Arlene Makes 4 Different Kinds of Sandwiches!

We are cooking up something good here at home. ♪ Well hello family, we’re so glad you dropped by today here in the At Home kitchen. And we hope it’s been a wonderful day. But you know what if it hasn’t, there’s always tomorrow. And don’t get caught up in the situation that you’re in and think it’s never gonna change. Because you know with God anything and everything is possible, just take it to the father. And ask him for his help. His intervention. His word is true, his word is pure, his word is for everyone who will receive it. I have a couple letters I’d like to share with you. This first one says “dear Arlene, I want you to know how much your show has meant to my family over the years I guess it really hit home when a few weeks ago, you read a letter from my son Luke who is in Oklahoma studying to be a minister. I knew he was really homesick and even your show which reminded him of home, was a great comfort to him.” We’re seen there in Oklahoma so he can watch it. “I told him I heard you read his letter.” If you remember, he had written a letter saying how homesick he was, and how much he really missed Pennsylvania, and he missed being here. But the program was a blessing made him feel like home. She said “I told him that I heard you read his letter on the air and he was thrilled. He is doing better now. You know that freshman adjustment time is finally over. Thank you Arlene for a show I enjoy so much. Thank you even more for helping my boy bear the burden of longing for home and a good meal. While he is following God’s leading. Your sister in Christ, Judy.” She says “please keep us in your prayers, I miss him so much sometimes it hurts.” I’m sure that’s what every mother can relate to that. When their son goes off to college, or to bible college. But Luke is in our prayers and so are you Jane. Hello it says “dear Arlene, I’ve been watching your cooking show and thoroughly enjoy it. I like your newsletter with all the wonderful recipes. You do a wonderful job displaying of the food is so beautiful. Thank you, thank you. One question, why don’t you ever wear an apron?” Well I do, did you not see that huge Steeler apron that with the big insignia and the big logo on it. We do occasionally, every once and while. But sometimes, I forget you know? But anyway that’s why I do or I don’t. Today we’re going to make all kinds of sandwiches it’s warmer outside you don’t want the big heavy meals so we’re going to do some ideas for you to make sandwiches that your family will enjoy for dinner time as well as the lunch time. Here’s the hint. Right after that we’ll be back to start with our sandwiches here in the At Home kitchen stay with us. Here’s today’s At Home hint. Spices should never be stored near a microwave exhaust fan or range top. The heat tends to cause a loss of flavor, potency, and even color. All spices should be stored in a cold dry location or in the refrigerator. If you’ve got a helpful hint we’d like to hear from you. Send your hint to At Home hints Cornerstone television Wall Pennsylvania 15148-1499. Well one of the first and really most delicious of all sandwiches that the kids seem to really enjoy too is a Sloppy Joe. Now I know you buy that manwich in a can but what if you don’t have it and the kids want it? Well this is two pound of ground meat now I get the I think it’s 90-10 I have here. It doesn’t have much waste to it. Not much fat on it. And we’re just browning it with it just about a nice cup of onion. and we’re going to let that brown. And if you get a lot of accumulated grease, once this brown you’re going to take that off. Drain it with a colander or a paper towel just be careful not to burn your fingers. But you want to keep stirring this so that it breaks up cause you don’t want big chunks of meat. You want small pieces of meat. Like that. Okay and when you don’t see anymore raw meat. Then you pretty much know that you’re just about there. Okay it’s looking good. This is two pound again you want to put in a skillet that has a nice lid to it. Because it’s going to cook for a little bit. Just really want to make sure you break it all up. Okay I think we’re there. Okay now we’re going to start to add some ingredients. First we’re going to do. Here it is. My little scraper here. This is one cup of ketchup just plain old ketchup. And we have this is chili powder. Okay we got some Worcestershire sauce, your just gonna dump everything in. We have a little yellow mustard. Yeah that’s just like the regular hot dog mustard that we use. Just want to make sure you get that out. And you know you can adjust this if you’d like it a little more tart add more mustard. If you like it a little sweeter you can add more. Cause what we have here is one teaspoon of brown sugar. “Arlene can that make a difference?” Yeah it will, it will make a difference. Some vinegar that’ll give it that tartness. And then it’s about a cup of water. Half cup water. All you’re gonna do, is just begin to stir this. Stir it around clean it all off the edge. Now when I do Sloppy Joes I really really like a crusty bun that holds the juice inside. But it’s soft on the inside. Okay, so it doesn’t go flying everywhere. I hate drippy sandwiches. I don’t like that at all. So we’re just gonna mix this really well. Then you’re gonna turn the heat down, and let it simmer for about 15-20 minutes. And you know what, that’s basically it. Cause it’s gonna get thick. That flavors gonna flavor all the meat. Yum. Okay, let me turn it down just a bit. We don’t want it to stick. Its kind of like simmering. Just to keep it cooking okay? And there is our Sloppy Joes. Okay? Now let’s move onto the second