BROWN SUGAR-CINNAMON MONKEY BREAD

4 tubes refrigerated biscuits (regular, not jumbo size)

1 cup granulated sugar
1 tbsp ground cinnamon
1/2 cup pecan pieces
1 1/2 stick butter
1 cup brown sugar
1 tsp ground cinnamon

Preheat oven to 350 degrees.
Grease a tube or bundt pan; set aside.

Quarter each of the biscuits.

Combine the granulated sugar and 1 tablespoon of the cinnamon in a small bowl.  Dip biscuit pieces in the sugar/cinnamon mixture.  Place biscuits into the prepared pan in layers with nuts between layers.

Combine the brown sugar with the teaspoon of cinnamon and sprinkle over all.

Melt the butter and pour over the biscuits, cinnamon and sugar.

Bake at 350 degrees for 30 to 35 minutes until browned.

Pull apart for serving.

Note: File photo.

ROSEMARY-CRANBERRY APPLE STUFFING

Note: This is an old recipe from McCormick spices which is why their spices are listed. Any brand spices will work.

1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium-tart red apples, cored and chopped
1 bag (6-oz) dried cranberries
1 tsp McCormick Parsley Flakes
1 tsp McCormick Rosemary Leaves
1 tsp McCormick Thyme Leaves
6 cups dry, unseasoned bread cubes
1 can (14.5-oz) chicken broth
1 cup apple juice

Preheat oven to 325 degrees.
Lightly grease a 13 x 9-inch baking dish; set aside.

Melt butter in a large skillet over medium heat. Add the celery and onion; cook, stirring, 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place the bread cubes in a large bowl. Add the skillet mixture, broth, and apple juice; toss gently to coat and mix well. Spoon into the prepared baking dish. Cover with foil.

Bake 15 minutes at 325 degrees; remove the foil and bake another 20 minutes or until heated through and lightly browned.

Yield: 18 servings

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided
1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash.

This is a Fisher Nut recipe with a file photo.

CHICKEN SALAD WITH RED GRAPES

This recipe is from my sister-in-law.

Chicken Salad:

2 cups cubed cooked chicken

1 cup red grapes, halved

1/2 cup chopped celery

1 red apple, unpeeled, finely diced

Combine all ingredients in a medium bowl.

Dressing:

1/2 cup mayonnaise

1 tbsp honey

1 tbsp lemon juice

1/2 tsp celery salt

Mix dressing ingredients together in a small bowl.  Whisk to combine; toss the dressing with the salad ingredients.  Chill until serving time.

file photo for reference

WHITE HOT CHOCOLATE

3 cups half and half, divided
2/3 cup white chocolate baking chips
1 3-inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract

Combine 1/4 cup of the half and half, the white chocolate chips, cinnamon stick, and nutmeg in a saucepan. Stir mixture over low heat until the chips are melted; discard the cinnamon stick.

Add the remaining half and half; stir until heated through.

Remove saucepan from the heat and add the extracts. Serve in mugs and sprinkle with ground cinnamon, top with mini marshmallows, whipped cream, or toppings of your desire.

file photo used for reference

YOGURT-BASIL SALAD DRESSING

1/2 cup plain yogurt

1/4 cup olive oil
2 tbsp fresh chopped basil
2 tbsp red wine vinegar
1 tbsp honey
1/2 tsp salt
dash of freshly ground black pepper

Use a wire whisk to combine all ingredients well.  May be used immediately or cover and chill up to 8 hours.  Allow chilled dressing to stand for a half hour before serving.

Yield: 1 cup

file photo for reference only

CRAB FRITTERS

2 cups canola oil

6 corn taco shells
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chilies, drained
fresh chopped cilantro for garnish, if desired

Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.

In a medium bowl combine the crushed taco shells and flour.  Add milk and eggs to the shells and mix well.  Fold in the crab and chilies; let stand 10 minutes.

Place the oil in a large skillet and heat to 375 degrees over medium-high heat. 

Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.

