Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.
harred corn kernels, chopped tomatoes, cress, avocado and a sprinkle of
ost of the radish and cress to the soup. Cook for
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
it's all in the recipe above).
The first part
All to cut in pieces.
Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
To continue to make cook until the cresses are cooked well.
These must become all ends.
Well to supervise cooking.
To serve then with rice.
lices of blue cheese. Sprinkle cress on top.
Cheese and
Bring a saucepan of water to the boil. Add the cabbage and cook for a couple of minutes. Drain and leave to cool.
Place all ingredients apart from cress and herbs in a mixing bowl and combine well.
Garnish with cress and herbs.
Cook onion slowly in butter until delicately browned.
Add everything but water cress.
Simmer, stirring occasionally, for 45 minutes.
Add water cress and boil 5 minutes longer.
A piece of water cress makes a nice garnish.
Goes well with roast beef.
then finely slice. Trim your cress directly from its punnet (the
Mix all ingredients but water cress and endive, refrigerate for 2 to 4 hours.
Arrange on bed of water cress and endive mixture.
Serves 4.
ater while you finish the recipe.
To make the dressing
nd stir in half the cress. Cover four of the potato
an. Fold in chopped mustard cress. Serve with chicken and asparagus
Combine celery, corn, lettuce, and garden cress in a bowl.
Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.
Note mix the wasabi powder with 2 tsp of water to form paste.
cut tuna into 3/4 inch cubes.
If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
Divide between serving bowls/plates. add shiso slivers on top.
Sever IMMEDATELY.