—–sandwiches—–
1/2 c Butter or margarine
1 c Sugar
1 Egg
1 ts Vanilla
1 1/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
3/4 ts Baking soda
1/4 ts Salt
—–filling—–
2 1/2 c Confectioner’s sugar
1/4 c Butter; softened
1 ts Vanilla
2 tb Milk
Red food coloring
Green food coloring

Cream butter, sugar, egg and vanilla until fluffy. In a separate
bowl, combine flour, cocoa, baking soda and salt. Add to creamed
mixture. Shape dough into two 1 1/2″ thick rolls. Wrap in waxed
paper. Chill for several hours. Place slices on ungreased cookie
sheet. Decorate by drawing the tines of a fork across each slice.
Bake at 375 F for 8-10 min. or until almost firm.

Meanwhile, combine filling ingredients except food coloring and mint
or strawberry extract. Beat until spreading consistency. If desired,
divide filling half - tint half pink and half green. Add appropriate
extract to each one. Cool cookies, then spread wrong side of cookie
and top with second cookie.

Makes 36 sandwiches.

1 pk Frankfurters; about 10 sl
1 cn Baked beans; 28 oz
1 ts Prepared mustard
1 ts Instant minced onion
1/3 c Chili sauce
6 Frankfurter buns; toasted

In crockpot, combine frankfurters with beans, mustard and chili sauce.
Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns

1 lb Salmon; 1 Cn
1 tb Onion; Grated
10 oz Cheddar; Md, *
1 tb Lemon Juice
1/4 c Mayonnaise

Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.

2 cn Italian tuna packed in olive
-oil (6 1/2 ounce size each)
——————–VINAIGRETTE DRESSING————————-
Olive oil
2 ts Fresh oregano leaves
1/4 ts Salt
1/4 ts Pepper
3 tb Red-wine vinegar
1 Clove garlic
1 ts Dijon mustard
———————OTHER INGREDIENTS————————–
1 Red pepper; roasted, peeled,
-cored, seeded, and juliennd
1 Yellow pepper; treated same
-as red
1 Pickled jalapeno; seeded
-minced
1/4 c Diced red onion
2 tb Chopped pitted olives
-Calamata
2 tb Capers
12 oz Loaf italian bread; halved
1 bn Watercress; trimmed

1. Make dressing: Drain oil from tuna into glass measure; add oil
to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender
with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft
inside from bread; discard (or freeze for stuffing?). Brush inside
loaf with some dressing; add remainder to pepper mixture. Mix in
tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture
onto toasted sides. Top with watercress; close.

1/2 lb Pacific/True Cod fillets
-or Ling Cod
1/4 c Butter
3 tb Flour
1/2 ts Dry mustard
1 ds Cayenne pepper
2 c Milk
1/2 ts Worcestershire sauce
1/2 ts Salt
1 Egg; well-beaten
1 c Grated sharp Cheddar cheese
3 English muffins
-split and toasted
6 Tomato slices
Parsley

Poach fish (see Easy Poached Fish recipe). Flake into small pieces;
set aside. In medium saucepan, over medium heat, melt butter. Stir
in flour, mustard and cayenne pepper. Reduce heat; gradually add
milk, stirring constantly. Add Worcestershire sauce; continue
cooking over medium heat until thickened. Gradually stir about 1/2
cup of hot mixture into eggs; return to mixture in saucepan. Continue
cooking for 1 minute more, stirring constantly. Add cheese; stir
until melted. Stir in fish; heat through. Place toasted muffin halves
on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from
source of heat for 1 minute. Remove to serving plates; top with
sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

1 ea sm eggplant;in 1/4″ slices
1 x Coarse salt
1 x Pepper
1 T chopped fresh basil
1 T chopped fresh parsley
1 ea clove garlic; minced
1 x Red wine vinegar
1 t mashed sun-dried tomato
1 c fresh Montrachet
1 x Chopped parsley

Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley.

2 slices bread — torn into 1-inch pieces
1/4 cup fat-free cholesterol-free egg product
OR
2 egg whites
2 tablespoons skim milk
3/4 pound extra-lean ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped onion (about 1 small)
2 teaspoons Dijon mustard
6 sourdough or plain English muffins — split and lightly toasted
6 leaves lettuce
6 slices tomato
Dijon-Yogurt Sauce — (recipe follows)

DIJON-YOGURT SAUCE
1/2 cup plain nonfat yogurt
1 teaspoon sweet pickle relish
1/2 teaspoon Dijon mustard

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Mix bread, egg product and milk in medium bowl. Stir in ground
beef, salt, pepper, onion and mustard. Shape by about 1/3 cupfuls into 6
patties, about 3 1/2 ? 1/2 inch. Place on rack in broiler pan. Broil with
tops 3 to 4 inches from heat about 5 minutes or until brown. Turn patties.
Broil 3 to 4 minutes longer or until no longer pink in center. Serve on
English muffins with lettuce, tomato and Dijon-Yogurt Sauce.

DIJON-YOGURT SAUCE:

Mix all ingredients.

8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded

Lay out the bread slices, Spread one side of each slice with
the butter, then turn them and spead the other side evenly with
the dressing. Lay the sliced corned beef on the dressing side
of the bread, making sure there’s no overhang. Spread the
sauerkraut evenly on the corned beef, then sprinkle the cheese
evenly on top of that. Top with the remaining bread slice,
buttered side out and press to compact the sandwich.
Heat a large non−stick fry pan or griddle until hot. Place the
sandwich on the griddle and cook, pressing down on the
sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes
until golden on the one side, then flip carefully and press
down again and cook until the cheese has melted and the sandwich
is golden on the other side.

6−8 cups vegetable oil
1/3 cup Frank’s Original Red Hot Pepper Sauce
2/3 cup water
1 cup all−purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6−8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8−inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then
dredge it in the diluted pepper sauce. Coat the chicken once again in the
flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8−12 minutes or until they are light brown
and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons
of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on
top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.