My Great Recipes Collection

Great Recipes From the Past

Sandwiches & Pizza

Toasted Crabmeat Sandwiches

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This recipe for Toasted Crabmeat Sandwiches comes from the Edison Electric Kitchen. I found the recipe card in the Red Plastic Box recipe collection I found at an estate sale a couple of years ago.

toasted crabmeat sandwiches from edison electric kitchen

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Toasted Crabmeat Sandwiches

Servings 6 servings

Ingredients

  • 1 cup crabmeat flaked
  • 3 hard-cooked eggs
  • 1 teaspoon onion miced
  • 1 teaspoon worcestershire sauce
  • paprika
  • 4 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cheese grated
  • 6 slices bread

Instructions

  1. Mix crabmeat, eggs, onion, worcestershire sauce, mayonnaise, salt, and pepper into a paste.
  2. Toast one side of bread slices.
  3. Spread crabmeat over untoasted side of bread.
  4. Sprinkle with grated cheese; sprinkle paprika on top.
  5. Broil 4 inches from unit until cheese has melted and lightly browned. Serve at once.

Recipe Notes

L-5 (the flip side of this is Cheese toastwich.) Taste tested recipes from the Edison Electric Kitchen

Cheese Toastwich

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This recipe for Cheese Toastwich came from the Red Plastic Recipe Box Collection.

Cheese Toastwich

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Cheese Toastwich

Ingredients

  • 12 slices bread
  • 1/4 cup butter or margarine softened
  • 6 slices american cheese
  • 2 eggs beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 cup shortening

Instructions

  1. Spread bread with butter.    
  2. Place one slice of cheese on each of six slices and cover with another slice of bread.
  3. Combine beaten eggs, milk, and salt. 
  4. Melt shortening in a skillet or griddle.
  5. Dip each sandwich into egg mixture, turning it to coat both sides.
  6. Brown sandwich on both sides in the hot fat. Serve immediately.

Recipe Notes

Yield: Six cheese toastwiches

Quick Hamburger Deep Dish Pizza

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This is a great way to please the kids. Optional ingredients listed are those which small children often reject. Use the larger jelly roll pan for a thinner crust pizza if you wish.

To prepare pizza ahead, cook beef and shred and slice ingredients. Crust can be prepared ahead also but it will rise. Punch down to use.

Good served with leafy green salad and fresh food.

For Italian herbs, try oregano, marjoram, savory, basil, or sage – or a combination of these.

Makes 1 14-inch round pizza.

Card 19 Section 14 – Great Ways with Ground Meat

MXMLXXXI
Collectors House, Inc.
All Rights Reserved
Printed in Norway
My Great Recipes

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Quick Hamburger Deep Dish Pizza

Ingredients

  • 1 pound extra lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon fennel optional
  • 1/2 teaspoon cayenne optional
  • 2 package active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 tablespoon salad oil
  • 2 to 2 1/2 cups all-purpose flour
  • 1 8 ounce can tomato slice
  • 1 small onion sliced
  • 1 green or red pepper sliced, optional
  • 1/2 cup parmesan cheese grated
  • 2 cups mozzarella cheese shredded

Instructions

  1. Crumble beef into skillet. Add salt, herbs, seeds, and cayenne pepper if used. Stir and cook until meat looses pinkness.
  2. Meanwhile, dissolve yeast in water. Add sugar. Let stand 2 minutes until bubbly.
  3. Stir in oil, salt, and 2 cups of flour, beating well. Add enough more flour to make dough easy to handle.
  4. Press into well-greased 14-inch round pizza pan or into 15 by 10 inch jelly roll pan, building up edge to hold in filling.
  5. Top with warm ground beef mixture. Spread with tomato sauce. Add onion, green pepper, and mushrooms, if used. Sprinkle with the cheeses.
  6. Bake at 400 for 30 to 35 minutes until filling is bubbly and crust is browned. Cut into wedges or squares and serve immediately.

 

 

 

 

Bean Sloppy Joes

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Beans are a wonderful meat extender and enjoyable and nutritious as well. Try this inexpensive and easy variation of the ever-popular Sloppy Joe.

Sandwiches #31, Card #4

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Bean Sloppy Joes


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1/4 lb ground beef
  • 1 medium onion chopped
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon worcestershire sauce
  • few dashes hot pepper sauce
  • 1/2 cup chili sauce
  • 1/2 cup water
  • 1 16 oz can pork and beans
  • 4 hamburger buns split and toasted

Instructions

  1. Crumble meat into 10-inch skillet with cover. Add onion. Saute for 5 minutes, stirring occasionally, or until onion is tender.
  2. Stir in flour and seasonings. Add chili sauce, water and beans, and bring to a boil. Cover and simmer about 10 minutes.
  3. Serve on buns. Garnish with fresh chopped tomatoes and onions if you'd like.

Recipe Notes

  • Use New England style pork and beans if available
  • Mixture may be made ahead, refrigerated, and reheated when ready to serve. Mixture even improves when standing.
  • Good served with a green salad or marinated tomatoes
  • For 2 servings: Half of the ingredients but use 1 can (about 8 oz) pork and beans.
  • For 8 servings: Double the ingredients.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway