3/4 lb Boneless skinless chicken
-breasts, cut into 1/4″
-strips
1/2 c Chopped onion
1/2 c Green bell pepper strips
1 T Vegetable oil
1 cn HEINZ Vegetarian Beans in
-Tomato Sauce
2 T HEINZ Horseradish Sauce
1/4 t Salt
ds Black pepper
4 Pocket pita breads (5″ dia)
8 sl Tomato
Leaf lettuce

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.

18 sl Bacon
1/2 c Flour, all-purpose
2 c Milk
1/2 lb Cheese, Cheddar; shredded
1 ts Mustard, dry
6 sl Bread
12 sl Chicken breast; thin slices
1/4 c Cheese, Parmesan; grated

Cook bacon; drain, reserving 1/4 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 13×9x2″ baking pan; cover with cheese sauce, and
sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or
until bubbly.

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour
FILLING
1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper

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
1/4 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.

1/2 c Dry Split Peas
2 c Water
2 c Cheddar Cheese ,grated
1/2 Onion, chopped finely
Salt to taste
Pepper to taste

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.

6 Eggs, hard-boiled & chopped
1/4 c Mayonnaise
1 tb Honey Dijon Mustard
1/4 ts Celery Seed
Salt and Pepper
6 tb Unsalted Butter, softened
16 oz Loaf Whole Wheat Bread,
Sliced lengthwise with
Crusts removed (6 slices)
Fresh Watercress Sprigs

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.

3 c Peanut oil
1 Egg
1 c Flour
1 c Milk
2 1/2 tb Powdered sugar
1/2 ts Pepper
2 tb Salt
2 Skinless,boneless chicken
Breasts-halved
4 Plain hamburger buns
2 tb Melted butter
8 Dill pickle chips/slices

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 1/2 min. 7) While chicken is cooking, spread
a coating of melted butter on face of each bun. 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

1 ts Fennel seed, crushed
1/2 ts Garlic salt
1/4 ts White pepper
1/4 ts Ground red pepper (cayenne)
4 ea Boneless, skinless chicken
–breast halves (appx 1 lb)
2 ts Vegetable oil
4 ea Kaiser rolls, split
4 ea Slices monterey jack cheese
–with jalapeno peppers

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.

1/4 c Dijon mustard
2 tb Honey
1 ts Dried oregano leaves
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1 ts Water
4 ea Boneless, skinless chicken
–breast halves (appx 1 lb)
4 ea Whole-grain sandwich buns,
8 ea Thin slices tomato
Leaf lettuce

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.

1 pk Frozen artichoke hearts
x Italian herbs
x Balsamic vinegar
x 1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
Pieces
1 lg Package of mushrooms,
Sliced
1/2 c Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 ds Worcestershireshshchestshire

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

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

Cook the bacon until crisp. Drain on paper towels. Combine the
mayonnaise with cilantro and parsley. Cut each focaccia in half,
forming 4 (8×4-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.