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.

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– serve hot, accompanied with little indvidual dishes of sour
cream and jam to spread on sandwiches.

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 1/2 cup, or more, for
each sandwich

1 In a small pan, combine meat and berbecues sauce.

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.

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

1. Grease 13×9 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.

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 1/2 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)

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 1/2-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.

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

Now that he has announced joining his wifes 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.