Recipe Page 6 - Pattianne -

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Sandwiches, Casseroles, Chicken, Salmon..

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Sandwiches

Recipe #1 Monte Cristo Sandwich 18 slices bread butter 6 slices ham 6 slices turkey or chicken 12 slices Swiss or Gruyere cheese a little mustard and mayonnaise, if desired 3 eggs 1/3 cup milk 1/8 teaspoon salt For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired. Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks. Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving. Makes 6 sandwiches, 12 cut triangles, to serve 4. Pattianne's Country Kitchen

Recipe #2 Mini White Chicken Pizzas 6 English muffins, evenly split 1 cup creamy Alfredo sauce or garlic Alfredo sauce 1 tablespoons fresh chopped basil, or about 1 to 2 teaspoon dried leaf basil 1 can (4 ounces) sliced ripe olives 4 green onions, thinly sliced 1 small tomato, diced 6 to 8 ounces cooked chicken chunks, cut into small pieces 1 to 1 1/2 cups shredded Mozzarella cheese Heat oven to 375°. Arrange English muffins on a cookie sheet which has been lined with nonstick foil or a silicone baking mat. Spread sauce over each half, then sprinkle with basil. Top with some of the sliced ripe olives, sliced green onions, diced tomato, and chicken pieces. Mound shredded Mozzarella cheese on each pizza. Bake for 10 minutes, or until hot and cheese is melted. From Pattianne's Country Kitchen

Recipe #3 Grilled Cheese Sandwich Deluxe 4 ounces Swiss cheese, shredded 4 ounces Cheddar cheese, shredded 1/3 cup mayonnaise 1 tablespoon prepared mustard 1 tablespoon chopped green onions 8 slices bread 1/4 cup butter, softened Combine cheeses, mayonnaise, mustard, and chopped onion. Spread mixture on one side of 4 of the bread slices to within 1/4-inch of edges. Top with remaining bread slices. Spread softened butter on the outer sides of the sandwiches. Cook over medium heat in a hot skillet or griddle until golden brown, turning once. Serves 4. Pattianne's Country Kitchen

Recipe #4 French Toasted Ham Sandwich 12 slices firm white or rye bread prepared mustard 6 thin slices cooked ham 6 thin slices cooked chicken or turkey 6 thin slices Swiss or American cheese 2 eggs, slightly beaten 1/2 cup milk 1/4 teaspoon salt black pepper, to taste 3 tablespoons butter Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of ham, cheese, and chicken for each. Combine eggs, milk, salt, and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side. Brown in skillet. Serves 6. Pattianne's Country Kitchen

Recipe #5 Cuban Panini Sandwiches 1/4 cup (about) butter, at room temperature 8 slices fresh white artisan bread, sliced 1-inch thick 1/4 cup mayonnaise 2 Tablespoons sweet pickle relish 1/4 pound thin-sliced deli roast pork 1/2 pound thin-sliced deli rosemary sun-dried tomato ham 1 (about 14 ounces) wheel of brie cheese, sliced into 1/4-inch thick strips across the diameter 2 Tablespoons Dijon mustard Spread one side of each slice of bread with the butter. Place 4 slices, buttered-side down, on a cutting board to build the Cuban panini sandwich. Spread unbuttered sides with mayonnaise, and spread with sweet pickle relish. Pile roast pork, then ham on top of the relish. Top with brie. Spread Dijon mustard on the unbuttered sides of the remaining 4 slices of bread and place on top of brie. You should have 4 sandwiches with buttered tops and bottoms. Preheat panini-grill or griddle. When hot, place sandwiches on panini grill and cook until golden brown on each side. Cut panini sandwiches in half and serve. Makes 4 Cuban panini sandwiches. From Shannon Vancouver, B.C. Canada "Thankyou"! Shannon Pattianne's Country Kitchen

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Sandwiches

Recipe #6 Baked Ham & Cheese Quesadilla 4 large flour tortillas 1/2 cup shredded Monterey Jack cheese 8 oz thinly sliced ham, or smoked turkey 1/2 cup diced tomatoes 2 tablespoons chopped green onion (optional) pepper to taste vegetable oil for brushing tops Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese. Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425° oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with mustard or mayonnaise. Serves 4. Pattianne's Country kitchen

