* Exported from MasterCook *

Boiled Lobster Sandwiches

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound cooked lobster meat
1/4 cup condensed mushroom soup
1/4 teaspoon worcestershire sauce
1 dash pepper
1/4 teaspoon salt
6 slices bread
1 hard cooked egg -- chopped

Chop lobster meat. Add soup and seasoning. Toast bread on one side. Spread lobster
mixture on plain side of bread. Sprinkle with egg. Place on a broiler pan about 3"
from source of heat. Broil for 2 to 4 minutes or until lightly browned.

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* Exported from MasterCook *

Brioche Buns With Hot Shrimp And Artichokes

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 brioche buns (see bread section for
-- recipe)
2 tablespoons margarine or butter
2 tablespoons thinly sliced green onions with tops
3 tablespoons Bisquick baking mix
1/8 teaspoon pepper
1 cup milk
2 tablespoons sherry -- if desired
1 can (14 oz.) artichoke hearts -- drained and cut
-- into fourths
1 package (6 oz.) frozen cooked shrimp
1 jar (4 1/2 oz.) sliced mushrooms -- drained

Prepare Brioche buns.

Heat margarine in 2-quart saucepan over low heat until melted. Stir in onions;
cook and stir until onions are soft, 2 to 3 minutes.

Stir in baking mix and pepper. Cook over low heat, stirring constantly, until
mixture is bubbly; remove from heat.

Very gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1
minute.

Stir in sherry, artichoke hearts, shrimp and mushrooms. Heat over medium heat,
stirring frequently, until shrimp is hot, 12 to 15 minutes.

Cut each Brioche Bun horizontally into halves.

Spoon shrimp mixture onto bottom halves; sprinkle with snipped parsley if desired.
Cover with top halves.

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* Exported from MasterCook *

Bull's-Eye Bbq Chili Sandwich

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Ground Beef
1 Bottle Barbecue Sauce -- Bull's Eye
1 Can Tomato Sauce
1 Cup Water
Salt -- to taste
Cayenne Pepper -- to taste
1 Package Chili Mix -- 4 oz.
Hamburger Buns

Brown beef in large skillet or Dutch oven; drain.

Stir in barbecue sauce, tomato sauce and water.

Add Large Spice Packet; season with salt and cayenne pepper to taste.

Cover; simmer 30 minutes or until desired thickness, stirring occasionally.

For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water
during last 15 minutes of cooking.

Fill buns with meat mixture.

VARIATIONS:

Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef.

Substitute ground turkey or fresh ground pork for ground beef.

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NOTES : Carrol Shelby's Original Texas Brand Chili Mix

* Exported from MasterCook *

Curried Shrimp Sandwiches

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound cooked shrimp -- fresh or frozen
1/4 cup butter or margarine -- melted
1 Egg -- beaten
1/4 cup milk
1 dash curry powder
1/4 teaspoon salt
6 slices bread
Paprika

Thaw frozen shrimp or drain canned shrimp. Chop shrimp.

Fry in butter for 3 minutes.

 Combine egg, milk and seasonings.

Pour over shrimp and cook until thick, stirring constantly.

Toast bread on one side.

Spread shrimp mixture on plain side of bread.

Place on a broiler pan about 3" from source of heat.

Broil for 2 to 4 minutes or until lightly browned.

Sprinkle with paprika.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Halibut Sandwiches

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound halibut steaks -- or fillets
1 quart boiling water
1 tablespoon salt
1/2 cup chopped celery
1/2 cup mayonnaise or salad dressing
1/4 cup sliced stuffed olives
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1 dash pepper
6 Buttered hard rolls

Place steaks in boiling salted water. Cover and return to the boiling point;
simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain.

Remove skin and bones. Flake.

Combine all ingredients except rolls. Chill.

Fill rolls with fish mixture.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Hobo Buns

Recipe By :
Serving Size : 3 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons mayo
1/2 teaspoon prepared mustard
3 french rolls -- split
3 slices bologna
1 large tomato -- sliced
3 green pepper rings
3 slices cheese

Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of
rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top
halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1
to 1 1/2 minutes.

