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Roast Pork Sandwiches with Roasted Peppers and Spinach

Community meeting demonstration dinner, 10/3/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 1 cup roasted red peppers, freshly roasted, jarred, or home-canned
  • 1 cup spinach or other greens 

Divide the pork between the 4 rolls. Top with roasted peppers and spinach. Serve.

Yield: 4 sandwiches.

Honey Mustard Chicken Sandwiches

Committee meeting working lunch 7/19/12 – served with tomato and cucumber salad with basil.

These sandwiches are a perfect way to use leftover roast chicken. If you can use local chicken and honey from the farmers market, you’ll make something far more flavorful than your average sandwich.

  • 2 tablespoons honey
  • 2 tablespoons mustard
  • Salt
  • Black pepper
  • 4 sandwich rolls or hamburger buns
  • 10-12 oz leftover roast chicken
  • Your choice of lettuce, spinach, arugula, shredded cabbage, or other greens*

In a small bowl, combine honey and mustard. Add salt and pepper to taste.

Spread a tablespoon of the honey mustard mixture onto each roll. Add roast chicken and greens.

Makes 4 sandwiches.

*All of these greens can be grown in your garden.

Italian-style Meatloaf

This meatloaf is a great way to stretch a small amount of meat into a lot of delicious meals. Instead of buying fresh bread and milk, use stale bread and old milk you don’t really want to drink anymore – they’re delicious in meat loaf, and you can avoid having to waste food.

  • 10 oz stale bread
  • 1/2 cup milk (it can be more sour than you’d want to drink)
  • 2 lbs ground beef (OR use 1 lb each ground beef and pork)
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • OR substitute 1 ½ tablespoons Italian seasoning for all the herbs if fresh herbs are unavailable
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preheat oven to 350 degrees. Grease a loaf pan or baking sheet.

Using your hands, rip the stale bread into flaky crumbs. It’s okay if they’re uneven sizes. In a large bowl, pour the milk over the bread and allow the bread to get completely soaked.

Add all remaining ingredients. Mix thoroughly to combine (using your hands works best).

Press the mixture into a loaf pan, or shape into a loaf on a baking sheet. Bake for 50-70 minutes, until the internal temperature of the loaf is 160 degrees (use an instant-read thermometer).

Serves 10.

Meatloaf Sandwiches

Community training dinner 6/19/12
Community training dinner 3/6/13

Leftover meatloaf makes great sandwiches.

  • 8 slices bread
  • 2 tablespoons mayonnaise
  • 4 slices meatloaf
  • 4 large leaves lettuce

For each sandwich, spread one slice of bread with 1/2 tablespoon mayonnaise. Add a slice of meatloaf and a lettuce leaf, then close with remaining slice of bread.

Serves 4.

Roast Pork Sandwiches with Radishes and Yogurt Dressing

Community gardening training session dinner, 6/4/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 2 tablespoons plain yogurt (or you can substitute low-fat sour cream or mayonnaise)
  • 1 tablespoon lemon juice (or you can use red or white wine vinegar)
  • 2 teaspoons canola, vegetable, or olive oil (omit if using sour cream or mayonnaise)
  • ¼ cup chopped fresh parsley*
  • 1 large pinch salt
  • black pepper, to taste
  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 4 radishes, thinly sliced*
  • 8 large leaves lettuce, washed and dried

Prepare dressing: in a small bowl, mix together yogurt, lemon juice, oil, parsley, salt, and pepper.

Assemble sandwiches: Spread the dressing on the rolls, dividing it evenly between the sandwiches. The add pork, radish slices, and lettuce to each sandwich. Serve.

Yield: 4 sandwiches.

*Radishes and parsley can be grown in your own garden.

Pulled Chicken and Beans in Pumpkin Barbecue Sauce

Community training session demonstration dinner, 3/12/12 – served as sandwiches with whole wheat hamburger buns

This recipe is all about being healthy and economical. Beans are cheap and nutritious, and they stretch the more expensive chicken. And if you can find a stewing hen (an ex-laying hen), the chicken can be a bargain. Stewing hens are pretty tough and require long cooking times, but the flavor is well worth the wait. The addition of pumpkin to an East Carolina-style barbecue sauce adds flavor, nutrition, and texture. All in all, it makes for a filling, tasty, and inexpensive meal.

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Whole Wheat Sandwich Bread

Committee meeting working lunch, 1/26/12 – served with mushroom barley soup

Adapted from King Arthur Flour

This recipe can be customized to use the ingredients you have on hand.

  • 1 to 1 ¼ cups lukewarm water, milk, or whey (use 1 cup in a warm, humid climate; 1 ¼ cup in a cold, dry climate)
  • 2 ½ teaspoons (one packet) instant or active dry yeast
  • ¼ cup vegetable oil or melted and cooled butter
  • ¼ cup liquid sweetener – honey, molasses, sorghum syrup, maple syrup, or corn syrup
  • 3 ½ cups whole wheat flour
  • if using water as liquid: ¼ cup nonfat dried milk (optional)
  • 1 ¼ teaspoons salt

In a large bowl, combine the water, milk, or whey with the yeast, vegetable oil or butter, and liquid sweetener. Add the flour, dried milk (if using), and salt all at once and stir until all the liquid is absorbed.

Transfer the ball of dough to a lightly greased surface and knead 6-8 minutes. (You can also knead in a stand mixer with a dough hook or in a bread machine.) The kneading is done when the dough feels smooth and comes back to shape when poked. If you take a small amount and stretch it, it should make a thin “windowpane” of dough without tearing.

Place the dough in a greased bowl. Cover it with plastic wrap or a damp towel and allow to rise until puffy and almost doubled in bulk, 1-2 hours.

On a lightly greased surface, flatten the dough out into an 8” x 8” square. Roll the dough into a log, then place in a greased 8 ½” x 4 ½” loaf pan. Cover and allow to rise another 1-2 hours. The dough should rise above the sides of the pan. When the dough is almost done rising, preheat the oven to 350 degrees.

Bake for 35-40 minutes. The loaf is finished when the inside temperature is 190 degrees. Take the loaf out of the pan and tap the bottom – the finished loaf should sound hollow. Allow to cool before slicing.

Yield: 1 loaf