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- R e c i p e s -
 
from
 
Our Kitchen
and
Our Members
 

cooking-reed4.jpg

 
 
C O O K I N G
 
WITH
 
K A R E N
 
 
 
Karen Reed's Pasta Salad

 

1 box medium shell pasta

1 red bell papper, chopped

1 cucumber, chpped

1 bunch green onions, chopped

1 tes. salt

1 cup Miracle Whip

1 cup sharp cheddar cheese, cubed or shredded

 
Taco Cheesecake Appetizer
1 cup crushed tortilla chips
1 T butter/margarine, melted
1 lb. ground round
1 (1-1/4 oz.) envelope taco seasoning mix,
   divided
2 T water
2 packages (8 oz. each)  cream cheese,
   softened
2 large eggs
2 cups sharp Chedar cheese, shredded
1 (8 oz.) container sour cream
2 T all-purpose flour
Toppings: shredded lettuce
               chopped tomato
               chopped green bell peppers
 
     Stir together tortilla chips and butter.  Press into bottom of 9" springform pan.  Bake at 325 for 10 minutes.
     Cook beef in large skillet until crumbled and done; drain and pat between two paper towels and return to skillet.  Reserve 1 tsp. taco seasoning and stir the rest into beef with 2 T water.  Cook and stir for 5 minutes.
     Beat cream cheese with electric mixer until fluffy.  Add eggs and the reserved 1 tsp. taco seasoning; beat until blended.  Mix in Cheddar cheese.
     Spread cream cheese mixture evenly over crust and 1 inch up on sides.  Spoon in beef mixture.  Sprread cream cheese mixture from sides of pon over beef mixture forming a 1-inch border.  Combine sour cream and flour; spread over cheesecake.
     Bake at 325 for 25 minutes.  Cool in pan on wire rack for 10 minutes.  Run a knife around adges and release sides.  Serve warm with toppings.
     Store in refrigerator.  Yields 12 servings. This may be made a day ahead and reheated.  Add toppings before serving.
 
Sun-Dried Tomato Cream Puffs Appetizer
1/2 cup water
1/4 cup butter/margarine
1/4 cup all-purpose flour
2 T sun-dried tomatoes (not oil packed), finely
   chopped
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground red pepper
2 eggs
4 oz cream cheese, softened
 
     Preheat oven to 425.  in medium saucepan bring water and butter to boil.  Stir in remaining ingredients except eggs and cream cheese.  Cook over medium heat stirring vigorously until mixture leaves sides of pan in a smooth compact ball (about 1 minute).  Remove from heat and cool slightly.
     Add eggs one at a time, beating with hand mixer for 1 minute after each addition until smooth and glossy.  Drop mixture by tablespoonfuls onto ungreased cookie sheet to form 20 puffs.
     Bake at 425 for 15-20 munutes or until puffed and golden brown.  Remove from oven and cut small slit in side of each to allow steam to escape.  Coll completely.
     Stir or beat softened cream cheese until smooth.  Cut puffs in half and spoon 1 tsp cream cheese onto each half.  Makes 40 servings.
 
Championship Artichoke Dip
2 cups Parmesan cheese
2 cups Mossarella cheese, Italian style
1 cup Mayonnaise
2 cloves garlic, finely chopped
2 cans (16 oz. each) artichoke hearts, drained
   and finely chopped
 
     Mix all ingredients thoroughly.  Bake in oven-proof bowl at 380 degrees for 45 minutes.  Serve with an assortment of crackers.
 
Cheese Slaw Appetizer
1 lb. Swiss cheese, coarsely shredded (like slaw
   would look)
1 bunch green onions with tops, chopped
1/2 cup mild banana peppers, chopped
1/2 cup Jalapeno peppers, diced
Mayonnaise
1 head cabbage
 
     Combine cheese, green onions, banana and Jalapeno peppers in a bowl.  Add enough mayonnaise to bind and mix well.  Store in refrigerator (can be stored up to a week).  Add more mayonnaise if needed when serving.
     Hollow out center of cabbage head, put on serving plate and fold back outer leaves (or put some loose leaves around side of plate).  Spoon cheesee mixture into center and serve with large size corn chips for 'scoops'.  Makes 16 servings.
 
