230 Sandwiches - Culinary Arts Institute

52
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Transcript of 230 Sandwiches - Culinary Arts Institute

Page 1: 230 Sandwiches - Culinary Arts Institute

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DAILY FOOD GUIDE

pre-teen & aging By Food Groups child teen adult adult

MILK GROUP cups of milk or equivalents in milk 3-4 4 or more 2 2 products (cheese and ice cream)

MEAT GROUP 3 oz. serving meat, fish, shellfish or 1-2 3 or more 2 2 poultry; 2 eggs; l cup cooked dried beans, peas or lentils; l4 cup peanut butter

FRUIT AND VEGETABLE GROUP servings of C-rich fruits and vegetables l-2 1-2

servings of A-rich fruits and vegetables 2

servings of potatoes, other fruits and 2 2 0-1 vegetables

BREAD AND CEREAL GROUP servings of whole grain or enriched bread 3-4 4 or more 3-4 2-3 or cereal, baked goods, macaroni

OTHER tablespoons of fat (oil, butter, margarine) 2 2-4 2-3 1-2

Water or liquid equivalent to make 3 to 5 cups total daily intake.

(Chart adapted from American Medical Association and reprinted with permission.)

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230

SANDWICHES EDITED BY CULINARY ARTS INSTITUTE

FANCY BREADS • FILLINGS AND SPREADS

PARTY SANDWICHES • TEEN-AGE SPECIALTIES

HOT SANDWICHES for breakfast • for lunch

DOUBLE-DECKERS AND TRIPLE-DECKERS

I @ulinarycJ!rts �nstitute

1727 South Indiana Avenue, Chicago, Illinois 60616

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INTRODUCTION

When Lord Sandwich placed a piece of meat between two pieces of bread and

pronounced it his favorite method of eating, he could hardly have been con­scious of the revolution in habit he was starting. Nor could he have known how large a part of the world would agree with him. Neither is it likely that he would recognize some of the ways in which women have used his idea to fulfill their own purposes, for certainly the modern party and cocktail sand­wich bears little resemblance to the clumsy one Lord Sandwich was served.

Today's sandwiches are served for almost any purpose and on all occasions, from the rushed noonday lunch and evening snack, to the formal tea or formal dinner with the cocktails. They are as familiar to the social butterfly as to the many lunch box carriers and they vary in size and shape from the canape mouthful to the open-faced sandwich that fills the luncheon plate. The modern hostess is ever on the alert for new ideas in form and fillings. To her, this book comes as a most welcome addition to her culinary library and an opportunity to add to her reputation for attractive entertaining.

Copyright© 1975, 1969, 1964, by Processing and Books, Inc.

All rights reserved. Manufactured in the United States of America.

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DOUBLE-DECKERS AND TRIPLE-DECKERS ........... 47 Club Sandwiches .............. 47 Corned Beef Club .............. 48 Fruit Sandwiches . . . . • . . . . . . . . • 48 Metropolitan Sandwich ......... 48 Midnight Feast. . . . . . . . . . . . . . . . 4 7 Party Rounds ................. 47 Pyramid Sandwiches . . . • . . . • . . . 48 Roast Pork and Egg

Club Sandwil:hes ............ 48 Salmon Sandwiches . . . • . . . . . . . 48 Tomato Cheese Club ........... 47 Veal and liver Sausage

Sandwiches ................. 48

FANCY BREADS ............... 5 Applesauce Bread. . . . . . . . . . . . . 5 Apricot Nut Bread............. 5 Autumn Apple Bread.......... 7 Banana-Bran Nut Bread....... 5 Banana Bread................. 6

Banana Apricot. . . . . . . . . . . . . 6 Banana Nut..:.............. 6 Banana Prune............... 6 Banana Raisin. . . . . . . . . . . . . . 6 Holiday Banana............. 6

Cheese Bread. . . . . . . . . . . . . . . . • 5 Cranberry Bread. . . . . . . . . . . . . . 7 Honey-Orange Nut Bread..... 6 Oatmeal Fruit Bread. . . . . . . . . . . 6 Orange Nut Bread............. 7 Pineapple Nut Bread. . . . . . . . . . 7 Prune Bread.................. 7 Quick Molasses Brown Bread. . . 5 Quick Nut Bread. . . . . . . . . • . . . . 6

FILLINGS AND SPREADS ...... 8 Cheese Fillings................ 8

American Cheese and Bacon. . 8 American Cheese and Egg. . . . 8 American Cheese, Onion and

Anchovy....... . . . . . . . . . . 8 Cheese and Salted Almonds. . . 8 Cheese Apricot Filling. 9 Cheese Filling ............... 12 Cottage Cheese and Bacon.... 9 Cottage Cheese and Celery.... 9 Cottage Cheese and Chives. . . 9 Cottage Cheese and Egg...... 9 Cottage Cheese and Ginger... 9 Cottage Cheese, Watercress... 9 Cream Cheese and Chicken... 8 Cream Cheese and Chipped

Beef..................... 8 Cream Cheese and Chives.... 8 Cream Cheese and Jam.. . . . . 8 Cream Cheese and Marmalade 8 Cream Cheese and Nut.... 8 Cream Cheese and Pimiento.. 9 Cream Cheese-Black Walnut

Topping .................. 15 Cream Cheese Combinations.. 9

INDEX Cream Cheese, Cucumber,

Radish................... 9 Cream Cheese, Nut, Raisin.... 9 Pineapple Cheese Topping .... 12 Sharp Cheese Filling......... 8

Chicken and Egg Sandwiches ... 10 Chicken Ham Sandw1ches . . • . . . 10 Chicken liver Sandwiches ...... 10 Chicken Sandwich Fillings . • . . . • 10

Chicken and Bacon . . . . • . . . . . 10 Chicken and Carrot. . . . . . • . . . 10 Chicken and Chestnut . . . • . . . . 10 Chicken and Mushroom ...... 10 Chicken and Pineapple . . . • . • . 10 Chicken and Tongue ......... 10 Chicken, Celery and Almond .. 10 Chicken, Celery and Olive .... 10 Novel Chicken Filling . • . . . . . . 12

Egg Sandwich Fillings .......... 12 Chopped Egg Combinations . • . 12 Egg and Anchovy. . • . . . . . . . . • 12 Egg and Catchup. . . . . . . • . . . . 12 Egg and Ham. • . • . • . . • . . . • . . 14 Egg Filling..... 16 Egg Salad...... . .... 12, 47

Fish Sandwich Fillings . . . . • • . . . 14 Clam Filling . . . . . • . . . • • • . . . • 12 Crab Meat Salad. . . . . 14 Cucumber Shrimp Crescents .. 14 Lobster Salad . .............. 14 Salmon and Cucumber ....... 14 Salmon and Nut . . ........... 14 Shrimp and Cream Cheese .... 14 Shrimp f1lling . . • . • . . . . . . . . . . 15 Tuna Salad ................. 14

