Braised Cucumbers

Vegetables are an important part of our diet. We all have our favorites and we tend to get habituated to them. We seem to always be preparing the same veggies with certain dishes. It can get monotonous over the years. So here's a new recipe that is absolutely delicious, especially with poultry and pork dishes. You will need...

1 large cucumber or 2 regular sized cucumbers
1 tablespoon butter
1 teaspoon salt
1 teaspoon dried mint
1 tablespoon lemon juice

Peel cucumbers and slice into rounds, roughly 3/4 inch thick. Remove the center with the seeds and cut into quarters.

Melt butter over medium heat and add in your cucumbers. Cover and cook for five minutes.

Remove lid and add lemon juice, salt, and mint. Stir well with a large spoon.

Cover again and cook for an additional two to three minutes.

Serve warm.

This will liven up almost any meal.

Enjoy!

Carey

Chicken Pesto

I first ran across this recipe several years ago. I think I found it in an old edition of Reader's Digest, but I can't swear to that. I made it a couple of times and like most of us I soon forgot about it. Until a week or so ago when I caught a repeat of a Julia Child show where she was making the same thing. I remembered how good this was and made it again. Of course Julia Child made her own noodles and her own Pesto sauce, but I don't go to that extreme. Not at all. Here's a quick and easy Italian chicken recipe that is sure to satisfy anyone. 

Preheat oven to 400 degrees.

4 boneless, skinless chicken breasts.

1 bottle of Classico Basil Pesto sauce.

1 can Hunt's Roasted Garlic diced tomatoes.

2 1/2 cups shredded mozzarella cheese.

Angel Hair pasta.

Grease a regular sized glass casserole dish with Pam. Place chicken breasts side by side in the dish. Using a tablespoon from your kitchen utensil draw, spoon Pesto Sauce over the chicken breasts evenly. Next, spoon your tomatoes over each piece of chicken evenly. Lastly, scatter the shredded cheese over the dish until all contents are covered.

Bake 35-40 minutes or until the cheese is browning.

When the chicken is ready, boil one pack Angel Hair pasta until tender. Serve the pasta as a side dish to the chicken. To keep it from getting dry and sticking to itself, spoon some of the olive oil mixture in the chicken dish over the pasta, drizzling it so as not to get too much on the noodles.

Serve with garlic bread.

Enjoy!

C

Franks n' Beans

This is a very easy recipe that is good for anything from an everyday family dinner to a quick hors-d'oeuvre for a get-together.

Preheat oven to 350°F.

2 cans pork and beans.
1 can Hormel chili, without beans.
8 boiled wieners, cut into bite size pieces.
1 tablespoon KC Masterpiece® barbeque sauce
1/2 cup cheddar cheese.
1/2 cup mozzarella cheese.

In a large mixing bowl, combine pork and beans, chili, wieners, and barbeque sauce. Mix well. Pour into a 9x13 casserole dish, greased with Pam, evenly distributing the wieners throughout the mixture. Top with cheeses.

Bake for thirty minutes.

This is best served with either dipping style chips or the bread of your choice.

Enjoy!

C

  

Carey's Brimstone Chili

This is a recipe that should only be tried by those who really enjoy very hot and spicy dishes. It is a delicious sojourn for people who like hot foods, and by hot I do mean HOT foods. Even I have to be in the mood for it to make this chili. It is delicious but it can also be somewhat painful for people with queasy stomachs. So make it at your own peril and if you like it, bravo!

You will need:

1 pound ground beef
1 pound hot sausage
1 small white onion, chopped
1 green Bell pepper, seeded and chopped
3 Habanero peppers, seeded and finely chopped
4 jalapeno peppers, seeded and finely chopped
2 tablespoons black pepper
1 tablespoon crushed red pepper flakes
3 tablespoons Mexene chili powder
2 cans pinto beans
1 can light red kidney beans
1 can black beans
1 large can crushed tomatoes
1 can diced tomatoes with garlic and oregano

 

In your chili pot, combine beans and tomatoes. Add one tablespoon black pepper, one tablespoon crushed red pepper flakes, and the three tablespoons of chili powder. Bring to a boil, then cover, reduce heat and simmer.

 

In a frying pan, combine ground beef, sausage meat, chopped and prepared onions and peppers, and fry until the meat is brown, adding one tablespoon black pepper sprinkled over the top. Mix well. Drain any excess grease.

