#3924 - Crescent Cubans

(by Shirley McNevich)

French's yellow mustard OR spicy mustard
2 - 8 roll cans Pillsbury crescent rolls
3/4lb. ground pork
1 large onion (sliced and rings separated)
8 slices deli ham
8 slices Swiss OR provolone cheese

Place 1/4 of the sliced onions into a microwave safe bowl--spray them with Pam. Repeat until all onions are in the bowl, finishing by spray the top of the onions with Pam. Microwave on high for 2 minutes, then stir and return to microwave. Continue microwaving the onions in 30 second increments until they are soft, then set aside. Grease a cookie sheet with Pam. Open one can of crescent roll dough, separate the dough and place the dough triangles on the cookie sheet (not touching each other). Spread mustard over the top of each dough. Spread the ground pork over the mustard. Place the ham and cheese over the pork (folding as necessary). Spread the softened onions over the cheese. Open the second can of crescent dough and top each sandwich with a second dough (make sure the doughs are orientated the same direction). Use the tines of a fork to press the two doughs together on each sandwich so you end up with a sealed sandwich. Bake at 400 degrees 15-20 minutes or until golden brown and pork is done. Optional: brush a little butter over the top dough on each sandwich before baking.

#3789 - Hot Roast Beef Hoagies

(by Shirley McNevich)

4 hoagie rolls
1 - 10.5oz. can Campbell's condensed beef broth (use TWO cans if you want dipping sauce)
1 TBSP Worcestershire sauce (add a second TBSP if using TWO cans of beef broth)
3/4lb. deli roast beef slices (thinly sliced)
4 slices provolone cheese
2 green bell peppers (sliced)
1 large onion (peeled and separated into rings)
canola oil

In a saucepan add the beef broth and Worcestershire sauce (do NOT add water)--bring to a boil over medium heat. Add the roast beef slices one at a time until all of the roast beef is covered by the broth. Cook/stir until beef is hot, then turn heat back to simmer. In a skillet over medium heat add a few tsp. of canola oil, the sliced green bell peppers and onion rings--cook/stir until tender. Open the hoagie rolls and butter the insides. Place them on a cookie sheet (buttered side up)--bake at 400 degrees until lightly toasted. Remove from oven--use tongs to remove roast beef slices from the beef broth and spread them evenly among the toasted hoagie rolls. Divide the green bell peppers/onions over the beef slices. Cut the provolone cheese slices in half, then place two halved slices over the peppers/onions on each hoagie. Place the sandwiches back on the cookie sheet--bake at 400 degrees just until cheese melts. Optional: use remaining beef broth as a dipping sauce. Also, if you skip toasting the buttered hoagie rolls, you will have soggy sandwiches.

#3768 - Double Spaghetti Casserole

(by Shirley McNevich)

6oz. raw spaghetti
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
26oz. chunky pasta sauce
4oz. pepperoni slices
10 slices deli provolone cheese

Break the raw spaghetti in half, then cook it according to box directions. Drain the spaghetti but do NOT rinse. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and onions are tender. Remove from heat. In a large bowl add meat mixture, drained spaghetti and pasta sauce--stir well to mix. Spread HALF of the spaghetti mixture into a greased 9 x 13 glass baking dish. Spread HALF of the pepperoni slices over the spaghetti mixture. Cut the provolone cheese slices into quarters. Spread HALF of the provolone quarters over the pepperoni slices. Spread remaining spaghetti mixture over the cheese. Spread remaining pepperoni slices over the spaghetti mixture. Spread remaining provolone quarters over the top. Bake at 350 degrees 35-45 minutes or until hot and cheese is melted.

#3724 - Sandwich Spirals

(by Shirley McNevich)

9" tortillas
mayo and/or mustard
thin sliced deli roast beef
thin sliced deli salami
thin sliced deli turkey
thin sliced provolone cheese
any vegetables you wish sliced thin (lettuce, onions, tomatoes, peppers, etc.)

