Kathy's Cookbook
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Hoagie Bake

2 (8 ounce) packages refrigerated crescent rolls
1/4 pound hard salami sliced thin
1/4 pound baked ham, sliced thin
1/4 pound pepperoni, sliced thin
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 Tablespoons grated Parmesan cheese
Preheat oven to 350*.    Cover bottom of a 9 x 13 inch baking dish with 1 package crescent rolls. Press together.  Layer salami, ham and pepperoni.  Cover meat with a layer of Provolone cheese and Swiss cheese.  Spread 1/2 of the beaten egg over the cheese.  Top with second package of crescent rolls.  Brush with remaining beaten eggs and sprinkle with Parmesan cheese.  Bake uncovered for 25 minutes.  Cover with foil, and bake for another 10 minutes.   Let stand a few minutes before slicing.
Serves 8
Beef Stuffed French Bread
1 unsliced loaf french bread (1 pound)
1 pound ground beef
1 can condensed cheddar cheese soup undiluted
1 medium green pepper, chopped
1 celery rib, chopped
1 T worcestershire sauce
1 tsp salt
1/2 tsp pepper
4 slices American cheese, halved
Cut off top of bread.  Carefully hollow out bottom of loaf leaving a 1/2 inch shell.  Cut remaining bread into small cubes.  Set aside.  In a skillet brown beef, drain.  Add soup, green pepper, celery, worcestershire, salt and pepper.  Cook and stir for 3-4 minutes.  Stir in reserved bread cubes.  Spread into bread shell.  Top with cheese.  Replace bread top.  Place on ungreased cookie sheet.  Bake 350* for 6-8 minutes until cheese is melted.
Makes 4 servings
Taco Puffs
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (17.3 oz each) large refrigerated biscuits
2 cups shredded cheddar cheese.
In a skillet, cook beef and onion until meat is browned and onion is tender.  Drain.  Add taco seasoning and prepare according to package directions.   Cool slightly.  Flatten half of the biscuits into 4" circles.  Place in greased 15 x 10 baking pan.  Spoon 1/4 cup meat mixture onto each.  Top with 1/4 cup cheese.  Flatten the remaining biscuits.  Place on top and pinch to seal.  Bake 400* for 15 minutes until golden. 
5 servings
Championship Calzones
1 16 oz. package Hot Roll Mix
1 1/4 cup Hot water
1 1/2 T. oil
Combine flour and yeast packet in mix.  Stir in water and oil.  Knead 5 minutes.  Cover and let rest 10 min.
1 # Italian Sausage
Brown and drain well and add:
1 10.5 oz jar Cheez Whiz
1 medium green pepper cut up
1 onion diced
Mix well and set aside.
Divide dough into 8 pieces.  Roll each ball into a 6" circle.  Divide meat mixture into 8 portions.  Spoon onto half of the dough circle.  Fold over and seal.  Brush with oil. 
Bake 425*  12-15 minutes until golden brown
Grilled Roast Beef Sandwiches
1 4 oz can chpped green chilies, drained
2 T. mayonnaise
1 T. Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 thin slices cooked roast beef
2 T. margarine softened
Salsa or picante sauce, optional
Combine chilies, mayonnaise and mustard; spread about 1 T on one side of each bread slice.  Top half the bread with one slice cheese and two slices beef.  Cover with remaining bread.  Butter the outsides of bread.  Grill in a large skillet over medium heat until both sides are brown and the cheese is melted.  Serve with salsa or picante sauce.
The Grinder
1 green pepper, seeded and cut into rings
1 tomato thinly sliced
1 clove garlic peeled and minced
2 T olive oil
1/4 cup thinly sliced red onion
1/2 pound thin sliced ham
1 - 14 oz loaf french bread split lengthwise
4 ounces thinly sliced Provolone cheese
Mix garlic with oil, salt and pepper to taste.  Layer ham, tomatoes, onion, and green pepper on bottom half of bread.  Drizzle oil mixture over the top, then add the cheese.  Cover with top of bread.  Cut into fourths, wrap in foil and heat in 350* oven for about 10 minutes.
1 package dry yeast
1 1/3 cup warm water
1/2 tsp salt
4-5 cups flour
1/4 cup vegetable oil
Dissolve yeast in warm water.  Add oil, salt and flour.  Knead 10 minutes.  Let rise 45 minutes.  Divide in half.  Roll each piece of dough into 15 x 12 rectangle.
3 T mustard
12 slices American cheese
12 slices hard salami
1# ground beef browned and drained well
1/2 # thin sliced ham
4 cups shredded mozzarella
Spread 1/2 mustard on one rectangle of dough.  Layer 6 slices cheese, salami, ground beef, ham, and mozzarella.  Fold over and seal.   Make 2  Brush a little with oil.  Sprinkle with oregano, or italian seasoning.   Bake 400*  25-30 minutes until golden. 
Makes 16 servings.
You can use frozen bread dough for this recipe.  It would take 2 1# loaves. 
Lisa's Sloppy Joes
1 1/2 pound ground beef
1 cup chopped onion
1 cup catsup
1 8 ounce tomato sauce
1 1/2 T worchestershire sauce
1 1/2 T Lemon juice
1 1/2 T prepared mustard
1 T brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
Brown burger and drain good.  Add  rest of ingredients.  Cook uncovered for about 10 minutes until thickened.  
Serve on big buns. 
Makes about 14 sandwiches
Hot Sub Sandwiches
12 Kaiser rolls
1# deli ham
1# hard salami
1# turkey breast
1# mozzarella cheese, sliced
1/2 onion, thinly sliced
1/4 cup Italian dressing
layer on bun in order..wrap in foil...bake 15 minutes at 350*
Tuna CheesieMelts
1- 7oz. tuna
1 cup chopped celery
1/2 cup cheese
1TB onion
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup Mayo
6 hamburger buns
mix tuna, cheese, onion, celery, salt, pepper and mayo. spread on buttered buns. wrap each one in foil securely. bake 350* 20 minutes
Philly Cheese Steak Sandwiches
1 teaspoon olive oil 
1 jumbo onion (12 oz.), thinly sliced 
1 medium red pepper, thinly sliced 
1 medium green pepper, thinly sliced
4 hero-style rolls, cut horizontally in half 
8 ounces thinly sliced deli roast beef 
4 ounces thinly sliced Provolone cheese
These sandwiches have all the flavor of the traditional Philadelphia treat, but take half the time; while the peppers and onion cook on the stove, the broiler is working, too. 
In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and peppers, and cook about 12 minutes or until tender and golden, stirring occasionally. Meanwhile, preheat broiler. Place rolls, cut sides up, on rack in broiling pan. Top each bottom half with one-fourth of roast beef and one-fourth of cheese. With broiling pan 5 to 7 inches from source of heat, broil 1 to 2 minutes, until cheese melts and bread is toasted. Pile onion mixture on top of melted cheese; replace top halves of rolls.
4 sandwiches

