Crabbies
6 English muffins, sliced, each 1 can crabmeat, drained
slice cut into 4 pieces 1 clove garlic, chopped
1 jar Olde English cheese spread 2 tsp Worcestershire sauce
1/4 lb butter 1 tsp lemon juice
1 1/2 tsp mayonnaise Dash of Tabasco sauce
1/2 tsp seasoned salt
Cut English muffins. Combine remaining ingredients except crabmeat and blend with electric mixer. Stir in crabmeat. Spread mixture on pieces of English muffin, place on cookie sheet and put under broiler 3-4 minutes until lightly brown. Serve hot. Makes 48 pieces. Can be frozen.
-St. Paul, MN – Telephone Pioneers of America
Club Sandwich
Toast slices Crisp bacon strips
Butter Tomato slices
Mayonnaise Lettuce
Sliced turkey
Spread a slice of toast with butter and mayonnaise. Add a layer of thinly sliced turkey. Top with another slice of buttered toast, strips of crisp bacon, slices of tomato and a lettuce leaf. Cover with a dab of mayonnaise and a third slice of toast. Skewer together with toothpicks and cut into quarters.
-Mrs. E. F. Braun – Owatonna, KS – Telephone Pioneers of America
Corned Beef Supper Sandwich
2 Tbsp butter or margarine 1 (12oz) can corned beef,
3 tsp prepared mustard chilled, then cut into 10 slices
1 large onion, sliced 4 slices American cheese,
2/3 cup mayonnaise halved
1 round loaf (16oz -7″ diameter)
unsliced French, Italian or rye bread
Preheat oven to 400F. In skillet, melt butter; stir in 1 tsp mustard. Add onion and cook until onion is tender. Meanwhile, mix remaining mustard with mayonnaise. Cut 9 slices in bread, slicing almost, but not completely slice, then every other with mustard-mayonnaise. In same slices, tuck in corned beef, cheese and onions. Wrap sandwich in foil; bake 20 minutes or until heated through. To serve, completely cut through the unfilled slices. Serve with any remaining mustard-mayonnaise. Yield: 5 sandwiches.
-Kathy Bischof- St. Cloud, MN – Telephone Pioneers of America
Crescent Treat
Have ready, 2 pkg crescent rolls. Unfold rolls of 1 pkg and place in bottom of pan. Brown 1 1/2 lb pounds hamburger. Drain fat, add:
1 pkg Sloppy Joe mix 1 tsp oregano
1 (15oz) can tomato sauce
Mix together and put on top of rolls. Sprinkle on top of rolls. Sprinkle on top:
2 cups shredded Cheddar 2 cups Mozzarella
cheese cheese
Put other package of rolls on top. Bake at 325F for 30 minutes.
-Kathy Bischof – St. Cloud, MN – Telephone Pioneers of America
Egg Salad Sandwich Supreme
6 hard cooked eggs, Mayonnaise
chopped Salt
1 cup (4oz) shredded Pepper
Cheddar cheese 12 white bread slices
1/4 cup chopped celery Lettuce
3 Tbsp stuffed green olives Tomato slices (optional)
Mix all ingredients together except bread and lettuce. Put lettuce and tomato on half the bread slices and spread egg mixture on the other half.
-Kathy Bischof – St. Cloud, MN – Telephone Pioneers of America
Hot Chicken Sandwich
1 1/2 cup cooked leftover 1 can cream of mushroom soup
chicken or breasts 1 cup Franco-American chicken gravy
2 Tbsp grated onion juice 16 slices bread, cut off crusts
2 Tbsp chopped pimiento
Spread the 16 slices of bread with the gravy. Mix rest of ingredients together and spread on 8 sices of the bread (mostly in center), cover the remaining 8 slices to make 8 sandwiches. Wrap in foil individually and freeze. When ready to use, beat 1 egg, add 1 Tbsp milk or cream and dip sandwiches in mixture, then coat with crushed potato chips. Place on an unbuttered tin and bake 1 hour at 300F. Serve with fruit mold salad. Excellent for unexpected guests.
-Myrtle Solomon – Fargo, ND – Telephone Pioneers of America
Hot Spam (or Ham) Sandwiches
1 can Spam (or ham), sliced 1 small can mushrooms
1/2 lb Velveeta (or cheese 1 small onion
of your choice)
Grind together and wrap buns in aluminum foil. Bake 20-25 minutes at 350F. Yield: 4 buns.
