3 ounces Swiss cheese, diced (about 1/2 cup)
1 can tuna, well drained
1/2 cup salad dressing
1 teaspoon lemon juice
2 tablespoons minced onion
1/2 teaspoon salt
4 hamburger buns
Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to 350 degrees F.
Salsa
2 jalape?o peppers
1 large fresh banana pepper
1/2 cup diced red bell pepper
1/2 cup diced Vidalia or sweet onion
1/2 cup frozen corn, thawed
1 tablespoon chopped fresh cilantro or parsley
Remove seeds and membranes from jalape?o and banana peppers if desired (for a less spicy salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover and refrigerate until ready to serve.
Sandwich
1 pound bulk pork sausage
6 English muffins, split and toasted
6 slices Colby or Jack cheese
Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink. Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve remaining salsa on the side.
Yields 6 servings.
1 1/2 pounds ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1/2 cup shredded cheese
1 can tomato soup
6 hamburger buns, split
Brown meat, onion and green pepper in skillet. Add salt, chili powder, cheese and tomato soup. Stir to mix well. When cheese has melted, cover and simmer for 30 to 60 minutes. Stir at intervals.
Serve over buns. Note: use electric skillet if one is available.
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 scallions, thinly sliced
3 tablespoons salsa
2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is melted.
Serve on buns.
1 pound ground beef
1 medium onion, chopped
1 can cream of celery soup
1 tablespoon prepared mustard
1/8 teaspoon pepper
6 hamburger rolls, split and toasted
In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, mustard and pepper. Heat through.
Serve on rolls.
8 cups boiling water
2/3 cup kosher salt
1/2 cup packed dark brown sugar
1 (2 pound) boneless pork roast
Chunks or logs of fragrant hardwood
Stir together the water, salt and brown sugar. Cool to room temperature.
Pour the brine over the pork. Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours.
Pour off and discard the brine. Rinse the pork under cold running water, then pat dry. Bring the pork to room temperature.
Prepare a smoker according to manufacturer’s instructions, using the wood chunks and reaching a steady temperature of 275 degrees F to 300 degrees F. Place the pork on the rack in the coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). Lower the cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without showing any sign of pinkness.
Remove the pork from the smoker and cool to room temperature. The pork will be most flavorful if it is not refrigerated. Or wrap it well and refrigerate for up to 3 days, returning it to room temperature before slicing or shredding and serving it.
1 teaspoon vegetable oil
1 large onion, chopped
1/2 medium green or red bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon brown sugar, firmly packed
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar or cider vinegar
1 (12 ounce) package frozen texturized vegetable crumbles, for recipes
1/4 teaspoon salt, or to taste
Black pepper, to taste
Heat oil in a deep 12-inch, nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and chop the bell pepper, and add it to the skillet. Cook for 2 minutes to soften the onions, stirring from time to time.
Add garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar, texturized vegetable protein crumbles, salt and black pepper to taste. Stir until all of the tomato paste is thoroughly incorporated. Lower the heat to simmer and continue to cook for about 5 minutes.
While the sauce simmers, toast or heat hamburger buns, if desired. To serve, spoon equal amounts of sauce on each bun bottom and cover with the bun top.
Serves 6.
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