My Version of MM Sandwiches

My Version of Marlboro Man Sandwiches


Over at Pioneer Woman Cook's she has a recipe she calls Marlboro Man's Favorite Sandwich. Its very good but when I make it I tweak the recipe somewhat and my family LOVES it. I get lots of requests for the recipe so I am just going to share it here.

Sheree's Sandwiches

16 hamburger patties (80/20 ground chuck)

1/2 bottle of generic steak seasoning from Save-A-Lot (and sometimes McCormick's Montreal Steak Seasoning--they are pretty similar)

4 sticks of butter

1 bottle of worcestershire sauce (12oz. or so)

3-4 dashes of hot sauce (Tabasco is best but Luisiana hot sauce is good too)

I slice the patties into strips and fry them in about 2 Tbsp. of butter (or margarine) and when they are done I drain them in a colander to get all the grease off. Then I put them back in the pan and I toss the strips with the steak seasoning (and yeah, I actually use 1/2 the bottle). Then I toss the butter in the pan (you can cut it into chunks, sometimes I do, sometimes I don't) and dump in the whole bottle of worcestershire sauce & the dashes of hotsauce and as the butter melts I stir it on and off and simmer it until the sauce is not cloudy any more. In the meantime, I slice and sautee an onion in butter til its clear but not browned. Then I serve them on homemade rolls. This makes enough to serve my 7 with some leftovers. Below is the bread recipe I use to make homemade rolls. I am sharing the recipe for 1 loaf but I double it for this amount of meat.

Homemade Rolls*

9 oz. warm water

1 1/2 tbsp. yeast

2 tbsp. sugar

1/3 c. powdered milk

1 tsp. salt

2 tbsp. butter

3 c. flour

In a large bowl dissolve the yeast in warm water & stir in the sugar. Let proof for about 5 minutes. Stir in the powdered milk, melted butter, & salt. Stir in the flour slowly and then knead until stretchy and silky. Rub dough ball with some cooking oil, cover & let rise in a warm place until double in size. Punch down, knead a few times then pinch off dough and roll into balls. I make mine about halfway between golf ball size and tennis ball size. Let rise on an pan sprayed with no-stick spray until double in size and then bake at 350 deg. F for about 20 min. or until they turn a light golden brown. Remove from oven and brush tops and sides with butter. Let cool. Slice them like hamburger buns and fill with meat filling and serve. These are awesome and the slight sweetness really REALLY sets off the flavor in these sandwiches.

* You can use this recipe in your bread machine with no problems, just put the ingredients into it in the order your machine calls for. I believe it makes a 1 lb. loaf. I used to use the bread machine just to make the dough but now I do it by hand because I double the recipe.

Snicker Salad

Snicker Salad

2 containers of coolwhip

1/2 bag of mini marshmallows

4 tart apples, cored and diced (we peeled ours because I don't like apple peel)*

6 mini snicker bars, diced

Stir all together, chill, and serve! Its fast, easy, and YUMMY!

*I toss the apples in lemon juice so they don't start to turn brown while I am dicing them.

**you can whisk vanilla pudding mix into a cup of cold milk and then whisk that into the coolwhip. It gives it a bit more of a rich taste. Its almost too rich, in my opinion.

Tang Pie and Veggie Pizza

Tang Pie

1/4 cup of Tang drink mix*

1 tub (8oz.)sour cream

1 can of sweetened condensed milk

1 tub (8oz.) of coolwhip

Thaw the coolwhip. Beat together the sweetened condensed milk, Tang, and the sour cream. Fold in the coolwhip. Pour into a graham cracker crust and refridgerate for atleast 2 hours.

*you can use any sweetened drink mix in this with great results. We like it with the Countrytime lemonade and pink lemonade powdered mixes.