Fruit and Nut Fillings .......... 15 Date and Nut. .............. 15 Lemon Nut Filling ........... 15 Nut Combinations ........... 15 Peanut.. . .. 15, 16 Peanut Butter and Banana .... 15 Peanut Butter and Jam . . . . . • . 15 Peanut Butter and Pickle... 15

Meat Fillings... . . . . . . . . . . . . . . . 16 Bacon and Pickle . • . . . . . . . . . . 16 Bar-B-Q Meat Loaf. ... . ... 17 Chipped Beef Cheese ........ 13 Deviled Ham Spread ......... 16 Ham Fil�ng... . ... 12, 16, 47 Ham Salad. . . ..... IJ, 16 liver and Raisin ....... . ..... 16 Liver Sausage... . . . . . . . . . . . • 16 Meat Loaf. ........ . ........ 17 Tongue . . . • . . . . . . . . . . . . . . . . . 16 Veal and Carrot • . . . . . . . . . . . . 16

Sandwich Butters ............. 19 Anchovy Butter. . . . . . . . . . . . . 19 Cheese Butter .............. 19 Chili Butter .... . ............ 19 Chive Butter ......... . ...... 19 Egg Butter. ................. 19 Fil� Butter ..... . ........... 19 Garlic Butter, Mild . . . . • • . . . . . 19

Garlic Butter, Strong ..... • • • • 19 General Method ............. 19 Ham Butter. ............... . 19 Horse-Radish Butter .. . . .... . 19 Lemon Butter. • • • • • • . . • • • . . . 19 Mustard Butter. • • . • . • . . . . . . . 19 Olive Butter . . . . . . . . . . . . . . . • 19 Parsley Butter . . • . . . . . . . . . • • 19 Pimiento Butter. . . . . . . . . . . . • 19 Poppy Seed Butter .......... 19 Shrimp Butter . . • . . . . . . . . • • • 19

Suggestions for Garnishes . . . . . • 19 Vegetable Fillings ... . ......... 18

Carrot and Raisin ............ 18 Grated Carrot. . . • • . . . . . . . . . . 18 Green Bean Filling ........... lJ Mushroom-Sour Cream . . . • . . . 15 Pineapple Slaw Filling ....... lJ Radish ..................... 18 Salad Sandwich Spread . . . . . • 18 Vegetable ................... 18 Vegetable and Apple ......... 18,

HOT SANDWICHES . . ......... 38 Asparagus Crowns ............. 45 Barbecued Beef Sandwiches .... 46 Cheese Poached Egg ........... 46 Chicken Curry Sandwiches . . • . . 40 Chicken Salad Bacon Rolls ...... 42 Chicken Taco Sandwich ........ 44 Chipped Beef-Prune-Topped

Toast........ .. ... 38 Corned Beef Hash and Eggs on

Toast. ..................... 40 Creamed Egg and Asparagus .... 43 Frankfurter and Cheese ........ 44 French Fried Sandwiches ....... 38 French Toast Superb ....... . .. 40 Ham Sandwiches au Gratin ..... 45 Hot S�rdine Sandwiches ....... 40 Open Cheese Sandwiches ....... 42 Open-Faced Ham Surprise... 45 Open Savory Cheese Sandwiches 40 Peanut Butter Rarebit .... . ..... 46 Piggy Paks ......... . . . ....... 38 Pimiento 'Sardine Sandwiches ... 43 Royal Chicken Sandwiches ...... 40 Salmon Sandwiches de Luxe .... 40 Sausage-Mushroom Hawaiian ... 46 Scrambled Eggs in-the-Round .. 39 Shrimp and Liederkranz ........ 40 Shrimp Boat Burgers . ......... 45 Shrimp Rarebit Sandwiches ..... 43 Shrimp Special Sandwiches ..... 43 Toasted Tomato Ham Fingers ... 46 Tuna Cranberry Rounds ........ 17 Tuna Taco Sandwiches ... . . . ... 44 Wallie Sandwit• . . . . . . .. . . . . . . l!ll Western Sandwiches ........... 17 Yard-Long Sandwich... 18

PARTY SANDWICHES ......... 20 Apple Rings ..... . .. . ...... . .. 25

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Apricot Banana Toast. . . . . . . . . . 22 Asparagus Roll-Ups ............ 24 Bacon Cheese Roll. ............ 27 Blue Cheese Puff-Ups .......... 28 Broiled Chicken Salad

Sandwiches . . • . . . . . . . . . . . . . . 29 Bunny Burgers ................ 25 Checkerboard Sandwiches . . . . . • 23 Cheese Chunkies .............. 23 Cheese-Nut Triangles. 14 Chicken Sandwich Supreme .... 28 Chili Rolls................. 26 Chipped Beef Cheese Diplomas .. 13 Cinn2mon Sandwiches ......... 20 Cinnamon Toast ............... 22 Cornucopia Hors d'Oeuvres ..... 27 Cornucopia Teasers ............ 27 Cranberry-Cinnamon Rolls.. 24 Currant Jelly Puffles ........... 24 Deviled Souff16 Sandwich ....... 28 East Indian Tidbits ............ 22 Egg and Anchovy .............. 12 Egg-Ham Crescents.. 14 Jack O'Lantern Faces.......... 9 lily Sandwiches.. . . . . . . . . . . . . . 27

INDEX

Lobster Hors d'Oeuvres ........ 29 Mortarboard Hats.. 13 Mosaic Sandwiches........ 20 Nippy Cheddar Savories ... 24 Open-Faced Sandwich

Suggestions ..... , ........... 21 Pimiento and Walnut. .......... 26 Pineapple Cheese Wafers..... 22 Pinwheel Sandwiches ........ 16, 20 Rainbow Sandwiches ........... 12 Ribbon Sandwiches ............ 23 Rolled Sandwiches . . . . . . . . • . . . . 26 Salad Sandwich Loaf . . . • . • • . . . . II Sardine Fingers.............. 26 Savory Pinwheels........ 27 Surprise Sandwich Packages .... 15 Tile Sandwiches ............... 22 Tomato Royal Sandwiches ...... 26 Tuna Nut Rolls ................ 13 Turkey-Parsley Rolls.. 14

