Poppin' Fresh Barbe Cups

Categories: Breads, Cheese, Main dish, Meats, Sandwiches

Servings: 6

3/4 lb Ground Beef; Lean

1 tb Onion; Minced

2 tb Brown Sugar

12 Biscuits; *

1/2 c Barbecue Sauce; **

3/4 c Cheddar; Sharp, Shredded

Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit

recipe. ** Use store bought sauce or your favorite recipe.

In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.

Stuffed Rolls

Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables

Servings: 6

16 oz Cheddar; Sharp, Shredded

8 oz Green Olives; Stuffed, *

2 Green Bell Peppers; Md

12 French Rolls; Large

6 oz Tomato Sauce; *

1 Onion; Md.

These are approximate sizes. Recipe called for 1 small jar of

stuffed olives and 1 can of tomato sauce. It should be to your

taste.

Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.

French Toast Cheddar Sandwiches

Categories: Breads, Cheese, Eggs, Main dish, Sandwiches

Servings: 4

2 Eggs; Lg

1/3 c Milk Or Light Cream

1/2 ts Salt

8 White Bread; Slices

Mustard; Prepared

4 Cheddar Cheese; Thick,Slices

3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.