For the cornbread: Preheat oven to
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
nd pepper to taste.
For the sandwiches: Cut the stems off
our slices of bread.
Wrap each sandwich securely with plastic
Soften the ice cream until it is easily spreadable.
Top one half of cookie with some ice cream (at least 1\" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
Continue making the sandwiches until you are done.
If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.
use half for marinade and reserve other half for prepared sandwiches).
Cut
For the herb butter, combine all
For the pickled carrots: In a
For the soup, cut the English
b>recipe).
Wrap dough in plastic wrap and put in the refrigerator for
For the chicken and celery filling,
soft dough.
Knead for about 10 minutes.
Leave
ou like (I did only for aesthetics, if you're using
Refrigerate for 30 min to firm slightly.
Using plastic wrap as
pinch of crushed oregano for a more piquant flavor).
Place peppers, adobo and buttermilk/crema in container for blender.
Blend until peppers are chopped up and everything is mixed well.
Add mustard, garlic and juice.
Blend for around 30 seconds, or until mixture is smooth.
There will be some small chunks of pepper and garlic, that's ok, it gives texture.
Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
Refrigerate overnight, covered.
Use for dips, sandwiches, whatever.
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.
Butter a 9 x 13-inch baking dish and put 6 slices of bread in bottom.
Put cheese slices on top of bread and cover with remaining bread slices.
Beat milk, eggs and salt well.
Pour over sandwiches and let stand 45 to 60 minutes.
Sprinkle with paprika, if desired.
Bake in 325\u00b0 oven for about 45 minutes or until sandwiches are browned.
Serve immediately.
repared cookie sheets.
Bake for 12-14 minutes or unti