French Bread Pizza

We've started a new tradition in our family: Friday Night Pizza Night. We've done it for a total of two weeks now, and I'm really excited about it for a few reasons. 1. I love traditions. 2. I love pizza. 3. I love trying new recipes.

This past Friday, I had almost an entire loaf of Easy French Bread left to eat before it would start getting hard. My friend Amber had mentioned how much her family loves French Bread Pizza, so I decided to give it a try. I have to say that it's my favorite crust for pizza! It had great flavor and the right amount of crunch. You can use whatever toppings you like, but I'm pretty fond of the combination we had.

• 1 loaf of Easy French Bread
• olive oil
  
• pizza sauce
• 2 cups shredded cheese (I used a Four Cheese Italian blend of mozzarella, provolone, romano and parmesan).
• 1/4 cup chopped onion
• 1 small green pepper, chopped
• 1/2 small can sliced olives
• 1/2 package pepperoni
• Garlic Rosemary seasoning (This is one of those "bread dipping' seasonings. If you can't find this at your market, you can make your own by combining garlic powder and rosemary.)

Preheat oven to 375 degrees. Cut loaf in half and place both halves on a cookies sheet. Brush with olive oil. Place in oven for 3-5 minutes so that the bread hardens a bit to keep the pizza from being soggy.

Carefully, pull the cookie sheet out of the oven. Spread pizza sauce on bread and sprinkle over with cheese. Then sprinkle on the onion, pepper and olives. Place pepperoni on top. Shake Garlic Rosemary seasoning over pizza to taste. Bake in oven for 17-20 minutes or until cheese is melted and bubbly.

Spice Rubbed Chicken with Tropical Salsa and Rice

In third and fourth grade I had a friend named Emily. We would play all sorts of little girl games, but one of our favorites was "cooking." Emily had the most amazing TOY food, and I loved to play with it. Little did I know at that time, that I would be browsing her recipe blog eleven years later for amazing REAL food (especially since we had lost touch with the many times each of our families moved)! Her blog is one of my favorites for grabbing dinner ideas. I have never tried one of her recipes and not enjoyed it. She has excellent taste and uses a lot of fruits and vegetables...I'm fond of this. I doubt you will be able to look over her recipes without having to try at least one.
This recipe I'm about to share is hers. I LOVED this dish. As I mentioned before, with the weather changing I am definitely getting out of my soup kick. The colorful salsa in this recipe, along with the grilled chicken was shouting at my taste buds and matched the warming up weather perfectly. Try it. You will love it.

Side note: In Emily's recipe, she made coconut rice, but I just did regular rice.
Chicken Ingredients:

• 2 lbs. chicken breasts., pounded to 3/4" thickness


• 1/4 cup sugar


• 1/2 tsp. chili powder


• 1 1/2 tsp. paprika


• 1/8 tsp. garlic powder


• 1/8 tsp. onion powder


• 1/8 tsp. dry mustard

Salsa Ingredients:

• 5 roma tomatoes, diced


• 2 mangos, diced


• 1 avacado, diced


• juice of 2 limes


• 1/4 cup cilantro


• 4 scallions, diced


• 1 tsp. vinegar


• pinch salt and pepper


• 1 jalapeno, diced with seeds and ribs removed

Rice:

• 2 cups white rice, prepared according to package directions
  

Directions:

For chicken:

In a bowl, combine sugar, salt, and all spices. Rub mixture onto both sides of chicken breasts. Allow to rest 30 minutes to absorb flavors. Grill or pan-fry till done. Chicken will develop a crust from the rub. Let chicken rest 1-2 minutes to allow juices to redistribute, then slice into strips right before serving.

For Salsa:

Combine tomatoes, mango, avocado, cilantro, onion, jalapeno, lime juice, vinegar, salt and pepper. Serve chicken and salsa over the cooked rice.

Serves 8.

Untidy Josephs

I know what you're thinking...what the heck is an Untidy Joseph? Well, growing up my mom would add a can of Manwich to a pound of ground beef and slop it up onto a bun. Yes, you know this creation as the Sloppy Joe. While this is a functional meal, it just didn't cut it for me. I felt like it needed something more, so I went in search of more and found a recipe for Old Fashioned Sloppy Joes. The name worked, but there was nothing common enough in this recipe to have it be referred to as Joe. It's filled with vegetables and delish flavorings. It's much to sophisticated and intelliegent to go by "Joe," so I'd like to introduce you to Joseph. Despite his intelligence, he's still a little on the sloppy side...I'd like to think of it as organized chaos. So, without further ado, please PLEASE give it up for Untidy Joseph:

