Chicken Salad Sandwiches

(from Terri Miller)

Ingredients:
4-5 cups shredded chicken
3 tsp chopped green onion
1 c celery
1 c bell peppers
2/3 c toasted almonds
2/3 c red grapes, halved

Dressing:
2/3 c mayo
1 tsp salt
1/8 tsp pepper
2 tbsp apple cider vinegar

Preparation:
Mix dressing in with dry ingredients.  Chill and serve on croissants.

Buffalo Chicken Sandwich Pockets

(from Natalie Hancock)

Cut chicken breasts into bite-sized pieces
Put in crockpot covered in Frank's sauce. Cook 6-8 hours on low.

Defrost Rhodes rolls. Roll out into five inch circles. Spoon chicken onto center of flat roll. Add more Frank's if desired. Add a torn-up slice of provolone cheese. Wet edges of flat roll with water. Place another flat roll on top and press fork around the edges to seal. Brush tops with butter.

Bake at 350 for 15 minutes.

Brush with butter again (if desired) and serve with homemade ranch, bleu cheese, or buffalo ranch dressing.

Sloppy Joes

(from Mary Ann Bratt)

Ingredients:
1-1.5 pounds groun beef
1/2 cup chopped onion
1 TBSP brown sugar
2 TBSP vinegar
1/2 TSP dry mustard
1 TBSP worcestershire sauce
1 cup Ketchup

Preparation:
Brown meat, then add all ingredients. Simmer about 20 minutes.

Serve on toasted buns, with cheese, tomato, and onion slices.