Dagwood Sandwich
The Dagwood sandwich has been around for quite awhile. It is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. This mammoth sandwich was named after Dagwood Bumstead, a central character in the 1936 Blondie comic strip. Dagwood was frequently shown making enormous sandwiches. There is no set recipe for the Dagwood so feel free to be creative!
INGREDIENTS
10 Slices White Sandwich Bread
1/3 Cup Mayonnaise
2 Tablespoons Yellow Mustard
1 Teaspoon Minced Garlic
1 Pinch Cajun Seasoning
1 Tablespoon Horseradish
1 Tablespoon Pickle Relish
¼ Pound Thinly Sliced Swiss Cheese
¼ Pound Thinly Slice Provolone Cheese
¼ Pound Thinly Sliced Cheddar Cheese
¼ Pound Thinly Sliced Pepper Jack Cheese
¼ Pound Sliced Pepperoni
½ Pound Thinly Sliced Turkey Breast
½ Pound Thinly Sliced Ham
½ Pound Thinly Sliced Roast Beef
½ Pound Thinly Sliced Pastrami
½ Pound Thinly Sliced Salami
5 Pieces Cooked Crisp & Halved Thick Cut Bacon
1 Medium Thinly Sliced Red Onion
1 Medium Thinly Sliced Cucumber
1 Medium Thinly Sliced Tomato
10 Whole Leaf Lettuce Leaves (Washed & Dried)
3 Cherry Tomatoes
3 Small Pickle Slices
3 Long Metal Skewers
Combine mayonnaise, mustard, horseradish and pickle relish in a small bowl. Add the chopped garlic and Cajun seasoning to the mayonnaise mixture. Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice. Layer the meat and cheeses evenly among the bread slices. Fold the meats so that the sandwiches will stack evenly on top of each other. Top each of the sandwiches with tomato slices and the remaining bread slices. Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich. Place 1 cherry tomato and 1 pickle slice through each skewer. Carefully build the Dagwood sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between. To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese. Serves a whole village!
Biscuits & Gravy
INGREDIENTS
Biscuits
2 Cups Unbleached Flour
4 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
3 Ounces Diced Cold Butter
8 Ounces Buttermilk
Combine the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured surface just enough to bring the dough together. Do not knead more than is necessary to prevent the biscuits from becoming tough. Roll the dough out and cut out biscuits with a biscuit cutter. Place on parchment paper on a baking pan and bake in a preheated 400° F oven. Bake for 10 minutes or until golden brown. Start gravy immediately.
Gravy
½ Pound Ground Breakfast Sausage
2 Tablespoons Butter
4 Tablespoons Unbleached Flour
3 Cups Cold Milk
¼ Teaspoon Salt
¼ Teaspoon Pepper
In a medium sized skillet sauté the sausage until it is cooked and has released as much fat as possible. Remove the sausage with a slotted spoon. Do NOT drain the grease as you will need it to make a roux. Add the butter to the grease and melt it. Next add the flour a little at a time over medium heat. Constantly whisk the roux and cook for about 2 minutes. Add the cold milk a bit at a time while continuing to whisk. Add the sausage into the roux mixture and cook for 3 minutes. Add the salt and pepper.
Remove biscuits from oven. Cut the biscuits in half and pour the gravy over them. Makes 8 to 10
Naughty Nachos
If I had to pick my last meal on earth it would be Naughty Nachos!
