Recipe: Lunch Recipes (30) Part 1 of 2 - 01-26-98 Recipe Swap (updated)

This is a file from one of our 1998 chat room recipe swaps that wasn't posted to the message boards at the time:

30 LUNCH RECIPES
Recipe Swap - January 26, 1998
(off-topic recipes included)

RECIPES IN THIS FILE:
Italian Deli Roll and Basic Pizza Dough (Stromboli)
Basic Pizza Dough
Broiled Cheddar and Egg Salad Buns
Stroganoff Sandwich (using ground beef, baked)
Cajun Pork Burgers
Open Faced Pita Sandwiches (vegetables, serves 2)
Deviled Bologna Spread (using hard boiled eggs)
Dijon Chicken Salad Sandwiches
Muffuletta Sandwich with Olive Salad
Turkey, Onion and Tomato Pita Pockets (make ahead)
Vegetable Hummus Sandwiches (microwave and food processor)
Pressed Sandwiches (panini using meat or chicken, bacon and brie)
Chicken Fajitas with Orange-Soy Marinade (sandwich maker)
Egg Salad with 6 Variations
Cold Turkey Reuben Sandwich with Sweet and Sour Red Cabbage
Eight Great Peanut Butter Sandwich Fillings
Homemade Mustard (with tarragon, tomato, and lime variations)
Bill Clinton's Tuna Salad Sandwich (using hard boiled eggs, serves 2)
Shrimp Spread
Curried Mayonnaise (using red curry paste)
Hot Cajun Mustard (using horseradish)
Sandwich Maker Pocket Spreads and Flavored Butters (9)
Mayo Spread
Confetti Vegetable Relish (using corn and peppers)
Grilled Chicken Breast Sandwiches with Roasted Peppers
Lunch Calzones (using refrigerated pizza dough)
Creamy Italian Sub Sandwiches
Pappa col Pomodoro (tomato soup using bread)
Bagel Faces
Pretend Soup

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ITALIAN DELI ROLL
Source: E. Stevens
Makes 8 slices

Basic Pizza Dough (recipe follows)
1 tbsp cornmeal (for dusting pan)
1/4 lb. provolone cheese, coarsely chopped
1/8 pound salami, coarsely chopped
1 (7 oz.) jar roasted red pepper, drained, coarsely chopped
2 tsp olive oil
1/4 tsp dried oregano leaves

Prepare pizza dough and set aside to rise.

Heat oven to 400 degrees F. Lightly dust jelly roll pan with cornmeal.

With rolling pin, roll out dough to 18x12-inch rectangle. Spread provolone, pepperoni, salami, and red peppers, leaving 1/2-inch border around edges. Starting at one short end, roll up jelly roll fashion. Secure ends and remaining short edge by pinching together.

Place roll seam side down on prepared pan. Brush with olive oil and sprinkle with oregano.

Bake 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve.

BASIC PIZZA DOUGH
Makes dough for one (14-inch) pizza

2 to 2 1/2 cups unsifted all-purpose flour, divided use
1 pkg rapid-rise dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp olive oil
1 tbsp honey

In large bowl, combine 2 cups flour, the yeast, and salt.

In 1 cup measuring cup, combine 2/3 cup very warm water, oil, and honey; stir into flour mixture until soft dough forms. Turn dough onto floured surface. Knead, adding some remaining flour, if necessary, until dough is very elastic - 10 to 15 minutes (should be soft, don't add too much flour).

Wash, dry, and lightly oil mixing bowl. Place dough in the bowl, turning to bring oiled side up. Cover with clean cloth. let dough rise in warm place, away from drafts, until double in size - 30 to 45 minutes. Shape and bake according to recipe.

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BROILED CHEDDAR AND EGG SALAD BUNS
Makes 8 servings

8 large eggs, hard boiled, chopped
2 cups shredded sharp cheddar cheese
1 cup chopped green bell pepper
2/3 cup evaporated milk
3 tsp grated onion
3 tsp prepared mustard
1 1/2 tsp salt
1/4 tsp ground black pepper
3 sandwich buns or rolls, split, toasted and buttered (for serving)

Combine all ingredients except the buns. Spread each bun with about 1/4 cup of the egg mixture.

