CLUB SANDWICHES: Club sandwiches are always a good idea. While the
original version is said to have been made with turkey or chicken,
nowadays you can easily swap in other ingredients. This recipe adds a
layer of ham, for extra meat and deliciousness.

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

Title: Lofthouse Club Sandwich
Categories: Pork, Poultry, Vegetables, Breads
Yield: 2 sandwiches

6 sl good-quality bread
1/2 lb Deli turkey; thin sliced
1/2 lb Deli ham; thin sliced
2 sl Colby-jack cheese
4 sl Cooked bacon
4 sl Tomato
Romaine lettuce
Mayonnaise
Mustard

Toast bread in toaster until golden-brown. Let cool
completely before building sandwiches.

Take one slice of bread and slather with mayo/mixture.
(as much or little as you like).

Top that slice of bread with 3 pieces of turkey. Top
turkey with romaine lettuce and 2 slices of bacon.

Take one more piece of bread and top it over the bacon.
Slather that piece of bread with a little more mayo/
mustard. Add 3 pieces of ham, 1 slice of cheese, 2
slices of tomato and lettuce. Top with one more piece of
bread.

Slightly press the top of the sandwich down, to help
everything stay together. Repeat same process with
remaining ingredients and 3 pieces of bread. You will
have 2 large sandwiches total. Cut each sandwich into 4
triangles and serve!

Yields: 2 large sandwiches (serves 2-4)

RECIPE FROM: https://life-in-the-lofthouse.com

Uncle Dirty Dave's Archives

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Dave Drum wrote to All <=-

Title: Lofthouse Club Sandwich
Categories: Pork, Poultry, Vegetables, Breads
Yield: 2 sandwiches

1/2 lb Deli turkey; thin sliced
1/2 lb Deli ham; thin sliced

The ones I like use real off the bird turkey. There was a
diner in town here (closed years ago) that Andrea and I always
went to for a club and it was off the bird turkey.... We
still talk about them... and the fried they made.

Shawn

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Shawn Highfield wrote to Dave Drum <=-

Title: Lofthouse Club Sandwich
Categories: Pork, Poultry, Vegetables, Breads
Yield: 2 sandwiches

1/2 lb Deli turkey; thin sliced
1/2 lb Deli ham; thin sliced

The ones I like use real off the bird turkey. There was a
diner in town here (closed years ago) that Andrea and I always
went to for a club and it was off the bird turkey.... We
still talk about them... and the fried they made.

I, too, prefer "real" turkey rather than the "chopped & formed" lowest
common denominator dreck from Jenny-O and Eckrich. Or even Boar's Head.

Not really deli turkey as we know it .....

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

Title: Turkey Deli Roast
Categories: Poultry, Pork, Cheese, Herbs, Vegeetables
Yield: 6 servings

12 sl (rashers) rindless streaky
- bacon
500 g (about 8) turkey escalopes
6 Herby sausages
50 g Pitted black olives
150 g Ball mozzarella; diced
1 sm Handful fresh basil leaves
1 Roasted red pepper; diced
1 tb Clear honey

Set the oven @ 160ºC/325ºF/Gas 4.

Lay a large piece of foil on your worktop and lightly
brush with olive oil. Arrange the bacon side by side
along the foil.

Bash each turkey escalope between two pieces of
clingfilm with a rolling pin to flatten slightly, then
arrange down the centre of the bacon strips, slightly
overlapping them.

Remove the skin from the sausages and spread over the
turkey to cover. Scatter over the olives, mozzarella,
basil leaves and pepper. Tuck the bacon over along the
short ends and then roll up tightly like a swiss roll.
Wrap tightly in the foil and twist the ends of the foil
to seal completely.

Place on a baking sheet and bake for 1 hour. Remove foil
and tip any juices into a small dish. Add the honey to
the meat juices and brush over the bacon.

Return the meat to the oven for 15 mins until the bacon
is crisp and golden. Slice and serve with tagliatelle
tossed with four-cheese sauce, scattered with fresh
basil leaves.

By: Anna Penniceard

RECIPE FROM: https://www.goodto.com

Uncle Dirty Dave's Archives

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Dave Drum wrote to Shawn Highfield <=-

I, too, prefer "real" turkey rather than the "chopped & formed" lowest common denominator dreck from Jenny-O and Eckrich. Or even Boar's Head.

Having said that, I do have deli turkey in the fridge for work lunch.

Not really deli turkey as we know it .....

I'd try that.

Shawn

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Shawn Highfield wrote to Dave Drum <=-

I, too, prefer "real" turkey rather than the "chopped & formed"
lowest common denominator dreck from Jenny-O and Eckrich. Or even
Boar's Head.

Having said that, I do have deli turkey in the fridge for work lunch.

