| CUBAN SANDWICH 1 7 inch loaf Cuban or French bread 2 teaspoons mayonnaise 2 teaspoons yellow mustard 2 oz thinly sliced roasted pork 2 oz thinly sliced cooked ham 1 oz thinly sliced Swiss cheese 3 thin slices of ripe tomato 1 to 2 lettuce leaves 3 to 4 thin slices dill pickles About 1 tablespoon butter or margarine at room temperature Preparation: Slice open the roll lengthwise. Spread the bottom with the mayonnaise and the top with the mustard. Layer the sandwich with the pork, ham, cheese, tomato, lettuce, and pickle. Cover with the top of the roll. Lightly butter the entire outside of the sandwich. Place it in a skillet over medium heat. Place a weight, like a heavy skillet, on top. Cook the sandwich until crusty and golden brown on both sides, 2 to 3 minutes per side, adding butter as necessary. Slice the sandwich in half on the diagonal and serve at once |
| NUTTY CINNAMON STICKY BUNS 1/3 cup margarine or butter 1/2 cup firmly packed brown sugar 1/2 cup PLANTERS Pecans, chopped 1 tsp. ground cinnamon 1 pkg. (17.3 oz.) refrigerated biscuits (8 large biscuits) MELT margarine in 9-inch round baking pan in 350�F oven. MIX brown sugar, pecans and cinnamon; sprinkle over melted margarine in pan. Arrange biscuits in pan with sides touching. BAKE at 350�F for 25 to 30 minutes or until biscuits are golden brown. Invert pan immediately onto serving plate. Spread any remaining topping from pan over buns. Serve warm |
| BLACK FOREST DUMP CAKE 1 (21 ounce) can cherry pie filling 1 (16.5 ounce) can pitted dark sweet cherries 1 (18.25 ounce) package chocolate cake mix 1 cup chopped walnuts 3/4 cup butter, cut into pieces Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray. Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top. Bake in the preheated oven for 45 minutes |
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