Broil about 5-inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

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STROGANOFF SANDWICH
Makes 6 servings

1 loaf French bread, unsliced
Butter, softened
1 1/2 lb lean ground beef
2 tsp grated onion
1 1/2 cups grated medium sharp cheddar cheese
1 cup sour cream
1 tsp Worcestershire sauce
Salt and pepper to taste
2 medium-size tomatoes, chopped
1 medium-size green bell pepper, chopped

Slice the bread lengthwise. Lightly butter the bread and wrap in foil.

Bake at 350 degrees F for 15 minutes.

Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, Worcestershire sauce, salt and pepper.

Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese.

Place back in the oven and bake only until the cheese is melted. Serve hot.

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CAJUN PORK BURGERS
Makes 4 servings
Source: BILLS20086

2 tsp hot pepper sauce
2 tbsp water
1/2 lb ground pork
1/2 lb bulk hot sausage
FOR SERVING:
4 sandwich buns
4 lettuce leaves
Toppings (as desired)

In large bowl, combine pepper sauce and 2 tablespoons water; blend well. Add pork and sausage; mix gently. Shape into 4 patties.

Place patties on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once.

Serve on buns with lettuce leaves and any desired additions.

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OPEN FACED PITA SANDWICHES
Source: Deeanne
Makes 2 servings (serving size: 1 whole pita)

1/4 cup julienned carrots
1/4 cup julienned zucchini
1/4 cup sliced mushrooms
1/4 cup julienned onion
1/4 cup julienned bell pepper
Salt and Pepper to taste
Mrs. Dash to taste
4 tsp prepared mustard
2 pita pockets
4 tomato slices

Preheat oven to 375 degrees F.

Saute vegetables in water or steam until tender. Drain and season to taste.

Spread thin layer of mustard on top of whole unsplit pita. Top with vegetables and tomato slices.

Place on a baking sheet and toast lightly in 375 degree F oven.

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DEVILED BOLOGNA SPREAD

2 lb bologna, ground
6 hard boiled eggs, chopped
1 cup mayonnaise or miracle whip
1/2 cup relish
1 small onion, finely chopped (optional)
1 tbsp prepared mustard

Mix all together. Use as a sandwich filling or spread for crackers.

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DIJON CHICKEN SALAD SANDWICHES

3/4 to 1 cup Hellmann's Real or Light Mayonnaise
1/4 cup sliced green onions
1 tablespoon Dijon mustard
1 cup teaspoon dried dill
1/2 teaspoon salt
3 dash ground black pepper
2 cups cubed, cooked chicken
FOR SERVING:
6 croissants, split
lettuce and tomato slices

In a small bowl combine mayonnaise, green onions, mustard, dill, salt and pepper. Stir in chicken.

Fill croissants with lettuce, tomato and chicken salad.

Makes 6 sandwiches
Source: Hellmann's

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MUFFULETTA SANDWICH
Makes 4 servings

FOR THE OLIVE SALAD:
2/3 cup pitted green olives, coarsely chopped
2/3 cup pitted black olives, coarsely chopped
1/4 cup chopped pimiento
3 cloves garlic, finely minced
1 fillet anchovy, mashed
1 tbsp capers
1/3 cup finely chopped fresh parsley
1 tsp oregano
1/4 tsp ground black pepper
1/2 cup olive oil

FOR THE SANDWICH:
1 large loaf Italian Bread
1/3 lb hard salami, very thinly sliced
1/3 lb ham, very thinly sliced
1/3 lb Provolone cheese, thinly sliced

TO MAKE THE OLIVE SALAD:
Mix together all ingredients and let marinate for AT LEAST 12 hours.

TO MAKE THE SANDWICH:
Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and eat.

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TURKEY, ONION AND TOMATO PITA POCKETS
Source: The News-Sun, November 22, 1995
Makes 8 servings

1 medium red onion, peeled and thinly sliced into rings
16 cherry tomatoes, quartered
1 cup coarsely chopped cooked turkey
2 cups thinly sliced iceberg lettuce
1/3 cup shredded fresh basil
1 tbsp light brown sugar
1/4 cup balsamic vinegar
1 tbsp fruity olive oil
Salt and pepper to taste
4 (6-inch) diameter pita bread rounds, cut in half (for serving)

In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. Toss well and season with salt and pepper. Cover and let marinate in the refrigerator for at least two hours.

