Find Recipes Instantly! (Type the Recipe name or any Ingredient) Pineapple Bacon Burgers 2 pounds lean ground beef 1/2 cup prepared barbecue sauce 1 (8 ounce) can pineapple slices 8 slices bacon Directions 1 Prepare grill for indirect cooking. 2 In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper. 3 Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks. 4 Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon. Roast beef pita sandwich.(special enough for company) Ingredients. creamy salsa(below) 1 c. guacamole(optional) 4 pita fold breads(6 inch) 2 c. shredded lettuce 1 medium tomato, chopped(3/4 cup) 6 oz. thinly sliced cooked roast beef 3/4 c. shredded cheddar cheese(3 oz) 1.Make creamy salsa.2.Spread guacamole over pita fold breads. Top with lettuce, tomato and beef. Sprinkle with cheese. Top with creamy Salsa. Makes 4 sandwiches. FOR CREAMY SALSA. Mix together 3 TBLS. sour cream and 1 TBLS. salsa TIP: If you don't like guacamole, try using cream cheese mixed with sprinkle of garlic salt or a very small amount of horseradish sauce. Olive n cucumber finger sandwiches 1 med.cucumber 1 c.water 1/2 c.cider vinegar 1 pkg.cream cheese(8oz) softened 1/4 c.mayonaise 1/4 tsp.garlic powder 1/4 tsp.onion salt 1/8 tsp.worchestershire sauce 36 thin slices breaddash paprika 36 stuffed olives With a fork,score the cucumber lengthwise,cut into thin slices.Place in a bowl,add water and vinegar.Let stand for 30 minutes.Meanwhile,in small mixing bowl,beat cream cheese,mayonaise,garlicpowder,onionsalt and worchestershire sauce.Cut bread into flower shapes with a 2-1/2 in.cookie cutter,Spread each with cream cheese mixture,sprinkle with paprika and top with a cucumber slice.Remove pimientos from olives,place in center of cucumber.Cut olives into five wedges and arrange around pimiento in a pinwheel pattern.Serve.YIELD;3 DOZEN. Open faced hot turkey sandwiches with gravy 1/2 lb.boneless turkey breast half 1 1/2 tsp.dried sage,divided. 1/2 tsp.dried thyme,divided. 1/2 tsp.coarse ground pepper,divided 1/4tsp.salt1 pkg(6oz)herb stuffing mix 1 jar(12oz)turkey gravy 8 slices white bread Half of a 16 oz.can jellied cranberry sauce(optional) Preheat oven to 425'F. Coat roasting pan with cooking spray.Sprinkle turkey with 1/2 tsp.sage,1/4 tsp.thyme,1/4tsp.pepper and salt.Place in roasting pan.Bake until no longer pink in center,30-35 Minutes.Transfer turkey to cutting board,reserve drippings in pan.Let stand 10 minutes before slicing.Prepare stuffing according to pkg.directiosn,adding remaining sage.Place roasting pan with drippings over 2 burners on low heat.Stir in gravy,any accumulated turkey juices and remaining thyme and pepper,heat through.For each serving,place 2 slices bread on plate.Top with 2/3 c.stuffing and turkey slices,pour gravy over.Serve with cranberry sauce. Hoagie Bake Salami, ham and pepperoni are sandwiched, with Provolone and Swiss cheeses, between 2 layers of refrigerated crescent dough. Prep Time: 10 Minutes Cook Time: 35 Minutes Ingredients 2 (8 ounce) packages refrigerated crescent rolls 1/4 pound salami 1/4 pound cooked ham 1/4 pound pepperoni sausage 8 slices Provolone cheese 8 slices Swiss cheese 3 eggs, beaten 2 tablespoons grated Parmesan cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Cover bottom of a 9x13 inch baking dish with 1 package crescent rolls. Layer salami, ham and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs and sprinkle with Parmesan cheese. 3. Bake uncovered in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes. Open Face Cucumber Sandwiches (Lunch) Ingredients: 16 ounces Neufchatel cream cheese 8 tablespoons light mayonnaise 1 envelope Good Seasons Zesty Italian dressing mix 4 loaves cocktail rye bread (small loaves) 3 cucumbers fresh dill, minced Mix the cream cheese, mayonnaise, and dressing mix. Spread evenly on sliced of the bread. Top with a thin slice of cucumber and sprinkle with a small amount of dill. Tuna Veggie Sandwiches (lunch) Ingredients: 1 12 ounce can water-packed white meat tuna -- drained 1 tablespoon grated sweet onion 1 cup thinly sliced celery 1/4 cup light mayonnaise 1/4 cup plain nonfat yogurt 1 cup frozen petite peas Salt and pepper Vienna bread or Italian bread-about 1-inch thick Romaine lettuce 1 carrot -- shredded Fat Free Italian Dressing Break up tuna in bowl with wooden spoon. Stir in the onion and celery. Mix together mayonnaise and yogurt. Stir into tuna mixture and add the peas. Season with the salt and pepper to taste. Chill until ready to serve. Top 1 slice of bread with a romaine leaf. Spread tuna salad over top. Top with shredded carrot. Drizzle each sandwich with the dressing before placing on the top piece of bread. Cut the sandwiches into halves or quarters. Herbed Egg Salad Sandwiches Ingredients: 4 hard-cooked large eggs, peeled and chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons minced fresh herbs-parsley, chives, thyme 1 scallion, minced 2 teaspoons fresh lemon juice, or to taste 1 teaspoon Dijon mustard a pinch freshly grated lemon zest 8 slices thinly sliced French or Italian bread In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well. Spread on your bread and top with another piece. Serve whole if the bread is small-such as a baguette or cut into halves or quarters.