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Kentucky Hot Brown Sandwiches And Variations

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs American American, Sandwiches, Poultry, Bacon, Cheese 4 Servings

INGREDIENTS

1/3 c Plus 1 tablespoon butter
Divided
1 md Onion; chopped
1/3 c Flour
3 c Milk; heated
1 ts Salt
1/2 ts Crushed red pepper
4 oz American Cheese
2 Eggs; well beaten
1 tb Butter (additional)
8 Strips bacon
8 sl Wheat bread; toasted
2 Chicken breasts; cooked
Sliced
Parmesan Cheese
Paprika

INSTRUCTIONS

Melt 1/3 cup butter in saucepan and add onion. Cook until transparent. Add
flour and blend until smooth. Add milk, salt, and red pepper. Stir and cook
until mixture is thick and smooth. Stir in cheese, eggs, and 1 tablespoon
butter. Continue to cook, stirring until mixture almost reaches boiling.
Remove sauce from heat.
Fry bacon slices until crisp.
To Assemble hot browns: Toast 8 slices of wheat bread. Cut 4 in half
diagonally. On 4 oven proof plates, place cut toast with points turned
outward, with one whole slice in the middle. Then layer chicken, sauce, and
bacon. Sprinkle generously with Parmesan and paprika. Broil 2 to 3 minutes.
More than special - a Kentucky tradition. Hint: Turkey may be substituted
for chicken. Source: To Market To Market, Southern Living Hall of Fame, The
Junior League of Owensboro, Kentucky, Inc
Variations:
For a richer sauce use 2 cups milk and 1 cup cream flavoured with
1/8 ts Grated nutmeg
Karen Deck kdeck@epaus.island.net rec.food.recipes
For a richer sauce, add an egg at the end. Do not allow sauce to boil.
Source:  Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95)
Posted by: Sue Woodward
Top turkey with sliced tomatoes and use 1/2 c Swiss cheese, grated instead
of Parmesan. Bake sandwiches at 400 degrees for 10 minutes rather than
broil.
Recipe by: Beaumont Inn
Note: This is a regional favorite that originated at Louisville's Brown
Hotel earlier in this century. Many variations can be found, most commonly
country ham is added.
Bill Webster
Add 1 tb Dry sherry and a 2-ounce jar diced pimento, drained to the cheese
sauce.
Cooking Light Magazine
Thinly slice 1/4 lb mushrooms. In a skillet heat oil over moderately high
heat until hot but not smoking and saute mushrooms, stirring occasionally,
until golden and any liquid given off by mushrooms is evaporated. Season
mushrooms with salt.
After broiling, top each sandwich with bacon and mushrooms.
Cooking Live Show #CL9047 Posted by: Dave Drum
Add 1 ts Prepared mustard and 1 ts Worcestershire sauce to the cheese sauce
to give it some zip.
Southern Living Cookbooks - Meats (1960s)
Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 99

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