Mix chickpeas and minced garlic together in a large food processor or bowl of a stand mixer until mostly mashed. Add mayonnaise, mustard, sandwich spread, salt, and pepper. Mix well. Add eggs and mix until blended to desired consistency.
Cook together the first 6 ingredients until thickened.
Cool and add the remaining ingredients. Makes a very good sandwich on wheat bread.
Heat oven to 300\u00b0, then turn off.
Soften Velveeta and cream cheese in oven.
Mix cheeses, margarine and sandwich spread with mixer.
Refrigerate or freeze.
Cut sausage into thin slices.
Place in boiler and boil until all fat is out of sausage.
Boil eggs until done.
Place sausage, sandwich spread and eggs in blender.
Start blender on chop, until well blended.
Makes 1 pint.
Use assorted crackers or chips.
ox. Place 1/2 the sandwich spread in a small silicone baking
r skillet to medium.
Spread one side only of each
Heat 2 tbsp of butter in a large skillet and fry the pepper rings on one side for about 1 min. Turn them and break an egg into each one. Fry over low heat for 5-6 mins or until egg is cooked to desired firmness.
Mix the vinegar and sugar and season to taste. Stir in the oil and toss the pepper cubes, cucumber and carrots with the vinaigrette.
Toast the bread and spread it with the remaining butter. Put an egg on each slice and serve them with the salad on the side.
Place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 minutes, drain, then run under cold water, peel and chop. Mix the egg, radish wedges and yogurt and toss with the watercress.
Spread the top and bottom halves of the rolls with the yogurt mixture and place 2 slices of ham on top. Place sandwich halves together and serve with extra radishes.
Boil eggs (1 dozen) until ready.
Peel eggs; cut each egg in half, the long way.
Remove egg yellow and put in a bowl.
Put all egg whites on a tray or plate.
Add sandwich spread, mustard and pickle relish together.
Mix until creamy.
May need to add more sandwich spread if too stiff.
When all ingredients are mixed well, then dip mixture with spoon using another spoon to push mixture off into the egg white.
Add bacon bits just before serving.
Keep the broiler on.
Sandwich -- Spread the bottom bun with a
Boil and cool eggs, cutting lengthwise, giving 12 egg parts. Mix egg yolks with sandwich spread until smooth.
Add more sandwich spread, if needed.
Add a little garlic, if desired.
up.
To make each sandwich, spread 1 toasted bread slice with
Cook soup macaroni according to directions.
Heat frozen peas and drain off butter.
Dice all vegetables very small and add shrimp and cooked peas.
Mix mayonnaise, sandwich spread and salt together.
Add this to the shrimp/vegetable mixture.
Toss good. This makes a lot!
Fills a 4-quart bowl.
May cut recipe in half. Chill and serve.
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.
Cut peeled eggs lengthwise into halves.
Slip out yolks; mash with fork.
Mix in sandwich spread, mustard, hot pepper sauce and salt.
Stir in shrimp and onion.
Fill whites with egg yolk mixture, heaping it lightly.
A pastry bag can be used to fill egg whites.
Arrange on large plate.
Cover and chill. Garnish with paprika, if desired.
Cut eggs in half lengthwise; remove yolks.
Mash yolks.
Stir in sandwich spread, onion, curry powder, salt and pepper.
Fill each egg white with yolk mixture; chill.
Sprinkle stuffed egg halves with paprika.
Boil eggs, when done peel eggs and cut into half long ways. Take out egg yolks and place in bowl, add kraft sandwich spread, salt, and pepper.
Mix well.
After mixture is creamy and smooth, using teaspoon place small amount back into egg halves, chill and serve when desired.
Toast and butter the bread.
Whisk the egg with a fork, add the cabbage and carrot. Fry the egg in a fry pan or electric girdle. You want to end up with a thin crepe like omelet.
While the omelet is cooking, spread the brown sugar, ketchup and mayonnaise in the center. Add salt, pepper, and chili pepper or hot sauce to taste.
Fold the omelet so it will fit on the bread.
Place the omelet on the bread. For that authentic street vendor look, wrap the sandwich in a foil sheet.
Shred carrots, chop onions and celery until fine.
Chop pickles coarse.
I use an egg slicer to dice eggs.
Add tuna, stir dry. Add sandwich spread and stir.
Add mayonnaise or salad dressing, mixing with each addition until of desired consistency.
Spread on bread of choice, enjoy.
Don't be afraid to adjust the ingredients to suit your own taste.
Cook potatoes; hard boil the eggs and then cut all into potato salad size pieces. Add about 1/2 cup of the dressing and 1/2 cup of the sandwich spread and mix well. If too dry, add equal parts of dressing and spread. Cover and let chill overnight for best results.