Friday, December 28, 2007

Swiss Tuna Bunnies

3 ounces Swiss cheese, diced (about 1/2 cup)
1 can tuna, well drained
1/2 cup salad dressing
1 teaspoon lemon juice
2 tablespoons minced onion
1/2 teaspoon salt
4 hamburger buns
Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to 350 degrees F.

Sweet and Sour Pork Pockets

1/4 cup apricot preserves
1 tablespoon white vinegar
1 tablespoon cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
1 cup pork or chicken, diced
1 tablespoon green pepper, chopped
2 teaspoons pimiento, chopped
1 (5 ounce) can refrigerated buttermilk biscuits
Apricot preserves
Sliced almonds
Preheat oven to 375 degrees F.
In small saucepan, combine 1/4 cup preserves, vinegar, cornstarch, soy sauce and garlic powder.
Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in pork, green pepper and pimiento. Set aside.
Separate dough into five biscuits. Separate each biscuit into two layers. On ungreased cookie sheet, press five biscuit pieces into 4-inch circles. Spoon pork mixture evenly over biscuit pieces.
Press remaining five biscuit pieces into 4-inch circles. Place on top of pork mixture, stretching tightly to fit. Press edges with fork to seal. Bake 13 to 18 minutes or until golden brown. Brush tops with apricot preserves: sprinkle with sliced almonds.
Makes 5 sandwiches.

Supper on a Slice

2/3 cup milk
1 1/2 pounds ground chuck
1/2 cup cracker crumbs
1 egg
1/2 cup onion, chopped
1/2 teaspoon pepper
1/2 tablespoon salt
1 teaspoon Accent
2 cups shredded cheese (Cheddar and Monterey jack)
1 loaf French bread
Combine ingredients, except bread, and stir mixture well.
Cut a loaf of French bread lengthwise and spread mixture on cut sides of bread. Place on cookie sheet with foil crushed around the sides of the bread, but not covering the top. Bake at 325 degrees for 45 minutes.
When ready to serve, cut the bread in 2 to 3-inch pieces

Super Roast Beef Subs

1 (1 ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16 ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey
jack cheese blend
Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa.
Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly.
If desired, wrap in plastic wrap and chill.
Yield: 8 to 10 servings

Super Monte Cristo Sandwiches

Sliced sandwich bread
Deli sliced honey or boiled ham
Deli sliced turkey
Deli sliced Swiss cheese
Canned pineapple slices
2 to 3 cups corn flakes, semi-crushed
2 eggs
1 cup milk
Raspberry jam (or favorite flavor)
Vegetable oil
Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to remove excess moisture ).
Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze them to keep them from falling apart while working with them.
When you are ready to fry the sandwiches, beat the egg and milk into a light mixture.
Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. Repeat this process one more time. Put wooden picks into the sandwich halves to secure if necessary. If deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the corn flakes are golden brown. Remove and allow to drain.
If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden brown. Again drain on paper towels.
Serve with a side of raspberry jam for dipping.

Stuffed Sandwich

1 (7 ounce) jar pitted Kalamata olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 pound ripe beefsteak tomatoes, chopped
1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
1 cup grated Parmesan cheese
2 cloves pressed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1/4 cup wine vinegar
1/3 cup olive oil
10 hard rolls
3 tablespoons soft butter
3 fresh basil leaves
Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be saved to make bread crumbs later.
Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a
350 degree F oven for 20 to 25 minutes.

Stuffed Bacon-Wrapped Dawgs

4 slices bread, cut into 1/2-inch cubes
2 tablespoons chopped onion
1 tablespoon finely chopped parsley
1/4 teaspoon dry mustard
3 tablespoons water
Salt and pepper
6 frankfurters
6 slices bacon
Combine first 4 ingredients; add enough water to moisten, and mix well. Season to taste with salt and pepper.
Slit frankfurters lengthwise, cutting almost through; stuff with bread mixture. Wrap a bacon slice around each frankfurter, securing with a wooden pick. Place in a shallow pan and bake at 400 degrees F for 15 to 20 minutes.

