Simply Cookbooks

Archive for the ‘Sandwich Recipes’ 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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Loaf of Good French or Sourdough Bread sliced about ½ thick
Slice tomato
Slices of fresh mozzarella cheese
Garlic powder (optional)
fresh Italian parsley
Butter or Olive Oil
Heat grill. Use butter or olive oil spread lightly on one side of two slices of bread.
Put one slice on grill. Put enough tomato and mozzarella to make a layer Sprinkle with parsley and garlic powder (optional). Cover with second slice and grill like you would a grilled cheese sandwich. Turn when one side is brown. Continue cooking until both sides are grilled crispy. (I sometimes put a heavy pan on top while it is cooking to make it even more crisp)

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