INGREDIENTS
1 Pound Ground Sirloin
2 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
½ Teaspoon Salt
8 Ounces Refried Beans
15 Ounces Black Beans
¾ Pound Grated Monterey Jack Cheese
1 Pound Grated Cheddar Cheese
1 Large Chopped Red Onion
½ Cup Chopped Green Onions
2 Chopped Tomatoes
8 Ounces Chopped Black Olives
3 Diced Jalapeño Peppers
16 Ounces Tortilla Chips
Iceberg Lettuce
Sour Cream (optional)
Guacamole (optional)
Salsa (optional)
Brown ground sirloin in a medium skillet. Drain and add chili powder, cumin, paprika, garlic powder and salt. Set aside. Spread the refried beans over the bottom of a platter or shallow heat proof dish. This is to anchor the first layer of tortilla chips. Next, spread a layer of chips over the refried beans, top with layers of cheeses, ground sirloin, black beans, red onion, green onions, diced jalapeño peppers, tomatoes and olives. Repeat until all ingredients are used. Bake in preheated oven at 375° F for 20 minutes. Remove from oven and serve warm. Top with lettuce, guacamole, sour cream and salsa. Serves 6
Beer Can Chicken
INGREDIENTS
½ Cup Chopped Onion
5 Garlic Cloves
2 Tablespoons Olive Oil
2 Tablespoons Chili Powder
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large Roasting Chicken (Approx 4 ½ Pounds)
1 Can Of Your Favorite Beer (14 Ounce Can)
Preheat the oven to 400° F and move the rack to the bottom of the oven.
Combine the onion, garlic, oil, chili powder, salt and pepper in a food processor or blender. Remove any innards or other items from inside the chicken. Rinse the chicken inside and out in cold, running water. Rub the chicken inside and out with the combined mixture. Make sure to get the mixture under the skin as well.
Open your can of beer and either drink or pour out ¼ of it. This prevents bubbling over during cooking. Punch a few extra holes in the can. Holding the can upright, place the chicken on top of the can, inserting the can as far as it will go into the cavity of the chicken. Position the chicken legs in front of the chicken to help steady the chicken. Place chicken into the oven proof pan and tent the chicken with foil for the first hour to prevent over browning. Put chicken on the bottom oven rack. Reduce oven to 350° F after ½ hour. Cook 1 ½ to 2 hours (depending on the size of your chicken). Rotate chicken at about 45 minutes.
Remove from the oven when chicken is done, use tongs and an oven mitt to separate the chicken and the beer can. Carefully remove to a separate platter and allow to stand for 10 minutes.
Pour any remaining beer into the dripping to make a sauce if you wish.
Cut up the chicken and serve. Serves 4
Recommended Cooking Times (at 350°):
2 ½ to 3 Pounds – Cook 1 to 1 ¾ Hours
3 ½ to 4 Pounds – Cook 1 ½ to 1 ¾ Hours
4 ½ to 5 Pounds – Cook 1 ½ to 2 Hours
5 to 6 Pounds – Cook 1 ¾ to 2 ½ Hours
Barbecue Meatballs
INGREDIENTS
For The Meatballs
3 Pounds Lean Ground Sirloin
1 Cup Evaporated Milk
1 Cup Quick Cook Oatmeal
1 Cup Fine Dry Bread Crumbs
2 Large Eggs
½ Cup Finely Chopped Red Onion
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Salt
2 Teaspoons Chili Powder
½ Teaspoon Fresh Ground Black Pepper
BBQ Sauce
2 Cups Ketchup
1 Cup Brown Sugar
2 Tablespoons Hot Sauce
½ Teaspoon Garlic Powder
¼ Cup Finely Chopped Onion
Preheat oven to 350°F. Combine meatball ingredients and shape into 1 inch balls.
Combine sauce ingredients and stir well. Place uncooked meatballs in a 13 x 9 inch baking dish and bake for about 1 hour. Serve as an appetizer or dinner. Great for a game day snack. Makes about 6 dozen meatballs.
Sweet Potato Casserole
2 Cans (16 ounces) Drained Yams
1 Egg
¼ Cup Orange Juice
2 Tablespoons Packed Light Brown Sugar
20 Regular Size Marshmallows
¼ Teaspoon Salt
1/8 Teaspoon Cinnamon
3 Tablespoons Softened Butter
Mix all ingredients except marshmallows into a mixing bowl, beat until fluffy. Spoon into greased 1 ½ quart casserole dish and bake uncovered at 350° F for approximately 25 minutes. Remove from the oven. Top with marshmallows and continue baking until marshmallows are puffed and lightly browned. Serves 8