When the oil reaches 375 degrees, place heaping tablespoonfuls of the mixture into the hot oil.  Do this carefully so you don't get burned!  Cook, turning once, for 4 to 5 minutes until golden brown.  Using a slotted spoon, removed to the prepared platter.

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Sprinkle with the chopped cilantro when serving, if desired.

MEXICAN HASH

1 tbsp canola oil

1 medium onion, chopped
1 can (4-oz) diced green chilies, drained
1 pkg (1lb) frozen hash browns
1/2 lb deli corned beef, diced
3 tbsp taco seasoning
1/2 cup water
1 jar (16-oz) salsa of your choice

In a medium skillet, heat the oil over medium-high heat until hot.  Add the onion and drained chilies; cook, stirring, until the onion is browned and chilies liquid is evaporated.  This should take less than 5 minutes.

In a large skillet, prepare the hash browns according to the package directions.  Once potatoes are cooked through and beginning to brown, add the corned beef and the taco seasoning; toss to coat well.  Stir in the water and add the onion/chilies mixture; stir well.

Serve with salsa.

This is the file photo.

For breakfast top each serving with a fried egg, if desired.

Yield: 6 servings.

CHOCOLATE CHIP MUFFINS

1 1/2 cups flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 egg
1 cup milk
1/3 cup butter

Preheat oven to 375 degrees.
Grease 12 muffin cups or line with paper liners; set aside.

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chocolate chips and stir in.

In a 2 cup glass measuring cup, melt the butter in the microwave. Allow to cool and add the egg and milk; mix but do not beat. Stir mixture into the flour mixture.

Pour batter into the prepared muffin cups and bake at 375 degrees 20-25 minutes until a wooden toothpick inserted in center comes out clean.

file photo for reference

MACARONI GARDEN SALAD

2 cups uncooked macaroni

juice of 1/2 lemon
grated peel of half a lemon
1/2 cup Italian salad dressing
2 cups fresh baby spinach, torn into bite-sized pieces
1 medium cucumber, sliced
approximately a dozen cherry tomatoes, halved
4-6 radishes, sliced
2-3 green onions sliced

Cook the macaroni according to package directions; drain.

Blend the Italian dressing with the lemon peel and the juice of 1/2 lemon.

Combine the spinach, cucumber, tomatoes, radishes, and green onions; toss with the macaroni.  Add the dressing and toss to mix well.  Cover and chill until serving time.

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GAZPACHO

What a great recipe for hot summer days!  (Or anytime for that matter!!)

1 1/2 cup toasted bread cubes (can use salad croutons)
4 cups vegetable juice, mix hot and regular for a little zip (ie: V8 juice)
1 green bell pepper seeded, diced
1 cucumber, diced
1 small onion, minced
1 garlic clove, minced
1 tbsp olive or canola oil
2 tbsp vinegar
2 tomatoes, diced
1 to 3 drops hot pepper sauce (depending on taste)
1/4 tsp granulated sugar or Splenda Granulated
salt to taste
1/4 tsp freshly ground black pepper

Combine 1 cup of the bread cubes with 2 cups of the juice; set aside.

In blender container combine half the bell pepper, cucumber, onion, garlic, oil, and vinegar; blend until smooth.  Pour into a 2-quart container.

Place the bread cube/juice combo into the blender along with the remaining 2 cups of juice, 1 tomato, hot pepper sauce, sugar, salt, and pepper; blend only until smooth - just a few seconds.  Add this to the other mixture in the 2-quart container.  Chill.

To serve, pour into bowls and pass the remaining ingredients as garnishes with the soup.

File photo for reference only. Not this exact recipe.

SUMMER DREAM STRAWBERRY PIE

Note: This pie goes together quickly but it does need to chill for at least an hour before being cut to serve.

1 (9-inch) Graham cracker pie shell
1 tbsp room temperature water
1 pkg unsweetened strawberry drink mix (ie Kool-Aid)
1 tbsp strawberry ice cream topping
3 pkgs (3-oz each) cream cheese, softened to room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipping cream, whipped
2 tbsp hot fudge, warmed for drizzle
fresh strawberries for garnish, if desired

Combine the water and strawberry drink mix in a small bowl until dissolved completely.  Stir in the ice cream topping.

