Recipe: Lunch Recipes (43) Part 2 of 2 - 01-26-98 Recipe Swap (updated)
Recipe CollectionsThis is a file from one of our 1998 chat room recipe swaps that wasn't posted to the message boards at the time:
43 LUNCH RECIPES - PART 2 OF 2
Recipe Swap - January 26, 1998
(off-topic recipes included)
RECIPES IN THIS FILE:
Hot Dog Chili Wraps (microwave)
Pizza Wraps (microwave)
Thanksgiving Roll (turkey sandwich)
Some Lunch Box Ideas
Ground Turkey Burritos
Black Forest Sandwich with Apple Yogurt Spread
Cream Cheese and Walnut Sandwiches
Great Veggie Pita Sandwich
Annette Gall's Meat Pies (using frozen puff pastry dough)
Greek-Style Pocket Sandwiches (using round steak)
Chef Allen's Grilled Red Snapper Burger with Mango Ketchup
Big Mouth Sandwich (using ground beef and refried beans)
Raisin-Olive Empanaditas
Grilled Chicken Breast Sandwiches with Roasted Peppers
Chicken and Chorizo Quesadillas (using guacamole and salsa)
Grilled Anipasto Sandwiches
Baked Cheese Sandwiches (Kaeseschnitten)
Cheese Sandwiches with Anchovy Sauce (Carrozza)
Cucumber Sandwiches (marinated cucumbers)
Catfish Hoagie with Onion and Pepper Sauce
Baklazhannaia Ikra (Eggplant Spread)
Oriental Pita Pockets (using chicken breasts)
Cottage Cheese Patties (using cracker crumbs and eggs)
French Buckwheat Crepes with Mushrooms and Herbs
Apple, Raisin, and Walnut Crepes (using lemon and honey)
Mixed Vegetable Crepes (using zucchini and carrots)
Homemade Hummus
Lunchtime Biscuit Foldovers (using homemade biscuit dough)
Low Cal Lunch (using cottage cheese and jello)
School Lunch Delight (no bake peanut butter slices)
Lunch Bucket Cake Squares (using oats and carrots)
Impossible Ham 'n Cheese Dinner Lunch Pie
Quick Lunch Box Cake Squares (using oats and carrots)
Impossible Ham 'N Cheese Pie (Bisquick recipe)
Quick Lunch Box Cake (one bowl, using fruit cocktail)
Cheese Sandwich Filling (using Velveeta and hard boiled eggs)
Confetti Sandwiches (using Spam and hard boiled eggs)
Surprise Sandwiches (using cream cheese, hard boiled eggs)
Deluxe Chicken Sandwiches (using canned chicken and cucumber)
Carrot-Raisin Sandwich Spread (using cottage cheese)
Vegetable Sandwiches with Lemon-Cream Cheese Spread
Hawaiian Nut Sandwiches (using cream cheese and pineapple)
Swiss Cheese Sandwich Spread (using sour cream and bacon)
HOT DOG CHILI WRAPS
From: Kathy-Idaho
My husband likes these at work.
Tortillas (I use flour)
Hot dogs
Chili
Chopped onion
Cheese
Place one uncooked hot dog in a tortilla shell. Spoon on some chili and top with the onions and cheese. Roll up. Wrap in waxed paper. Microwave 1/2 to 1 minute.
PIZZA WRAPS
From: Kathy-Idaho
Tortillas
Pizza Sauce
Pepperoni
Mozzarella Cheese, shredded
Place tortilla on paper towel. Spoon in sauce (don't use too much sauce as it will ooze out) and place pepperoni
on...as much as you like. Sprinkle on cheese. Roll. Wrap in waxed paper and microwave 1/2 to 1 minute.
THANKSGIVING ROLL
From: Dawn/NY
Simply cut open a bulky roll, spread mayonnaise on one side and cranberry on the other, and then fill with turkey slices and lettuce.
Works just as well with turkey cold cuts and canned cranberry sauce (especially the smooth, sliceable variety).
SOME LUNCH BOX IDEAS
From: SueA, CA
- Bagel-regular sandwich fillings or cream cheese and nuts
- Crackers-cheese and meat slices or PB & J
- Flour Tortillas-filled with all kinds of goodies
- Tostada shells, premade-good for chicken salad (tuna, turkey, egg) or spread with refried beans and top with shredded cheese and salsa
- Muffin
- Scone
- Hamburger or hot dog buns - rolled up meat or cheese inside hot dog bun
- Sushi (kids around here eat it)
- Salad with sprinkles (cheese chunks, meat chunks, chow mein noodles or croutons)
- Bread stick with meat or cheese rolled around it
GROUND TURKEY BURRITOS
From: Dawn.ny
1 pound ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
2 chiles Serranos, minced
1 clove garlic, minced
1 can refried beans
1 (4 ounce) can chiles
3/4 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1 dash cayenne pepper
1 cup shredded Monterey jack cheese
8 flour tortillas
OPTIONAL ADDITIONS:
Black beans, corn, more chiles, rice, whatever you like.
Brown the turkey with onion, peppers and garlic. Drain excess fat.
Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer.
Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful of the filling in the center of each tortilla, top with some cheese, and wrap, folding the ends within.
BLACK FOREST SANDWICH WITH APPLE SPREAD
From: Dawn.ny
FOR THE APPLE YOGURT SPREAD:
(amounts to your taste)
Yogurt
Applesauce
Mustard
Horseradish
Salt and pepper
FOR EACH SANDWICH:
2 slices pumpernickel bread
1/4 cup Apple Yogurt Spread
2 oz. of turkey
2 oz. of ham
2 slices of tomato
1 1/2 oz. sliced apple
1 oz. blue cheese
Lettuce leaf
TO PREPARE APPLE YOGURT SPREAD:
Combine yogurt, applesauce, mustard and horseradish; season with salt and pepper; mix well. Cover and refrigerate until needed.
TO MAKE EACH SANDWICH:
Spread two slices of the pumpernickel bread with 1/4 cup of the Apple Yogurt Spread. Top one slice with 2 oz. of turkey, 2 oz. of ham, 2 slices of tomato, 1 1/2 oz. of apple and 1 oz. of blue cheese.
Place under a broiler to melt the cheese, then remove. Place a lettuce leaf on the remaining slice of the bread and put the two slices together, secure with toothpicks, slice in half diagonally, and serve.
CREAM CHEESE AND WALNUT SANDWICHES
From: Dawn.ny
Spread 1 slice of bread with an ounce of softened cream cheese and top with walnut halves. Layer favorite vegetables, including alfalfa sprouts, green and red peppers, etc. Delicious!
GREAT VEGGIE PITA SANDWICH
From: Nancy/CA
FOR THE VEGGIE MIXTURE:
1/4 cup diced cucumber
1/4 cup diced zucchini
1/4 cup diced red onion
1/4 cup coarsely grated carrot
1/2 cup diced tomato
1/4 of a large avocado, diced
1 tablespoon flavored rice vinegar (plus additional for sandwich)
FOR THE SANDWICHES:
1 pita bread cut in half
4 tablespoons cream cheese, softened (plain or herbed)
1/2 cup alfalfa sprouts or shredded lettuce
TO PREPARE THE VEGGIE MIXTURE:
In small mixing bowl, combine the cucumber, zucchini, red onion, carrot, tomato and avocado. Stir in rice vinegar and allow to set at room temperature for a few minutes.
TO MAKE THE SANDWICHES:
Open pita bread halves and spread each half with 2 tablespoons of cream cheese. Spoon the veggie mixture into the pita pockets, dividing evenly. Top veggie filling with alfalfa sprouts or shredded lettuce. Sprinkle lightly with more flavored rice vinegar, if desired.