Stuff on a Shingle

1 (2.25 ounce) jar Armour dried beef slices
3 tablespoons butter
3 tablespoons flour
3 cups milk
10 slices sandwich bread, toasted
Remove beef slices from jar and separate. Rinse under warm water. Place beef on paper toweling in a single layer to drain. Pat dry with more paper towels. Re-stack slices and chop into bite-size pieces.
In a large skillet, melt butter over medium heat. Reduce heat to low, add flour and stir. Add beef, stirring to coat. Slowly add milk, stirring after each addition until mixture is smooth.
Increase heat to medium-high and cook until mixture begins to boil and thickens. Serve over toasted bread slices.

Stroganoff Sandwiches

2 tablespoons butter or margarine
1/4 cup onion, chopped
1 teaspoon garlic, finely chopped
1 pound ground beef
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon nutmeg
1/2 cup cooked mushrooms, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup sour cream
10 sliced hamburger buns
In a large skillet, melt the butter over medium heat. Add the onion, garlic and ground beef. Stir until the meat is browned.
In a separate bowl, combine the flour, salt, paprika and nutmeg. Sprinkle the flour mixture over the meat and stir until blended.
Add the mushrooms and mushroom soup. Stir to blend and simmer 10 minutes.
Fold in the sour cream. Simmer the mixture 5 minutes longer.
Serve 1/3 cup stroganoff over each hamburger bun.
Makes 10 sandwiches.

Stick to a Monte Cristo

4 ounces cream cheese, room temperature
1/2 cup Christopher Ranch roasted garlic
2 tablespoons chopped Italian parsley
6 slices large, square white bread
1 pound thinly sliced rosemary ham (available in our deli)
5 ounces thinly sliced Swiss cheese
4 (8-inch) bamboo skewers
3 eggs
3 tablespoons milk
1/4 cup garlic-flavored olive oil
Honey-Balsamic and Apricot Syrup (recipe to follow)
Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. Top with 3 ounces ham and 1 ounce Swiss cheese. Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through
the sandwich to create 4 equal triangles.
Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides well and place on a separate plate. Heat olive oil on a griddle over medium heat. Place all of the skewers onto the griddle and brown for approximately 2 minutes on each side. Serve with Honey Balsamic and Apricot Syrup.
Serves 4.

Honey-Balsamic and Apricot Syrup
2 tablespoons olive oil
1/2 cup small diced yellow onions
2 tablespoons Christopher Ranch chopped garlic
1/2 cup apricot preserves
1/4 cup honey
2 tablespoons white balsamic vinegar
2 teaspoons finely chopped rosemary
Heat olive oil in a small saucepan over medium heat. Add onions and sauté until translucent. Add garlic and sauté for 1 to 2 minutes. Add remaining ingredients and let simmer for an additional 10 minutes. Remove from heat and place into a food processor or blender. Puree until smooth.
Serve with Monte Cristo sandwiches.

Steak and Veggie Sandwiches

1 pound beef round tip steak, cut 1/8 to 1/4 inch thick
2 teaspoons olive oil
1 medium zucchini, cut into 1/4-inch-thick slices
1 medium onion, thinly sliced
1 medium red bell pepper, cut into thin strips
1 teaspoon Italian seasoning, crushed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 crusty hoagie rolls, about 6 inches long, split
4 (3/4 ounce) slices mozzarella cheese
Cut beef into strips. Set aside.

Steak and Mushroom Sandwiches

Makes 6 servings.
1 pound flank or sirloin steak
2 tablespoons vegetable oil
1 medium onion, sliced
2 medium portobello mushrooms, trimmed and sliced thin
1 teaspoon salt
1 teaspoon dried oregano
6 long sandwich buns (about 6 inches)
4 to 8 ounces mozzarella or other cheese, sliced
Pickled jalapeño slices or spicy pickled okra (optional)
Put the steak in the freezer for 30 minutes to make it easier to slice.
Heat vegetable oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes.
Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it’s the long, striated indentations.) If you end up shaving some of the meat rather than actually slicing it, that’s fine. When the onions are brown, increase heat to high and add mushrooms, salt and oregano. Cook, stirring, 6 minutes, until mushrooms are limp and dark.
Add beef and stir quickly and constantly until it’s no longer pink.
Divide mixture among buns and top with sliced cheese.
Serve with pickled jalapeño peppers or okra, if desired. Serve with a salad of chopped tomatoes and cucumber.