 

Add meat mixture to contents of the chili pot. Bring to a second boil and then reduce heat, cover and simmer for 45 - 60 minutes, stirring occasionally.

 

Best served in a shallow bowl with oyster crackers and shredded cheddar cheese sprinkled over the top.

 

This will be much better the day after cooking it.

 

Enjoy!

C

Sausage Casserole

This is a recipe my mom used to make every Christmas morning. Our family would enjoy this for breakfast before going to my grandmother's house for the day. It's very simple to put together and I've never made it for anyone who didn't like it.

 

Six slices of bread

1 pound hot sausage

1/2 pound mild sausage

1 pound shredded cheddar cheese (sharp or mild according to taste)

6 eggs

1 pint half and half

 

Butter both sides of the bread and place the slices touching each other in a large casserole dish.

 

Fry up the sausage meat as if it were ground beef and drain off the excess fat. Scatter over the bread in your casserole dish and then add the cheese in the same fashion.

 

Beat six eggs and add the half and half, beating again to thoroughly mix them together. Pour over the other ingredients in the casserole dish.

 

Cover the casserole dish with Saran wrap and refrigerate overnight.

 

The next morning, preheat your oven to 350 degrees. Take your casserole out of the refrigerator and remove the plastic wrap. Bake for 30 - 40 minutes.

 

Serve with the bread of your choice.

 

Enjoy!

 

C

Martha Washington Candy

This is a recipe my mother has been making since I was a child. It is one of my favorite holiday candies and it has become something of a tradition in our family. It's not difficult to make and once you've tried it you'll love it!

1. 2 pounds sifted confectioners' sugar
2. 1 can sweetened condensed milk
3. 2 cups flaked coconut
4. 1 stick butter or margarine, melted (4 ounces)
5. 3 cups chopped pecans
6. Dipping Chocolate, melted (It is easiest to use two cans of milk chocolate cake frosting, melted in the microwave.)

Mix all ingredients together, shape into balls just a bit larger than golf balls, then chill until the batter has hardened. Dip chilled balls in dipping chocolate and let cool. Store in airtight container in refrigerator.

 

Enjoy!

C

Meatballs

This is a very simple recipe for meatballs that I got from an Italian lady I worked with at General Telephone in the mid-eighties. It adds a bit of zest to any spaghetti dinner you’re planning. Also, if you’re looking for a really good recipe for hamburgers to zip your old one, you can always mix this up and shape them into patties which you can then grill or fry according to your personal preference. However you choose to serve this one, it will not disappoint.

Extra-virgin olive oil
1 large onion, finely diced

2 Tablespoons Salt (Use the tablespoon from your kitchen utensil drawer, not your measuring spoons.)

2 cloves garlic, smashed and chopped

A big pinch of crushed red pepper

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup grated Parmesan cheese

1/4 cup finely chopped fresh Italian parsley leaves

1 cup breadcrumbs   

1/2 cup water

 

Preheat the oven to 350 degrees.

Coat a large frying pan with olive oil, add the onions and 1 tablespoon salt, and sauté over medium heat for about 5 to 7 minutes. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmesan, parsley and bread crumbs. You’ll need to get in there with your hands to thoroughly mix the ingredients. Add the onion mixture and another tablespoon of salt, and continue mixing. Add the water and mix the whole thing again. The mixture should be quite wet.

Shape the meat into desired size. The meatballs should be about the same size as a golf ball. Coat your frying pan with olive oil again and bring to a medium-high heat. Brown the meatballs on all sides. Then place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through.

 

Makes 18-20 meatballs depending on how large or small you shape them.

 

If you haven’t made your own pasta sauce, use the bottled brand of your choice. My current favorite is the Tomato, Garlic, and Onion variety of Ragu. Add your meatballs to the sauce and cook over medium heat in a sauce pan until hot.

 

This is really good served on a bed of Fettuccine noodles, sprinkled generously with Parmesan cheese, and garlic bread.

Enjoy!

C

Ranch Style Baked Beans

This is a very easy, very delicious recipe. I got it from my grandmother several years ago and it continues to please both guests and family members every time I make it. If only all recipes were this good.

 

Preheat oven to 400 degrees.

 

1 pound ground beef

1 package onion soup mix

1/2 cup water

1 cup ketchup

2 tablespoons yellow mustard

2 teaspoons cider vinegar

2 cans Pork and Beans

1 can Kidney Beans

1/2 pound shredded cheddar cheese

 

Brown ground beef and drain. Add remaining ingredients, except cheese, and mix well. Pour into a 13x9 inch cassreole dish and scatter the cheese over the top. Bake at 400 degrees for thirty minutes.