-Bev Barglof – Detroit Lakes, MN – Telephone Pioneers of America
Hungarian Sandwich Spread
8 oz cream cheese 1/2 tsp caraway seed
2 sticks butter or margarine 1/2 tsp salt
1 Tbsp mustard
Combine all ingredients thoroughly. Good on party rye bread and on snack crackers for an appetizer. Store in refrigerator. Optional: chopped onions or scallions.
-Karen Rupert – St. Cloud, MN – Telephone Pioneers of America
Indian Tacos
Have ready, 1 loaf frozen Rhodes bread dough. Take loaf out of freezer and place in refrigerator the evening before to thaw (24 hours). Knead dough and roll out on greased surface about 1/4″ thick (the thinner the better). Cut into 12 squares and pinch all edges. Deep fry till golden brown on both sides. Drain on paper towels. Top with seasoned taco filling, lettuce, tomatoes, cheese and taco sauce.
-Connie Vivier – Fargo, ND – Telephone Pioneers of America
Italian Beef Sandwiches
1 (6lb) round or rump roast 1 tsp salt
3 large onions
Place beef in roaster half filled with water, add salt and onions, cover, roast in a 500F oven for about 1/2 hour. Then reduce heat to 325F and continue roasting until tender (about 3 hours). When done, remove from oven, let stand overnight. The next day, remove the fat and slice beef very thin, strain liquid and add:
1/2 tsp garlic salt 1/2 tsp salt
1/2 tsp oregano 1 tsp Accent (MSG)
1/4 tsp basil 1/2 green pepper, sliced
1/2 tsp Italian seasoning
Bring all to boiling point, place sliced beef and liquid in flat pan, place in oven at 350F for 30 minutes. May be stirred a couple of times to combine well. Serve on hard rolls (warmed). May serve with sandwiches, imported mild pepperoncini peppers.
-Martie Athur- Detroit Lakes, MN – Telephone Pioneers of America
Pizza Buns
1 can Spam, grated 1 can tomato paste
4 oz Mozzarella or 1/2 tsp oregano
Cheddar cheese, grated 1/2 tsp garlic
Mix together and spread on top 1/2 of bun. Put under broiler. Watch carefully as doesn’t take long to heat. Very good.
-Mavis E. Dilts – Valley City, ND – Telephone Pioneers of America
Pizza Burgers #1
1 1/2 lb hamburger 1 tsp salt
1 can tomato paste 1 tsp oregano
1 can puree 1/3 tsp pepper
1/2 cup catsup 1/2 tsp garlic
10 Tbsp onions 1 tsp sugar
Brown hamburger, add the rest of the ingredients. Heat thoroughly. Put on buns, cover with shredded cheese. Place in 350F oven until cheese melts.
-Avis Paulsen – Verndale, MN – Telephone Pioneers of America
Pizza Burgers #2
Brown:
1 lb ground beef 1 onion
In separate dish:
1 1/4 cup American 1 can Spam, grated
cheese, grated 1 1/2 tsp salt
3/4 cup Mozzarella 1 regular size jar
cheese, grated Ragu sauce
1 tsp oregano
Mix all together and put on open hamburger buns. Bake at 375F for 10-15 minutes.
-Marion Round – Faribault, MN – Telephone Pioneers of America
Pizza Burgers #3
1 lb hamburger, brown 1 (10 1/2oz) can Chef-Boy-Ar
with onion, salt, pepper Dee pizza sauce
and drain off grease, cool 1/2 lb ea grated Mozzarella &
1 can Spam, ground up Cheddar cheese
Mix above ingredients together. Spread on English muffin halves and broil until browned, or cheese melts. Keeps well for about a week in refrigerator.
-Lu Boyer – Grand Forks, ND – Telephone Pioneers of America
Sandwiches ala Willmar
1 stick soft butter 1 tsp poppy sead
1 tsp dry mustard 1 tsp grated onion
Mix.
12 slices ham 12 slices Swiss cheese
Wrap and heat at 325F for 15 minutes.
-Shirley Peterson – Willmar, MN – Telephone Pioneers of America
Sloppy Joes #1
2 1/2 lb hamburger 1 can tomato soup
1 onion, cut up 1/4 cup catsup
Salt & pepper 2 Tbsp Worcestershire sauce
1 (8oz) can tomato sauce 3 cups chopped celery
Brown meat until done and simmer the celery and onion in butter. Add the other ingredients to the meat and the celery and onion. Let simmer for 1 hour.
