Cabin Sandwiches

Overnight BBQ Beef Sandwiches
This is great for a crowd at the lake. Guests can help themselves when they are hungry. Caution: Make plenty, or the last ones may find an empty pot.
4-5 lb boneless pork or beef roast
1/2 cup water
1 onion, sliced or chopped
1 16oz bottle barbecue sauce
Buns or French bread
Cook roast with water in crockpot on low heat for 10-12 hours. Remove. Slice thin. Return to crockpot. Add onion and barbecue sauce.
Cook on low for another 4-6 hours. Serve on buns or French bread.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Hot Ham & Cheese Sandwiches
The key to this super sandwich is the spread. These sandwiches can be prepared in advance and refrigerated or frozen before baking. Good with potato salad.
1/2 cup (1 stick) butter or margarine
2 Tbsp prepared mustard
1 Tbsp poppy seed
1/2 Tbsp Worcestershire sauce
2 Tbsp minced onion
Sliced ham
6 slices Swiss cheese
6 sandwich rolls or rye buns
Combine first 5 ingredients. Open rolls or buns. Spread mixture on top and bottom, as for sandwich. Place ham and cheese in roll. Wrap individually in foil.
Bake in 350F for 15 minutes. Serve immediately. If frozen, thaw before baking.
For appetizers, use Pepperidge Farm Party Rolls. Without separating rolls, slice in half horizontally. Spread with butter mixture. Put ham and cheese on roll slices. Cut into individual servings, either before or after baking.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Grilled Cheese Apps
6 pieces of white or Italian bread
1 slice of cheddar cheese
1 slice of American cheese
1 slice of pepper jack cheese
Butter on side of all four slices of bread place. Place the buttered side down in a frying pan that is heated. As the butter begins to brown on the bread put a cheese slice onto two of the slices and use the empty slice as the top. Put a cover on the fry pan to allow the cheese to melt and then flip to make sure both sides are equally browned. Cut the sandwiches into quarters from corner to corner to make a triangle. then half each of those slices if the size of the bread will allow. Wrap these (and more) into foil and place in oven on low until ready to set out for sharing. These are fun with Bloody Marys at a group get together.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Spamwiches
This mixture can be made ahead and kept in the refrigerator, then used as a spread, hot or cold.
1 can Spam, cut up
1/4 cup processed cheese, cut up
1 small onion, cut up
1-2 dill pickles, cut up
3/4 cup mayonnaise
Blend all ingredients in blender or food processor. Spread on hot dog buns. Wrap individual buns in foil. Warm in 350F oven for about 15 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Cheese Melt
1 6 1/2 oz can tuna, drained
2 Tbsp finely chopped onion
2 Tbsp diced celery
2 Tbsp mayonnaise or salad dressing
1/4 tsp salt
1/4 tsp pepper
2 English muffins, split
4 slices tomato
4 slices cheese (Swiss or processed American)
Combine first 6 ingredients. Toast and butter the muffin halves. Layer on each: 1/4 of the tuna mixture, a tomato slice and a slice of cheese.
Bake, uncovered, at 350F for 5-7 minutes, or until cheese is melted. Serves 4.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Stovetop Hot Beef Sandwiches
This keeps well for later re-heating.
1 chuck roast
Beef bouillion cubes or instant granules
1 pkg dry onion soup mix
1 cup tomato juice
Brown roast over low heat. Add water to cover. Add bouillon – 1 cube or 1 tsp for each cup of water used.
Simmer for 3-5 hours or until most of liquid is absorbed, and meat can be easily shredded. Shred meat. Add soup mix and juice. Reheat. Serve on buns.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Minnetonka Steak Sandwich
A super-fast meal – try it with fresh sweet corn!
3 breakfast steaks (sirloin tip, sliced very thin)
French or sourdough bread
DIP:
1/2 cup butter
3 Tbsp Heinz 57 sauce
2 Tbsp sliced green onion
In saucepan, combine butter, sauce and green onion. Cook on low, until butter is melted and onion is soft.
In hot frypan, grill steaks for about 3 minutes (1 1/2 minutes on each side). Dip bread and steak into sauce before making open-faced sandwich. Serves 3.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Filled Buns
