101 Soup, Salad & Sandwich Recipes (17 page)

1/4 to 1/2 lb. deli corned beef, chopped

2 16-oz. pkgs. shredded Swiss cheese

8-oz. bottle Thousand Island salad dressing

32-oz. pkg. refrigerated sauerkraut, drained and chopped

Optional: 1 t. caraway seed

1 to 2 loaves party rye bread

Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

6 c. cooked chicken, chopped

2 c. celery, chopped

1 c. almonds, chopped and toasted

1/4 c. lemon juice

1/4 c. onion, grated

1 t. salt

2 c. mayonnaise

1 c. shredded Cheddar cheese

12 bagels, sliced

2 c. potato chips, crushed

In a bowl, combine all ingredients except bagels and chips. Spread mixture on bottom halves of bagels. Transfer bagels and tops to an ungreased baking sheet. Broil for 3 to 5 minutes, until golden. Sprinkle chips on chicken mixture. Replace bagel tops. Makes 12 servings.

1 T. oil

8 slices sourdough bread

1/4 c. butter, softened and divided

4 slices American cheese

4 slices Muenster cheese

1/2 c. shredded sharp Cheddar cheese

Optional: 4 slices red onion, 4 slices tomato, 1/4 c. chopped fresh basil

Heat oil in a skillet over medium heat. Spread 2 bread slices with one tablespoon butter; place one slice butter-side down on skillet. Layer one slice American, one slice Muenster and 2 tablespoons Cheddar cheese on bread. If desired, top with an onion slice, a tomato slice and one tablespoon basil. Place second buttered bread slice on top of sandwich in skillet. Reduce heat to medium-low. Cook until golden on one side, about 3 to 5 minutes; flip and cook until golden on the other side. Repeat with remaining ingredients. Makes 4 sandwiches.

2 T. olive oil

1 onion, chopped

2 T. garlic, minced

2 to 3 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces

10-oz. can diced tomatoes with green chiles

4-oz. can diced green chiles

1/8 to 1/4 t. hot pepper sauce

1 T. dried cilantro

salt and pepper to taste

12-oz. pkg. 6-inch corn tortillas

Garnish: shredded Cheddar cheese

Heat oil in a large skillet over medium heat. Sauté onion and garlic until tender. Add chicken and cook through. Stir in remaining ingredients except tortillas and cheese; reduce heat. Stirring often, simmer 8 to 10 minutes, until most of the liquid is cooked out. Spoon into tortillas and garnish with cheese. Serves 6 to 8.

2 lbs. ground beef

3/4 c. soft bread crumbs

1/2 c. onion, minced

2 eggs, beaten

1-1/2 t. salt

1-1/2 t. pepper

12-oz. pkg. shredded Cheddar cheese

6 to 8 sandwich buns, split

Garnish: catsup, mustard and lettuce

In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18-inch by 14-inch rectangle on a piece of wax paper. Spread cheese over meat, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15"x10" jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand at least 10 minutes before slicing. Slice and serve on buns; garnish as desired. Serves 6 to 8.

4 French bread rolls

1 lb. ground beef

1.35-oz. pkg. onion or mushroom soup mix

1/4 t. dried oregano

1/4 t. dried basil

8-oz. can tomato sauce

3/4 c. cottage cheese

2 c. shredded mozzarella cheese, divided

1 egg, beaten

Slice the top off each roll and set aside. Hollow out the rolls. In a skillet over medium heat, brown beef; drain. Stir in soup mix, seasonings and tomato sauce. Simmer until heated through. In a bowl, mix cottage cheese, one cup mozzarella and egg. For each sandwich, spoon a layer of the beef mixture into the bottom of a bun. Spoon on a layer of cheese mixture and a layer of beef mixture. Top with remaining mozzarella. Replace bun top and wrap in aluminum foil. Place on a baking sheet and bake at 400 degrees for 30 minutes, or until cheese is melted. Makes 4 sandwiches.