-Mary Paul – Minneapolis, MN – Telephone Pioneers of America
Sloppy Joes #2
2 1/2 lb hamburger, 4 Tbsp brown sugar
browned 4 Tbsp prepared mustard
1 lb chopped onions 2 Tbsp vinegar
2 green peppers, chopped 2 tsp salt
1 1/2 cup ketchup 1/4 tsp pepper
After hamburger has browned, add all other ingredients and leave on high until onions and green peppers look cooked. Stir occasionally so it won’t burn. Lower heat to simmer for 1/2 hour. Can be put into crock pot to simmer until ready to serve.
-Patty Dolan, Minneapolis, MN – Telephone Pioneers of America
Sloppy Joes #3
1/2 cup celery 1 onion (medium)
3 lb hamburger Worcestershire sauce
1/2 cup catsup (about 1 tsp or less)
Salt & pepper to taste
Mix all together, brown and simmer.
-Marion Round, Faribault, MN – Telephone Pioneers of America
Sloppy Joes #4
-also untidy joseph’s, slush burgers & aunt Bobbie’s
Brown:
1 small onion, chopped Salt & pepper
1 lb ground beef
Add:
1 can chicken gumbo soup 1 tsp mustard
1 cup catsup
Cook until desired consistency (about 1/2 hour to 1 hour).
-Linda Johnson – Anoka, MN – Telephone Pioneers of America
Sloppy Ottos
Brown 1 pound hamburger with onion, salt and pepper. *Add drained sauerkraut to taste (about 40% sauerkraut to 60% hamburger is good). Heat through. Add 1/2 pint of sour cream (right before serving), heat for a minute. Serve on dark buns.
*Bagged sauerkraut is better than canned here.
-Kayce Waterbury – St. Paul, MN – Telephone Pioneers of America
Spam Buns
Put through grinder:
1 can Spam 2-3 hard-boiled eggs
1/4 lb American cheese 1 small onion
Moisten with mayonnaise – spread on buns (open face) and broil till golden on top.
-Kayce Waterbury – St. Pau MN – Telephone Pioneers of America
Turkey Burgers
Grind turkey, heat in greased skillet. Sprinkle with Lawry’s seasoned salt. Add 1 can celery soup. Let simmer until mostly dry. Serve on hot buns (hamburger).
-Marie Doty – Austin, MN – Telephone Pioneers of America
The Count of Monte Cristo
2 slices white egg bread 3/4 oz sliced hard salami
(3×6 inches) (4 to 5 slices)
1 oz Mozzarella cheese Egg batter (mix equal parts
1 oz sliced turkey breast of egg and whole cream)
1 oz Old English cheese
Place the following in the following order on 1 slice of bread: 2 slices of Mozzarella cheese, 2 slices turkey breast, 4 slices hard salami, 2 slices Old English cheese and top with slice of bread. Dip in prepared egg batter mix and heat on grill until golden brown and cheese melts. Place in holding cover or plate and serve.
Note: Serve with French fries or fruit cocktail. May be garnished with pickles, endive or your choice.
-Ralph Kulhanek – St. Paul, MN – Telephone Pioneers of America
Filetto Di Tacchino Con Formaggio
(Italian Turkey Rolls)
1 whole raw turkey breast 6 thin slices Mozzarella or
1/4 cup flour Swiss cheese
2 tsp salt 6 cooked asparagus tips
1/4 tsp white pepper 6 Tbsp butter
6 thin slices Prosciutto 1/2 cup Marsala or sweet
1/4 cup chicken broth sherry or brandy
Have the turkey breast cut in half through the breast bone. Remove the skin and bones. Cut each breast half into 3 thin fillets. Pound each as thin as possible. Dip the fillets in a mixture of flour, salt and pepper. Place a slice of ham on each, then a slice of cheese and an asparagus. Roll up carefully and tie with thread or fasten with toothpicks. Melt 4 tablespoons butter in a skillet. Saute the rolls over very low heat until tender and browned. Transfer to a heated serving dish – to the skillet, add the wine, broth and remaining butter. Bring to a boil, scraping the pan of browned particles. Pour over rolls. Serves 6.
Chicken breasts may be prepared in the same manner.
-Carolyn Smith – Fargo, ND – Telephone Pioneers of America
Church Lady Recipes 