HAWAIIAN CRESCENT SANDWICHES RECIPE

 
1 can Pillsbury quick crescent dinner
rolls
1 can sm. chunk style ham (Hormel)
1/3 c. crushed pineapple, drained
1/2 c. shredded Monterey Jack cheese
1/4 c. diced green pepper

Press dough into 4 rectangles (7x4 inches). Place dough on ungreased cookie sheet. Press perforations to seal. In a bowl mix ham, pineapple, cheese and green pepper. Evenly divide mixture into rectangle; fold over to cover. Bake 13-18 minutes or until golden. Serve with fruit salad or tossed salad or a cup of soup.

FAST SKILLET BEEF KABOB SANDWICH

1 lb. well-trimmed boneless beef top
sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill
seasonings
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red peppers (cut
into rings)
2 (6 inch) pita bread rounds (cut
into halves)
Tomato wedges
Parsley sprigs

Place steak cubes in a small bowl; sprinkle with garlic powder and lemon-pepper seasoning. Set aside. Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once. Remove beef cubes to heated platter to keep warm. Add reserved butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings.

CHICKEN SANDWICHES

1 lg. or 2 sm. chickens
3 eggs
Salt and pepper
Celery salt
2 to 3 slices dry bread
Chicken broth

Cook chicken and remove meat from bones. Shred chicken; do not grind. Add beaten eggs, salt, pepper, celery salt and broken up bread. Add chicken broth to make right consistency for a sandwich. Bake at 350 degrees for 1 hour or longer, if needed.