Assorted Doufu Potage

Materials Serving 4-6 persons Serving 4-6 persons Beancurd 3 pcs

1 liter Water
120 g Chicken Meat
3 pcs Dry Black Mushrooms
1 small slice Chinese Ham
2 tbsp Green Pea
2 tbsp Shells Moved Peanut

Potageolutioning

2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour
2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour



1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve

Remark

tbsp - table spoon
Potage is served better with some pepper

Assorted Doufu

4 pcs Beancurd

1 pc Green Pepper

1 pc Red Pepper

120 g Lean Pork

5 pcs Dry Black Mushrooms

Seasoning

2 tbsp Salt

1 tbsp Cornflour

2 tbsp Light Soy Sauce

Sauce

1 tbsp Spicy Bean Paste

2 tbsp Chopped Spring Onion

1/2 tbsp Sugar

3 tbsp Cornflour Solution

1) Clean and slice the lean pork, marinate with seasoning

2) Parboil the sliced pork 1/2 minute in hot oil, dish up

3) Remove seeds of green and red pepper, cut into small pieces

4) Soak the dry black mushrooms, shred, cut beancurd into thick slices

5) Heat wok with 2 tbsp of oil, fry both sides into golden by slow heat, dish up

6) Heat same wok with 1 tbsp of oil in high heat, add sauce

7) Add approx. 5 tbsp of water, then fired beancurd, stir and mix well

8) Pour in red and green pepper, stir again, then add sliced pork

9) Stir fry well, cover lid and cook for a while, add cornflour solution, serve

Remark

tbsp - table spoon

Apple and Brie Fondue

2 lbs. brie cheese
5 apples, peeled and cut into slices

Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Anchovy Antipasto

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni

Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.

Greek Quesadilla

1 flour tortilla
2 tablespoons feta cheese
1/4 cup shredded mozzarella cheese
Pinch of finely diced herbs (oregano, basil and rosemary)
3 tablespoons diced Kalamata olives
1/8 cup finely diced onion

Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or bake at 350 degrees F for 5 minutes. Slice in thirds and serve.

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.
C

ut each sandwich in half. Top each with sour cream, tomato and lettuce.

Glop

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
Paprika
Pepper
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 Peanut Butter and Jelly Sandwiches

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
12 slices bread
1/2 cup smooth peanut butter
1/4 cup shortening
Jelly

Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated,
well-greased griddle until golden brown on both sides.

Serve hot with jelly.

Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon
1 large egg white
1/4 teaspoon salt
1/2 cup cornmeal
1/2 teaspoon coarsely ground black pepper
1 pound green tomatoes (3 medium), cut in 1/2-inch slices
1/4 cup low-fat mayonnaise dressing
1/4 cup low-fat plain yogurt
2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves
8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4
teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat
both sides well. Place on waxed paper.

In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden
brown and heated through, about 3 minutes. Drain.

In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast.
Arrange lettuce, tomatoes, and bacon between toast slices.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

Sauce
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,
covered.

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

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.

Yield: 4 servings

French Dip Sandwiches

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and
heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef
from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

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
dipping.

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.

Fluffernutter

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 until creamy.

Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on
the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of
the roll.

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

This is the best recipe I have found for Egg Salad. The flavor is wonderful.

8 (10-minute) hard boiled eggs (11 minutes out of refrigerator)
1/2 cup red sweet onions, diced)
3 garlic cloves, minced finely
1 1/2 teaspoons kosher course salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup fresh basil (cut into strips)

After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients
together.

Serve on bread or toast.

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
minutes.

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
Flour
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.

Delicious 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

1 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

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

Topping

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
Lettuce
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.

Creamed Shrimp on Toast

2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp

Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white
pepper and salt. Then add shrimp and heat just until shrimp are heated.

Serve over toast.

Creamed Dried (Chipped) Beef Over Toast

2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper

Blend until thick and creamy.

Serve over buttered toast.

Creamed Chicken on Toast

1 package grilled chicken breast strips (Louis Rich)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 cups broccoli florets, cooked drained
1/2 cup milk
1/2 cup shredded Swiss cheese
1 teaspoon Worcestershire sauce
8 slices bread, toasted cut diagonally in half

Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,
broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture
is thoroughly heated and cheese is melted, stirring occasionally.

Serve over toasted bread slices.

Crabmeat Calzones

1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped

In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and towel.

Meanwhile, combine remaining ingredients in medium bowl, mixing well.

Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling
over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over
filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then
brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).

Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling

Crab Tomato Sandwiches

3 ounces cream cheese, softened
1/2 cup shredded crabmeat
1 teaspoon lemon juice
1 egg, lightly beaten
3 tablespoons mayonnaise
2 tablespoons minced parsley
2 tablespoons grated Parmesan cheese
Dash of cayenne pepper
6 slices sandwich bread, crusts removed
2 large tomatoes, ripe but firm

Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan
cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes
into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and
broil about 5 inches from heat until puffed and browned

Crab Newburg

1 cup (2 sticks) butter
3 tablespoons flour
1/8 teaspoon red pepper
Dash of Tabasco® sauce
2 tablespoons onion juice
2 cups heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon Accent®

In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly. The mixture should be thick.

Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). Heat thoroughly.

When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.

Crab Melt Sandwiches 2

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired

Preheat broiler.

Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl,
whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour
sauce over crab and toss to coat.

Season crab mixture with salt and pepper and chill, covered, for 30 minutes.

Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet.

Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan
over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and
golden, 1 to 2 minutes.

Serves 4.

Crab Melt Sandwiches

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired

Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.

In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until
smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and
chill, covered, for 30 minutes.

Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serves 4.

Crab Burgers

1 cup fresh or canned crab meat
1/2 cup diced celery
2 tablespoons chopped onion
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise

Mix all ingredients. Spread on toasted English muffins and broil a few seconds.

Serve hot.

Crab Benedict

1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted

Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. Prepare
Hollandaise sauce according to package directions (or make your own!).

Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.

Makes 4 servings.