To make the sandwiches, mound the mixture into the pita pockets and serve at once.

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VEGETABLE HUMMUS SANDWICHES
Makes 8 servings

FOR THE HUMMUS:
1/2 cup finely chopped green onion
1/2 cup finely chopped green bell pepper
3 tbsp chopped fresh parsley
1 tbsp sesame seeds
1 tbsp low fat mayonnaise
1/2 tsp oregano
1/2 tsp garlic powder
1/8 tbsp crushed red pepper flakes
1/2 tsp mint flakes
1 (15 oz.) can garbanzo beans, rinsed and drained
FOR THE SANDWICHES:
4 (6-inch) whole wheat pita bread cut in half crosswise
1/2 cup shredded Monterey jack cheese (2 oz.)
1 medium tomato, cut into 8 (1/4-inch) slices
2 cups alfalfa sprouts

TO MAKE THE HUMMUS:
Combine green onions, green pepper, parsley, sesame seeds, mayonnaise, oregano, garlic powder, red pepper and mint flakes in a 1-quart casserole. Cover with plastic wrap and vent. Microwave at HIGH for 3 minutes.

Place the vegetable mixture and garbanzo beans in food processor. Process 1 minute or until smooth.

TO MAKE THE SANDWICHES:
Spoon about 1/4 bean mixture (hummus) into each pita half; top each with 1 teaspoon cheese. Cover with paper towels and microwave at HIGH for 1 minutes.

Cut tomato slices in half. Open sandwiches and place 2 tomato slice halves and 1/4 cup alfalfa sprouts into each sandwich half. Serve immediately.

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PRESSED SANDWICHES
Source: Michael Roberts
Makes 4 servings

2 long loaves French bread or Italian bread
8 oz cooked meat or poultry, diced or sliced
8 sliced bacon
1/4 cup olive oil, divided use
1 medium onion, peeled and thinly sliced
4 slices brie cheese, 2 oz each

Cut the ends off the bread and cut each loaf in half the short way. Remove the center of the bread. (Save the white centers for breadcrumbs.) Set the hollow loaves aside.

Arrange the bacon in a large skillet or fry pan and place over medium heat. Cook, turning once, until crisp. Remove the bacon, drain on paper towels and discard the fat in the pan.

Replace the pan on the stove, add 2 tablespoons oil and the onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so. Remove from the heat, scrape the onions into a bowl and set aside.

Stuff a cheese slice and a bacon slice in each loaf of bread. Using the handle of a large wooden spoon, stuff in the meat and onions.

Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan. Heat half the remaining oil over low heat. Place the sandwiches in the skillet with the cover on top of the sandwiches. Place a 2-pound weight on the cover and cook for about 5 minutes. Remove the cover, turn the sandwiches and add the remaining oil. Replace the cover and press down with the weights. Cook another 5 minutes. Remove the sandwiches from the heat and keep warm in a 250 degree F oven while you cook the remaining 2 sandwiches.

To serve, cut each sandwich in half and then diagonally cut each half into triangular pieces.

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CHICKEN FAJITAS
Source: Vivian Thiele
Makes 12 pockets, 6 servings

1 (1 lb) boneless, skinless Chicken Breast
FOR THE MARINADE:
1/2 cup soy sauce
1 cup orange juice
1 tbsp lemon juice
1 tsp sugar
2 cloves garlic, crushed
1/2 tsp ground ginger
FOR THE FAJITAS:
1 tbsp oil
1 medium-size onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
12 (6 or 8 inch) flour tortillas

Cut chicken breasts into strips 1/4-inch thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight.

WHEN READY DO COOK:
Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender.

Preheat sandwich maker.

Trim sides from tortillas to form squares 5x5 or 6x6-inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients.

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EGG SALAD
Source: Lawrence and Cindy Kellie

6 hard cooked eggs, chopped
1/4 to 1/2 cup mayonnaise
SEASONINGS (TO TASTE):
Salt or seasoning salt
Garlic salt
Celery salt
Dill weed
Paprika

Mix together eggs, mayonnaise, seasonings and optional ingredients for variation of your choice.

