Ms Treva, since this was totally your idea and I had never heard of such a thing, I wanted to share with you how it all turned out. Please bask in all your craftsmanship my dear friend…
I am a big fan of Saint Patrick’s Day. I suppose it could be the corned beef and cabbage simmering in the crock pot and the family gathered around the table to share in its deliciousness, or the multitude of Irish blessings being passed around and spoken in a make-believe Irish accent all day, of course. Maybe it’s the promise of spring just starting to round that corner from the long cold winter, or the warm, lavish rains that promise to bring forth life in the plants and trees. It might be the colorful rainbows and puffy white clouds that decorate the blue skies above. Perhaps its the hope that I’ll finally find a 4-leaf clover in spite of my life-long futile search (I’m convinced they don’t exist), but I love that our lawns are begining to turn green again and I don’t care if it’s mostly clover and weeds so long as it’s green! And what can be more visually appealing than the beautiful wildflowers that clothe the meadows as chirping birds and mischievous squirrels hail that it’s time to reset our clocks (gosh what a stupid practice – I’m so bloody tired).
So, my Bestie and I were chatting by phone a few days ago and she suggested a fun something to do with the grandkids this Saint Patrick’s Day —– Leprechan Traps. Have you heard of them? I never had. She told me all about them and I decided it would be a fun, not a lot of hassle, way to bring some fun to the holiday and pass the hours bonding with my two favorite people out in the beautiful sunshine.
First we goobled some dinner…
…And then the girls and I sat down to make our Leprechaun traps. We used some old shoe boxes I found out in my garage, plus some construction paper, glitter paint, and wooden kabob skewers. We sure could have made them a whole LOT cuter, but we were in a bit of a hurry, anxious to hopefully catch one of these little creatures. So once the girls had hastily constructed two traps each, we were ready to go find some good places in the yard to set them up, hopefully some places with clusters of lush, green clover.
We hoped to make up for our lack of decorating panache by dusting the grass and shamrocks with lots of glitter, as Leprechauns are attracted to things that sparkle (so I am told). The girls decided they would fill their empty glitter tubes with water and leave them under the traps to draw the Leprechaun’s attention. We tried to be very quiet and sneaky in case the Leprechauns were watching us and listening.
Since a watched trap never catches anything we went back in the house and granny Googled to see if anyone had ever gotten a picture of a Leprechaun, so we could see what they looked like. Alas, we were pleasantly surprised to find someone had. They sure must have been sneaky, and had a really really nice camera with a big telephoto lens to catch this little guy taking a siesta on a tree branch. Isn’t he cute? How lucky for us to get to see what one looks like!
To pass the time we decided to watch a movie and give the leprechauns some time to be lured to our traps. About halfway through the movie we checked outside the window and found one of our traps had been sprung (thanks to grandpa who was secretly in on the charade ;)). Oh how exciting!!! The girls and I could barely get outside fast enough, and when we did we found all four of our traps were sprung. We were a little bit nervous at first to lift the boxes, sure that one of the little guys would dash out and maybe kick us or try to bite us as they ran away. But we mustered some bravado and carefully lifted each box (in retrospect a person standing back with a fishing net would have been good for effect) hoping to have caught a leprechaun, but darnit, not a one. Shucky darns!!!
But, to our utter delight, our sweet little guy must have appreciated the clover in our yard, or the glitter we sprinkled all over, or perhaps felt sorry for us for our shabby looking traps, because there were little presents under each box. The leprechauns must have left them. Each had a small black kettle filled with either gold nuggets gum, or gold foil covered chocolate coins. We gathered up all the little gifts and as we were walking back to the house, we spotted a big black kettle by the well house with even more little surprises inside. The girls squealed! How awesome was this? Our sweet little leprechaun had left the girls some fun little craft projects to do, along with some hair ties, and candy necklaces. He must have liked their giggles as he spied us setting those traps.
We spent the rest of the day doing our little crafts, eating second helpings of dinner, making an Irish whiskey cake with whipped cream and sliced strawberries on top, using the freshly picked strawberries we picked the day before from a farm outside of Poteet. It was all very delicious.
Gosh, what a fun Saint Patrick’s Day! Who knew you could catch leprechauns in south Texas?
Of course, everybody knows there’s no such thing as leprechauns, right?
* * *
“But have nothing to do with worldly fables fit only for old women. On the other hand, discipline yourself toward godliness.” 1 Timothy 4:7
I thought I’d share a recent school party that I did for my granddaughter’s class. She and her classmates have been reading The Lion, The Witch, and the Wardrobe, and as the kids were nearing the end of the book their amazing (and I do mean A-M-A-Z-I-N-G!!!!!!!) teacher asked if I would like to put together a party to help them celebrate finishing the book. “Well heck ya,” I told her! “I love that stuff” (which I’m fairly certain she already knew 😉 )! Anyway, I’m sharing with y’all, just in case someone else out there has the opportunity and would like some ideas.
The Wardrobe Doors
I made a fairly crude set of wardrobe doors to decorate the classroom door entrance, out of a large cardboard box (I think it came from a furniture store). I measured the classroom door and then cut the cardboard to fit using a square and a utility knife. Then I painted the cardboard with some mahogany colored varnish I had leftover from a furniture refinishing project I did a while back. I let the cardboard dry for about a week and then I cut the doors in half lengthwise. I didn’t have a lot of time to make these doors, otherwise I would have put a lot more thoughtful detail into them, but at least I gave them handles.
Since the door frame on the classroom was metal, the only way I knew of to be able to attach these doors was to use clear packaging/shipping tape all along the henge edges to tape the doors to the door frame. This worked fairly well. Perhaps Duct tape would have been better??? Of course, the doors wouldn’t stay closed once they were hung, so we had to use a small cardboard dowel rod and insert it in the door handles to hold them closed until all the kids arrived and could walk in together to discover the transformation of their classroom. Their teacher kept this all a total surprise!
I used an inexpensive shower curtain rod (purchased from Walmart for about $5) to hang some long robes and long dresses on. Beings this is south Texas nobody had long coats we could use, and I wasn’t sure how much weight that rod would hold either. Anyway, as soon as the kids opened the wardrobe doors, all they saw was a closet full of clothing which they had to walk through.
It’s Always Winter in Narnia
Once inside it was a winter wonderland. I had cut out about 25 paper snowflakes and hung them to the ceiling with string and push pins, all over the classroom.