Chicken Salad Croissants

2 cups cubed cooked chicken
1 cup cubed swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 T. minced fresh parsley
1 tsp lemon juice
1/2 tsp seasoned salt       
1/8 tsp pepper
lettuce leaves        
6 croissants, split
In a bowl, combine the chicken, cheese and relish.  Combine mayo, parsley, lemon, seasoned salt and pepper.  Add to chicken mixture and mix well.  Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.  Makes 6 servings
Veggie Burgers
1 small zucchini, grated
1 medium potato, uncooked, peeled, grated
1 medium carrot, grated
1/4 cup grated onion
3/4 cup egg substitute
pepper to taste
12 slices whole wheat bread, toasted
1st 6 ingredients. Combine. Make patties. Fry in skillet sprayed with cooking spray. 2-3 minutes each side. Serve on toasted bread with lettuce and red onion.
The Ultimate Grilled Cheese
1 package (3 oz) cream cheese softened
3/4 cup mayonnaise
1 cup shredded cheddar
1 cup shredded mozzarella
1/2 tsp garlic powder
1/8 tsp seasoned salt
10 slices Italian bread, 1/2" thick
2 T margarine, melted
In mixing bowl beat cream cheese and mayo until smooth.  Stir in cheeses, garlic powder, and seasoned salt.  Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each.  Top with remaining bread.  Butter the outside of the sandwichs, cook in large skillet over medium heat until golden brown on both sides.
Makes 5 sandwiches