In a large mixing bowl, beat both cream cheese blocks powdered sugar,vanilla, and the strawberry mixture together until fluffy.  Gently fold in the whipped cream.  Spread the filling into the Graham cracker crust and chill for at least an hour or until set.

To serve, cut pie into 6 to 8 wedges.  Place pie wedge on plate and drizzle with the hot fudge and garnish with a strawberry if desired.

file photo for reference only

CREAM CHEESE GUACAMOLE

1 pkg (3-oz) cream cheese, softened

2 ripe avocados, peeled, diced
1 medium tomato, chopped
1/4 cup finely chopped onion
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder

In a small mixer bowl combine all the ingredients.  Using electric mixer, beat at medium speed for a minute or until well blended.

Serve with Mexican foods and/or tortilla chips.

NOTE:  You may substitute an equal amount of chopped green onion for the chopped onion, if desired.

Yield: 2 cups

file photo for reference only

not this recipe

RANCH TACO CHICKEN SALAD

1 lb boneless skinless chicken breasts, cut into strips
1 tbsp chili powder
1 tbsp canola or olive oil
1 pkg (16-oz) salad greens
1/2 cup salsa
1/2 cup Ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed tortilla chips

Heat oil in a nonstick skillet. Sprinkle the chicken with the chili powder, add to the skillet and cook approximately 8 minutes or until chicken is cooked through.

In a large bowl, toss the chicken, greens, salsa, Ranch dressing and cheese together. Top with the crushed tortilla chips before serving.

Yield: 6 servings

BARBECUE BEEF PIZZA

1 (12-inch) pizza crust

1 pkg (12-oz) shredded Cheddar cheese
1 lb cooked shredded barbecued beef
4 slices red onion, separated into rings

Preheat oven to 400 degrees.

Place the crust on an ungreased pizza pan; sprinkle 1 cup of the cheese over crust.

Evenly spread beef over the cheese; lay the onion rings over the beef.

Sprinkle the 2 remaining cups of cheese over the beef and onion. 

Bake pizza at 400 degrees for 15 to 20 minutes or until lightly browned and heated through.

file photo

MANDARIN ORANGE-SPINACH SALAD

2 cans (10.5-oz each) unsweetened mandarin oranges, drained

2 cups fresh cauliflower florets
1/4 cup chopped bell pepper
2 cups bite-size fresh spinach pieces
1/4 cup French salad dressing

In a salad bowl, toss together the oranges, cauliflower, bell pepper, and spinach; drizzle with the dressing.

Yield: 4 to 6 servings

file photo for reference only - not

this recipe.

SOY-LIME CHICKEN

I am including this recipe on the Quick Fix blog even though the chicken needs to marinate at least a half hour.  Even so, the chicken takes less than an hour.  Or better still, make the marinade and refrigerate the chicken in the marinade while you are at work or out running errands, etc.  You can come home and have healthy chicken grilled in minutes.

4 boneless skinless chicken breasts
1/4 cup lime juice
1/4 cup lower-sodium soy sauce
1/4 cup extra virgin olive oil
1/2 tsp ground cumin
1 tsp crushed red pepper flakes

Mix the lime juice, soy sauce, olive oil, cumin, and pepper flakes together with a fork or a whisk.  Place the mixture in a large zip-top food bag, turning over a couple of times to coat the chicken well.  Refrigerate at least 30 minutes up to 8 to 10 hours.

Drain the marinade from the chicken; grill (or broil) chicken 10 to 15 minutes until cooked thoroughly.

 To serve: Steam a vegetable, serve with pasta or rice, or slice atop a green salad to make an entree salad.

Note: The basic idea for this recipe and the photo are from an old Woman's Day magazine.

QUICK AND EASY CHOCOLATE-PECAN FUDGE

2 cups granulated sugar

2/3 cup evaporated skim milk
12 large marshmallows
1/2 cup butter
dash of salt
1 cup chopped pecans
1 tsp vanilla extract
1 cup chocolate chips

In a heavy saucepan, over medium heat, cook the milk, sugar, marshmallows, butter, and salt while stirring constantly.  Bring mixture to a boil and boil for 5 minutes, continuing to stir constantly; remove from the heat.

