SANDWICHES
Curry Chicken Croissants
from: roseNC at: 06.15.2003 19:59
subject: Curry Chicken Croissants
2-1/2 cups cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon curry powder
1/8 teaspoon Cajun seasoning
Lettuce leaves
4-6 croissants
Chop chicken finely in large bowl; add walnuts, celery
and onion. In small bowl, combine mayonnaise, sour cream,
curry powder and Cajun seasoning. Pour over chicken and
mix well. Refrigerate 1 hour. Place lettuce and chicken
mix on each croissant. Makes 12 mini-croissants. Good to
serve to a crowd.
French Quarter Muffuletta Sandwich
from: Joaniesgarden at: 09.27.2002 05:45
subject: French Quarter Muffuletta Sandwich
Olive salad:
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped black olives
1/2 cup. chopped pimiento
3 garlic cloves, minced fine
1 anchovy fillet, mashed
1 tbs. capers
1/3 cup. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 cup extra virgin olive oil
To construct the sandwich:
1 large loaf fresh Italian bread (Round loaf preferred)
1/3 pound hard salami, sliced thin
1/3 pound ham, sliced thin
1/3 pound provolone cheese, sliced thin
Slice bread horizontally and scoop out about half of the
soft dough from top and bottom. Brush bottom of loaf with
olive oil or juice from olive salad marinade. Layer on cold
cuts. Top with as much olive salad as will fit without spilling
out.
Replace top of loaf. Slice in quarters.
Always served at room temperature, never toasted...;D
Great Greek Pitas
from: Sheebs at: 01.21.2002 17:18
subject: Great Greek Pitas
Great Greek Pitas
Make the sauce and marinate the pork (chicken or prepared
falafel) a day ahead. To serve this quick meal, stir-fry
the flavorful meat, spoon into pita rounds, and top with
the cucumber-yogurt sauce.
1-1/4 pounds lean boneless pork
1/4 cup olive oil or cooking oil (I use a cooking spray)
1/4 cup lemon juice
2 tablespoons prepared mustard
2 cloves garlic, minced
1-1/2 teaspoons dried oregano, crushed
1 teaspoon dried thyme, crushed
1 8-ounce carton plain yogurt (non-fat for me)
1 small cucumber, peeled and chopped (about 1 cup)
1 teaspoon dried dill weed (I also use parsley & a touch
of mint)
1/4 teaspoon seasoned salt
3 pita bread rounds, halved
Thinly sliced onion (optional)
thinly sliced tomato (optional)
Optional, just a little feta cheese
1. Trim fat from pork. Partially freeze pork. Thinly slice
into bite-size strips. Place pork in a plastic bag set into
a deep bowl. For marinade, combine oil, lemon juice, mustard,
garlic, oregano, and thyme; mix well. Pour over pork in
bag. Seal bag. Marinate in the refrigerator 6 to 24 hours,
turning bag occasionally. For sauce, in a small bowl combine
yogurt, cucumber, dill weed, and seasoned salt. Cover and
chill 6 to 24 hours.
2. At serving time, drain pork. Discard marinade. In a
large skillet, stir-fry pork, half at a time, over medium-high
heat about 3 minutes or until pork is no longer pink. Using
a slotted spoon, remove pork from skillet; spoon into pita
halves. Stir cucumber sauce; spoon atop meat. If desired,
garnish with onion and tomato. Makes 6 servings.
calories: 241 , total fat: 12 g , cholesterol: 45 mg ,
sodium: 286 mg , carbohydrate: 15 g , fiber: 1 g , protein:
18 g , calcium: 13 % , iron: 10 %
Grown Up Grilled Cheese
from: Ms. Lillian at: 12.12.2004 15:15
Grown Up Grilled Cheese
3 oz. Saint Andre triple cream cheese
2 slices brioche, cut 1/2" thick
Several leaves baby spinach
5 oz. (two very thin slices) bresaola (spiced, air-cured
filet mignon)
Salt and pepper to taste
1 tbs. unsalted butter
Preheat a medium-size nonstick pan or cast-iron skillet
on low to medium heat.
Spread the cheese on the two slices of brioche. Add the
baby spinach and the bresaola. Season with salt and pepper,
and combine halves into a sandwich.
Generously coat the pan with butter. Place the sandwich
in the center of the pan and grill until golden brown (2
to 3 minutes per side). Serve hot.
Mini Heroes
rom: Judy/GA* at: 02.17.2002 09:01
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Mini Heroes
1 container Pillsbury dinner rolls
2 TBSP Dijon mustard
1 (6oz) package Healthy Choice smoked ham
1/2 C Healthy Choice non-fat pizza cheese
Place rolls on sprayed baking sheet. Stretch rolls to form
a 4 in circle. Combine mustard, ham and cheese. Place mixture
in center of roll, dividing equally. Fold the roll over
in center and seal by pressing edge with a fork. Bake at
375 for 15-18 minutes. 8 servings
total fat 2.56g
sat fat 0.19g
cholesterol 10.63mg
Enjoy! O:)
