Simply Cookbooks

Archive for the ‘Sandwiches’ Category

It has been awhile since I lasted posted, my only excuse is:  The Holidays wore me out!

I also have been trying out some new recipes I found both online and in some of my mothers old cookbooks.

This one we are having tonight.   I love the simplicity of a sub.   I will serve it with a tossed salad for a complete meal.

Ingredients

* 1  egg, lightly beaten
* 1/3  cup fine dry bread crumbs
* 2/3  cup finely chopped onion (2 small)
* 1/2  teaspoon salt
* 1/2  teaspoon dried oregano, crushed
* 1/4  teaspoon ground black pepper
* 1-1/2  pounds lean ground beef
* 1  15-ounce can tomato sauce
* 1/2  cup chopped green sweet pepper (1 small)
* 2  tablespoons packed brown sugar
* 1  tablespoon yellow mustard
* 1  teaspoon chili powder
* 1/4  teaspoon garlic salt
* 1/4  teaspoon ground black pepper
* 1/8  teaspoon bottled hot pepper sauce
* 8  hoagie buns, split and toasted
* 2  cups shredded mozzarela cheese (8 ounces)

Directions

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15×10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

Better Homes And Garden Magazine

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I received daily recipes from various sources and I always like to try them out before I suggest them on this blog.

This is one of those recipes that just the name of it sold me.  Once I made them  and served them to my family they became an instant hit!

This flavorful and juicy burger is stuffed with a beer, cheese and onion filling.

Ingredients:
Filling:
2 tablespoons unsalted butter, softened
4 oz cream cheese, softened
1 teaspoon paprika
1/4 cup beer
1/4 cup minced onion
1 cup shredded sharp cheddar cheese

Patties:
1 pound ground chuck
1 pound ground sirloin
1/4 cup beer
2 tablespoons steak sauce
1 teaspoon salt
2 teaspoons course ground pepper
1/2 teaspoon garlic powder

6 good quality Kaiser rolls

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In medium sized bowl, combine softened butter, cream cheese, paprika, 1/4 cup beer, minced onion and cheddar cheese. Stir together until well-blended and then set aside.*

Place ground chuck and ground sirloin in large bowl. Combine steak sauce, salt, pepper, garlic powder and 1/4 cup beer. Add to ground beef, mixing lightly by hand, making sure to blend thoroughly. Divide meat into six portions.

Carefully form each portion of meat into a patty. Make an indentation in the middle of each patty. Place heaping tablespoons of the cheese mixture in the indentation and then, gently, to avoid compacting, close the meat around the cheese, keeping the meat in patty form.

Brush grill grates with oil. Place patties on the grill, cover and grill for 5-7 minutes on each side for medium. During the last few minutes of grilling, butter the roll and place them, cut side down, on the outer edges of the grill until toasted.

Makes 6 servings…

*Leftover cheese filling makes a great dip for tortilla chips or fritos.

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We had some left over ice cream from when Ed made it and no one would touch it for some reason.   I guess no one wanted to be the one to finish off the ice cream.   So what to do with it?

I found this recipe and remembered my Mom made something very similiar when I was a kid, only she used vanilla wafers or any other kind of cookie she had laying around.

So you and the kids enjoy and be sure an experiment with different cookie/ice cream combinations.

Make Ahead Tip: Wrap and freeze for up to 1 week.
RECIPE INGREDIENTS
4 small vanilla-snap cookies
2 tablespoons fruit sorbet or frozen yogurt

DIRECTIONS
Top 2 cookies with 1 tablespoon sorbet (or frozen yogurt). Top with 2 more cookies. Freeze sandwiches for at least 30 minutes to firm up.

@Eating Well Magazine

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