TEEN·AGE SPECIAL TIES .... . . 30 Baked Tomato Cheese

Sandwiches...... 36 Baked Bean and Frank

Bunwiches...... 32

Chicken and Pineapple ......... 33 Chicken Sandwiches de Luxe ... 33

Veal and Chicken.... 33 Cottage Cheese Dreams. 36 Cream Cheese and Peanut. ..... 30 Deviled Egg, Swiss Cheese ...... 35 Grilled Crab Meat and Egg.... 34 Ham and Cheese Rolls.. . 30 Ham and Prune Sandwiches . ... 32 Ham and Tomato Sandwiches ... 32 Rarebit Sandwiches.... 36 Roast Pork Sandwiches.. .. 32 Sea Tangle Sandwich .......... 30 Shrimp Sandwiches ............ 34 Skillet Beef Scramble .......... 36 Sliced Chicken Sandwiches. 33 Sliced Turkey Sandwiches ...... 32 Sloppy Joes. . . . . . . . . . . . . . .. 35 Super Sandwiches.... . .. 34 Sweet-Sour Hamburgers ....... 35 Toasted Sharp Cheese

Sandwiches ................. 36 Tuna Buns for Teens .......... 30 Tuna Sandwiches .............. 34 Zesty Hamburgers . . . . . . . . • . . . . 33

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FANCY BREADS 5

BANANA-BRAN N U T BREAD

11/.z cups sifted flour 2 teaspoons baklng powder 1h teaspoon salt 1/.z teaspoon baking soda '.4 cup shortening 1h cup sugar 1 egg, beaten 1 cup whole bran cereal 11h cups mashed bananas 1 teaspoon vanilla 'h cup chopped nuts

Sift flour, baking powder, soda and salt together. Cream shortening and sugar together until fluffy; add egg and beat well. Stir in bran, mashed ba­nanas and vanilla. Add dry ingredients and the nuts, stir­ring only until combined. Spread in well-greased 9'hx-5\4x23A-inch loaf pan. Bake at 3 5 0 ' F . a b o u t 1 h o u r . Makes 1 loaf.

APRICOT NUT BREAD

2 cups sifted flour 2 teaspoons baklng powder 1 teaspoon baking soda 1 teaspoon salt % cup firmly packed brown

sugar 1 cup chopped walnuts or

pecans 1 cup rolled oats (quick or

old-fashioned, uncooked) 1/.z cup chopped dried

apricots 1 egg, well beaten 'A cup shortening, melted 11/.z cups buttermilk

Sift first 4 ingredients together. Stir in sugar, nuts, rolled oats and apricots. Add egg, short­ening and buttermilk all at once in center of flour mix­ture. Li g h t ly stir just until flo ur is dampened. Do not b e a t ( m ixt u r e sh o u l d be l u m py) . T u r n i n t o w ell­greased 10x5x3-inch loaf pan. Bake at 375' F. 65 to 70 min­utes. Cool. Makes 1 loaf.

Q U ICK MOLASSES BROW N BREAD

1 cup whole bran cereal 1/.z cup seedless raisins 2 tablespoons shortening 1h cup molasses ¥.1 cup boiling water 1 egg, beaten 1 cup sifted flour 1 teaspoon baklng soda 1h teaspoon salt 1h teaspoon cinnamon,

optional

Combine first 4 ingredients in bowl. Add hot water and stir until s h o r t e n i n g is melted. Add egg; beat well. Sift last 4 ingredients together; add to molasses mixture, stirring only until blended. Fill 2 greased cans (about 1-pound size) 2/g full. Bake at 350' F. about 45 min. Makes 2 loaves.

AP PLESAUCE BREAD 2 cups sifted flour 3 teaspoons baklng powder 1 teaspoon salt '.4 teaspoon cloves 1/.z cup chopped nuts 1 egg, well beaten 1/.< cup firmly packed brown

sugar 1 cup applesauce •;.. cup shortening, melted

Sift first 4 ingredients to­g e t h e r . A d d n u t s . B l e n d brown sugar, applesauce and shortening with beaten egg. Add to flour mixture, stirring only enough to moisten flour. Turn into greased 8'hx4'hx-211.z-in. loaf pan. Bake at 350'F. 50 to 60 min. Makes 1 loaf.

C H E ESE B READ

¥.1 cup boiling water 1h cup seedless raisins 1¥.1 cups sifted flour 1h teaspoon salt 1 teaspoon baking soda ¥.. cup sugar 1 egg, beaten 1 cup grated sharp Cheddar

cheese

Pour water over raisins; let stand 5 min. Sift dry ingre­dients together; stir in raisins and water. Add egg and cheese; beat well. Turn into

• greased 8'hx4'hx2'h-in. loaf pan. Bake at 350' F. 45 to 55 min. Makes 1 loaf.

Moist fragrant loaves, fil led with fruit and n uts are an irresistible invitation to good sandwiches

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OATMEAL FRU IT BREAD

2 cups sifted flour 2 teaspoons baking powder •A teaspoon baking soda 1 teaspoon salt 1 cup rolled oats (quick or

old-fashioned, uncooked) 1,4 cup shortening 'h cup firmly packed brown

sugar 1 P.gg, well beaten 1 tablespoon grated orange

rind 1'.4 cups buttennUk 'h cup cooked prunes,

pitted and chopped 'h cup cooked apricots,

chopped lh cup chopped walnuts

S i f t fi r s t 4 ingredients to­gether. Stir in r o l l e d oats. Cream shortening and sugar together; beat in egg and or­ange rind. Add dry ingredi­ents alternately with butter­m i l k, m i x i n g o n l y u n t i l blended after each addition. Stir in fruit and nuts. Turn into greased 9x5-inch loaf pan. Bake at 350° F. for 65 to 75 minutes. Makes l loaf.

Cream cheese-fil led banana bread sandwiches and milk are a pap­u lar after-school twosome for chi ldren of any age

BANANA BREAD 13.4 cups sifted flour 23.4 teaspoons baking

powder 'h teaspoon salt Y.. cup shortening % cup sugar 2 eggs, well beaten 1 cup mashed ripe bananas

Sift flour, baking powder and salt together. Cream shorten­ing and sugar together until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas, mix­ing only enough to moisten dry ingredients after each ad­dition. Turn into a greased 8Y2x4!hx2!h-in. loaf pan. Bake at 350° F. 60 to 70 min. Makes 1 loaf.

BANANA APRICOT - Add 1 cup finely cut dried apri­cots to egg mixture.

BANANA NUT-Add Yz cup coarsely chopped nuts to egg mixture. BANANA RAISIN-Add 1 cup s e e d l e s s raisins to egg mixture.

BANANA PRUNE-Add 1 cup finely cut dried prunes to egg mixture. HOLIDAY BANANA-Add 1 cup mixed, candied fruit,

FANCY BREADS

V.. cup raisins and 'h cup coarsely chopped nuts to egg mixture. Note: If apricots or prunes are very dry, soak them in w a r m w a t e r u n t il soft. Drain and dry well.

QU I C K N U T BREAD 1 cup chopped pecan, walnut

or hickory nut meats 2 cups sifted flour 3 teaspoons baking powder 1h teaspoon salt 1h cup firmly packed brown

sugar 1 cup milk 1 egg, beaten 2 tablespoons melted

shortening

Sift the flour, baking powder and salt together. Blend in the brown sugar. Stir in the nuts. Combine the milk, egg and shortening. Add to dry ingredients all at one time; mix. Pour into greased 8!hx-4!hx2!h-in. loaf pan. Bake in moderate oven (350.F.) about 1 hour or until lightly browned. Makes 1 loaf.

