Turkey Gobble-Up Sandwiches

I found this recipe in a Taste of Home magazine and finally tried it out this year with our leftovers from Thanksgiving. Very good and filling - I think a half an English muffin was perfect!

1 large ripe avocado, peeled and pitted

1 T lemon juice

2 T mayo

2 T sour cream

1/4 t hot pepper sauce

6 English muffins, split and toasted

12 slices turkey breast

12 slices tomato

12 slices cheese (I used Swiss)

12 bacon strips, halved and cooked

Place muffin halves, cut side up, on cookie sheet lined with foil. Mix together avocado, lemon juice, mayo, sour cream and hot sauce till blended. Spread over muffin halves. Layer turkey, tomato, and cheese on top.

Broil on low for 3-4 minutes until cheese is melted and then add bacon to the top of each open-faced sandwich. May broil an add'l minute to get bacon "stuck" to the melted cheese.

Hot Chicken Hoagies

From My Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Sloppy Joes

from Amy

1 lb ground beef

1 onion

1 can of condensed tomato soup

2 T brown sugar

2 T mustard

1/4 c ketchup

1 T cider vinegar

s&p to taste

Brown burger and onion. Add rest of ingredients.  Simmer 15 min.  Can also add shredded cheese.  Easy to cook in crock pot as well on low.
 Food Storage:  Use canned ground beef  and dehydrated onion (and I also add other dehydrated veggies like carrots, peppers and celery.)

Chicken Salad Croissants

from Amy

4 cups cooked, cubed chicken

2 T oil

2 T orange juice

2 T apple cider vinegar

1 t salt

Combine and let marinate in refrigerator at least 2 hours.

Add:

2 c chopped celery

1/2 c slivered almonds

1 t green onion, diced

1 1/2 c mayo

1/2 c Craisins (I've also used red grapes, halved)

Combine and refrigerate for 1 hour.  Makes 2 dozen cocktail croissants.

Chicken Salad

from the demonstrators at Costco in UT!

1/2 c mayo

1/4 t garlic powder

1/4 t onion powder

1/8 t dry mustard

1/2 c diced celery

2 T chopped green onion

1 - 12.5 oz can chicken, drained and cut into bite-sized pieces

Blend together mayo and spices.  Add celery, onion, chicken and stir to combine.  Cover and chill before serving.  Best if allowed to sit for hours to allow flavors to mingle.

Spiral Stromboli

from Taste of Home's Quick Cooking magazine

1 tube (11 0z) refrigerated crusty French loaf

3/4 to 1 cup shredded mozzarella cheese

3/4 to 1 cup shredded cheddar cheese

1/4 lb EACH thinly sliced deli salami and ham

1/4 cup chopped roasted red peppers OR 1 jar (2 oz) pimientos, drained

1 Tbsp butter or margarine, melted

2 to 3 Tbsp shredded Parmesan cheese

Unroll the dough and pat into a 14"x12" rectangle. Sprinkle with cheeses to within 1/2" of the edge. Top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.

Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden grown. Slice with a serrated knife. YIELD: 4 servings.

French Dip Sandwiches

adapted from Dinner's Ready

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.