Stir the pecans, nuts, and chocolate chips into the hot mixture, stirring until the chips are completely melted.  Spread the fudge into an 8-inch square pan or dish that has been lightly buttered.  Allow to cool completely before cutting to serve.

File photo for reference only.

CRACKER COATED FRIED CHICKEN STRIPS

2 2/3 cups crushed saltine crackers

1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp paprika
dash of freshly ground black pepper
1 large egg
1 cup low-fat milk
1 1/2 lbs boneless skinless chicken breast strips
Canola oil for deep frying

Combine the crackers, salt, basil, paprika, and pepper in a shallow bowl.

In a second shallow bowl, beat the egg and milk together..

Dip the chicken pieces into the egg mixture then into the cracker mixture.  Heat oil to 375 degrees and add a few pieces of chicken at a time.  Fry two to three minutes per side until golden brown.  Drain on paper towels before serving.

Yield: 4 to 6 servings

Recipe and photo from an old TOH.

GREEN SPAGHETTI

1 pkg (12-oz) whole-wheat spaghetti

8-oz fresh asparagus, trimmed, cut bite-size
4-oz fresh sugar snap peas, trimmed, cut in half
1 cup frozen peas
1 tbsp olive or canola oil
1/2 cup minced shallots or green onion 
1 medium zucchini, halved lengthwise and cut into half moons
1/4 tsp salt
freshly ground black pepper to taste
1 cup chicken or vegetable broth
Grated Parmesan cheese for garnish, if desired

Cook the spaghetti according to package directions but add the asparagus and sugar snap peas 3 minutes before the end of cooking time.  Add the frozen peas; drain.

Heat oil over medium heat in a large skillet.  Add shallots or green onions and saute a couple of minutes.  Add the zucchini, salt, and black pepper; cook until zucchini is just tender, approximately 5 minutes.  Add the broth and heat through.

Return the drained pasta/veggie mixture to the pot.  Add the zucchini mixture and toss to coat all the spaghetti.  

To serve, place spaghetti on individual serving plates and sprinkle with the Parmesan cheese.

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ORANGE PINEAPPLE FLUFF

1 carton (8-oz) frozen whipped topping, thawed

1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.

In a large mixing bowl combine the whipped topping and gelatin until the gelatin is completely dissolved.  Stir in the pineapple and cottage cheese; mix thoroughly, cover, and chill until serving time. May add pecans before chilling, if desired.

Before serving garnish with some mandarin orange slices, if desired.

File photo used for reference only.

HOT CRAB DIP WITH HORSERADISH

2 bars (8-oz each) cream cheese, softened

3 tbsp milk

1 tsp prepared horseradish

3 tbsp grated onion

1 can (7-oz) crab meat

1/2 cup slivered almonds

Preheat oven to 350 degrees.

Grease a 9-inch square baking dish; set aside.

Combine all the ingredients, except almonds, in a medium mixing bowl mixing well.  Transfer mixture to the prepared baking dish and top with almonds.  Bake dip at 350 degrees for 20 minutes.

Pioneer Woman photo for reference only.

MUSHROOM PORK MEDALLIONS

2/3 cup chicken broth
1 tbsp tomato paste
1/4 tsp rosemary
1/4 tsp salt
dash of freshly ground black pepper
1/2 lb pork tenderloin, cut into 4 medallions
1 tbsp seasoned bread crumbs
1 tbsp olive or canola oil
1 1/2 cups sliced fresh mushrooms

In a medium bowl, slowly whisk the chicken broth and tomato paste together.  Stir in the seasonings.

Using a saucer or meat mallet, flatten the pork into 1-inch thickness.  Lightly coat the pork with the bread crumbs.

Heat the oil in a large nonstick skillet over medium-high heat.  When the oil is hot, cook the pork for 6 to 8 minutes or until golden brown.  Turn once during cooking to brown both sides.  Remove from the skillet and place on plate.