• 1 pound ground beef


• 1 medium onion, chopped


• 2 celery stalks, chopped


• 10-ounce package of mushrooms (button or baby bella), sliced thin


• 2 cloves garlic, minced


• 8 ounces tomato sauce


• 1/4 cup ketchup


• 1 Tablespoon cider vinegar


• 1 1/2 teaspoons Worcestershire sauce


• 1 Tablespoon sugar


• 1/8 teaspoon black pepper


• 1 tsp salt


• 8 hamburger buns

In a large skillet over medium-high heat, brown the beef. Remove to paper towels and wipe the excess fat from the pan.
Still over medium-high heat, cook the onions in the beef fat until they are softened and translucent, about five minutes. Add the celery and mushrooms, and cook until the mushrooms have released all their moisture and turned golden brown in spots, about eight minutes. Add the garlic and saute until fragrant, about thirty seconds.
Return the ground beef to the pan, and add the remaining ingredients.
Cover and simmer for 20 minutes. Taste for seasoning. If the sauce is too thin, simmer uncovered for another 5-10 minutes until the desired thickness is reached.Serve on hamburger buns.

Italian Bread Bowls

I've been on a bit of a soup kick this winter. It's been so obvious in fact that my husband started complaining about all the leftover soup in our fridge. That's unusual. My husband was called "the garbage disposal" by his family growing up because he ate all the leftovers and never complained about it. I feel like I'm able to move on from soup now that the weather is starting to warm up...I hope.
I like to make bread bowls to serve soup in every now and then. My favorite soup to put in them is Veggie Cheese Chowder.

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F)
• 2 tsp. salt
• 2 Tbsp. oil
• 7 cups flour
  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.


2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.


3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 40 minutes.


4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on a lightly greased baking sheeting sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.


5. Preheat oven 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water, lightly brush the loaves with half of this egg wash.


6. Bake in preheated over for 10-12 minutes. Brush with remaining egg mixture, and bake 10-12 minutes longer until golden brown. Cool on wire racks.


7. To make bowls: Cut a 1/2 inch think slice from top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Minestrone Soup

We ate this soup at a church activity and so I have to give tribute to Marina Rice for this recipe. I like to serve it with garlic breadsticks and salad.

• 3 chicken breasts (cooked in chicken broth) cubed
• 6 cups of chicken broth
• 1 lb. Italian sausage - cooked, drained
• 1 onion, diced
• 1 cup kidney beans, drained
• 1/2 tsp. salt
• 1 tsp. pepper
• 3 Tbsp. parsley
• 2 cups carrots, diced
• 3 stalks of celery, diced
• 4 small or 2 large cans crushed tomatoes
• 3 cloves garlic, minced
• 1 tsp. basil
• 2 bay leaves
• 8 oz. pasta, cooked and added to soup as needed

Combine all ingredients and let simmer all day in crockpot on low heat.

This recipe makes a lot of soup. So much in fact, that it doesn't fit in my crockpot so I just do it in a big pot over the stove. It tastes just as good...I just make it in the early afternoon instead so it can simmer and blend the flavors until dinner.

Creamy Chicken Noodle Soup

I've been looking for a good chicken noodle soup recipe for quite some time. I haven't found anything that really strikes my fancy. It was a very "cold and blustery" day today. The kind of day where I didn't even step outside long enough to get the mail. My husband had to go out in it though. He's also in the middle of tests at school, and we haven't seen each other much in the past two weeks. So, considering these two factors, I wanted to make something for dinner that was "warm and togethery."

I decided to combine my favorite ideas from the chicken noodle soup recipes I've been looking at, and boy am I glad I did! YUM! The perfect comfort food on this not so comfortable day.

• 3 Tbsp. butter
• 1 carrot, sliced
• 2 stalks celery, sliced
• 1/4 cup green pepper, diced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 6 cups chicken broth
• 1 1/2 cups milk
• 1/2 tsp. crushed dried marjoram leaves
• 1 chicken boullion cube
• salt and pepper to taste
• 1 chicken breast, cooked and cubed
• 6 oz. bow-tie noodles
• 1/4 cup all-purpose flour

In a large pot, melt butter. Add carrot, celery, green pepper, onion and garlic. Cook over medium heat until vegetables are slightly tender, but still a little crisp. Add chicken broth and 1 cup of the milk. Stir in marjoram, boullion cube and salt and pepper.

Add noodles and chicken. Cook until noodles are almost done.

In a cup, stir together remaining milk and the flour until smooth. Add to soup. Stirring over medium-high heat, bring soup to a boil and boil for three minutes.

