Leave The bad Eating Habbits

People are obsessed with dieting and weight loss! Don't believe me? Just tune-in to any source of advertising.you're instantly bombarded with the latest diet schemes and "Hollywood" food fads. Here in America, we have built a thriving industry trying to control our weight and treat the consequences of over-indulgence.The cost of weight loss and obesity related health care treatments is staggering...Americans alone spend around $114billion every year! And even with all this interest in losing weight, we continue to pack on the pounds like never before... - A whopping 64 percent of U.S. adults are either overweight or obese...up about eight percent from earlier estimates. - Among children and teens ages 6-19, 15 percent or almost nine million are overweight...triple the rate in 1980! - Nearly one-third of all adults are now classified as obese. For Americans, modern life may be getting TOO easy.

Our cushy lifestyle means we expend less energy and consequently need fewer calories to sustain our normal body weight. Think about it for a moment... Entertainment no longer requires energy expenditure. In fact,it's usually quite the opposite. We now entertain ourselves in the comfort of our own home while watching TV and munching on favourite snack. Whether it's television, computers, remote controls, or auto mobiles, we are moving less and burning fewer calories. Common activities that were once a part of our normal routine have disappeared...activities like climbing stairs,pushing a lawn mower or walking to get somewhere. And please do not misunderstand me...I appreciate comfortable living just as much as the next person. But, here is the problem... With all of our modern day conveniences and "cushy" style of living we have not adjusted our caloric intake to compensate for our decreased caloric expenditure. We consume more calorie rich and nutrient deficient foods than ever before. Consider a few of the following examples comparing what we eat "today" vs the1970's (U.S. Department of Agriculture survey): - We are currently eating more grain products, but almost all of them are refined grains (white bread, etc.). Grain consumption has jumped 45 percent since the 1970's, from 138 pounds of grains per person per year to 200 pounds! Only 2 percent of the wheat flour is consumed as whole wheat. - Our consumption of fruits and vegetables has increased, but only because French fries and potato chips are included as vegetables.

Potato products account for almost a third of our"produce" choices. - We're drinking less milk, but we've more than doubled our cheese intake. Cheese now outranks meat as the number one sourceof saturated fat in our diets. - We've cut back on red meat, but have more than made up for theloss by increasing our intake of chicken (battered and fried), so that overall, we're eating 13 pounds more meat today than we did back in the 1970's. - We're drinking three times more carbonated soft drinks than milk, compared to the 1970's, when milk consumption was twice that of pop. - We use 25 percent less butter, but pour twice as much vegetable oil on our food and salads, so our total added fat intake has increased 32 percent. - Sugar consumption has been another cause of our expanding waistlines. Sugar intake is simply off the charts. People are consuming roughly twice the amount of sugar they need each day,about 20 teaspoons on a 2000 calorie/day diet. The added sugar is found mostly in junk foods, such as pop, cake, and cookies.

Every Bartender Must Have These Tools

"A man is only as good as his tools"
is a phrase I'm sure you've heard before and it applies to bartending as much as anything else.

You'll only ever be as good as your tools, so make sure you're not without them. The quality of your tools can make or break your experience behind the bar so it's important you take this lesson seriously.

There are countless bartending tools out there. Will you use them all? No. But there are certain tools that every bartender must have. In this first lesson, we'll be taking a look at those 'must-have' tools so pay close attention.

Bottle Opener

Now whether you're working in a low or high volume bar, a bottle opener is not only crucial to your speed, but also your hands!
Imagine opening every bottle of beer ordered with your bare hands... you wouldn't last the night without seriously doing damage to your palms.

There are many different types of bottle openers out there on the market... everything from a simple 'key-chain opener' all the way to a 'butterfly bottle opener', you know, like a butterfly knife? Pretty cool.

Find out what works for you. I've used the same stainless steel 'speed opener' for years now, it does the job (with style) everytime so I've had no reason to switch.

