Preheat oven to 350\u00b0.
Scoop out most of soft inside of rolls and butter generously.
Saute pepper and onions in small amount of butter.
When glossy, add all other ingredients.
Mix until cheese is melted.
Fill rolls with mixture.
Do this early since this is better if left to stand, 2 to 3 hours before baking.
Bake at 350\u00b0 for 20 minutes before serving.
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Slice hard rolls in half, scoop out centers.
Spoon mixture into rolls.
Wrap individually in foil. Bake at 350\u00b0 for 20 to 25 minutes.
Yields about 12.
Fry Hamburger and season to taste (onion, garlic salt, accent, season salt). Drain grease off hamburger. Stir tomato sauce, olives and cheese into hamburger. Stuff hamburger mixture into middle of rolls. Top with cheese. Bake at 350 for 20-30 minutes.
Combine the beef broth, cornstarch, boiling water and pan drippings.
Boil a few minutes.
Make thick beef sandwiches from the sour dough French rolls or hard rolls.
Split and butter the rolls, put the meat in, wrap in foil, and heat for 10 minutes at 350\u00b0.
Serve dip in individual bowls, dunk sandwiches in dip.
Boil the eggs and chop.
Preheat oven to 350 degrees fahrenheit.
Mix together all ingredients excluding rolls.
Split rolls on top and hollow out. Removing about 1/3 of the bread.
Fill rolls with cheese mixture.
Wrap rolls individually in foil.
Bake for 30 minutes.
Cool for 10 minutes before serving.
In a big bowl mix all ingredients together, except semi-hard rolls, and let stand overnight in refrigerator.
Next day cut the rolls in half, on one side smear a little amount of butter and put on spread.
Close the roll with the other half and mount in aluminum foil.
Heat oven to 350\u00b0F and bake for 15 to 20 minutes. If you do not use up all the rolls at once, the rest mounted in aluminum foil can be stored in refrigerator for 2 days.
Place roast in roasting pan. Combine remaining ingredients, except pepper slices and hard rolls.
Pour over roast.
Roast in a 325\u00b0 oven for 2 to 2 1/2 hours.
Remove from oven. Slice beef thinly and return to juices for 2 hours on low temperature.
Green pepper slices may be baked along with sliced beef in last oven stage. Serve on hard rolls along with juices.
Cut rolls
in
half
and
scoop out some of the center. Mix remaining ingredients as filling.
Fill rolls with cheese mixture. Wrap
rolls
individually in foil.
Bake at 325\u00b0 for 30 minutes. Rolls may be frozen and reheated.
Scoop out centers of hard rolls.
Save centers for bread crumbs.
Mix next 6 ingredients with enough mayonnaise to hold together.
Fill hard rolls with tuna mixture.
Garnish top with pimentos.
Bake at 400\u00b0 for 15 to 20 minutes.
Grate cheese and add rest of ingredients; mix well.
Take centers out of hard rolls and fill with mixture.
Wrap in foil. Bake at 325\u00b0 for 25 minutes.
These can be frozen and baked at 325\u00b0 oven for about 45 minutes.
Slice hard rolls thinly and place in a
Saute beef and onions.
Turn off heat; add remaining ingredients.
Cut off tops of 8 hard rolls.
Take the inside out; add to meat mixture.
Stuff rolls.
Dot with butter.
Bake at 350\u00b0 for 20 minutes.
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
Shape into large dumplings.
Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Brown ground beef with chopped onion; drain well.
Combine the rest of ingredients and mix well.
Remove centers from hard rolls and fill with meat mixture.
Roll in foil and bake for 30 minutes at 350\u00b0.
Makes 2 dozen hot and tasty sandwiches; a real crowd pleaser.
Brown meat and onion; drain.
Stir in tomato sauce, salsa, chili powder and olives.
Heat and cook until thick.
Remove from heat and stir in cheese.
Cut open the hard rolls and haul a cavity out.
Fill with meat sauce; close and wrap individually in foil.
Serve or may be refrigerated and reheated in a 350\u00b0 oven for 30 minutes.
Preheat oven to 325\u00b0.
Mix cheese, onion and pepper in a medium-size bowl.
Add tomato sauce and cooking oil; then mix with spoon until all cheese mixture has been moistened.
Slice off tops of rolls; scoop out centers.
Spoon filling into rolls; replace tops of rolls and bake, uncovered, on a cookie sheet for 25 to 30 minutes.
In 10-inch skillet over medium heat, cook beef until browned, stirring to separate meat.
Spoon off fat.
Meanwhile, toast hard rolls.
Remove all visible fat.
Place roast in slow cooker.
Combine soy sauce, bouillon and spices.
Pour over roast, add water to almost cover roast.
Cover and cook over low heat for 10 to 12 hours or until meat is tender.
Remove meat from broth, reserve broth, shred meat with fork and serve on hard rolls or French bread.
Dip into broth.
In 10-inch skillet over medium heat, cook beef until browned, stirring to separate meat.
Spoon off fat.
Meanwhile, toast hard rolls.
Stir soup, ketchup, pickle, mustard and pepper into skillet.
Heat to boiling.
Reduce heat to low; heat through. Spoon about 1/2 cup of the beef mixture onto each roll bottom. Top with desired toppings; adjust roll tops.
Makes 4 servings.