ANNETTE GALL'S MEAT PIES
From: SueA, CA
Source: The New Carry-Out Cuisine by Phyllis Meras, 1986
Makes 6 servings
FOR THE FILLING:
1 pound ground beef
3/4 cup chopped onion
3 tablespoons flour
1/2 cup chopped celery
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup sour cream
1/2 cup cooked garbanzo beans
FOR THE PASTRY:
1 (17 1/4 ounce) package frozen puff pastry
Egg wash (1 egg mixed with 1 tablespoon water)
TO PREPARE THE FILLING:
In a large skillet, brown the beef and onions, breaking up the meat with a wooden spoon. Remove the skillet from the heat and drain off and discard the fat.
Add the flour to the beef and onion mixture and stir to mix well. Add the remaining filling ingredients and mix again. Return the skillet to low heat and barely heat the mixture through.
TO MAKE THE PIES:
Cut each pastry sheet into six (3 1/3-by-5-inch) rectangles. Top six of the rectangles with 1/2 cup of the meat mixture on each, being careful to keep the edges of the pastry clean. Moisten the edges of the pastry with water and top each with another square of pastry. Press the edges together to seal. Place on a lightly greased baking sheet.
Prepare the egg wash by beating together the egg and water. Brush the tops of the pies with the wash and make decorative cuts to allow steam to vent.
Bake at 375 degrees for about 30 minutes, until golden brown. Serve hot or warm with a green salad
GREEK-STYLE POCKET SANDWICHES
From: Bill,DC
Source: Shape magazine
Makes 4 servings
1 pound lean beef round steak
FOR THE MARINADE:
2 tablespoons olive oil
1 tablespoon prepared, spicy mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
TO FOR THE YOGURT MIXTURE:
1 cup plain lowfat yogurt
1 cup peeled, chopped cucumber
1/2 teaspoon crushed garlic
1/2 teaspoon dill
FOR THE SANDWICHES:
2 pita breads, halved
1 small red onion, sliced
Cut beef crosswise into thin 5x1/2-inch strips. Combine marinade ingredients and pour over beef strips. Cover and refrigerate for 2-8 hours.
In a small bowl, combine yogurt, cucumber, garlic, and dill. Cover and refrigerate.
Preheat oven to 450 degrees F.
Drain marinade from beef (discard marinade). Place meat in shallow pan and bake at 450 degrees F until crisp (about 10 minutes).
Stuff each pita half with beef, then top each with a spoonful of the yogurt mixture and sliced red onion.
GRILLED RED SNAPPER BURGER WITH MANGO KETCHUP
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser of Chef Allen's, Aventura, FL
From: Bill,DC
Makes 4 servings
1 pound fresh red snapper
3 egg whites
2 tablespoons chopped green onion
1 tablespoon white Worcestershire sauce
1 tablespoon Thai fish sauce
1/4 cup Mango Ketchup (recipe follows)
1/4 pound spinach
1/2 cup bread crumbs
1 teaspoon chopped dill
1 loaf French bread
Note: the Mango Ketchup needs 24 hours advance preparation.
Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, Worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add to this mixture enough bread crumbs to bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and let chill for about 1/2 hour in the refrigerator.
Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about 1 1/2 minutes, being careful not to overcook the fish.
Serve the burger immediately on French bread with the spinach leaves and dressed with Mango Ketchup.
MANGO KETCHUP
Makes 2 quarts
"You can make this condiment in large batches because it keeps so well refrigerated, even though it never stays too long. Use it on fish, seafood, chicken, and roasted vegetables."
5 medium mangos
3 tablespoons vinegar
1 tablespoon chopped fresh ginger
1 dash ground cinnamon
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup white wine
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 whole clove
TO PREPARE THE MANGOS:
Peel and pit the mangos. Puree the pulp in a food processor fitted with a stainless-steel blade. Add the remaining ingredients and pulse together.
TO MAKE THE KETCHUP:
In a heavy-sided saucepan, cook the mixture over a low heat for 1 hour, until well reduced and thickened. Remove from the heat and cool.
Strain through a fine sieve. Let set refrigerated for 24 hours. Now it is ready for use.
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser
BIG MOUTH SANDWICH
From: Bill,DC
Source: Big Mouth Sandwiches
Makes 6 servings
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt or seasoned salt
1 French bread loaf or long loaf
2 California avocados, sliced, divided use
Garlic salt, to taste
1 (8 ounce) can refried beans, heated
Shredded lettuce
1 tomato, sliced
2 green onions, sliced
1/2 cup shredded cheddar cheese
Taco sauce (optional)
Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot.
Split French bread in half lengthwise. Lightly toast cut sides under broiler.
Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using.
Spread an even layer of beans over avocado, then spoon on browned meat. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt.
Cover with top half of bread; cut into serving sized sandwiches.
SERVING SUGGESTION:
Serve with warm tortilla chips and iced tea or beer.
RAISIN-OLIVE EMPANADITAS
Source: Jo Anne Merrill
From: Bill,DC
Makes 12 servings
1/2 pound lean ground beef
1/4 cup minced onions
2 tablespoons chopped raisins
2 tablespoons chopped green olives
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cottage cheese
1 hard-boiled egg, chopped
1 large egg, separated
1 teaspoon water
1 batch pastry dough (enough pastry to equal about a 10-inch double crust pie)
2 teaspoons milk
Saute ground beef in large skillet until browned. Drain, and to the beef add the onions, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and chopped hard cooked egg. Set aside.
Prepare pastry according to directions on container or make your own recipe. Roll out the dough in two large circles (for easier handling). Cut about 12 circles total, each about 3 1/2 inches in diameter.
Onto each circle place 2 teaspoons of filling. Brush edge of dough with 1 egg white mixed with 1 teaspoon of water. Fold edges over to make half-moon shape and seal with fork dipped in flour. Place Empanaditas on ungreased cookie sheet.
Blend the egg yolk with the milk and brush this mixture on the tops of the Empanaditas.
Bake in preheated 375 degree F oven until golden brown, about 15-18 minutes.
CHICKEN AND CHORIZO QUESADILLAS
From: Bill,DC
Makes 6 servings
12 (8-inch) flour tortilla
6 ounces guacamole
6 ounces salsa
3/4 pound cheddar cheese, shredded
3/4 pound diced chicken
3/4 pound chorizo, cooked and diced
Spread tortillas with guacamole and salsa. Sprinkle with the cheese, chicken and sausage. Place other tortilla on top.
Grill until golden brown and cut into 8 equal triangles.
GRILLED ANTIPASTO SANDWICHES
FOR EACH SANDWICH:
2 slices sandwich pepperoni
2 slices Capicola (hot ham)
2 slices salami
1 slice Provolone
Soft crusted roll
Lettuce and sliced tomato
Chopped pepperoncini (optional)
Lightly grill the slices of meat. Stack on griddle. Add provolone cheese to melt. Place on roll. Add lettuce and tomato and pepperoncini.
BAKED CHEESE SANDWICHES (KAESESCHNITTEN)
1 slice white bread
Light olive oil
1 slice salami
1 slice tomato
1 slice Swiss Cheese
Dash of paprika
Preheat the oven to 375 degrees F.
Take bread and spread it with olive oil. Then put 1 slice of salami over it and top that with the tomato and cheese. Dash some paprika.
Bake it in the 375 degree F oven until the cheese starts to bubble. Eat it immediately.
