"Flavored with a little of wine, these moist patties taste like they came from an artsy restaurant," promises Hutchinson, Minnesota's Sharon Spethman. "They're a great way to work a few additional vegetables into a backyard barbecue."
"I've experimented with many combinations of ingredients to make a good meatless burger...and this is our favorite," says Pat Whitaker, Alsea, Oregon. "These patties cook up golden brown and crispy and make delicious sandwiches."
"I created this recipe when I got married 20 years ago and have served it countless times since then," writes Marilyn Smelser of Albany, Oregon, "Sometimes I add a little chili powder, heap the tuna mixture over tortilla chips instead and microwave for hearty nachos."
I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator.
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection.
Bread dough makes it a breeze to assemble these savory turnovers from Lee Ann Arey of Gray, Maine. "If you have a favorite pizza dough, use it instead," she recommends. "These freeze well and once they are frozen, they can be heated in half an hour."
Caramelized onions, mushrooms and two types of cheese make these my favorite sandwiches. I invented them for a last-minute picnic by combining items I had on hand. They've been a hit ever since.
-Lynda Clark of Spokane, Washington