HON EY­ORANGE NUT BREAD

1 cup honey 2 tablespoons shortening 1 egg, beaten 1 'h tablespoons grated

orange rind 2 'h cups sifted flour 2 teaspoons baking powder 1,4 teaspoon baking soda 1h teaspoon salt 3.4 cup orange joice 3,4 cup chopped nut meats

Cream honey and shortening together until fluffy; add egg and orange rind. Sift dry in­gredients and add alternately with orange juice. Add chop­ped nuts. Pour into greased !oaf pan lined with waxed paper. Bake in slow oven (325° F.) 70 minutes. Age 2 days before cutting. Makes 1 (8x4 inch) loaf.

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FANCY BREADS

ORANGE NUT BREAD 21h cups sifted flour 3 teaspoons baking powder 1 V.. teaspoons salt I cup walnut or pecan nut

meats, chopped cup milk

2 eggs, beaten 'h cup orange marmalade 2 tablespoons melted

shortening Sift dry tngredients together and add nut meats. Combine milk, eggs, orange marmalade and shortening. Add to dry ingredients, mix just enough to dampen flour and pour into greased loaf pan. Bake in m o d e r a t e o v e n (3 5 0° F.) about 1 hour or until lightly browned. Makes 1 loaf.

P R U N E BREAD 11h cups sifted flour 1 cup sugar 1h teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup whole-wheat flour '% cup broken nut meats 1 egg, beaten 1 cup buttermilk 1h cup prune juice 2 tablespoons melted

shortening '% cup chopped cooked

prunes S i f t f i r s t 5 ingredients to­gether. Stir in whole-wheat flour and nuts. Combine re­maining ingredients and mix well. Turn into greased loaf pan and bake at 3so• F. about I hr. Makes 1 loaf.

C RA N BERRY BREAD 2 cups sifted flou1:. 1 cup sugar l'h teaspoons baking powder 'h teaspoon baking soda 1 teaspoon salt 1 V.. cups halved cranberries 1h cup chopped walnuts 1 egg, well beaten 1 teaspoon grated orange rind •A cup orange juice 2 tablespoons melted butter

Sift first five ingredients to­gether. Mix in cranberries and nuts. Mix together egg, rind, juice and butter. Add all at one time to dry ingredients; stir only to moisten dry in­gredients. Turn into greased (bottom only) 9x5-in. loaf pan; bake at 350•F. 40 to 45 min. or until pick comes out clean. Cool. Makes 1 loaf.

P I N EAPPLE N U T BREAD

21A cups sifted flour ¥. cup sugar llh teaspoons salt 3 teaspoons baking powder• 'h teaspoon baking soda 1 cup whole bran cereal ¥. cup English walnut

meats, chopped l'h cups crushed pineapple,

undrained 1 egg, beaten 3 tablespoons shortening,

melted Sift flour, sugar, salt, baking powder and soda t o g e t he r. Combine remaining ingredi­ents and stir into dry ingredi­ents. Bake in greased 9x4x3-in. loaf pan at 350• F. for 1 V.. hrs. Makes l loaf.

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Sandwiches made from Autumn Apple Bread are a "must" for the lunch box set

AUTUMN APPLE BREAD

'A cup shortening % cup sugar

2 eggs, well beaten 2 cups sifted flour 1 teaspoon baking powder 'h teaspoon baking soda l teaspoon salt llh cups coarsely grated raw

apple 1 tablespoon grated lemon

rind % cup chopped walnuts

Cream shortening and sugar until light and fluffy; beat in eggs. Mix and sift flour, bak­ing p o w d e r , s o d a and salt. Add dry i n g r e di e n t s alter ­nately with grated apple to c r e a m e d mixtu r e . S t i r i n lemon rind and walnuts until thoroughly blended. Turn into greased 81hx41hx21h-inch loaf pan; bake at 3so• F. 50 to 60 minutes. Do not slice u n t il very cold. Makes 1 loaf.

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8 FILLINGS AND S PREADS

SANDWICH FILLINGS Combine al l ingredients for filling selected. Use as di­rected in section on Party

Sandwiches (good on all Sand­wiches) . Many sandwich fill­ings may be stored in covered jars in refrigerator for several d a y s . F i l l i n g s m a d e of chopped uncooked vegetables should be prepared j ust be­fore using to avoid loss of vegetable juices and crispness.

C H EESE SANDWICH FI LLINGS

AMERICAN CHEESE AND BACON

'h cup grated American cheese

V.. cup minced cooked bacon

.() drops onion juice 1 tablespoon minced pickles 3 tabelspoons mayonnaise

When the fil l ing forms part of the decoration of the sandwich it should help to carry out the color scheme

AMERICAN CHEESE AND EGG

'h cup grated American cheese

2 tablespoons chopped pimiento

1 tablespoon minced onion

2 tablespoons minced sweet pickle

2 hard-cooked eggs, chopped

2 tablespoons mayonnaise

AMERICAN CHEESE, ONION AND ANCHOVY

1 cup grated American cheese

1 tablespoon minced onion

2 tablespoons anchovy paste

1 teaspoon Worcestershire sauce

2 tablespoons mayonnaise

CHEESE AND SALTED ALMONDS

1 cup grated American cheese

V.. cup chopped salted almonds

2 tablespoons mayonnaise

SHARP CHEESE SANDWICH FI LLI N G

2 cups tomato juice 2 tablespoons quick-cooking

tapioca Vs teaspoon pepper 'A teaspoon dry mustard 1h pound cheese, grated V.. pound dried beef, finely

ground 'h teaspoon Worcestershire

sauce

Heat tomato juice to boiling in top of double boiler. Add tapioca, pepper and mustard and heat to boiling, stirring constantly. Place over boiling water and cook 5 minutes, s t i r r ing o c c as ional ly . Add cheese gradually and stir until melted. Add beef and Wor­cestershire sauce. Cool. Makes 2Y:z cups .

CREAM CHEESE AND CHICKEN

'A cup cream cheese � cup chopped cooked

chicken Salt

CREAM CHEESE AND CHIPPED BEEF

Y. cup ground chipped beef % cup cream cheese

CREAM CHEESE AND CIDVES

1 cup cream cheese 2 tablespoons minced chives

CREAM CHEESE AND JAM

'h cup cream cheese 'h cup strawberry jam Spread each separately.

CREAM CHEESE AND MARMALADE

1h cup cream cheese 'h cup orange marmalade Spread each separately.