It’s not a party without food…
Soooo, I thought it would be fun to celebrate all the foods featured in the book/movie:
For the White Witch’s table I made a White Hot Chocolate in a large thermos and had glass mugs for the kids to drink it out of. I glued little snowflakes on each mug. Next to that was a round box filled with Turkish Delight, tied with a green silk ribbon!
I used quilt batting to cover the table in “snow.” I placed a framed quote from the book, and a large sample box of a big variety of flavored Turkish Delight, which I ordered from amazon.com about a week ahead of the party. Oh my gosh! It’s delicious. I had never had it before, have you? I want to order another box just for myself. Then again, I’ll just eat the whole thing and it does nothing for my girlish figure, so I probably better not!!!
The Beaver’s table needed to feature fish and potatoes, and marmelade roll-ups. But, as much as I love “fish n’ chips” I didn’t figure the kids would be as big of fans – so I went with Swedish fish and Goldfish crackers, and potato chips. I thought the ones with skins on would be the coolest so I went with TGIFriday’s potato chips. I served the little morsels in these perfect little wooden bowls that my husband made for me several months ago. And I covered the table in a brown fur table cloth.
Now if you are familiar with the story, the Beaver’s had beer with their supper. But they also had tea, which is a bit more kid-friendly. I went with iced tea. And after trying, and failing, to make the little sandwiches into roll-ups, I decided to just cut them into triangles. I was surprised that the kids liked marmelade, but they ate the whole platter!
Finally was Mr. Tumnus and Lucy’s Tea Party table. I set this table with real teacups, and a spread of “sugar topped cupcakes” and TOAST with honey butter. I brewed a big pot of tea and set out sugar cubes and lemon slices so the kids could doll up their cups as they wished.
I made the honey butter using a stick of real butter and added about 1/4 cup of honey and a tsp of cinnamon to it. And the cupcakes I made with a yellow cupcake batter and a brown sugar buttercream frosting that is out of this world. I found it when I went looking for a frosting I could make without powdered sugar. OMG! They were beyond delicious!!!!! In fact, this might be my favorite frosting of all time!!!!! You must try it! Once I frosted the cupcakes, I sprinkled them with sugar sprinkles. They turned out pretty!
So there you have it…our party in a nutshell! The kids were so excited!!!! It was all the reward I would ever need to get to watch their faces as they entered the classroom with wide-eyed wonder and awe. They saw the snowflakes and started jumping. They wanted to keep them for souvenirs, which of course I obliged. And I even promised to come teach them how to make them some afternoon. They ate everything there was to eat and some of every beverage. And when it was all said and done, they each wrote notes thanking me for all my efforts, and telling me how much they loved the party and will never forget it as long as they live! Well, if that doesn’t make your heart go pitter pat, I don’t know what would. I must be the luckiest ol’ gal on the block to have such a wonderful opportunity to lavish love on this precious group of kiddos. I feel so very honored that their teacher trusted me for this task.
The kids drank and ate their fill while they watched the movie version of the book. And when the party was over, the kids found their way back to the real world by the soft glowing light of the street lamp!
What a blast! And there you have it!!!!! You could make this a classroom party for your kids, as I have done, or you could use it for a theme birthday party, or even celebrate summer book reading with a theme party. The kids will remember it forever!!!!
“And whatever you do, do it heartily, as to the LORD and not to men.” Colossians 3:23
My husband has let me in on a little covert operation he has been planning for his granddaughters, and it tickles me so much I’ve decided to blog about it. He’s been scheming this thing in his head for months. The first thing he did to get the ball rolling was hunt for an appropriate treasure box, which he found at Hobby Lobby, except that it needed a sturdier bottom. It didn’t take much to just attach a piece of wood. He then began filling it with treasures: handfuls of pennies that he spray-painted gold and silver, and a few other miscellaneous discarded junk jewelry pieces that once belonged to his mother – probably things she found at garage sales and never did anything with.
And then this is where I became involved in the delicious conspiracy. He wanted some help coming up with some sort of little story, not a treasure map, but a story that would pique their little interests and ignite some spontaneous junior sleuthing. He thought it would be neat if the story was written on parchment paper and then rolled up and tucked in a bottle with a cork in the top. He planned to place this bottle in a sort of inconspicuous place somewhere along the path by the river where the girls could stumble upon it while outside adventuring with their grandpa.
Now mind you, grandpa has already been out and surveyed where he plans to bury this treasure, and deposit the bottle with the message inside, and he’s also done a fair amount of trail grooming through the tundra of bamboo we have growing along the banks of our river. In fact, as he took me on a tour, he pointed out the clever touches he’s added — like putting googlie eyes on some random stalks of the bamboo, so he can say to the girls, “Do you get the feeling you’re being watched?” And then wait for them to get it! Ha! Ha!
It was this curious little detail that sparked my imagination for a story. I sat down with my trused computer and after a few minutes, this was what I came up with:
THE TRAP HAS BEEN SET!!!!!!!
We are both so excited about this and hoping we can pull it off. Our imaginations are spilling over with delirious day-dreams of how the girls will react. Will they truly believe they’ve found an old old letter in a bottle, and that it leads them to a real buried treasure? I think both our hearts might just burst with excitement. But we’ve got to play it cool. We’ve got to both stay in character, as if nothing whatsoever is up. In fact, I’m just going to stay indoors the day they come over (if I can possibly contain myself) and let grandpa do all the clever charades. I’ll just try to act surprised when they come screaming into the house with stuff in their hands, and talking so fast I can’t even understand them. Hee hee!!!! And we’ll sit down on the floor and I’ll let them tell me all about the letter they found and I’ll let them read it to me, and I’ll let them explain how they looked for the treasure box and where they ended up finding it, and we’ll sort through all the stuff in their box, and I’ll take a group selfie with my cell phone and probably post it on Facebook (and here later, of course), and it will all be grand! Just grand!!!!! (I hope!)
“Children are an heritage of the Lord: and the fruit of the womb is His reward.” Psalm 127:3
“As arrows are in the hand of a mighty warrior; so are the children of one’s youth. Happy are the [GRANDPARENTS] whose quiver is full!” Psalm 127:4-5
UPDATE: The plan turned out better than we could have ever anticipated. The girls were delirious with excitement. Oh the sweet faith of a little child to so easily believe … almost makes a person ashamed to exploit it. But how fun to see them with so much enchanted enthusiasm, and to listen to the little wheels turning in their minds trying to solve a puzzle, trying to uncover a mystery, embarking on an epic adventure, and to hear them share their little theories with each other for where to look and why. It was as delightful an experience as any storybook or children’s film that’s ever captured your imagination. Sooooo much fun!!!!!
