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Make a delicious lunch or dinner with one of these satisfying sandwiches. Pair them with a salad or bowl of soup and your meal will be complete. – Pat
Pepper jack melts
8 bacon strips
4 tablespoons peppercorn ranch salad dressing
8 slices rye bread
¾ pound thinly sliced deli chicken
4 slices of pepper Jack cheese
2 tablespoons butter
Place four bacon strips at a time on a microwave-safe plate lined with microwave-safe paper towels. Cover with another paper towel; microwave on for 5 to7 minutes or until crisp. Spread salad dressing on four slices of bread; top with the chicken, bacon, cheese and remaining bread. In a large skillet or griddle, melt butter over medium heat. Cook sandwiches on both sides until bread is lightly toasted and cheese is melted.
Sloppy beef burgers
1½ pounds lean ground beef
½ cup chopped onion
1/3 cup chopped green sweet pepper
1 10.75-oz can condensed tomato soup
1 tablespoon Worcestershire
1 tablespoon yellow mustard
8 whole wheat or white hamburger buns, split and toasted
dill pickle slices-optional
In a large skillet cook ground beef, onion, and sweet pepper until beef is brown and vegetables are tender. Drain off fat. Stir in tomato soup, Worcestershire sauce, and mustard. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Spoon beef mixture into buns. If desired, serve with pickles.
Italian sub sandwiches
1½ pounds Italian sausage links, cut into 1/2-in. pieces
2 medium red onions, sliced thinly
2 medium sweet red peppers, thinly sliced
2 medium green peppers, thinly sliced
1 garlic clove, minced
3 medium tomatoes, chopped
1 teaspoon dried oregano
salt and pepper to taste
8 submarine sandwich buns split
In a large skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for 25 minutes or until vegetables are tender, stirring occasionally. Add tomatoes and oregano. Cover and simmer for 5-6 minutes or until tomatoes are cooked. Season with salt and pepper. Meanwhile, hollow out bottom of roll, leaving ½-in shell. Toast rolls. Fill with sausage mixture. Yield: 8 servings.
Swiss tuna melts
1 can (6-oz) light water packed tuna, drained and flaked
¾ cup shredded Swiss cheese
½ cup sour cream
½ cup mayonnaise
¼ cup chopped onion
¼ cup chopped celery
pepper to taste
8 slices of bread
2 to 3 tablespoons butter, softened
In a bowl, combine the first seven ingredients. Spread over four slices of bread, about ½ cup on each; top with remaining bread. Butter the outsides of sandwiches. On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted. Yield: 4 servings.
• To shell nuts more easily, store them in the freezer.
• Whole wheat bread will rise faster if you add 1 tablespoon of lemon juice to the dough when you are mixing it.