Crescent-Topped Ratatouille Casserole

The ingredient list for this recipe may seem a little intimidating, but most of these items are standard pantry items. Usually, I'm not a casserole person. I don't have anything against casseroles, but I'm lactose intolerant and most casseroles include "cream of something or other" or oober amounts of milk and cheese. From my other recipes, I'm sure you'll note that I do use those things to cook, but they're usually recipes that have been given to me. I never intentionally go out in search of recipes loaded with milk. Anyways, back to this casserole...no "cream of anything."
Ingredients:

• 1 Tbsp. olive oil or vegetable oil
• 1 small eggplant, cut into 3/4-inch cubes (4 cups)
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 1 medium green pepper, cut into 1-inch pieces
• 1 clove garlic, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1/2 tsp. dried basil leaves
• 1/4 tsp. Italian seasoning
• 1/8 tsp. ground black pepper
• 1 can (15.5 oz) dark red kidney beans, drained, rinsed
• 1 can refrigerated crescent dinner rolls
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped fresh parsley, if desired

1. In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies are lightly browned.
2. Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until veggies are crisp-tender. Stir in beans; cook 5 minutes longer.
3. Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.
4. Heat oven to 375 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
5. Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.

Smoked Sausage Sweet Potato Packets

• 4 12"x18" sheets heavy duty aluminum foil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch thick slices
• 2 medium Granny Smith apples, cored and cut into 1-inch chunks
• 2 tsp. minced garlic
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 2 tsp. brown sugar
• 2 Tbsp. butter
• 1 16-oz. package fully cooked smoked sausage, cut into 8 pieces
  

1. Heat oven to 375 degrees. Spray the top side of each foil sheet with nonstick cooking spray.
2. Place one-fourth of sweet potatoes and apples in center of each foil sheet. Sprinkle each with 1/2 tsp. garlic, 1/4 tsp. ginger, 1/4 tsp. cinnamon and 1/2 tsp. brown sugar. Top with 1/2 Tbsp. butter, cut into small pieces.
3. Place two sausage pieces on top of sweet potatoes and apples. Bring up the sides of the foil. Double fold the top and ends to seal the packets, leaving room for heat circulation inside. Repeat to make four packets.
4. Place packets on large cookie sheet and place in the oven for 40-50 minutes until sweet potatoes are tender.

Pasta with Roasted Summer Vegetables and Basil

One of my co-workers has a garden, and he occasionally will bring me a vegetable. This week's vegetable was a yellow summer squash. To be honest, I haven't ever used squash in any of the dishes I've made since I got married, or perhaps ever! This is embarrassing, I know! When I brought the squash home I got a response of "Ew" from my husband which gave me even more determination to use this squash and make him like it! In my searching for a recipe, I came across this recipe on the Martha Stewart website. It looked delish and quick (something I'm fond of when I'm cooking after work). I did a bit of my own tweeking to the original recipe and added zucchini for some color (why not just go on a squash fest since I've never been brave enough to use it?). Well, lets just say it was a hit and that hubby of mine even came back for seconds!

Ingredients:

• 1 yellow summer squash, sliced 1 inch thick crosswise, halved if large


• 1 zucchini, sliced 1 inch think crosswise, halved


• 1 pint grape tomatoes


• 1 medium red onion, halved and sliced 1/2 inch thick


• 2 garlic cloves, minced


• 1/8 cup olive oil


• salt and ground pepper


• 16 oz. short pasta (the recipe calls for campanelle or fusilli, but I used elbow macaroni because I had it on hand)


• 2-3 tablespoons butter


• 1/2 cup grated Parmesan cheese, plus more for serving


• 1 tsp. dried basil (the recipe calls for 1 cup torn fresh basil leaves, but my husband misunderstood my request for them when he went to the store. So, dried basil it was!)

Directions:

1. Preheat oven to 450 degrees. Place squash, zucchini, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30-40 minutes.


2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and return to pot.


3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.

Southwest Skillet Ragu

• 1-1.5 lbs. ground beef
• 1 large onion, chopped
• 1 red (green, yellow, or orange) pepper, chopped
• 1/2 container mushrooms, quartered
• 1 28oz. can diced tomatoes with juices
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt, plus additional to taste
• 1 cup elbow macaroni
• 1/2 cup water (as needed)
• 1 cup shredded cheddar cheese

1. Heat a tsp. of olive oil over medium-high heat in a skillet that will be deep enough to hold everything. Add ground beef and cook until no longer pink.
2. Stir in the onions and mushrooms, and cook until the onions are soft and slightly tranlsucent. Add the peppers, spices and salt, and continue to saute until vegetables are mostly cooked.
3. Add tomatoes with their juices and bring to a boil. Add the pasta. Let the water come back to a boil and then reduce the heat. Allow everything to simmer about 10 minutes until the pasta isel dente and the veggies are cooked through. (If it looks like the liquid is gone before the pasta is cooked, add the 1/2 cup of water.)
4. Sprinkle the cheese over the top and stir until the cheese is melted and gooey. Spoon into individual bowls and serve!