This recipe was originally featured in a McDonell-Rickards 20th Family Reunion Cookbook. I received a copy of the cookbook from my mother-in-law. My father-in-law (whose mother was a McDonell/Rickards) was friends with one of John Wayne’s stunt doubles and I’m told that’s how we got the recipe. I think John Wayne must have given it out to a lot of folks, as I’ve seen it featured in several other cookbooks and recipe collections.
I’ve altered it slightly from the original recipe, and it is one of my husband’s favorite dishes. He requested it this year for his birthday and since it is fresh in my mind I decided it was a blog-worthy recipe to share with y’all. It is a little bit time consuming to make with fresh chilies, but they are a must if you want your casserole to pop with flavor! We like the spicy chilies the best!!!!!!!!
18-20 fresh Anaheim or Fresno (or New Mexico – Hatch) green chilies
1 stick of butter
1 very large white or yellow onion, chopped
3 8-oz packages of pepper-jack Cheese, shredded
10 large eggs
½ cup of flour (seasoned)
1 tsp salt (and ground black pepper to taste)
Fresh salsa (or warm Ranchero sauce)
Chopped green onion
I start by roasting my chilies with a propane flame torch in our fire pit. I lay all my chilies out on the rack and then light the gas torch and run it up and down each chili until the skins start popping and blistering and turn black all over. Then I use BBQ tongs to turn the chilies over and roast them on the other side. When I’m done I gather them up into a gallon size plastic bag and let them steam in my kitchen for about an hour.
Next, I melt a stick of butter in my frying pan and chop up a very large white or yellow onion. I turn the heat down to medium, add the onion, and let it sauté over medium (to low) heat until the onions are completely caramelized.
Meanwhile, while the onions are cooking I peel the green chilies at the sink. I pull off the stems, swipe out all the seeds, and stack the split and flattened chilies on a plate. This is the worst part of the prep. The chilies often cause choking – (If you are sensitive you could wear a mask). Be careful also that you wash your hands really well afterward and don’t touch your eye or something. The residue on your fingers can cause irritation.
When my onions are ready then I am ready to begin assembly. Preheat oven to 350*F.
Drizzle melted butter (from the onions) onto the bottom of an oblong glass casserole dish. Use approximately 6 chilies to cover the bottom of the dish from side to side and end to end. Sprinkle 1/3 of the shredded cheese over the chilies, and then spoon about 1/3 of the caramelized onions around on the cheese. Repeat with a layer of about 6 chilies, another 1/3 of the cheese, and some more onions. Finish with a final layer of chilies, cheese, and the onions.
Break eggs into a large bowl. Add half-and-half, a sprinkle of salt and pepper, and the seasoned flour (I like the Louisiana brand Fried Chicken Batter mix, but if you don’t have any just add a generous teaspoon of Cajun seasoning – like Slap Yo Mama). Whip with a whisk until fully combined, and then pour this mixture over the chilies in the casserole dish. Place spoonfuls of salsa here and there on the top of the casserole. Place in preheated oven and cover with a piece of aluminum foil that’s been wadded up and flattened back out again and then tented over the casserole dish. Bake for 1 hour. Remove foil and jostle dish a little bit to make sure the egg has set and is cooked in the middle. If unsure you can remove the casserole and insert a knife in the center pulling it apart slightly to see if it is set up or still runny. If still runny, let it bake another 10 minutes and check again.
Let rest a few moments before slicing. I like to serve it with some fresh salsa (or Ranchero) drizzled on top, and also a dollop of ®Daisy! Sliced green onions and some minced cilantro are also wonderful for garnishes.
TIP: When serving, be careful not to dump your son-in-law’s portion all over the front of him in a fit of clumsiness! Wow! Besides being burning hot like molten lava to his flesh, it makes a terrible, horrible mess, ruins his favorite golf shirt, and is impossible to get out of the cracks of the furniture. Hey, I’ve invented the shirt plate! OMG, yes, this happened!
This is such a fun way to serve supper … at a family reunion – which is what we did, or with a group at church, or any group really. It would also be a great dinner to serve for April Fools, or a birthday party. You can let your guests know that you will be serving a wonderful 4 course lasagna dinner, or perhaps a pot roast supper, or hamburgers and fries. The meal is no mystery, it is how the courses will present themselves on each guest’s plate that is the riot. And that part is intirely up to your guests, bless their hearts, if they only knew what they were ordering (giggle). You may want to ask in the invitations if anyone has any food allergies, so you can accommodate.
I purchased this boxed version almost 20 years ago, and have not been able to find it anywhere since, online or in any bookstore. It was published by Oslund, Sonshine Company, Anoka, MN 55303.
For our Family Reunion, we modified it slightly. My sisters, mom, and I served the meal, and we had 25 to 30 guests. Each server was responsible for a table of guests. We placed carrot and celery sticks in a relish dish at each table, and the guests were allowed to nibble on those while they waited to be served, although some who did found out later when their meal was served without a fork or spoon that a carrot or celery stick would have made a nice utensil.
Here’s what’s in the box:
8 Invitations (two sided)
8 Menus (two sided)
FRONT (fold in half)
INSIDE (fold in half)
8 Place Cards (cut apart on dotted lines)
These each fold in half and set up like little tents
16 ID Cards
Kitchen Set-up diagram sheet
and Instructions (two sided sheet)
The Instructions are too little for me to read off the scanned page so I’ve written them out for us…
Masterminding a Mystery Dinner
New Testament Theme
“A Dining Experience You Won’t Forget”
CONTENTS: 8 Menus, 8 Place Cards, 8 Invitation, 16 ID Cards, Recipes.
OBJECT: To enjoy an unforgettable, unpredictable and hilarious dining experience.
SERVING: 1 waiter for 4 dinner guests; 2 waiters for 8 dinner guests
DECODED MENU LIST:
1. Crowd Leftovers
2. Christ’s Winnowing Tool
3. John the Baptist’s Lunch
– Grasshopper Pie
4. Prodigal’s Surprise
– Roast Beef
5 Symbol of Bitter Captivity
– Lettuce Salad
6. Circumcision Instrument
7. Christ’s Frequent Prayer Place
8. Hebrew Burial Cloth
9. Communion Element
– Wine or Grape juice
10. Evil Protein
– Deviled Eggs
11. Fruit of the Cursed Tree
– Fig Bars
12. Prodigal’s Lunch with Pigs
13. God’s Shekinah
– Glorified Rice
14. Carpenter’s Splinters
15. Fruit of the Vine
16. Baptizer’s Sweet Tooth
– Honey Nuts
(All of the food items on the above list can be purchased from the grocery store, near-by deli or take-out, which would eliminate most preparation time.)