CREAM CHEESE AND NUT

1 cup cream cheese Y. cup minced nut meats

(walnut, pecan or pistachio)

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F I LLINGS AND SPREADS

CREAM CHEESE AND PIMIENTO

1 cup cream cheese 2 tablespoons minced

pimiento

CREAM CHEESE, CUCUMBER, RADISH

1,4 cup cream cheese 'A cup chopped cucumber 'h cup chopped radishes

CREAM CHEESE, NUT, RAISIN

1,4 cup cream cheese \4 cup mayonnaise 'A cup ground nut meats 'A cup ground raisins

CREAM CHEESE COMBINED WITH:

Chopped candied ginger Chopped dates Chopped dill pickle Chopped green pepper Peanut butter

C H EESE AP RICOT SAN DWICH FI LLI NG

1h cup dried apricots 1 cup water 2 tablespoons sugar 3 ounces cream cheese Dash salt

Wash apricots; cut into pieces and add water. Cover and simmer 10 minutes. Add su­gar, then cool. Cream the cheese with apricot sauce and add salt. Makes Jlh cups.

COTTAGE CHEESE AND BACON

:Y., cup cottage cheese 'A cup chopped cooked

bacon

COTTAGE CHEESE AND CELERY

% cup cottage cheese Y, cup minced celery 3,4 teaspoon chopped chives 1 tablespoon mayonnaise 'A teaspoon salt

COTTAGE CHEESE AND CHIVES

1 cup cottage cheese

2 to 3 tablespoons minced chives

Salt Paprika

COTTAGE CHEESE AND WATERCRESS

1h cup cottage cheese 1h cup chopped watercress

COTTAGE CHEESE AND EGG

1h cup cottage cheese 2 hard-cooked eggs, chopped 2 tablespoons chopped

pickle 2 tablespoons mayonnaise

COTTAGE CHEESE AND GINGER

\4 cup cottage cheese 2'h tablespoons chopped

preserved ginger 11h teaspoons preserved

ginger sirup 3 tablespoons chopped nut

meats

Hoot owls and Jack O'Lantern Faces-Ha lloween sandwiches so simple that even the small fry can make them

JACK O'LANTERN

FACES

1h cup mayonnaise l'A cups cottage cheese

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Y, cup well-drained crushed pineapple

Y, cup chopped dates 5 teaspoons finely chopped

crystallized ginger 30 slices Boston brown

bread Y, cup shredded coconut Y, cup pecan pieces

Combine mayonnaise with cottage cheese. Blend in pine­appl e , dates a n d ginger . Spread mixture over 15 of the bread rounds. With tiny cookie cutters or a sharp knife, cut holes in remaining bread rounds to resemble eyes, nose and mouth. Place over cheese-spread rounds. Fill holes with some of the filling; decorate sandwiches with co­conut "hair," pecan pieces in mouth for teeth, and if de­sired, semi-sweet chocolate pieces in eyes. Makes 1 5 sandwiches.

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CHICKEN SANDWICH FI LLI NGS

CHICKEN AND BACON­I cup finely diced cooked chicken, Vz cup crumbled cr isp b a c o n , 1 c u p f ine­chopped tomato and mayon­naise or salad dressing to moisten.

C H ICKEN AND C H EST­NUT-t cup finely chopped cooked chicken, 'h cup finely chopped boiled chestnuts (or substitute pecans, if desired) 'h cup chopped celery, 2 hard-cooked eggs, chopped, 'f.. cup chopped pimiento­stuffed olives, and mayonnaise to moisten.

CHICKEN AND TONGUE -1 cup finely diced cooked chicken, 1 cup finely diced c o o k e d tongue , 'h c u p chopped ce lery , 1h c u p c h o p p e d p imiento-s tuffed olives and mayonnaise or sal­ad dressing to moisten.

C H I C KE N A N D P I NE­APPLE-2 cups finely diced cooked chicken, '% cup diced pineapple, V.. cup finely chopped green pepper, 1h cup chopped walnuts and mayon­naise to moisten.

CHICKEN AND MUSH­ROOM-! cup finely chopped c o o k e d c h i c k e n , 1 cup chopped fresh mushrooms (sauteed in 2 tablespoons butter and cooled), V.. cup finely chopped salted al­monds, 1 tablespoon lemon juice, salt and pepper to taste.

CHICKEN, CELERY AND ALMOND- Combine finely chopped cooked chicken with chopped celery and chopped salted almonds. Moisten with mayonnaise.

CHICKEN, CELERY AND OL IVE -Combine chopped cooked chicken with finely chopped celery and pimiento­stuffed or ripe olives. Moisten with mayonnaise.

CHICKEN AND CARROT -Combine chopped cooked chicken with finely chopped celery and grated carrot. Sea­son and moisten with dairy sour cream.

Rolled sandwiches can be hearty a s well a s dainty, if generously spread with meat or chicken

FILLINGS A N D SPREADS

CHICKEN LIVE R SANDWIC H ES

1 tablespoon instant minced onion

1 tablespoon water 4 slices crisply fried bacon,

crumbled 1 cup finely chopped cooked

chicken livers 1/.o cup butter or margarine,

softened V.. teaspoon dry mustard 2 tablespoons chopped

parsley Salt to taste

Combine onion and water and let stand about 1 0 min. Com­bine all ingredients in a bowl and blend thoroughly. Makes 1 cup.

CHICKEN A N D EGG SANDWIC H ES

1 cup minced cooked chicken

2 hard-cooked egg yolks 1 teaspoon chicken stock 1 teaspoon lemon juice 1 teaspoon butter, melted Salt and pepper 8 slices bread

Combine first 7 ingredients. Blend thoroughly. Spread be­tween slices of bread. M akes 4 sandwiches.

CHICKEN HAM SANDWICHES

1 cup diced cooked chicken 1h cup diced cooked ham 1h cup chopped celery % cup salad dressing or

mayonnaise 8 slices bread Lettuce

Combine first 4 ingredients and blend. Spread between slices of bread, topping with lettuce leaf. Makes 4 sand­wiches. Add chopped pickles or olives. Use cucumber instead of celery.

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Deceptively simple to prepare, this lovely Salad Sandwich loaf can highlight a spring buffet luncheon

SALA D SANDWICH LOAF

1 (2 lb.) loaf unsliced sandwich bread

% cup soft butter or margarine

Ham Salad Filling Pineapple Slaw Filling Green Bean Filling 1 (8 oz.) pkg. cream cheese 'A cup honey 1,4 cup drained, crushed

pineapple Remove crusts from bread and cut lengthwise into 4 equal slices. Spread butter on each slice. Spread slices with fillings in the following order

and stack : ham salad, pine­apple slaw, green bean salad and top with fourth slice of bread. Press loaf firmly to­gether. Wrap in moisture­vapor proof material and chill in refrigerator until about an hour before serving time when loaf is "frosted". Beat cream cheese with honey and blend in the pineapple. Spread on top and sides of loaf. Chill loaf until serving time. Serves 10 to 12.

