Creamy Slaw Double Dog

Ingredients:
8 FARMER JOHN® Premier Jumbo Beef Franks
4 Francisco International French Rolls
8 slices Colby Cheese
2 cups Creamy Cole Slaw

Directions:
1.Split dogs 3/4 of the way. Grill dogs or saute in a pan over medium heat.
2.Toast French rolls. Place 2 dogs on each roll. Top with 2 slices of Colby. Broil until melted.
3.Top with cole slaw and serve.


Gridiron Deli Dogs

Ingredients:

Mayonnaise
1 cup Bread and Butter Pickles minced
3/4 cup Roma (Plum) Tomato diced
3 tablespoons fresh Cilantro
1 teaspoon Lemon Juice
3/4 teaspoon Salt
8 FARMER JOHN® Premium Meat Wieners
4 Francisco French Rolls
Brown Mustard
8 slices Provolone Cheese
1 teaspoon Sugar

Directions:
1.Combine pickles, tomatoes, cilantro, lemon juice, salt and sugar in a small bowl. Set aside.
2.Split hot dogs 3/4 of the way.
3.Heat sauté pan over medium heat.
4.Sauté dogs until browned on edges. Remove from heat.
5.Toast French rolls.
6.Spread mayonnaise and mustard on French rolls.
7.Place 2 dogs in each roll. Top with 2 slices of cheese. Broil until cheese is melted. Spoon relish on the dogs and serve.


Cream Cheese Party Sandwiches

1 large (8oz pkg.) Cream Cheese (softened)
Set aside in mixing bowl.

In another bowl, mix the following:
3 hard boiled eggs (Chopped fine)
1/2 of medium-sized green pepper (chopped fine)
1/2 of medium size onion (chopped fine)
1/4 to 3/4 c. finely chopped pecans
salt and pepper

Add all of this to the softened cream
cheese and then add
2 Tbsp. Catsup, last.

Large sandwich loaf (White or Wheat) bread.
Remove crust and spread mixture on the
sandwiches - cut into 4 squares.

These make a lot and you can make the day
before and chill. It's really better when
the mixture sets up awhile. Pile them on a
platter and cover with saran wrap. Enjoy!!
Internet Note: You will love this recipe. It's great for
a group and makes a big platter full!!


California Pinwheel Sandwiches


2 loaves unsliced white bread, sliced lengthwise (16 slices)
2 c. California dip (Lipton)
16 thin slices cooked ham
16 thin slices Swiss cheese
4 large dill pickles,
quartered lengthwise

Trim crust from bread; flatten bread with rolling pin. Spread 2 tablespoons California dip on each slice of bread; top with slice of ham and cheese. Place pickle across one end
of bread; roll up, starting at pickle end. Wrap in waxed paper or plastic wrap; chill.
To serve, cut into 1/4-inch slices. Makes about 10 dozen sandwiches.
Rolls may be frozen for future use.


Shrimp Pinwheel Sandwiches

1 can drained shrimp
1 (8 oz.) pkg. cream cheese
1 c. Miracle Whip
few green onions, chopped
few drops food coloring

Blend together well.
Bread: 1 loaf tinted bread. Order it to be cut lengthwise. Trim off crusts with electric knife. Can do 3 at a time easily. Spread on filling evenly.
Then roll up end to end and secure with toothpick. Wrap the rolls (3) together in plastic wrap. If freezing, cover over with foil and place on cookie
sheet. Cut each roll into 5 sandwiches with electric knife.


Pretty Pinwheels

bread slices, or bread sliced lengthwise
green olives
1/3 c. chopped pimento
1/3 c. chopped onions
1 (8 oz.) cream cheese

Filling:
2 egg yolks
3 Tbsp. vinegar
3 Tbsp. sugar
pinch of salt

Beat together and cook filling ingredients, then add pimentos (chopped fine), onions
(chopped fine) and cream cheese. Beat until creamy. Let cool. Cut crust off bread and
spread with filling. Line up olives at edge and roll up and wrap in Saran Wrap and
freeze overnight. Slice while still frozen.

