Chicken Cordon Bleu Calzones

4 boneless, skinless chicken breasts (1 pound)
1 cup sliced, fresh mushrooms
1/2 medium onion, chopped
3 tablespoons cornstarch
1 1/4 cups milk
1 tablespoon fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 (17 1/2 ounce) package frozen puff pastry, thawed
8 thin slices deli ham
4 slices Provolone cheese




Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for
30 minutes or until juices run clear.

Meanwhile in skillet, saute mushrooms and onion in butter until tender.

Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken.

Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup
mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges.
Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20
minutes or until puffed and golden.

Serves 4.

Cherry Chicken Salad Sandwich

2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants



Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine
mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.

Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired.

Makes 2 to 4 servings, depending on size of croissants.

Cheesteak Po’Boy

6 super-thin slices beef
2 teaspoons oil
Salt and pepper
French loaf, split
3 slices mozzarella cheese
1 cup very thinly-sliced onions




Preheat oven to 350 degrees F.

In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just
browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese
and bake until bread is slightly crispy and cheese is melted.
Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is ready, top sandwich with onions.

Serve with potato chips.

Yields 1 sandwich.

Cheesesteak Pockets

1 tablespoon vegetable oil
1 medium onion, sliced
1 (14 ounce) package frozen beef or chicken sandwich steaks, separated into 8 portions
1 can Campbell’s Cheddar Cheese Soup
1 (4 1/2 ounce) jar sliced mushrooms, drained
4 (6-inch) pita breads, cut in half, forming two pockets



Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned.
Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.

Cheese Sandwiches

1 jar Old English cheese spread
1/2 cup (1 stick) margarine
1 clove garlic, crushed



Mix well. Cut crusts from bread. Cut into halves or fourths. Cover top and sides with cheese
spread. Bake 15 minutes at 350 degrees F.

These freeze well.

Cheese Flautas

In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep.
With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so
that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack
cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the
cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into a cigar-shape without pinching ends together. Fry until brown on both sides.


These are delicious served with guacamole and sour cream on the side

Carolina Pulled Pork Sandwich

1/4 cup butter
1 1/2 cups chopped onion
3 cloves garlic, chopped
1 tablespoon powdered mustard
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 cups catsup
1/4 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 whole (5 pound) Boston pork butt
12 soft hamburger buns




Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard,
paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer,
covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be made two
days ahead, then refrigerated, covered. Before using, simmer 3 minutes.

Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10
minutes.

Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower heat
to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted
in the middle of the roast registers 170 degrees F to 180 degrees F.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix pulled meat with
remaining barbecue sauce in a large bowl.

Serve on buns with cole slaw.

Carnival Corn Dogs

8 hot dogs
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 cup pancake mix
2/3 cup water



Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess
over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels.

Carnitas

This is one thing you can do with extra pork roast. Serve with warmed flour tortillas, more lime
juice and finely chopped avocado.


2 to 3 cups cooked pork roast pieces
At least 1/2 cup chopped scallions
Juice of 1 Mexican lime
1 to 2 tablespoons chopped garlic
Salt and pepper, to taste



Preheat oven to 400 degrees F.

Combine all ingredients in a roasting pan coated with nonstick spray. Roast for 20 to 30 minutes
on highest rack in oven. Then turn on broiler and broil about 5 minutes to desired shade of brown.

Makes 4 to 6 servings.

Candied Corned Beef Sandwiches

1 (4 pound) corned beef brisket
20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses




Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a
simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.


Glaze
Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.

In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.
Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.

Refrigerate overnight and slice across the grain very thin for sandwiches.

Yield: 10 sandwiches

Camel Hump

4 pita breads
Sliced cooked ham
Sliced salami
2 tomatoes, sliced
2 tablespoons feta cheese, crumbled
1 tablespoon chopped ripe olives
Lettuce


Dressing
1/4 cup Paul Masson® Rosé
2 tablespoons lemon juice
1/8 teaspoon oregano
1/8 teaspoon garlic salt
1/8 teaspoon turmeric
1/8 teaspoon pepper



Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. Combine dressing
ingredients and spoon over each sandwich before serving.
Makes 4 servings.

California Club Sandwich

4 slices baked turkey breast
1 fresh tomato, sliced
4 slices crisp bacon
1/2 fresh avocado, sliced
Alfalfa sprouts
3 slices whole wheat bread
Miracle Whip



Toast bread; spread two bread slices with Miracle Whip. On one slice, arrange tomato slices and
bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain
toasted slice of bread to top.