Start summer with recipes for new sandwiches

Wednesday, May 4, 2005

smcclanahan

We are rapidly approaching the end of another school year. Every day is filled with meetings and activities revolving around school. Both of our children are looking forward to their class field trips and the highlight of the year, which is Play Day. They will have a great last couple of weeks, and I think all of us are ready for summer break.

Joan Weeks of Cape Girardeau gave me several recipes for different sandwiches and macaroni and cheese. These are not your plain grilled cheese sandwiches, and I think you will enjoy them for a welcome change in sandwich preparation.

Mozzarella Cheese Sandwich

12 thin slices bread

1 teaspoon oregano leaves

1/3 cup soft butter

6 slices (1/2 pound) mozzarella cheese

1/4 teaspoon salt

1/16 teaspoon pepper

1/16 teaspoon garlic powder

2 tablespoons Parmesan cheese

2 large eggs

Olive oil

Trim crusts from bread. Mix oregano with butter. Spread on one side of each slice of bread. Place mozzarella on buttered side of six slices of bread. Top with remaining slice, buttered side next to cheese. Press edges together firmly. Combine next five ingredients. Beat well. Dip sandwiches into mixture. Fry on both sides until brown.

Open-Faced Ham and Tomato Cheese Puff Sandwiches

6 slices firm bread

Soft butter

6 slices cooked ham

2 large tomatoes

Salt and pepper, to taste

2 large egg whites

1/4 teaspoon salt

1 cup shredded American cheese

1/2 teaspoon powdered dry mustard

1/2 teaspoon paprika

Dash cayenne

Spread one side of bread with butter. Cover with ham. Slice tomatoes 1/2-inch thick. Sprinkle with salt and pepper. Combine egg whites and 1/4 teaspoon salt. Beat till stiff. Fold in remaining ingredients; spoon over tomatoes on each slice. Place under broiler. Broil 8 to 10 minutes. Makes six sandwiches.

Poppy Seed Cheese Dream

6 slices white bread

1/4 pound Cheddar cheese, grated

1 tablespoon hot water

1 tablespoon poppy seeds

6 slices bacon, cut in half

Toast bread on one side only. Blend next three ingredients. Spread on toasted side of bread. Broil bacon until about half done. Arrange two halved pieces on each piece of toast. Broil 4 inches from heat about 5 minutes, until bacon is crisp and cheese melted and brown.

Macaroni Mousse

1 1/2 pounds elbow macaroni, cooked

2 1/2 cups scalded milk

1 1/2 cups soft bread crumbs

5 eggs, beaten

8 tablespoons butter, melted

1 1/2 tablespoons pimiento, chopped

1 1/2 tablespoons parsley, chopped

2 to 3 tablespoons chopped onion

2 1/4 cups sharp Cheddar cheese, grated

Pour scalded milk over crumbs. Mix eggs, butter, pimiento, parsley, onion and cheese. Combine all ingredients and pour into a 2-quart casserole. Bake 50 minutes at 350 degrees. Let sit 10 minutes. Loosen edges and turn onto platter. Serves 6 to 8.

Macaroni Pizza

1 1/2 cups macaroni, cooked

2 eggs, beaten

1 cup milk

12 ounces tomato sauce

1/2 pound ground beef, lightly browned

1 cup cheese, grated

Salt, pepper and oregano, to taste

Mix macaroni with eggs and milk. Pour into a 9-by-13 inch-baking dish. Bake at 375 degrees 10 minutes. Remove from oven. Pour tomato sauce over top. Sprinkle with ground beef and remaining ingredients. Bake another 10 to 15 minutes. Cut into squares and serve hot.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or P.O. Box 699, Cape Girardeau, Mo. 63702. Recipes have not been tested by the Southeast Missourian.

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