Recipe Notes by

Recipe Notes
by

Whew! It’s August in Georgia. With our local daily temperatures hovering around 100 degrees, and the heat index even higher, it is just too hot to cook!

No one wants to slave over a hot stove after a long day at work, but the family has to eat. So, what’s the answer? Sandwiches!

While ordinary sandwiches may not be your family’s favorite meal, perhaps one of these delectable treats will bring a smile to the faces around your table.

Corned Beef Sandwiches

8 oz. deli corned beef, chopped

¼ cup onion, minced

16 oz. sauerkraut, well drained

½ cup mayonnaise

½ tsp. prepared horseradish

8 oz. Swiss cheese, shredded

8 slices rye bread

Combine the first six ingredients in a microwave proof casserole dish. Heat the ingredients in the microwave five minutes. Serve on rye bread. Yields: four servings.

Chicken Sesame Pita Pockets

1 cup mayonnaise

2 TBSP soy sauce

2 TBSP toasted sesame seeds

¼ tsp. ground ginger

2 cups cooked chicken, chopped

1 cup Chinese pea pods, chopped

1 cup red bell pepper, chopped

½ cup slivered almonds

4 whole wheat pita breads, cut in half

Blend the mayonnaise, soy sauce, sesame seeds and ginger together, mixing very well. Gently stir in the chicken, pea pods, bell pepper and almonds. Mix well.

Spoon the mixture into the pita pockets and serve.

Yields: four servings.

Sausage and Pepper Hoagies

4 hoagie rolls

2 lbs. assorted sausages, cut diagonally

4 bell peppers (red, green and yellow), julienne cut

½ cup red onion, julienne cut

½ cup Vidalia onion, julienne cut

1 tsp. salt

1 tsp. pepper

8 TBSP Dijon mustard

1 TBSP butter

In a large skillet, add the butter and sauté the peppers. Cook until the peppers are limp. Remove from the skillet and set aside. Add the onions and cook until translucent. Remove from the pan and set aside.

Brown the sausages over medium-high heat. Reduce the heat to medium and cook until done. Add the peppers and onions for about a minute.

Slice the hoagie rolls in half horizontally. For each hoagie, spread a tablespoon of Dijon mustard on the bottom half of each roll, top with some of the sausage, peppers and onions and season with salt and pepper. Spread a tablespoon of Dijon mustard on each top half, put in place and serve.

Yields: four sandwiches.