Reduce the heat under the skillet to medium and add the mushrooms; cook about 3 minutes or until lightly browned, stirring often.  Return the pork medallions to the skillet with the mushrooms and add the broth/tomato paste mixture.  Reduce the heat to low and cover.  Simmer 3 or 4 minutes until the pork is cooked through.  Remove the pork to a plate.

Increase the heat under the skillet to high and boil the sauce 2 or 3 minutes until reduced and slightly thickened.  Serve the sauce over the pork.

Yield: 2 servings

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EASY AS 1 - 2 - 3 TUNA CASSEROLE

1 pkg (7-oz) elbow macaroni

1 can cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 cup grated American cheese
1 can (6.5-oz) tuna, drained and flaked

Prepare the macaroni according to the package directions; drain.

In the pan where the macaroni cooked, heat the soup, milk, cheese, and tuna together to melt cheese.  Stir the drained macaroni back into the pan and serve immediately while hot.

Yield: 4 to 5 servings

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EASY FRIED GREEN BEANS

1 can green beans, drained

1/2 cup all-purpose flour
3 tbsp cornmeal
1/2 tsp minced garlic
1/4 tsp salt, optional
dash of freshly ground black pepper
butter for frying

In a shallow bowl or pie pan combine the flour, cornmeal, garlic, and salt, if using.  Pour the drained beans into the bowl, coat the beans and fry.  To fry, melt the butter in a skillet big enough to get all the beans in one layer.

allrecipes photo

ONIONY PORK CHOPS

1 tbsp canola oil

4 lean pork chops, cut about 1/2-inch thick
3 tbsp water
1/4 tsp dried onion flakes
1 can cream of onion soup

In a large skillet, over medium heat, brown the pork chops on both sides in the canola oil.  This will take about 8 to 10 minutes.  Drain and set aside, keeping warm. 

Mix  the soup, onion flakes and water, add to the  skillet and bring to a boil.  Return the chops to the skillet in the soup mixture.  Cover skillet and reduce heat to a very gentle boil.  Cook 5 to 8 minutes until the chops are tender and cooked through.

Yield: 4 servings.

File Photo for reference only.

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped

2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

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Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.

Yield: 4 quesadillas

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix

2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

STUFFED MUSHROOMS 2

2 cups stuffing mix

1 cup hot water
16 (approx. 1 lb) large mushrooms
3 tbsp butter
1/2 small green bell pepper, chopped fine
1/2 small red or yellow bell pepper, chopped fine
2 tbsp butter, melted

Preheat broiler.

Combine the stuffing mix and the hot water in a medium bowl; cover and let stand for 5 minutes.

Remove mushroom stems and chop.

Melt the 3 tablespoons of butter in a large skillet and cook the mushroom caps until lightly browned.
Arrange in a shallow baking dish, cap side down.

Add the stems and the peppers to the skillet; cook, stirring until tender.  Stir the mixture into the stuffing mixture.  Spoon the stuffing into the mushroom caps and drizzle with the melted butter.

Broil, 5 to 7 inches from the heat, around 5 minutes until heated through.

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EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing; perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

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This dip is great served with assorted crackers and fresh veggies.

BRUNCH ARTICHOKE SQUARES

8 eggs

1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes.  Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

file photo.

FRENCH ONION HAMBURGER SANDWICHES

1 lb lean ground beef

4 hoagie-type hard rolls (8" size), split lengthwise
1 can (10.5-oz) condensed French onion soup
1/4 cup ketchup
2 tbsp finely chopped sweet pickle
2 tsp spicy brown mustard
dash of freshly ground black pepper

In a skillet over medium heat, cook beef until browned; stir during cooking to break up.  Drain off the fat and wipe skillet with a paper towel.  Return beef to skillet.

Heat the rolls.

Stir the soup, ketchup, pickle, mustard, and pepper into the skillet and heat to boiling; reduce heat to simmer and heat through.  Spoon the mixture evenly between the rolls by placing mixture on bottoms of rolls.  And any condiments you might desire and place tops on sandwiches.

Yield: 4 sandwiches

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