Mushroom Stuffed Phyllo Bundles
1 T butter/margarine
1/2 cup red bell pepper, diced
1 clove garlic, minced
1-1/2 cups fresh mushrooms, chopped
1/4 cup fresh chives, chopped (or 1 T dried)
1/4 tsp. salt
1/4 tsp. dried marjoram leaves
1/4 tsp dried sage leaves
1/8 tsp. pepper
6 sheets (17"x12") frozen phyllo pastry, thawed
Nonstick cooking spray
2 T shredded fresh Parmesan cheese
   
     Melt butter in skillet.  Add bell pepper and garlic.  Cook and stir 1-2 minutes until tender.  Add mushrooms and cook 2-3 munites until tender.  Remove from heat and stir in chives, salt, marjoram, sage, and pepper.  Mix well.
     Heat oven to 350.  Unroll phyllo sheets and cover with plastic wrap or towel.  Use the first 3 phyllo sheets for half of mixture:  Place 1 sheet on work area, spray with cooking spray; layer with 2 more, spraying each with the cooking spray;  cut through all three layers with sharp knife to make 12 squares.
     Place heaping teaspoon of mushroom mixture in center of each square and sprinkle each with Parmesan cheese.  Bring up edges of pastry squares and twist or pinch together to seal.
     Place on ungreased cookie sheet.  Repeat with remaining three phyllo sheets, mixture, and cheese.  Bake at 350 for 18-20 minutes or until golden brown.  Serve warm  Makes 24 appetizers.
 

   
Jeanne's Zucchini Cake
3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 tsp vanilla
2 cups grated zucchini (2 ave. zucchinis)
1 cup crushed ppineapple, drained (20 oz.can)
1 cup chopped walnuts
1/2 cup raisins
1/2 cup coconut
 
     Beat eggs, sugar, and vanilla until fluffy.  Add oil and zucchini.  Add dry ingredients.  Stir in pineapple, nuts, raisins, and coconut.  Bake in greased and floured tube pan for 1 hour at 350.  This will divide nicely into 2 loaf pans, or into 3 small foil loaf pans for gifting.  But watch the baking time - it's about 45 min. for the small foil pans. 
 
Sallie's Vegetable Supreme
1 cup Mayonnaise
1 can (8 oz.) water chestnuts, sliced & drained
1 medium onion, chopped
2 hard cooked eggs, chopped
2 T vegetable oil
1 T Worcestershire
1 tsp. prepared mustard
1 can (16 oz.) French style green beans, drained
1 can (16 oz.) small lima beans, drained
1 can (16 oz.) English peas, drained
 
Combine first 7 ingredients and blend well.  Add vegetables.  Serve hot or cold.  (Sauce may be made ahead and refrigerated until needed.)
 
Hazel Magee's Glazed Meatloaf
1 and 1/2 lb. ground beef
1/2 lb. ground veal or pork
3/4 cup cracker meal
1 pack Lipton Onion Soup
2 eggs, beaten
1/2 cup water
1/4 tsp. black pepper
1/2 tsp. salt
1/3 cup chili sauce
 
Mix all ingredients and shape into 2 small loaves.  Place in greased 13x9x2" glass baking dish.  Bake for 30 minutes at 350 degrees.  Remove from oven and surround meat loaves with vegetables:
     1 can whole carrots
     1 can whole onions, drained
     1 can whole potatoes, drained
Brush the following glaze over meat loaves and vegetables:
     2/3 cup chili sauce
     1/4 cup wine vinegar
     3/4 tsp. prepared mustard
     1 tsp. Worcestershire Sauce
     3/4 cup brown sugar
Return to oven and bake for 30 more minutes at 350 degrees.
 