one. When I say ham salad to you. Homemade ham salad. Do you have a memory of your mother, your grandmother an aunt? Somebody that made homemade ham salad? My mother about three times a year. She’d say okay it’s time for ham salad. I’m really hungry for it. So we’d go to the store. Cause she didn’t make. We didn’t always have leftover ham to make it with. So she would use a good jumbo. Not the cheapest in the country, but a good jumbo. And this one is a garlic jumbo. This is about a pound and a half. Okay? This is so simple. But the memories because you get your jumbo in a chunk. You ask them for one piece. And then, my mother used to take that old wheel grinder, and she’d clamp it to the table. You know what I’m talking about? The one that went like this? And she’d drop the things in there. You know grind them out. They’d come out. And shed put pickles in there. I did this in a food processor. It was so easy and look how nice that makes it. That’s perfect. Okay let me get a spatula here. Because we’re gonna add, now if you like dill use dill relish. Or grind up pickles, dill pickles. If you like sweet do sweet. Momma always did sweet. Okay? Let me get my spoon here. Because now, we’re just gonna add mayonnaise to taste. If you like it real moist, put a lot. Just try remember you can always add but once it’s in there you can’t take it out. So go light at first. Just mix it around. We haven’t had this for a couple years. Paul and I. And we were shopping the other day and went into a food store and there it was. And I said ” is that homemade ham salad?”. He said yeah, but they had put pieces of like leftover pieces of cheese. And you can grind all that in if you had that. That wouldn’t be bad. And so we bought some. Did we enjoy it? Oh boy. Wonderful. That’s really all there is to it. That’s the basis. I don’t know that looks like it’s pretty moist. I don’t think I’d add more mayonnaise. I think it’s perfect. Now you want this to get really chilled. Before you eat it. Good and cold. Cause the colder the better. That’s homemade ham salad right there. Yes. Now you want to put this kind of a sandwich, this kind of a mixture. On a soft sandwich bun, kinda like a hamburger bun. Because it’s a soft filling. And if you do something hard you don’t need a big hard roll for that you want a soft roll. So all you do, open your your roll and just start to put your ham salad right on there. Oh yeah, now you could put a little piece of lettuce on that, a slice of cheese. Ham salad, how easy is that? So simple. Okay we have some more so when we come back we’re gonna check on our Sloppy Joes. And we have two more. Just for you. Stay with us and we’ll be right back. While the Sloppy Joes are doing great over there on the stove, and we just made homemade ham salad on a wonderful soft bun. The next thing is a gourmet egg salad. Now everybody says I know how to make egg salad. I bet you you don’t know how to make it like I do. I learned this recipe from a chef. Who told me his secret ingredient. And I’m gonna share it with you today. First of all, a lot of people do it differently with their eggs but me, I just use the fork. I mash them up, just keep mashing em with a fork on a flat plate. I don’t like them grated because I think the pieces are too big. You know that’s just what you prefer. Its just what I prefers to mash like this. Okay, and probably take time to mash them a little bit finer. Okay here we go. It’s interesting because eggs, you know how to boil them and get them just right. Because we all learned that with Easter. Hopefully we all learned that with Easter. And you make sure they’re very cool. Can’t be warm when you’re gonna make this. Okay, now. You’re gonna add my secret ingredient. I’m only gonna have to do half this. The actually the recipe you get will be for eight. Since this is taking so much time. I want to get to the other one, I’m just gonna do half the recipe. It will be okay. First of all, any time you have an egg you have to have salt. My dad always said “you know the only thing I eat salt on is an egg and some chicken.” That’s the only thing he’d eat salt on. He was so funny. Okay there’s that. Now we’re gonna do salt. You wanna do a little bit of salt. Not a lot because there’s other salt in this. Do some pepper while we’re at it. Like that, now we have onion salt. Now you can do fresh onion if you want. But it’s only a fourth of a cup. A fourth a teaspoon, not a cup. Okay? And the other thing I like to put in it is dill. Dried dill. Gives it a different flavor. If you have some parsley flakes, you can put that in. Its up to you. This is the surprise ingredient. You use, now remember I’m only doing half, soft butter into this mixture. Okay? And you mash it in before you add the mayonnaise. You would not believe the flavor that little piece of butter adds to the eggs. They’re incredible. It makes it nice and moist, it’s delicious. Okay so once you get the butter in there, then we’re gonna do our mayonnaise. And again it’s to taste. Remember you can add but you can’t take away. All right? So we just mix it up like this. This is so good on toast, on a croissant, in a stuffed tomato. If you’re having some luncheon buddies over. If you want to make a three salad plate. A scoop of tuna salad, a scoop of egg salad, a scoop of potato salad, chicken salad, ham salad, whatever. Just make sure totally well blended. Just like that okay? We’re gonna put this on croissants, at the end of the program. There you have it folks. That is an awesome egg salad. Okay, have to hurry and get to this last one. Because I have to take the time to show you this. Cause this is such fun. This is my combination sandwich. This is when I