Sandwiches

Discussion in 'BOC Member Cookbook' started by Gator, Oct 13, 2005.

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  1. Gator

    Gator New Member

    Messages:
    1,116
    State:
    Ludowici GA
    1 lb of catfish fillets
    1 egg beaten
    ½ cup bread crumbs
    2 Tablespoons parsley
    1 onion finely minced
    hot sauce to taste

    Grind the catfish with a food processor or grinder. In a mixing bowl, combine ground catfish with all other ingredients and add salt and pepper to taste. Make 3 to 4 patties and place the patties on a tray and cover with wax paper and chill in the fridge for a ½ hour. Cook on a grill or pan fry until completely done.
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    The "King" enjoyed this snack....right up to the time of his eulogy.

    1 ripe banana
    2 slices white bread
    3 tablespoons peanut butter
    2 tablespoons butter

    Toast the bread lightly. Mash up the banana and spread it on one picece of toast. Spread the peanut butter on the other piece of toast. Put together and fry in the butter until a golden brown and all the butter is absorbed. Call a heart doctor. Keep fishing!
     

  3. BassMassey

    BassMassey Well-Known Member

    Messages:
    1,883
    State:
    Oconee
    my mother always made me a sandwich that many people think sounds nasty, but once u try it you will love it, that is if u like tuna that is.

    now you gotta use white albacore tuna or it won't be as good, i prefer Bumble Bee brand
    now this sandwich is simple but taste great, make ur tuna like you would normaly ; mix w/ mayonaise.......season with salt n pepper, now toast some bread, rye bread is best for this sandwich, spread some cream cheese thick onto your bottom piece of toast, pile on some tuna thick, then add thinly sliced dill pickles on top........enjoy...........

    Tuna fish Cream Cheese on Rye Toast.........it's a real sandwich, i didnt just create it..............trust me it's great
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Rex Birt(Catfish156123)

    Catfish Sandwich
    1. Fish
    2. Eggs
    3. Crackers
    4. Milk
    5. salt and pepper
    Boil the fish tell start to seperate from bone or(fillets) tell done. On paper let cool and then debone and flake apart ( Do not mash or grind ) Use fork or fingers to flake. add three cups fish to mixing bowl. In another bowl add 2 eggs,12 crushed crackers,and 4tbl spoons of milk.Mix eggs will and add to fish. Salt and pepper to taste. This should be a little soft, If not add a little more milk. In large skillet, Heat oil. Use your hands or large spoon and make balls of fish. Add to hot oil and as it cooks mash down with turner to form the patties turn and mash again. I find cooking them this way they do not brake apart as easy. Cook to a golden brown. Three cups of fish make about 7 or 8 patties. Put on a bun or just on the plate. I put this on fried menu but this is a little on understanding

    Good Stuff
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a quick meal with mimimal effort if you have enexpected company drop by. Or great for any excuse to have some delicious eating!

    2 pounds beef pastrami shaved thin
    2 packages Lenders plain bagels
    1 big package mozzarella shredded cheese
    1 jar kosher dill pickles
    1 big red onion
    4 large in season tomatoes or hothouse grown
    1 large bag frozen french fries

    Split open bagels and arrange on 2 big cookie sheets. Distribute the pastrami equally on each bagel half. Do the same with the mozzarella cheese. Bake in hot oven about 10 minutes until cheese begins to just barely turn brown. Arrange pickles, red onion, tomatoes, french fries and 2 bagels on each plate. They will definitely go back for seconds. Guaranteed. Keep fishing!
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Elvis liked his bacon "real" done, right to the edge of burnt. Try this sandwich and you will be hollering...."Thats All Right Mamma"

    6 slices bacon
    2 slices rye bread
    2 teaspoons mustard

    Fry bacon to the point of totally done. Toast rye bread very dry. Spread with mustard and pile on the bacon. Cut in half and serve with a bowl of steaming hot tomato soup. Keep fishing!
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is a hearty sandwich to get you going! Especially for peanut butter lovers everywhere!

    4 thick slices bacon
    2 slices whole wheat bread
    3 tablespoons peanut butter
    1 thick slice tomato in season or hothouse
    salt pepper

    Cook bacon until crisp, drain. Toast bread and spread with peanut butter. Add tomato, salt pepper and toast slice. Guaranteed to get you through the morning! Keep fishing!
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious lunch with lots of energy!

    1 package Lenders plain bagels
    4 hot house tomatoes (not the pink tennis balls!)
    1 pound thick sliced bacon fried well done
    1 big package mozzarella cheese

    Put bagel slice halves face up on cookie sheet. Top each with slices of tomato, bacon. Sprinkle with cheese. Broil for 5 to 7 minutes until cheese begins to brown. Serve with hot tomato soup and a cold drink. Keep fishing!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This hearty sandwich takes only about 5 minutes from start to stop.

    1 egg
    2 slices bread
    3 "inches" of butter
    1 slice American cheese

    Fry egg in a one inch thick pat of butter. Place on bread slice and top with cheese. Fry one side in another inch pat of butter until brown. Treat other side the same way. For extra nourishment, serve with a cold Instant Breakfast Milkshake of your fav flavor. Lasts til noon for sure! Keep fishing!
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This spicy sandwich owes its flavor to the coarse grind Malabar Black Pepper. That, plus the fact you MAKE your own peppered bacon, and you add an egg for the "supreme" part.