Spread a thin layer of mayo or mustard on the first tortilla. Place three slices of roast beef on the tortilla (overlapping where necessary). Place three slices of provolone cheese over the roast beef (overlapping where necessary). Sprinkle thinly sliced vegetables over the top. Start at one end of the tortilla and wrap it tightly into a spiral. Wrap the spiral in Saran wrap and place it in a metal cake pan. Make the next tortilla with salami, and the third tortilla with turkey. Make as many as you wish. When all are wrapped and placed in the pan, refrigerate until cold. When ready to serve, unwrap one roll at a time and slice it into 1" slices. Secure each slice with a toothpick and place it on a serving plate. Continue with all unwrapped rolls.

#3447 - Hot Browns

(by Shirley McNevich)

white OR wheat bread (toasted)
deli turkey
deli ham
deli roast beef
deli provolone cheese
1 large sweet onion
2 TBSP butter
fresh tomatoes (sliced)
fresh grated Parmesan cheese
cooked/crumbled bacon

Wash/peel the onion, slice it and separate into rings. In a skillet over medium heat add the butter--melt. Add the onions--cook/stir until caramelized, then remove from heat. Set your oven on broil. Place toasted bread on a foil lined cookie sheet. Place one slice of turkey, one slice of ham, and one slice of beef on each piece of toast. Spread caramelized onions, one tomato slice, crumbled bacon and fresh grated Parmesan cheese on top of the meat on each piece of toast. Carefully place one slice of deli provolone cheese on the top of each. Place the cookie sheet on the top rack of your oven and broil for 5-7 minutes or until sandwiches are hot and bubbling.

#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

#3099 - Three Cheese Scalloped Potatoes

(by Shirley McNevich)

1 1/2 lbs. baking potatoes
2 TBSP butter
1 pint heavy cream
2 garlic cloves (minced or sliced thinly)
2 cups shredded cheddar cheese
4 deli slices of provolone cheese (thick cut)
1/2 cup fresh grated Parmesan cheese
salt and pepper to taste

Wash and peel the potatoes, then slice them thinly. Grease a 2qt. casserole dish. Spread half of the sliced potatoes in the casserole dish. Dot 1 TBSP butter over the potatoes. Spread half of the minced/sliced garlic over the potatoes. Carefully pour half of the cream over the potatoes. Sprinkle salt and pepper over the potatoes, then spread half of the shredded cheddar cheese over the potatoes. Spread the rest of the potatoes on top, dot 1 TBSP butter over the potatoes, spread the rest of the garlic over the potatoes, pour the rest of the cream over the potatoes, sprinkle salt and pepper over the top and spread the rest of the shredded cheddar cheese over the top. Spread the provolone cheese slices to cover the top. Bake (covered) at 325 degrees for 30 minutes, remove from oven, sprinkle the grated Parmesan cheese all over the top, return to oven and bake UNCOVERED for 30 minutes longer  or until potatoes are fork tender.

#2821 - Bacon and Tomato Sandwich

(by Shirley McNevich)

sliced Italian bread
sliced provolone cheese
sliced tomatoes
cooked bacon
butter

Spread butter on one slice of bread and place it butter side down in a skillet. Place one slice of cheese, a slice of tomato and some bacon, then another slice of cheese on top of the bread. Spread butter on another slice of bread and place it unbuttered side down over the top slice of cheese. Turn heat to medium--cook until bottom of sandwich is browned, then use a spatula to turn the whole sandwich over and cook until other side is browned.

#678 - Deep Dish Pizza

(by Shirley McNevich)

3 1/2 cups flour
1 1/2 cups water
1/2 cup yellow cornmeal
1/2 cup canola oil
1 tsp. white sugar
1 tsp. salt
2 1/4 tsp. active dry yeast
3 1/2 cups crushed tomatoes (if you can find crushed tomatoes that contains different varieties of tomatoes in the same can, it is much better)
fresh grated Parmesan cheese
sliced mozzarella cheese
sliced provolone cheese
pizza seasoning OR Italians seasoning OR oregano
Your choice of extra toppings (pepperoni, sausage, etc.)
Regular olive oil (NOT extra virgin)

