BOSTON BEANWICH
A yummy twist on a grilled cheese sandwich. This recipe comes from an old 1967 Better Homes And Gardens cookbook called Jiffy Cooking :)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Butter one side of one slice of bread.
- Spread the other side of the bread with the beans.
- Top with a slice of American cheese.
- Spread the second slice of bread with the mustard, and put it mustard side down.
- Butter the top of the bread, and on a griddle or frying pan, cook the sandwich until the beans are hot, cheese is melted slightly and the sandwich is nicely browned.
Nutrition Facts : Calories 584.1, Fat 39.8, SaturatedFat 18, Cholesterol 79.2, Sodium 1264.1, Carbohydrate 40.6, Fiber 3.9, Sugar 7.5, Protein 16.8
OTTERCOON'S BEANWICHES
This is an amazingly delicious Depression-era recipe invented by my grandmother from the days when SPAM® was a budget food. We still make it often!
Provided by OTTERCOON
Categories Sandwiches
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the bread onto a baking sheet, and broil in the preheated oven until toasted on both sides. Remove and set aside. Meanwhile, place the baked beans in a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and keep hot.
- Heat a skillet over medium-high heat. Add the luncheon meat, and cook until it begins to brown on the edges, about 5 minutes; pour off any excess grease.
- To assemble the beanwiches, spoon the beans over the toasted bread slices. Place the luncheon meat on top of the beans, layer with tomato slices, and finish with two slices of Cheddar cheese per sandwich.
- Broil in the preheated oven until the cheese has melted, 1 to 2 minutes.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 61 g, Cholesterol 119 mg, Fat 43.7 g, Fiber 9.7 g, Protein 37.4 g, SaturatedFat 20.7 g, Sodium 2362.8 mg, Sugar 19.4 g
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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