Barbecue Frankburgers

Inredients :


- 1 pound hot dogs 
- 1 1/2 tablespoons Worcestershire sauce 
- 1/4 cup vinegar 
- 1 to 2 tablespoons granulated sugar 
- 1/2 cup catsup 
- 1/2 cup water 
- 1/2 cup chopped onions 
- 1/2 cup chopped green bell pepper 
- Hot dog buns 
 




Instructions :


- In an oblong glass dish, place hot dogs. 
 
- Combine remaining ingredients except buns. 
- Pour over hot dogs and bake at 350 degrees F for 1 
  hour. 
 
- Serve in hot dog buns. 
 
- For Variation : Use ground beef patties in place of hot dogs and 
  serve on hamburger buns. 
  

Black Forest Beef Sandwiches

Ingredients :


- 3/4 cup applesauce 
- 2 to 3 teaspoons prepared horseradish 
- 2 tablespoons sliced green onions 
- 1 pound flank steak 
- 2 tablespoons butter or margarine 
- 1/4 teaspoon salt 
- 1/8 teaspoon pepper 
- 4 slices lightly buttered rye bread toast 
- 1 cup shredded lettuce 
- Sliced red onions 
- Watercress 
 


Instructions :


- In bowl combine applesauce, horseradish and sliced green onions; set aside. 
 
- Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet 
  heat 1 tablespoon of the butter to sizzling. 
- Add half the beef and sprinkle with half the salt and pepper. 
- Toss over high heat until lightly browned. 
- Remove and repeat with remaining butter, steak, salt and pepper. 
 
- For each serving: place a slice of toast on plate; cover with 1/4 cup of 
  the lettuce and 1/4 of the beef slices. 
  Serve the applesauce mixture on the side. Garnish with red onion rings and 
  watercress. 
 
- Partially freeze flank steak to make slicing easier. 
 
- Makes for 4 servings. 

Philly Cheese Meatball Sandwiches

Ingredients :


- 2 teaspoons vegetable oil
- 1 green bell pepper, cut into strips
- 1 small onion, cut into thin wedges
- 1 (18 ounce) package frozen, fully cooked meatballs
(about 35 meatballs)
- 6 hoagie rolls, split and warmed
- 3/4 cup low-fat pasteurized process cheese spread sauce, heated




Instructions :


- Heat oil in a large nonstick skillet over medium heat until hot.
- Add bell pepper and onion.
- Cook and stir 3 minutes. Add meatballs.
- Cover and cook 13 to 14 minutes, or until meatballs are heated
through and vegetables are tender, stirring occasionally.

- Spoon meatball mixture into rolls and drizzle with cheese sauce.

Makes for 6 sandwiches.

Barbecued Turkey on Focaccia

Ingredients :


- 4 pieces focaccia or thick-sliced,
country-style rosemary bread
- 1/2 ripe avocado, mashed
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon prepared horseradish
- 8 slices barbecued turkey breast
- 4 slices canned pineapple, drained
- 4 teaspoons honey mustard
- 1/4 cup shredded Swiss cheese
- Lightly toast bread.


Instructions :


- In small bowl combine avocado, lemon juice and horseradish.
- Divide into four portions and spread on bread.
- Top each sandwich with two slices of turkey and a pineapple slice.
- Spread 1 teaspoon mustard over each sandwich, sprinkle 1 tablespoon
cheese over each and place under broiler, cooking until cheese is melted
and lightly browned.

Serve warm.

Barbecued Brisket

Ingredients :


- 1 (4 to 5 pound) fresh beef brisket
- 1 (5 ounce) bottle Liquid Smoke
- 3 teaspoons garlic salt
- 2 teaspoons onion salt
- 2 teaspoons celery salt
- 1 (18 ounce) bottle barbecue sauce
- Heavy-duty aluminum foil



Instructions :


- Line a 12 x 9-inch or larger baking dish with heavy-duty
aluminum foil, allowing enough foil to cover meat.
- Turn brisket fat-side down and pour entire bottle of
Liquid Smoke over meat.
- Sprinkle the 3 salts over meat.
- Turn brisket over (fat side on top) and seal with foil.
- Marinate overnight.
- Next morning pour off marinade, bake in a 225 degree F
oven for 5 hours, Let cool.
- Pour off gravy and refrigerate until cold.
- Slice meat with meat slicer on a thin setting or use an
electric knife.
- Layer in casserole dish the brisket and barbecue sauce, repeat several times.
- Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.

Makes for 8 to 10 servings.

Mini Cheese Calzones

Ingredients :


- 6 sticks (1 ounce each) string cheese
- 1 package (11 ounces) refrigerated bread-stick dough
- 1 cup jarred marinara sauce or pizza sauce for serving



Instructions :


- Preheat the oven to 400°F
- Unwrap the string cheese sticks and cut them in half crosswise.
- Open or unroll the bread-stick dough and separate it into 12 rectangles.
- Coil a rectangle of bread-stick dough around a piece of
cheese stick as if you were wrapping it with yarn.
- Completely cover the cheese, tucking the dough ends
under and pinching them to seal closed.
- Repeat with the remaining dough and cheese.
- Place the dough-covered cheese on an ungreased baking sheet.
- Bake the mini calzones until they are golden brown,
about 12 minutes.
- Remove them from the baking sheet and serve at once with a bowl of
marinara or pizza sauce for dunking.