CHEESE SANDWICHES (CARROZZA)
Makes 6 servings
These are yummy and I do love anchovies and don't know many who like them either:)
12 slices bread , crusts trimmed
6 slices mozzarella cheese, cut to fit bread slices
1 cup milk
3/4 cup flour
2 eggs
1/2 cup olive oil to fry
FOR THE SAUCE:
1 small can anchovies, minced
1 tbsp lemon juice
1 clove garlic minced
Make sandwiches from the bread and cheese. Dip in milk, then flour and then beaten eggs.
Brown sandwiches in hot olive oil. Drain on absorbent paper; set aside.
To skillet add anchovies, lemon juice and garlic. Cook about 1/2 minute and pour sauce over sandwiches
CUCUMBER SANDWICHES
1 cucumber, peeled, sliced as thin as possible
1/4 cup vegetable oil
1/4 cup vinegar
Butter (NOT margarine)
Slices of brown bread with the crusts cut off (white can be substituted)
Mix oil and vinegar in a medium bowl. Place cucumber slices in marinade and soak for 1/2 an hour.
Lightly butter two slices of bread. Drain cucumber slices and place in a double layer between bread. Cut sandwich into 4 quarters and serve.
CATFISH HOAGIES
1/2 red and/or yellow bell pepper, sliced in strips
1 Jalapeno or Habenaro pepper, seeded, sliced (or to taste)
1 small onion, sliced in strips
2 Tbsp tomato paste
1 clove garlic, crushed (or to taste)
1 Tbsp olive oil
Juice of 1 lime
1/2 cup water
2 Catfish fillets (about 8 oz each)
2 large sandwich rolls (not those soft, gummy things)
In an oven-proof skillet, saute peppers, onion, tomato paste and garlic in olive oil. Add lime juice. Cook until blended, 3-5 minutes. Add 1/2 cup water and cook until absorbed. Make space in pan and add fillets. Baste fillets with the sauce.
Place in broiler for about 8 minutes or until fish is done.
Using spoon handle slice roll leaving one side intact and scoop bread from top and bottom. In bottom "well" of roll, put peppers, then fish fillet, then peppers.
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
Adapted from source: Recipes: Russian Cooking, Time-Life Books, 1969
Makes 3 cups
1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil, divided use
1/2 cup finely chopped green bell pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, seeded, chopped
1/2 teaspoon sugar
2 teaspoons salt
Freshly ground black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel bread (for serving)
Preheat oven to 425 degrees F.
Bake the eggplant on the middle rack for about an hour, turning it over once or twice until it is soft and it's skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat until they are soft but not brown (6-8 minutes). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
Remove the skin of the eggplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly.
Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, until all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon.
Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic wrap, until ready to serve.
Serve on pieces of rye bread.
ORIENTAL PITA POCKETS
Source: Rebecca Radnor
Makes 2 sandwiches
2 (4 oz.) skinless boneless chicken breasts
1/2 cup alfalfa sprouts
1/4 cup diced water chestnuts
1/4 cup sliced green onion
FOR THE DRESSING:
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. sesame oil
FOR SERVING:
1 (6-inch) whole wheat pita bread cut in half
2 lettuce leaves
Combine chicken with enough water to cover in a medium saucepan. Cook over medium heat fifteen minutes or until tender. Drain and chop chicken into bite-sized pieces.
Combine chicken with sprouts, water chestnuts and green onion.
Combine vinegar, soy sauce and sesame oil and toss with chicken mixture.
Insert a lettuce leave into each pita half. Stuff with equally divided chicken mixture.
COTTAGE CHEESE PATTIES
From: Leslie WA
1 pint cottage cheese (2 cups)
1 cup Ritz or Chicken in a Biscuit crackers, crushed into crumbs
1 onion, chopped
2 green onions, chopped
1/2 cup chopped fresh parsley
2 eggs (or equivalent in egg beaters)
2 tsp chicken flavored seasoning
1 tsp. poultry seasoning or sage
Hamburger buns or gravy (for serving)
Mix all ingredients together. Shape into patties and fry in small amount of oil.
Serve on a bun or make gravy and serve with gravy.
FRENCH BUCKWHEAT CREPES WITH MUSHROOMS AND HERBS
From: Bill,DC
Source: the California Culinary Academy
Makes 8 servings
"The aroma of sauteing mushrooms, seasonings, and wine is hard to resist. The applejack, a sweet apple brandy, melds well with the cheese and asparagus."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
4 cups sliced fresh mushrooms
1/2 cup minced green onions
1 cup asparagus tips
1 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1/4 cup applejack or Calvados brandy
1 teaspoon safflower oil (to coat baking dish)
1/2 cup grated low-fat jack or mozzarella
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
In a skillet over medium-high heat, warm remaining oil and saute mushrooms and green onions for 5 minutes, stirring frequently. Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring frequently.
TO FILL AND SERVE:
Preheat broiler.
Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top.
Broil until lightly browned and bubbling.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
TO MAKE AHEAD:
Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap). Make the filling ahead of time, too, and assemble the crepes for last-minute baking.
APPLE, RAISIN, AND WALNUT CREPES
From: Bill,DC
Source: the California Culinary Academy
Makes 8 filled crepes
"This filling should be made no more than two hours in advance to keep the apples crisp."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
1/4 cup raisins
1 1/2 tablespoons apple brandy
1 1/2 cups coarsely grated green apple
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted walnuts
1 teaspoon grated lemon peel
2 tablespoons honey
1 tablespoon lemon juice
Melted butter for garnish
Cinnamon sugar for garnish (recipe follows)
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
This filling should be made no more than two hours in advance to keep the apples crisp.
In a small bowl combine raisins and brandy and let stand 30 minutes.
In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.
TO SERVE:
Spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.
TO MAKE CINNAMON SUGAR:
In a small bowl stir together 1/4 teaspoon cinnamon and 2 tablespoons sugar.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
Mixed Vegetable Crepes
From: Bill,DC
Source: the California Culinary Academy
Makes 8 filled crepes
"This quick vegetable saute offers a welcome contrast to the sweet crepe fillings."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
2 tablespoons butter
6 tablespoons minced shallot
3 cups coarsely grated zucchini
3/4 cup coarsely grated carrot
1/2 cup toasted pine nuts
1/4 cup balsamic vinegar
salt and freshly ground pepper to taste
Melted butter for garnish
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
In a large skillet over moderate heat, melt butter. Add shallot and saute 1 minute. Add zucchini and carrot and saute until wilted (about 3 minutes). Add pine nuts and vinegar and cook 30 seconds. Add salt and pepper.
TO SERVE:
Spoon one eighth of filling down the center of each crepe and roll. Brush rolled crepes with a little melted butter, for garnish.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
TO MAKE AHEAD:
- Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap).
- The vegetables for the filling may be sauteed up to 1 day in advance and refrigerated; undercook vegetables slightly to allow for reheating. Reheat quickly over high heat before using.
HOMEMADE HUMMUS
From: maxine in ri
"We use this in sandwiches, with lettuce, tomato, and chopped bits of the green scallion."
Juice and zest of 1 lemon
2 to 3 cloves garlic
1/2 cup fresh parsley leaves
6 scallions (white part only)
2 tablespoons sesame paste (tahini)
1 tsp ground cumin powder
1 teaspoon salt
3 cups cooked chickpeas
Olive oil (as needed)
In food processor, place all ingredients except chickpeas and olive oil. Process until smooth.
Add chick peas, and process until mostly smooth. Add enough oil to make a smooth, spreadable paste. Store in refrigerator.
