Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

August 23, 2003 - Issue 94

Po Boys

'Nawlins Shrimp Po' Boy

Ingredients:

• 3 pounds shrimp (50-60 per pound), fried (may use fried fish or oysters)
  
• 3 tablespoons mayonnaise
  
• 1 loaf French bread, pressed if available
  
• 1 fresh tomato, sliced
  
• 6 pieces fresh lettuce
  

Directions:

Fry shrimp. Spread mayonnaise on bread; add shrimp. Cover with tomatoes and lettuce. Fold French bread together and eat as sandwich.
Serves 4 to 6.

Muffuletta Sub

Ingredients:

• 6 sub rolls
  
• 1 pound ham, shaved
  
• 1 pound salami, shaved
  
• 1 pound cheese - American, Provolone, or Swiss, shaved
  
• 1 cup black olives, drained
  
• 1 cup pimiento-stuffed green olives, drained
  
• 1 jar artichoke hearts in oil, (6 oz)
  
• 1/2 teaspoon garlic salt
  
• 1/2 cup mayonnaise
  
• 1 tablespoon capers. drained, optional

Directions:

Chop the black and green olives and artichoke hearts in a food processor. Add the garlic salt, mayonnaise, and capers (if using) and process the spread until smooth.

Split sub rolls; spread olive mixture on top and bottom of each roll. Evenly layer meats and cheese on rolls. Wrap each roll in aluminum foil and heat in a 200 degree oven for about 30 minutes.

Serves 6.

Meatball Sub

Ingredients:

• 24 ea meatballs, frozen
  
• 26 3/4 oz spaghetti sauce
  
• 6 oz mozzarella cheese, shredded
  
• 4 ea sub rolls, toasted or plain

Directions:

Place meatballs in slow cooker and set on high. As they begin to heat and grease forms, wipe with paper towels. After grease has been absorbed, add sauce and cook for approximately 3 hours.

Dip meatballs and sauce out of cooker and place on rolls. Sprinkle on cheese as desired for topping.

Beef-Dip

Ingredients:

• 1 (8.00 ounces) package cream cheese
  
• 1 cup sour cream
  
• 1 (4.00 ounces) package chipped beef, chopped
  
• 1/4 cup finely chopped green onions
  
• 1 dash Worcestershire sauce
  
• 2 tablespoons chopped green peppers
  
• 1 loaf French bread

Directions:

Mix well all ingredients except bread.

Slice top off bread round and hollow out carefully, making sure there are no weak places in bread shell.

Fill bread shell with chipped beef mixture and put top back on the shell.

Wrap shell in foil and bake at 300 degrees for 1 1/2 hours.

Use soft bread from the interior of the loaf to dip in hot mixture.

Serves 6