Chicago Hot Dogs

All-beef hot dogs

Green sweet bell pepper, diced

Yellow onions, diced

Mustard

Sweet pickle relish

Dill pickle chips

Cucumbers, sliced thin

Iceberg lettuce, shredded

Tomatoes, diced

Hot peppers (pepperoncini)

Celery salt

Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!

Serve on poppy seed buns, if they are available.

Chicken Crescents

3 ounces cream cheese

1 to 2 large cans chicken

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 tablespoon chopped onion

2 tablespoons butter, softened

1/2 cup crushed croutons

2 tablespoons melted butter

Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent

package, and create four rectangles with the crescents, don’t tear them into triangles. Place 1/4

of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and

seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F.

Chicken Cordon Bleu Calzones

4 boneless, skinless chicken breasts (1 pound)

1 cup sliced, fresh mushrooms

1/2 medium onion, chopped

3 tablespoons cornstarch

1 1/4 cups milk

1 tablespoon fresh basil or 1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon pepper

1 (17 1/2 ounce) package frozen puff pastry, thawed

8 thin slices deli ham

4 slices Provolone cheese

Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for

30 minutes or until juices run clear.

Meanwhile in skillet, saute mushrooms and onion in butter until tender.

Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to

a boil, cook and stir for 2 minutes until thickened. Drain chicken.

Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup

mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges.

Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20

minutes or until puffed and golden.

Serves 4.

Cherry Chicken Salad Sandwich

2 cups cubed cooked chicken

1/2 cup dried tart cherries

3 green onions, sliced

1/2 cup mayonnaise

1/4 cup plain yogurt

1 tablespoon lemon juice

Freshly ground black pepper, to taste

Lettuce leaves

Chopped fresh parsley

2 to 4 croissants

Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine

mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate,

covered, 1 to 2 hours.

Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired.

Makes 2 to 4 servings, depending on size of croissants.

Cheesteak Po’Boy

6 super-thin slices beef

2 teaspoons oil

Salt and pepper

French loaf, split

3 slices mozzarella cheese

1 cup very thinly-sliced onions

Preheat oven to 350 degrees F.

In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just

browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese

and bake until bread is slightly crispy and cheese is melted.

Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is

ready, top sandwich with onions.

Serve with potato chips.

Yields 1 sandwich.

Cheesesteak Pockets

1 tablespoon vegetable oil

1 medium onion, sliced

1 (14 ounce) package frozen beef or chicken sandwich steaks,

separated into 8 portions

1 can Campbell’s Cheddar Cheese Soup

1 (4 1/2 ounce) jar sliced mushrooms, drained

4 (6-inch) pita breads, cut in half, forming two pockets

Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned.

Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.

Cheese Sandwiches

1 jar Old English cheese spread

1/2 cup (1 stick) margarine

1 clove garlic, crushed

Mix well. Cut crusts from bread. Cut into halves or fourths. Cover top and sides with cheese

spread. Bake 15 minutes at 350 degrees F.

These freeze well.