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« on: August 23, 2009, 11:37:09 pm »

Ham and Cheese Sandwiches

8 oz shredded Mozzarella cheese
Thinly sliced Ham
2 Packages King Hawaiian rolls (24)
1/2 tsp. Dry Mustard
1 tsp. Worcestershire sauce
1 stick Butter
1/2 tsp. poppy seed
2 tsp. onion flakes.

Slice rolls. Place ham and mozzarella on rolls, replacing the tops of the rolls. Put into baking dish. Melt butter. Stir in Worcestershire sauce and mustard. Drizzle over top of the sandwiches. Sprinkle the poppy seed and onion flakes over the sandwiches. Cover and refrigerate for at least eight hours. Bake at 300 for 20 minutes or until cheese is melted.
 
 
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« Reply #1 on: August 24, 2009, 01:59:13 pm »

Ruben Be Quicks

1 can buttermilk or Country Style Biscuits
1 can corned beef or corned beef hash.
5 stuffed green olives sliced
1 can or 1 cup sauerkraut, drained
Few drops hot pepper sauce
5 slices American cheese

Heat oven to 400.  Separate biscuit dough into 10 biscuits.  Roll out or press 5 biscuits into 5 inch circles on a greased cookie sheet.  spoon 3-4 Tbls meat on each .  Top with olives slices.  Spoon 2-3 Tbls sauerkraut on each.  Press filling together to form a mound.  Add a few drops hot peppr sauce.  Top each with a slice of cheese.  Roll out or press remaining 5 biscuits to 5 inch circles.  Place over filling.  Seal edges with a fork.  Cut two 3/4 inches slits crosswise on toop to form an "X".  Bake at 400 for 12-15 minutes or until golden brown and chees bubbles through top.
 
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« Reply #2 on: August 24, 2009, 11:49:59 pm »

Sloppy Joes

In a large skillet, brown 1 1/2 lbs of ground chuck.  Salt and pepper to taste.  Drain off excess fat.

Add:

1 medium onion chopped
1 medium green pepper, chopped
1/2 cup catsup
1 Tbsp mustard

Stir until mixed well.  Cover and simmer for about 20 minutes.  Serve on buns with chips , pickles and Cole slaw.
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« Reply #3 on: August 25, 2009, 04:16:38 pm »

Hot Ham and Cheese Hogies

3/4 cups butter softened
1 envelope Italian salad dressing mix
6 Hogie buns split
12-16 oz sliced ham
12 slices cheese, swiss, cheddar and/or brick

Combine butter and salad dressing mix.  Spread 1 Tbls inside each bun.  On bottom bun, layer one slice ham two slices cheese and another slice of ham.  Spread 1 Tbls butter mixture over top of each Hogie.   Place on baking sheet.  Broil  6 inches from heat for 2-3 minutes or until tops are slightly brown.
 
 
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« Reply #4 on: August 25, 2009, 11:58:11 pm »

Peanut Butter and Banana Sandwich

2 large bananas
6 slices white bread
1 stick butter
1 cup peanut butter

Peel and mash bananas.  Mix peanut butter with bananas thoroughly.  Toast bread lightly and spread mix on bread.  Melt butter in skillet and brown sandwiches on each side slowly until golden brown.
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« Reply #5 on: August 26, 2009, 01:52:49 pm »

Italian Sausage and Pepper Sandwich

8 Italian sausages
1 each orange, red and green peppers
1 10-oz jar roasted sweet red peppers, drained
1 medium sweet onion
1/3 cup red wine
4 TBLS tomato paste
3 TBLS ketchup
1 TBLS olive oil
2-3 pinches dried oregano or Italian herbs
4 long loaves Italian bread, cut to sausage length.

Wash peppers then cut in half and remove seeds.  Slice the peppers and onion into thin strips.

Brown sausage on all sides in large, covered skillet with olive oil over moderate heat for 15-20 minutes.  Remove sausage and set aside.  Drain fat from skillet, but leave behind sausage bits.

In same skillet, saute' peppers and onions over moderate heat until softened-about 3-5 minutes.  Add wine, tomato paste, ketchup and roasted red peppers.  Stir well.  Allow liquid to reduce and thicken to the consistency of thick ketchup-at least 7-10 minutes.  (Alcohol will be cooked off.)  Stir occasionally.

Once mixture thickens, add oregano or Italian herbs.  Reduce heat to low and return sausage to skillet.  Give a good stir to combine sausage with other ingredients.  Simmer covered for 15-20 minutes so flavors mingle.

Serve on Italian bread.  For best results, slice bread lengthwise keeping one side attached to hold the sausage and peppers inside.
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« Reply #6 on: August 26, 2009, 10:52:32 pm »

Pepperoni Pizza Panini

8 slices Italian bread
1/2 cup marinara sauce
8 (1-ounce) slices mozzarella cheese
24 slices pepperoni
2 tablespoons olive oil

Place the Italian bread slices on a flat surface. Spread about 1 tablespoon marinara sauce on each slice. Place 2 slices of mozzarella cheese on each of 4 bread slices. Evenly layer the pepperoni slices over the mozzarella cheese.

Make sandwiches by placing the remaining bread slices over the pepperoni. Brush both sides of the sandwiches with olive oil.

