BarBQ Beef Sandwich
Swedesburg Cookbook 1982
3½
- 4 # Chuck roast, 1 pkg. onion soup
1
16 oz. jar hickory smoke BarBQ sauce
Place on large sheet of foil and cover with onion soup
mix and BarBQ sauce. Wrap tightly. Place in oven at 250º
for 8 hours or overnight. I use crock pot.
Shred meat with forks and place on buns to serve. May be
wrapped and frozen.
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Gma's
Sandwitch** Spread
1 can span, ground, 3 Cups grated carrots, green pepper,
onion, 6 hard cooked eggs, 2 Tbsp. vinegar, honey each, 1
cup mayonnaise.*
Put first 5
ingredients in meat grinder. Mix remainder and add.
Spread on open faced bread. I often cut into shapes of
trees, wreaths, & circles. I also used a round pecan
bread purchased from the bakery.
A
round pecan bread purchased from the bakery is great for
spreading with cream cheese & pineapple mixture for
variety.
*Salt
watchers note: (I never add 1 tsp. salt as it is already
salty enough.)
**Gma's
spelling on the recipe card she wrote to me. Gma
Dora Johnson 1956 wife of Ernest Melvin Johnson of Eau
Claire, Wisconsin.
This
Sandwitch** spread recipe
is asked for each time it is served.
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Chicken or Beef Burritos
2- 3# pot roast or Chicken, 2 Tbsp. cook oil, 1 C water,
1 large onion, 4 garlic cloves, 2 tsp. salt, 1 tsp
pepper, 1 C 28 oz diced tomato drained, 2 C 4 oz Chicken
granules, 2 Tbsp. flour, 1/4 C. cold water, 4-6 drops hot
pepper sauce, 18 flour tortillas
Serve warm with shredded cheese, sour cream, salsa
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Green Chili Quesadillas
(Quesadillas De Chiles Verdes)
2 Cups shredded cheddar cheese
1 can (4oz) Ortega® Diced Green chilies (I sub. fresh)
1/2 C. whole kernel corn, or zucchini, bean sprouts
1/4 C. sliced green onion (2)
6 or 10" flour tortillas
Salsa, chopped fresh cilantro
Combine Cheese, chilies, corn or other veggies, green
onion in bowl. Spread 1/3 Cup mixture into half tortilla
and fold.
Spray skillet and place tortilla into skillet. Cook each
side until medium brown and cheese is melted.
Serve
with salsa and cilantro.
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Chicken Quesadillas
Serve with Pineapple Slaw
8
flour tortillas
1 cup black bean dip 8 oz.
2 Cups chicken meat 10 oz.
1 Pkg (4oz) shredded sharp Cheddar Cheese
Prepare Quesadillas: Place on large cookie sheets. Spread bean
mixture on each & top with chicken and Cheddar. Bake
10 minutes until edges are browned and crisp, cheese
melts.
While
baking prepared slaw. See Pineapple slaw
Cut
each Quesadillas into 6 wedges and serve with salsa and
pineapple slaw. Good!
1
Cup Salsa 8 oz.
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| New
York Goodwich Sandwich
1 C. broccoli, 1/2 C Cauliflower
2 T. carrot, grated, 2 T. red cabbage grated
2 T. yellow squash, finely grated
1/4 C BarBQ onions
1 sprouted wheat tortilla, 1 T. Vegenaise
1/2 C each finely shredded lettuce & alfalfa sprouts
2 slices avocado, dash RealSalt™
Cut broccoli into very thin lengths using only
florets and upper stalk. Break cauliflower into small florets. Place
them into vegetable steamer for 5 minutes until crisp. Combine carrot
cabbage, and squash and mix.
BarBQed Onions
2 tsp. Grapeseed oil, one small onion sliced, 1
tsp. Spice Hunter BarBQ spice.
Heat tortilla until warm. Put it on plastic wrap.
After combining other ingredients and mixing, stuff into pocket.
Can use pocket pitas.
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Bean
and Veggie Wrap
4 fat-free flour
tortillas (6 to 8 inches in diameter)
2 cups sliced mushrooms
1 medium onion (cut lengthwise in half, then cut crosswise into thin
slices)
1 can (15-ounce size) black beans ( rinsed & drained)
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (I use substitute
Cheddar.)
Heat tortillas
as directed on package. While tortillas are heating, spray 10-inch
nonstick skillet with cooking spray; heat over medium heat. Cook
mushrooms and onion in skillet about 4 minutes, stirring frequently,
until onion is crisp-tender. Stir in beans; heat through. Stir in
spinach; remove from heat.
Divide bean mixture among tortillas. Sprinkle with cheese. Fold one
end of each tortilla up about 1 inch over filling; fold right and left
sides over folded end, overlapping. Fold remaining end down.
Per Serving (excluding unknown items): 192 Calories; 2g Fat (9.8%
calories from fat); 13g Protein; 30g Carbohydrate; 13g Dietary Fiber;
3mg Cholesterol; 595mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean
Meat; 1 Vegetable.
This recipe for Bean And Veggie
Wrap serves/makes 4
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Asian Chicken
Wraps
serves 4
1 1/2 cup Chinese
cabbage, thinly sliced
1 1/2 cup iceberg lettuce, thinly sliced
1 cup bean sprouts
1/4 cup red bell pepper, sliced in strips
1/2 cup vinaigrette
2 teaspoons soy sauce (low sodium is best)
4 (10-inch size) tortillas
1 1/2 pound boneless, skinless chicken breast, grilled
Directions:
In a large bowl,
combine the first six ingredients. Mix well. Place vegetable mixture
in a line across the center of each tortilla 1 to 1 1/2" from the
edge.
Thinly slice chicken breasts and place the meat on top of the
vegetables.
Fold one side of tortilla over filling and tightly roll.
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Crunchy
Veggie Sandwiches
Serves 6
1 cup chopped green pepper
1 cup chopped seeded cucumber
1 cup chopped celery
1 cup chopped seeded tomato
2 tablespoons chopped onion
2 tablespoons minced fresh parsley
2 tablespoons chopped dill or sweet pickles
1/3 cup fat-free sour cream Or TJ Yogurt™
1/4 cup reduced-fat mayonnaise I use Vegenaise™
1/4 teaspoon salt
Lettuce leaves
6 sandwich rolls, split
Combine the first seven ingredients. In a
small bowl, whisk the sour cream, mayonnaise and salt until blended.
Stir into vegetable mixture.
Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.
"A great way to get your vegetables. Even the non vegetable
lover will like these."
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