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* Exported from MasterCook *

Hot Crab Sandwiches

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crab meat -- fresh or frozen
3 tablespoons mayonnaise or salad dressing
1 tablespoon chopped sweet pickle
1 tablespoon chopped onion
1 tablespoon chopped celery
1/2 teaspoon salt
1 dash pepper
1/2 cup milk
2 Eggs -- beaten
1/4 teaspoon salt
12 slices white bread

Thaw frozen crab meat or drain canned crab meat. Remove any shell or cartilage
from crab meat.

Combine mayonnaise, pickle, onion, celery, seasoning, and crab meat.

Combine milk, egg, and salt.

Dip one side of each slice of bread in egg mixture. Place bread in a heavy frying
pan which contains 1/8" of fat, hot but not smoking. Fry at moderate heat until
brown on one side. Drain on absorbent paper.

Spread plain side of 6 slices of bread with crab mixture; cover with remaining 6
slices of bread. Place on a well greased cooky sheet. Heat in a moderate oven,
350 degrees, for 5 to 8 minutes or until heated through.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Hot Diggity Barbecued Franks

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup catsup
1 cup water
1 small onion -- chopped
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 clove garlic -- chopped fine
1 teaspoon seasoned salt
2 pounds frankfurters
Toasted hot dog rolls

Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard,
paprika, chili powder, garlic and seasoned salt. Let simmer slowly at side of
grill in covered pan and 1/2 hour before using.

Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or
until nicely browned.
Brush frequently with sauce while cooking.

Or, heat frankfurters in sauce in skillet or saucepan until plump and heated
through.

Serve on toasted hot dog rolls.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Oyster Special

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/3 cup lemon juice
1 tablespoon minced onion
1 tablespoon chopped pimiento
1/4 teaspoon A-1 sauce
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
1/4 teaspoon pepper
18 large oysters -- up to 24
Butter or margarine
1 cup garlic butter -- melted
6 slices French bread -- 1" thick
Parsley for garnish

Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce, Tabasco sauce,
salt and pepper.

Cook oysters in a small amount of butter until edges curl.

Toast bread slices and brush with garlic butter.

Place 3 or 4 oysters on top of each slice.

Spoon a generous portion of the sour cream mixture over each sandwich.

Garnish with parsley.

Makes 6 sandwiches

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Picante Burgers

Recipe By : Frito-Lays, Inc. 1984

Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup picante sauce

Mix beef and picante sauce together. Shape into patties for hamburgers. Gill to
desired doneness.

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* Exported from MasterCook *

Polynesian Luau

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup French dressing
1 1/2 teaspoons blue cheese
1 1/2 teaspoons chopped anchovies or anchovy paste
12 slices white bread
Butter or margarine -- softened
6 slices baked ham
6 slices sweetened pineapple -- fresh or canned
3/4 cup toasted -- salted coconut
-- chips
3 Maraschino cherries -- halved

Combine French dressing, blue cheese and anchovies. Mix well.

Toast bread lightly and spread with butter.

Place 6 slices on a baking sheet, or arrange one whole slice and two diagonally
cut half slices in each of six individual; casseroles.

Cover 6 slices toast with slice of ham. Spread with about 2 Tbsp. dressing. Top
with whole pineapple ring.

Broil until pineapple browns, basting once with dressing.

Remove from broiler and place cherry half in center of pineapple ring.

Sprinkle with 2 Tbsp. coconut chips.

Serve hot.

Makes 6 sandwiches

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Sausage, Pepper and Egg Heros

Recipe By : McCall's, page 144, Sep. 1997

Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium ripe tomatoes -- cut in wedges
1/2 pound mixed salad greens
4 soft hero rolls -- split
1/2 pound sweet-Italian-sausage links -- casings removed
1 small red bell pepper -- cut lengthwise
1 small green bell pepper -- cut lengthwise
1 medium onion -- halved and sliced
1/3 cup water
8 large eggs -- lightly beaten
Thousand island salad dressing -- or dressing of
choice

1. In salad bowl, toss tomatoes and mixed salad greens; set aside. Place rolls
on large serving plate. In large, nonstick skillet over high heat, crumble
sausage; cook 3 minutes, stirring constantly, until browned all over (sausage will
be slightly undercooked). Remove to plate.