Grill sandwiches in a panini press or in a skillet over medium-low heat for 2 to 3 minutes per side, or until the cheese is melted. Serve immediately.
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« Reply #7 on: August 27, 2009, 07:37:28 pm »

Hamsalad for Sandwiches (the way mom used to make it.)

Grind 1-2# precooked ham and 8 boiled eggs together.

Add and mix well

1 small jar chopped pimentos
12 oz jar of pickle relish
2 TBlS dehydrated onions
1 cup mayonnaise (can use more depending how moist you want it)

It's best to mix this with gloved hands to insure that all the ingredients blend.  Put in covered bowl and refrigerate at least 1-2 hours before using.

Guaranteed to be so good it will make your tongue slap your brains out....................   This can also be served with crackers.
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« Reply #8 on: August 28, 2009, 10:43:55 pm »

Crockpot French Dip Sandwich
 
 3-4 lb rump roast
1 pkg. au jus mix (dry)
1 pkg. italian dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green pepper,sliced thin
Onion, sliced thin 
Hoagie buns, sourdough buns or your choice
Swiss Cheese

Place roast in crock-pot. Mix next 4 ingredients and pour over meat. Cook on LOW for 8-10 hours. Remove; add peppers and onions; turn on HIGH until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with veggies and cover with cheese. Wrap in foil. Heat in 350°F oven for 10 minutes. Serve on plate with cup of juice for dipping.   
 
 
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« Reply #9 on: August 29, 2009, 02:06:55 pm »

Superduper Grilled Cheese

2 slices bread(your favorite kind, it's good with sourdough or wheat)
1 slice swiss cheese
1 slice American cheese
4 slices tomatoes
onions, sliced, to taste
banana peppers, drained, to taste
2 tablespoons butter

Spread one side of each slice of bread with 1/2 tablespoon of butter.   Layer bottom slice of bread with swiss cheese, tomatoes, sliced onion, and banana peppers. Top with American cheese and top slice of bread.   Melt remaining 1 tablespoon of butter in a frying pan over low-medium heat.   Add sandwich, cooking on medium until bottom bread is crispy and you can see the butter on the top slice of bread begin to melt.  Flip with a spatula and grill until cheese melts.   mmmmm good. 
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« Reply #10 on: August 30, 2009, 06:21:12 pm »

Sub Sandwich

1 loaf unsliced French bread
1 package (3 oz) cream cheese softened
8 slices fully cooked ham
6 slices provolone cheese
1 jar sliced mushrooms, drained
1 1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
2 banana peppers, thinly sliced

Cut the loaf of bread in half horizontally.  Spread bottom half with cream cheese; layer with ham, provolone and mushrooms.  Replace top.  Cut loaf in half.  Wrap in paper towels.  Microwave on high for 45-60 seconds.  Remove top; add lettuce, tomatoes, onion and peppers.  Replace top.  Cut into serving size pieces.
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« Reply #11 on: August 31, 2009, 07:06:11 pm »

BLT Roll-Ups

6 cups shredded iceberg lettuce
1 medium tomato, chopped
1 cup mayonnaise
1 (3-ounce) container real bacon bits (see Options)
1/8 teaspoon black pepper
4 (10-inch) flour tortillas

In a large bowl, combine lettuce, tomato, mayonnaise, bacon bits, and pepper; mix well. Spoon mixture evenly onto center of each tortilla. Fold bottom of each tortilla over lettuce mixture then fold both sides over, envelope fashion. Fold top of each tortilla closed and turn seam-side down. Serve immediately
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« Reply #12 on: September 01, 2009, 02:24:36 pm »

Grilled PB&M

1/2 cup marshmallow crème
8 slices bread
1/4 cup peanut butter
2 tablespoons butter, softened, divided (see Note)

Spread the marshmallow crème evenly over 4 slices of bread. Spread the peanut butter over the remaining 4 slices of bread and place peanut butter-side down over the other slices to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches. In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute. Turn the sandwiches over and grill for 1 more minute, or until golden. Serve immediately
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« Reply #13 on: September 02, 2009, 01:35:04 pm »

Deviled Corned Beef Buns

1 cup crumbled canned corned beef
1/2 cup shredded, processed American cheese
1/3 cup chopped stuffed olives
1/3 cup ketchup
2 tablespoons finely chopped green onions
1 tablespoon finely chopped green pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
4 submarine rolls or hoagie rolls, split
 
In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325 for 20 minutes or until heated through.
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« Reply #14 on: September 03, 2009, 01:24:29 pm »

Stuffed French Loaf

1 1/2 lb. ground chuck
1/4 tsp salt
1/4 tsp pepper
3/4 tsp oregano
1/4 tsp dry mustard
3/4 cup onion, diced
1/2 cup bell pepper, diced
1/2 cup mushrooms
2 TBls parsley
1 egg, beaten
1 1/2 cup Velveeta cheese, cubed
1 1/2 cup bread crumbs from 1 large loaf fresh French Bread you have hollowed out.

Brown ground chuck.  Season with salt, pepper, oregano and dry mustard.  Set aside.  Brown onions, bell peppers and mushrooms.  Add this to chuck mixture and add the remaining ingredients.  Mix all together and stuff inside the hollowed out loaf of French bread.  Wrap in foil and bake in 350 oven for 30 minutes.
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