By Robin McDaniel
It’s that time of year: Football season! Weekend food choices during the fall are often simple, yet substantial, as we look for something to fill us up, but still easy to handle before, after or during a game or tailgate party.
These two recipes are quick and easy but go a step beyond light finger foods. These can be prepared in 15 minutes or cooked the night before and reheated.
1 1/2 to 2 lbs. steak, cut into 1/4 in. strips
1 green bell pepper, cut into strips
1 red pepper, cut into strips
1 medium onion, sliced thinly
2 Tablespoons vegetable oil
2 Tablespoons butter or margarine
1 pkg. Monterrey Jack or Mozzarella cheese slices
2 small loaves French bread, each cut in half (or use 4 to 5 sandwich rolls)
Cook steak, peppers and onion in skillet with the oil and butter until meat is cooked through. Spoon mixture onto bread slices, lay 2 cheese slices on top. Wrap in foil and bake at 350 degrees for 10 to 15 minutes. Serves 4.
1 loaf of French bread, halved lengthwise
1 cup Italian dressing
2 to 3 sliced tomatoes
1 to 1 1/2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese
Brush the cut side of the bread with the Italian dressing. Grill cut side down for about 2 minutes. Remove from heat and lay the tomatoes on top. Sprinkle the combined cheeses on tomatoes. Return to the grill (cheese side up) and cook for only about 2 minutes or until cheese melts.
Cut into desired sandwich lengths. Serve hot. Serves 4 to 5.