
¼ teaspoon Freshly ground pepper
¼ cub Prepared pesto sauce
½ pound Mozzarella cheese; sliced
2 Tomatoes; thinly sliced

NUTRITIONAL INFORMATION/SERV:
542 Calories
18 G protein
65 G carbohydrate
25 G fat
30 Mg cholesterol
68 Mg sodium

Preparation:

1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.

From: McCalls Setember 1993

Tuna Nicoise Sandwich

Servings: 4 Servings

Ingredients:

2 can Italian tuna packed in oliveoil (6 ½ ounce size each)

VINAIGRETTE DRESSING:
Olive oil
2 teaspoon Fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Red-wine vinegar
1 Clove garlic
1 teaspoon Dijon mustard

OTHER INGREDIENTS:
1 Red pepper; roasted, peeled,cored, seeded, and juliennd
1 Yellow pepper; treated sameas red
1 Pickled jalapeno; seededminced
¼ cub Diced red onion
2 tablespoon Chopped pitted olivesCalamata
2 tablespoon Capers
12 ounce Loaf italian bread; halved
1 bunch Watercress; trimmed

NUTRITIONAL INFORMATION/SERV:
558 Calories
34 G protein
50 G carbohydrate
25 G fat
16 Mg cholesterol
1044 Mg sodium

Preparation:

1. Make dressing: Drain oil from tuna into glass measure; add oil to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number:
58539 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Tuna Nicoise Sandwich

Servings: 4 Servings

Ingredients:

2 can Italian tuna packed in oliveoil (6 ½ ounce size each)

VINAIGRETTE DRESSING:
Olive oil
2 teaspoon Fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Red-wine vinegar
1 Clove garlic
1 teaspoon Dijon mustard

OTHER INGREDIENTS:
1 Red pepper; roasted, peeled,cored, seeded, and juliennd
1 Yellow pepper; treated sameas red
1 Pickled jalapeno; seededminced
¼ cub Diced red onion
2 tablespoon Chopped pitted olivesCalamata
2 tablespoon Capers
12 ounce Loaf italian bread; halved
1 bunch Watercress; trimmed

NUTRITIONAL INFORMATION/SERV:
558 Calories
34 G protein
50 G carbohydrate
25 G fat
16 Mg cholesterol
1044 Mg sodium

Preparation:

1. Make dressing: Drain oil from tuna into glass measure; add oil to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number:
58539 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING