Sprinkle with oregano.
Arrange sandwiches on tray. Bake 10-12
he egg yolks with the cold water and salt until the
mall saucepan and cover with cold water. Bring slowly to a
ot whip.
For the sandwiches, have the store slice the
Dissolve gelatin in water according to directions.
In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.
For each sandwich:
Top first slice of toast with lettuce and cold chicken slice.
Add mayonnaise, if desired.
Top with second toast slice.
Add tomato slice and bacon strips.
Top with third slice of toast.
Peg with 4 toothpicks.
Cut in quarters diagonally.
Serve with sandwiches, point up.
Grate and
squeeze
cucumbers, carrots and onion.
Chop bell pepper and\tcelery.
Add
lemon
juice and salt.
Mix all together.
Add mayonnaise.\tMix Knox gelatine with cold water. Dissolve over
hot\twater.\tAdd
to vegetables and mayonnaise. Let set in
refrigerator at least 12 hours.
Great on Ritz and cubes of bread (open face sandwiches).
ondiments as desired.
These sandwiches really don't need much
killet cook half of the sandwiches over medium-low heat for
heet.
*Atthis point the sandwiches can be covered with plastic
he chicken filling.
Place sandwiches in single layer on large
Process cream cheese in food processor. Add finely chopped cucumber, salmon, lemon juice, and 1 tsp. watercress. Mix until well blended. Cut 2 rounds of each bread slice. Spread cheese mixture evenly on one side of bread rounds. Spread edges of sandwiches with butter. Dip edges in 1/2 c. minced watercress. Cover and chill for 2 hours.
Mix pudding and milk according to package directions and refrigerate until set.
Fold in whipped topping and chocolate chips.
Place 24 graham crackers on a baking sheet; top each with about 3 tablespoons filling.
Place another graham cracker on top. Freeze for 1 hour or until firm.
Wrap individually in plastic wrap; freeze for 1 hour or until firm.
Serve sandwiches frozen.
For the salmon sandwiches, spread 4 slices of white
Mix pudding and milk 1 to 2 minutes. Gently stir in whipped topping and marshmallows.
For each sandwich, spread approximately 2 tablespoons of mixture onto each cracker half.
Lightly push cookies together to form sandwich.
Wrap each square in plastic wrap and freeze.
Makes 22 sandwiches.
Slice bread 1/2-inch thick, then butter.
Make sandwiches. Dip in batter; fry until brown in oil.
Gradually add milk to peanut butter in bowl, blending until smooth.
add pudding mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Can also use hand whisk.
Let stand 5 minutes.
Spread filling about 1/2-inch thick on 12 of the graham cracker squares.
Top with remaining squares, pressing lightly and smoothing around edges with spatula.
Freeze until firm, about 3 hours.
Sandwiches can be stored, wrapped, in freezer 3 to 4 days.
Add milk gradually to peanut butter in a deep bowl, blending until smooth.
Add pudding mix.
Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes.
Let stand about 5 minutes.
Spread filling about 1/2-inch thick on 12 of the crackers.
Top with remaining crackers, pressing lightly and smoothing around edges with spatula.
Freeze until firm, about 3 hours.
Wrap individual sandwiches for storage.
Butter 8 slices of bread.
Put buttered side down in baking dish.
Cover with enough chicken or ham to make an even layer. Cover with remaining bread.
Put one slice of cheese on each piece of bread.
Beat eggs, milk, salt and pepper.
Pour over sandwiches.
Refrigerate overnight.
Lightly brown crusts; roll into crumbs.
Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
Cover and refrigerate for 2 or more hours to blend the flavors.
Divide the mixture to make sandwiches.
Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.