VARIATIONS:
- 1/2 cup cubed cheddar cheese and 2 tablespoons sour cream
- 1/4 cup toasted almonds, sliced or chopped
- 1/2 cup sliced green or ripe olives
- 1/4 cup minced fresh parsley, 1/4 cup minced cucumber, 3 tablespoons French dressing
- 1/2 cup sliced olives, 1/2 cup chopped celery, 2 tablespoons chopped green onion, 1 tablespoon chopped pimiento
- 1/4 cup chopped celery, 1/4 cup pickle relish; 2 tablespoons finely chopped green onion

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COLD TURKEY REUBEN SANDWICH

4 tsp plain low-fat yogurt
8 slices rye bread
8 oz cooked turkey breast, thinly sliced
1 1/3 cups Sweet and Sour Red Cabbage, drained (recipe follows)

Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 1/3 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.

SWEET AND SOUR RED CABBAGE

1 lb red cabbage, shredded
1/2 cup cider vinegar
1/2 cup water
2 tbsp margarine
1/2 tsp salt
Artificial sweetener to equal 2 tbsp sugar (or use sugar)

Put cabbage, vinegar, 1/2 cup water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turning with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liquid.

Makes 4 servings (1 sandwich per serving)

Food Exchange per serving:
1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE

Per serving: CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42

Low-sodium diets: Omit salt. Use unsalted margarine.

Adapted from source: The Art of Cooking for the Daibetic by Mary Abbott Hess,R.D.,M.S.

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EIGHT GREAT PEANUT BUTTER SANDWICH FILLINGS
Adapted from source: Vegetarian Cooking for Diabetics by Patricia Mozzer

"These spreads are best cold. They make good fillings for taking to work or school."

#1:
2 tbsp peanut butter
2 tbsp sesame tahini
1 tbsp sunflower seeds
2 figs, chopped

#2:
2 tbsp peanut butter
1/4 cup chopped celery
2 tbsp yogurt
2 tbsp chopped peanuts

#3:
2 tbsp peanut butter
2 tbsp grated cheddar cheese

#4:
1/4 cup tahini
1/4 cup peanut butter
1/4 cup raisins
2 tbsp non-fat dry milk powder

#5:
2 tbsp peanut butter;
1/2 banana; mashed
2 tbsp non-fat dry milk powder
1/2 tsp vanilla

#6:
2 tbsp peanut butter
1/4 cup alfalfa sprouts
1 tbsp sesame seeds
8 to 10 slices cucumber
1 tsp mayonnaise

#7:
2 tbsp peanut butter
2 tbsp raisins
1/4 cup chopped apple

#8:
8 oz tofu, mashed
1/4 cup peanut butter
1 banana
1 tsp lemon juice

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HOMEMADE MUSTARDS
Source: Colorado Cache Cookbook by the Junior League of Denver
Makes about 1 cup

1/4 cup Coleman's dry mustard
1/4 cup white wine vinegar
1/3 cp dry white wine
1 tbsp sugar
1/2 tsp salt
3 egg yolks

Blend all ingredients except egg yolks and let stand 2 hours.

Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Let cool, then cover and store in refrigerator for up to a month.

LIME MUSTARD
Serve with lamb, chicken or fish.

3/4 teaspoon grated lime peel
1 1/2 teaspoons lime juice

When adding egg yolks, also add lime peel and juice and follow basic mustard recipe above.

TARRAGON MUSTARD
Serve with lamb or chicken, shrimp or steaks.

1/2 teaspoon crushed dry tarragon

When adding egg yolks, also add tarragon and follow basic mustard recipe above.

SPICY MUSTARD
Serve with ham, hamburgers or hot dogs.

1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe above.

TOMATO MUSTARD
Serve with seafood, hamburgers, hot dogs or ham.

1 teaspoon paprika
1 tablespoon drained and chopped pimento
1/4 cup tomato paste

When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe above.