LUNCHTIME BISCUIT FOLDOVERS
From: sara, ga
Makes 10-12 biscuits
2 cups unbleached flour
1 tbsp. baking powder
1 tsp. salt
1 stick (1/2 cup) butter or margarine
3/4 cup milk
2 cups diced cook chicken (or cheddar cheese or other filling)
Stir together flour, baking powder, and salt. Cut in butter with pastry blender until mixture is the consistency of coarse crumbs. Add milk and stir with fork. Flour hands and squeeze dough until all is moistened and dough forms a ball.
Turn out onto floured surface and roll or pat out until dough is 1/2-inch thick. Cut with 2 1/2-inch round cookie cutter and flatten each ball out to a 4-inch circle.
Place 2 tablespoonfuls of filling in the center; fold over to a half-moon shape, and seal edges with a fork. Place on a greased cookie sheet.
Bake at 400 degrees F for 15-18 minutes.
LOW CAL LUNCH
From: sara, ga
1 (12 oz.) carton cottage cheese
1 (3 oz.) box sugar free Jello, lemon or orange flavored
1 cup hot water
1 cup cold water
Sliced fruit (for serving)
Combine Jello and 1 cup hot water in blender. Add 1 cup cold water and mix. Add cottage cheese and blend 1 minute.
Pour into 4 serving dishes and chill until set.
Serve with fruit for breakfast or lunch.
SCHOOL LUNCH DELIGHT
From: sara, ga
1 stick (1/2 cup) plus 2 1/2 tsp. butter
1 lb. confectioners' sugar
1 cup peanut butter
1/3 cup unsweetened cocoa powder
2 cups grated American cheese
1 tbsp. plus 1 tsp. water
2 tsp. vanilla
Chopped peanuts (optional, for garnish)
Combine all ingredients, except peanuts, and blend at least 5 minutes with mixer or by hand.
Form in long rolls and wrap in wax paper. May also be rolled in chopped peanuts before wrapping. Refrigerate and slice to serve.
May also be frozen and used when needed. Makes a delicious snack anytime.
LUNCH BUCKET CAKE SQUARES
From: sara, ga
1 1/4 cups boiling water
1 cup rolled oats (uncooked)
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 cups shredded carrots
3/4 cup dates or raisins
1 cup chopped nuts
Pour 1 1/3 cups boiling water over oats. Cover and let stand 20 minutes.
Beat butter and sugars together until fluffy. Add eggs and vanilla, then the oats mixture; mix well. Add flour, cinnamon, baking soda and salt; mix together.
Fold in carrots and raisins. Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Sprinkle nuts over batter.
Bake at 350 degrees F 25-28 minutes.
Impossible Ham 'N Cheese Dinner Lunch Pie
IMPOSSIBLE HAM 'N CHEESE PIE
From: sara, ga
Source: Bisquick
Makes 6 servings
2 cups ham chunks
1 cup shredded Swiss cheese
1/2 cup chopped onions
4 eggs
2 cups milk
1 cup Bisquick baking mix
1/8 tsp. ground black pepper
Heat oven to 400 degrees F.
Grease a pie plate. Sprinkle ham, cheese and onions into plate.
Beat remaining ingredients until smooth. Pour over the ham mixture in the pan.
Bake until golden brown and knife inserted comes out clean, 35-40 minutes. Cool 5 minutes before serving.
TIP: Ham chunks can be frozen on a cookie sheet and use when needed. After frozen, place in Ziploc bag and keep handy.
QUICK LUNCH BOX CAKE
From: sara, ga
Makes 1 (13x9-inch) cake
FOR THE CAKE:
2 1/4 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 (16 oz.) can fruit cocktail, undrained
FOR TOPPING:
1/2 cup chopped nuts
1 (6 oz.) pkg. chocolate chips
Combine all ingredients for the cake; mix well and pour into a greased 13x9-inch baking pan. Sprinkle nuts and chocolate chips on top.
Bake in a 350 degree F oven for 35-40 minutes. Cool in pan, then cut in squares.
CHEESE SANDWICH FILLING
From: sara, ga
1 lb. Velveeta cheese
3 hard boiled eggs
1 cup sweet relish
1 small jar pimentos
Mayonnaise (as needed)
Grind all ingredients except mayonnaise together. Add mayonnaise as desired.
CONFETTI SANDWICHES
From: sara, ga
1 can Spam
3 hard boiled eggs
2 stalks celery
2 large carrots
1 small onion
3 or 4 sweet pickles
Salt and pepper to taste
Miracle Whip Salad Dressing (as needed)
Put all the ingredients, except salt and pepper and salad dressing, through a grinder or chopper. Add salt and pepper to taste. Add salad dressing (Kraft Miracle Whip) to mixture and mix well. Amount of dressing depends on taste. Spread on bread.
SURPRISE SANDWICHES
From: sara, ga
1 (8 oz.) pkg. cream cheese, softened
2/3 cup chopped pecans
3 hard boiled eggs, chopped
3 tbsp. chopped white onion
3 tbsp. green pepper
3 tbsp. chili sauce
1 tbsp. Miracle Whip Salad Dressing (or mayonnaise)
1/2 tsp. salt
Dash ground black pepper
1 loaf sliced bread
Mix all ingredients, except bread, together. Spread on buttered bread and cut sandwiches into thirds.
DELUXE CHICKEN SANDWICHES
From: sara, ga
Makes 2 sandwiches
1 (6 oz.) can Swanson premium chunk white chicken, drained
1/3 cup chopped cucumber
1 tbsp. fat free mayonnaise
1/8 tsp. dried dill weed, crushed
2 sandwich buns, split
Spinach leaves
Tomato slices
In medium bowl combine chicken, cucumber, mayo and dill; toss gently to mix well. Cover; refrigerate for 2 to 4 hours.
Serve on bottom halves of sandwich buns, arrange spinach, tomato and chicken filling. Replace top halves.
CARROT-RAISIN SANDWICH SPREAD
From: sara, ga
Makes enough filling for 3 sandwiches
1/2 cup seedless dark raisins
1/2 cup shredded carrots
1/2 cup creamed cottage cheese
1 tbsp. mayonnaise or salad dressing (or enough to mix well)
1/8 tsp. salt
About 45 minutes or up to 3 days before serving; mix together in small bowl the ingredients listed above. Cover and refrigerate at least 30 minutes to blend flavors.
VEGETABLE SANDWICHES
From: sara, ga
2/3 cup carrots, grated
1/4 cup minced cucumbers
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery heart
Dash salt
1 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1/4 to 1/3 cup mayonnaise
5 or 6 slices white bread, crust removed
5 or 6 slices whole wheat bread, crust removed
Combine carrots, cucumbers, onion, green pepper and celery. Drain well.
Combine salt, lemon juice, cheese and mayonnaise, blending well. Stir in vegetables. Spread on white bread and top with whole wheat bread.
Cut into finger sandwiches, if desired.
HAWAIIAN NUT SANDWICHES
From: sara, ga
1/4 cup evaporated milk
2 pkgs. (8 oz.each ) cream cheese, softened
1 cup crushed pineapple, drained well
1/4 cup chopped pecans
Blend milk and cheese together. Add pineapple and nuts; mix well.
Good on orange or raisin bread as well as white bread.
SWISS CHEESE SANDWICH SPREAD
From: sara, ga
2 cups shredded Swiss cheese
1/2 cup sour cream
4 slices bacon, fried crisp and crumbled
1 tbsp. chopped pimento
2 tbsp. chopped onion
Combine and mix all ingredients until smooth.