    1 pound thick cut quality bacon
    4 large eggs
    4 beefsteak or hothouse grown tomatoes
    iceberg lettuce
    Bread and butter sandwich stacker pickles
    Mrs. Bairds Bread (or good quality sub)
    Mayo/Miracle Whip
    salt/Pepper

    Spread the bacon individually on waxed paper and blacken with Malabar Pepper. Turn and treat other side. Fry until done, but not burned. Set aside. Place 4 slices of bread on table and arrange tomatoes, lettuce, pickles on each slice. Fry 4 eggs in butter and place on sandwiches. Divide bacon between 4 sandwiches. Spread Mayo/Miracle whip on slices of bread, sprinkle sandwiches with salt and fine grind black pepper and top with bread. Cut sandwiches in half and serve with bowl of Campbell's Pepper Pot Soup, iced tea to drink and banana pudding for dessert. Feeds 8 ba$$ fishermen or 4 BOC jugliners. Make sure heart surgeon's phone number is plainly posted. Keep fishing!
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    1 1/2 pounds ground beef
    1 onion, chopped
    1 red bell pepper, chopped
    1 (6 ounce) can tomato paste
    1 cup water
    3 cloves garlic, minced
    1 tablespoon chili powder
    1 teaspoon paprika
    1 teaspoon ground cumin
    1 teaspoon distilled white vinegar
    3 tablespoons brown sugar
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    Preparation:
    1 In a large skillet over medium-high heat, saute the ground beef for 5 minutes. Add the onion and red bell pepper; saute for 5 more minutes, or until onion is tender. Drain the fat. 2 Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture is thick and stewy.

    Serves: 8
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    2 ts Lemon juice
    1 x Small apple,finely chopped
    1 x 3-oz pkg. cream cheese
    1 tb Milk
    1 tb Prepared horseradish
    1/4 c Walnut pieces
    6 ea Kaiser rolls, split
    6 ea Lettuce leaves
    1 lb Thinly sliced roast beef
    2 tb Sliced green onions

    Preparation:
    Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops.

    Serves: 6
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    3 pounds beef chuck
    2 onions, chopped
    1 (28 ounce) can diced tomatoes, with juice
    1/2 cup distilled white vinegar
    1/2 cup water
    3 tablespoons sugar
    1/3 (10 fluid ounce) bottle Worcestershire sauce
    salt and pepper to taste

    Preparation:
    1 Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. 2 Cook over medium heat with lid slightly ajar for 3 hours. 3 Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

    Serves: 8
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    Ingredients:
    1 c Crab
    1/2 c Tomato Sauce
    1/4 c Green Stuffed Olives; Sliced
    8 oz Cheddar; Md, In Small Cubes
    8 ea English Muffins

    Preparation:
    Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

    Serves: 4
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    INGREDIENTS:
    4 6-inch lengths french bread, split
    2 tablespoons butter at room temperature
    2/3 cup McILHenny's Spicy Mayonaise
    2 1/2 tablespoons McILHenny's Spicy Mustart
    1/4 teaspoon Louisiana Hot Sauce, more to taste
    Cooking oil, for frying
    1/2 cup whole milk
    1 egg, beaten to mix
    3/4 cup dry bread crumbs
    1/2 teaspoon Louisiana Cajun Seasoning
    1/4 teaspoon fresh-ground black pepper
    1/4 teaspoon Rex's Cayenne Pepper
    1 1/4 pounds large Shrimp, shelled
    1/3 cup flour
    2 cups shredded romaine or iceberg lettuce
    1 tomato, cut into thin slices


    DIRECTIONS:
    Heat the oven to 350 degrees F. Remove the soft centers of the french bread, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Hot sauce.

    Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.

    Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.

    Meanwhile, bake the pieces of french bread until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.

    Yield: 4 servings
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Hudson(Gator)

    Catfish burgers

    1 lb Catfish fillets
    1 egg
    ½ cup bread crumbs
    2 tbl spoons finely chopped fresh parsley
    1 onion finely minced
    1 tsp garlic power
    Hot sauce of choice
    4 hamburger buns

    Grind catfish with meat grinder or food processor, in a bowl combine all ingredients except buns. From 4 patties out of the mixture and place on wax paper, cover and refrigerate for 1 hour. Grill or pan fry until cooked trough.
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Makes 4 servings

    Ingredients:

    1 pound ground beef
    1 small onion, chopped
    1 cup ketchup
    1 teaspoon garlic powder
    1 tablespoon brown mustard
    1 tablespoon Worcestershire sauce
    1/2 cup brown sugar
    salt
    pepper

    Preparation:

    Brown ground beef and chopped onion in skillet and season with salt and pepper. While beef is browning, combine ketchup, garlic powder, mustard, Worcestershire sauce and brown sugar in a mixing bowl, stirring until brown sugar is dissolved.

    Drain beef and return to skillet. Add sloppy joe sauce and mix with beef and onion. Reduce and simmer for about 10-15 minutes.

    Put into freezer safe container. Store in refrigerator for reheating on Monday.

    Serve on favorite rolls or hamburger buns.
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    2 slices rye bread
    1 tablespoon butter, softened
    2 ounces thinly sliced corned beef
    2 ounces sauerkraut
    1 slice mozzarella cheese

    Preparation:
    1. Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

    Serves: 1
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    1 pound beef sirloin, cut into thin 2 inch strips
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon paprika
    1/2 teaspoon chili powder
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1/2 teaspoon dried basil
    3 tablespoons vegetable oil
    1 onion, sliced
    1 green bell pepper, julienned
    3 ounces Swiss cheese, thinly sliced
    4 hoagie rolls, split lengthwise

    Preparation:
    1 Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. 2 Heat half of the oil in a skillet over medium high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper. Preheat oven on broiler setting. 3 To serve, divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

    Serves: 4
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:
    2 pounds ground beef
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1 1/2 cups water
    1 onion, chopped
    24 slices dill pickle slices
    4 ounces prepared mustard
    8 hamburger buns

    Preparation:
    1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes. 2. Serve meat on buns topped with chopped onion, dill pickle slices and mustard.

    Serves: 8
     
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