2 eggs, diced

1 six ounce can of tuna, drained

1 tomato, diced small

1 half onion, dieced small

2 tablespoons of relish

2 tablespoons of mayonaise (can use more) for spread

enough mayonnaise to coat the bread

Sea salt and cracked pepper to taste

lettuce

can use 1 slice of cheese. I do sometimes.

This makes two or three sandwiches.

Mix all but the lettuce, and mayonnaise for the bread together.

Toasting the bread makes it less soggy. It is a messy sandwich, but I like it.

Sharon Pribble

This was a wonderful bread and we both loved the butter!

This recipe is adapted from my BH & G cookbook.

1 cup milk

1 egg

1/4 cup water

4 t butter

4 cups flour

3/4 t salt

1 1/4 t active dry or bread machine yeast

Add ingredients to bread machine in order directed by manufacturer's specifications. Process on White Bread Cycle.

Turn out onto a rack and cool before slicing.

Makes one 2 pound loaf.

Parmesan Garlic Butter

1/4 cup softened butter

1 T grated Parmesan cheese

1/8 t garlic powder (or to taste)

1 T snipped fresh parsley

In a small bowl, blend butter, cheese and garlic powder. Stir in parsley. Cover and chill. Bring to room temperature before serving.

This bread turned out sooo good!

This is adapted from my BH & G bread machine cookbook.

1 1/3 cups water

1 T olive oil

3 2/3 cups flour

2/3 cup cornmeal

1/3 cup Parmesan cheese

1 T sugar

1 t salt

1 t dried basil or 1 T fresh snipped (I used fresh)

1 1/4 t active dry or bread machine yeast

Add ingredients to bread machine in order recommended by manufacturer's specifications. Process on Basic White Bread cycle.

Turn out onto a rack and cool before slicing.

Makes one 2 pound loaf.

I made these for my husband once, and he hated them.  But guess what? When he met my mother before we were married, he ate hers and loved hers!  We use the same recipe!  It's the Latin version of a sandwich to go!

Empanadas

1 2/3 cups all-purpose flour, crust

1/8 teaspoon salt, crust

4 ounces butter, crust

1/3 cup milk, crust

1 pound ground beef, filling

2 tablespoons olive oil, filling

1 onion, finely chopped

1 red bell pepper, stems removed

2 jalapeno, finely chopped

1 potato, boiled and cooled

2 eggs, hard-boiled, chopped

12 green olives, finely chopped

2 tablespoons raisins

1 tablespoon paprika

1 tablespoon parsley, fresh, chopped

salt and pepper, to taste

1 egg, glaze

1 tablespoon milk, glaze
 
To make the crust, sift dry ingredients into a bowl. Work the butter into the flour with your fingers. Add the milk and mix until the dough comes together and can be formed easily into a ball. Refrigerate at least one hour.

Saute the beef in a skillet until well done, stirring frequently. In a separate skillet, saute the onion, bell pepper and jalapenos until the onions are a golden brown. Combine all the remaining ingredients for the filling and mix well.

Preheat the oven to 400. Divide the dough in two and roll out to a thickness of 1/8 inch and cut into 7-inch circles. Spoon the filling into one half, and fold and seal the other half on top. Prick the top with a fork. Place on an ungreased baking sheet.

Combine the ingredients for the glaze. Bake for 10 minutes. Reduce heat to 350 and continue baking until the crust turns light brown. Brush the tops with the glaze and cook an additional 5 minutes.

Photo from Laylita's Recipes.

Please go to http://joanssecretrecipes.blogspot.com/ for more recipes!