Ingredients

• 1 box (10 oz.) Asparagus Cuts
• 1/2 pound smoked turkey breast, cubed
• 2 tablespoons creamy mustard blend
• 1 teaspoon honey
• 4 thick slices whole grain bread, lightly toasted
• Lettuce leaves
• 1 large tomato, sliced
• 1/2 cup alfalfa sprouts (optional)

Directions

In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.

Ingredients

• Olive oil or bacon grease
• Salt and pepper to taste
• 2 medium onions
• 2 pounds ground beef
• 1 large can baked beans (not the tomato kind
• 2 pinches brown sugar (to taste)
• Buns
• Optional: lettuce or shredded cabbage

Directions

In a frying pan, caramelize onions in olive oil or bacon grease. Add salt and pepper to taste. Add ground beef and cook until browned. Add beans and about 2 pinches of brown sugar, cook until heated through and consistency of a sandwich. Serve on bun with lettuce or shredded cabbage, if desired.

Variations:
If desired, add one or more of the following before you add the ground beef:
1 green pepper, diced
3 stalks celery, diced

If desired, add one or more of the following when you add the beans:
1/2 to 3/4 cup ketchup (to taste)
1/2 cup barbecue sauce
2 tablespoons yellow or brown mustard
Other spices as desired (cayenne pepper, Worcestershire sauce, etc.)

Ingredients

• 3 oz. cream cheese, softened
• 2 ripe avocados
• 3 Tbsp. thinly sliced green onions, including some green
• 1 Tbsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 croissants, split
• 8 oz. Imitation Crab Meat

Directions

In medium bowl with a fork, stir cream cheese until fluffy. Mash avocado and stir into cream cheese with green onions, lemon juice, salt and pepper until well blended. Spread avocado mixture on cut side of opened croissants. With paper towels, put Crab Meat dry and cut into bite size pieces. Place on croissants.

Ingredients

• 2 English muffins, split and toasted
• Paprika
• 6 oz. package (1 cup) frozen Crab Meat, thawed and drained
• 1/2 cup (4 oz.) shredded American or natural Swiss cheese
• 1/4 cup sour cream or mayonnaise
• 1 tsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• Dash Tabasco sauce
• 4 thin slices fresh tomato

Directions

Split and toast muffins arrange on boiler pan or cookie sheet. In medium bowl, combine remaining ingredients except tomato slices and paprika; mix well. Top each muffin half with slice of tomato and some Crab Meat mixture. Sprinkle with paprika. Broil about 5 inches from heat for 3 to 5 minutes or until cheese is melted. Makes 4 sandwiches.

Ingredients

• 4 strips bacon, cut in small pieces
• Paprika
• 4 oz. mushrooms, sliced
• 1/4 cup onions, chopped
• 1 cup Crab Meat, preferably fresh
• 1 cup Swiss cheese, grated
• 1/3 cup Parmesan cheese
• 1/2 cup mayonnaise
• French bread, sliced

Directions

Cook bacon until crisp; remove. Saute mushrooms and onions in bacon drippings until softened. Cool and mix with bacon. Mix Crab, cheeses and mayonnaise. Mix into mushroom mixture. Spread onto buttered French bread and sprinkle with paprika. Place in single layer on cookie sheet and bake 15 minutes at 400 F.

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Make your sandwiches however you’d like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings.

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.

—–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