Jeanne's Chicken Tetrazinna
8 oz. Angel Hair Spaghetti, cooked
2 cups cooked, diced Chicken or Turkey
Small jar Pimentoes
1/2 cup diced Green Peppers
1 med. Onion, chopped
2 cans Cream of Mushroom Soup
1 can water
1 1/2 cups sharp Cheddar Cheese, grated
Salt & Pepper to taste
    
     Combine all ingredients except cheese in baking dish. Sprinkle cheese on top.  Bake uncovered 45-50 minutes at 350.  Serves 8-10 
 
Jeanne's Cranberry Jell-O Salad

1 box (6 oz.) Strawberry Jell-O

1 box (3 oz.) Blackberry Jell-O

1 cup boiling water

1 large pkg. frozen strawberries

1 can whole cranberry sauce

1 pkg. Cran-Orange Relish

1 can crushed pineapple (13 oz.)

optional:  nuts    

    

     Dissolve boxes of Jell-O in boiling water.  Add remaining ingredients.  Pour into mold.  Refrigerate overnight.  This is really good?  Jell-o now has a cranberry flavor, so you might want to use 2 boxes of that instead of the Jell-O listed.

 

Sallie's Sausage Soup
1 lb sausage
1 cup water
1 medium potato, diced
1 whole onion, chopped
1 bay leaf
1 tsp. liquid smoke
1/2 tsp. pepper
1/2 tsp. summer savory
1 pk frozen mixed vegetables (10 oz)
1/3 cup water
1 tsp. sugar
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of milk
1/2 cup butter
2/3 cup grated Velvetta cheese
 
     Crumble sausage in a frying pan and cook until done.  Drain fat.
In large saucepan mix sausage, water, potato, onion, bay leaf, liquid smoke, pepper, and summer savory.  In small saucepan, cook the frozen vegetables, water and sugar until tender.
Pour mixed vegetables into large saucepan, then add remaining ingredients.  Stir until well blended and simmer until the potatoes are tender and flavors are blended.....about 30 minutes.  Enjoy!
 
Marcy's Sweet Potato Casserole

3 cups sweet potatoes, cooked, mashed

1/2 cup sugar

2 eggs

1/2 tsp. salt

1/2 stick margarine, melted

1/2 cup milk

1 and 1/2 tsp. vanilla

Topping:

     1/2 cup brown sugar

     1/3 cup flour

     1/3 stick margarine, melted

     1 cup nuts, chopped

 

Beat first 7 ingredients together in a large bowl and put  into casserole dish.  Mix ingredients for topping and spread over top.  Bake at 350 degrees for 30 minutes.

 

Old Fashioned Glazed Ham Loaf

1 lb. ground ham

1 lb. ground pork

3/4 cup cracker crumbs

2 and 1/2 T chopped onion

2 eggs

3/4 tsp. salt

1 cup milk

1 T chopped parsley

Glaze:  in a small sauce pan mix together and boil 1 minute...

     1/4 cup brown sugar

     1/4 cup vinegar

     2 and 1/4 tsp. dry mustard

 

Mix together all ingredients for meat loaf and either put in loaf pan or mold into a loaf on a baking pan.  Bake at 350 degrees for half an hour.  Remove from oven and glaze.  Return to oven and bake 1 hour.

 

Malcolm's Tomato Appetizer Soup
   Malcom Brownlee's Popular Recipe
 
1 large can (46 oz) tomato juice
3 cans cream of celery soup
6 Tbls. lemon juice
4 Tbls. (1/4 cup) worchestershire sauce
3/4 cup sugar
3/4 tsp. pepper
 
     Heat soup with some of the juice.  Blend well.  Add remaining ingredients.

 

Jeanne's Crabbies Appetizer

cup soft margarine

1 T mayonnaise

tsp. garlic salt

tsp. seasoned salt

1 small jar Old English Cheese

1 can (6 oz) crab meat, drained

6 English muffins 

    

      Preheat oven on broil.  Mix all ingredients together and spread on muffin halves.  Broil until bubbly hot.  Cut each into 6 pie-shaped pieces.  (These can be made ahead of time and frozen.  Let thaw 15 minutes before cooking.)

 

Lena's Key Lime Pie (low fat)
A Weight Watcher Recipe
 
1 box (3 oz) sugar-free lime flavored gelatin
1/4 cup boiling water
2 containers (8 oz each) key lime pie-flavor light yogurt
1 container (8 oz) frozen fat-free whipped topping (thawed)
1 prepared 9" reduced-fat graham cracker pie crust
 
     In a large bowl dissolve gelatin in boiling water.  With wire whisk stir in yogurt, then fold in whipped topping.  Transfer mixture to prepared crust and refrigerate overnight, or at least 2 hours.  Makes 8 servings (148 calories, 3.5 grams fat, 1 gram fiber).

