In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
In a saucepan, combine sugar, cocoa, flour and milk until it is smooth.
Add butter.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir a small amount of hot mixture into eggs.
Return all to the saucepan. Fold in half of the pie filling.
Pour into pie shell.
Bake at 350\u00b0 for 35 to 40 minutes or until filling is almost set.
Cool completely on a wire rack.
Just before serving, top with remaining pie filling and whipped topping, if desired.
Yield: 6 to 8 servings.
In bowl, mix at medium speed with electric mixer.
Beat cream cheese until smooth; gradually blend in milk.
Add pudding mix; beat at low speed for 1 minute, scraping bowl often.
Beat at medium speed for 30 seconds.
Spread into pie crust.
Chill about 2 hours or until firm.
Spoon on cherry pie filling and garnish with whipped topping and grated chocolate.
Serve immediately.
o 350 degrees.
Prepare pie crust according to package directions
Spread 1 cup whipped topping on bottom of pie crust.
Combine milk and pudding mix. Blend with wire whisk or mixer for 1 minute. Fold in 1 1/2 cups whipped topping.
Spread over whipped topping in crust. Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
Spoon cherry pie filling in the center. Chill 3 hours.
Preheat oven to 350\u00b0. Beat cream cheese until fluffy; add sugar and cocoa. Mix well. Add egg and almond extract. With a spatula, scrape filling into crust; spread evenly. Bake 35 minutes. Cool and refrigerate. Just before serving, top with nondairy whipped topping and cherry pie filling. Prep time: 10 minutes. Baking time: 35 minutes. Chilling time: 3 hours. Servings: 8.
Beat cream cheese on medium speed until smooth; gradually add milk.
Add pudding mix; beat at low speed for about 1 minute. Spread into pie crust.
Chill until firm, about 2 hours.
Just before serving, spoon cherry pie filling over pie.
Garnish with Cool Whip.
an.
Fold half can pie filling into mixture.
Pour
In saucepan, combine sugar, cocoa and flour.
Add margarine and milk.
Bring to boil, stirring constantly.
Add small amount of mixture to eggs.
Return mixture to pan.
Fold 1/2 can cherry filling.
Pour into crust.
Bake at 350\u00b0 for 35 to 40 minutes or until center is set.
Cool and chill for 1 hour.
Combine topping with chocolate.
Spread on top of pie. Place remaining cherries on top of pie around edge.
Spread 1 cup nondairy topping on bottom of pie crust.
Combine milk and pudding mix.
Blend with whisk for 1 minute.
Fold in 1 cup of nondairy topping.
Spread over topping in crust.
Spread remaining nondairy topping on top of chocolate mixture.
Press down center of pie and spoon cherry mix in center.
Chill 2 hours before serving.
reasts on onions with the Black Forest sauce.
In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.
In heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk.
Remove from heat; stir in extract. Pour in large bowl.
Cool or chill thoroughly.
Beat until smooth. Fold in whipped cream.
Pour into prepared pastry shell.
Chill 4 hours or until set. Top with pie filling.
Garnish with almonds if desired.
Refrigerate leftovers.
Crumble Oreo cookies and place in a pie plate like crust.
Fix pudding according to directions on box.
Place pudding on top of crust, then add the cherry pie filling.
Top with the Cool Whip. If you have extra cookies, you can put them on top.
Beat cream cheese until fluffy; add sugar and cocoa, mix well. Add egg and almond extract. Pour mixture into pie crust. Bake at 350\u00b0 for 35 minutes. Cool and refrigerate. Just before serving, top with cool whip, then pie filling.
Spread 1 cup of Cool Whip on bottom of pie crust.
Combine milk and pudding mix; blend at low speed for 1 minute.
Fold in 1 1/2 cups of Cool Whip.
Spread over layer in crust.
Spread remaining Cool Whip over top, leaving a 1-inch border and forming a depression in the center.
Spoon in cherry pie filling and chill for at least 3 hours.
Garnish with grated chocolate.
Add pudding to pie crust for layering.
Add Cool Whip on top, leaving a center for cherries.
Add cherries.
Spread 1 cup Cool Whip on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip that's in crust.
Spread remaining Cool Whip over that leaving a 1-inch border and forming a depression in center of Cool Whip.
Spoon cherry pie filling in center. Chill three hours.
Garnish with melted chocolate, if desired.
Spread 1 cup of whipped topping on bottom of pie crust. Combine milk and pudding mix in medium bowl.
Blend with wire whisk or electric mixer (low speed) for 1 minute.
Fold in 1 1/2 cups whipped topping.
Spread over whipped topping in crust.