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BILL CLINTON'S TUNA SALAD SANDWICHES
Source: Gaye Levy
Makes 2 servings

1 (6 1/2 oz) can tuna, drained
1 hard boiled egg, chopped
1 tsp finely chopped onion
1 tbsp finely chopped celery
1 tbsp mayonnaise
1 tsp pickle relish
1 tsp prepared yellow mustard
1 tsp Dijon mustard
1/2 tsp salt (to taste)
FOR THE SERVING:
4 slices whole wheat bread
1 tomato, sliced
2 lettuce leaves

In a medium bowl place tuna, egg, onion, celery, mayonnaise, relish, mustards, and salt. With a fork, combine all ingredients well.

Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

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SHRIMP SPREAD
Makes 3/4 cup

1 (3 oz) pkg cream cheese, softened
2 tsp mayonnaise
1 (4 1/4 oz) can shrimp pieces, drained
2 tbsp mayonnaise
1 tbsp lemon juice
1/4 tsp dill weed
1 sprig parsley, stem removed
Crackers or party rye bread (for serving)

Place all ingredients for the spread in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or party rye bread.

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CURRIED MAYONNAISE
Makes about 1 cup

Serve with ham sandwiches, tuna salad, cold turkey.

1/4 tsp saffron threads
1/4 tsp water
1 cup mayonnaise
1 tbsp red curry paste
2 tsp lime juice

Mix saffron threads and 1/4 cup water into a paste. Combine with remaining ingredients and process until smooth. Will keep short periods if refrigerated.

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HOT CAJUN MUSTARD
Serve with Steak and hamburgers.

3 tsp Dijon mustard
3 tsp all-purpose flour
3 tsp dry mustard
1 tsp sugar
1 tsp grated horseradish
1/2 tsp ground white pepper
1/4 tsp salt
5 oz hot water

Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator.

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SANDWICH MAKER POCKET SPREADS
Source: Vivian Thiele

The following recipes are spreads that can be used in place of butter on the outside of bread/dough when making sandwich maker pocket sandwiches.

MAYO SPREAD:
1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets.

CURRIED MAYONNAISE:
1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables.

MAPLE BUTTER:
1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets.

VANILLA BUTTER:
1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking.

ALMOND BUTTER:
1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets.

HERBED BUTTER:
1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables.

GARLIC BUTTER:
1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling.

HONEY BUTTER:
1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches, etc... the bread may over brown before the egg finishes cooking.

LEMON BUTTER:
1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings.

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CONFETTI VEGETABLE RELISH
From: Csally/wv
Source: Jo Anne Merrill
Makes about 3 1/2 cups

"This is a crunchy and colorful side dish that is perfect for serving with sandwiches or poultry and meat dishes. It will keep for 2 weeks in the refrigerator when stored in tightly covered jar or bowl."

3 cups corn*
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 scallions, thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
Ground black pepper to taste

Place the corn in serving bowl; add rest of ingredients and mix well.

*Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.


Grilled Chicken Breast Sandwiches with Roasted Peppers and Mayo-Dijon Spread

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GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS
From: Csally/wv
Source: Ed Kasky of Engine Co. No. 28, Los Angeles in Diner and Grill New American Cuisine
Makes 6 servings

FOR THE CHICKEN:
6 boneless, skinless chicken breast halves
5 tablespoons olive oil, divided use
1 tablespoon cracked black pepper
2 tablespoons fresh thyme
FOR THE ROASTED PEPPERS:
2 red bell peppers
FOR THE SPREAD:
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 dash salt
FOR THE SANDWICHES:
12 slices multi-grain bread
Butter or olive oil (for brushing on the bread)
3 red ripe tomatoes for slicing
3 ounces arugula leaves

TO PREPARE THE CHICKEN:
Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking.

TO ROAST THE PEPPERS:
Preheat oven to 500 degrees F* and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with the remaining 2 tablespoons olive oil and store in a glass container until ready to use.

TO MAKE THE SAUCE:
Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use.

The chicken, peppers, and mustard sauce can be prepared to this point a day in advance.

WHEN READY TO COOK THE CHICKEN:
Prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire.

As the chicken is cooking, brush a little butter or olive oil on one side of 12 slices of the bread.

When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted.

TO MAKE THE SANDWICHES:
Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. Slice the chicken on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately.

