Turkey Sandwiches

Turkey Sandwiches

by Marci Valentine

ham and cheese sandwiches (aka funeral sandwiches)

Summer Miller
1 package of rolls (my favorite are the rolls at Costco)
1/2-1 lb. shaved ham (or leftover spiral cut ham)
Swiss cheese, thinly sliced (I like Havarti cheese a bit more)
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder
poppy seeds


Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the other ingredients over each one roll. Sprinkle with poppy seeds. Cover tightly with foil and place them in the fridge anywhere from 4-18 hours.


Preheat the oven to 350 degrees. Bake for 15 minutes, or until cheese is melted and bun tops are a bit golden.

Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!

Cobb Salad in a Cone

Kim Hamilton

Here is my idea anyway... for Cobb Salad Cones (or any sandwich filling inside an ice cream cone- just pack the filling and the cone separately, and they can scoop it in and eat! FUN!) This could be really good with Nutella and fruit, fruit salad, tuna, PB&J mixed with cereal, almost anything you could think up! Savory items will probably go best with the wafer cones, but you could use sugar cones for the sweeter fillings too!

Cobb Salad Wrap Filling (courtesy of About.com)

You can use other vegetables in this easy no cook sandwich wrap recipe. Try sliced red or green peppers or thinly sliced summer squash. You can make the filling ahead of time and store it in the fridge until you're ready to make the sandwiches.

Prep Time: 35 minutes
Total Time: 35 minutes

Ingredients:

2 cups cubed cooked chicken
1/3 cup chopped green onion
1 tomato, seeded and chopped
1 avocado, peeled and chopped
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. Dijon mustard
6 (10") flour tortillas
1-1/2 cups shredded fresh spinach
1 cup crumbled blue cheese

Preparation:
Combine chicken, green onion, tomato and avocado in medium bowl and gently mix. In small bowl, combine salad dressing and dijon mustard and whisk to blend. Add to chicken mixture and stir to coat.

When ready to serve, spoon chicken mixture into each tortilla. Top with spinach and blue cheese. Fold up bottom edge and fold in sides, and serve. 6 servings

Cheese Squares

Cheese Squares

1 pound Monterey Jack cheese (shredded)

1 pound sharp or med. Cheddar cheese (shredded)

6 eggs (beaten)

5 oz. can evaporated milk

1 large can green chilles

Add evaporated milk to beaten eggs and cheeses.

Grease a 9X13 pan and line with gr. chilles

Spread the cheese mixture on top and bake

350 degree oven 45 minutes to 1hour, until set

Enjoy,

Cheryl Pugliano

Creamy Fiesta Pasta Salad

Creamy Fiesta Pasta Salad
by Courtney Graves

1 pk. color pasta, cooked
1 can Kidney Beans, drained
1 can corn, drained
1 can Garbanzo beans, drained
1 can olives, drained and chopped
cubed cheese--as much as you want
tomatoes, chopped and also as much as you want
Combined all together.

DRESSING
1 pk. Hidden Valley Fiesta Ranch Dip (I can only find it at Walmart)
2 cups buttermilk
2 cups mayo.

Mix well, pour over pasta and mix together well.

Its best if you can refrigerate it for about an hour its best!