In a mixer with the dough hook attachment add water, white sugar, yeast, flour, cornmeal and salt--mix on low for a few minutes, then slowly add the canola oil. Once all of the oil has been added, mix the dough for 7-8 minutes. Remove the dough from the mixer and form it into a smooth ball. Drop the dough ball into a bowl and place a dish towel over the top--place the covered bowl in the refrigerator overnight. The next day move your lowest oven rack to the bottom third of your oven and preheat the oven to 450 degrees for ONE HOUR. Do NOT skip this step! Remove the bowl from the refrigerator and set it on the counter for the entire hour while the oven is heating up. Use regular olive oil to grease a 15" wide/2" deep pizza pan. Place the dough in the center of the pizza pan and work it out to cover the entire bottom, then work it up the sides of the pan. Use the slices of mozzarella and provolone cheese to cover the entire bottom of the crust. Add your desired toppings next (such as pepperoni, sausage, etc.). Top with the 3 1/2 cups of crushed tomatoes. Sprinkle the pizza seasoning on top of the tomatoes (or Italian seasonings, oregano, etc.). Finally, sprinkle the entire top with the fresh grated Parmesan cheese. Place the pizza in the center of the bottom oven rack (making sure the rack is in the bottom third of the oven). You may want to place a cookie sheet under the pizza pan to catch any drips. Bake 20-25 minutes or until the crust is golden brown. Remove from oven and let it set for 3-5 minutes before cutting.

#498 - Italian Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 minced garlic clove (optional)
1 - 16oz. can Hunt's tomato sauce
1 - 4oz. can chopped mushrooms (drained)
1 tsp. white sugar
1/2 tsp. oregano
1/2 tsp. basil
2 cups Bisquick
1/2 cup milk
1 egg
8 slices provolone cheese
1/4 cup Parmesan cheese

In a skillet, brown beef, chopped onion, salt, pepper and minced garlic--drain and return to skillet. Add tomato sauce, mushrooms, sugar, oregano and basil to the browned beef--stir and heat until boiling. Reduce heat and simmer for 10 minutes. In a bowl, add egg and beat, then add milk and Bisquick--stir to form dough. Spread 1/2 of the dough in a greased square baking dish, then add a layer of 4 cheese slices. Spoon beef mixture over the top of the cheese, add remaining cheese slices on top of the beef mixture. Sprinkle Parmesan cheese over the top of the cheese slices. Drop remaining dough by spoonsful on top of the cheese. Bake at 400 degrees for 20 minutes until slightly browned.

#466 - Pierogie Potato Pie

(by Shirley McNevich)

8oz. lasagna noodles
8-10 red potatoes
1/3 cup butter
1 medium onion (chopped)
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
1 cup fresh breadcrumbs (cut 2 slices of bread into small pieces)
Parmesan cheese for sprinkling
2 TBSP Parkay margarine
2 tsp. salt

Peel and wash potatoes--slice them in quarters. Place in a saucepan and cover with water--add 1 tsp. salt. Bring to a boil and cook about 20 minutes or until tender. Drain water off of potatoes and mash with a potato masher, add 2 TBSP Parkay and 1 tsp. salt--mix well. Set aside. In a small pan, sautee the 1/3 cup butter with the chopped onions until onions are tender--set aside. In a small bowl, combine cheddar cheese and provolone cheese--use your hands to mix them lightly together. Cook lasagna noodles according to box directions and drain. Arrange lasagna some of the noodles on the bottom of a 3 qt. casserole dish (greased or sprayed with Pam). Spoon a light layer of buttered onions on top of lasagna noodles. Scoop a layer of mashed potatoes on top of the onions. Sprinkle a layer of cheese over the mashed potatoes. Repeat more layers of noodles, then onions, then mashed potatoes, then cheese--repeat layers until ingredients are gone. Sprinkle the entire top with Parmesan cheese. Place the bread crumbs on top of the Parmesan cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil after 30 minutes and bake 10 minutes longer.