 |
|
 |
Cornsandwich recipes Carnival Corn Dogs 8 hot dogs 2 tablespoons cornmeal 1 tablespoon granulated sugar 1 cup pancake mix 2/3 cup water Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels. sandwich recipes Cheese Flautas In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep. With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into a cigar-shape without pinching ends together. Fry until brown on both sides. These are delicious served with guacamole and sour cream on the side sandwich recipes Corn Dogs 1 cup flour 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 2/3 cup cornmeal 2 tablespoons shortening 1 egg, lightly beaten 3/4 cup milk 1 pound hot dogs Vegetable oil (for deep frying) Catsup Prepared mustard Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F until brown. Drain on paper towels and serve with catsup and mustard sandwich recipes Grilled Garlic Steak Sandwiches 1 1/2 cups butter or margarine 30 cloves garlic, minced (about 2/3 cup) 5 large red bell peppers 5 large green bell peppers 3 large (about 1 1/2 pounds total) onions 3 flank steaks, each 1 1/4 to 1 1/2 pounds Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions. Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until vegetables are browned and onions taste sweet, about 30 minutes; keep warm. Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for rare. Transfer steaks to cutting board and tent with foil to keep warm. Toast rolls on grill. Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic mixture. Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and spreadable herbed cheese (such as Rondele or Boursin). sandwich recipes Grilled Salmon Burgers 1 (15 1/2) ounce) can salmon 1/4 cup uncooked oatmeal 1/2 cup corn flake crumbs 2 tablespoons mayonnaise 1/3 cup chopped onions 2 tablespoons lemon juice 1 egg 2 teaspoons horseradish Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side. Serve on buns. These are delicious! sandwich recipes Mexican Rarebit 3 tablespoons chopped green bell pepper 1 tablespoon butter 1/2 cup canned tomatoes, drained and chopped 1 (8 ounce) can whole kernel corn 2 tablespoons diced canned green chiles 1/4 teaspoon salt 1 pound sharp Cheddar or Monterey jack 1/4 cup bread crumbs 1 egg, lightly beaten Sliced pimento Minced parsley In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in crumbs and egg. Cook and stir until mixture is thickened. Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast. sandwich recipes Santa Fe Pork Sandwich 1 (4 x 6-inch) piece of focaccia Lettuce leaf Sliced orange Sliced red onion Thinly-sliced pork roast Sour cream Salsa or hot pepper sauce Thinly-sliced avocado Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast; dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork. Serve with corn salad or black bean salad with salsa sandwich recipes Spicy Sausage Sandwiches Salsa 2 jalapeño peppers 1 large fresh banana pepper 1/2 cup diced red bell pepper 1/2 cup diced Vidalia or sweet onion 1/2 cup frozen corn, thawed 1 tablespoon chopped fresh cilantro or parsley Remove seeds and membranes from jalapeño and banana peppers if desired (for a less spicy salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover and refrigerate until ready to serve. Sandwich 1 pound bulk pork sausage 6 English muffins, split and toasted 6 slices Colby or Jack cheese Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink. Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve remaining salsa on the side. Yields 6 servings. sandwich recipes Super Monte Cristo Sandwiches Sliced sandwich bread Deli sliced honey or boiled ham Deli sliced turkey Deli sliced Swiss cheese Canned pineapple slices 2 to 3 cups corn flakes, semi-crushed 2 eggs 1 cup milk Raspberry jam (or favorite flavor) Vegetable oil Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to remove excess moisture ). Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze them to keep them from falling apart while working with them. When you are ready to fry the sandwiches, beat the egg and milk into a light mixture. Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. Repeat this process one more time. Put wooden picks into the sandwich halves to secure if necessary. If deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the corn flakes are golden brown. Remove and allow to drain. If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden brown. Again drain on paper towels. Serve with a side of raspberry jam for dipping. sandwich recipes Taco Burgers 1 1/2 pounds hamburger 1 tablespoon onion, chopped (I use more) 1 package taco mix 1 beaten egg 1 cup finely crushed tortilla chips Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice of cheese on top of each patty and continue grilling until it just begins to melt. Serve on buns with lettuce, tomato, and salsa. I also serve guacamole. Taco Filling 1 large, ripe tomato, roasted, then peeled and roughly chopped 1/2 small onion, chopped 1 clove garlic, peeled and chopped 1 tablespoon lard or vegetable oil 1 whole chicken breast, cooked skinned, boned and shredded 1/2 teaspoon salt Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and season with salt. To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap. Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes. Drain on paper towels and keep warm in a slow oven while frying the remainder. Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese. sandwich recipes Tortilla Sandwiches (Sincronizadas) 16 corn tortillas 12 ounces asadero or mozzarella cheese 8 slices ham Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla. Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks. Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack. Tostadas Vegetable oil 8 corn tortillas Favorite ground meat filling, warmed Shredded lettuce 2 avocados, coarsely chopped 2 tomatoes, coarsely chopped 1 cup Cheddar cheese, grated Hot sauce Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and cheese. Variation Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with the garnishes. sandwich recipes Tribble Chicken Salad Sandwiches . 1 piece chicken per sandwich 1 ounce Swiss cheese 1 ounce corn beef 2 slices rye bread 2 tablespoons coleslaw [amount to taste] 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 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 mayo and juice to taste. sandwich recipes Corn Dog Yield: 6 servings 1/2 c Yellow corn meal 6 ea Frankfurters 1/2 c Flour 1 tb Sugar 1 ts Dry mustard 1 ts Baking powder 1/2 ts Salt 1/2 c Milk 1 ea Egg, lightly beaten 1 tb Melted shortening 6 ea Skewers or sticks Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. sandwich recipes Samantha’s Peanut Butter Candy Sandwiches 2 slices bread Peanut butter Karo light corn syrup Mix peanut butter and corn syrup together. Spread on a slice of bread. Enjoy! | ||
|
| |||