n the skillet.
Form breakfast sausage into two 5-ounce
olid.
Remove the frozen sandwiches from freezer and wrap each
o serve cut into 4 sandwiches.
and cinnamon.
Carefully dip sandwiches into egg mixture, coating both
ver medium heat. Place the sandwiches in the skillet; cook until
inutes. Cut the bread into sandwiches and serve.
Melt 1 teaspoon butter in small non-stick pan medium over high heat; add Canadian bacon slices and cook just to warm bacon. Remove from pan and set aside. In same pan, add 1 tablespoon butter and cook eggs as desired. Season with salt and pepper.
Spread 1 teaspoon butter in center of each roll. Assemble sandwiches with Canadian bacon, egg and cheese slices.
Spread butter on bread slices; place 4 slices, buttered side down, in a single layer in a greased shallow baking pan.
Top each bread slice with sausage and remaining bread slices, buttered side up.
Sprinkle with cheese and combine remaining ingredients.
Pour over sandwiches.
Cover and refrigerate overnight.
Crumble, cook and drain sausage.
Grease 9 x 13-inch dish. Butter both sides of bread slices.
Place 6 slices of buttered bread on bottom of baking dish.
Alternate sausage and cheese over the bread.
Cover with the remaining 6 slices of buttered bread. Mix the eggs, milk and seasoning in blender.
Pour over the \"sandwiches\" and refrigerate overnight.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
You can substitute your favorite meat and cheeses in this recipe.
he English muffins. Assemble the sandwiches with the sausage on the
Scramble eggs in a large skillet. If you want a uniform shape, cook in greased canning rings.
Assemble sandwiches with one egg, one slice of meat, one slice of cheese.
Wrap each sandwich individually in plastic wrap, then freeze and place in zip-top bags.
For the salmon sandwiches, spread 4 slices of white
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
Make sandwiches with your favorite filling.
Combine the next 5 ingredients till smooth.
Dip sandwiches into batter and fry in hot (390\u00b0) deep fat until brown.
ENJOY.
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
efore adding it to the breakfast bowl. Don't go overboard
PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
br>For the ice cream sandwiches: Scoop ice cream onto 6
alt.
Decide how many sandwiches you want to make. I
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.