43 LUNCH RECIPES - PART 2 OF 2
Recipe Swap - January 26, 1998
(off-topic recipes included)
RECIPES IN THIS FILE:
Hot Dog Chili Wraps (microwave)
Pizza Wraps (microwave)
Thanksgiving Roll (turkey sandwich)
Some Lunch Box Ideas
Ground Turkey Burritos
Black Forest Sandwich with Apple Yogurt Spread
Cream Cheese and Walnut Sandwiches
Great Veggie Pita Sandwich
Annette Gall's Meat Pies (using frozen puff pastry dough)
Greek-Style Pocket Sandwiches (using round steak)
Chef Allen's Grilled Red Snapper Burger with Mango Ketchup
Big Mouth Sandwich (using ground beef and refried beans)
Raisin-Olive Empanaditas
Grilled Chicken Breast Sandwiches with Roasted Peppers
Chicken and Chorizo Quesadillas (using guacamole and salsa)
Grilled Anipasto Sandwiches
Baked Cheese Sandwiches (Kaeseschnitten)
Cheese Sandwiches with Anchovy Sauce (Carrozza)
Cucumber Sandwiches (marinated cucumbers)
Catfish Hoagie with Onion and Pepper Sauce
Baklazhannaia Ikra (Eggplant Spread)
Oriental Pita Pockets (using chicken breasts)
Cottage Cheese Patties (using cracker crumbs and eggs)
French Buckwheat Crepes with Mushrooms and Herbs
Apple, Raisin, and Walnut Crepes (using lemon and honey)
Mixed Vegetable Crepes (using zucchini and carrots)
Homemade Hummus
Lunchtime Biscuit Foldovers (using homemade biscuit dough)
Low Cal Lunch (using cottage cheese and jello)
School Lunch Delight (no bake peanut butter slices)
Lunch Bucket Cake Squares (using oats and carrots)
Impossible Ham 'n Cheese Dinner Lunch Pie
Quick Lunch Box Cake Squares (using oats and carrots)
Impossible Ham 'N Cheese Pie (Bisquick recipe)
Quick Lunch Box Cake (one bowl, using fruit cocktail)
Cheese Sandwich Filling (using Velveeta and hard boiled eggs)
Confetti Sandwiches (using Spam and hard boiled eggs)
Surprise Sandwiches (using cream cheese, hard boiled eggs)
Deluxe Chicken Sandwiches (using canned chicken and cucumber)
Carrot-Raisin Sandwich Spread (using cottage cheese)
Vegetable Sandwiches with Lemon-Cream Cheese Spread
Hawaiian Nut Sandwiches (using cream cheese and pineapple)
Swiss Cheese Sandwich Spread (using sour cream and bacon)
HOT DOG CHILI WRAPS
From: Kathy-Idaho
My husband likes these at work.
Tortillas (I use flour)
Hot dogs
Chili
Chopped onion
Cheese
Place one uncooked hot dog in a tortilla shell. Spoon on some chili and top with the onions and cheese. Roll up. Wrap in waxed paper. Microwave 1/2 to 1 minute.
PIZZA WRAPS
From: Kathy-Idaho
Tortillas
Pizza Sauce
Pepperoni
Mozzarella Cheese, shredded
Place tortilla on paper towel. Spoon in sauce (don't use too much sauce as it will ooze out) and place pepperoni
on...as much as you like. Sprinkle on cheese. Roll. Wrap in waxed paper and microwave 1/2 to 1 minute.
THANKSGIVING ROLL
From: Dawn/NY
Simply cut open a bulky roll, spread mayonnaise on one side and cranberry on the other, and then fill with turkey slices and lettuce.
Works just as well with turkey cold cuts and canned cranberry sauce (especially the smooth, sliceable variety).
SOME LUNCH BOX IDEAS
From: SueA, CA
- Bagel-regular sandwich fillings or cream cheese and nuts
- Crackers-cheese and meat slices or PB & J
- Flour Tortillas-filled with all kinds of goodies
- Tostada shells, premade-good for chicken salad (tuna, turkey, egg) or spread with refried beans and top with shredded cheese and salsa
- Muffin
- Scone
- Hamburger or hot dog buns - rolled up meat or cheese inside hot dog bun
- Sushi (kids around here eat it)
- Salad with sprinkles (cheese chunks, meat chunks, chow mein noodles or croutons)
- Bread stick with meat or cheese rolled around it
GROUND TURKEY BURRITOS
From: Dawn.ny
1 pound ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
2 chiles Serranos, minced
1 clove garlic, minced
1 can refried beans
1 (4 ounce) can chiles
3/4 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1 dash cayenne pepper
1 cup shredded Monterey jack cheese
8 flour tortillas
OPTIONAL ADDITIONS:
Black beans, corn, more chiles, rice, whatever you like.
Brown the turkey with onion, peppers and garlic. Drain excess fat.
Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer.
Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful of the filling in the center of each tortilla, top with some cheese, and wrap, folding the ends within.
BLACK FOREST SANDWICH WITH APPLE SPREAD
From: Dawn.ny
FOR THE APPLE YOGURT SPREAD:
(amounts to your taste)
Yogurt
Applesauce
Mustard
Horseradish
Salt and pepper
FOR EACH SANDWICH:
2 slices pumpernickel bread
1/4 cup Apple Yogurt Spread
2 oz. of turkey
2 oz. of ham
2 slices of tomato
1 1/2 oz. sliced apple
1 oz. blue cheese
Lettuce leaf
TO PREPARE APPLE YOGURT SPREAD:
Combine yogurt, applesauce, mustard and horseradish; season with salt and pepper; mix well. Cover and refrigerate until needed.
TO MAKE EACH SANDWICH:
Spread two slices of the pumpernickel bread with 1/4 cup of the Apple Yogurt Spread. Top one slice with 2 oz. of turkey, 2 oz. of ham, 2 slices of tomato, 1 1/2 oz. of apple and 1 oz. of blue cheese.
Place under a broiler to melt the cheese, then remove. Place a lettuce leaf on the remaining slice of the bread and put the two slices together, secure with toothpicks, slice in half diagonally, and serve.
CREAM CHEESE AND WALNUT SANDWICHES
From: Dawn.ny
Spread 1 slice of bread with an ounce of softened cream cheese and top with walnut halves. Layer favorite vegetables, including alfalfa sprouts, green and red peppers, etc. Delicious!
GREAT VEGGIE PITA SANDWICH
From: Nancy/CA
FOR THE VEGGIE MIXTURE:
1/4 cup diced cucumber
1/4 cup diced zucchini
1/4 cup diced red onion
1/4 cup coarsely grated carrot
1/2 cup diced tomato
1/4 of a large avocado, diced
1 tablespoon flavored rice vinegar (plus additional for sandwich)
FOR THE SANDWICHES:
1 pita bread cut in half
4 tablespoons cream cheese, softened (plain or herbed)
1/2 cup alfalfa sprouts or shredded lettuce
TO PREPARE THE VEGGIE MIXTURE:
In small mixing bowl, combine the cucumber, zucchini, red onion, carrot, tomato and avocado. Stir in rice vinegar and allow to set at room temperature for a few minutes.
TO MAKE THE SANDWICHES:
Open pita bread halves and spread each half with 2 tablespoons of cream cheese. Spoon the veggie mixture into the pita pockets, dividing evenly. Top veggie filling with alfalfa sprouts or shredded lettuce. Sprinkle lightly with more flavored rice vinegar, if desired.
