Blog archives for March, 2007

March 28, 2007

Easy Sandwiches

March 28th, 2007 by
Chef Thom

Sandwiches can make a great quick meal or snack.
They don’t have to be plain, though.
Here is a couple of easy sandwiches to make that
taste fantastic. The Reuben is a classic and the
Ham is a little different but real good.
Speaking of ham sandwiches, growing up it was common
to be able to go into any deli or dinner and order a half and half
sandwich. Now adays with very few exceptions when I ask for one
I just get a strange look. Do you know what a half and half is?
The answer is at the bottom of this post.

REUBEN SANDWICH

8 slices pumpernickel or dark bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can well drained sauerkraut
2 tbsp. Thousand Island dressing
4 sliced Swiss cheese

Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted. Serve immediately.

SUPER HAM SANDWICHES

1 stick margarine
1/4 c. mustard
1/4 c. minced onion
1 lb. shaved deli ham
1 lb. Mozzarella cheese, sliced
3 pans ready to serve finger rolls

Saute onion in margarine. Add mustard. Split each pan of rolls and brush both sides with mixture. Layer on cheese and ham. Return to roll pan and cover with foil. Heat in 350 degree oven until cheese is melted. Cut into individual sandwiches.

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March 26, 2007

Tuna Noodle Casserole

March 26th, 2007 by
Chef Thom

My youngest daughter would kill me if I didn’t post this super easy recipe.
For some reason it is her favorite meal.
It doesn’t get any easier then a 3 ingredients, 3 steps, easy meal.

2 cans tuna fish, drained
2 cans cream of mushroom soup
Boiled egg noodles
Cook the egg noodles el dante (cooked but firm)
Mix together the tuna fish, soup, and noodles.
Place in oven safe baking dish or bowl.
Bake in a preheated oven at 350 degrees for 45 minutes.
If you want to get fancy you can sprinkle bread crumbs on top before you
place in oven.

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March 25, 2007

Eggs Sunny Side Up

March 25th, 2007 by
Chef Thom

Have you ever order eggs sunny side up in a restaurant and they arrived at your table perfect? The whites where cooked all the way through, the yolk was still soft and gooey they where even nice and round. I know you probably figured it was a special trick the breakfast cook knew and you wished you could do them at home like that. But you also thought they used special pans or have a special stove the used to cook them on.
Well I’m going to show you how to cook your eggs sunny side up and perfect every time and it is just as easy as the way you cook them now. There are a couple of tricks, but nothing special and they can be dome with the pans and utensils you more then likely already have.

First if you can, take your eggs out of the refrigerator a couple of hours before you are going to cook them. The idea is to lit them warm up to room temperature so you get all the egg out of the shell. This is not a necessary step, so if you can’t do it don’t worry.

Next crack the eggs into a bowl and not directly into the pan you will cook them in. You do this for a couple of reasons. First it is a lot easier to get any shell pieces out of a bowl then a hot frying pan, you can use a big piece of eggshell to scoop them out. Also if one of the eggs happens to be bad you will find out before you start cooking them. Also it is a lot easier to keep the yolk whole when you can take your time cracking the shell.

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