Veggie Pizza

1 cup each of diced broccoli, cauliflower, and shredded carrots

1 block (8oz) of cream cheese

1 cup of sour cream (8oz)

1 bottle of ranch dressing

1 bag (8oz) mozzerella cheese, shredded

2 tubes of cresent rolls

Unroll each cresent roll tube into its own 9x13 pan. Bake until done and cool. Soften the cream cheese and beat it together with the sourcream and the ranch dressing. Spread on the cresent rolls (we spread it on thick...for thinner layer of the spread use only half of the mixture). Mix the veggies together in a ziplock baggie and then sprinkle evenly on the dressing mix. Sprinkle the tops with the shredded cheese. Serve cold.

Waffles

Waffle Recipe

2 eggs

2 1/2 cups of buttermilk

1 c. whole wheat flour

1 1/2 c. of self-rising flour

2 tsp. sugar

4 tsp. melted butter or cooking oil

Beat together until smooth and spoon onto greased waffle iron.

Enjoy!!!

Beef Stew

Beef Stew

1 lb. of beef stew meat, cut into small bite size chunks

1 cup of flour (I used self-rising)

2 tbsp. oil

1/2 tsp. black pepper

4 beef broth cubes

1 can of tomato soup

4 cans of water (use tomato soup can)

4 lg. potatoes, peeled and cubed

3 lg. carrots, coined

garlic powder, to taste

Mrs. Dash seasoning, to taste

Mix the flour & black pepper in a zipper baggie. Add beef cubes and shake to coat. Heat oil in skillet. Brown the beef cubes in the skillet. While the beef cubes are browning, put the tomato soup and cans of water in your soup pot. Stir to blend. Toss in the beef broth cubes and bring to a simmer. When the broth cubes are dissolved drop in the potatoes and carrots. Add garlic powder to taste (I would say we use about a TBSP. of garlic powder). Then add the Mrs. Dash seasoning to taste (we probably use about 2 tsp. of mrs. dash seasoning). Add the browned meat and let simmer for about an hour (or until potatoes and carrots and meat are tender). The stew will thicken up nicely from the flour that is on your browned meat. Serve with warm bread, biscuits, or crackers.

We really love the flavor of this soup. You could easily add any veggies that your family likes. Mine happens to like the basic potatoes and carrots.

Cabbage Rolls

Miss Laura's Cabbage Rolls

2 heads of cabbage, steamed and cooled (we do this in the microwave)

4 lbs. ground venison (beef works fine, so does pork)

3 cups cooked rice, cooled to room temp

3 eggs

3 beef bouillon cubes

1 Tbsp. dried onion flakes (or more if you like onion)

2 Tbsp. minced garlic

1-2 tsp. italian seasoning

2 Tbsp. parmesan cheese

1/3-1/2 cup milk

1-2 jars of your favorite spaghettie sauce

I wisk the milk and eggs together with the seasonings (I crumble the beef cubes into powder first). I mix it all together with my hands good. Grease your baking dish with no-stick spray and preheat your oven to 350. Take a leaf of cabbage put a scoop of meat mixture on it and roll it up. Place it seam side down in baking dish. Do this until you have used all the meat & cabbage. Pour the spaghetti sauce over the cabbage rolls and bake for 45 min. to 1 hour (until the meat is done). I sprinkle a little parmesan cheese on top of the sauce before I bake it but you don't have to do that.

I also only make enough cabbage rolls for hubby and 2 others in the family. The rest don't like the cabbage so I just use the rest of the meat to make meat balls or mini meatloaves and pour sauce over those and cook them at the same time as the cabbage rolls. They are really good.

Ham and Cheese Stromboli

Mommabird's Ham and Cheese Stromboli Recipes

Dough:

1 and 1/8 c. warm water

1 Tbsp. yeast

2 Tbsp. sugar

2 Tbsp. oil

1 tsp. salt

1/3 c. powdered milk

3 c. all purpose flour

extra flour in case needed to make a smooth non-sticky dough

Mix together and knead until smooth and elastic. Coat with oil and let rise in a warm place until double in bulk. Punch down and divide in half. Roll each half into a good sized rectangle (mine are generally about 14 x 11 I think)

Cheese sauce:

1 cup of shredded cheese (I use a colbyjack blend since we like that here but cheddar is great too)

1/4 cup of mayonaise

1 tsp. of mustard

1 tsp. paprika

Mix together. It will be dry and not seem like there is enough mayo. Do not be tempted to add more.