 

Serve with bread of choice.

 

Enjoy!

C

Huevos Rancheros

This is a recipe I got several years ago but I do not recall who or where I got it. It's a very easy dish to prepare. Not only for breakfast, it can be served at a brunch or dinner party, depending upon who you're entertaining. If you aren't a fan of spicy foods, leave this one alone. If you are, enjoy!

Preheat oven to 350 degrees.

1 pound sausage meat.

Fry one pound sausage meat, mild or hot depending on taste, until done. Fry it as if it were ground beef. Drain grease from the cooked sausage.

1 small onion, chopped.
1 dozen eggs
1/2 cup water
1 pound shredded cheddar cheese
1 teaspoon Salt
1 teaspoon Black Pepper

Crack eggs in a large bowl. Take a wire whisk and scramble the eggs until well mixed. Add onion, water, cheese, salt, and pepper, and mix again with the whisk. Pour into a 13 x 9 inch casserole dish. Mix in the sausage meat, spreading evenly throughout the egg mixture.

 

Bake at 350 degrees for 20 - 30 minutes or until the egg and sausage mixture is without any liquids left within and browned slightly on top.

 

Take one 12 ounce bottle of Chili Sauce and pour into a sauce pan. Cook over medium heat until hot. Spread the hot Chili Sauce evenly over the egg mixture.

 

Take 2 - 3 tablespoons of Chili Powder and sprinkle evenly over the entire dish. (I personally use 3 tablespoons.)

 

This is best served with either toast or flour tortillas. If you use the tortillas, prepare the dish as you would a burrito.

Enjoy!
C

Cottage Pie

This is a traditional British dish that is quite similar to Shepherds Pie. It’s an easy dish to prepare and is a hit with everyone from family to guests. It’s also less expensive than Shepherds Pie due to the absence of lamb in the recipe. This is really good on a fall or winter day.

Preheat oven to 350 degrees.

Meat and Potatoes
½ pound ground beef
½ pound ground pork
1 15 ounce can original Veg All, drained
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground meats until brown and drain, saving 2 tablespoons of the grease. Stir in the vegetables.

To make the gravy: in a sauce pan, combine the grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the meat and vegetables.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next, spoon in your fried meats, vegetables, and the gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat/vegetables and gravy and evenly spread the potatoes over all. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

C

Kaldomar

Kaldomar is a dish that is very common in Scandinavian countries. I found this recipe several years ago while surfing the net looking for an easy recipe for egg rolls and first prepared it as an experiment of sorts to see what it was like. It is delicious! And it is also very easy to prepare. Extremely popular throughout Europe and some states in the American Midwest, one taste and you'll be a fan as well.

 

2 -3 quarts boiling water
1 large cabbage
1 lb lean ground beef
1 lb lean ground pork
1 1/2 cups Pepperidge Farm breadcrumbs
1 small onion, minced
1 egg
2 teaspoons salt
1/2 teaspoon ground allspice
1 cup milk
2 tablespoons butter, melted
1/2 cup whipping cream

 

Preheat oven to 300°F

Butter a 13 x 9 inch baking pan and set aside.

 

Remove sixteen large and intact outer leaves from cabbage. Cook the leaves in boiling water for one minute or until softened and drain on paper towels.

 

In a large bowl, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with an electric mixer on high speed until mixture is light and fluffy, approximately 10 minutes.

 

Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in the buttered baking pan, with the loose ends of the leaves on the bottom. Brush rolls with melted butter. Bake for 1 hour.

 

Drain juices from the pan into a large skillet. Over high heat, bring juices to a rolling boil and cook until reduced to make a shiny glaze. Slowly stir the cream into the glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl and pour the sauce over them.

 

Serve hot.

 

Makes eight servings or sixteen cabbage rolls.

 

Enjoy!

