f each bread slice with gourmet mayonnaise and other side with
ugar and 1/2 cup cold water. Stir over medium heat
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
ith 6 little bite-sized sandwiches with 3 layers of bread
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.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
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
Sprinkle gelatin in cold water.
Beat into cream cheese until smooth.
Stir in next 5 ingredients.
Pour into mold and refrigerate at least 4 hours or more.
To serve, turn on a plate and garnish with parsley.
Serve with \"Escort\" crackers or crackers of your choice.
Mix together the cornstarch and cold water; stir into the sauce
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.