101 Soup, Salad & Sandwich Recipes (19 page)
Read 101 Soup, Salad & Sandwich Recipes Online
Authors: Gooseberry Patch
Angie Stone
Argillite, KY
I learned to make these cheesy-good sandwiches when I was very young. They’re a real favorite here in Kentucky.
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
2 cubes chicken bouillon
16-oz. pkg. pasteurized process cheese spread, cubed
6 slices bread, toasted
12 slices deli turkey
6 slices deli ham
6 slices bacon, crisply cooked
6 slices tomato
Melt butter in a heavy saucepan over low heat. Stir in flour until smooth. Cook one minute, stirring constantly. Stir in milk and bouillon cubes. Cook until thick and bubbly. Add cheese and stir until smooth. Place toast slices in a buttered 13"x9" baking pan. Layer each with turkey and ham. Evenly spread cheese sauce over ham. Top each with bacon and tomato. Bake, uncovered, at 350 degrees for 3 to 5 minutes, until bubbly. Makes 6 servings.
Carol Smith
West Lawn, PA
This slow-cooker recipe is my mom’s. Try it on mini buns for sliders!
2 to 3-lb. pork roast
2 onions, chopped
12-oz. bottle barbecue sauce
1/4 c. honey
6 to 8 sandwich rolls, split
Place pork in a slow cooker. Add onions, barbecue sauce and honey. Cover and cook on low setting for 6 to 8 hours. Use 2 forks to shred roast; mix well. Serve on rolls. Makes 6 to 8 servings.
Farmhouse Honey Mustard
Virginia Watson
Scranton, PA
There are so many ways to use this sweet-tangy mustard. You can spread it on sandwiches, drizzle over salads or spoon into a bowl for dipping chicken tenders…yum!
1/4 c. mayonnaise
1/4 c. Dijon mustard
1/4 c. honey
1 T. mustard
1 T. white vinegar
1/8 t. paprika
Whisk together all ingredients in a small bowl. Cover and store in the refrigerator for up to one week. Makes about one cup.
Nancy Wise
Little Rock, AR
Why use store-bought when homemade tastes so much better?
6 slices French bread, crusts trimmed
2 T. bacon drippings
2 T. olive oil
1/2 t. onion powder
1 t. poppy seed
1/2 t. sesame seed, toasted
Cube bread; set aside. Heat remaining ingredients in a skillet over medium heat; stir in bread cubes until well coated. Remove from heat; spread mixture in a single layer on an ungreased 15"x10" jelly-roll pan. Bake at 300 degrees until golden and crisp, about 25 to 30 minutes. Let cool. Store in an airtight container. Makes about 2 cups.
Pat Minnich
El Cajon, CA
I grow my own basil and love this recipe. The dressing is so flavorful you would never guess it’s low in fat!
1 t. shallot, chopped
1 clove garlic, chopped
2/3 c. Greek yogurt
3 T. balsamic vinegar
1 T. lemon juice
3 T. olive oil
1/2 c. dried basil
salt and pepper to taste
Place all ingredients except salt and pepper in a food processor or blender. Proccess until smooth. Season with salt and pepper. Keep refrigerated. Makes about 1-1/2 cups.
Brenda Smith
Delaware, OH
Oh-so simple! Pop these in the oven while the soup simmers on the stove and the salad is tossed.
6 T. sesame oil
1-1/2 t. ground cumin
salt to taste
3 pita rounds, split
Garnish: additional salt and cumin
In a small bowl, stir together oil, cumin and salt. Brush the cut sides of the pita rounds with oil mixture. Cut each round into 6 triangles. Arrange in a single layer in an ungreased 15"x10" jelly-roll pan. Bake at 350 degrees for 10 to 12 minutes, until golden. Toss warm crisps with additional salt and cumin; let cool. Serve immediately or store in an airtight container. Makes about 3 cups.
Kay Barg
Sandy, UT
Super simple…a great recipe for first-time pickle makers.
3 c. cucumbers, peeled and sliced
1 onion, thinly sliced
3/4 c. sugar
2/3 c. white vinegar
1/2 t. celery seed
1/2 t. mustard seed
1/4 t. salt
Mix cucumbers and onion in a glass or plastic bowl; set aside. Stir remaining ingredients together in a microwave-safe container. Microwave on high for 3 minutes, stirring after 2 minutes. Pour over cucumber mixture. Cover and refrigerate for 24 hours before serving to blend flavors. Keep refrigerated. Makes one quart.