*If a charcoal fire is available, you can roast the peppers directly on the coals. This can be very tricky, so you need to watch them constantly. As the peppers begin to char, turn them so they char evenly. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich.

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LUNCH CALZONES
From: Dawn/NY

1 (10 oz.) can refrigerated pizza crust
2 tbsp grated Parmesan cheese
1 (9 oz.) pkg. cold cuts
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped tomato
1 cup shredded mozzarella cheese
1/4 tsp. dried basil leaves

Heat oven to 425 degrees F.

Unroll pizza crust on lightly greased baking sheet. Stretch crust to form a 15x10-inch rectangle.

Sprinkle with Parmesan cheese. Layer cold cuts, vegetables and mozzarella cheese down center of crust; sprinkle with basil.

Fold crust over meat and vegetables; pinch all edges to seal. Make small cuts across top to vent.

Bake 12 minutes or until browned. Easily reheatable in microwave (2 minutes at power level 6).

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CREAMY ITALIAN SUB SANDWICHES
From: Dawn/NY
Adapted from source: Kraft Foods
Makes 4 servings

1/2 cup mayonnaise or Miracle Whip salad dressing
1/4 cup prepared Italian or ranch salad dressing
3 cups shredded lettuce
4 French bread rolls (6 inch), split*
1 (10 oz.) pkg. variety pack lunch meats, any variety
4 Processed American Cheese Slices
1 large tomato, thinly sliced
1 medium green bell pepper, thinly sliced

Mix dressings together. Toss lettuce with 1/4 cup of the dressing mixture.

Brush cut surfaces of rolls with remaining dressing mixture.

Fill rolls with meat, cheese, vegetables and lettuce mixture.

*Or substitute 1 loaf Italian bread, cut in half lengthwise.

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CARLUCCI ITALIAN RESTAURANT PAPPA COL POMODORO
(tomato soup using bread)
From: Csally/wv
Source: Vince Tyler of Carlucci in Rosemont (Chicago), IL
Makes 4 servings

1 tablespoon olive oil
1 1/2 tablespoons pureed garlic
1 tablespoon chopped fresh sage
4 cups chicken stock
1 1/2 pounds red ripe tomatoes
1 pinch salt
1 pinch ground black pepper
9 ounces stale coarse bread, cut in 1/2-inch cubes

Heat olive oil in saucepan. Add garlic and sage, saute lightly.

Add chicken stock and tomatoes. (If using fresh tomatoes, be sure to peel, seed, and dice before adding.) Bring to a boil, lower heat. Add salt, pepper, and bread. Simmer until thick.

Serve hot or chilled. Suggested wine: Young Chianti Classico

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BAGEL FACES
From: Csally/wv
Source: Pretend Soup and Other Real Recipes by Mollie Katzen and Ann Henderson

1 or 2 bagels cut in half
1 small container whipped cream cheese
FOR THE VEGETABLES:
1 medium-length, thin carrot, sliced into thin rounds
Tiny cherry tomatoes, whole or sliced in half
Black olives, sliced
1 small bell pepper, any color, thinly sliced
Alfalfa sprouts
1 very small cucumber, sliced into thin rounds
OPTIONAL ADDITIONS:
Grated carrot instead of sliced
Grated beets
Toasted sunflower seeds
Minced chives

Arrange the vegetables in small bowls on a table. Spread cream cheese on the bagel halves. Decorate and eat!

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PRETEND SOUP
From: Csally/wv
Source: Pretend Soup and Other Real Recipes by Mollie Katzen and Ann Henderson
Makes about 4 servings

2 cups orange juice
1/2 cup plain yogurt
1 tablespoon honey
2 teaspoons lemon juice
1 small banana, sliced
1 cup berries, any kind, fresh or frozen. (If frozen, defrost them first and use all the juice. It will add color to the soup.)

Place the orange juice in a bowl. Add yogurt, honey and lemon juice. Whisk until it is all one color.

Place five banana slices and two tablespoons berries in each bowl. Ladle the soup over the berries and bananas. (You can add other kinds of fruit as well. Slices of kiwi are especially pretty.)

To pack Pretend Soup for school, puree the soup in a blender, or omit the bananas and berries, and store in a thermos.