The Marlboro Man Sandwich

This the BEST sandwich ever. The recipe is from The Pioneer Woman. One of my favorite recipes EVER. However, I don't add the final bit of butter AND I add provolone cheese. And A1 sauce. OMG.


Marlboro Man Sandwich

Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Hot Dog Chili

When I asked my mother for the family's hot dog chili recipe, this is what she gave me. It sounded too generic and plain, but it really is great. Everyone who tries it says it reminds them of hot dog sales from their childhood!


Ingredients

1 lb ground chuck
1 small onion chopped
1 cup ketchup
1 teaspoon chili powder

Directions

Place ground chuck and onion in a medium saucepan and cover with water.
Cook over high, stirring to break up the meat. Cook until the beef is no longer pink.
Drain the meat mixture and then return to the saucepan.
Add ketchup and chili powder (more if desired) to the meat.
Cook over low heat until the chili is warmed through.

Reuben Spread

My friend Jen gave me this recipe. It's good with crackers or little rounds of rye bread.


Reuben Spread

2 small pkg of Budig corned beef (chopped)
1 can sauerkraut (14 oz)
8 oz shredded Swiss cheese
1 cup mayonnaise
1 small onion, chopped fine
horseradish (optional)

Combine ingredients and put in a 9x9 pan. Bake at 350 degrees until bubbly.

Huh, no cooking time. I'd try 20 minutes and then check it. I'll bet it takes 30 minutes though. Everything seems to take 30 minutes.

Cocktail Meatballs

My Aunt Carol gave me this recipe. LOVE these spicy balls. : )


Cocktail Meatballs

2 lbs ground beef
4 eggs, slightly beaten
2 cups cracker crumbs, crushed
4 Tbs minced dried onions
4 Tbs sweet pepper flakes (I can hardly find these, so I either chop up fresh green pepper or if I want them h-o-t I add red pepper flakes)
18 drops of Tabasco sauce
1/2 tsp garlic salt or powder
dash of salt

Sauce ingredients:
1/2 cup vinegar
1 1/2 cup ketchup
1 cup water
2/3 cup brown sugar
1 Tbs dried minced onions
2 tsp mustard
1 Tbs salt
8 tsp Worcestershire sauce
12 drops of Tabasco

Mix all the meatball ingredients (not the sauce ones). Shape into 1 inch balls and place in a single layer in a 13 x 9 pan. Bake at 325 degrees for 30 minutes. Place the balls into a casserole dish. Combine the sauce ingredients and pour over the meatballs. Bake 1 hour.

Tijuana Pie

I got this recipe from my Dad's wife, Lee. I omit the corn and olives because I hate corn "in" stuff and well, I hate olives in ANYTHING. I make this in a round crockpot.


Tijuana Pie

1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 pound (or more) of grated cheddar cheese (or Mexican blend)
2 10 oz cans of red enchilada sauce
2 16 oz cans of chili seasoned beans
1 8 oz of corn (OPTIONAL)
1 6 oz of sliced black olives, drained (even more OPTIONAL)
9 corn tortillas

Brown beef, onion and garlic. Pour off excess fat. Season with salt and pepper. Spray inside of crock pot with cooking spray. Place one tortilla in the bottom of the crock pot, top with 1/4th the meat, then 1/2 a can of enchilada sauce and cheese. Add another tortilla, cover with 1/2 a can of beans, 1/4th a can of corn, a few olives and cheese. Repeat those layers three more times. Top with one more tortilla and top that with the last of the cheese.

Cover the crockpot and cook 5 - 7 hours on low.