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These wonderful sandwiches are very satisfying and will make a great meal if served with a salad or bowl of soup. Try the b-l-t tortillas for a new twist on bacon, lettuce and tomato sandwiches. – Pat
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon honey
2 large pumpernickel rolls, split
4 slices cooked turkey
4 bacon strips, cooked
2 slices Swiss cheese
4 slices tomato
In a small bowl, combine mayonnaise, mustard and honey; spread on cut sides of rolls. On bottom of rolls, layer turkey, bacon and cheese. Broil 4-in from the heat for 2-3 minutes, or until cheese begins to melt. Top with tomato and lettuce; replace roll tops. Yield: 2 servings.
Pepper steak sandwiches
2 tablespoons butter or margarine, softened
2 French or submarine rolls, split
½ medium green pepper, julienned
½ medium sweet red pepper, julienned
1 small onion, sliced and separated into rings
salt and pepper to taste
1½ teaspoons vegetables oil
½ pound beef flank steak, cut into strips
½ cup shredded Swiss cheese
Butter rolls and place buttered side up on a baking sheet. Bake at 375 degrees for 3-4 minutes, or until lightly toasted. Meanwhile, in a skillet, combine the peppers and onions. Sprinkle with salt and pepper. Sauté in oil until vegetables are crisp-tender. Remove and keep warm. To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops. Yield: 2 servings.
½ cup mayonnaise
½ cup sour cream
2 tablespoons ranch salad dressing mix
¼ teaspoon crushed red pepper flakes
8 flour tortillas (8-in), room temperature
16 bacon strips, cooked and drained
2 to 3 cups shredded lettuce
2 cups chopped tomato
green and sweet red pepper strips, optional
In a large bowl, combine the mayonnaise, sour cream, salad dressing and red pepper flakes; spread on tortillas. Layer with the bacon, lettuce and tomato. Top with peppers if desired. Roll up the tortillas. Yield: 8 servings.
Chicken roll ups
½ teaspoon cornstarch
2 teaspoon soy sauce
3 tablespoons plum jam
½ teaspoon cider vinegar
¼ teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard
½ pound boneless skinless chicken breasts cut into strips
2 teaspoons olive or vegetable oil
3 cups (6 oz) coleslaw mix
4 flour tortillas (8 in), warmed
In a bowl, combine cornstarch and soy sauce until smooth. Stir in next 5 ingredients. Mix well; set aside. In a skillet, cook chicken in oil until no longer pink. Add jam mixture and coleslaw mix; cook until coleslaw is crisp-tender. Spoon into tortilla; roll up. Yield 2 servings.
• If you use glass or CorningWare dishes in the oven, you can reduce the heat by 25 degrees.
• Whether chicken is fresh or defrosted never leave in the refrigerator for more than 2 days. Same for hamburger.