MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

8 sl Fresh ham; cooked
4 Seeded 8" buns; sliced,
- toasted

MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Good quality oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Granulated white sugar
pn Salt

MMMMM-------------------------GARNISHES------------------------------
1 lg Yellow onion; sliced thin
2 md Tomatoes; sliced thin
4 Leaves of head lettuce
Dill pickle slices

MAKE THE SAUCE: Chill a stainless steel mixing bowl
until very cold. Take a large egg from refrigerator
and using an electric mixer, beat egg thoroughly.

While continuing to beat, slowly add vegetable oil and
Heinz catsup. To this, add Worcestershire sauce, sugar,
and pinch of salt. Serve over sliced fresh ham.

Makes 1 quart of sauce.

Toast the buns, spread the bottom of the bun with a
thin layer of sauce. Place two slices of fresh ham on
each bun bottom. Drizzle more sauce over ham, Dress out
the sandwich with the garnishes as desired. Place top
slice of bun over the garnishes and present to diner(s).

As served at the Pig Hip Cafe, Broadwell, IL

Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7

From: http://www.astray.com

Uncle Dirty Dave's Kitchen

MMMMM

... Bad: Manhattan clam chowder. Worse: Clam Manhattans
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

8 sl Fresh ham; cooked
4 Seeded 8" buns; sliced,
- toasted

MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Good quality oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Granulated white sugar
pn Salt

MMMMM-------------------------GARNISHES------------------------------
1 lg Yellow onion; sliced thin
2 md Tomatoes; sliced thin
4 Leaves of head lettuce
Dill pickle slices

MAKE THE SAUCE: Chill a stainless steel mixing bowl
until very cold. Take a large egg from refrigerator
and using an electric mixer, beat egg thoroughly.

While continuing to beat, slowly add vegetable oil and
Heinz catsup. To this, add Worcestershire sauce, sugar,
and pinch of salt. Serve over sliced fresh ham.

Makes 1 quart of sauce.

Toast the buns, spread the bottom of the bun with a
thin layer of sauce. Place two slices of fresh ham on
each bun bottom. Drizzle more sauce over ham, Dress out
the sandwich with the garnishes as desired. Place top
slice of bun over the garnishes and present to diner(s).

As served at the Pig Hip Cafe, Broadwell, IL

Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7

From: http://www.astray.com

Uncle Dirty Dave's Kitchen

MMMMM

... If the family skeleton must remain, make it dance.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Beef Salad for Sandwiches
Categories: Beef, Vegetables, Sauces
Yield: 8 Servings

16 oz Leftover beef; ground fine
- or shredded
1 md Onion; minced
1 cl Garlic; pressed, minced
1/2 c Fresh bread crumbs
3 tb Dill pickle relish; or more
1/4 ts Fresh ground black pepper
Mayonnaise to make a smooth
- pate

Combine ingredients in a suitable container, stirring
until well combined and of a smooth and spreadable
consistency.

Spread on bread of your choice and garnish with lettuce
leaves and/or sliced tomatoes.

Should be enough for eight sandwiches.

Uncle Dirty Dave's Kitchen

MMMMM

... For real sponge cake, borrow all ingredients.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tongue For Sandwiches
Categories: Beef, Offal, Herbs
Yield: 12 Servings

3 lb (to 4 lb) calf/beef tongue
2 md Yellow onions; peeled,
- quartered
2 cl Garlic; peeled, bruised
1 California bay leaf
12 Black peppercorns; cracked
1 ts Dried thyme
1 ts Dried basil
Water to cover
2 tb Table salt

Choose a tongue of about 3-4 lbs; beef tongues can weigh
up to 9 lbs but the larger ones can be difficult to cook.
Tongues are readily available in most Latino markets. If
one is not available, you should be able to order one from
your butcher. Soak the tongue in cold water to remove any
traces of blood, then drain and discard the water.

Place the tongue in an 8 quart pot and cover with salted
water. Peel and cut the onions into quarters and add to
the pot. Bring the water to a boil, then reduce the heat
to a slow simmer. Add the garlic and herbs Cover the pot
and cook the tongue for 3 hours (if your tongue is not 3
pounds, plan on cooking 50 to 60 minutes per pound.) When
done, the tongue will be tender, easily pierced with a
knife.

To peel the skin from the tongue, should you wish to do
that to serve squeamish people: Remove the tongue from the
pot and allow it to cool just enough to handle. Slide a
knife under the skin to loosen it; the skin should peel
off easily while the tongue is warm, although it is more
difficult if the tongue has fully cooled.

Otherwise, remove the tongue from the water and let it
drain and cool until it is cool enough to handle. The
tongue is now ready to slice for sandwiches. I like to
make 1/8" to 1/4" slices. It can be served warm or cold.

Makes enough for 12 (or more) hearty sandwiches.

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pancake Sandwich
Categories: Breads, Pork, Eggs
Yield: 4 Servings

MMMMM--------------------------PANCAKES-------------------------------
1 lg Egg
8 oz Lemon-lime or club soda
1 3/4 c Aunt Pajama's Pancake Mix*

MMMMM--------------------------FILLINGS-------------------------------
Per serving
2 lg Eggs; cooked as desired
Salt & pepper
1 sl Cheese
1 sl Ham
+=OR=+
3 sl Cooked bacon
+=OR=+
2 Sausage patties
Softened butter
Jam or jelly or fruit
- preserves

* separate recipe - or buy Aunt Jemima's at the store.

Into blender, put egg, soda and prepared pancake mix.
Blend at high speed until smooth, 1 minute. Allow 1/3
cup batter for each 6" pancake.

Make eight (6") pancakes. Serve each diner two pancakes
and let them assemble their sandwich from the prepared
fillings

Makes four substantial breakfasts.

Uncle Dirty Dave's Kitchen

MMMMM

... "Never go to a doctor whose office plants have died." -- Erma Bombeck
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