 

Scott Worley's Chili
3rd Place People's Choice on Chili Night
 
2 lbs. ground beef
1 large onion
2 or 3 cloves garlic, finely chopped
3 large cans kidney beans
1 large can black beans
2 cans (31 oz.) diced tomatoes
1 small can tomato paste
2 tablespoons garlic salt or powder
1/4 cup brown sugar
1 can (4 oz.) chili powder
several dashes hot sauce
1 tablespoon prepared mustard
2 tablespoons Worchestershire sauce
1 bottle beer (dark lauger)
 
Brown ground beef, add onion, garlic, garlic salt, and chili powder.  Blend well.  Add beans and tomatoes (do not drain).  Cook until thoroughly heated.  Add tomato paste, mustard, and Worcestershire.  Slowly add beer.  Bring to a slow boil, add brown sugar, and reduce heat to simmer.  Add water if mixture is too thick.  Let simmer about 30 minutes.
 
Deep Dish Quiche
From Adrienne Hughes, Kitchen Co-Hostess 
 
1 10-oz pkg. frozen spinach, thawed
1 8-oz. container sour cream
2 deep dish pie crusts
1 chopped onion
1/2 lb. mild Italian sausage*
4 sun dried tomatoes, sliced
8 oz. mozzarella, shredded
8 oz. cheddar, shredded
4 oz. parmesan, shredded
1 and 1/2 cups half & half
8 eggs
1 T parsley, chopped
 
Preheat oven to 375.  Prebake pie crusts for 10 minutes.  Sautee in oil - onions, sausage, and tomatoes together.  Combine sour cream and spinach.  Combine eggs, parsley and half & half.  First add the sour cream mixture in the pie crusts.  Then layer meat and cheese.  Lastly pour the egg mixture over the ingredients.  Bake at 375 for 40 minutes.  *You may substitute other meat such as ham and bacon.
 

Hot Chicken Salad Casserole

A recipe from Judy Harah; served at Elder Retreat

 

2 cups diced cooked chicken

2 cups diced celery

1 & 1/2 cups slivered almonds

2 hard cooked eggs, chopped

1 cup mayonaise

1 & 1/2 tsp. grated lemon rind

2 tsp. lemon juice

1/2 tsp pepper

1 & 1/2 cups shredded cheddar cheese

1 & 1/2 cups crushed potato chps

 

     Combine first nine ingredients; mix well.  Place in lightly greased shallow 2-qt. casserole.  Sprinkle with cheese and top with chips.  Bake at 375 for 25 minutes.  Serves 6.

 

Pumpkin Gingerbread Pie

From 2009 PW Thank Offering Luncheon

 

Nonstick cooking spray

1 cup canned pumpkin

1/3 cup sugar

1 tsp.  pumpkin pie spice

whipped cream

1 egg, slightly beaten

cup light cream

1 pkg. (14.5 oz) gingerbread mix

 

     Preheat oven to 350.  Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.  In a small bowl combine pumpkin, sugar, and pie spice.  Add egg.  Beat lightly with fork just until combined.  Gradually stir in cream; mix well.

     Prepare gingerbread mix according to package directions.  Pour batter into prepared pie plate.  Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.  Bake about 50-6- minutes or until an inserted toothpick comes out clean.  Cool slightly on wire rack.  Serve warm with whipped cream.  Serves 8.   

 

Cranberry Chicken

From 2009 PW Thank Offering Luncheon

 

4 lbs. chicken pieces (3 breasts, 3 thighs, 3 drumsticks)

1 envelope (1 oz.) dry onion soup mix

1 can (16 oz.) whole berry cranberry sauce

1 cup spicy-sweet French dressing

 

Rinse chicken with cold water and pat dry.  Place chicken in a single layer in a lightly greased 13x9-inch baking dish.  Sprinkle soup mix evenly over chicken.  Stir cranberry sauce and spoon over chicken; top evenly with dressing.  Cover with aluminum foil.  Bake at 400 for 40 minutes.  Remove foil, reduce temperature to 350 and bake for 20 more minutes.  Serves 6.