Wine Opener/Corkscrew

The best, most versatile wine opener is known as the 'waiter's wine opener'. It'll always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.

A waiter's wine opener includes a corkscrew (worm), a sharp blade to cut the seal of the wine and also a bottle opener device if you're desperate for one.

I recommend a 'two-level' lever on your opener as well, that's what I personally use. Mine has never failed me in opening a bottle of wine.

Cocktail Shaker

This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must-have for all bartenders.

A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre-chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass? Because you want every part of the process to be 'chilling' to prevent any 'warming' of the cocktail.

Hawaiian Ham Croissant

Serves 4.
4 ounces whipped cream cheese
8 ounces crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream
cheese filling on each cut surface of croissants.
To assemble sandwich, layer bottom portion with ham slice, 1 tablespoon of filling, another ham
slice and croissant top.

Harley Hog Sandwich

1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls
1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off
any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let
cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper
Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add
remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and
let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on
Serve with French fries and cole slaw, if desired.


1 pound ground beef or lamb
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, crushed
1 small onion, chopped
2 tablespoons vegetable oil
4 (6-inch diameter) pita breads
2 cups shredded lettuce
1/2 cup plain yogurt
1 tablespoon snipped fresh mint leaves
or 1 teaspoon dried mint leaves
1 teaspoon granulated sugar
1 small cucumber, seeded and chopped
1 medium tomato, chopped
Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4
thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12
Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place
patty in each pocket; top with lettuce.
Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato.

Gyro-Style Pork Sandwich (president George Foreman Grill)

I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the
1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices
Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices.
Cover and refrigerate for 1 to 8 hours.
Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and dill. Cover and
If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in
single layer in shallow pan. Roast until crisp, about 10 minutes.
If using the George Foreman grill (or similar), preheat the grill for 3 minutes. Drain the pork slices
very well and place on the grill. Cook for six minutes, turning once. If your grill has the optional
bun warmer, place the pitas in it to warm.
Open each pita to form a pocket. Distribute pork among each. Top each sandwich with some
chilled cucumber mixture, sliced onions, lettuce and tomato slices.
Yield: 4 servings

Guacamole BLT sandwich

Guacamole BLT
Serves 12.
1 1/2 pounds bacon
4 ripe avocados (1 1/2 pounds), pitted and peeled
Juice of 1/2 lime
Oven-dried tomatoes
1 to 2 heads Bibb lettuce, leaves separated, or
1/2 head Boston lettuce
3/4 cup homemade mayonnaise, or prepared
Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard
Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable.
Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture;
layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise,
and top sandwich.
Cut into 12 squares and serve.
NOTE: This is wonderful made with roasted garlic mayonnaise.

Grilled Vegetable Heros

2 large zucchini, sliced lengthwise
2 tablespoons chopped fresh basil, plus
1 large red bell pepper, quartered lengthwise and seeded
8 large basil leaves
2 Italian sandwich rolls with, split lengthwise (horizontally)
1 large firm tomato, cut into 4 slices
Salt, to taste
Freshly-ground black pepper, to taste
6 tablespoons bottled Italian salad dressing
4 thin slices Provolone cheese
Prepare grill (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking
sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll
with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and
sprinkle with salt and pepper.
Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill
vegetables until tender and lightly charred, turning and brushing occasionally with any dressing
mixture left on baking sheet, about 10 minutes.
Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves
and top of roll.
Yields: 2 servings

Grilled Reuben Chicken Melts

Yields 4.
4 skinless boneless chicken breast halves
2 cups shredded red cabbage
1 1/2 cups (6 ounces) Swiss cheese, shredded
1 large onion, cut into 1/2-inch slices
1 1/4 cups Thousand Island salad dressing, divided
4 French rolls, split
Brush chicken and onion with 1/2 cup salad dressing; set aside.
Combine 1/4 cup salad dressing and cabbage; mix well; set aside.
Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle
chicken evenly with Swiss cheese during the last minute of grilling.
Grill onion 4 to 5 minutes on each side, or until browned and tender.
Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place
chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.