Green Enchiladas

The yummiest enchiladas EVER!

• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cans green chilies
• 1 8oz. package cream cheese cut into strips
• 1 jar salsa verde
• 1/2 can black beans
• 1 can refried beans
• 6 flour tortillas
• mozzarella cheese, grated

1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.

Arepas

This was a part of a typical Saturday morning breakfast in the Zuluaga house...one of the things I've gained from my Colombian heritage. Serve them warm and spread with butter...YUM!Follow package directions as directed on the Areparena, but to each cup of Areparena that you use add 1/4 tsp salt and 1/4 cup cheese. (Taste a little to see if it has enough salt). I like to use a cheese called cojito (it resembles parmesan cheese) or you can use grated ranchero cheese. If you can't find either of these cheeses, you can use mozerella cheese or do without cheese all together. Once you mix up the dough make them into balls and shape into patties. If dough seems a little dry and cracks while shaping wet your hands and work the water into the dough until smooth. Cook on a hot griddle with a little bit of oil and brown on both sides.

Chicken Enchiladas

• 2 cans cream of chicken soup
• 1 pint sour cream
• 1 medium onion, finely chopped
• 8 flour tortillas
• 3 cups grated cheddar cheese
• 4 cups chopped cooked chicken

1. Mix chicken soup, sour cream, and onion.
2. Spread 1/4 cup sour cream mixture into each tortilla and top with 1/2 cup chicken and 1/4 cup cheese.
3. Roll up and place in 9x13 inch pan (I put a little of the sour cream suace on the bottom to prevent sticking). Spread remaining sauce over top of tortillas. Sprinkle with 1 cup cheese.
4. Bake at 350 degrees for 40 minutes.
   

Tamale Pile Up

• 1/2 lb. hamburger (browned and drained)
• 1 (14 0z.) can Mexican stewed tomatoes
• 1 Tbsp. chili powder
• 1 Tbsp. chopped green chilis
• 9x9 pan of cornbread
• grated cheddar cheese
• sour cream
• guacamole (optional)
  

Combine first four ingredients in a skillt over stove and bring to boil. Reduce heat and simmer 20 minutes. Slice cornbread. Serve up cornbread and pour tamale sauce on top of bread. Top with cheese, sour cream and guacamole.

Glorified Macaroni and Cheese

• 8 oz. elbow macaroni
• 3 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1/2 cup mayonnaise
• 1 jar (4 oz.) diced pimiento, drained
• 1/4 cup chopped green pepper
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 375 degrees. Cook macaroni according to package directions; drain and return to saucepan. Add remaining ingredients and stir well. Transfer to a 1 1/2 quart casserole. Bake, covered, for 40 to 45 minutes. Serves 4 to 6.

Lactose free variety: Use lactose free Cabot cheddar cheese. Omit cream of mushroom soup and add an additional 1/3 cup mayo.

Enchi"Lita's"

At my parent's house, this meal is famous because of me. The first time my mom made these enchiladas, I ate more than anyone else. It was quite rediculous! My family calls me "Lita" and since I loved them so much these enchiladas were named Enchi"Lita's."

Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

1. Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook for one minute.2. Add remaining ingredients and bring to a boil and simmer for about 10 minutes.
NOTE: I usually double the sauce recipe because I like a lot of sauce, and then I put a gravy boat on the table with sauce in it from the pans after cooking in case someone wants additional sauce.
Ingredients for 12 enchi"Lita's" tortillas:

• 12 medium tortillas
• 3 12 ounce cans beef, drained and shredded, or 3 cups shredded pot roast
• 1 15 ounce can diced tomatoes
• 1 large onion,chopped
• 3 cloves garlic, minced
• 1-2 packets Sazon
• salt
• pepper
• cheddar cheese

1. In a skillet with a little bit of oil cook onion until transparent, add tomatoes, garlic, Sazon and salt and pepper to taste. Bring to boil, reduce heat and simmer 10 minutes. Add shredded beef and cook an additional 5 minutes.
2. In a 9 x 13 in pan (I usually have to use two pans) pour about 1/2 cup sauce on bottom of pan to prevent tortillas from sticking. Divide meat mixture between the 12 tortillas then add 1/4 cup shredded cheese on top of meat mixture. Roll and place in pan with tortilla opening facing down. Pour remaining sauce over tortillas. Cover with foil and cook at 375 degrees for 20 minutes. Remove foil, sprinkle cheese on top and cook an additional five minutes. Let sit 10 minutes before serving. Serve with finely chopped lettuce and sour cream on top.