Spinach Calzones

1 loaf frozen whole wheat bread dough
1 (10 ounce) package frozen spinach
2 eggs
1 cup ricotta cheese, about 1/2 pound
12 to 16 ounces mozzarella cheese, cubed
1/2 teaspoon ground nutmeg
Spray a bread pan with Pam. Place frozen dough in the pan and cover with plastic wrap. Let rise. Defrost frozen spinach in a medium bowl. Remove spinach to squeeze out any excess moisture.
In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and spinach. Stir in mozzarella.
Divide bread dough into quarters and roll into four 8-inch circles. Cover half of each dough circle with a quarter of the filling, leaving a 1/2-inch border around the edge. Fold dough over the filling
to form a turnover. Press edges with the tines of a fork to seal.
Spray a baking sheet with Pam and place calzones on it. Bake at 425 degrees F for 18 to 20 minutes, or until calzones are puffed and a deep golden brown.

Spinach Calzone

Pizza dough (store bought or homemade)
2 packages frozen spinach, steamed, drained and cooled
1 medium onion, sliced thin
1 (4 ounce) package feta cheese, crumbled
1 cup pizza cheese
Follow directions for pizza crust as if making pizza. When crust is ready - spread spinach over 1/2 of crust then sprinkle feta, onions and pizza cheese over spinach. Fold crust over spinach and seal edges. Bake at 425 degrees F for about 15 minutes or until crust is golden.

Spinach Calzone

2 packages pizza dough mix (the powder kind)
1 package chopped broccoli
1 package chopped spinach
1 container ricotta cheese
8 ounces mozzarella cheese
Garlic or garlic salt
Take all the ingredients except the pizza dough and mix it in a bowl. Make one package of dough according to directions and spread in the bottom of a cake pan or any baking dishes with sides. I find this to be the best because it is sometimes tricky to spread the top dough on. Then pour the filling on top of the dough. Make the second package of dough and spread on dough the best you can. Bake for about 30 minutes or so.

Spicy Sausage Sandwiches Salsa

2 jalapeño peppers
1 large fresh banana pepper
1/2 cup diced red bell pepper
1/2 cup diced Vidalia or sweet onion
1/2 cup frozen corn, thawed
1 tablespoon chopped fresh cilantro or parsley
Remove seeds and membranes from jalapeño and banana peppers if desired (for a less spicy
salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover and refrigerate until ready to serve.
1 pound bulk pork sausage
6 English muffins, split and toasted
6 slices Colby or Jack cheese
Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink.
Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve remaining salsa on the side.
Yields 6 servings.

Spicy Gator Etouffee Sandwich

1 pound chopped alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup yellow onion
1/2 cup celery, chopped
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoon parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 cup (1/2 stick) butter
Fresh baked hoagie rolls
Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil
Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley.
Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done. Blend in food processor.
Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.

Spicy Calzones

4 large hot Italian Sausages
4 cups grated mozzarella cheese
1 cup sliced mushrooms
2 cloves garlic minced
1/2 teaspoon cayenne
Pizza dough
Marinara sauce for dipping
When dough is ready, preheat oven to 500 degrees F and oil a large baking sheet.
Fry sausages until done and slice into 1/4-inch rounds. Place in a large bowl and add cheese, mushrooms, garlic and cayenne. Toss well.
Cut dough into 8 rounds and roll out each into 6-inch circles. Share the wealth of filling with each round, moisten edges with water, fold over, press lightly and seal/crimp.
Place on sheet and lightly oil tops of calzone-sometimes I dust with parmesan cheese. Bake for about 12 minutes.
Serve hot with warmed marinara sauce. Optional-olives and thinly sliced onions or use bacon and ham in place of sausages

Spanish Sandwiches

1 1/2 pounds ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1/2 cup shredded cheese
1 can tomato soup
6 hamburger buns, split
Brown meat, onion and green pepper in skillet. Add salt, chili powder, cheese and tomato soup. Stir to mix well. When cheese has melted, cover and simmer for 30 to 60 minutes. Stir at intervals.
Serve over buns. Note: use electric skillet if one is available


1 can Spam
1 green bell pepper (optional)
1 large onion
1/2 pound Velveeta cheese
1/4 pound butter
2 tablespoons catsup
Hamburger buns
Grind Spam, peppers, onion together in food chopper. Set aside.
Melt cheese, butter and catsup in double boiler. When all are melted, add to ground mixture, stirring well. Place small amount on hamburger bun and wrap in aluminum foil. Place on cookie sheet and heat at 325 degrees F for 15 to 20 minutes. Serve hot.
This mixture also freezes well.