INVITATIONS: Fill out invitation and mail two weeks prior to dinner. (Dining attire suggestions: casual, formal, biblical, etc.) (If your kitchen is near where you will serve your dinner guests, it is suggested that you conceal your kitchen with hanging sheets or tablecloths over the doorways. This way your guests can’t peek!)
Several hours before guests are expected to arrive, prepare the roast beef, pie, lettuce salad, deviled eggs, date bars, peas, and glorified rice. Refrigerate or bake according to recipe directions.
On a flat surface in your kitchen, designate a space for each menu item, in order of sequence, by using on or the food identification cards. This will help the waiters as they pick items for each course for their customers.
The table can be prepared as the host or hostess prefers. Write guest names on place cards and place cards where guests are to be seated.
One-half hour before guests are scheduled to arrive, place the following items by their respective food identification card on the flat surface; olives (in juice), grapes, toothpicks, spoon, fork, knife, and napkins. (OPTIONAL: Waiters can change into dark pants and white shirts with bow ties at this time. Also, appropriate music can be played. Provide each guest with a glass of water.)
As guests arrive, they can be welcomed to the Mystery Dinner and escorted to their appropriate place at the table.
Before delivering the menus to the guests, each waiter selects which guests they will serve. It is helpful at this point to request that the guests fill out their orders in silence. This avoids confusion and everyone discussing the menu selections. (Honestly, we allowed a little table talk.)
Hand each guest a menu and a pen. Give them approximately three to five minutes to fill out their course selections
During this five minutes, you can put the following items near their appropriate food identification card on the flat surface: roast beef (covered), bread, pie, lettuce salad, wine or grape juice, deviled eggs, bars, peas and rice.
Now it is time for the waiters to collect the menus and begin selecting items for the first course for one customer. Once all four items have been picked, the plate can be served to the respective guest. Continue with remaining guests.
After the waiters have served their customers, they go back to their first customer and remove any remaining items from the first course and begin on the second course. Make sure they do not keep utensils. This process continues until all guests have been served all four courses. IT IS AS MUCH FUN TO BE THE SERVER AS IT IS TO BE SERVED! ENJOY!
When we served our dinner we used a totally different menu; one that would be impossible to figure out. This was our menu:
And these were our 16 items, shown as the set up for our Kitchen:
You can go with a theme (Mexican, Italian, Chinese, Hawaiian, Southern Comfort Foods, BBQ, Seafood, etc.) in your food, decorations, and music. If you chose a Mexican theme, you could use Mexican items as the code words on the menu (such as: sombrero, cactus, poncho, maracas, piñata, mariachis, chili peppers, serape, etc.). You could decorate with Mexican blankets and cactus centerpieces, and play Mariachi music. In place of the relish dish, you could offer chips and salsa (people could eat with a chip if they didn’t get a utensil and were desperate). Encourage your guests to snap photos of the event and share them with you afterward. Our party was before cell phone days, but I could kick myself for not setting out some disposable cameras.
If using paper plates, remember to buy plenty. You’ll need a plate for each course for each person, so four plates per person X 8 guests would be 32 paper plates total. You can use different size plates. It would add to the humorousness having a large slice of lasagna and a slice of pie, if that’s what your guest ended up with, being served on an appetizer size plate, and equally funny to have a large dinner plate with only a toothpick, vegetable, napkin, and knife taking up space.
When the last person has been served the last course and all the plates have been taken away, that’s when servers can return each person’s menu to them and let everyone try to figure out which items were which code words. All of the servers and kitchen workers should join the guests. They will talk about how much fun that was and probably want to sit around and visit for a little while.
“You will show me the way of life, granting me the joy of your presence and the pleasures of living with you forever.” Psalm 16:11
I was channel surfing a while back and happened upon a show (on the Travel Network I believe it was) all about famous sandwiches in America. The host, the lucky dog, got to run around the country and sample all the most celebrated sandwiches. Of course I drooled and dreamed of how fun it would be to have such an awesome job – although I may not be able to afford the damage to my mid-section. At any rate, it got me thinking, sandwiches are the perfect summertime food. No slaving over a hot stove or hot oven, hallelujah! In fact, I could serve them once a week, even make a special day for it – like “Sandwich Sunday” (sort of like “Taco Tuesday” and “Meatless Monday”). I’m really kinda digging this idea. I think my Dagwood husband would be rather pleased with the idea as well! He’s such a sandwich guy. 😉
Grilled Cheese (served with Tomato Soup of course)
Does anyone ever out-grow grilled cheese? Honestly, my sixty-something man is still tickled when I set a grilled cheese sammy and a cup of tomato soup in front of him. Great inexpensive meal that’s easy to whip up for the two of us!!!! He likes his grilled cheese ooey gooey with white American and spicy Pepper Jack cheeses on buttered sour dough. It has to be real butter though, and real sour dough. Sometimes I use Texas Toast, and that is satisfactory to him. If I tuck a slice of grilled ham in the center with the cheeses, and a few slices of pickled jalapeno he becomes especially giddy. And it’s even better with a little sprinkle of garlic powder on the buttered side of the bread. Mmm mmm good!
Our favorite prepared tomato soup is La Madeleine’s, which comes in a jar and is creamy and delicious. We also like Amy’s. They are both really good mixed together, creamy + chunky and with a garnish of fresh Basil ribbons from my garden! YUM!!!
NOTE: Cheddar, Colby, Monterey Jack, Asiago, Fontina, Gouda, Gruyère, Havarti, Muenster, blue cheese, and soft cheeses such as Brie and Camembert also melt well, Remember to remove the rind if using a cheese with one.
Grilled Cheese kicked up a notch: lightly toast 4 pieces of sour dough bread and butter them lavishly on one side. Lay the slices buttered side down on a cookie sheet. Lay a thick slice of Gruyère on each piece of toast and set under the broiler until the cheese is just melted. Lay two or three pieces of crispy fried bacon on top of the melted cheese. Toast four more slices of sour dough bread and butter them on one side. Spread a layer of chunky apple butter or fig jam on the unbuttered side and place them jam side down on top of the bacon. Blue cheese, bacon, and fig preserves is a great flavor combination. Re-create the taste of French onion soup by layering sweet, soft caramelized onions with nutty Gruyere cheese on toasted sour dough. Craving a bite that’s both sweet and savory? Try combining indulgent Camembert with crisp apple slices and caramel sauce. Or try Monterey jack cheese layered with roasted poblanos and a splash of Adobo on a nice buttery egg bread. See other suggestions at Food Network.com.
