Recipe(tried): Joansy's Italian Grinder Sandwich

Hi!
Oh, what great almost-fall weather we're having here in Indiana! I hope it's the same where you are. It's been a bit hectic around here, so I've not had much time to spend in the kitchen. Last night, I threw a sandwich together with things I had on hand, and it was really good. You'll like it if you like food with a kick to it, because this sandwich kicked! With it I served a macaroni salad and chips. For dinner tonight, we're having a chicken casserole and tossed salad. I'm into quick and easy these days! For the sandwich, I used Cheddar Jalapeno Focaccia bread I bought at a Super Target. It's a round loaf, and I cut it into quarters, and then halved each quarter horizontally to make the sandwich. This bread is SPICY and oh, so good! It's only $2.99 a loaf, and there were 2 other kinds as well. One was a sun-dried tomato flavor, and I can't remember the other one. If you don't have a Super Target where you live, you'll have to improvise on the bread. Enjoy your weekend and your families!

Joansy's Italian Grinder

1 loaf of Cheddar Jalapeno Focaccia bread
lb. ham, sliced
lb. hard salami
4 slices of Provolone cheese
1 onion, sliced into rings
1 green pepper, sliced into rings
Italian dressing

Cut the bread into quarters, then cut each quarter horizontally to make 8 wedge-shaped pieces. Sprinkle 4 pieces of bread with the Italian dressing. Layer those 4 pieces of bread the following way: 1 slice of ham, 2 slices of salami, 1 slice of ham, 1 slice of Provolone cheese, onion rings, green pepper rings. Top with remaining bread slices. Microwave each sandwich for 1 minute, or till cheese begins to melt.

Macaroni Salad

8 oz. elbow macaroni, cooked and drained
1 stalk celery, diced
1 onion, diced
cup cheddar cheese, cubed
cup swiss cheese, cubed
cup fresh Parmesan cheese, grated
cup bread and butter pickles, diced
cup salami, diced
cup sliced black olives
TBSP. garlic salt
Salt and pepper to taste
tsp. celery salt
cup mayonnaise
cup Hidden Valley Barbecue Ranch dressing

In a large bowl, mix the first 9 ingredients. Sprinkle with garlic salt, celery salt, and salt and pepper. Combine the mayonnaise and the barbecue ranch dressing in a small bowl. Pour over the macaroni salad mixture, and mix well. Add more mayonnaise and dressing if it's not moist enough. Chill several hours before serving.

Cheesy Cajun Rice and Chicken

2 (10 1/2 ounce) cans condensed chicken broth
1 (14 1/2 ounce)can diced tomatoes, drained (reserve liquid)
2 tablespoons olive oil
2 cups uncooked long grain rice (not converted)
1/2 cup chopped onion
4 large garlic cloves minced
2 teaspoons chili powder
1/2 teaspoon ground red pepper (cayenne) if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 (4 1/2 ounce) jar sliced mushrooms drained
1 (11 ounce) can niblets corn drained
3 cups cubed cooked chicken
8 ounce (2 cups) shredded Monterey Jack cheese
8 ounce (2 cups) shredded Cheddar cheese

Topping:
3/4 cup dairy sour cream
1/4 cup chopped green onions

In 4 cup measuring cup, combine chicken broth and tomato liquid.
Add enough water to make 3 2/3 cups; set aside. Heat oil in 3
to 4 quart saucepan over medium heat. Add rice, onion and garlic;
cook and stir 3 to 5 minutes or until rice just begins to brown.

Stir in Chili powder, ground red pepper, basil and oregano.

Add broth mixture, tomatoes and mushrooms; mix well and bring just to
a boil. Reduce heat; cover and simmer 20 minutes or until rice is
tender and liquid is absorbed. Do not remove cover during cooking.

Preheat oven to 350 degrees. Lightly grease 13 x 9 inch (3 quart)
glass baking dish or pan. Add chicken and corn to rice mixture;
stir gently. Spoon into greased baking dish; gently pat down with
back of wooden spoon. Sprinkle with cheeses; cover with foil.
Bake for 30 to 35 minutes or until thoroughly heated.
Top each serving with tablespoonful of sour cream and teaspoonful of chopped green onions.