C

Chop Suey

Contrary to popular belief, Chop Suey is a Chinese dish that did not originate in China. It is in fact American. Chop Suey became popular in the 1950's after the US armed forces returned from the Orient following the Korean War with a host of new culinary sensations that resulted in an explosion of Chinese restaurants here in the USA. No one knows exactly who first came up with Chop Suey, but it was quickly established that this dish wasn't a gift from the Chinese. (In fact, in the Chinese language "chop suey" literally translates as garbage.) But this one quickly became a huge hit with Americans who didn't know it was an invention of our own. Its popularity waned in the 70's after more authentic Chinese restaurants became the norm around the country. There are many recipes for Chop Suey but this one is my favorite. I originally got it from a Julia Child cookbook over twenty-five years ago and I still make it today.

1/4 cup shortening

1 pound stir fry cut beef

1 cup diced onions

1 1/2 cups chopped, raw cabbage

1 teaspoon salt

1 teaspoon black pepper

1 1/2 cups hot water

1/2 can green peas with carrots

2/3 cup cold water

2 1/2 tablespoons corn starch

3 tablespoons soy sauce

2 teaspoons sugar

1 12 ounce package La Choy chow mein noodles

 

Cut the stir fry beef into 1-2 inch chunks. Melt the shortening in a frying pan and then add the beef and onions, and fry until the beef is done. Drain the excess shortening from the meat and onions.

 

Add in the cabbage, salt and pepper, hot water, and peas with carrots. Bring to a boil. Then turn down heat, cover and simmer for five minutes, stirring occasionally.

 

In a separate bowl, combine the cold water, corn starch, soy sauce, and sugar. Mix well and pour over the meat and vegetables in your frying pan. Cook over medium heat for five minutes or until thickened to taste, stirring constantly.

 

Take one 12 ounce package of La Choy chow mein noodles and prepare as directed. Stir into the meat and vegetables.

 

Serve while hot. This one heats over quite well, too!

 

Enjoy!

C

Ema Datshi

Ema Datshi is a national dish of Bhutan. It is traditionally screaming hot, as are most Bhutanese dishes, but it is very good and also a perfect way to liven up any dinner party you want to give. I originally got this recipe from a British friend who didn't warn me ahead of time just how hot it is, and while I am not generally a fan of really hot foods, I found this to be delicious! If you can't stand hot, spicy foods, leave this one alone. If you can, you'll thank me for sharing this.

8 ounces chili peppers (green and of medium hotness, cut lengthwise)
1 onion, chopped lengthwise
2 tomatoes
8 ounces Danish Feta cheese (The cheese used in the Bhutanese recipe cannot be found outside Bhutan.)
5 cloves of garlic, finely crushed
3 leaves of cilantro
2 tablespoons vegetable oil
4 cups cooked red or white rice

Put the chilies and chopped onions in a pot of water (about 12 ounces). Add the vegetable oil. Then boil on medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 minutes.

Add cheese and let it remain for 2-3 minutes.

Add coriander and turn off the heat. Stir. Put a lid on the pot for another 2-3 minutes.

Serve a plate at a time on a bed of red or white rice.

Enjoy!
C

Easy Potato Soup

This is a very easy recipe that I learned from my dad. It really hits the spot on a cool autumn day.

 

4 large potatoes

1/2 large sweet onion

1 small canned ham

2 cans Swanson chicken broth

 

Wash your potatoes, peel them, wash them again and dice them up. Put in a soup pot. Wash and peel your onion. Cut it half in two and dice up one half for the soup. Add to potatoes. (I always put the other half of the onion in a ziplock bag and refrigerate for later use.) Open your canned ham, drain, and then cut it into bite size pieces. Add to the potatoes and onions. Lastly, pour the two cans of chicken broth over your other ingredients. If all ingredients aren't covered by the broth, add extra until they are. Stir well.

 

Bring to a boil then cover, reduce heat, and simmer until the potatoes are tender. This usually takes about an hour. Stir occasionally.

 

When the soup is almost ready, you will need to take one cup of milk and one and a half tablespoons of corn starch, mixed well together, and add to the soup as a thickener. Remove from heat when your soup is the consistency you desire.

 

This is really good served with shredded cheddar cheese on top and oyster crackers, or with cornbread. Either way it's a winner.

 

Enjoy!

 

C

Delicious Lamb Chops Recipe

I realize lamb isn't everyone's cup of tea but this recipe is easy, delicious, and will make a fan out of anyone who doubts that lamb can be delicious. I don't recall where I got this recipe from but it has livened many a dinner party for me. You will need a small skillet with its lid.

 

2 lamb chops (approximately 1 pound.)

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon minced onion

1/3 cup lemon juice

2/3 cup water

 

Slowly heat the olive oil in skillet. Add the lamb chops and brown well on both sides (approximately five minutes.)

