|The Hotel St. Francis Cook Book|
|by Victor Hirtzler|
In this cookbook the author has endeavored to give expression to the art of cookery as developed in the years in keeping with the importance of th...
1 - 10 of 745 for cooked sandwiches
Sauté in a skillet or oven-bake bacon until crisp; drain and press on paper towels to remove excess grease. Toast or grill bread or bun with butter ...
Cook a lean piece ... burning. Grind or process the meat pieces with pieces of onion, green pepper, and pickles. Salt and pepper and mix with mayonnaise.
TOPPINGS: Such as ... in meat. Cover; cook on low heat ... bubbly. Stir in cooked meat. Heat through. ... toppings. Cover with roll tops. Makes 8 servings.
Trim excess fat ... needed). Cover and cook on low heat ... buns with desired amount of barbecue sauce. Or serve natural juice on the side as a French dip.
Preheat Oven to ... these hot robust sandwiches! Turn the ... microwave. Pour some of the Au-Jus into a mug or cup and dip your sandwich in the Au-Jus and Enjoy!
Chop about 1/3 of the ham (1/2 pound) in a food processor then combine with other salad ingredients (diced ham, celery, onion, eggs). In a mixing ...
Prepare the starter ... panini grill or sandwich press until toasted ... serve. The ingredients for the sandwich filling are sufficient for one sandwich.
Combine yogurt, green ... and refrigerate. Cut sandwich rolls in half ... tomato; top with tuna, dividing equally. Makes 6 servings, 146 calories each.
Prepare Bisquick mix. Spread 1/4" in large glass baking pan. Mix all other ingredients together evenly and layer 1/2 over Bisquick mixture. Sprinkle ...
Chop 1 cup ... slices, mayonnaise side up, over bacon. Top with tomato slices, tuna mix and remaining bread, mayo side down. Cut sandwiches into quarters.
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