Turkey Hoagies
1/4 cup butter, softened
1 Tbs Dijon mustard
4 French Style Rolls, split
Lettuce
4 (1oz) slices turkey pastrami
4 (1oz) slices swiss cheese, cut in half diagonally
4 (1oz) slices cooked turkey
2 Italian plum tomatoes, thinly sliced
In small bowl, combine butter and mustardk blend well. Spread on both cut sides of each roll.
Arrange lettuce on bottom half of each roll. Top each with pastramik cheese, turkey and tomato slices. Cover with top halves of rolls.
Makes 4 sandwiches.
Note: If tomato is juicy and your child's lunch is hours away, leave off the tomato.
Fruit Snack Mix
Pack some into a snack-size resealable bag and pop it in the lunch box as a topping.
1 cup peanut butter
1/2 cup honey
1/2 cup water
2 Tbs margarine or butter
3 cups rolled oats
1 (15.6oz) pkg Pillsbury Cranberry Quick Bread and Muffin Mix
1 (yoz) pkg dried fruit bits
1/2 cup shelled sunflower seeds
Heat oven to 250 Deg. In medium saucepan, combine peanut butter, honey, water and margarine; mix well. Cook over medium heat until mixture comes to a boil, stirring frequently. Remover from heat.
In large bowl, combine oats and quick bread mix; mix well. Pour peanut butter mixture over oat mixture; mix well. Crumble and spread mixture in bottom of ungreased 15 x 10 x 1 inch baking pan. Mixture will be quite moist and crumbly.
Bake at 250 Deg for 1.5 to 1.75 hours or until deep golden brown and almost dry and crisp, stirring and breaking up pieces every 30 minutes.
Remove pan from oven. Stir mixture. Cool in pan 20 minutes or until completely cooled. (Mixture becomes crisp as it cools.) Store in tightly covered container. Makes 10 cups.
1/4 cup butter, softened
1 Tbs Dijon mustard
4 French Style Rolls, split
Lettuce
4 (1oz) slices turkey pastrami
4 (1oz) slices swiss cheese, cut in half diagonally
4 (1oz) slices cooked turkey
2 Italian plum tomatoes, thinly sliced
In small bowl, combine butter and mustardk blend well. Spread on both cut sides of each roll.
Arrange lettuce on bottom half of each roll. Top each with pastramik cheese, turkey and tomato slices. Cover with top halves of rolls.
Makes 4 sandwiches.
Note: If tomato is juicy and your child's lunch is hours away, leave off the tomato.
Fruit Snack Mix
Pack some into a snack-size resealable bag and pop it in the lunch box as a topping.
1 cup peanut butter
1/2 cup honey
1/2 cup water
2 Tbs margarine or butter
3 cups rolled oats
1 (15.6oz) pkg Pillsbury Cranberry Quick Bread and Muffin Mix
1 (yoz) pkg dried fruit bits
1/2 cup shelled sunflower seeds
Heat oven to 250 Deg. In medium saucepan, combine peanut butter, honey, water and margarine; mix well. Cook over medium heat until mixture comes to a boil, stirring frequently. Remover from heat.
In large bowl, combine oats and quick bread mix; mix well. Pour peanut butter mixture over oat mixture; mix well. Crumble and spread mixture in bottom of ungreased 15 x 10 x 1 inch baking pan. Mixture will be quite moist and crumbly.
Bake at 250 Deg for 1.5 to 1.75 hours or until deep golden brown and almost dry and crisp, stirring and breaking up pieces every 30 minutes.
Remove pan from oven. Stir mixture. Cool in pan 20 minutes or until completely cooled. (Mixture becomes crisp as it cools.) Store in tightly covered container. Makes 10 cups.
Summertime Hot Dogs with Dr Pepper Barbecue Sauce
Makes: 8 hot dogs and 4 cups sauce
Prep: 15 min.
Cook: 45 min.
Grill: 5 min.
Cool: 10 min.
Cook: 45 min.
Grill: 5 min.
Cool: 10 min.
Ingredients
- 4 Tbsp. (1/2 stick) unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 12-oz. can Dr Pepper
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 3 Tbsp. tomato paste
- 2 tsp. ancho chili powder
- 1 tsp. finely ground white pepper
- 1 tsp. kosher salt
- 8 hot dogs (1-lb. pkg.)