Grilled Rachel

12 large slices dark rye bread
Mayonnaise or salad dressing
2 pounds cooked turkey breast, thinly sliced
1 (16 ounce) can sauerkraut, well drained
12 slices Swiss cheese
Butter or margarine, softened
For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut
and 2 slices cheese.
Assemble sandwiches by spreading one side of each bread slice with mayonnaise. On six bread
slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side
down. Spread top bread slice evenly with softened butter; place buttered side down in skillet.
Butter other bread slice. Cover; grill slowly on each side.
Makes 6 sandwiches.

Grilled Quesadillas

4 tortillas
1 cup Monterey jack cheese, shredded
1 cup stemmed, coarsely chopped watercress or arugula
1 tablespoon thinly sliced red onion
1 tablespoon tomato, finely chopped
1 tablespoon garlic (optional)
1 serrano or jalapeño pepper, finely chopped
Salt and pepper to taste
Lightly oil the grill rack and place it about 4 inches above the coals.
Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining
ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts
(about 1 minute), checking to ensure that tortillas do not burn.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.

Grilled Garlic Steak Sandwiches

1 1/2 cups butter or margarine
30 cloves garlic, minced (about 2/3 cup)
5 large red bell peppers
5 large green bell peppers
3 large (about 1 1/2 pounds total) onions
3 flank steaks, each 1 1/4 to 1 1/2 pounds
Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions.
Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan
add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until
vegetables are browned and onions taste sweet, about 30 minutes; keep warm.
Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for
Transfer steaks to cutting board and tent with foil to keep warm.
Toast rolls on grill.
Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic
Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or
tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and
spreadable herbed cheese (such as Rondele or Boursin).

Roasted Red Onion and Garlic Mayonnaise Grilled Chicken Sandwich

Serving size: 6
Garlic Mayonnaise
3 slices red onion (1/2-inch slices), roasted
1 head garlic, roasted
2 tablespoons olive oil
1 loaf focaccia bread, sliced
1/2 cup olive oil, for marinade
2 boneless chicken breast halves, grilled and sliced
5 portobello mushrooms, grilled and sliced
1 1/2 tablespoons olive oil, for sautéing
2 tablespoons garlic, finely minced
6 cups fresh spinach, cleaned
1/4 pound gruyere cheese, thinly-sliced
Garlic Mayonnaise: Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at
375 degrees F for 40 minutes. Add to basic mayonnaise and blend until smooth.
Sandwich: Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat,
and then slice.
In hot sauté pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the
spinach, toss and stir. Cook just till wilted.
lice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both
pieces under your broiler so that the cut side is toasted.
Layer ingredients like spokes on a wheel. This spreads them out evenly so there’s filling in every
bite. Start with chicken, then spinach, then mushrooms, and finally cheese.
After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the
mayonnaise and replace top.
Serve by cutting into 6 pie-shape wedges.

Grilled Cheese with Ham and Tomato

When I want to be more elaborate with grilled cheese and really make a meal of it I use this
Potato bread slices
Deli boiled ham
Muenster cheese
Cheddar cheese
Sliced tomatoes
To each sandwich I add ham, muenster and cheddar cheese and a sliced tomato. I fry in butter.
Serve with salads and pickles and pork ’n’ beans. In the winter I also serve with soup.

