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Pita Sandwiches

1 package Weaver Low Fat Breast Strips
4 pita bread rounds
1 cup alfalfa sprouts
1/2 cup creamy cucumber salad dressing
1 medium tomato, sliced and halved

Prepare Low Fat Breast Strips as directed on package. Halve pita bread crosswise. Place 2 Low Fat Breast Strips in each pita. Mix alfalfa sprouts with cucumber salad dressing until well coated. Spoon mixture over Low Fat Breast Strips, then top with tomatoes.

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Italian Sandwich Loaf

1 package Weaver Italian Patties
1 loaf Italian Bread
1 cup spaghetti sauce
1 bell pepper
1 small onion
1/2 cup shredded Mozzarella cheese
1 tablespoon olive oil
Pinch of salt and pepper.

Prepare Italian Patties as directed on package. Meanwhile, cut bell pepper and onions into strips and sautée in olive oil until tender. Sprinkle mixture with a pinch of salt and pepper. Cut bread in half. Arrange Italian Patties across the bread. Place the sautéed bell peppers and onions on top of the Italian Patties. Spoon Spaghetti sauce over the bell peppers and onions, then top with shredded Mozzarella cheese. Place assembled sandwich in warm oven until cheese is melted and bread is crisp.

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Broccoli Strata

1 (10 oz.) Pkg Frozen Chopped Broccoli
1 Pkg Weaver Original Patties
4 Slices Process Swiss Cheese (4 oz.)
4 Eggs
2 Cups Milk
1 small onion, chopped (1/4 cup)
1 Tablespoon Prepared Mustard
Dash Pepper
1/4 Tablespoon Salt
2 Slices Whole Wheat Bread
2 Tableapoons Butter or Margarine, Softened


Cook broccoli according to package directions; drain well. Arrange patties in the bottom of a 9x9x2-inch baking pan. Top with cheese slices and broccoli. In a mixing bowl beat eggs; stir in milk, onion, mustard, salt, and pepper. Pour over layers in pan. Spread both sides of bread with butter or margarine; cut into cubes. Sprinkle on casserole. Cover and chill for at least 1 hour. Before serving, bake the chilled strata in a 325°F oven for 60 to 65 minutes or until a knife inserted just off center comes out clean. Let stand for 10 minutes before serving.

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New Twist

1 pkg. Weaver Italian Patties
2 cups macaroni twists, cooked and drained
1 cup sliced celery
1/4 cup sliced ripe olives
1/4 cup Italian salad dressing
4 lettuce cups
1 tomato, cut in wedges

Prepare Italian Patties as directed on package. Meanwhile, combine macaroni, celery, olives, and dressing. Serve in lettuce cups; garnish with tomatoes.

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Stroganoff Style Chicken

1 pkg Weaver Original Patties
1 Tablespoon cooking oil
1 1/4 cup water
1 onion, cut into thin wedges
1 can (4 oz.) sliced mushrooms, drained
2 Tablespoon catsup
1 teaspoon dried parsley flakes
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried dill weed
3/4 cup sour cream
1 Tablespoon flour
Hot cooked noodles

In large fry pan, cook Original Patties in hot cooking oil over medium heat for 5 to 7 minutes or until heated through, turning once. Drain fat from pan. In same pan, combine water, onion, mushrooms, catsup, parsley flakes, bouillon granules and dill weed. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until onion is tender. Stir together sour cream and flour; stir a small amount of the hot onion mixture into the sour cream mixture. Return all to pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Arrange Chicken Patties over hot cooked noodles on a serving platter; spoon sauce on top. Serve with Layered 24 Hour Salad.

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Layered 24 Hour Salad

1 (10 oz.) frozen peas
1/2 head lettuce, cup up
1/2 cup chopped green peppers
1 1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 lb. bacon, diced
1/2 cup chopped celery
1/2 cup chopped onion
1 Tablespoon sugar
1/2 cup cheese, shredded

Cook peas till tender; drain. Fry bacon till crisp. Layer lettuce, peas, celery, pepper, and onion in large bowl. Mix sugar and mayonnaise; pour over top. Sprinkle with cheese and bacon. Cover and chill overnight.

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Quick Cordon Bleu

1 pkg. Weaver Original Patties
4 slices cooked ham
4 slices Swiss cheese
Watercress (optional)

Prepare Original Patties as directed on package. Top with ham and cheese. Bake 5 minutes longer. Garnish with watercress, if desired. Serve with Potatoes Au Gratin.

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Potatoes Au Gratin

32 oz frozen hash browns, thawed
2 cans cream of chicken soup
8 oz grated cheddar cheese
8 oz sour cream

Mix all ingredients in a greased baking dish. Bake at 350°F for 30 minutes.

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