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Hot Beef Sandwiches
Nancy L. Spoolman/Rose Spoolman |
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| 4 lb. Rump-Round roast (Cut off all fat) Cut roast in 2 to 2 1/2 inch chunks. Put in crock pot. Add 1/4 cup water. Add 1 tsp. Lawrey's seasoning salt, 1/2 tsp. garlic, 1/2 tsp onion salt. Cook on low all day (10 hours) or on high for 2 hours and on low for 4-5 hours. Flake meat. Simmer in own juices for another hour. If need be, add more water. Serve on hamburger buns or hogie buns. This recipe is wonderful for large family gatherings. |
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Gabby Crabby
Nancy L. Spoolman/The Greenery |
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| 1 1/4 lbs king crab meat (or two cans fancy white crab meat) 1 1/4 cups mayonnaise 2 - 3 green onions, chopped 1/2 head iceberg lettuce, chopped 1 Tblsp. Lawrey's seasoned salt 1/2 Tblsp. lemon juice 12 tomato slices (2 large tomatoes) 6 English muffins, split, toasted and buttered 12 slices mozzarella cheese (about 9 oz.) Place tomato slice on each muffin half. Mix mayonnaise, onions, lettuce, seasoned salt, and lemon juice. Mix in crab. Arrange crab salad on top of each tomato slice, dividing equally. Top each with slice of mozzarella cheese. Bake 15 - 20 minutes or until cheese is lightly browned. |
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Grinders
Nancy L. Spoolman |
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| Kaiser Rolls Beef Cotti Salami Provolone Cheese Lettuce and tomatoes Melt some butter and drizzle over one half Kaiser roll. Press together. Put one salami slice on top, then leaf of lettuce, tomato slice, provolone cheese, another lettuce piece, another tomato slice (optional), one more slice of salami and the other half of Kaiser roll. Serve with chips and baked beans. |
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Steamburgers
Nancy L. Spoolman/Joan Hutton |
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| 1 1/2 lb. hamburger Chopped onion 1 can chicken gumbo soup Ketchup (to taste) Brown hamburger and onion. Drain. Add soup and ketchup. Heat and serve on hamburger buns. |
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