2. To drippings in skillet, add bell peppers and onion; cook over high heat 1
minute, stirring constantly. Add water; cover with lid; cook 3 minutes, until
vegetables soften. Add sausage; cook, uncovered 2 to 3 minutes, until sausage is
fully cooked and water has evaporated. transfer mixture to bowl; cover with foil
to keep warm.
3. In same skillet, using wooden spoon, cook eggs over medium-high heat 1 to 2
minutes, stirring constantly, until set to desired doneness. divide scrambled
eggs among rolls. spoon sausage mixture over top of each. Serve sandwiches with
salad; pass dressing at table.

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* Exported from MasterCook *

Sea Breeze

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 slices white bread -- toasted
1/2 cup tartar sauce
12 sprigs watercress -- or 12 lettuce
-- leaves
25 pieces boned skinned pickled herring -- drained, up to 30
1/2 cup flaked crabmeat -- fresh or canned
2 Tomatoes
12 Ripe olives
6 Sweet pickles
6 sprigs parsley

Spread toast with tartar sauce.

On 6 slices, place a spring of watercress or lettuce leaf and 4 to 5 pieces

herring. Cover with second slice of toast.

Place second sprig of watercress or lettuce leaf, and 1 1/2 Tbsp. crabmeat on
second slice.

Cut 1 tomato into 6 slices, and place one slice on each sandwich.

Close sandwiches with remaining toast slices, spread side down.

Cut remaining tomato into 6 wedges.

Garnish each sandwich with tomato wedge, ripe olives, sweet pickle and parsley.

Makes 6 sandwiches.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Sloppy Joes

Recipe By :
Serving Size : 8 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 tablespoon cooking oil
1/2 cup chopped onion
2 tablespoons chopped sweet green pepper
2 cups tomato sauce
1 1/4 teaspoons salt
8 Hamburger buns

Brown beef in oil, when meat is al most brown add onion and peppers and finish
browning. Add tomato sauce and salt and simmer 20 to 30 minutes, until thick.
Split and toast buns.
Serve hamburger mixture on hot toasted buns.

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Serving Ideas: dill pickles and potato chips

* Exported from MasterCook *

Snack Sandwiches

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lemon-Dill spread -- see recipe
24 slices rye bread
24 slices cucumber -- thinly sliced

Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top with
cucumber.

Makes 24 party sandwiches.

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* Exported from MasterCook *

Tenderloin Pita Pockets

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small onion -- sliced and
-- separated into
-- rings
1/2 Green pepper -- diced
2 cloves garlic -- minced
1/2 teaspoon dried oregano leaves
1 pound tenderloin tips -- cut into lengthwise
-- strips
4 Pita pockets -- cut in half

Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and
cook for 2-3 minutes.

Add beef strips, brown all sides and season to taste.

Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another
sauce of you choice.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tuna Sandwiches
Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tuna -- (6 1/2 or 7 oz.)
1 cup chopped celery
1/4 cup mayonnaise or salad dressing
1 tablespoon drained sweet pickle relish
1 tablespoon chopped onion
1/4 teaspoon salt
6 Buttered frankfurter rolls

Drain tuna. Flake.

Combine all ingredients except rolls. Chill.

Fill rolls with tuna mixture.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Vegetable-Style Rarebit

Recipe By :
Serving Size : 2 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cabbage -- finely chopped
1/4 cup carrot -- finely chopped
2 tablespoons green pepper -- finely chopped
2 tablespoons celery -- finely chopped
2 tablespoons onion -- finely chopped
2 tablespoons radishes -- finely chopped
bread, whole wheat -- toasted
1 cup cheese, cheddar -- shredded
1/4 cup alfalfa sprouts
red pepper (dash)

Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable
mixture. Place slices on baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over
sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly.
Transfer to serving plates. Top with sprouts.
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* Exported from MasterCook *

Yellow Perch Club Sandwiches

Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound yellow perch fillets
1 quart boiling water
1 tablespoon salt
1 cup sandwich spread -- divided
1 Dash salt
1 dash pepper
18 slices buttered toast
4 Hard-cooked eggs -- sliced
6 Lettuce leaves
3 Tomatoes

Skin fillets and place in boiling salted water. Cover and return to the boiling
point; simmer for 10 minutes or until fish flakes easily when tested with a fork.
Drain and flake.

Combine flaked fish, 1/2 cup sandwich spread, salt and pepper.

Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and remaining
1/2 cup sandwich spread between other slices.

Fasten together with toothpicks.

Cut into quarters.

Garnish with tomato wedges.

Possum Kingdom Lake Cookbook

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