ANNETTE GALL'S MEAT PIES
From: SueA, CA
Source: The New Carry-Out Cuisine by Phyllis Meras, 1986
Makes 6 servings
FOR THE FILLING:
1 pound ground beef
3/4 cup chopped onion
3 tablespoons flour
1/2 cup chopped celery
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup sour cream
1/2 cup cooked garbanzo beans
FOR THE PASTRY:
1 (17 1/4 ounce) package frozen puff pastry
Egg wash (1 egg mixed with 1 tablespoon water)
TO PREPARE THE FILLING:
In a large skillet, brown the beef and onions, breaking up the meat with a wooden spoon. Remove the skillet from the heat and drain off and discard the fat.
Add the flour to the beef and onion mixture and stir to mix well. Add the remaining filling ingredients and mix again. Return the skillet to low heat and barely heat the mixture through.
TO MAKE THE PIES:
Cut each pastry sheet into six (3 1/3-by-5-inch) rectangles. Top six of the rectangles with 1/2 cup of the meat mixture on each, being careful to keep the edges of the pastry clean. Moisten the edges of the pastry with water and top each with another square of pastry. Press the edges together to seal. Place on a lightly greased baking sheet.
Prepare the egg wash by beating together the egg and water. Brush the tops of the pies with the wash and make decorative cuts to allow steam to vent.
Bake at 375 degrees for about 30 minutes, until golden brown. Serve hot or warm with a green salad
GREEK-STYLE POCKET SANDWICHES
From: Bill,DC
Source: Shape magazine
Makes 4 servings
1 pound lean beef round steak
FOR THE MARINADE:
2 tablespoons olive oil
1 tablespoon prepared, spicy mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
TO FOR THE YOGURT MIXTURE:
1 cup plain lowfat yogurt
1 cup peeled, chopped cucumber
1/2 teaspoon crushed garlic
1/2 teaspoon dill
FOR THE SANDWICHES:
2 pita breads, halved
1 small red onion, sliced
Cut beef crosswise into thin 5x1/2-inch strips. Combine marinade ingredients and pour over beef strips. Cover and refrigerate for 2-8 hours.
In a small bowl, combine yogurt, cucumber, garlic, and dill. Cover and refrigerate.
Preheat oven to 450 degrees F.
Drain marinade from beef (discard marinade). Place meat in shallow pan and bake at 450 degrees F until crisp (about 10 minutes).
Stuff each pita half with beef, then top each with a spoonful of the yogurt mixture and sliced red onion.
GRILLED RED SNAPPER BURGER WITH MANGO KETCHUP
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser of Chef Allen's, Aventura, FL
From: Bill,DC
Makes 4 servings
1 pound fresh red snapper
3 egg whites
2 tablespoons chopped green onion
1 tablespoon white Worcestershire sauce
1 tablespoon Thai fish sauce
1/4 cup Mango Ketchup (recipe follows)
1/4 pound spinach
1/2 cup bread crumbs
1 teaspoon chopped dill
1 loaf French bread
Note: the Mango Ketchup needs 24 hours advance preparation.
Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, Worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add to this mixture enough bread crumbs to bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and let chill for about 1/2 hour in the refrigerator.
Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about 1 1/2 minutes, being careful not to overcook the fish.
Serve the burger immediately on French bread with the spinach leaves and dressed with Mango Ketchup.
MANGO KETCHUP
Makes 2 quarts
"You can make this condiment in large batches because it keeps so well refrigerated, even though it never stays too long. Use it on fish, seafood, chicken, and roasted vegetables."
5 medium mangos
3 tablespoons vinegar
1 tablespoon chopped fresh ginger
1 dash ground cinnamon
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup white wine
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 whole clove
TO PREPARE THE MANGOS:
Peel and pit the mangos. Puree the pulp in a food processor fitted with a stainless-steel blade. Add the remaining ingredients and pulse together.
TO MAKE THE KETCHUP:
In a heavy-sided saucepan, cook the mixture over a low heat for 1 hour, until well reduced and thickened. Remove from the heat and cool.
Strain through a fine sieve. Let set refrigerated for 24 hours. Now it is ready for use.
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser
BIG MOUTH SANDWICH
From: Bill,DC
Source: Big Mouth Sandwiches
Makes 6 servings
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt or seasoned salt
1 French bread loaf or long loaf
2 California avocados, sliced, divided use
Garlic salt, to taste
1 (8 ounce) can refried beans, heated
Shredded lettuce
1 tomato, sliced
2 green onions, sliced
1/2 cup shredded cheddar cheese
Taco sauce (optional)
Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot.
Split French bread in half lengthwise. Lightly toast cut sides under broiler.
Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using.
Spread an even layer of beans over avocado, then spoon on browned meat. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt.
Cover with top half of bread; cut into serving sized sandwiches.
SERVING SUGGESTION:
Serve with warm tortilla chips and iced tea or beer.
RAISIN-OLIVE EMPANADITAS
Source: Jo Anne Merrill
From: Bill,DC
Makes 12 servings
1/2 pound lean ground beef
1/4 cup minced onions
2 tablespoons chopped raisins
2 tablespoons chopped green olives
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cottage cheese
1 hard-boiled egg, chopped
1 large egg, separated
1 teaspoon water
1 batch pastry dough (enough pastry to equal about a 10-inch double crust pie)
2 teaspoons milk
Saute ground beef in large skillet until browned. Drain, and to the beef add the onions, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and chopped hard cooked egg. Set aside.
Prepare pastry according to directions on container or make your own recipe. Roll out the dough in two large circles (for easier handling). Cut about 12 circles total, each about 3 1/2 inches in diameter.
Onto each circle place 2 teaspoons of filling. Brush edge of dough with 1 egg white mixed with 1 teaspoon of water. Fold edges over to make half-moon shape and seal with fork dipped in flour. Place Empanaditas on ungreased cookie sheet.
Blend the egg yolk with the milk and brush this mixture on the tops of the Empanaditas.
Bake in preheated 375 degree F oven until golden brown, about 15-18 minutes.
CHICKEN AND CHORIZO QUESADILLAS
From: Bill,DC
Makes 6 servings
12 (8-inch) flour tortilla
6 ounces guacamole
6 ounces salsa
3/4 pound cheddar cheese, shredded
3/4 pound diced chicken
3/4 pound chorizo, cooked and diced
Spread tortillas with guacamole and salsa. Sprinkle with the cheese, chicken and sausage. Place other tortilla on top.
Grill until golden brown and cut into 8 equal triangles.
GRILLED ANTIPASTO SANDWICHES
FOR EACH SANDWICH:
2 slices sandwich pepperoni
2 slices Capicola (hot ham)
2 slices salami
1 slice Provolone
Soft crusted roll
Lettuce and sliced tomato
Chopped pepperoncini (optional)
Lightly grill the slices of meat. Stack on griddle. Add provolone cheese to melt. Place on roll. Add lettuce and tomato and pepperoncini.
BAKED CHEESE SANDWICHES (KAESESCHNITTEN)
1 slice white bread
Light olive oil
1 slice salami
1 slice tomato
1 slice Swiss Cheese
Dash of paprika
Preheat the oven to 375 degrees F.
Take bread and spread it with olive oil. Then put 1 slice of salami over it and top that with the tomato and cheese. Dash some paprika.
Bake it in the 375 degree F oven until the cheese starts to bubble. Eat it immediately.
CHEESE SANDWICHES (CARROZZA)
Makes 6 servings
These are yummy and I do love anchovies and don't know many who like them either:)
12 slices bread , crusts trimmed
6 slices mozzarella cheese, cut to fit bread slices
1 cup milk
3/4 cup flour
2 eggs
1/2 cup olive oil to fry
FOR THE SAUCE:
1 small can anchovies, minced
1 tbsp lemon juice
1 clove garlic minced
Make sandwiches from the bread and cheese. Dip in milk, then flour and then beaten eggs.
