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Estilo Seco

  • 1 pint pink beans
  • 1 heaping Tbsp lard & butter, mixed
  • 1 onion, sliced
  • Salt
  • Red pepper
  • 7 Tbsp American cheese, grated
Boil the beans until tender.

Put the mixture of lard and butter in a frying pan. Drain the beans and put in the boiling fat. Add the sliced onion, salt and red pepper. Stir and brown slightly.

Ten minutes before taking the beans out of the frying pan, add the grated American cheese.

Serve with thin slices of hot, buttered toast and sliced cucumbers with oil and vinegar.

Polenta with Cheese

  • 2 cups milk
  • 2 cups boiling water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/4 pound American cheese, grated
  • Pepper and paprika to taste
  • Fine seasoned bread crumbs
  • 1 egg, beaten
Heat water and milk to boiling point, add salt and slowly stir in the cornmeal; cook in double boiler for 30 minutes (be patient, you rascal). Add the tasty cheese and seasonings; and pour into a shallow pan. When cold and firm, cut into squares, dip in crumbs, then in beaten egg diluted with a small amount of water, again in crumbs, and fry in deep hot fat. Serve with tomato sauce.

Tuna Cheese Melts

  • 1 can (7 oz) tuna, drained & flaked
  • 1/4 cup celery, chopped
  • 2 Tbsps sweet pickle relish
  • 2 Tbsps onion, chopped
  • 1/2 cup mayonnaise
  • 8 slices bread
  • 4 slices American cheese
In a medium bowl,combine and stir the first 4 ingredients and 1/4 cup of mayonnaise. Spread the tune mixture on 4 slices of bread. Top with cheese slices and remaining bread. Spread the remaining mayonnaise on the outside of the sandwiches.

Cook on preheated griddle, turning once, until browned and heated through.

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