Green Chili Burger

A burger that will make you say olé!
Prep: 10 minutes Cook: 5 minutes
Servings: Serves 4
4 fully cooked burger patties
1/2 small sweet onion
1 tablespoon butter
1 (4 ounce) can whole green chilies, drained
4 slices Monterey jack or pepper jack cheese
4 Kaiser rolls or hamburger buns
Salsa picante
Heat burgers in microwave according to package directions.
Cut onion into 1/4-inch thick slices.
Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until
soft and golden.
Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return
to microwave briefly to melt cheese.
Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns
and top with grilled onions

Greek Salad Heroes

3/4 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced cucumber
2 tablespoons ripe olives
2 tablespoons crumbled feta cheese
1 tablespoon white balsamic vinegar
1/8 teaspoon dried oregano
2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced
2 (2 1/2 ounce) submarine rolls
2 lettuce leaves
6 slices baked cooked ham
6 slices honey roasted smoked turkey
Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing
Cut a thin slice off top of each roll and set aside.
Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve
bread wedges for another use.
Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over
Spoon vegetable mixture evenly over meat and cover with roll tops.

Grands Tuna Melts

2 (6 ounce) cans water-packed tuna, well drained
1/3 cup chopped onion
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits
4 ounces (1 cup) shredded Cheddar cheese
Sour cream, if desired
Chopped tomato, if desired
Shredded lettuce, if desired
Preheat oven to 350 degrees F. Grease cookie sheet.
In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to
form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or
roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
Bake for 15 to 20 minutes or until golden brown.
Cut each sandwich in half. Top each with sour cream, tomato and lettuce.

Glop sandwich

This is an old old old family recipe. Even today, at the right time, I love it..... My mother called it
GLOP. We never bothered to change the name; it wasn’t necessary.
1 pound Tillamook cheese
1 small can tomato sauce
A pinch of garlic salt
Dash of oregano
Dash of marjoram
Sliced pepperoni, cut into thin strips and/or
cut-up mushrooms (optional)
Grate cheese into a bowl. Add all other ingredients and stir thoroughly.
Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional
ingredients are heated through.

Giant Meatball Sandwich

1 pound ground beef
1/2 pound ground pork sausage
2 cups commercial spaghetti sauce
with peppers and mushrooms
1 clove garlic, minced
1 (16 ounce) loaf unsliced Italian bread
1 (6 ounce) package sliced provolone cheese
Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh
heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper
towels. Discard drippings.
Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring
occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking
sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.
Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of
meatballs, overlapping as needed. Place top half of bread over cheese.
Serve immediately.

Garlic Bread with Philly Steak

1 loaf French bread
1 1/2 pounds thin strips round steak
1 large bell pepper
1 1/2 pounds mushrooms
1 large red onion
4 cloves garlic, minced
1 teaspoon sage
Salt and pepper to taste
Garlic Bread
1/2 pound butter
1/8 cup olive oil
Garlic powder
Grated cheese to taste
Sprinkle of Italian seasoning
Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices.
Slice onion thinly and mince garlic finely.
Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat
and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan.
Serve on garlic French bread.
Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients,
sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes.
Serve with "Philly" steak or a side dish.

Garden Fresh Calzones

  • Vegetable oil cooking spray
  • 3/4 cup mushrooms, sliced
  • 3/4 cup zucchini, halved lengthwise, thinly sliced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup green onion, sliced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 (10 ounce) can refrigerated pizza crust dough
  • 4 tablespoons light mozzarella cheese
  • 4 tablespoons light spaghetti sauce
  • 1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
A pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste
All-purpose flour seasoned with salt and
pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
Cornmeal for dredging the fish
4 (1/2 pound) catfish fillets, halved crosswise
Vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
Soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices lean bacon, cooked
Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the
lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce,
Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne,
and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the
egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is
coated to a wax paper-lined baking sheet.
In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in
batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and
transfer it with a slotted spatula to paper towels to drain.
On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce,
and the top halves of the rolls.
Serves 8.

French Onion Sandwiches

Yield: 4 servings
2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved
In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on
each side or until done. Remove from skillet, reserving drippings.
Cook onion in drippings until tender.
Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook
and stir until bubbly. Cook and stir 2 minutes more.
Place steaks on bread. Top with cheese and onion mixture.