Make the filling at home and take it with you for the weekend.
1/4 lb cubed or shredded Cheddar cheese
3 hard cooked eggs, diced
1 can tuna
2 Tbsp diced green pepper (optional)
2 Tbsp diced stuffed olives (optional)
2 Tbsp diced sweet pickles (optional)
1/2 cup mayonnaise
6 buns
Combine all ingredients. Mix well. Place in 6 buns, and wrap each in foil.
Bake at 250F for 30 minutes. Filling is best when made the day before.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Relaxed Roast Beef Sandwiches
Fantastic for several meals at the cabin.
4 lb rolled, or rump, roast
Vegetable oil
1 pkg dry onion soup
3 beef bouillon cubes
2 cups boiling water
Brown beef roast in oil on all sides. Dissolve bouillon in water. Add onion soup. Pour over roast.
Roast in covered pan at 250F for about 3 hours, depending upon what doneness you desire. Cool meat. Slice thin. Put back into juice. (Be sure juice covers meat; add water, if necessary). Let meat marinade at least a day. May be made 3-4 days ahead of time and marinated in refrigerator, or may be frozen.
When ready to use, heat slowly on top of stove. Serve as an open-face sandwich, with sauce on the side. Serves 10-12.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Face Burger Spread
1 lb hamburger
1 tsp Worcestershire sauce
1 tsp oregano
Salt & pepper to taste
1 cup shredded Cheddar or American cheese
Mix all ingredients. Spread very thinly on 1/2 hamburger bun or English muffin.
Bake at 300F for 15-20 minutes. Watch carefully.
Makes 16 half bun servings.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Baked Souper “Sandwich”
1 1/2 lbs ground beef
1 small onion, chopped
1/2 cup chopped celery
1/2 tsp salt
4 cups herb-seasoned stuffing cubes
1 1/2 cups milk
2 eggs
1 10 1/2oz can cream of mushroom soup
1 tsp dry mustard
1 cup shredded Cheddar cheese
Brown the meat, onion and celery. Drain. Mix in salt. Put stuffing cubes in greased baking pan, 9×9″ or 12×8″. Top with meat. Beat milk, eggs, soup and mustard. Pour over meat. Sprinkle with cheese.
Bake at 350F, uncovered for 30-40 minutes or until knife inserted in center comes out clean. Cool for 5 minutes, and cut into squares. Serves 6.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Easy Pizzas
1 pkg English muffins, halved
1 jar pizza sauce or spaghetti sauce
1 pkg sliced pepperoni
1 pkg shredded Mozzarella cheese
Place muffin halves on cookie sheet. Spread with pizza sauce. Divide pepperoni among the muffins, covering the pizza sauce. Sprinkle cheese on top.
Bake at 300F for 15-20 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Faced Hamburgers
A good way to use up miscellaneous buns, bread, English muffins, etc. It’s also a real meat stretcher!
1/2 lb ground beef
1 small onion, chopped
2-3 Tbsp milk
1/2 tsp salt
Sprinkle of pepper
Bread or buns
Combine first 5 ingredients. Spread on buttered bread or bun halves, all the way to the edges. (You can also first toast the bread or buns on the bottom side under a broiler.)
Broil until browned. Serve with mustard or ketchup. Easy to make in multiples. Covers 4 bread or bun pieces.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Lake Superior Hamburger Goo
6 slices bacon, chopped
1 small onion, chopped
1 lb hamburger
1 10 1/2 oz can tomato soup
1 cup cubed Velveeta cheese
Hamburger buns
Saute bacon and onion. Add hamburger and brown. Drain fat. Add soup. Cool. Add cheese. Spread on halves of hamburger buns for open-faced sandwiches.
Bake at 350F for 15-20 minutes. Fills 16-20 bun halves.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Larry’s Juicy Hamburgers
These patties can be mixed, shaped and frozen for later use.
2 lbs hamburger
1/2 cup grated apple
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Italian seasoning
2 eggs, beaten
1/2 cup cracker crumbs
Combine and blend all ingredients. Fry or broil to desired doneness. Serve on buns. Makes 10 patties.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Forgotten Beef
by Myrnetta Knudson -Kandi Coop Cookin’ 2008
Place one (1 lb) cubed round or sirloin steak in casserole. Sprinkle 1/2 – 1 pkg Lipton onion soup mix over meat and cover all with one (1) can Cheddar cheese soup. Bake covered at 250F for 6 hours or 350F for 4 hours. Serve over rice, noodles, mashed potatoes or bread slices.