Southwestern Sandwiches

1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 scallions, thinly sliced
3 tablespoons salsa
2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog.
Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is melted.
Serve on buns.

Southern Shrimp Sandwich

3/4 pound (340 grams) cooked shrimp, coarsely chopped
1/4 cup (60 ml) chopped green pepper (capsicum)
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped cucumber
1/4 cup (60 ml) diced tomatoes
1/4 cup (60 ml) finely chopped scallion, green and white parts
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
6 hot dog buns
2 tablespoons (30 ml) butter
1 cup (250 ml) shredded lettuce
Combine shrimp, vegetables, mayonnaise, salt, pepper and hot sauce (if desired) in a bowl and toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top with the shrimp mixture.
Yield: 6 marvelous sandwiches

South of the Border Muffuletta

1 (1 pound) loaf round sourdough bread
1/4 cup nonfat yogurt cheese
1 tablespoon sliced scallion
1 clove garlic, minced
1 teaspoon Dijon mustard
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
6 (0.5 ounce) slices fully cooked chicken breast
3 (1 ounce) slices reduced-fat Monterey Jack cheese
1 (4 ounce) can whole green chiles, drained and
sliced in half lengthwise
4 tomato slices
Leaf lettuce
Cut loaf in half crosswise. Cut circle 1 inch from outer edge of crust. Remove bread from circle to 1-inch depth. Reserve bread for future use. Set halves aside.
Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl. Spread evenly over inside of top and bottom halves of loaf.
Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. Repeat layers once. Top with 2 chicken slices and 1 cheese slice.


1 pound ground beef
1 medium onion, chopped
1 can cream of celery soup
1 tablespoon prepared mustard
1/8 teaspoon pepper
6 hamburger rolls, split and toasted
In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, mustard and pepper. Heat through.
Serve on rolls.

Soft Shell Crab Sandwiches

Serves 4.
1/2 cup flour (approximately)
Old Bay Seafood seasoning
4 soft shell crabs, fresh or thawed, cleaned
1 cup shredded lettuce
4 sesame seed hamburger buns, toasted
1/4 cup tartar sauce
Put the flour in a shallow bowl and season it with the seasoning.
Fill a skillet with oil to a depth of 1/2 inch and heat it over medium high heat until a pinch of flour foams instantly on hitting the oil. Reduce the heat to medium low.
Dredge the crabs in the seasoned flour, shaking off the excess and cook as many as will fit in the oil at a time until golden brown, about 2 minutes per side.
While the crabs are cooking put lettuce and tarter sauce on bottom half of each bun. Drain fried crabs on paper towels and put on sandwiches.
Serve at once.

Smoked Pork Loin Sandwiches

8 cups boiling water
2/3 cup kosher salt
1/2 cup packed dark brown sugar
1 (2 pound) boneless pork roast
Chunks or logs of fragrant hardwood
Stir together the water, salt and brown sugar. Cool to room temperature.
Pour the brine over the pork. Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours.
Pour off and discard the brine. Rinse the pork under cold running water, then pat dry. Bring the pork to room temperature.
Prepare a smoker according to manufacturer’s instructions, using the wood chunks and reaching a steady temperature of 275 degrees F to 300 degrees F. Place the pork on the rack in the coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). Lower the cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote
even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without showing any sign of pinkness.
Remove the pork from the smoker and cool to room temperature. The pork will be most flavorful if it is not refrigerated. Or wrap it well and refrigerate for up to 3 days, returning it to room temperature before slicing or shredding and serving it

Smoked Gouda and Caramelized Onion Quesadillas

2 tablespoons butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 (10-inch diameter) flour tortillas
2 ounces sliced prosciutto, chopped
Pepper to taste
2 tablespoons butter, melted
Preheat oven to 350 degrees F for 15 minutes before baking.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if necessary to prevent over-browning. Remove from heat. Cool to room temperature.
Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
Yields 6 servings.