 
Neiman Marcus Bars
From the 2009 Ice Cream Social
 
Mix together and press into 9x13 pan:
    3 beaten eggs
    1 box chocolate cake mix
    1 stick melted butter
In separate bowl, mix together
    8 oz. cream cheese
    3 beaten eggs
    1 lb. confectioner's sugar
    1/2 cup chopped pecans
Pour on top of cake mixture.  Mix togetther and sprinkle over cake:
    1 cup choopped pecans
    6 oz bag chocolate chips
Bake at 350 for 45-50 minutes
 
Susan Pietrantozzi's Broccoli Salad
 
Mix 2 bunches broccoli florets

1/2 cup chopped red onion

1/2 lb. bacon, crumbled

1 cup sunflower seeds

3/4 cup raisins

Dressing:

   1 cup mayo

   1 T vinegar

   1/2 cup sugar

 

Variation:  Use Marzetti Cole Slaw Dressing

for the dressing and add Bow Tie Pasta.

 
Roberta Broch's White Chili
 

Mix together in a crock-pot:

   1 large glass jar White Northern Beans

        (approx 2 lbs)

   1 jar Salsa (26 oz)

   1 can green chilies (3  to 4 oz)

   2 cups water

   1 tsp. Cumin powder

   salt and pepper to taste

   3-4 cooked chicken breasts, diced or

        shredded.

 

Cook in Crock-pot on low for 6-8 hours, or on the stove for approximately 2 hours.  About 15 minutes before serving, add a block of Monterey Jack or Pepper Jack cheese cut up into chunks.  Enjoy!

 
Gail's Sweet Potato Biscuits
A special treet at Wed. night suppers
 
2 cups cooked mashed sweet potatoes
1/2 cup milk
4 cups self-rising flour
1/8 tsp. baking soda
3 T sugar
 
Stir together the first 3 ingredients until well blanded.  Add dry ingredients until moistened.  If needed, add a little extra milk or flour to make dough right consistency for biscuits.  Knead dough a few minutes, pat into 3/4 inch thickness, cut with 2-inch biscuit cutter and place on greased baking sheet.  Bake at 400 for 15 minutes or until browned.  Makes 3 dozen. 
 
Diane Bridi's Grape Salad
   A real hit at our picnic!
 
8 oz. sour cream
8 oz. cream cheese
1 cup sugar
1 Tbl.  vanilla
8 cups seedless grapes
1 and 1/2 cups brown sugar

1 cup chopped walnuts or pecans

 

Cream together first four ingredients - sour cream, cream cheese, 1 cup sugar, and vanilla.  Fold mixture into grapes.  Mix the brown sugar with the nuts and sprinkle over fruit mixture.  Enjoy!

 
Patricia's Spinach-Feta Cheese Bread
       Printed by popular demand!
 
1 cup crumbled feta cheese
1/3 cup lite cream cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1 can (14 oz.) artichoke hearts, drained and
   chopped
1 package (10 oz.) frozen chopped shinach, thawed,
   drained, and squeezed dry
3 cloves garlic, minced
1 large egg white
--------
1 lb. loaf frozen white bread dough
Cooking spray
2 T grated fresh Parmesan cheese
 
     Thaw dough in refrigerator for 10 hours.  Combine first 8 ingredients in bowl.  Roll dough into a 16"x10" rectangle on lightly floured surface.  Spread spinach mixture over dough, leaving a 1/2-inch border. 
     Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.  Place roll, seam side down, on baking sheet coated with cooking spray.  Cut 14 diagonal slits into top of roll with sharp knife to make 16 servings.  Cover and let rise in warm place for 1 hour or until doubled in size.
     Preheat oven to 350.  Sprinkle Parmesan cheese over top of roll and bake for 45 minutes or until golden.  Makes 16 servings.
 
Pumpkin Cobbler
Served at PW Fall Thank Offering Luncheon
 
3 eggs
15 oz. can pumpkin
12 oz. can evaporated milk
1 cup sugar
1/8 tsp. salt
1  1/2 tsp. cinnamon
1 tsp. ground ginger
1 T vanilla extract
--------
1 box (18 1/4 oz) yellow cake mix
1 1/4 cups margarine, melted
1 cup nuts, chopped
 
Mix the first 8 ingredients together and pour into an ungreased 13"x9" baking pan.  Sprinkle cake mix over the top; drizzle with margarine.  Bake at 350 for 25 minutes; top with nuts.  Bake for an additional 15 minutes.  Makaes 15-18 servings.
 