Lay sliced ham longways on the dough and spread with cheese sauce. I used sliced ham from the deli (it was on sale) and used 6 pieces of ham per stromboli.

Roll up down longside to long side. You want the seam to end up on bottom. Seal ends and turn under. Bake at 375 for approx. 15-20 min. until dough is starting to turn a light golden color. Remove from oven, brush with melted butter and sprinkle with parmesan cheese and return to oven for 5 more minutes. Remove from oven, let cool slightly, slice into pieces and serve. YUM.

This recipe makes 2 good sized stromboli's and will feed our family of 7 with no leftovers.

Cappuccino Muffins
This recipe makes 3 dozen muffins

4 C. flour*
5 tsp. baking powder*
1 tsp. salt*1 1/2 c. sugar
4 Tbsp. instant coffee**
1 to 1 1/2 tsp. ground cinnamon
2 cups milk
1 c. melted butter or margarine, slightly cooled
2 eggs
2 tsp. vanilla
3/4 to 1 1/2 cups of "milk chocolate" chocolate chips (depending on how much chocolate you like)

Beat together the eggs, sugar, instant coffee, cinnamon, vanilla, baking powder*, and salt*. Beat in the milk and melted butter. Stir in the flour and then the chocolate chips. Spray your muffin tins with no-stick spray and fill muffin tins 3/4 way full. Bake in a 375 degree (F) oven for 15-20 min. til muffins are done.

* if using self-rising flour then omit the baking powder and the salt

**with the instant coffee I have found that if you use instant expresso that you need to cut back on the amount you add since its so strong, but if you do like me and buy the cheapest instant coffee you can find then you might need to increase the amount a little bit. Also, my neighbor makes these and she uses instant french vanilla cappuccino instead of instant coffee and while they are a little different they are still delicious. She also adds nuts from time to time to hers and they are very good!

With the chocolate chips, just play with it until you get the right amount of chocolate for your tastes...I use a half a bag of milk chocolate chips. The semi-sweet chips just do not go well with the flavor of these muffins for some reason. If you find that your children ate all your chocolate chips after you've mixed up the muffin batter (this happens at my house often) then a chopped up hershey's bar works wonderfully......I have considered that you might could use baking cocoa but have never tried it since I don't know if you would have to change the amount of sugar in the recipe to compensate for the cocoa powder.

Real butter makes a much richer muffin but also makes it much more expensive. Margarine makes it taste just fine though.  Also, if you are short on milk, I have used reconstitued powdered milk and reconstitued evaporated milk without any problems. Also, if I am out of powdered or evap milk I have taken a cup of whole milk and mixed it with a cup of water to make the 2 cups of milk called for in the recipe. They all come out the same regardless of which milk you use, though. You can make this dairy free by using almond milk, coconut oil in place of the butter, and using Enjoy Life chocolate chips.

Taco Casserole

Taco Casserole

1-2 packs of flour tortillas
2 lbs. ground venison or beef or pork
2 packs of taco seasoning
1 can of refried beans
1 box of mexican or spanish flavored rice
1 (8oz.) bag of shredded cheese
crushed tortilla chips (optional)
the ground meat and rinse off the grease. Mix in the taco seasoning according to package directions. Add the refried beans and stir until well blended. Spray non-stick cooking spray in a 9x13 baking dish (or larger if you prefer). Sprinkle the bottom with crushed tortilla chips (optional). Put down a layer of flour tortillas. Spread half of the taco meat on the tortillas. Spread half of the rice mix on the meat. Sprinkle a bit of the cheese on top of the rice. Add another layer of flour tortillas, meat mix, rice, then the cheese. Sprinkle the top with some crushed tortilla chips (optional). Bake until the cheese is melted and starting to bubble. Cut into squares and serve with salsa, sour cream, and lettuce. This recipe is extremely versatile....you can use corn tortillas, any kind of rice or no rice at all, you can stir in tomatoes, rotel, or salsa, or whatever you prefer. I use whatever kind of chips I have on hand...doritos, corn chips, l/o tortilla chips that are starting to go stale. It gives it just a bit of crunch. Another option that I have done before is to stir about 1/4 of a block of velveeta into the meat mix when I stirred in the refried beans and stirred it until it melted. I left out the rice and the shredded cheese and it was delicious (my family actually preferred it that way LOL.