HAM SALAD FILLING

1 cup (1,4 lb.) ground cooked ham

% cup sweet pickle relish 3 tablespoons mayonnaise or

salad dressing

Blend all ingredients together. M akes 'Vs cup filling.

11

GREEN BEAN FILLING

% cup finely chopped, cooked green beans

1 tablespoon chopped pimiento

2 teaspoons minced onion 2 tablespoons French

dressing 2 tablespoons mayonnaise or

salad dressing Blend all ingredients together. Makes 'Vs cup filling.

PINEAPPLE SLAW FILLING 1 cup finely chopped

cabbage 'A cup drained, crushed

pineapple 1/s teaspoon salt 3 tablespoons mayonnaise or

salad dressing Blend all ingredients together. M akes 'Vs cup filling.

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NOVEL CHICKEN F I LLING

1 cup cooked white meat of chicken, chopped

1;2 teaspoon salt· Few grains cayenne 1 teaspoon unflavored

gelatin 4 tablespoons cold water 6 tablespoons cream

Pound chicken to a paste;

add seasonings. Soften gelatin

in water; add cream. Dissolve over low heat. Add chicken. Spread in thick layer in a pan; chill untill firm. Divide into squares; cut squares into thin slices. Arrange on thin slices of bread; cut off crusts and cut into fancy shapes.

RAI N BOW SANDWIC H ES

8 slices white bread 8 slices whole-wheat bread

CLAM FILLING-1h cup (71h oz. can)

drained, cooked clams 1h cup cottage cheese,

strained 1 tablespoon chopped green

onion 1 drop Tabasco

CHEESE FILLING-1h cup shredded cheese 1 tablespoon chopped green

pepper Va teaspoon W orcestershire

sauce 3 tablespoons mayonnaise

HAM FILLING-lh cup deviled ham 2 tablespoons chopped

cucumber 2 tablespoons mayonnaise 1 tablespoon chopped sweet

pickle

TOPPING-1h cup pineapple cheese

spread 1 tablespoon milk 3,4 teaspoon aromatic bitters Combine ingredients for each filling and the topping. Spread clam filling on 4 slices white bread. Spread cheese filling on 4 slices wheat bread. Spread ham filling on 4 slices white bread. Assemble sandwiches by using clam filling on bot­tom; top with cheese filling, top with ham filling and an­other slice of wheat bread. Trim off crusts and cut each sandwich in half, crosswise. Arrange sandwiches cut sides up, and spread topping on side edges only. Cover and refrigerate until serving time. Makes 8 sandwiches.

12

FILLINGS AND SPREADS

Rainbow Sandwiches and a frosty fruit drink make just-right re­freshments for warm weather entertaining.

EGG SANDWICH FILLI NGS

EGG AND CATCHUP

4 hard-cooked eggs, chopped 3 tablespoons tomato

catchup

EGG SALAD

2 hard-cooked eggs, minced 1 tablespoon chopped

pickles 1 teaspoon chill sauce 6 small stuffed olives 2 tablespoons mayonnaise

CHOPPED HARD-COOKED EGGS

COMBINED WITH:

Chopped boned sardines or anchovies, French dressing. Chopped crisp bacon or boiled ham, mayonnaise. Chopped olives, cooked salad dressing. Chopped pickle, mayonnaise. Diced cooked chicken, meat or fish, chopped pickles, may­onnaise. Minced celery, pi­miento, mayonnaise. Minced onion, mayonnaise . Minced pickle, minced cooked tongue, mayonnaise. Minced pimientos, d iced green pepper, chili sauce, mayon­naise.

EGG AND ANCHOVY 3 hard-cooked eggs 1.4 cup butter, softened 3 tablespoons anchovy paste 11h tablespoons lemon juice S e p a r a t e e g g yolks from whites; chop whites and set aside. Mash yolks with the butter. Blend in anchovy paste and lemon juice. Spread on slices of bread, cut into fancy shapes, and top each sandwich w i t h c h o p p e d e g g white. Makes about 3/.i cup spread.

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FILLINGS AND SPREADS

CHIPPED BEEF-C HEESE D I P LOMAS

% cup sharp cheese spread 'h cup firiely chopped

chipped beef 16 slices fresh white bread Ys cup melted butter 16 strips (3 x 1/.o ln.) chipped

beef Combine cheese spread and beef. Trim crusts from bread; spread with the filling. Roll up each slice jelly roll fashion and fasten With wooden pick. Brush "diplomas" with melted butter. Place on cookie sheet so that rolls rest on last turn of bread. Toast in 400° F. oven until golden brown. Put a strip of dried beef around center of each roll. Makes 16 "diplomas".

Have an open house for June grad uates and friends. Carry out the theme with "diplomas" and "mortarboards" along with other intriguing shapes

MO RTARBOARD HATS 12 slices bread 1 hard-cooked egg 3 tablespoons drained,

crushed pineapple 1/o teaspoon ground ginger Dash salt 2 tablespoons mayonnaise 24 strips (1 x 1/.o ln.) pimiento Trim crusts from 6 slices bread and cut each slice into 4 squares. Cut 6 slices bread into 4 ( l 'h-inch) c ircles. Re­move yolk from white of egg and set aside 'h of egg white. Mash remaining white with the yolk; add pineapple, gin­ger, salt and m a y o n n a i s e . Spread egg-pineapple filling on each circle. Top filling with a bread square to form a mortarboard hat. Decorate each hat with pimiento "tas­sel". To form tassel knots, cut 24 tiny pieces from remaining egg white. Makes 24 "Mortar­board Hats".

TU NA-NUT ROLLS 'h cup finely flaked tuna

13

1 tablespoon finely chopped dill pickle

1 tablespoon finely chopped pimiento

1 tablespoon creamy French dressing

1 3-oz. pkg_ cream cheese 1 Ys tablespoons milk 7 slices fresh white bread 1 tablespoon soft butter 'h cup finely chopped

pecans

Combine first 4 ingredients. Blend cream cheese with milk. Spread each slice of bread with butter and 1 Yz table­spoons tuna filling. Trim off crusts. Roll up like a jelly roll. Spread outside of rolls with cream cheese and coat with nuts. Wrap each roll securely in moisture-vaporproof mate­rial and twist ends tightly. Refrigerate until serving time. To serve, unwrap and cut each roll in half. Makes 14 rolls.

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14

CHEESE-NUT TRIANGLES

1 egg yolk Ys cup pimiento cheese

spread 1 tablespoon minced onion 1,4 teaspoon dey mustard 1,4 teaspoon salt Dash pepper 4 slices white bread Ys cup toasted, slivered

almonds

Combine first 6 ingredients. Spread filling on bread slices. Trim crusts and cut each slice into 4 triangles. Dip top of each into almonds. Place on greased cookie sheet and heat in 400° F. oven 10 min. Makes 16 triangles.

