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ANDWICH SENSATIONS
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CHIPPED BEEF-EGG SALAD
SANDWICH
For each sandwich, spread softened butler on 1
slice whole wheat bread. Top with Chipped Beef
Filling. Top with 1 slice of white bread, buttered
on both sides. Spread with Egg Salad Filling.
Top with 1 slice of whole wheat bread spread with
Horse-radish Butter. (See photo.)
CRAB MEAT SANDWICH
For each sandwich, slice round poppy seed bun
crosswise in half. Spread softened butter on cut
surfaces. Top bottom half with water cress or
Bibb lettuce. Spread generously with Crab Meat
Filling. Top with other slice. (See photo.)
CREAM CHEESE AND WATER CRESS
SANDWICH
For each sandwich, spread softened cream cheese
on 1 slice of buttered Golden Fig Bread. Top
with water cress and a slice of the fig bread.
Spread with cream cheese and top with a slice of
the fig bread. Top with water cress, cream cheese,
and fig bread. (See photo.)
Family Weekly, August 30, 19S9
Exciting, fun-to-assemble
-- " ' "" " , i r, .. .
CHICKEN-CHEESE-HAM SANDWICH
For each sandwich, spread Curry Butter on 2
slices of French bread. Top one slice with: let
tuce, slices of cooked ham, corned beef, or
roast beef, Cheddar cheese, chicken,' tomato,
and crisp bacon. Top with remaining bread slice.
(See photo.) (If desired, spread Curry Butter on
bread slices and Roquefort Butter generously on
ham slice; omit cheese slice.)
LIVER SAUSAGE SANDWICH
For each sandwich, spread 2 slices rye bread
generously with Horse-radish Butter. Top in fol
lowing order: slice of red onion, Bibb lettuce,
slice of liver sausage, Bibb lettuce (spread with
mayonnaise, if desired), slice of tomato, and crisp
bacon slices. Top with remaining bread slice.
(See photo.)
CORNED BEEF SANDWICH
For each sandwich, spread Horse-radish Butter
on 2 slices of Sweet Rye Bread. Top one slice
with: lots of extremely thin slices of corned beef
and leaves of Bill, lettuce. Top with remaining
slice of bread. (See photo.)
sandwiches appropri- particularly to those who din
ate tor ine carriea iwui c ... . v muui.
We enthusiastically recommend these sandwiches , Butter for sandwiches is best
and hone they will encourage you to create new an ingredient comnlementM.
ones equally imaginative and just as tasty. with the filling. 1 Curry, tori-radish, mustard,
Breads of many flavors, shapes, and sizes are anchovy paste, seiticheeses. tMnnrA nuts, mavon-
readily available today, so occasionally introduce naise, chopped jjtarsley, wattr cress or chives
a new one to your family. Remember , that the blended with softened butter ac is distinctive flavor
flavor and quality of homemade bread is well to any sandwich. Spreading b itter evenly to the
worth your time and effort and is a special treat edges of the bread slices is in portant to prevent
if u;;
EGG SALAD FILLING
4 hard-cooked eggs, chopped
2 tablespoons chopped pimiento-stoffed olivet
2 tablespoons mayonnaise
Yi teaspoon dry mustard
Yi teaspoon salt
all ingredients together lightly but thor-
Mix
oughly. Chill.
About lYi cups filling
CRAB MEAT FILLING
1 6-oz. can crab meat, drained 5 bo"?
removed
Yt cup chopped salted peanuts
Vt cup grated carrot
Y cup chopped celery
1 hard-cooked egg, chopped
1 teaspoon grated onion
Yi teaspoon salt
Y cup mayonnaise -
Mix
all ingredients together lightly but thor
oughly. Chill.
About 2Vz cups
HORSE-RADISH BUTTER
Yi cup bntter
1 tablespoon lemon juice
2 teaspoons prepared horse-radish
teaspoon prepared mustard
Y teaspoon salt
Cream butter until softened. Blend intthe lemon
juice, a small amount at a time. Mix m remaining
ingredients. About cup butter
IT
regularly on the
fillings from soaking into the bread.
Salad greens, tomato slices, and green pepper
strips are valuable, versatile additions to sand
wiches. They supply vitamins and minerals, offer
texture contrast to bread and fillings, and add
vivid color and fine flavor.
Suggestion; wrap salad greens and tomato slices
separately and send . them along with the sand
wiches so that they can be at their best when v
placed in the sandwich at mealtime.
Lhen flavored with ,
to or harmonious
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
CURRY BUTTER
Follow recipe for Horse-radish Butter. Decrease
lemon juice to 2 teaspoons. Omit horse-radish,
mustard, and salt. Blend in 1 teaspoon curry
powder.
CHIPPED BEEF FILLING
1 cup chopped chipped beef
2 tablespoons chopped onion
1 tablespoon chopped green pepper
M cup mayonnaise
1 tablespoon catsup
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Y teaspoon ground allspice
Yt teaspoon ground nutmeg
Mix all ingredients together lightly but thor-
oughly. Chill.
About 1 cup filling
ROQUEFORT BUTTER
Yt cup butter
2 teaspoons lemon juice
Y cup crumbled Roquefort cheese
2 tablespoons chopped parsley
I tablespoon prepared horse-radish
Cream butter until softened. Blend in lemon juice,
a small amount at a time. Mix in the remaining
ingredients. About cup butter
Family Weekly,
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I r
We'Il share a secret with
you: our taste -testing
panel, home economists
and photographers were
so enthusiastic about these
sandwiches that they
insisted upon generous
seconds after the usual
adequate test sample!
Recipes for Golden Fig
Bread and Sweet Rye Bread
(Limpo) may be obtained by
writing to SANDWICHES,
Family Weekly, 153 N.
Michigan Ave., Chicago 1,
Illinois.
r
7T2
August 30, 15
For additional treats, try
O R
by BAKE RS of course
FOR THE LIVELY FLAVOR OF
REAL LEMON IN LUSCIOUS
COOKIES, FROSTINGS, SAUCES
Now, delight your family with these refreshing
new Summer treats . . . and do it the easy way.
Lemon Chips are sunshiny nuggets filled with
the tart-sweet flavor of real lemons . . . lively,
luscious and ready to use. Ready to eat, too, as
delicious candy right out of the package.
W t r.l
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Try new Lemon Chip Cookies, Lemon Butler Frosting, and Lemon Sauce.
These tested recipes from General Foods Kitchens are on every package.
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Baker's Chocolate or Caramel Chips In recipe:!, tool
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