Thursday, September 30, 2010

Sora's Pastrami Sandwiches

This recipe is from Sora:

1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)

Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.

Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.

Makes 6-8 sandwiches.

Apple Cobbler

--> 6-8 cups cored and sliced apples
1 cup raisins (optional)
1 ½ cups chopped walnuts, divided (optional)
½ cup flour
½ cup sugar (optional)
2 Tbls. Cinnamon
½ cup apple or orange juice
2 Tbls. lemon juice
½ cup syrup
1 box yellow cake mix, un-mixed
1 cup butter, melted

Place apples in a bowl, add raisins and 1 cup walnuts, if using. Sprinkle with flour, sugar and cinnamon. Mix well. Whisk juices and syrup together, pour over apples and blend well. Pour apple mixture into a greased 3-quart casserole or 9X13 inch pan. Sprinkle cake mix powder evenly over apples, covering completely. Drizzle evenly with melted butter, sprinkle with remaining ½ cup chopped walnuts.
Bake at 325 degrees for one and one-half hours. Turn off oven. Leave cobbler in the cooling oven for at least 30 minutes before serving.

Serve with whipped cream recipe below. (you could use cool whip or canned whipped cream, but this is so much better...)

Whipped Cream
1 quart heavy whipping cream
¼ cup honey

Place whipping cream in a metal bowl, put bowl in the freezer along with whisk attachment for your mixer for 20 minutes. Remove from freezer and whip cream on medium high until it begins to thicken. Turn mixer up to high speed and whip until stiff peaks form when you lift the whisk (after turning off the mixer of course). Return speed to medium high and gradually add the honey; be careful not to whip too long or you will get butter!