Tips: Use unsliced bread. If you can't get a Baker to slice if lengthwise for you
you can do it your self. Use unsliced bread, trim crusts except the bottom one.
Placing the crust on your left, cut the loaf lengthwise into 1/8 - 1/4 inch slices.
set the crust aside. (electric knife is a good tool for this or a good bread knife.)
Run rolling pin lightly over each bread slice, to compact it slightly and prevent
the slice from tearing when you roll it up. Spread each slice with soft butter,
then your choice of filling (not too thickly). Use 3 olives, 1 sprig of water cress,
an asparagus stock or gherkin pickle at the end of the roll. Start rolling at the
garnish end. If no garnish, roll from either end. It is important to roll as evenly
and as tightly as possible.
Wrap each roll securely in waxed paper, plastic wrap or aluminum foil. You can
wrap these either already cut into slices ( 1/4 - 1/2 inch slices about 5 sandwiches)
or uncut to be sliced later, depending on when they will be served. Refrigerate
for 3-4 hrs. or freeze ahead if the filling will allow that.



Smoked Salmon Tea Sandwiches
1/4 c mayonnaise
1 tb green onion, minced
1 tb fresh dill, chopped
1 tbsp. capers
1 1/2 tsp. prepared horseradish
pinch Pepper
8 slices Whole wheat bread
1 1/2 tsp. butter, softened
4 slices smoked salmon
12 thin cucumber slices

Combine
mayonnaise, onion, dill, capers, horseradish and pepper. trim
crusts from bread; spread with butter then mayonnaise mixture. Arrange
salmon and cucumber over 4 slices of bread. Top with remaining bread;
cut each sandwich into 4 triangles or squares.
Makes 16 tiny sandwiches


Shrimp Tea Sandwiches

1/2 c. pimiento cheese
1/2 tsp. chili sauce
1/3 c. finely chopped, cooked shrimp
1/2 tsp. lemon juice
5 slices bread
5 tsp. soft margarine
10 strips pimiento

Combine
pimiento cheese, chili sauce, shrimp and lemon
juice. Cut each slice of bread into 2-inch diamonds with
cookie cutter. Spread each diamond with 1/2 teaspoon margarine,
then with 1 tablespoon shrimp mixture. Yield: 20 open faced sandwiches


Shrimp - Cucumber Tea Sandwiches

24 slices appetizer sized pumpernickel bread
mayonnaise
1 cucumber (about 1 3/4 inches
in diameter)
48 cooked baby shrimp
1 bunch fresh dill

Cut bread into 2-inch rounds, using a cookie cutter.
Spread slices lightly with mayonnaise. Score cucumber with
tines of fork by running fork lengthwise down length of unpeeled cucumber
until it is scored all the way around. Slice into very thin rounds. Pat dry with paper towel.
Place a slice on mayonnaise. Top each with small sprigs of dill and 2 shrimp.
Place them on a platter. Cover with plastic wrap and refrigerate
until ready to serve or up to 6 hours. Makes 24 open faced sandwiches.


Tuna Tea Sandwiches

1 can tuna
4 Tbsp. salad dressing
1 Tbsp. catsup
1 Tbsp. vinegar
1/4 tsp. Worcestershire sauce
dash of cayenne pepper
bread
butter
1 cucumber, sliced thin

Mix tuna, salad dressing, catsup, vinegar,
Worcestershire sauce and cayenne. Cut bread in rounds; spread
with butter. Place cucumber slice on bread; spread tuna mixture on top.


Shrimp Sandwiches

1 (3 oz.) cream cheese, softened
2 Tbsp. mayonnaise or salad dressing
1 Tbsp. catsup
1 tsp. prepared mustard
dash of garlic powder
1 c. chopped canned or cooked cleaned shrimp
1/4 c. finely chopped celery
1 tsp. finely chopped onion
10 slices lightly buttered sandwich bread

Blend cheese with mayonnaise, mix in catsup, mustard and
garlic powder. Stir in shrimp, celery and onion. Use as
filling between slices of sandwich bread. Trim crusts, cut into fingers or shapes.
Makes 1 cup filling, enough for 20 tea sandwiches.


Seafood Sandwiches

1 (8 oz.) cream cheese
1 can crab meat, drained
2 Tbsp. mayonnaise
2 Tbsp. chili sauce
dash of Worcestershire sauce
1 chopped onion
1 can shrimp, drained

Put all in mixer, mix well. Spread on bread, then cut
into finger sandwiches.



Tuna Salad
1 c. tuna fish
1/3 c. celery, finely chopped
1/4 c. mayonnaise
pinch of onion powder if desired.

Combine use as a filling for tea sandwiches.