- 8 hot dog buns, split and toasted
- Toppers: pickles, sliced jalapeño peppers, chopped onion (optional)
Directions
1. For sauce, in medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients except hot dogs, buns, and toppers. Reduce heat. Simmer, covered, 15 minutes. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat. Cool sauce 10 minutes.
2. Puree sauce in pan with immersion blender, or transfer to a blender jar, cover, and blend until smooth.
3. Meanwhile, on charcoal grill cook hot dogs on rack directly over medium coals for 5 to 7 minutes or until heated through.(For gas grill, heat grill. Reduce heat to medium. Cook on grill rack over heat. Cover; grill as above.) Serve hot dogs on buns with toppers. Makes 8 hot dogs and 4 cups sauce.
Onion Salisbury Steak
1 lb lean ground beef
1/2 tsp salt
1/8 to 1/4 tsp pepper
2 medium onions, thinly sliced
4 slices bread, toasted
1/4 cup all purpose flour
1-1/2 cups water
1 Tbs beef bouillon granules
In a bowl, combine beef, salt and pepper; shape into four oval patties. In a skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm. Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve over meat with onions. Yield: 4 servings.
1 lb lean ground beef
1/2 tsp salt
1/8 to 1/4 tsp pepper
2 medium onions, thinly sliced
4 slices bread, toasted
1/4 cup all purpose flour
1-1/2 cups water
1 Tbs beef bouillon granules
In a bowl, combine beef, salt and pepper; shape into four oval patties. In a skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm. Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve over meat with onions. Yield: 4 servings.
Apple Tuna Sandwiches
1 can (6 ozs) tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 Tbs finely chopped onion
1 Tbs sweet pickle relish
1 tsp sugar
1/4 tsp salt
6 sliced reduced calorie bread, toasted
6 lettuce leaves
In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread. Yield: 3 servings.
1 can (6 ozs) tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 Tbs finely chopped onion
1 Tbs sweet pickle relish
1 tsp sugar
1/4 tsp salt
6 sliced reduced calorie bread, toasted
6 lettuce leaves
In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread. Yield: 3 servings.
Paul Bunyan Burgers
6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4 inch thick patties. Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium hot heat for 10-12 minutes or until meat juices run clear, turning once,. Serve on buns. Yield: 3 servings.
6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4 inch thick patties. Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium hot heat for 10-12 minutes or until meat juices run clear, turning once,. Serve on buns. Yield: 3 servings.
Creamy Chicken Salad (light)
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ozs) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 Tbs grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
Lettuce leaves, optional
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ozs) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 Tbs grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
Lettuce leaves, optional
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
Taco Casserole
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Chili Chops
4 pork loin chops, 1/2 inch thick
4 onion slices, 1/4 inch thick
4 green pepper slices, 1/4 inch thick
1 bottle (12 ozs) chili sauce
Place the pork chops in a greased 9 inch square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350 deg for 20-30 minutes or until the meat juices run clear. Yield: 4 servings.
4 pork loin chops, 1/2 inch thick
4 onion slices, 1/4 inch thick
4 green pepper slices, 1/4 inch thick
1 bottle (12 ozs) chili sauce
Place the pork chops in a greased 9 inch square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350 deg for 20-30 minutes or until the meat juices run clear. Yield: 4 servings.
Herbed Deviled Egg Bruschetta
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
Onion Cheese Soup
1 large onion, chopped
3 Tbs butter or margarine
3 Tbs all purpose flour
1/2 tsp salt
Pepper to taste
4 cups milk
2 cups (8 ozs) shredded Colby/Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional
In large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Colby/Monterey Jack cheese until melted. Serve with croutons and Parmesan cheese if desired.
Yield: 6 servings.
1 large onion, chopped
3 Tbs butter or margarine
3 Tbs all purpose flour
1/2 tsp salt
Pepper to taste
4 cups milk
2 cups (8 ozs) shredded Colby/Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional
In large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Colby/Monterey Jack cheese until melted. Serve with croutons and Parmesan cheese if desired.
Yield: 6 servings.
