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The
Kuntry Koop
Sandwiches
10 corn tortillas (5 or 6
inches
in diameter)
10 beef franks
1 can (15 to 16 oz.) chili
2 c. salsa
4 oz. shredded cheddar cheese
Heat oven to
350º.
Grease a 13x9x2 baking dish
Soften tortillas as directed
on package. Place 1 frank and 3 T. chili on each tortilla.
Roll up tortillas; place seam sides up in baking dish. Spoon
salsa
over tortillas, pressing edges of tortillas together .
Cover and bake 20
minutes.
Sprinkle with cheese. Bake uncovered about 5 minutes or until
cheese
is melted.
French
Toasted Tuna Sandwiches
Yield: 6 sandwiches
9- 1/4 oz. canned tuna
1/4 c. celery, finely
chopped
1/4 c. onion, finely
chopped
1/4 c. sweet pickle
relish
1/4 c. salad dressing
(mayonnaise)
12 slices bread, dry
2 eggs; beaten
1/3 c. milk
1/2 tsp. vanilla
2 tbs. oil or fat
(approximately)
Drain and flake
tuna.
Mix with celery, onion, relish, and salad dressing. Spread
tuna mixture on 6 slices of bread; top with remaining slices.
Mix
eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat
each side. Brown in fat on a hot griddle or in a
frypan, about 3 to 4 minutes
on each side.
flour tortillas (10")
Miracle Whip®
salsa
shredded cheddar cheese
roast beef or turkey slices
Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with meat; roll up. Wrap each tortilla in paper towel. Microwave on HIGH 1 minute or until thoroughly heated.
1 lb. ground beef
1 chopped onion
1 c. catsup
2 tbs. vinegar
2 tbs. sugar
2 tbs. mustard
2 tbs. Worcestershire sauce
salt and pepper, to taste
In a frying pan, brown ground beef and onion. Add remaining ingredients and cook slowly for 15 minutes or more. Serve hot by scooping the mixture onto toasted buns.
Open-faced Egg And Cheese Sandwiches
1 tbs. butter or margarine
2 tbs. onion, finely chopped
2 tbs. green pepper, finely
chopped
6 eggs; beaten
1/3 c milk
1/4 tsp. salt
1/8 tsp .pepper
6 English muffin halves
1 tbs. butter or margarine
6 slices American cheese (1
oz. each)
Melt 1T. fat in a large
frypan.
Add onion and green pepper.
Cook until tender. Mix
eggs, milk, salt, and pepper. Pour over onion and green pepper.
Cook over low heat, stirring
occasionally to let uncooked portion flow beneath cooked portion.
Continue cooking until eggs are set and well cooked. Divide into
6 portions.
Spread toasted muffin halves
with 1 tablespoon butter or margarine. Top muffin halves with egg
mixture and a slice of cheese. Broil until cheese is melted
and lightly browned,
about 5 minutes.
10 oz. Hungry Jack
Biscuits
10 oz. pizza sauce
1/4 tsp. oregano
1/2 lb. ground beef; browned
and drained
8 oz. pepperoni; sliced
4 oz. shredded Mozzarella
cheese (1 c.)
2 tbs. parmesan cheese
Heat oven to
400º.
Lightly grease cookie sheet. Seperate dough into 10 biscuits.
Press or roll each to 5"
circle
forming 1/4 inch rim around outside edge. Spread 2 T.sauce just to
edges
of pizza; sprinkle each with small amount of oregano. Top with
pepperoni,
ground beef and cheeses. Bake 12-15 minutes until crust is golden brown
and cheese is melted. Remove
from cookie sheet. Refrigerate leftovers.
4 franks
1/2 lb. ground beef
1/4 c.c elery
1 crushed garlic clove
1 dash of salt
4 Coney buns
3/4 c. chopped onion
1 c. tomato sauce
1/2 tsp. hot sauce
1 dash of pepper
Brown beef in skillet.
Add
1/2 c. onion and celery; cook until almost tender. Drain off fat. Add
remaining
ingredients. Simmer 15 minutes. Warm buns in oven. Heat franks in
small amount of water.
Spread
mustard on buns.
Place 1 frank in each bun.
Spoon on hot coney sauce. Add remaining onions on top.
10 slices bacon, cut in
small
pieces
1/4 c. finely chopped
onion
1 can Spam® luncheon
meat,
cubed
1 egg, beaten
3 tbs. grated parmesan cheese
2 tbs. chopped fresh parsley
2 tbs.Dijon-style mustard
1/8 tsp. pepper
2 pkg. refrigerated crescent
roll dough (8 oz.)
Heat oven to 375º. In skillet, cook bacon and onion until bacon is crisp; drain. Stir in remaining ingredients except crescent roll dough. Separate each package of crescent dough into 8 triangles. Spread top half of each triangle with spam mixture; roll up. Place on baking sheets. Bake 12-15 minutes or until golden brown.
1 can Underwood Chunky
Chicken
Spread® (4-1/2 oz.)
1 pkg. cream cheese,
softened
(3oz.)
1/2 med. apple, finely
chopped
2 tbs. raisins
1 celery stalk, finely
chopped
6 slices whole grain bread
In a medium bowl, combine
all
ingredients; mix well. Cover and refrigerate 1 hour.
Serve on whole grain bread.
1 can sauerkraut, drained
(8
oz)
1 c.shredded swiss cheese
1/4 c. thousand island salad
dressing
8 slices rye bread
3 tbs. butter or
margarine,softened
1 can Spam luncheon meat,
cut into -8 slices (12 oz.)
In small bowl, combine
sauerkraut,
cheese, and dressing. Spread each bread slice on one side with butter.
Spread half of sauerkraut mixture on unbuttered side of 4 bread slices;
top each with 2 slices spam. Cover with remaining sauerkraut mixture.
Top
with remaining bread slices, buttered-side up. In skillet or
griddle
over medium heat, grill
sandwiches until cheese
melts
and both sides are golden brown.
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