Recipe #7 Chicken Sandwiches (in hoisin sauce) 4 boneless, chicken breasts (skin removed) 2 tablespoons hoisin sauce 2 tablespoons dark soy sauce 3 tablespoons honey, divided 1 tablespoon rice vinegar or distilled vinegar 2 cloves garlic, minced 4 teaspoons Dijon mustard 12 small rolls or croissants, split Place chicken in reclosable plastic bag; combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade. Grill or broil chicken 4 to 5 inches from heat 5 to 6 minutes per side or until internal juices run clear. *NOTE: chicken may be covered and refrigerated up to 24 hours before serving. To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Slice chicken crosswise. Serve chicken in rolls with sauce. "ENJOY"! From Jimmy in New Westminster, B.C. Canada Thank-you Jimmy! Pattiane's Country Kitchen

Recipe #8 Bacon Quiche Tarts "EASY"! 5 slices bacon, cooked, crumbled 1 (8 ounce) package cream cheese, softened 2 tablespoons milk 2 eggs 1/2 cup shredded Swiss cheese 2 tablespoons chopped green onion 1 (10 ounce) can refrigerated flaky biscuits Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese, bacon and green onions; fill muffin cups and Bake in preheated oven for 21 to 26 minutes, until filling is set and edges of biscuits are golden brown. Sprinkle each with the remaining bacon; lightly press into the filling. Remove from pan and serve warm. Serves 10. *NOTE: you can wrap in tin foil and heat at 350 *f for 10 15 mins. "ENJOY"! Pattianne's Country Kitchen

Recipe #9 Salmon & Potato Strata 1 can (approximately 15 ounces, or about 2 cups) salmon, drained and picked over for skin and bones 1/2 cup chopped onion 1/2 cup chopped celery 4 eggs, beaten 2 cups milk 1 1/2 teaspoons salt, divided 1/4 teaspoon dried dill weed 1/8 teaspoon pepper 4 medium baking potatoes, or about 6 cups sliced In a large bowl combine salmon, onion, celery, eggs, milk, 1/2 teaspoon of salt, dill, and pepper; mix together well. Peel potatoes, slice thinly. Place half of potatoes in a greased 2 1/2-quart baking dish or casserole. Sprinkle potato layer with 1/2 teaspoon of salt. Spread half of the salmon mixture over the potato layer. Repeat with remaining potatoes, salt, and salmon mixture. Bake, uncovered, at 350° for 70 to 80 minutes, or until potatoes are tender. Remove from the oven and let stand for 5 minutes before serving. Serves 8. Pattianne's Country Kitchen

Recipe #10 Salmon Loaf This recipe is quite good..I've made it serveral times..very easy and quick to make...from Pattianne 1/2 cup minced onion 1 Tbsp. olive oil 1/2 cup crushed saltine crackers 1/3 cup milk 1 egg, beaten 1 tsp. lemon juice 14 oz. can salmon, drained 1 Tbsp. butter, melted Preheat oven to 350 degrees F. Lightly grease 9x5" loaf pan and set aside. In heavy skillet, cook onion in olive oil until tender. Place in large bowl and add cracker crumbs, milk, egg, and lemon juice and beat well. Remove skin and bones from salmon and add to bowl; mix gently. Pour mixture into prepared pan and drizzle melted butter over the top. Bake at 350 degrees F for 40-50 minutes or until set and golden brown. Let stand in pan for 10 minutes, then slice and serve. Serves 6-8. Pattianne's Country Kitchen

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Recipe #11 Swiss Cheese Chicken This recipe is so "Delicious"..I've made it serveral times..very easy and quick to make...I used the thicker slices of block Swiss Cheese the thinner slices tend to make the sauce a bit runny..I serve it with peas, buttered potatoes and chives YUM! from Pattianne 4 to 6 chicken breasts (deboned) 4 to 6 slices Swiss cheese (thicker slices) 1 can cream of mushroom soup 1/2 cup water (I used 2% milk) 1/2 cup melted butter 2 cup herb stuffing mix (I used Chicken stuffing mix) Place chicken in greased 2 quart casserole dish. Layer Swiss cheese on chicken slices. Mix soup and water and pour over chicken. Toss stuffing mix with butter and spread on top. Bake in 325 degree oven for 45 minutes covered, 20 minutes uncovered. From Pattianne's Country Kitchen