French Dip Sandwich with au Jus

1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.
Servings: 8

French Dip Sandwich

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked roast beef
4 servings French bread or long
hard rolls, cut in half lengthwise
In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.
To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for

Frank Blandi’s Original Devonshire Sandwich

Cream Sauce
3/4 stick butter, melted
1 cup all-purpose flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk,
stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still
stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough
sauce for 6 Devonshire sandwiches.
For each sandwich
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika
Preheat oven to 450 degrees F.
In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon.
Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a
little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes
or until golden brown.


This is a very old recipe.
Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread
Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second
slice of bread and enjoy!

Fiesta Steak Sandwich

1 strip steak
1 hoagie roll
Sliced avocado
Sliced tomato
Shredded lettuce
Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place
a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt.
Fiesta Mayo
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon fresh finely diced cilantro
1 teaspoon lime juice
Mix all ingredients together

Elvis Presley’s Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the
peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in
melted butter until each side is golden brown.
Cut diagonally and serve hot.

Egg Salad

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30
Leftovers can be kept a couple of days.
Makes about 2 cups.

Easy Crescent Dogs

8 Oscar Mayer Beef Franks or Wieners
4 Kraft Singles Process Cheese Food,
each cut into 4 strips
1 (8 ounce) can Pillsbury Crescent Rolls
Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food
strips into each pocket.
Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on
ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or
until golden brown

Easy BBQ Beef Sandwiches

1 (3- to 5-pound) chuck roast
1 can ginger ale
1 1/2 cups ketchup
Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour
over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger
ale and ketchup will make a thick barbecue sauce.

Dogs in Blankets

8 skinless hot dogs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup buttermilk
Fat for frying (part bacon, part lard)
Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next
3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter.
Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400
degrees F) and fry until golden brown.
Drain on paper towels and serve at once with mustard.

Dixie Bar-B-Que Sandwiches

1 medium onion, chopped
2 tablespoons butter or margarine
1 tablespoon vinegar
3 tablespoons brown sugar
1 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 cup water
1/2 cup celery, chopped
Salt and pepper to taste
1 to 1 1/2 pounds cooked, shredded pork
4-6 sandwich buns
Combine all ingredients except pork in a saucepan. Cook slowly until flavors are blended and
butter is melted, about 15 minutes. Stir in pork. Serve on buns.
Makes 4-6.

Dill-icious Turkey Sandwich

1 1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled capers, drained
2 sprigs chopped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread
2 slices fat free smoked turkey breast
3 thin slices cucumber
1 thin slice red onion
Combine mayonnaise, capers, dill and pepper, mixing well. Spread mixture evenly over bread.
Layer with turkey, cucumber and red onion.
Makes 1 sandwich.

Dilled Chicken Spread

cup chunk chicken, drained
1/4 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons prepared mustard
1/4 teaspoon dried dill
Dash of pepper
Combine all ingredients.
Makes about 1 cup.

Deviled Hamburgers

1 pound ground chuck
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons catsup
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard
1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced
Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.

Denver Mile-High Taco Burger

1 pound lean ground beef
1 (1 ounce) envelope taco seasoning mix
Sliced Monterey jack cheese with hot peppers (pepper jack)
4 sandwich buns
Shredded lettuce
Sliced tomato
Mustard, to taste
Catsup, to taste
Mayonnaise, to taste
Tortilla chips
Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired
doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns
with lettuce, tomato, condiments and chips

Davy Crocketts

Yields 4.
2 cans crescent rolls
1 pound ground beef
1 large onion, chopped
2 cans whole green chiles
1 to 2 cups shredded Mexican or Cheddar cheese
1/2 cup sour cream or to taste
2 or 3 stalks scallions, chopped
Sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground
beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch
apart on an ungreased cookie sheet.
Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each
rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally
over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup
Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy
Crockett. You don’t need to stretch the dough down to cover the edges. The dough will bake
down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the
sour cream, chopped green onion, shredded cheese and sliced olives so that each person may
top their own Davy Crockett.