Brown sandwiches in hot olive oil. Drain on absorbent paper; set aside.
To skillet add anchovies, lemon juice and garlic. Cook about 1/2 minute and pour sauce over sandwiches
CUCUMBER SANDWICHES
1 cucumber, peeled, sliced as thin as possible
1/4 cup vegetable oil
1/4 cup vinegar
Butter (NOT margarine)
Slices of brown bread with the crusts cut off (white can be substituted)
Mix oil and vinegar in a medium bowl. Place cucumber slices in marinade and soak for 1/2 an hour.
Lightly butter two slices of bread. Drain cucumber slices and place in a double layer between bread. Cut sandwich into 4 quarters and serve.
CATFISH HOAGIES
1/2 red and/or yellow bell pepper, sliced in strips
1 Jalapeno or Habenaro pepper, seeded, sliced (or to taste)
1 small onion, sliced in strips
2 Tbsp tomato paste
1 clove garlic, crushed (or to taste)
1 Tbsp olive oil
Juice of 1 lime
1/2 cup water
2 Catfish fillets (about 8 oz each)
2 large sandwich rolls (not those soft, gummy things)
In an oven-proof skillet, saute peppers, onion, tomato paste and garlic in olive oil. Add lime juice. Cook until blended, 3-5 minutes. Add 1/2 cup water and cook until absorbed. Make space in pan and add fillets. Baste fillets with the sauce.
Place in broiler for about 8 minutes or until fish is done.
Using spoon handle slice roll leaving one side intact and scoop bread from top and bottom. In bottom "well" of roll, put peppers, then fish fillet, then peppers.
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
Adapted from source: Recipes: Russian Cooking, Time-Life Books, 1969
Makes 3 cups
1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil, divided use
1/2 cup finely chopped green bell pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, seeded, chopped
1/2 teaspoon sugar
2 teaspoons salt
Freshly ground black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel bread (for serving)
Preheat oven to 425 degrees F.
Bake the eggplant on the middle rack for about an hour, turning it over once or twice until it is soft and it's skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat until they are soft but not brown (6-8 minutes). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
Remove the skin of the eggplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly.
Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, until all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon.
Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic wrap, until ready to serve.
Serve on pieces of rye bread.
ORIENTAL PITA POCKETS
Source: Rebecca Radnor
Makes 2 sandwiches
2 (4 oz.) skinless boneless chicken breasts
1/2 cup alfalfa sprouts
1/4 cup diced water chestnuts
1/4 cup sliced green onion
FOR THE DRESSING:
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. sesame oil
FOR SERVING:
1 (6-inch) whole wheat pita bread cut in half
2 lettuce leaves
Combine chicken with enough water to cover in a medium saucepan. Cook over medium heat fifteen minutes or until tender. Drain and chop chicken into bite-sized pieces.
Combine chicken with sprouts, water chestnuts and green onion.
Combine vinegar, soy sauce and sesame oil and toss with chicken mixture.
Insert a lettuce leave into each pita half. Stuff with equally divided chicken mixture.
COTTAGE CHEESE PATTIES
From: Leslie WA
1 pint cottage cheese (2 cups)
1 cup Ritz or Chicken in a Biscuit crackers, crushed into crumbs
1 onion, chopped
2 green onions, chopped
1/2 cup chopped fresh parsley
2 eggs (or equivalent in egg beaters)
2 tsp chicken flavored seasoning
1 tsp. poultry seasoning or sage
Hamburger buns or gravy (for serving)
Mix all ingredients together. Shape into patties and fry in small amount of oil.
Serve on a bun or make gravy and serve with gravy.
FRENCH BUCKWHEAT CREPES WITH MUSHROOMS AND HERBS
From: Bill,DC
Source: the California Culinary Academy
Makes 8 servings
"The aroma of sauteing mushrooms, seasonings, and wine is hard to resist. The applejack, a sweet apple brandy, melds well with the cheese and asparagus."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
4 cups sliced fresh mushrooms
1/2 cup minced green onions
1 cup asparagus tips
1 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1/4 cup applejack or Calvados brandy
1 teaspoon safflower oil (to coat baking dish)
1/2 cup grated low-fat jack or mozzarella
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
In a skillet over medium-high heat, warm remaining oil and saute mushrooms and green onions for 5 minutes, stirring frequently. Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring frequently.
TO FILL AND SERVE:
Preheat broiler.
Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top.
Broil until lightly browned and bubbling.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
TO MAKE AHEAD:
Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap). Make the filling ahead of time, too, and assemble the crepes for last-minute baking.
APPLE, RAISIN, AND WALNUT CREPES
From: Bill,DC
Source: the California Culinary Academy
Makes 8 filled crepes
"This filling should be made no more than two hours in advance to keep the apples crisp."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
1/4 cup raisins
1 1/2 tablespoons apple brandy
1 1/2 cups coarsely grated green apple
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted walnuts
1 teaspoon grated lemon peel
2 tablespoons honey
1 tablespoon lemon juice
Melted butter for garnish
Cinnamon sugar for garnish (recipe follows)
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
This filling should be made no more than two hours in advance to keep the apples crisp.
In a small bowl combine raisins and brandy and let stand 30 minutes.
In a medium bowl combine raisin mixture, apple, cinnamon, and walnuts and stir to blend. Stir in lemon peel, honey, and lemon juice.
TO SERVE:
Spoon about 1/4 cup filling down the center of each hot crepe and roll into a cylinder. Brush with melted butter and sprinkle with Cinnamon Sugar.
TO MAKE CINNAMON SUGAR:
In a small bowl stir together 1/4 teaspoon cinnamon and 2 tablespoons sugar.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
Mixed Vegetable Crepes
From: Bill,DC
Source: the California Culinary Academy
Makes 8 filled crepes
"This quick vegetable saute offers a welcome contrast to the sweet crepe fillings."
FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
2 tablespoons butter
6 tablespoons minced shallot
3 cups coarsely grated zucchini
3/4 cup coarsely grated carrot
1/2 cup toasted pine nuts
1/4 cup balsamic vinegar
salt and freshly ground pepper to taste
Melted butter for garnish
TO MAKE THE CREPES:
In a blender, puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream.
In a crepe pan* or skillet over medium-high heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
TO MAKE THE FILLING:
In a large skillet over moderate heat, melt butter. Add shallot and saute 1 minute. Add zucchini and carrot and saute until wilted (about 3 minutes). Add pine nuts and vinegar and cook 30 seconds. Add salt and pepper.
TO SERVE:
Spoon one eighth of filling down the center of each crepe and roll. Brush rolled crepes with a little melted butter, for garnish.
*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.
TO MAKE AHEAD:
- Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap).
- The vegetables for the filling may be sauteed up to 1 day in advance and refrigerated; undercook vegetables slightly to allow for reheating. Reheat quickly over high heat before using.
HOMEMADE HUMMUS
From: maxine in ri
"We use this in sandwiches, with lettuce, tomato, and chopped bits of the green scallion."
Juice and zest of 1 lemon
2 to 3 cloves garlic
1/2 cup fresh parsley leaves
6 scallions (white part only)
2 tablespoons sesame paste (tahini)
1 tsp ground cumin powder
1 teaspoon salt
3 cups cooked chickpeas
Olive oil (as needed)
In food processor, place all ingredients except chickpeas and olive oil. Process until smooth.
Add chick peas, and process until mostly smooth. Add enough oil to make a smooth, spreadable paste. Store in refrigerator.
