The Classic Hoosier Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Indiana University Press
Published: 2018-04-17T04:00:00+00:00

Sandwiches

APRIL FOOL SANDWICHES

¼ lb. (lc.) American cheese, cubed

1 7-oz. can tuna

3 hard-cooked eggs, chopped

2 T. green pepper, chopped

2 T. onion, chopped

2 T. sweet pickles, chopped

2 T. stuffed olives

½ c. mayonnaise

8 buns

Put mixture on buns. Wrap in aluminum foil. Prick with fork. Bake in slow oven (250°) 30 min. Serves 8.

Harriet Teboe Hamilton County

BAR-B-QUED BEEF SANDWICHES

1 lb. beef, cut in ½″ pieces

1 T. fat

1½ c. water

1 med. onion, chopped

½ c. celery, diced

½ c. green peppers, diced

1 t. chili powder

1 c. catsup

¼ c. brown sugar

2 T. vinegar

2 T. Worcestershire sauce

1 t. salt

12–16 hamburger buns

Brown beef in hot fat, add water and simmer in covered skillet for 1½ hr. or until tender. Reserve broth, adding enough water to make ¾ c. Break beef into small pieces. Cook onion, celery, and pepper in fat until tender. Add beef, broth, and remaining ingredients. Simmer uncovered 20–30 min. Serve on toasted buns.

Kay Kyler Whitley County

CORNED BEEF BARBECUES

1 green pepper, chopped

1 onion, chopped

2 cans corned beef, shredded with fork

1 c. water

1 large bottle catsup

1 t. cinnamon

½ t. ground cloves

Cook 15 min. Serves 12–14.

Mrs. Clarence Downey Lake County

CREOLE BEEF SANDWICHES

1 lb. ground beef

¼ c. onion, chopped

2 T. green pepper, chopped

¾ t. salt

1 can (2 oz.) mushroom stems and pieces, drained

⅛ t. pepper

¼ t. garlic salt

¼ t. basil

½ c. catsup

1 can (8 oz.) tomato sauce (tomato juice may be used)

6 hamburger buns

Brown onion, green pepper, and mushrooms in lard or drippings. Add ground beef and brown lightly. Pour off drippings. Add salt, pepper, garlic salt, basil, tomato sauce, and catsup. Cook slowly 15 min. Serve on hamburger buns.

Mary Ray Whitley County

BATTER-FRIED BRAINS SANDWICHES

2 eggs

⅓–½ c. milk

1 c. flour, sifted

1½ t. baking powder

½ t. salt

2 T. melted shortening

1½ c. pork brains

Clean brains and remove membranes. Beat eggs in small bowl of electric mixer at medium speed for one minute. Add milk, sifted flour, baking powder, and salt. Add to milk mixture. Add shortening. Beat at low speed until blended. Coat brains. Drop bun-sized amount of brains on hot greased griddle. Slide off into hot preheated shortening in deep fryer; fry until golden brown.

Mrs. Charles Coughlin Vanderburgh County

BAKED CHEESE SANDWICHES

12 slices French bread ½″ thick, crust removed

½ c. Parmesan cheese

1 6-oz. pkg. sliced Monterey Jack cheese

3 eggs

1¾ c. milk

3 T. onion, minced

1½ t. mustard

¾ t. salt

⅛ t. pepper

2 t. parsley, minced

Arrange half of bread in a baking pan. Cover with sliced cheese. Sprinkle with all but 2 T. Parmesan cheese. Cover with remaining bread and sprinkle with remaining Parmesan cheese. Beat eggs with milk, onion, mustard, salt, pepper, and parsley. Pour over bread mixture. Bake uncovered in 350° for 45 min. Serves 4. For two servings use 2 eggs, ⅔ c. milk, and less bread.

Jeannette Fenton Noble County

PIMIENTO CHEESE SPREAD

1 egg

1 T. butter

¼ t. mustard

¼ t. salt

⅓ c. cream

1 c. cheese, grated

1 small can pimientoes

Cook all ingredients except pimientoes over low fire or in double boiler until smooth. Remove from heat and add pimientoes. Can be served warm or refrigerated and served cold. Makes 20 sandwiches.

Jackie Nentrup Jennings County

EGG SALAD SANDWICHES

12 slices whole wheat bread

butter

8 hard-cooked eggs

1 c.

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