PBJ (served with a big fat dill pickle and salty Potato chips)
I’ve been a “choosy mothers choose Jiff” kind of gal, on soft white bread, and with the traditional strawberry jam or grape jelly, or sometimes with creamy honeycomb honey spread over buttered bread for as long as I can remember. The sandwich in my photo above was made with crunchy Peter Pan and my own homemade Texas grape jelly. I wish you could taste how delicious it is. Best grape jelly I’ve ever had in my life!!!!! I’m telling you, that sandwich barely made it through the photography session. I couldn’t wait to lick the drizzle dripping down the front. This is a picture of my wonderful grape harvesting experience. You can’t tell in the photo, but it was about 107 degrees that day, which made picking a pretty sweaty experience. It was so worth the trouble though. Oooo man.
Okay, now the great debate: What sides go with a PBJ? Well, the old stand-bys when I was a kid were Campbell’s Chicken Noodle Soup, potato chips, dill pickle, fruit, or raw veggies. What were yours?
And then came the day that I thought to myself, like all the great thinkers before me, “What if…” and so I tried a PBJ HOT, and you know what? Not bad. Pretty darn delicious really, and kind of like stuffed French toast! I used my sandwich maker. Remember those? Do they still make them???
MrsH’s PBJ Stuffed French Toast
Preheat sandwich maker. Dot each cavity of the sandwich maker with butter just before placing sandwich on it. Make a peanut butter sandwich exactly the way you normally would with your favorite jam (I make a lot of homemade jams or fruit compotes and some of my favorites have been South Texas Grape jelly, Bourbon Habanero Apricot, Strawberry Rhubarb, Spicy Peach, Pecan Fig with lemon rind, Crab Apple Butter, Blueberry Lemon, and these wonderful bitter little kumquat type fruits that grow on a tree in my daughter’s yard made into marmalade – with a hint of vanilla bean – oh my it’s delicious).
Use a pastry brush to spread your egg/milk (French Toast) mixture on one side of your sandwiches and then lay them in the sandwich maker. Quickly brush on egg/milk mixture on the top slices of bread, dot with a little pat of butter, and close the lid over on the sandwiches and snap it closed. Cook as directed in the owner’s manual. *The reason I don’t dip my bread in the egg/milk mixture is that I think it makes the bread too soggy.
This is an open-faced sandwich made famous for being served at the Kentucky Derby. Start with Texas toast, then layer on slices of turkey. Cover with a peppered white cheddar cheese sauce. Sprinkle with cheddar and parmesan cheese (broil to melt). Lay two slices of fresh heirloom tomato, two slices of crispy fried bacon, and finally garnish with sliced green onion and chopped parsley.
We’ve all made these, but how do you like yours? My dad liked his plain Jane: leftover yeast roll spread with butter, turkey, salt and pepper. The end!
I always liked to add some lettuce to mine. Then as I grew up I realized this sandwich could be a mini feast on bread, starting with soft wheat bread, lavished with mayo, a thin layer of stuffing, a chopped up jalapeno popper, sliced or pulled turkey (salt & pepper), maybe a thin slice of ham, a little spread of cranberry sauce, some sliced onion, and romaine lettuce. Tah-dah!
This is just as yummy on a hogie roll, or stuffed inside a pita as it is on nice soft wheat bread lightly toasted. Mayo, lettuce, onion, tomato, turkey, turkey bacon (fried crispy) and then repeat layers. Dagwood would approve!
Hot Ham & Cheese
In Paris Croque Monsieur is sold from pushcarts on streets all over the city. Croque Monsieur is a classic French ham and cheese, straight from the streets of France. Savory sliced smoked ham and Swiss with a garlic cream Béchamel sauce and baked on fresh wheatberry bread. Bake this sandwich in the oven until it is hot, the cheese is melted, and the top is golden brown. Below a hot ham and cheese on rye is shown with a bowl of Polish Sichi.
A deep-fried ham and cheese sandwich, often served with a sweet jam dip. This looks like a pretty awesome recipe from Ashlee Marie!
MrsH’s Ham Salad (Deviled Ham) Sandwiches
I usually always make this sandwich filling with leftover Easter ham (glazed spiral cut smoked ham). I have an old meat grinder that my mother-in-law gave to me, which works perfectly for grinding the ham into the perfect texture. To the ham I add mayo, mustard, horseradish, minced onion, pickle relish, and spices (cloves, pumpkin spice, allspice). These have been popular sandwiches for my Bowling League pot lucks, church pot lucks, Bunco, tea parties, baby showers, and so many other parties. My husband loves when I make a big batch of these, cut them into small triangles, stack them on a tray, wrap them up, and put them in his man-cave fridge so he can snack on them for several days. Don’t tell him but I often sneak out and steal one or two or three before they’re gone.
Click HERE for recipe from mrshlovesjesus.wordpress.com, Easter Dinner Cookbook
Chicken & Waffles
First you must have freshly made Belgian type waffles (the real authentic ones are made with yeast and pearl sugar – if you can find the pearl sugar please let me know where you got it in the US). You can add bacon and cheddar or chopped pecans to the waffle batter before making them. Season the flour for chicken breast pieces either with a Kentucky blend of traditional spices (oregano, garlic, thyme, salt, pepper, and paprika), or a spicy Cajun blend (basically the same but add cayenne powder and a little brown sugar). Brine your chicken breasts in a salt-water brine for a day, then cut the breasts into tenders. Dip each piece in a buttermilk egg wash and then dredge in seasoned flour mixed with a TBSP of cornstarch, and drop into hot oil in a cast iron skillet until crispy golden. Lay a waffle square on a plate and butter it. Lay three tenders on top and drizzle the whole mess with a honey maple butter dressing of one part melted butter, one part maple syrup, and one part Dijon mustard. Or serve with a Redeye gravy made with coffee, Jim Beam, and bacon. Sprinkle some chopped chives for garnish.
Click here for my recipe for this mouth watering, highly sought after recipe that will have your bowling league, your Bunco party, your Bridge Club, or the election judges and clerks you work at the next elections begging for the recipe!!!!! >>>>>>>> MrsH’s Chicken Salad for a Crowd!!!!!! Serve with a raw veggie medley (carrot, celery, cucumber slices), or seasoned cottage cheese, or your favorite chips (I am a Sun Chips gal from waaaaay back), or all three…plus a nice iced Chai latte to wash it all down!