Curried Shrimp Toast

12 slices firm white sandwich bread
1/2 cup soft butter
1 teaspoon curry powder
1/2 pound sharp Cheddar cheese, coarsely grated
12 to 16 ounces cooked shrimp
Remove crusts and toast bread on one side only.
Blend butter and curry and spread on untoasted side of bread.
Cut each into 4 squares and place on cookie sheet. Place one shrimp on each square. Lightly
sprinkle and press in the cheese.
Toast carefully at 375 degrees F until cheese is melted (about 10 minutes). Serve hot

Cucumber Sandwiches

8 ounces cream cheese, softened
3 large cucumbers, shredded and drained
1 package Good Seasons Blue Cheese Dressing mix
1 tablespoon mayonnaise (not Miracle Whip)
Mix cheese, dry dressing mix and mayonnaise. Fold in cucumbers. Refrigerator sandwiches and
leftover sandwich spread

Cuban Sandwich

Use leftover Roast Pork a la Criolla for this sandwich if you have any. This sandwich is a favorite
in Miami, Florida, as it was first made by the Hispanic community there. Since it is eaten in the
wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes known as
"Medica Noche" (midnight), especially when made on the soft, sweet egg sandwich roll available
from Cuban bakeries.
Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard
and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add
sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and
grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted

Crock Pot Barbecue Beef

1 (2 1/2 pound) chuck roast
1 cup water
1 bottle barbecue sauce
1/3 cup Worcestershire sauce
1 teaspoon mustard
1 onion, chopped
Salt and pepper
Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours.
Chop meat and stir all well. Serve.

Crescent Monte Cristo Loaf

2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
2 tablespoons honey
6 ounces thinly sliced smoked turkey
6 ounces thinly sliced Muenster cheese
6 ounces thinly sliced cooked ham
1/3 to 1/2 cup red raspberry preserves
2 tablespoons honey
1 tablespoon sesame seeds
Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie
sheets (rectangles should not touch), firmly press perforations to seal.
In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375
degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes.
Grease a 15 x 10 x 1 inch baking pan. Carefully place one crust on pan. Top evenly with turkey.
Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread
evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle
with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden
brown. Let stand 5 minutes.
Cut into 6 to 8 slices.

Crescent Cordon Bleu

1 1/2 cups chopped, cooked chicken
1 1/2 cups chopped, cooked ham
1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced
4 ounces Swiss cheese, shredded
2 (8-ounce) cans crescent dinner rolls
1 egg, beaten
Sesame seeds
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray.
In a bowl, combine chicken, ham, mushrooms and Swiss cheese.
Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal.
Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center; twist
slightly. Seal edges. Place on cookie sheet. Brush with beaten egg; sprinkle with sesame seeds.
Bake for 18 to 24 minutes until golden brown.
Makes 8 servings.

Creole Jack Rabbit

4 slices bacon, finely chopped
1/2 cup onion, minced
1/2 cup green bell pepper, minced
1/4 cup flour
1 cup milk
2 cups canned tomatoes, drained, chopped
1 cup Monterey jack cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
English muffins or toast triangles
Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in
milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until
cheese melts. Serve over toast or muffins.
Serves 6.

Creole Bean Burger

1 (15 ounce) can red kidney beans,
drained, rinsed and mashed
1 onion, chopped
1 egg
1 tablespoon catsup
1 teaspoon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
3 tablespoons flavored bread crumbs
1 tablespoon oil
4 hamburger buns
Thousand Island dressing
Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs.
Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.
Serve on buns with lettuce and Thousand Island dressing.

Creamy Tuna on Bagels

  • 8 ounces cream cheese, softened
  • 1 (6 1/2 ounce) can tuna, drained, flaked
  • 2 tablespoons scallion slices
  • 1/2 teaspoon dill weed
  • Dash of salt and pepper
  • 3 bagels, sliced and toasted
Combine all ingredients except bagels; mix lightly. Spread bagel halves with cream cheese
mixture. Broil for 5 to 7 minutes or until thoroughly heated.