Chicken ala King
-Kandi Coop Cookin’ 2008
1 small chopped green pepper
1 can mushroom pieces, drained
1/2 cup butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cup milk
1 1/4 cup chicken broth
2 cups cooked chicken, cubed
1 jar pimentos (optional)
Cook & stir green peppers & mushrooms in butter, over medium heat, in a 3 quart kettle for 5 minutes. Stir in flour, salt & pepper. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimentos. Heat until hot (some shredded cheese ma be added, if desired). Serve over warm biscuits or mashed potatoes.

Pinto-Bean Chili Sandwich Spread
Ingredients
1 cup cooked pinto beans
1 tsp softened butter
1 Tbsp catsup
Dash of chili powder and onion
Directions
Drain and mash beans. Add remaining ingredients. Mix thoroughly and spread on bread.
By Donna Kasten of Springfield – Senior Prospectives

Super Wonderful Vegan BBQ Sloppy Joes
adapted from the Happy Herbivore – a family favorite
1 cup brown lentils (uncooked)
3 cups vegetable broth
1/2 onion, diced
2 – 4 cloves of garlic, minced
1 Tbsp apple cider vinegar
1 Tbsp yellow mustard
1/2 Tbsp worcestershire sauce (if you are vegan – use the vegan version)
1/2 Tbsp chili powder
1/8 tsp ground cinnamon
1/2 Tbsp barbecue seasoning (we use Penzey’s)
1/2 cup barbecue sauce (we use Famous Dave’s Sweet and Sassy)
Combine lentils and all but 1/2 cup of the broth in a medium saucepan. Bring to a boil. Lower the heat to medium low, cover the pan, and simmer for approximately 45 minutes or until cooked but not mushy. Once the lentils are cooked, set aside. Line a skillet with a thin layer of water. Once hot, add onions and garlic and cook for about 8-10 minutes over medium heat until softened. Add additional water, as necessary. Stir in cooked lentils, the remaining 1/2 cup of broth and other ingredients. Bring to a boil. Once boiling, lower the heat to medium-low and simmer for about 5 minutes, or until the sauce has thickened to your liking. * Season with salt to taste. Serve on bread. Note:* I use a potato masher to lightly mash the lentils so that it looks somewhat like ground burger. Also we top the mixture once it’s on a bun with burger chips and a little additional mustard. If you pile the mixture up you can get about 4 sandwiches. We generally get at least six to eight servings from this recipe as we like to have it not so thick.

Aunt Reva’s Bean Sandwiches
Ingredients
8 slices of bread
1 can pork and beans
8 slices of cheese
8 slices of raw bacon
Directions
Lay out slices of bread on a cookie sheet. Spread canned pork and beans over each slice. Place a slice of cheese over the beans and lay slices of raw bacon on top. Put the tray on the top rack of the oven under the broiler until the bacon is cooked and the cheese has melted. To reduce the fat, you can partially fry the bacon before putting it under the broiler.
By Janice Wagar of St. Paul – Senior Prospectives

Faux Spicy Sausage
-vegweb.com – topic 154030
1 1/2 cup vital wheat gluten
1/2 cups vegan chicken style stock powder
1/4 cup nutritional yeast
1 to 1 1/2 tsp salt
1 Tbsp ground sage
1/4 tsp cayenne pepper
1 cup water or veggie stock
2 capfuls of liquid smoke
1 Tbsp olive oil
Directions
1. Preheat oven to 325F.
2. In a large bowl, add the gluten stock powder, nutritional yeast, salt and cayenne pepper. Mix well.
3. To a smaller bowl, add the water, oil and liquid smoke.
4. Pour the wet into the dry and stir quickly. The gluten seizes up fast. Turn out onto a flat surface and knead for about 3 minutes.
5. Shape the dough into a log. Oil a large piece of foil and roll into a log. Twist the ends closed.
6. Place on a baking sheet and bake for 90 minutes.
7. When done, remove the foil, cool completely and store in plastic wrap in the refrigerator. Slice off what you need.