Not really deli turkey as we know it .....

I'd try that.

My favourite turkey is leftover turkey sliced and done up with mash and
gravy as a "hot turkey sandwich" sided with cranberry sauce. One could
use leftover dressing as well in place of the tatties. But, somehow I
never seem to have any leftovers from my dressing.

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

Title: Tried & Enjoyed Oyster Dressing
Categories: Seafood, Breads, Stuffing, Herbs, Vegetables
Yield: 3 Quarts

7 oz (1/2 pkg) Arnold's Onion
- Cubes *
7 oz (1/2 pkg) Arnold's Sage
- Cubes *
1 c Bread crumbs
1 lg Onion; chopped chunky
3 ts Ground sage
2 ts Parsley flakes
1 ts Poultry seasoning
Salt & pepper
1 lg Egg; slightly beaten
16 oz (or 32 oz) jars (1 or 2)
- select oysters, cleaned,
- drained
2 tb Butter
28 oz (2 cans) chicken broth
1 c Water
1 tb Minor's or GFS chicken soup
- base
2 c Oyster stock

* If Arnold's is not local to you - use what's available.
I have used Pepperidge Farm, Arrowhead Mills, and even
Kraft's "Stove Top" seasoned bread cubes to good effect.
~ UDD

In large bowl, combine the onion bread cubes, sage bread
cubes, bread crumbs, onion, sage, parsley, poultry
seasoning, and salt and pepper to taste.

Mix in the egg. Add oysters and fold lightly with hands.

In saucepan, heat (do not boil), the butter, chicken
broth, water, chicken soup base and oyster stock. Add to
stuffing mixture. Pour into greased 2 quart baking dish.
To avoid mixture from boiling over, you may want to use
2 baking dishes.

Bake in 350ºF/175ºC oven for 1 hour or until dressing
bubbles in middle.

This recipe yields about 3 quarts.

Serve hot, is great as a leftover. (If there are any
leftowvers - UDD)

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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Dave Drum wrote to Shawn Highfield <=-

My favourite turkey is leftover turkey sliced and done up with mash and gravy as a "hot turkey sandwich" sided with cranberry sauce. One could
use leftover dressing as well in place of the tatties. But, somehow I never seem to have any leftovers from my dressing.

That's a good one too. I really want a turkey sammich now. We do have
a bird in the freezer maybe I'll break down and brave the heat for a day
to cook it.

Shawn

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Shawn Highfield wrote to Dave Drum <=-

My favourite turkey is leftover turkey sliced and done up with mash and gravy as a "hot turkey sandwich" sided with cranberry sauce. One could
use leftover dressing as well in place of the tatties. But, somehow I never seem to have any leftovers from my dressing.

That's a good one too. I really want a turkey sammich now. We do have
a bird in the freezer maybe I'll break down and brave the heat for a
day to cook it.

I buy turkey thighs and drumsticks (way cheaper than whole birds or
breasts) and cook those as needed. And it doesn't take nearly as long
as a whole bird. Bv)=

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

Title: Turkey Thighs w/Pickled Cranberries & Onions For Two
Categories: Poultry, Herbs, Fruits, Citrus, Vegetables
Yield: 2 servings

1 Lemon
2 cl Garlic; grated, pressed or
- minced
1 tb Minced fresh thyme leaves
1 1/2 lb Bone-in, skin-on turkey
- thighs
Salt & black pepper
1 md Red onion; thin sliced
1/2 c Coarse chopped cranberries
1 tb Fresh lime juice
2 ts Granulated sugar
2 tb Unsalted butter; into cubes
1/4 c Chopped fresh cilantro,
Basil or parsley leaves; for
- serving

Finely grate 1/2 teaspoon zest from the lemon and put it
in a small bowl with the garlic and thyme. Halve the
lemon and squeeze 1 tablespoon of the juice into the
bowl. Mix everything into a paste.

Pat the turkey thighs dry and season with salt and
pepper. Smear turkey with the paste and place thighs on
a plate. Refrigerate, uncovered, so the skin can dry
out, for at least 2 hours and up to 2 days.

Meanwhile, squeeze the remaining juice from the lemon
halves into a medium bowl. Add the onion, cranberries,
lime juice, sugar and 1/4 teaspoon salt, tossing well.
Let the mixture sit at room temperature, tossing
occasionally, until the onions wilt and turn pink, 1
hour. Cover and refrigerate until serving. (These can be
made up to 3 days in advance.)

Set oven @ 375ºF/190ºC.

Put turkey thighs on a baking pan and dot with butter.
Roast the thighs for 40 to 50 minutes, until the skin is
crisp, the meat is cooked through and the juices run
clear. (No need to rest here.)

Serve turkey with a little of the cranberries and
pickles on top, with herbs scattered over everything.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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