EGG-HAM CRESCE NTS 3 hard-cooked eggs, finely

chopped Ys cup deviled ham :Y., teaspoon prepared

horse-radish 3,4 teaspoon dey mustard 3 tablespoons mayonnaise 1,4 teaspoon salt 18 slices white bread 3 tablespoons soft butter 18 strips (2 x 'A-ln.) pimiento Combine first 6 ingredients. Cut one round and one cres­cent from each slice bread , u s i n g a 2'A-inch c u tte r .

Spread filling on each round and top with a crescent placed so outside edges match. Out­line inner curve of the cres­cent with a strip of pimiento. Makes 18 crescents.

TU RKEY -PARSLEY ROLLS

2 3-oz. pkgs. cream cheese 3 tablespoons milk 'h cup chopped, cooked

turkey (or chicken) 2 tablespoons chopped

toasted almonds % cup chopped parsley 8 slices white bread

Blend cream cheese and milk. To 2'/:z tablespoons cheese mixture add turkey, nuts and 1 tablespoon parsley. Spread each bread slice with filling; trim off crusts. Roll up slices jelly roll fashion. Spread out­side of rolls with remaining cheese mixture. Roll in re­maining parsley. Wrap each roll in moisture-vaporproof material and twist ends tightly. Refrigerate until serving time. To serve, unwrap each roll and cut in half. Makes 16 rolls.

The beauty of Mosaic Sand­wiches depends on the con­trast between the fil lings and the breads

FILLI NGS AND SPREADS

FISH SAN DWICH F I LLINGS

SALMON AND C U C UM· BER-Combine flaked cooked salmon with finely chopped cucumber; moisten with may­onnaise or salad dressing.

SALMON AND NUT-Com­bine flaked cooked salmon with chopped nuts and finely chopped celery; moisten with mayonnaise.

S H R I MP A N D C R E A M CHEESE-Comb i n e finely chopped cooked shrimp with cream cheese. Season to taste.

TUNA SALAD-Combine flaked cooked tuna with minced capers, a little tarra­gon v i n e g a r , papr ika and moisten with mayonnaise.

LOBSTER SALAD-Com­bine flaked cooked lobster with chopped pimiento-stuffed olives, chopped hard-cooked eggs , chopped capers and mayonnaise.

C R A B M E A T SALAD­Combine cooked crab meat with diced celery, minced pi­miento, minced green pepper, salt to taste; moisten with mayonnaise.

CUCUMBER SHRIMP C RESC ENTS

'h cup chopped unpared cucumber

1 teaspoon chopped chives 1 (5¥.. ounce) can shrimp,

cleaned and minced 1 tablespoon French

dressing 1 tablespoon mayonnaise

Combine cucumber, chives and shrimp. Add dressing and mayonnaise. Spread on but­tered bread cut into crescent s h a p e s . M a k e s 1'/:z cups spread.

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For texture contrast, garnish each Surprise Sandwich Package with a crisp carrot curl and a sprig of watercress

FRU IT, NUT AND N U T BUTTE R F ILLI NGS

DATE AND NUT ¥:. cup ground dates '13 cup ground pecan meats 1 Yz tablespoons mayonnaise I tablespoon lemon juice

PEANUT 3/.a cup chopped salted

peanuts •A cup mayonnaise

PEANUT BUTTER AND BANANA

1h cup peanut butter Ya cup mashed ripe banana 'A cup mayonnaise

PEANUT BU'ITER AND JAM

Yz cup peanut butter Yz cup .raspberry jam Spread each separately.

PEANUT BUTTER AND PICKLE

Yz cup peanut b?tter 'h cup mayonnaiSe 3 tablespoons chopped

pickle

OTH E R COMBI NA­"TIONS WITH N UTS

Chopped nuts and pimiento­stuffed olives.

Chopped peanuts with shred­ded carrots, cabbage, or apple.

Cream c h e e s e , c h o p p e d stuffed olives and chopped nuts.

Shredded orange peel, chop­ped nuts, raisins and cream cheese.

Chopped figs, dates, raisins or prunes, with lemon juice or mayonnaise.

Finely chopped preserved gin­ger, cream cheese and chop­ped nuts.

Finely shredded Cheddar or Swiss cheese and chopped nuts.

S U RPRISE SAN DWI CH PACKAGES

1h cup butter, softened 6 slices white bread 3 slices whole-wheat bread

SHRIMP FILLING­

I 4Yz-oz. can shrimp, drained and chopped

1A cup mayonnaise I teaspoon lemon juice I drop Tabasco

MUSHROOM-SOUR CREAM FILLING­

I 4-oz. can sliced mushrooms, drained

I tablespoon butter, melted 1h cup dairy sour cream 2 teaspoons chopped chives 7 slices tomato, Y., inch

tbick

CREAM CHEESE-BLACK WALNUT TOPPING-

•A cup cream cheese 2 tablespoons chopped black

'Walnuts I teaspoon sugar 'h teaspoon salt 1 teaspoon milk

Combine i n g r e d i e n t s for shrimp filling. Saute mush­rooms in the butter. Cool ; then combine with sour cream and chives. Combine ingredi-

15

ents for topping. Spread but­ter on one side of each slice of white bread and on both sides of whole-wheat bread. Spread about 'A cup shrimp filling over buttered side of the white bread slices. Top with whole-wheat bread . Spread 3 generous tablespoons sour cream filling over each slice of wheat bread; top with tomato slices and remaining white bread slices, buttered side down. Trim off crusts and cut each sandwich in half, crosswise. Spread t o p p i n g mixture over top o f each in­dividual sandwich. Makes 6 sandwiches.

LEMON N U T SANDWICH FILLING

3 tablespoons lemon juice 1 teaspoon grated lemon

rind 'h cup sugar 4 egg yolks, slightly beaten 1 tablespoon butter Ya cup slivered blanched

almonds

Combine lemon juice and rind, sugar, egg yolks and butter. Cook in double boiler, stirring constantly, until thick. Cool and stir in almonds. Makes 1 cup.

