TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

TAILGATING OR IN-FRONT-OF-THE-TV HAM AND TURKEY SUB

Whether you plan to tailgate at the game or watch the game from your easy chair at home, this sub sandwich will be a hit!

1 loaf (1 lb size) French or Italian Bread (whole-grain preferably!)
1/2 cup mayonnaise
1/2 lb deli thin-sliced honey ham
1/2 lb deli thin-sliced smoked turkey breast
6 to 8 slices cheddar or American cheese (your preference)
1 1/2 to 2 cups shredded lettuce
2 medium tomatoes, sliced thin
8 to 10 slices bacon, cooked and drained
1/2 red onion, sliced thin
banana peppers, sliced thin, optional

Split bread in half lengthwise without cutting all the way through; spread the mayonnaise over the bottom half of the bread.

Place layers atop the mayonnaise as follows; ham, turkey, cheese, lettuce, tomatoes, bacon, peppers-if using, and onion.

The file photo.

For tailgating, wrap sandwich tightly in plastic wrap until ready to serve.  Unwrap and cut into 8 to 10 equal pieces.  Otherwise, place sandwich on cutting board and cut into individual pieces.  Arrange on platter and carry to TV room! 

RAVIOLI & ZUCCHINI CASSEROLE

1 pkg (25-oz) frozen beef ravioli

1 tbsp olive oil

1 (approx. 8-oz) long, skinny zucchini, thinly sliced

1 large shallot, thinly sliced

1 can (14.5-oz) diced tomatoes with basil, garlic and oregano, drained

1 1/4 cups Alfredo sauce

1 cup grated mozzarella

1/2 cup grated Parmesan

Heat oven to 350-degrees. 

Bring a large pot of lightly salted water to boiling. Add ravioli and cook 2 minutes until still firm. Drain.

Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add zucchini and shallot and season with salt, if desired. (I recommend skipping the salt). Cook until the zucchini is softened, 4-5 minutes.

Place ravioli in bowl. Toss in zucchini mixture and tomatoes. Gently stir in Alfredo sauce. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half of the ravioli mixture into the dish and top with half the cheeses. Add remaining ravioli mixture. Reserve the remaining cheeses at room temperature.

Cover the dish with foil and bake 30 minutes. Remove from oven and turn on broiler. Remove foil and sprinkle with the remaining cheeses. Broil 3-inches from the heat for 2 to 3 minutes until browned and bubbly. Cool slightly before serving.

Yield: 5 servings.

recipe and photo Woman's World 2026

 

BASIC MEAT MARINADE WITH TEX-MEX OPTION

1/2 cup olive or canola oil

1/2 cup apple cider vinegar
1 lemon, juiced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Whisk all the above ingredients together, add meat, and marinade according to the meat recipe.

The above is a basic marinade.  You can add other ingredients to make it a Tex-Mex marinade:

• 1/4 cup chopped cilantro
• 1/2 tsp hot pepper sauce
• replace the lemon above with lime and add the zest

file photo used for reference only

 

CRANBERRY DARK CHOCOLATE TRAIL MIX

1 pkg (10-oz) dark chocolate chips

1 1/2 cups dried cranberries, 

1 1/2 cup coarsely chopped toasted walnuts

1/2 cup pistachios

Toss all ingredients together and store in airtight containers.

2023 TOH recipe and photo

MANDEL BREAD

For those of you who celebrate Hanukkah, this tasty biscotti-like bread might be a good choice for you during the holiday. This recipe only takes 20 minutes active time although there is freezing time and baking time.

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs

1/2 tsp grated orange zest

1/2 cup slivered almonds, chopped

1/2 cup dried cranberries, chopped

Heat oven to 350-degreed. Line baking sheets with parchment paper.

In a bowl, mix flour, baking powder and salt. On medium speed of electric mixer. beat butter and sugar until smooth. Add eggs and orange zest then the flour mixture, almonds and berries.

Roll dough into 2 9-inch logs about 2-inches thick. Transfer to baking sheet and freeze for 20 minutes. Bake until no longer wet in the center, around 30 minutes. Let cool 20 minutes. Reduce oven temperature to 300-degrees. Cut logs into 1/2-inch-thick slices. Transfer to baking sheets and bake 20-30. Let cook and enjoy.

file photo for reference-recipe First for women 2022

RANCH CHICKEN, POTATO & GREEN BEAN BAKE

A lady posted this on my facebook page so I thought I would share it here. You know I don't eat chicken, but I know many of you do.

PUMPKIN SPAGHETTI BOLOGNESE

12-oz pkg spaghetti

1 lb ground beef

1 tbsp dried Italian seasoning

1 jar (24-oz) tomato-basil pasta sauce

1 cup pumpkin puree

Salt to taste

Black pepper to taste

Sliced basil leaves for garnish, optional

Shaved Parmesan cheese for topping, optional

In a large pot of boiling salted water, cook pasta according to package directions, reserve 1/2 cup of the pasta water. Drain remaining water off pasta.

Meanwhile, coat a skillet with cooking spray. Over medium high, cook beef and Italian seasoning, breaking up meat, until browned. Drain off fat, if necessary. Stir in pasta sauce and pumpkin. Season to your taste with the salt and pepper. Reduce heat to low and simmer, stirring occasionally until the flavors blend, about 10 minutes. If sauce gets too thick, thin with the reserved pasta water as needed. 

Place pasta in a serving bowl and stir in the sauce. Garnish with the basil leaves and cheese, if desired. 

file photo

HOW EASY CAN IT GET VEGGIE DIP

As the name implies, it can't get much easier than this.  Combine two ingredients, set out a platter of fresh veggies and snack away!

1 block (8-oz) cream cheese, softened
1/4 cup bottled Thousand Island salad dressing
fresh vegetables for serving

Beat the cream cheese until fluffy in a small mixing bowl.  Add the salad dressing; beat until well blended.  Cover and chill 3 to 4 hours so flavors can blend before serving.

Serve with a platter of fresh vegetables such as carrot and celery sticks, broccoli florets, etc.

Yield: approximately 1 1/4 cups dip

file photo

PASTA WITH BROWN BUTTER WALNUT SAUCE

12-oz orecchiette or seashell pasta

1/2 cup butter, cut into pieces

1 cup walnut halves, chopped coarsely

Grated zest of 1 lemon

Juice of 1 lemon

2/3 cup finely grated Parmesan

Cook the pasta in a large pot of salted (to suit taste) boiling water until just tender, 10-12 minutes, stirring occasionally. Drain, reserving 1/2 cup cooking water.

Meanwhile, place butter and walnuts in a large skillet over medium-high heat. Cook until butter turns brown and walnuts are golden brown. Just before serving, add the lemon zest and juice. (This will cause the mixture to stop browning. Be sure it's a deep golden brown before you add the lemon.

Toss pasta with sauce, adding reserved pasta water as needed. Season to taste then serve immediately topped with the Parmesan.

recipe idea and photo Woman's World 2026

HOMEMADE BARBECUE SAUCE

1 1/2 cups ketchup

1/4 cup molasses
1/3 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp dry mustard
2 tsp onion powder
2 tsp chili powder
1 tsp paprika
1 tsp minced garlic
1 tsp garlic powder
1 tsp ground cumin
dash hot pepper sauce
1/4 tsp ground allspice

Combine all the above ingredients in a medium sauce.  Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar completely.  Cover pan and reduce the heat to medium-low.  Simmer mixture, stirring occasionally, for 20 minutes until thickened.

Yield: About 2 cups

file photo