Chicken Broccoli Braid

Yummy recipe from my sis-in-law, Cassie!

• 1 can crescent rolls
• 2 chicken breasts, cooked and cubed
• 1 cup of blanched broccoli (should measure a cup after it's been cooked)
• 1 red pepper, diced
• 1 can cream of chicken soup
• 1/2 cup sour cream
• grated cheese (as much as you want...I use about a cup)

1. Mix all the ingredients (except the crescent rolls) in a bowl.


2. Spray a cookie sheet with PAM or somethings similar and lay out rolls with pointy end out and big edges overlapping to create a base.
   
3. Spoon chicken/broccoli mixture onto middle of dough. Fold the pointed edges over the top and try to tuck them in so it stays better.


4. Bake at 350 degrees for 15 - 2o minutes, just until the bread is golden brown.

Chalupas

This is one of those meals where you have to start in the morning and keep an eye on all day. It's so yummy, but definitly not made for a busy day.

Meat:

• 3 lbs. pork roast (trim off fat)


• 1 lb. pinto beans


• 2 cloves garlic


• 1 medium onion (chopped)


• 2 Tbsp. chili powder


• 1 Tbsp. cumin


• 1 Tbsp. oregano


• 4 oz. can chopped green chilis


• 1 Tbsp. salt

Toppings:

• chopped tomato


• shredded lettuce


• chopped green onion


• olives


• shredded cheddar cheese


• sour cream


• salsa


• tostada shells (the hard, flat, round ones)

1. Put everything in pot & cover with water. Bring to boil, then turn down & cook until beans are tender (keep covered with water). Remove meat and shred. Mash beans.


2. Return to pot. Bring to boil, turn down and let water cook down.


3. Place on tostada shells and add desired toppings!

This makes A LOT! This is the recipe my mom used to feed seven of us (three of them being boys with hearty appetites)!

Sloppy Cubanos

I got this recipe for a cousin of the sloppy joe from Rachael Ray. So yummy!!!

• 1 tablespoon extra virgin olive oil
• 1/4- 1/3 pound chorizo, casing removed (about one cup), finely chopped
• 1 lb. ground pork
• 1 onion, finely chopped
• 2 garlic cloves, grated or finely chopped
• 1 tsp. all-spice
• 2 tsp. paprika
• 2 tsp. coriander
• salt and pepper to taste
• 2 Tbsp. light or dark brown sugar
• 1 Tbsp. Worcestershire sauce
• the zest and juice of 1 lime
• 1 cup chicken stock
• 1 8 ounce can tomato sauce
• 4 sub rolls
• 4 deli cut slices Swiss cheese
• dill pickles

1. Heat the EVOO in a large skillet, one turn of the pan, over medium-high heat. Brown the chorizo for 2 minutes, then add the pork and brown and crumble it, 3-4 minutes. Add onion and garlic. Season the mixture with allspice, paprika, coriander, salt and pepper. Cook for 5 minutes, then add the sugar and Worcestershire sauce and the zest and juice of one lime. Turn to distribute, then stir in stock and tomato sauce. Simmer a couple of minutes.
2. Split and lightly toast rolls under hot broiler. Slop the mixture into rolls, then melt the Swiss cheese over top. Scatter chopped pickles on the sammies.

Sweet 'N Sour Pork

I usually half this recipe because it makes 8-10 serving.

• 3 1/4 pounds pork Boston shoulder, cut into 1-inch cubes
• 3/4 cup all-purpose flour
• 1 Tbsp. plus 1 tsp. ginger
• 1/2 cup vegetable oil
• 2 cans (13 ounces each) pineapple chuncks, drained (reserve syrup)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 Tbsp. Worcestershire sauce
• 3/4 cup sugar
• 1 Tbsp. salt
• 3/4 tsp. pepper
• 2 small green peppers, cut into strips
• 2 Tbsp. chili sauce
• 5 cups hot cooked rice
  

1. Trim excess fat from pork. Mix half the flour and all the ginger. Coat pork thoroughly with flour mixture.
2. Heat oil in large heavy skillet; brown pork on all sides, removing pieces as they brown
3. Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sugar, salt, pepper and meat. Reduce heat. Cover; simmer 1 hour or until meat is tender, stirring occasionally.
4. Add pineapple and green pappers; cook uncovered 10 minutes. Stir in chili sauce; cook 5 minutes longer. Serve over rice.