Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
SANDWICHES & PERMANENT MARKER REMOVER
I think sandwiches are the ultimate fast food.You can use left over spaghetti,meat loaf,chili or anything else between 2 slices of bread and it becomes total comfort food.Face it,anything can be a sandwich and it can be eaten cold,broiled,baked ,fried or grilled.
A toddler can eat spaghetti as a sandwich and actually enjoy it instead of having to sit through that picture that every parent takes with it all over the face.
SANDWICHES
The Best Tuna Sandwich
This tuna has lots of veggies in it, but if you dice them very small, it’s so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it
25 min | 25 min prep
SERVES 6 -8
2 (12 ounce) cans of solid albacore tuna (in water)
1 small green bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small onion (finely diced)
1 celery (finely diced)
2 medium sized dill pickles (finely diced)
4 tablespoons mayonnaise (heaping, use a regular kitchen tablespoon)
Drain tuna very well and add to large bowl
dice all of the above very small as indicated and add to tuna.
I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
add a few shakes of black pepper and salt (opt).
Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
Hope you enjoy & agree this is one of the best Tuna Sandwiches!
Reuben Sandwich
This is how I make them:
rye bread
butter, softened
corned beef, thinly sliced
swiss cheese, thinly sliced
sauerkraut, well-drained (put the sauerkraut in paper towels to remove the moisture)
French dressing or Thousand Island
Butter the rye bread on one side like for a grilled cheese sandwich.
Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese.
Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side.
Flip over and brown the other side until the cheese has melted.
Serve the French dressing either on the side or open the sandwich’s and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like
Sandwich Spread
22 min | 10 min prep
SERVES 6 -8
12 ounces Spam or turkey spam, cubed
2 hard-boiled eggs, minced
1 dill pickles, minced
1/4 onion, minced
1/4 green pepper, minced
2 stalks celery, minced
1 tablespoon sweet pickle relish
1 tablespoon hot dog relish or chili sauce
1 dash garlic powder
1 dash dill weed
mayonnaise, to mix
Grind the Spam in food processor or meat grinder.
Add rest of ingredients except mayonnaise and mix.
Stir in enough mayonnaise for spreading consistency.
Store covered and refrigerated.
Pilgrim Sandwich
Yummy sandwich. Sandwiches can be cut into 4 squares to serve at parties or brunches.
15 min | 10 min prep
SERVES 4
8 slices French bread or sourdough bread (If using french bread, cut off majority of crust so that it can be fried on both sides.)
3/4 cup thousand island dressing
1/2 lb swiss cheese
1 lb sliced turkey breast
mayonnaise
Spread outside of bread lightly with mayonnaise.
Spread inside of bread with thousand island dressing.
Equally divide turkey between 4 sandwiches.
Equally divide cheese between 4 sandwiches.
Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
When toasted and cheese is melted, sandwich is ready to enjoy!
Taco Sandwich
From Best of Country Cooking 2005 We enjoyed this immensely, messy to eat, so include a fork and knife.
30 min | 15 min prep
SERVES 6
1 (1 lb) unsliced loaf Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
1 lb ground beef
2 tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices American cheese
Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use). In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside.
In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.
Liverwurst Sandwich
10 min | 5 min prep
SERVES 1 -2
2 slices liverwurst
2 slices onions
1 teaspoon butter
1 teaspoon mayonnaise
1 teaspoon yellow mustard
2 slices bread
salt & pepper, to taste
Butter both sides of bread and toast until brown in toaster or in a 350 degree oven.
Spread mayonnaise on one slice of bread and top with onions and liverwurst. Season with salt and pepper.
Spread mustard on other slice of bread and place on top of onions and liverwurst.
Smash down and enjoy.
Chocolate Sandwich
From “Zingerman’s Guide to Good Eating”
11 min | 5 min prep
SERVES 1
1 tablespoon butter, at room temperature
2 slices sourdough bread, 1/2 inch thick
2 ounces dark bittersweet chocolate (Best to use bars shaped like a Hershey bar or cut up the chocolate if thick)
Butter each slice of bread on one side.
Sandwich the chocolate between the non-buttered sides.
Heat a small skillet over medium heat.
When the skillet is hot, place the sandwich in the center.
Set a bowl or plate on the sandwich to weigh it down.
Cook until the bottom of the bread is lightly browned, about 3 minutes.
Turn the sandwich over and brown the other side, about 3 minutes more.
Serve warm so the chocolate can drip down your wrists as you eat.
Hero Sandwich Recipe
Nothing fancy about this, plain ole basic.
15 min | 15 min prep
SERVES 8
1/2 cup mayonnaise
1/4 cup Italian salad dressing (prepared)
3 cups shredded lettuce
1 loaf French bread, cut in half lengthwise
8 ounces thinly sliced bologna
8 ounces sliced cooked turkey
2 medium tomatoes, thinly sliced
6 slices American cheese
1 medium green pepper, thinly sliced
Mix together the mayonnaise and italian salad dressing.