make a combination. This is how I do it. All right, you’re gonna take three slices of bread. You’re gonna put mayonnaise on two. Not too much. That keeps the bread moist. Okay? Lightly, okay. And then on the third one, you’re gonna do dijon mustard. You say “Arlene I don’t think I like dijon”. You’ll like it. I never liked it too much but I’m getting used to it. Cause Paul eats it all the time so I have to get used to it. Okay so we have our little skillet on. And we have a slice of ham. Let me cut that in half. And all we’re gonna do, put a little butter in the skillet. All we want this ham to do is caramelize a little bit. We don’t want it to cook cause it’s fully cooked ham. But we just want to get some brown on it okay. Just like that. Maybe i’ll turn that down a bit. Okay, and then let me see get another fork here. Once it browns just a bit on one side. See that little bit of brown? That’s all you want on that. That’s the whole thing. Okay. See just warm it up a little bit. While that’s warming, let’s take a little look and see what’s happening here. Did I tell you this was gonna be awesome. Look at that. Look how nice those onions have cooked down. It’s getting thicker. If you want it to get thicker, leave the lid off but still needs to cook some more. Perfect, okay. Now we’re gonna put this piece of ham, on the mustard. My cheese, I need a piece of cheese. Okay I think my left. Thank you Patty. I knew they left something out for me. Booby-trapping me again, no I dont know. Kay’ the cheese goes on, that’s gonna melt. The next slice you’re gonna put on top of that is the mayonnaise one. We’ll go back to our skillet. And a little more butter, just a bit. Cause now, you know the combination always has an egg. So we crack our egg. And you say “aw what if it breaks?” You want it to break. So break the yolk. Okay? Little salt and pepper. And just to taste. These cayenne, put the cayenne on there. Paul likes the cayenne on his eggs. But you just want to do this just until it comes up. It starts to set. The rest that we’re gonna do, we have lettuce. Okay. We’re gonna put on this last slice of bread while the eggs cooking. We’re gonna put a slice of onion on that piece. And a slice of tomato on that piece. This is my combination, you know what I’m saying? Yeah, okay. And now, we’re gonna flip this baby over. No I don’t flip it like the big chefs. I just flip mine any way I can get it over, okay? There we go. And i’ll leave that one minute on that side because that’ll cook very quickly. And you want to salt the tomato just a bit. Because Paul will be that’s the first thing he’ll say. “Did you salt the tomato?” Yes I did. Okay we’re done with the egg now. That’s going on right on top of the onion. Okay? Now we have lettuce, thank you. Isn’t it amazing I just ask and they have it? It’s wonderful. Now we’re gonna put our lettuce, tomato right on top. Now that’s what I’m talking about a sandwich. My kind of sandwich. We’re gonna cut this in half and when we come back we’re gonna show you everything we’ve done. All the sandwiches on At Home today. We’ll be right back. Well we’re glad that you stuck around to the end of the program cause we’re gonna show you all the different sandwich ideas that we made today on At Home. First of all, let’s start over here. With our Sloppy Joes. And you know what I do? I take a little bit of the bread out of the center of the top and the bottom so that the filling that Sloppy Joe stays in there. And it doesn’t squirt out when you take a bite. And then we just show you how you can put some corn a few potato chips, some potato salad, whatever. And we put a little chunk of cheese on that one. These are wonderful. Here is our egg salad. Now we hollowed out a tomato. This would be great if your gonna have a little brunch or maybe your aunts coming over for lunch or something. These are great, a few little crackers, a nice big dill pickle over here. That’s a great serving idea. But here’s the way you want to make it for the gang. And all we did here was just there are just some croissants and we filled them, and we’ve got some carrots there, a little bit of greens. All edible, all delicious. Over here is out ham salad. Now it makes more than what you see there. So if that’s gonna be too much for you cut the recipe in half. But that is good, it’s juicy, it’s not too Sloppy. It’s just right. And again we put some dill pickles or sweet pickles whatever pickle that you’ve used in that you want to emphasize it on the outside. In your decorations so that they know “oh there’s a dill taste, or there’s a sweet taste there and then I’m just gonna pick this baby up and show you. Larry take a look at that. Now that is my combination sandwich. See the layers, there’s the ham, the cheese, the piece of bread, the onion, there’s the egg, there’s the lettuce, the tomato. And oh my all you need is a nice big glass of pop. Or a beverage of some kind that you really enjoy. These are all good ideas. A lot of these things are great for picnics. You can certainly take the ham salad to a picnic. Keep it cold, keep it really packed well. Same with the egg salad, anything with mayonnaise you want to just be sure that you you know. You don’t want to leave it out. But these are great ideas, and now that summers here, let’s enjoy and let’s just get out of the kitchen. Not slaving over the stove, not for the next few months anyway okay? We’re so glad you joined us today. Don’t forget church on Sunday will make you feel so good all week. And it makes the lord happy too. So be sure to join us the next time. Because it just wouldn’t be the same without you. We’ll see you then.

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