Recipe: Lunchbox Recipes Part 1 (12 Recipes)

8-2-99 Lunchbox Recipes Part 1 (12 Recipes)

Terrytx (09:50:57 AM) :

Roast Beef Roll-ups
Recipe By :Quick Cooking-July/Aug/98
Serving Size : 10

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup salsa
10 (8") flour tortilla
1 pound thinly sliced cooked roast beef
10 large lettuce leaves
additional salsa

Combine sour cream, mayo, and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with salsa.

Terrytx (09:53:36 AM) :

Turkey Cranberry Tortilla Roll

4 ounces cooked turkey
1 tablespoon cranberry

sauce
1 tablespoon mayonnaise
1/2 teaspoon chipotle powder
or chili powder
1/8 teaspoon salt
1 10-inch flour tortilla

Mix the mayonnaise, cranberry sauce, chipotle (or chili) powder and salt together until smooth. Spread the mix on one side of the tortilla. Lay the turkey meat in it, and roll the tortilla.Terrytx (09:56:11 AM) :

Haven't tried this one yet.

Lunch Box Pizzas
Source: Quick Cooking/Jul-Aug/99

1 tube (7 1/2 oz) refrigerated buttermilk biscuits -- (10 biscuits)
1/4 Cup tomato sauce
1 teaspoon Italian seasoning
10 slices pepperoni
3/4 cup shredded Monterey Jack cheese

Flatten each biscuit into a 3" circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 tsp. into each cup. Top each with a slice of pepperoni and about 1 tbl. of cheese. Bake at 425 degrees for 10-15 min or until golden brown. Serve immediately or store in the refrigerator.Burgundy.in.Louisiana (10:27:29 AM) :

Tips on Packing Sandwiches:

Spread a very thin layer of margarine on bread before putting mayo....this will help to keep the bread from getting soggy.

Burgundy.in.Louisiana (10:31:58 AM) :

More Sandwich Tips:

After making your sandwich, cut it into quarters. Then place it on a paper towel, wrap it, and place it in a sandwich baggie. That way, if you're eating on the run, you just have to "juggle" one-fourth a sandwich at a time. Susan,IL (10:44:44 AM) :

A babysitter made these for my kids once...I thought she was nuts. When I tried one I loved them!

Grilled Peanut Butter and Jelly Sandwiches
Recipe by: Marge Siminac
Serving Size : 2

4 slices bread
2 tablespoons butter -- softened
2 1/2 tablespoons peanut butter
1 1/2 tablespoons jam, jelly or preserves

Spread the outer sides of the bread slices with half the measure of butter. Spread inside of half of the bread slices with peanut butter and the inside of the other half of the bread slices with jelly. Press together and cook on a griddle heated to medium-high with the other measure of butter melted on it. Brown one side, turn and brown the other side. About 3 minutes per side. Serve warm.Susan,IL (10:48:27 AM) :

Pita Chicken Sandwiches
Recipe By : National Broiler Council
Serving Size : 4

4 boned and skinned chicken breasts -- 1 1/4 pounds
2 tablespoons olive oil
1 medium onion -- sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon wine vinegar
1 1/2 teaspoons chopped chives
1/2 cup nonfat plain yogurt
1 small cucumber -- shredded
4 slices pita bread -- 8" in diameter

In nonstick fry pan, pour olive oil. Heat about 2 minutes on medium temperature. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well. In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt cucumber sauce. Then place 1/4 of the chicken mixture on pita bread; fold in half, wrap in plastic wrap and chill in refrigerator for at least 2 hours. Repeat for remaining sandwiches. For picnic, place in ice chest or insulated container until serving time.
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Serving Ideas : Cut each sandwich in half to serve.
NOTES : Yield: 4 servings (servings size: 2 wedges).

Susan,IL (10:50:26 AM) :

My Favorite!!!
Reuben Sandwiches
Recipe By : Russ Wilson
Serving Size : 4

4 slices Swiss cheese
1/2 pound corned beef brisket -- sliced thin
8 ounces sauerkraut -- drained
1/4 cup thousand island salad dressing
8 slices rye bread
1 egg
2 tablespoons milk
1 dash sugar
2 tablespoons margarine
1 dash salt

1. Drain the sauerkraut thoroughly.
2. Slice the corned beef into thin slices and divide into 4 portions.
3. Combine lightly beaten egg with milk, sugar and salt in a shallow dish.
4. On four slices of the bread place Swiss cheese, corned beef, sauerkraut and top with 1 tablespoon dressing. Top each with second slice of bread.
5. Melt margarine in heavy skillet. Dip both sides of each sandwich into egg mixture; brown each side until golden.Susan,IL (10:52:28 AM) :

Monte Cristo Sandwiches

6 turkey slices -- cooked
6 Swiss cheese slices -- thin
6 ham slices, extra lean -- thin
12 bread slices

--- Batter: ---
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg
vegetable oil
powdered sugar

1. Place slice each of turkey, cheese, then ham on 6 slices of bread. Use a good bread that is not too thin. Top with remaining bread slices. Cut sandwiches into quarters; hold sandwiches together with wooden toothpicks.
2. Dip quarters into batter. Fry in hot oil until golden brown. Remove toothpicks; sprinkle lightly with powdered sugar.

BATTER:
Sift flour, baking powder and salt together. Add water to egg and slightly beat. Add egg to flour mixture and beat Susan,IL (10:54:16 AM) :

Onion 'N Pepper Beef Steak Sandwiches
Recipe By : National Cattlemen's Beef Association
Serving Size : 2

8 ounces beef round tip steaks -- cut into 1/4" pieces
2 teaspoons vegetable oil
1 small onion -- cut into 1/4" wedges
1 medium jalapeno pepper -- cut into rings
1 small garlic clove -- crushed
1/8 teaspoon salt -- if desired
2 Kaiser rolls -- split
1/4 cup tomato -- chopped

Heat oil in large nonstick skillet over medium-high heat. Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned. Remove from skillet; reserve. Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not over cook. Season with salt, if desired. Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato. Cover with roll tops.
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NOTES : Recipe may be doubled. To reduce the heat of jalapeno peppers, membranes and seeds may be removed.

Susan,IL (10:55:34 AM) :

Tuna Sandwich

6 ounces (1 can) canned tuna
2 slices bread
1/4 cup mayonnaise -- adjust to taste
1/2 diced onion
1 dill pickle or sweet pickle -- diced (optional)
Dash Dijon mustard (optional)

Open and drain the liquid from the can of tuna. Dice up the onion and pickle. Toss everything into a bowl except the bread and mix it up with a fork. Add the mayonnaise to taste. Spoon mixture onto the bread and eat away.Susan,IL (10:57:43 AM) :

Tuna Salad #2

1 6 oz can tuna, drained
2-3 table spoons Mayonnaise or salad dressing (to taste)
1-2 tablespoons of chopped green olives.

Mix all the ingredients together and chill. Instead of bread, I like to eat this with Ritz crackers!