LUNCHTIME BISCUIT FOLDOVERS
From: sara, ga
Makes 10-12 biscuits
2 cups unbleached flour
1 tbsp. baking powder
1 tsp. salt
1 stick (1/2 cup) butter or margarine
3/4 cup milk
2 cups diced cook chicken (or cheddar cheese or other filling)
Stir together flour, baking powder, and salt. Cut in butter with pastry blender until mixture is the consistency of coarse crumbs. Add milk and stir with fork. Flour hands and squeeze dough until all is moistened and dough forms a ball.
Turn out onto floured surface and roll or pat out until dough is 1/2-inch thick. Cut with 2 1/2-inch round cookie cutter and flatten each ball out to a 4-inch circle.
Place 2 tablespoonfuls of filling in the center; fold over to a half-moon shape, and seal edges with a fork. Place on a greased cookie sheet.
Bake at 400 degrees F for 15-18 minutes.
LOW CAL LUNCH
From: sara, ga
1 (12 oz.) carton cottage cheese
1 (3 oz.) box sugar free Jello, lemon or orange flavored
1 cup hot water
1 cup cold water
Sliced fruit (for serving)
Combine Jello and 1 cup hot water in blender. Add 1 cup cold water and mix. Add cottage cheese and blend 1 minute.
Pour into 4 serving dishes and chill until set.
Serve with fruit for breakfast or lunch.
SCHOOL LUNCH DELIGHT
From: sara, ga
1 stick (1/2 cup) plus 2 1/2 tsp. butter
1 lb. confectioners' sugar
1 cup peanut butter
1/3 cup unsweetened cocoa powder
2 cups grated American cheese
1 tbsp. plus 1 tsp. water
2 tsp. vanilla
Chopped peanuts (optional, for garnish)
Combine all ingredients, except peanuts, and blend at least 5 minutes with mixer or by hand.
Form in long rolls and wrap in wax paper. May also be rolled in chopped peanuts before wrapping. Refrigerate and slice to serve.
May also be frozen and used when needed. Makes a delicious snack anytime.
LUNCH BUCKET CAKE SQUARES
From: sara, ga
1 1/4 cups boiling water
1 cup rolled oats (uncooked)
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 cups shredded carrots
3/4 cup dates or raisins
1 cup chopped nuts
Pour 1 1/3 cups boiling water over oats. Cover and let stand 20 minutes.
Beat butter and sugars together until fluffy. Add eggs and vanilla, then the oats mixture; mix well. Add flour, cinnamon, baking soda and salt; mix together.
Fold in carrots and raisins. Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Sprinkle nuts over batter.
Bake at 350 degrees F 25-28 minutes.
Impossible Ham 'N Cheese Dinner Lunch Pie
IMPOSSIBLE HAM 'N CHEESE PIE
From: sara, ga
Source: Bisquick
Makes 6 servings
2 cups ham chunks
1 cup shredded Swiss cheese
1/2 cup chopped onions
4 eggs
2 cups milk
1 cup Bisquick baking mix
1/8 tsp. ground black pepper
Heat oven to 400 degrees F.
Grease a pie plate. Sprinkle ham, cheese and onions into plate.
Beat remaining ingredients until smooth. Pour over the ham mixture in the pan.
Bake until golden brown and knife inserted comes out clean, 35-40 minutes. Cool 5 minutes before serving.
TIP: Ham chunks can be frozen on a cookie sheet and use when needed. After frozen, place in Ziploc bag and keep handy.
QUICK LUNCH BOX CAKE
From: sara, ga
Makes 1 (13x9-inch) cake
FOR THE CAKE:
2 1/4 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 (16 oz.) can fruit cocktail, undrained
FOR TOPPING:
1/2 cup chopped nuts
1 (6 oz.) pkg. chocolate chips
Combine all ingredients for the cake; mix well and pour into a greased 13x9-inch baking pan. Sprinkle nuts and chocolate chips on top.
Bake in a 350 degree F oven for 35-40 minutes. Cool in pan, then cut in squares.
CHEESE SANDWICH FILLING
From: sara, ga
1 lb. Velveeta cheese
3 hard boiled eggs
1 cup sweet relish
1 small jar pimentos
Mayonnaise (as needed)
Grind all ingredients except mayonnaise together. Add mayonnaise as desired.
CONFETTI SANDWICHES
From: sara, ga
1 can Spam
3 hard boiled eggs
2 stalks celery
2 large carrots
1 small onion
3 or 4 sweet pickles
Salt and pepper to taste
Miracle Whip Salad Dressing (as needed)
Put all the ingredients, except salt and pepper and salad dressing, through a grinder or chopper. Add salt and pepper to taste. Add salad dressing (Kraft Miracle Whip) to mixture and mix well. Amount of dressing depends on taste. Spread on bread.
SURPRISE SANDWICHES
From: sara, ga
1 (8 oz.) pkg. cream cheese, softened
2/3 cup chopped pecans
3 hard boiled eggs, chopped
3 tbsp. chopped white onion
3 tbsp. green pepper
3 tbsp. chili sauce
1 tbsp. Miracle Whip Salad Dressing (or mayonnaise)
1/2 tsp. salt
Dash ground black pepper
1 loaf sliced bread
Mix all ingredients, except bread, together. Spread on buttered bread and cut sandwiches into thirds.
DELUXE CHICKEN SANDWICHES
From: sara, ga
Makes 2 sandwiches
1 (6 oz.) can Swanson premium chunk white chicken, drained
1/3 cup chopped cucumber
1 tbsp. fat free mayonnaise
1/8 tsp. dried dill weed, crushed
2 sandwich buns, split
Spinach leaves
Tomato slices
In medium bowl combine chicken, cucumber, mayo and dill; toss gently to mix well. Cover; refrigerate for 2 to 4 hours.
Serve on bottom halves of sandwich buns, arrange spinach, tomato and chicken filling. Replace top halves.
CARROT-RAISIN SANDWICH SPREAD
From: sara, ga
Makes enough filling for 3 sandwiches
1/2 cup seedless dark raisins
1/2 cup shredded carrots
1/2 cup creamed cottage cheese
1 tbsp. mayonnaise or salad dressing (or enough to mix well)
1/8 tsp. salt
About 45 minutes or up to 3 days before serving; mix together in small bowl the ingredients listed above. Cover and refrigerate at least 30 minutes to blend flavors.
VEGETABLE SANDWICHES
From: sara, ga
2/3 cup carrots, grated
1/4 cup minced cucumbers
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery heart
Dash salt
1 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1/4 to 1/3 cup mayonnaise
5 or 6 slices white bread, crust removed
5 or 6 slices whole wheat bread, crust removed
Combine carrots, cucumbers, onion, green pepper and celery. Drain well.
Combine salt, lemon juice, cheese and mayonnaise, blending well. Stir in vegetables. Spread on white bread and top with whole wheat bread.
Cut into finger sandwiches, if desired.
HAWAIIAN NUT SANDWICHES
From: sara, ga
1/4 cup evaporated milk
2 pkgs. (8 oz.each ) cream cheese, softened
1 cup crushed pineapple, drained well
1/4 cup chopped pecans
Blend milk and cheese together. Add pineapple and nuts; mix well.
Good on orange or raisin bread as well as white bread.
SWISS CHEESE SANDWICH SPREAD
From: sara, ga
2 cups shredded Swiss cheese
1/2 cup sour cream
4 slices bacon, fried crisp and crumbled
1 tbsp. chopped pimento
2 tbsp. chopped onion
Combine and mix all ingredients until smooth.
MsgID: 0087481
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Lunch Recipes (30) Part 1 of 2 - 01-26-9...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Lunch Recipes (30) Part 1 of 2 - 01-26-9...
Board: Cooking Club at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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