Serves 6 / makes 12 mini calzones

Tuna Cheese Spread

Ingredients :


- 8 ounces cream cheese, softened
- 1 (6 ounce) can tuna, drained and flaked
- 1/2 cup finely sliced scallions
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 3/4 teaspoon curry powder
- Dash of salt
- Bread of crackers



Instructions :

- In a bowl, combine the first seven ingredients, mix well.
- Spread on bread or crackers.

* make for 2 cups.

Tuna Salad

Ingredients :


- 2 (7 ounce) cans tuna
- 1 cup diced celery
- 1/4 cup sweet relish
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dried tarragon
- 1 teaspoon dried parsley flakes
- 1 tablespoon instant minced onion
- 1 tablespoon lemon juice
- 1 cup mayonnaise


Instructions :

- Drain and flake tuna.
- Add celery and relish.
- Combine remaining ingredients.
- Mix well, add to tuna.
- Mix thoroughly.

Tribble Chicken Salad Sandwiches

Ingredients :


- 1 piece chicken per sandwich
- 1 ounce Swiss cheese
- 1 ounce corn beef
- 2 slices rye bread
- 2 tablespoons coleslaw
- Salt to taste

*Coleslaw for Tribble Chicken Salad :

- 2 1/2 cups shredded cabbage
- 3/4 cup shredded carrots
- 1/4 slice green onions
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- Salt, to taste



Instructions :


- Cook chicken by bringing to boil then simmer until done.
- Make Coleslaw. Put Swiss and beef on bread.
- Remove meat from chicken bones and spread over corn beef.
- Sprinkle with salt.
- Add coleslaw. cut and serve with pickle.

Coleslaw: Mix all, adding mayonnaise and juice to taste.

Shrimp Boats

Ingredients :


- 1 pound peeled raw shrimp (50-60 count)
- 1/4 cup olive oil
- 1/4 cup butter
- 2 tablespoons minced garlic
- 1 tablespoon crushed hot red pepper
- Salt and pepper, to taste
- 4 tablespoons butter
- 1 medium onion, sliced
- 1 small sweet green pepper, sliced
- 1 small sweet red pepper, sliced
- 2 hoagie buns



Instructions :


- In large cast iron frying pan, melt the 1/4 cup
butter with olive oil. Add garlic and hot red pepper.
- On low heat cook about 10 minutes, so as to blend flavors.
- Add shrimp and cook until they are a deep pink.
- In small frying pan melt the 4 tablespoons butter.
- Add onion with red and green pepper slices.
- Cook until soft, not browned.
- Place in small serving dish.
- Divide shrimp mixture into the two buns,
and drizzle with the drippings.
- Top with onion/pepper mixture.

Makes for 2 sandwiches.

Barbecue Quesadillas

Ingredients :


- 8 (10 inch) flour tortillas
- 12 ounces smoked or barbecued meat
- 2 cups shredded Cheddar cheese
- 1 cup sautEed red bell peppers, julienne
- 1 cup sautEed onions, julienne
- 1 cup sautEed sliced mushrooms
- Barbecue sauce




Instructions :


- Saute onions, peppers and mushrooms and place in bowl.

- Shred or chop your meat and coat lightly with barbecue sauce.

- Preheat nonstick skillet on medium.

- Spray pan with Pam.

- Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with
smoked sauced meat and sautEed vegetables.

- Cover everything with another tortilla.

- Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla
is browned, remove from pan and cut into wedges.

- Repeat process until all tortillas are used.

- Serve on a large platter with salsa, sour cream and guacamole.

Avocado and Chicken Tortas

Ingredients :


- 1 fully ripened Mexican avocado
- 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
- Salt and freshly ground black pepper, to taste
- 8 ounces grilled chicken breast, sliced
- 1 cup shredded iceberg or romaine lettuce
- 1 tomato, sliced
- 2/3 cup mashed black beans, divided
- 1/4 cup pickled jalapeÒo pepper slices




Instructions :


- Cut lengthwise around middle of avocado; twist avocado to separate halves,
strike pit with a knife blade to remove; scoop out pulp with a spoon.

- In a small bowl, mash avocado.

- To assemble tortas ->Spread mashed avocado on cut sides
of rolls, dividing evenly. Sprinkle with salt and pepper.

- On bottom halves, layer sliced chicken, lettuce, tomato,
black beans and jalapeOo pepper slices.

- Firmly press tops of rolls on tortas.

For: 2 sandwiches

Asian Turkey Burgers

Ingredients :

- 1 pound ground turkey
- 1 1/3 cups canned French fried onions, divided
- 1 egg
- 1/2 cup finely chopped water chestnuts
- 1/4 cup dry breadcrumbs
- 3 tablespoons teriyaki sauce
- 1 tablespoon Frank's RedHot sauce
- 2 teaspoons grated fresh ginger
- 4 sandwich buns
- Shredded lettuce



Instructions :

- Combine turkey, 1 cup French fried onions, egg, water chestnuts,
breadcrumbs, teriyaki sauce, hot sauce and ginger.
- Shape into 4 patties. Broil about 6 inches from heat or grill over
medium heat 10 minutes or until no longer pink in center, turning once.
- Serve on buns, topped with remaining 1/3 cup French fried
onions and lettuce.

For : 4 burgers