Sloppy Veggie Burgers

1 teaspoon vegetable oil
1 large onion, chopped
1/2 medium green or red bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon brown sugar, firmly packed
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar or cider vinegar
1 (12 ounce) package frozen texturized vegetable crumbles, for recipes
1/4 teaspoon salt, or to taste
Black pepper, to taste
Heat oil in a deep 12-inch, nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and chop the bell pepper, and add it to the skillet. Cook for 2 minutes to soften the onions, stirring from time to time.
Add garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar, texturized vegetable protein crumbles, salt and black pepper to taste. Stir until all of the tomato paste is thoroughly incorporated. Lower the heat to simmer and continue to cook for about 5 minutes.
While the sauce simmers, toast or heat hamburger buns, if desired. To serve, spoon equal amounts of sauce on each bun bottom and cover with the bun top.
Serves 6.

Sloppy Joses

1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 fresh jalapeño, minced
1 teaspoon garlic, minced
2 tablespoons olive oil
1 pound lean ground beef
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon cumin
1 cup catsup
1 cup fresh or canned tomato, diced
4 hamburger buns
Sauté onions, green pepper, jalapeño pepper and garlic in oil until onions are translucent. Add beef and cook, stirring until meat is lightly browned. Drain off all fat, add salt, pepper, and cumin and cook for 1 minute more, stirring all the time to season evenly. Add catsup and tomatoes and cook, uncovered, over low heat until reduced to a thick sauce.
Serve on toasted buns.

Sloppy Joes

1 to 2 tablespoons vegetable oil
1/2 cup minced onion
1/2 cup minced green bell pepper
1 pound firm tofu, frozen, then thawed and mashed
6 tablespoons catsup
6 tablespoons chili sauce
1/2 teaspoon salt
Pepper, to taste
4 buns, lightly toasted
Heat the oil in a large skillet over medium heat. Add onion and green pepper and sauté until the vegetables are well cooked, about 5 minutes. Add the tofu and sauté for another 15 minutes, until the tofu is completely cooked.
Add catsup, chili sauce, salt and pepper and continue to cook over low heat until the mixture is heated through. Add a little water if the mixture is too dry.
Spoon onto lightly toasted buns.

Sloppy Joes

1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.

Sloppy Joe Meatball Subs

Prep: 10 minutes - Cook: 15 minutes
1 pound lean ground beef
1 teaspoon McCormick® Garlic Salt
1 teaspoon McCormick® Italian Seasoning, divided
1/4 teaspoon McCormick® Ground Black Pepper
1 package McCormick® Sloppy Joes Seasoning
1 can (6 ounces) tomato paste
1 1/2 cups water
4 (6-inch) submarine rolls
1/2 cup mozzarella cheese
Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. Shape into 16 (1 1/2-inch)
Brown meatballs in large skillet 10 minutes or until done. Add Sloppy Joes Seasoning, tomato paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. Simmer 5 minutes.
Place meatballs in rolls. Spoon sauce over meatballs; top with cheese.
Makes 4 servings.

Skirt Steak Guacamole Sandwich

Makes 2 servings.
1 ripe, medium avocado
2 teaspoons lemon juice
1 medium tomato, finely diced
1 small jalapeno chile, seeded and minced
1 tablespoon minced green onion
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (10- to 12-ounce) skirt steak, trimmed of excess fat
1 clove garlic
1/4 teaspoon ground cumin
Juice of 1 small lime
1/4 teaspoon salt
1/4 teaspoon pepper
2 crusty rolls, split (see note)
1 small red bell pepper, finely chopped
To make guacamole: Peel, seed and dice the avocado. Place the avocado in a serving bowl and mash with the lemon juice until pulpy. Add the tomato, chile, green onion, salt and pepper. Makes 2 servings.
To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. Smash the garlic clove with the flat of a knife. Rub the smashed garlic over the surface of the meat. Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper.
Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. Remove from broiler and let stand 1 minute. Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. Top with half of the diced red pepper and close the roll.
Serve the guacamole on the side.
NOTE: If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling

Shroom Sandwiches

2 1/2 to 3 teaspoons balsamic or red wine vinegar
1 large clove garlic, minced
Salt and pepper, to taste
1/4 cup olive oil, plus more for brushing the vegetables
2 large portobello mushrooms
1 red onion, cut into chunks
1 tomato, cut into quarters
8 slices crusty Italian bread
Fresh basil leaves
Put the vinegar, garlic, salt, pepper and 1/4 cup of the olive oil into a small jar and shake well. Set aside.
Clean the mushrooms and remove their stems. Brush all the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side. Place the onion and tomato chunks on skewers and grill, turning often, until lightly charred. Cut each mushroom in half and cut the onion and tomato chunks into thin slices.
Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms, onions, tomatoes and basil leaves.

Shrimp Sandwich

Fresh (if possible) baby shrimp
Real mayonnaise
Tillamook mild Cheddar cheese
English Muffins
Mix the shrimp with a small amount of mayonnaise. You shouldn’t be able to see the mayonnaise, but it just gives the shrimp a little flavor. Lightly toast the English Muffins. Spread some mayonnaise on the muffins, if desired. Lay them on a cookie sheet or shallow metal pan.
Slice tomatoes and put a slice or two on each muffin half. Spread shrimp/mayonnaise mixture on each muffin half. Top each with a slice of cheese. Place under broiler and broil until cheese is melted and bubbly.

Shrimp Melt

1/4 cup butter
1 tablespoon chopped green onion
1 pound fresh shrimp, peeled and deveined
2 tablespoons all-purpose flour
2 tablespoons Old Bay Seasoning
2 cups milk
1 tablespoon celery, chopped
1 large tomato, sliced
8 slices Provolone cheese
4 English muffins, split and toasted
In a medium saucepan, melt butter and sauté onions and shrimp over medium heat until shrimp are pink.
Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft.
Preheat oven on broiler setting.
Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
Makes 4 servings.

Shrimp Hoagie

1 pound peeled raw shrimp (50-60 count)
1/4 cup olive oil
1/4 cup butter
2 tablespoons minced garlic
1 tablespoon crushed hot red pepper
Salt and pepper, to taste
4 tablespoons butter
1 medium onion, sliced
1 small sweet green pepper, sliced
1 small sweet red pepper, sliced
2 hoagie buns
In large cast iron frying pan, melt the 1/4 cup butter with olive oil. Add garlic and hot red pepper.
On low heat cook about 10 minutes, so as to blend flavors.
Add shrimp and cook until they are a deep pink.
In small frying pan melt the 4 tablespoons butter. Add onion with red and green pepper slices.
Cook until soft, not browned.
Place in small serving dish. Divide shrimp mixture into the two buns, and drizzle with the drippings. Top with onion/pepper mixture.
Makes 2 large sandwiches.

Shrimp Boats

8 ounces (2 cups) grated sharp Cheddar cheese
(at room temperature)
4 to 6 scallions, thinly sliced (including some green
tops), or 1/4 cup minced peeled onion
1/2 cup mayonnaise
1/4 cup lemon juice
1 to 2 teaspoons Old Bay Seafood Seasoning
1 pound peeled, deveined (tails removed) cooked
shrimp, cut into bite-size pieces
4 French or club rolls or hot dog buns, each split in half
In a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside.
Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly.
Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat source for about 5 minutes or until hot and bubbly and lightly browned.
Garnish as desired and serve immediately.

Shrimp-Avocado Club Sandwiches

Mayonnaise or salad dressing
12 slices white bread, toasted
4 lettuce leaves
12 slices tomatoes
12 slices bacon, crisply cooked
2 (4 1/4 ounce) cans large shrimp, rinsed and drained
1 large avocado, peeled, thinly sliced
Spread mayonnaise or salad dressing over one side of each slice toast. Place lettuce leaf, 3 slices tomato and 3 slices bacon on each of 4 slices toast. Top with another slice toast. Arrange shrimp on top; arrange avocado slices on shrimp. Top with third slice toast; secure with wooden picks. Cut sandwiches diagonally into 2 or 4 triangles.
Turkey-Avocado Club Sandwiches
Substitute 4 slices cooked turkey or chicken for the shrimp.