Recipe #12 To Die for Fried Egg Sandwich 1 egg 2 slices white bread 1 tablespoon light mayonnaise 1 slice ex-sharp cheddar cheese 1 slice lunchmeat ham 1/4 avocado, sliced 2 slices tomatoes Toast the bread and spread the mayo on both pieces. Heat the pan and use butter or light evoo to fry the egg. If you like the yolk soft cook egg easy over so the yolk is runny on the sandwich. For mine since I like the runny yolk there isnt enough time to put the cheese on when I flip over the egg so it goes on after the egg is on the toast. Get the slice of ham and toss it into the pan to heat through real fast, then add on top of the cheese. That is all I do for the basic sandwich. Extras: add on depending on what you have on hand 1/4 of an avocado sliced, or tomato slices. If you like your yolks runny then the avocado is a must, the two go together perfect. Can add Chalula hot sauce on the sandwich also. Pattianne's Country Kitchen

Recipe #13 Bisquick Crust Bacon and Cheese Quiche Low/Fat/Calorie The quiche will form its own crust. It tastes best when it’s made the evening before and heated up the next morning. 8 slices bacon, cooked & chopped 1 small onion, chopped & sauteed 1 teaspoon garlic, chopped & sauteed 1/2 cup Bisquick (Heart Smart) 4 eggs 2 cups nonfat milk 1/8 teaspoon pepper 1/4 teaspoon salt (or Lawry's Seasoned Salt if you have it!) 1 1/2 cups low-fat cheddar cheese, grated or Swiss Cheese Preheat oven to 350 *F. Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray. After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened. While the onion and garlic cook, chop up the bacon. In a large bowl beat the eggs and milk until just blended. Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine). Spray pie plate or muffin tins with cooking spray. Pour Bisquick mixture evenly into the pie plate or muffin tins. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork. Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 – 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting. Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes. Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches. NOTE: If you use a blender instead of a whisk, process the Bisquick, eggs, milk, pepper and salt for about 15 seconds; afterwards, by hand mix in the onion and garlic. Optional: Use 1/2 lb Canadian bacon in place of bacon and top with tomatoes. Or Swiss cheese instead of cheddar. Calories 235 Calories from Fat 139 Amount Per Serving: Total Fat 15.4g 23% Saturated Fat 5.5g 27% Monounsaturated Fat 6.6g Polyunsaturated Fat 1.7g Trans Fat 0.0g Cholesterol 126mg Sodium 554mg Potassium 222mg Total Carbohydrate 9.5g Dietary Sugars 4.7g Protein 13.7g Pattianne's Country Kitchen

Recipe #14 French Ham, Cheese and Olive Cake This cake will also make delicious little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and spreads. Please note that the texture of this cake is NOT like a sweet dessert cake - it will be slightly holey with a slightly chewy texture, almost like sourdough. 4 eggs 1 2/3 cups plain white flour 2 1/2 teaspoons baking powder 1/3 cup olive oil 2 tablespoons butter, melted 1/2 cup dry white wine 1/4 cup port wine 1 1/2 cups pitted green olives or pitted black olives 2 cups chopped ham 2 cups gruyere, emmenthaler cheese Norwegian or Jarlsburg cheese salt pepper Heat oven to 200C or 400°F. In a bowl beat the eggs until pale yellow and frothy. Stir in flour, baking powder, olive oil, melted butter, wine and port. Chop the ham, cube the cheese and slice the olives. Stir in ham, cheese, olives, salt and pepper to taste. Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size). Bake for about 50 minutes, or until well risen and golden brown. Serve cold in slices or as sandwich bread. This can be frozen in slices or as one whole loaf. Serves 10. Serving Suggetions: Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. Nutritional Information: Calories 339 Calories from Fat 182 Amount Per Serving Total Fat 20.3g Saturated Fat 7.7g Monounsaturated Fat 9.5g Polyunsaturated Fat 1.8g Trans Fat 0.0g Cholesterol 129mg Sodium 633mg Total Carbohydrate 17.5g Dietary Fiber 0.6g Sugars 0.9g Pattianne's Country Kitchen

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