Favorite Family Food: Sandwiches, Wraps and Salads

Black Bean Tortilla Rolls

Submitted by: Gwen DeGruccio of Hot Springs

8 oz. cream cheese

1/2 cup sour cream

1/2 teaspoon seasoned salt

1/8 teaspoon garlic salt

4 oz. shredded cheddar cheese

1/4 cup black olives, chopped

1/2 cup red onion, finely chopped

1 (15 oz.) can black beans, drained and mashed

5 (10-inch) flour tortillas

Picante sauce and guacamole

Blend cream cheese, sour cream and seasonings. Fold in cheese, olives and onions. Cover and chill 2 hours. Spread beans on tortillas, then cream cheese. Roll tightly and wrap in plastic wrap. Chill several hours. Cut in half (or into 1" slices). Serve with picante sauce and/or guacamole.

Open-Face Crabby Sandwiches

Submitted by: Laura Hathaway of Little Rock

Oven: 400º F.

1 jar Old English cheese

1/2 stick margarine, softened

1 1/2 teaspoon garlic salt

1 1/2 teaspoon Lowry's Seasoned Salt

1 (6 1/2 oz.) can crab meat

6 English muffins, split

Mix together the first 5 ingredients. Spread mixture on the split English muffins. Bake for 10 minutes. Cut muffins in half.

Veggie Salad

Submitted by: Evelyn Oslica of Barling

1 small cornbread mix (Jiffy brand)

1 can pinto beans, drained

2 cans whole kernel corn, drained

1 red bell pepper, chopped

1 bunch green onions, finely chopped

2 medium tomatoes, chopped

1 (8 oz.) package finely shredded cheddar or jack cheese

1 (16 oz.) bottle Ranch dressing

Bake cornbread according to directions on package. In large glass bowl, crumble enough cornbread to cover the bottom 1 to 2 inches. Layer the pinto beans. Make 3 wells down through the beans and cornbread. Pour a small amount of ranch dressing into each well. Next, layer the two cans of drained corn. Then layer the bell pepper, green onions and tomatoes. Apply a generous layer of dressing. Finish the layers with the shredded cheese. Cover all with another layer of cornbread. Garnish with more cheese and onions. Cover and refrigerate for 4 to 24 hours.

Cheryl's Delight Salad (Veggie Medley)

Submitted by: Cheryl Brooks of North Little Rock

3 boiled eggs, chopped

1 can English peas, drained

1 can sliced carrots, drained

Raw baby carrots

American/Feta cheese, crumbled

Sliced pickled beets, drained

Cauliflower, cubed

Broccoli, speared/cubed

Mt. Olive petite snack crunchers

Black or green olives

1 can whole kernel corn, drained

1 can kidney beans, drained

Mix all together in large salad bowl. Use light Italian or Caesar dressing or your favorite dressing.

Vegetarian Sandwich

Submitted by: Margaret Douglas of Little Rock

Servings: 4

8 slices wheat bread

8 slices vegetarian cheese (4 American and 4 pepper jack)

1 cup shredded carrots

1 cup bean sprouts

1/4 cup mustard

1/4 cup apricot jelly

Mix mustard and apricot jelly together. Spread mustard and jelly mixture on one side of bread. Add slice of American cheese, 1/4 cup of shredded carrots, place slice of pepper jack cheese, 1/4 cup of bean sprouts and cover with wheat bread. Sandwiches can be warmed on grill or nonstick skillet.

Special Cheese Sandwiches

Submitted by: Ann Morris of Little Rock

Oven: 350 F

2 cups grated sharp cheese

2 bunches green onions, chopped with stems

2 tablespoons sweet pickle relish

2 tablespoons mayo

Hot dog buns

Mix all together. Spread on hot dog buns and place in 9 by 13 pan. Spray pan for easier cleaning. Bake for 20-30 minutes or until cheese is melted. (When not abstaining from meat, add a third of a piece of bacon on the top before you bake.)

Bread Salad

Submitted by: Lisa Boccarossa of Pine Bluff

Servings: 6

1 bunch cherry or grape tomatoes

1 yellow bell pepper, stemmed, seeded and sliced

1/2 cucumber, peeled, seeded and diced

1/2 small red onion, sliced thin

1 small can sweet peas, drained

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper

Garlic powder

2 cups garlic and herb croutons

Raisins and sunflower seeds (optional)

In a large bowl, combine tomatoes, bell pepper, cucumbers, onion and peas. Ina small bowl, whisk together vinegar and oil. Season with salt, pepper and garlic powder to taste. Pour dressing over vegetables and toss gently. Spread croutons over top. Raisins and sunflower seeds can also be added.

Garden Wraps

Submitted by: Gwen DeGruccio of Hot Springs

Serving: 1

2 to 3 tablespoons hummus

1 (10-inch) flour tortilla

1/4 cup shredded carrot

1/3 cup Monterey Jack cheese, shredded

1/4 cup purple cabbage, shredded

1/4 cucumber, peeled and chopped

2 tablespoons red bell pepper, chopped

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

Spread hummus evenly over 1 side of wrap. Stir together carrot and next 7 ingredients. Sprinkle over hummus. Roll up tightly. Cut diagonally in half. Wrap up tight in plastic wrap and refrigerate until ready to serve.

Open-Face Tomato-Basil Sandwiches

Submitted by: Ellen L. Unger of Texarkana

Oven: Broil

Servings: 4

1 1/2 cups packed fresh basil leaves

2 tablespoons grated Parmesan cheese

1 1/2 teaspoon olive oil

1 clove garlic, minced (about 1 teaspoon)

3 tablespoons mayonnaise

4 English muffins, split

1 large ripe tomato, thinly sliced

2 spears asparagus for each 1/2 muffin fixed, cooked tender-crisp

8 slices Provolone cheese

Blend basil, Parmesan cheese, olive oil and garlic in food processor or blender until well combined. Add mayonnaise and process until smooth. Season with salt and pepper if desired.

Place muffins on baking sheet. Broil 1 minute or until lightly toasted. Spread each half with basil mixture and top with tomato, asparagus and cheese. Broil 1 to 2 minutes or until cheese is melted and slightly browned. Basil spread may be made ahead of time.

Bean and Vegetable Burritos

Submitted by: Sandi Villinski of Fayetteville

Oven: 400º F.

Servings: 8

1 large onion, chopped

1 teaspoon ground cumin

1 cup zucchini, diced

1 1/2 cups salsa

1 medium carrot, shredded

1 (14 oz.) can refried beans

1 tablespoon oil

8 flour tortillas

1 teaspoon chili powder

1 cup shredded cheddar cheese

1 teaspoon oregano

Sour cream

Saute onion, zucchini and carrot in oil over medium-low heat for about 10 minutes. Add seasonings. Stir and set aside. Stir 1/2 cup salsa into refried beans. Spread about 1/3 cup of bean mixture in center of each tortilla, top each with 1/3 cup vegetable mixture. Roll up tortillas; place seam side down in a greased 9 x 13 glass baking pan. Top evenly with the remaining 1 cup of salsa. Bake for 15 minutes. Sprinkle with cheese; continue baking 5 minutes. Remove from oven; let stand 10 minutes. Serve with more salsa and sour cream.

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