Pumpkin Pie Crunch
Served at the Shepherd's Center
 
1 can pumpkin (16 oz)
1 can milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp.salt
4 tsp.pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
1 cup melted margarine
 
     Combine pumpkin, milk, eggs, sugar, pie spice, and salt.  Pour into greased 13x9x2 inch pan.  Sprinkle dry cake mix and pecans over the top.  Drizzle with melted margarine.  Bake at 350 for 50-55 minutes or until golden brown.  Cool.  Cut into squares and serve with whipped topping.  Refrigerate leftovers.  This is also good made with butter pecan cake mix.
 
Marie Newcomb's Brownie Pudding
    Served at our 2006 Talent Show
 
1 cup all-purpose flour
1/2 cup sugar
2 T  unsweetened cocoa powder
2 tsp.  baking powder
2 tsp. salt
1/2 cup milk
2 T  cooking oil
1 tsp. vanilla
1/2 cup nuts, chopped
------
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 and 1/2 cups boiling water
 
In a large mixing bowl stir together the first 8 ingredients: flour, sugar, cocoa, baking powder, salt, milk, oil, and vanilla until smooth.  Stir in nuts.  Turn into ungreased 8x8x2 inch baking pan.  Combine the last 3 ingredients:  sugar, cocoa, and boiling water.  Pour this mixture evenly over batter in pan.  Bake at 350 degrees for about 30 minutes or until cake tests done.  Serve warm or chilled in dessert dishes.  Makes 8 servings.
 
Mary Calvert's White Chili
A Chili Cook-off Winner (mild)
 
4 skinless, boneless chicken breast halves
5 cups water
1 large onion, chopped
2 T butter/margarine
2 celery ribs, chopped (1/3 cup)
3 (16 oz) cans Great Northern Beans, drained and rinsed
3 (4.5 oz) cans green chillies, chopped
1 cup chicken broth
1 tsp. cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
Toppings: shredded Colby-Jack cheese, salsa, sour cream, tortilla chips
 
Cook chicken in water with half of the onion over medium heat until chicken is tender (about 15-18 min).  Remove chicken and cut into bite-size pieces.  Saute celery and remaining onion in butter until tender.  Return chicken to broth, add celery mixture, 2 cans of the beans, and next 6 ingredients.  Bring to a boil, reduce heat, and simmer 1 hour, stirring frequently.  Process remaining can of beans in a blender until smooth.  Stir this bean puree into chili.  (If beans are too thick to blend, add a little chicken broth.)  Serve with desired toppings.
 
Marcy's Lime Jello Salad
from "100 Years of Jello" cookbook
 
1 large or 2 small boxes lime Jello
1 1/2 cups boiling water
1 can (8 oz) crushed pineapple, undrained
1 cup cottage cheese
1 package (8 oz) cream cheese, softened
1 cup Cool Whip
1/2 cup walnuts or pecans, chopped
1/4 cup maraschino cherries, chopped
 
     Stir boiling water into gelatin in large bowl until gelatin is completely dissolved.  Stir in pineapple with juice.  Refrigerate about 1 1/4 hours or until slightly thickened (consistancy of unbeaten egg whites).
 
     Stir cottage cheese into cream cheese in separate bowl until well blended.  Stir in Cool Whip until smooth.  Beat into slightly thickened gelatin with spoon until well blended.  Stir in chopped nuts and cherries.  Pour into a 6-cup mold or oblong pan and refrigerate 4 hours.  Makes 12 servings.
 
Drema's Circle Sandwiches

    Served at a PW Luncheon

 
2 Refrigerated cans bread dough
Sandwich fillings (eg. ham, cheese, lettuce, tomato, etc.)
Optional:  mayonnaise, mustard, relish, pickle, etc.
    
     Remove dough from cans and place end-to-end on a cookie sheet to form a circle.  Bake as directed.  When cool slice horizontally through the center making two circles (bottom and top).  Arrange sandwich fillings on bottom layer of bread.  Cover with top layer of bread, place on serving platter, and cut into sections 
making  6 to 8 servings. 

 

 

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