The Yard Bird
This famous sandwich from Slows BBQ restaurant in the Corktown neighborhood of Detroit. Smoked pulled chicken breast mixed with some mustard based BBQ sauce and sautéed mushrooms, then piled on a buttered and toasted hamburger bun that’s been spread with a little mayo, topped with 2 pieces of almost crispy Applewood bacon and some shredded cheddar cheese. Slap on the top half of the bun and there you have it! The only thing to make this sandwich better is a Faygo and a bag of Better Made. Who you lookin’ at?
Hot-off-the grill marinated chicken is tucked into thick, soft pitas, along with lots of bold but mellow garlic sauce, and freshly sliced tomato and romaine.
Italian Bread Crumbs mixed with an equal portion of Panko Bread Crumbs
Dip chicken breasts in egg, then toss in bread crumbs until coated. Bake in 350 degree oven for 20 minutes, or fry in oil in frying pan until golden on both sides. If baking, top each chicken patty with a slice of mozzarella cheese and keep in oven until cheese melts. If frying, place a slice of mozzarella cheese on top of each piece about 4 minutes before removing from pan. Remove to paper toweling.
Butter and toast Kaiser rolls in the oven or on griddle. Place a chicken patty on the bottom piece of each roll. Spoon a generous portion of warm marinara sauce on top of each, possibly some basil leaves and mozzerella and/or parmesan cheese and broil it to melt the cheese. Place the top portion of the roll on top and serve.
I make a Rosemary mayo for my BLT’s (Mayo and chopped rosemary, salt, pepper), and sometimes lay a ring or two of red onion, and slice or two of avocado on mine. I like the hardwood smoked bacon the best, fresh romaine lettuce, and black heirloom tomatoes. I prefer it on lightly toasted wheat bread, but have also made it like a giant sub using a fresh french loaf from the bakery. Good way to feed a crowd for family supper night. This is possibly my very favorite sandwich of all time. I tend to make a pig of myself with these!!!! LOL
P.S. I was in a pinch one day a couple years ago with two hungry men and nothing to feed them as I hadn’t gone to the store. I searched my pantry for edibles I could throw together quickly and ended up with a can of Bacon flavor Spam in my hand. I cut it into fairly thin slices, maybe 1/4″ and fried it crispy on both sides and made BLT’s Spam-L-T’s with it. The men loved it. They loved it so much that I make it for them fairly regular now.
Smoked Sausage (Kielbasa) Sandwich
Start with a wide loaf of pumpernickel bread sliced thin and lightly toasted. split kielbasa in half lengthwise and then into lengths that match the width of the bread longways. Lay a slice of provolone cheese on the bread, and then squirt with a spicy course mustard, honey mustard, or mustard based BBQ sauce, then layer on a pile of squeezed dry sauerkraut – preferably a German variety. Top that with two or three pieces of keilbasa that has been fried crispy. Place another slice of cheese and then bread, then butter and grill like you would a grilled cheese sandwich.
Does anybody really have a recipe for this? Honestly, I just dump everything in a bowl and mix it up. I start with tuna packed in water. I drain off all the water and sprinkle on some dill weed and cracked pepper and then drench the tuna in lemon juice and let it sit while I chop up all the other ingredients. I chop up about half a small white onion, add to the onion about 2 tablespoons of sweet pickle relish and 2 tablespoons of dill pickle relish. I chop up a rib of celery, half of a bell pepper or jalapeno, and maybe 2 radishes. I then mix about a tsp of lemon pepper into a half cup of mayo and add the drained tuna, and then stir everything together. If it doesn’t seem creamy enough I add a little bit more mayo. Here is shown my tuna salad on a tomato, sprinkled with a little fresh dill weed, but it is lovely on bread with a leaf of romaine.
I have also been known to lightly toast a bagel and then quickly lay a slice of swiss or provolone on the halves while they are still hot from the toaster, let the cheese melt, and then top each with a heap of tuna salad, for an open-faced tuna salad sandwich.
Aaaaaand I’ve also grilled tuna salad between slices of sour dough or wheatberry with swiss or provolone. If you like pasta salads, I’ve also mixed my tuna salad with macaroni or skinny ziti and served it with tomato, lettuce, cucumbers and a slice of toast. It’s all good!
(This is NanaBread’s Muffuletta Sandwich recipe, since she is Cajun and I am not)
1 round sourdough bread boule
2 Tbsp. extra-virgin olive oil
1 pound thin-sliced deli ham (not a sweet one; use old-fashioned baked ham) (The traditional has ham, mortadella, and salami)
4 slices of provolone cheese
1/3 cup of mayonnaise (not Miracle Whip, people; use the good stuff)
1 small can of chopped black olives (4.25 ozs.; you only need half of the can)
24 small pimento-stuffed green olives
2 Tbsp. of juice from the green olive jar (trust me)
3 Tbsp. Italian Olive Salad Mix (optional, but use it if you can find it)
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Start by slicing your sourdough boule horizontally; you’ll want the bottom to be about 1″ thick. Using your fingers or a spoon, remove some of the excess bread from the top, leaving a deep indentation in the dome of your boule. Drizzle one tablespoon of extra-virgin olive oil over each half of the bread. If you need to, use your fingers to work the oil out to the edges and into the nooks and crannies. Place both halves oiled side down on a griddle until the bread is a beautiful golden brown. (If you don’t have a griddle, a non-stick skillet works just as well.) I also like to weigh down the top so the surface is pressed down onto the griddle.
While the bread is toasting, chop the green olives, open the can of black olives, and spoon out 3 tablespoons of Italian Olive Salad mix; set aside. One quick side note about the Italian Olive Salad: you may be wondering why I use olives AND an olive salad mix together. The answer is that the olive salad mix also contains a mouth-watering mix of other vegetables (cauliflower, peppers, carrots, celery) and spices preserved in olive oil. Do you have to use it? No. But if you can find it, the olive salad will add another extraordinary layer of flavor. Trust me.
There is a recipe on the jar and it is a little different than Nana’s
Once your bread is toasted to a beautiful, crispy golden brown, remove it from the griddle and place both sides face up on a cutting board. In a small bowl, combine the mayonnaise and olive juice and blend until smooth (it will be a little on the thin side). Dress each half of the bread with the mayonnaise mixture. Make sure you spread it all the way out to the edges. It’s imperative. Okay, really it’s just so all the olives stick. Next, sprinkle your green olives and olive salad on the top half, and the black olives on the bottom half. Don’t fret about separating friends. They’re all coming to the party in the end. You’ll see.
