#3683 - Sour Tomato Salad

(by Shirley McNevich)

3 cucumbers (washed, peeled and sliced)
1 onion (peeled, sliced, then quarter the slices and separate them)
3 tomatoes (washed, sliced, then cut slices into strips)
1/2 cup cider vinegar
1/4 cup white sugar
2 tsp. salt
1 tsp. fresh ground black pepper
1/4 cup canola oil

In a small bowl add cider vinegar, white sugar, salt, black pepper and canola oil--stir well. Taste--adjust as necessary (more white sugar if too sour; more cider vinegar if too sweet). In a large bowl add cucumber slices, onions and tomato strips--toss with your hands to mix. Pour the vinegar mixture over the cucumber mixture--stir well. If you don't have enough liquid, re-make a second batch of the vinegar/white sugar/salt/pepper/canola oil mixture, pour it into the cucumber mixture and stir well. Cover and refrigerate a few hours before serving, but refrigerating overnight is preferable.

#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.

#3430 - Chicken Slider Sandwiches

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1 bottle McCormick's Perfect Pinch spice mix (Cajun style)
1lb. bacon
1 bottle of your favorite BBQ sauce
8 slices of any kind of deli cheese
sliced tomatoes (halved)
lettuce
16 slider rolls

Cut the bacon slices in half and fry the bacon in a cast iron skillet until done but not too crispy--drain the bacon on paper towels but leave the bacon grease in the skillet. Salt and pepper both sides of each chicken breast, then slice each chicken breast in half lengthwise (through the middle) so you have thinner breast pieces. Afterward, slice each chicken piece in half. You should end up with 16 chicken pieces. Slice each piece of deli cheese into 4 equal pieces. Sprinkle the cajun seasoning over each chicken piece (to your taste) and place them in the skillet with the bacon grease--cook over medium heat until bottoms are browned, the flip them and continue cooking until chicken is done. Place some cooked bacon on top of each chicken piece (while chicken is still in the skillet) and place two squares of cheese on top of the bacon/chicken pieces. Hold a lid on the skillet just until the cheese starts to melt. Use a spatula to remove the chicken pieces and place them on the slider rolls. Drizzle a little BBQ sauce over each sandwich. Top with lettuce and tomato.

#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3153 - Tomato Egg Muffins

(by Shirley McNevich)

4 hard boiled eggs
1/3 cup shredded cheese (your choice of type)
1/4 cup to 1/2 cup sliced green onions
1/2 cup mayo
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. pepper
4 English muffins (sliced)
8 tomato slices

Peel hard boiled eggs and chop the eggs. In a bowl add chopped eggs, shredded cheese, sliced green onions, mayo, Worcestershire sauce, garlic salt and pepper--stir well to mix. Cover the bowl and refrigerate overnight. The next day toast the 8 English muffin halves, place one sliced tomato on each muffin half and spread the egg mixture evenly over all of the tomatoes. Place them on a cookie sheet, turn oven to broil, place cookie sheet under the broiler and broil for 4-6 minutes or until bubbling hot. Serve hot.

#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.

#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

#1168 - Grilled Cheese Sandwiches

(by Shirley McNevich)

cheese slice singles (American, mozzarella--whatever you like best)
sliced bread (any style you like)
butter
sliced tomatoes (optional)
sliced cooked bacon (optional)

Place a skillet over LOW heat--spray it with Pam. Butter two slices of bread. Place two slices of cheese between the bread (unbuttered side) so that the buttered side of the bread is on the OUTSIDE of the sandwich. Use a spatula to place the sandwich in the skillet. Cook until bottom side is browned, then flip and cook the other side. Optional--place tomato and cooked bacon BETWEEN the two cheese slices before cooking.