Toss the lettuce with 1/4 cup of the dsressing mixture, set aside.
Brush cut sides of bread with remaining dressing mixture. Fill bread with lettuce mixture, meat, tomatoes, american cheese and green pepper. Cut crosswise into 8 slices.
Pineapple Sandwich
They are delicious. So try it!
5 min | 5 min prep
2 sandwiches
1 (6 ounce) can pineapple slices
4 slices white bread
Miracle Whip
Drain pineapple well.
Put Miracle Whip on bread.
Put pineapple slices to cover one slice.
You have a sandwich. Yum.
Gross but Oh So Good Sandwich
I know the peanut butter and egg combo sounds weird, but its my ultimate comfort food. The peanut butter and sugar can be adjusted to your taste.
10 min | 5 min prep
SERVES 1
2 slices bread
1 egg
1 tablespoon peanut butter
1 teaspoon sugar
butter or nonstick cooking spray
toast bread slices.
fry egg the egg with butter or spray.
put the peanut butter on one side of the toast and the sugar on top of the peanut butter so that the sugar sticks to the peanut butter.
place fried egg between slices of toast.
enjoy!
Funny College Sandwich
A sandwich that is theoretically free (there is tution to pay) if you have a meal plan or a friend with a meal plan who is talented at stealing loaves of bread and bagels from the cafeteria and dormmates who leave their doors open. Active work time does not include obtaining ingredients.
I do not recommend stealing anything so you could ask if you could have left overs or borrow these things.
2 min | 1 min prep
SERVES 1
2 slices bread (available from your cafeteria. Best smuggled out in your bookbag)
2 slices American cheese (available from your cafeteria. Remove all mold. Choose slice best uniform in colour)
1 tablespoon peanut butter (from your roommate or dormmate)
2 tablespoons cereal (available from the cafe or your roommate. Choose on your sweet preference, the kinds with marshmallo)
1 tablespoon chocolate chips or chocolate (available from the dormmate who keeps getting packages from her family)
After obtaining all ingredients incident free:.
Set one slice of cheese on bread.
Smear peanut butter on cheese.
Sprinkle over cereal peanut butter.
Sprinkle chocolate over cereal.
Top with the remaining slice of cheese.
Top with remaining slice of bread.
Microwave for about 30 seconds on a microwave safe device.
Tofu Sandwich Spread
Makes a thick spreadable paste similar to the Loma Linda Sandwich Spread . The texture will firm in the fridge. I like it on home made bread with a dill pickle but it is also an excellent cracker spread. Seasonings are optional and amounts can be varied. You can try other nut butters if you’re not into peanuts.
15 min | 15 min prep
SERVES 8
1 (15 1/2 ounce) can garbanzo beans, drained
1 (3 7/8 ounce) can of sliced black olives, drained
1 (6 ounce) can tomato paste
3 1/2 ounces firm tofu, about 1/4 of a 14oz package
2 tablespoons peanut butter
1 teaspoon lemon juice
1/2 teaspoon celery seed
2 ounces pimientos, drained (small jar)
1 teaspoon onion powder
1/2 teaspoon Accent seasoning, has msg, increase the salt (optional)
1/4 teaspoon sea salt (optional)
1/2 teaspoon Braggs liquid aminos (optional)
Cream all ingredients in a food processor.
Mediterranean Vegetable Sandwiches
A Mediterranean-Style Sandwich from the South Beach Diet’s “Daily Dish” (Phase 2). The bright colors and flavors of this overstuffed sandwich reflect the sunny region it’s named for. Soaking the onions in ice water tames the bite; try this technique for salads too. If you’re on Phase 1, skip the pita and eat the filling as a salad.
30 min | 30 min prep
SERVES 4
1/2 small red onion, very thinly sliced
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 1/2 cups baby spinach
1/3 cup reduced-fat feta cheese, crumbled
1 medium cucumber, halved crosswise and thinly sliced lengthwise
1 large tomato, thinly sliced
2 roasted red peppers, rinsed and cut into 1/4-inch slices (from a jar)
1/4 cup kalamata olive, pitted and roughly chopped
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon ground cumin
cayenne
2 (6 inch) whole grain pita, halved
Place onion in a small bowl and cover with ice water, let sit for 10 minutes.
Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
Fill pita halves with vegetable mixture and serve.
Permanent Marker Remover
3 min | 1 min prep
1 use
toothpaste
damp cloth
cover marked areas with tooth paste. rub in a bit.
Let set a couple minute wipe off with a clean damp cloth.
May need to scrub a bit.
May need to repeat to completely remove all traces.
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