Bacon Cheeseburger Stromboli

1-2 lbs. ground venison (or beef)

1 can of cream of mushroom soup

garlic, salt, pepper to taste

1 small onion diced fine (or onion powder to taste)

2 cups of shredded cheese**

10 slices of bacon

In large skillet cook onion and ground venison (or beef) til done. While you are cooking the ground meat, cook the bacon (I do this in the microwave). Rinse the ground meat and the skillet to remove the grease and return ground meat to skillet. Stir in the cream of mushroom soup and seasonins and let simmer for a little while (you can add some water, maybe 1/4 c. if it seems too thick).

Mix up your favorite pizza crust recipe or your favorite bread dough recipe (I use my basic bread recipe for 1loaf of bread). Divide the dough in half and roll out each piece into a large rectangle. You want the dough to be just over 1/8 inch thick. Spread half of the meat mixture over each piece of dough to about 1 inch from the edges. Sprinkle half of the cheese over the meat on each one. Crumble up your bacon and sprinkle it over both pieces*. At this point you can add other things that you might like on a bacon cheeseburger to your stromboli (tomatoes, mushrooms, etc..). Roll the stromboli up starting with a long side. Once rolled you will pinch the edges to seal them. Fold the ends just under the roll and pinch.

Bake at 375 deg. F until the dough is a light golden brown. Brush top with butter and slice into pieces and serve.

*you can leave the bacon in strips and just lay it on the cheese but its harder to cut thru the stromboli that way.

**We use colby jack cheese but this is excellent with pepperjack cheese or swiss cheese as well.


My Dough Recipe

Dough:

1 and 1/8 c. warm water

1 Tbsp. yeast

2 Tbsp. sugar

2 Tbsp. oil

1 tsp. salt

1/3 c. powdered milk

3 c. all purpose flour

extra flour in case needed to make a smooth non-sticky dough

Mix together and knead until smooth and elastic. Coat with oil and let rise in a warm place until double in bulk. Punch down and divide in half. Roll each half into a good sized rectangle (mine are generally about 14 x 11 I think)

Hashbrown Casserole

Hashbrown casserole

1 bag of frozen hashbrowns

1 can of cream of whatever soup (we prefer chicken)

1 (8 oz.) container of sour cream

1 bag of shredded cheese (cheddar or colby)

1/2 of small onion, diced fine

2 T. butter

1 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

Put the hashbrowns, cream of whatever soup, sour cream, seasonings, and cheese in a large bowl. Put diced onion and butter in a small bowl and microwave until the onion is soft. Add to bowl. Stir well. Pour over into your crockpot and cook on high for about 3-4 hours. You can cook this in a dutch oven or regular baking dish if you prefer (just be sure to spray your baking dish with non-stick spray).

Throw together onion cheese bread

Onion Cheese Bread

.

I don't have a recipe with measurements but this is how I make it.

I take and dice an onion very fine and then I put it in a bowl with 2 tablespoon of butter or margarine and pop it in the microwave for a minute or two til the onion is soft and clear.