 

Add the remaining ingredients together in a bowl and mix well. Pour over the lamb chops in the skillet. Bring to a boil. Reduce heat and simmer, covered, for about forty minutes or until the lamb is tender. Remove chops.

 

Thicken the oil mixture in your skillet with 1 tablespoon corn starch and 1/2 cup water. Bring to a thick consistency.

 

Serve your lamb chops with white rice (prepared as per manufacturers instructions) and gravy.

 

(You can double and/or triple the ingredients as necessary.)

 

Enjoy!

 

C

Lemon Daiquiries

You’ll need your blender for this one.

1 ½ cups Bacardi Dark Rum
1 can Minute Maid frozen lemonade (thawed)
½ can water
½ blender pitcher of crushed ice

Combine the above ingredients in your blender and mix on high for about a minute. Serve in chilled glasses.

Warning: This may have the consistency of a milkshake but it has the effect of morphine if you overdo it.

Enjoy!

C

Peanut Butter - Potato Pinwheels

This is a recipe I got from my mother. It is very easy to make and is a delicious candy to serve on any occasion.

1/4 cup mashed potato flakes
2 tablespoons milk
1 teaspoon vanilla flavoring
1 pinch of salt
1 sixteen ounce package of confectioner's sugar
1/2 cup creamy peanut butter

Combine mashed potato flakes, milk, vanilla flavoring, and salt in a bowl. Mix well. Stir in the confectioner's sugar until it reaches the consistency of dough. Chill in the refrigerator for 1 hour.

 

Place a length of wax paper on your countertop. Take the potato dough from the fridge and knead it into a rectangular shape about 1/4 inch thick. Spread the peanut butter onto the dough until you've completely covered it. Then, being careful not to "tear" your dough, roll it into a log. Refrigerate for another hour.

 

Cut your candy into pinwheels and serve.

 

Enjoy!

Carey

Shepherd's Pie

This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!

Preheat oven to 350 degrees.

Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.

To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

Carey

Italian Chicken

4 boneless, skinless chicken breasts
Pasta Sauce
Shredded Mozzarella Cheese

Preheat oven to 400 degrees.

 

Wash your chicken breasts and place them on a lightly greased baking pan. Bake for twenty minutes. Remove from oven.

 

If you haven't made your own pasta sauce, use any brand you like (my current favorite is the tomato, garlic, and onion variety from Ragu.) Put three to four tablespoons of pasta sauce over each piece of chicken. (Don't use the tablespoon from your measuring spoons; use a tablespoon from your kitchen utensils drawer.)

 

Lightly sprinkle each chicken breast with the shredded mozzarella cheese.

 

Return to oven and continue baking for another fifteen to twenty minutes.

 

Serve with any vegetable(s) you like and either garlic bread or rolls.

 

Enjoy!

Carey

Loaded Potatoes 2.0

This is a delicious dish that isn't very hard to prepare. I got this recipe from a lady I used to work with who was always bringing in goodies for the rest of us. I make it for guests and occasionally just for myself. LOL.

4 large boneless, skinless chicken breasts
2 dozen red potatoes
1 pound peppered bacon
1 packet onion soup mix
1 pound shredded cheddar cheese (mild or sharp according to personal taste)

Preheat oven to 400 degrees.

Take four large boneless, skinless chicken breasts and place them on a greased pizza pan. Sprinkle lightly with garlic salt. Bake for thirty minutes or until they fork tenderly; cut into bite sized pieces when done.

Turn the oven temperature down to 350 degrees.

Take two dozen red potatoes, wash them thoroughly and cut each potato in half. Boil until tender (about half an hour to 45 minutes depending on the size of the pan you use.) Drain in a colander.

Fry one pound peppered bacon until crispy. Drain grease from the bacon and cut into pieces roughly the same size as the chicken chunks you’ve already prepared.

Put your potatoes into a casserole dish, add the chicken and bacon, and stir it all together until well mixed.

Prepare one packet of onion soup mix per directions. Pour over the meat and potatoes. Sprinkle one pound of shredded cheddar cheese over everything.

Bake at 350 degrees until the cheese is melted and slightly browned (about fifteen to twenty minutes.)

Serve with steamed vegetables (Bird’s Eye make a delicious blend called Asian Medley that you can find in the frozen food section of your grocery store) and whichever bread you choose.

Enjoy!

Carey