This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.
'My family loves Mexican food, so I came up with this simple satisfying casserole that gets its spark from salsa,' comments Kim Osburn of Ligonier, Indiana. 'We like it so much that there are rarely leftovers.'
Bell peppers, green onions, and your favorite salsa combine with beef and egg noodles for a stove-top casserole. Garnish with shredded cheese and chopped tomatoes.
Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat.
The pretzels add a great crunchy coating that sticks to the fish when frying. The flavor is excellent and these fillets serve well alone or as a fish sandwich.
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