I pour some boxed baking mix (bisquick or jiffy baking mix), maybe a cup in a half or two cups in my mixing bowl  and I add the onion and butter

I toss in a handful of shredded cheese (colby or cheddar are faves here) and them I pour enough milk into it to make a thick batter

I pour it into a greased pan (I use my cast iron skillet) and put it in the oven on 350 deg. F. and bake til its done (til a fork in the middle comes out clean)

The kids love it hot straight from the oven. It also makes nice muffins. You can also use onion powder or minced onion in this...just toss it in with the cheese but make sure you don't forget to add the melted butter/margarine because you need that for it to make a good bread.

Breakfast Cookies

Breakfast Cookies? I know...it should be oreos and milk, right? Nope, these are good for you and actually do taste pretty good! I got them from a lady who teaches nutrition classes thru the local extension office so they actually are fairly healthy and don't really have anymore sugar in them than most of those fancy breakfast cereals. When I think of bacon in a cookie it sounds kind of gross, but honestly these are really really good! Even my pickiest eaters love these.

Breakfast Cookies

Cream together:

1/2 c. butter or margarine

3/4 c. sugar

Beat in:

1 egg (any size)

Add:

1 c. all purpose flour

1/4 tsp. baking soda

Mix well.

Stir in:

10 strips of cooked bacon, cooled and crumbled

2 c. corn flakes

1/2 c. raisins

Drop by rounded teaspoonful 2 inches apart on ungreased cookie sheets.

Bake at 350 deg. F. for 15-18 min. or until lightly browned. Cool for 2 min. before removing from cookie sheet to wire racks. Store in refridgerator. Makes 2 dozen.

Now, I admit that I don't like raisins so I make a few without raisins for me and then add the raisins to the batter and make the rest of it for the kids. Go on, give it a try...don't be scared, you might be pleasantly surprised!!!!

Simple Chicken Salad

Simple Chicken Salad

shredded chicken

equal parts of mayonaise and salad dressing (generic miracle whip), enough for the chicken salad to be moist

salt and pepper, to taste

Mix all together and serve on bread, toast, crackers, biscuits, or whatever you prefer. This is simple and doesn't have alot of seasonings in it. This brings out the chicken flavor the best for my family. I know that most folks like to include things like boiled egg, relish, celery, etc...but like I said, its "simple".

Black Beans and Rice

Black Beans and Rice

1 can black beans, drained and rinsed

3 tsp. butter

2 tsp. minced garlic (I buy this in a jar at the grocery)

2 tsp. minced onion (I just mince a small chunk of onion)

a shake of salt and a shake of ground black pepper

Melt butter in a small skillet. Add onion and garlic and let cook until soft. Add beans, salt & pepper and stir. Cover with lid and let simmer for about 10 min., stirring occassionally.

Serve over white rice and top with some shredded cheese (I prefer a mexican blend of shredded cheese).

How to make easy white rice:

I don't know about y'all but I struggled for years with making decent white rice. I never could get it right. It was either too hard or just mush. I finally found the right way to make basic white rice with the generic bags of rice that I buy.

Using 2 parts water to 1 part rice, bring water to boil. Add rice, give it a quick stir and bring back to boil. When it returns to a boil, cover the pan and remove it from the heat and WALK AWAY for about 10-15 min. Then come back and lift the lid and you should have fluffy wonderful rice.

I learned that STEAM is the way to make the rice light and fluffy and thats why you cover it and walk away without peeking, so that the steam will cook and soften the rice.

Cat Head Biscuits

Cat Head Biscuits

2 c. flour (all purpose)

2 tsp. salt

1/4 tsp. baing soda

2 tsp. baking powder

5 Tbsp. lard (or veg. shortening)

1 c. buttermilk (i used regular milk)

Mix dry ingredients and cut in lard. Stir in the milk until it makes a soft batter. Lightly dust your hands with flour and pinch off a lemon size portion of the batter and pat into shape. Place on lightly greased baking sheet. Bake at 450 deg. farenheit for 12-15 min (or until golden on top). Remove from oven and brush tops with butter.

These are the lightest, flakiest biscuits I have ever made or eaten!!