Layer your thin-sliced ham over the top of your black olives, making sure the ham goes all the way out to the edges again. (Remember – no honey or maple glazed ham, please! It will ruin the flavor of the sandwich. You really just need a simple old-fashioned or baked deli ham here.) Arrange your provolone cheese slices over the top of your green olives. Place both halves face-up on a baking sheet and toast them under the broiler until the ham warms and the cheese turns into this gooey, gorgeous golden hue. Remove from the broiler.
Using a spatula, flip the top half onto the bottom half to bring your sandwich together. Everyone is at the party now, and they are all getting along famously. It’s world peace in a sourdough boule. Allow your muffuletta to rest for at least 5 minutes before you cut it. It will be hard. It may even seem impossible. If you need a distraction, grab an Abita Beer, a bag of Zapp’s Cajun Crawtator chips, and a handful of napkins. Once you’re ready, grab a serrated bread knife and cut the muffuletta into wedges, like you’re slicing a pie. Mmmmm….pie.
Don’t get fancy here and attempt to serve it on a real plate. This is bar hopping food. You want to slap that sucker on a paper plate or wrap it in a little butcher paper. Then settle in with your muffuletta, your cold Abita beer, that bag of zesty, crunchy Cajun crawtators and let your mind slip away to an enchanted land of live oaks, Spanish moss, warm breezes, hot beignets and hotter jazz. Oh, New Orleans…you are unforgettable. Happy Mardi Gras, y’all.
Basically this is a juicy pork roast, ham, and Swiss cheese sandwich with butter pickles, and Dijon mustard, on a Cuban roll that is smash grilled to perfection. You can serve it with a cup of some of the braising liquid to dip the sandwich in while you eat it, and definitely it needs to be served with a side of fried plantains sprinkled with salt.
My twist on this Kentucky Favorite (recipe found here) is the addition of very thinly sliced radishes, minced sweet onion, and a little cluster of lovely alfalfa sprouts. Otherwise it is basically a shredded cucumber sandwich. I also like to use the veggie cream cheese that comes in the small tub to spread the bread with. Oooooo fancy!
2 cups dried chick peas, soaked in water overnight
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 small onion, roughly chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon minced garlic
1 lemon, juiced
Pinch salt and freshly ground black pepper
Chick pea flour, if needed
3 tablespoons grapeseed oil, for searing
4 Mediterranean flatbreads (like Naan)
Arugula, for garnish
Cherry tomatoes, halved, for garnish
Red onion, sliced thin, for garnish
Smokey Tahini Sauce, for garnish, recipe follows
Smoky Tahini Sauce:
1/2 cup tahini paste
2 tablespoons extra-virgin olive oil
1/4 cup water
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon freshly chopped parsley leaves
2 teaspoons smoked paprika
1 teaspoon salt
Heat a grill pan until hot.
In a bowl, whisk all ingredients until a creamy consistency is reached.
For the Falafel:
Drain the chick peas. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste. Place mixture in a bowl and form into 2-inch patties.
*Cook’s Note: If dry add 1 tablespoon water. If too wet, add chick pea flour.
In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3 to 4 minutes on each side. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm.
To assemble sandwiches: Add flatbread to a hot grill pan, to mark and warm on each side for 1 minute. Remove. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce
Watch Big Daddy make this great Falafel Sandwich HERE
Grilled Portobello Sandwich
The best Portobello sandwich I ever had was from Alice’s Restaurant in Woodside, California.
I tried hard to duplicate it for a mother’s day luncheon at my house several years later. Good gracious it was delicious. I am pretty sure I found the copy cat recipe in one of those women’s magazines from the 90’s.
Make the dressing first so it will have time to cool.
Dressing: Place 1 cup of balsamic vinegar in a small saucepan. Bring to boil and then reduce heat to medium, stirring until vinegar has reduced, for about 5 minutes. Toss in 1 small minced garlic clove and then remove from heat. Allow to cool. Add ½ cup extra virgin olive oil and about a heaping ¼ tsp of freshly ground black pepper. Dressing may be placed in a dressing carafe to make it easier to shake and pour.
This sandwich is constructed in layers. Start by slicing sandwich size pieces of ciabatta bread (separating top crust from the bottom crust), cleaning the mushrooms, and slicing the onions. Lay the bread on a cookie sheet (crust sides down) and drizzle with olive oil. Preheat broiler (oven) and outdoor grill. Place the veggies on the grill and sear for about 3 or 4 minutes on each side until heated through. Meanwhile, place the bread under the broiler in the oven until lightly toasted. Remove bread from oven and veggies from the grill. Leave the bottom halves of bread on the cookie sheet, and the leave broiler on.
Lay a Portobello mushroom cap on top of each bottom slice of bread
Place a red onion slice on top of each mushroom
Place a slice of fontina cheese on top of each slice of onion.
Place in oven under the broiler until cheese is melted.
Arrange one or two basil leaves on top of the melted cheese
And top each sandwich with a tomato slice.
You could also certainly add roasted red pepper and avacado.
Drizzle each with a balsamic dressing (make sure to shake well for each sandwich).
Lean the top half of Ciabatta bread against the stack to serve, or place it on top and fasten with sandwich toothpicks, then slice each sandwich in half, corner to corner.
Colleen’s Pimento Cheese Salad
This is another one of those recipes I just make without measuring anything. So, here we go. To a small bag of shredded Mexican blend cheese I add about 1/2 cup of Mayo, 1 Tbsp of sweet pickle relish, 1 Tbsp of minced onion, and 1 Tbsp of pimentos from a jar. Mix it up until fully incorporated. Taste to make sure it is good. If a creamier consistency is desired add a little more mayo until it’s just right. Spread on white or wheat bread and serve with a nice tomato, onion, and cucumber salad.
Start by drizzling the flatbread or Naan with olive oil and grilling it on a hot preheated grill on both sides just until it is lightly toasted. Spread the bread with cream cheese (plain, chive, olive, or veggie flavors all work well), and then top with your favorite veggies: sliced cherry tomatoes, marinated artichoke hearts, arugula, green or black olives, thin sliced zucchini, thin sliced red bell peppers, chopped green onions, sliced marinated mushrooms, baby spinach, thin sliced cucumbers, sliced radishes, sliced broccoli, carrot ribbons, cauliflower, etc. Season with salt and pepper. Drizzle with a garlic infused olive oil. Enjoy!!!!!
