| The Sandwich Chef presents ... |
| Café Pocket Grandes |
| From one 17-1/3 ounce can of Pillsbury Grand Southern-style biscuits, separate the biscuits and press each to flatten it into a 5-inch round. Place 4 rounds on a cookie sheet. Top each with about 1/2 cup filling suggested below or your own filling. Brush the edges with water, and top each with another round. Press the edges with tines of a fork to seal. Bake in a 375-degree oven 12 to 18 minutes until golden. |
| Reuben Filling: 1 cup diced canned corned beef 1/2 cup shredded Swiss cheese 1/2 cup sauerkraut Thousand Island dressing |
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| Sausage and Onion Filling: 1-1/2 cups of loose sausage, hot or plain, fried with 1/2 cup of diced onion and mixed with 1/2-cup of shredded Monterey Jack cheese after frying |
| Cajun Calzone Filling: 1 cup diced smoked sausage 1 cup part-skim ricotta cheese 1/4 cup sliced scallions 1/2 teaspoon dried thyme 1/8 teaspoon crushed red pepper |
| BBQ Pork or Beef Filling: 2 cups of shredded cooked pork or beef mixed with bottled barbecue sauce to moisten |
| Optional: 1/4-cup diced pepper |
| Try the Breakfast Anytime Café Pocket Grandes |