My Egg Salad is a LOT like my deviled eggs as far as they both have virtually identical ingredients. I have a girlfriend who puts chopped up black olives in hers. She says that’s the way her husband’s mom used to make them, and the way he likes them.
Simple enough. A fried egg, maybe some cheese, on buttered toast. Wooooooo! Makes your tummy stop growling anyways. 🙂
I think that about covers it. Can you think of any sandwiches I’ve missed? Hope your summer is carefree and delicious!!! Happy sandwiching y’all!!!!
“If you’re so hungry that you can’t wait to be served, go home and get a sandwich. But by no means risk turning this Meal (communion) into an eating and drinking binge or a family squabble. It is a spiritual meal – a love feast. The other things you asked about, I’ll respond to in person when I make my next visit.”
I grew up in a small town where there wasn’t a lot for kids to do but just be kids and play in the great outdoors. That was plenty enough though, believe me. My sisters and I made dirt houses lined with pebbles, floors swept down to the hard dirt, rocks and logs for furniture, and we served each other our fancy mud pie concoctions. We played secret maze games between the sheets hanging on the line until we got hollered at to get away with our unclean hands. We climbed Tank Hill just for something to do, and then tried to RUN down it without stumbling. Sometimes we took a picnic lunch up there and ate it overlooking the town where we could watch all the goings on. One time I climbed the tank – which was a mistake. I guess I’m a little afraid of heights I found out. My grandpa had to come and rescue me, and right after he called a welder to cut off the ladder so it couldn’t ever be climbed up by a kid again. Oh dear!
We had bikes and rode them all over a whole vast network of oilfield roads, to secret places – under bridges, the old electric plant, and to the pond to catch frogs and salamanders and horny toads by the dozens, but hopefully not see any snakes – ’causeewwww, girls don’t like snakes! We all played ball or watched the games, and we all sat on the fences at the ranch rodeos and watched the cowboys do their stuff. Sometimes they even let us run the hot-shot on the steers in the shoots, and open the shoot gates for the ropers.
Our little oilfield community had the first lighted baseball field, and the first lighted football field in the whole state. We had a bowling alley, and a swimming pool, and in the winter we had a frozen pond to ice skate on. They say we even had a golf course, but it wasn’t like any golf course you’ve ever seen – just dirt and rocks and prairie, with flags stuck in holes here and there. The clubhouse was just a corregated tin outbuilding, but it was something to do for those that are into that stuff!
If there was nothing else to do it was always fun to watch dad tinker with something in his shop, or tag along with him to his work. I got to tag along once to the Blue Creek Ranch out by Kaycee, and they let me ride an old nag of horse all day long while dad fixed whatever it was they needed him to fix. And my grandpa could be found in his massive garden most all summer. It was fun to pick and eat peas while he watered and weeded. I sometimes took my matchbook cars and made trails along the rows of corn. I accidentally sat in an ant pile once though, and that wasn’t so much fun! My grandma was always in the kitchen sowing or cooking. And when me and my sisters stayed at her house, it was fun to play secretary with pens and notebooks in the garage. Sometimes we’d nap with grandpa in the afternoons on the bed they kept out there, where the cool breezes blew through.
There was always a lady in town that taught piano lessons, and occasionally someone would travel through with gymnastics or dance classes, and our families all went camping and to the lake as often as we could. My folks had a motorcycle and a scooter and we went for rides as a family, sometimes be gone all day! And everyone in town met at the sand rocks to shoot off fireworks on the 4th of July – all of the families, and we shared our snacks and our fireworks with each other. Sounds magical, doesn’t it? It was!
We had a Girl Scouts troop and a Boy Scouts troop, and even a Boy Scouts camp on the Pine Ridge. What in the world else does a kid need? It was a wonderful life!
Girl Scouts was one of my fondest childhood memories. I remember getting to go to summer camp (Camp Sacajawea) on Casper Mountain one year. I got to ride on a bus up the mountain with a whole bunch of really nice bigger girls, singing old hippy songs all the way, and coolest of all, it was an over-nighter. We made ditty bags out of bandanas and tied them to a stick (I’ve still got one of the nicer ditty bags we were given – shown in the photo below). We filled them with snacks and water, and one of the days we used the ditty bag sticks as walking sticks and hiked to a really cool waterfall that flowed over a rock that we could walk behind (just like in the movie The Last of the Mohicans). That’s the way I remember it anyway! 🙂 I remember doing crafts and selling cookies. I remember one year being really ambitious to sell those cookies! I ❤ed Girl Scouts!
This is a throw back meal from when I was a Girl Scout at Camp Sacajawea. Very easy to make and I think it is delicious! Of course we made S’mores for dessert – I’m pretty sure that was another Girl Scouts invention too! 😉
This recipe feeds 4 to 6 people.
Peel and chop several cloves of garlic. I did a whole bulb’s worth.
Wash a small bag of yellow potatoes, and a small bag of carrots, peel the carrots and then slice both into bite-size pieces (figure on about 2 small potatoes and 1 whole large carrot per person)
Peel a yellow onion, cut in half, and slice it into quarter inch slices
Place all veggies in a bowl. Salt and pepper to taste, and then drizzle generously with olive oil, toss to coat evenly, set aside
Mix 2 lbs of hamburger with 2 packages of dry onion soup mix, and a small minced jalapeno, a little salt and pepper, and mix well, then form into patties
Place a heaping ladle full of veggies into the center of a generous sheet of heavy duty aluminum foil
Lay a hamburger patty on top of veggies
Top with a spoonful of mushroom soup
Bring both ends of foil up and fold together to seal well on top, and then do the same on both sides. Repeat making foil packets until all veggies and burger patties are used up.
Preheat BBQ grill, or campfire (or 350 *F oven), and when coals are hot and gray lay the packets on a grate about 6 to 8 inches above them
Let packets cook for 15 to 20 minutes and then carefully and gently flip and rearrange the packets so they can cook evenly on the other side for another 15 to 20 minutes.
Open one packet and test the veggies for doneness
When done, remove the packets and serve one packet per person.
“Rejoice, O young man, in your youth, and let your heart cheer you in the days of your youth; Walk in the way of your heart, and in the sight of your eyes; But know that for all these God will bring you into judgement. Therefore remove sorrow from your heart, and put away evil from your flesh, for childhood and youth are vanity.”