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16

MEAT FILLING S

BACON AND PICKLE

8 slices crisp bacon, chopped

4 medium dill pickles, chopped

¥.! cup mayonnaise

DEVILED HAM SPREAD

2 (5 oz.) cans deviled ham 'h cup mayonnaise 1 cup cottage cheese

VEAL AND CARROT

'h cup chopped cooked veal 'h cup grated carrot Dash salt, dash pepper 1 teaspoon lemon juice 3 tablespoons mayonnaise

LIVER SAUSAGE

'h cup chopped liver sausage

2 teaspoons minced cooked bacon

2. teaspoons minced pimiento 'h teaspoon lemon juice

TONGUE

l 'h cups minced cooked tongue

2 tablespoons prepared horse-radish

'h teaspoon salt V.. cup mayonnaise Dash cayenne

HAM SALAD

'!4 cup chopped cooked ham

1 tablespoon chopped onion

1 hard-cooked egg, chopped

V.. cup chopped green pepper

1.4 cup mayonnaise

LIVER AND RAISIN

3.4 cup chopped cooked liver

¥.! cup chopped raisins

� teaspoon salt

2 tablespoons mayonnaise

V.. teaspoon mustard

V.. teaspoon grated onion

� teaspoon pepper

3 tablespoons chili sauce

PI NWHEEL SANDWICHES

1 l-Ib. loaf unsllced bread

1.4 cup butter, softened

EGG FILLING-

2 hard-cooked eggs, mashed

2 teaspoons prepared mustard

V.. teaspoon salt

'h cup salad dressing

FILLINGS A N D SPREADS

HAM FILLING-

% cup finely chopped cooked ham

1 tablespoon prepared horse-radish

V.. cup salad dressing

PEANUT FILLING-

% cup chunky peanut butter

V.. cup chopped dill pickle

2 tablespoons salad dressing

Trim crusts from bread. Cut into 6 l e n g t h w i s e slices. S p r e a d b u t t e r on bread. Spread l'h tablespoons egg filling on 'h of each slice of bread; spread 1 'h tablespoons ham filling on middle third of each slice; spread 1 'h table­spoons peanut filling on re­maining third of each slice. Roll, jelly roll fashion, start­ing at egg-fill ing end. Wrap each roll in waxed paper; chill. Slice each roll into 4 sandwiches. Place on baking sheet; heat at 400 ° F. 10 min. Makes 24 sandwiches.

Pinwheel Sandwiches

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FILLINGS AND SPREADS

TU NA-C RANBERRY ROU N DS

2 7 slices bread 34 cup tuna, flaked 3 tablespoons chopped

pimiento-stuffed olives 1 � tablespoons chopped

toasted almonds � cup mayonnaise 9 slices jellied cranberry

sauce, cut 14 In. thick ¥.. cup sharp cheese spread

Cut a 3-in. circle from each bread slice. Combine next 3 ingredients and \4 cup may­onnaise. Place a cranberry slice on 9 circles. Spread tuna salad on 9 circles. Put cran­b�rry circle on tuna circle. Top with third circle of bread. Combine cheese spread with \4 cup mayonnaise. Spread over tops and half way down sides of sand­wiches. Bake at 350 ° F. 10 min. Makes 9 sandwiches.

Hostessing will be o breeze when you serve these quick 'n' easy T u n a - C r a n b e r r y R o u n d s - h ot sandwiches crusted with puffy cheese and studded with olives

BAR-8-Q

MEAT LOAF 1 � lbs. ground beef 'h lb. ground pork 'h cup minced onion \4 cup minced green pepper 14 cup shredded carrot 'h cup milk 'h cup water 1h cup prepared barbecue

sauce 2 cups wheat flakes, crushed 2 eggs, beaten 1 1h teaspoons salt 1h teaspoon pepper � teaspoon sage \4 teaspoon celery seed 1/.1 teaspoon oregano 2 bacon slices, cut In half 2 whole bay leaves \4 cup prepared barbecue

sauce

Mix first 10 ingredients to­gether lightly. Blend in a mixture of next 5 ingredients. Pack lightly into greased loaf pan. Arrange bacon and bay leaves on top. Pour barbecue sauce over loaf. Bake at 350 ° F. about I \4 hrs. Baste fre­quently. Remove bay leaves. Slice cold for sandwiches. Serves 8 .

MEAT LOAF 2 pounds beef, ground ¥.. cup ground suet ¥.. cup minced onion 2 cups soft bread crumbs 2 teaspoons salt 2 eggs, slightly beaten 3 tablespoons horse-radish 1 teaspoon dry mustard

1 7

'4 cup minced green pepper 3 tablespoons Worcestershire

sauce ¥.. cup tomato catchup

Mix well, pack into greased pan and bake at 350° F. 1 hour. Slice cold for sand­wiches. Serves 8 .

WESTERN SANDW I C H ES

2 tablespoons butter 1 small onion, minced 1h cup minced cooked bam 4 eggs, slightly beaten \4 teaspoon salt Dash pepper 8 slices bread, buttered

Cook onion in butter 2 min­utes. Add ham and eggs. Cook stirring constantly until eggs are slightly thickened. Add salt and pepper. Spread be­tween slices of buttered bread. Makes 4 sandwiches.

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18

VEGETABLE FILLINGS CARROT AND RAISIN

2 carrots, grated

lh cup chopped raisins

'h cup peanut butter

Mayonnaise to moisten

RADISH

:V.. cup sliced radishes

1.4 cup watercress leaves, minced

3 tablespoons mayonnaise

GRATED CARROT

'h cup grated carrots

'h cup grated cabbage

'h cup ground peanuts

'h cup mayonnaise

VEGETABLE

1 tablespoon chopped onion

3 tablespoons chopped celery

3 tablespoons chopped cucumber

3 tablespoons chopped green pepper

'h cup chopped lettuce

1 hard-cooked egg, chopped

1.4 cup mayonnaise

/

VEGETABLE AND APPLE

1.4 cup chopped cabbage 3 tablespoons chopped apple 3 tablespoons chopped

carrot 3 tablespoons chopped

celery 1 tablespoon chopped onion 3 tablespoons chopped green

pepper 1.4 cup mayonnaise

SALAD SANDWICH SPREAD

3.4 cup (about 3 medium size) grated carrots

lh cup (about 2 stalks) finely chopped celery

2 tablespoons grated sharp cheese

2 tablespoons salad dressing

1 tablespoon finely chopped green pepper

1 tablespoon chill sauce

1.4 teaspoon salt

1.4 teaspoon monosodium glutamate

Few grains pepper

Combine all ingredients in a

bowl. Mix together lightly

but thoroughly.

FILLINGS AND SPREADS

YARD-LO N G SANDWICH

1 (1 lb.) loaf French bread 1/;J cup soft butter 8 slices bologna 8 slices process American

cheese 2 medium-sized tomatoes 2 dill pickles, cut into

lengthwise slices

Cut loaf into 1 '.4 -inch slices, almost to the bottom crust. Hollow out alternate sections of the loaf almost to bottom crust. Do not cut through crust. Spread butter in hol­lowed-out sections. Place the following into each buttered cavity : one slice of bologna, rolled; one slice of cheese, fol<!ed in half; one slice to­mato ; one slice pickle. Place on baking sheet and heat in 400 • F. oven 10 min. To serve: slice loaf between filled sec­tions to make 8 sandwiches.

This Yard-Long Sandwich will bring cheers from the after-the­game crowd

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FilLINGS AND SPREADS

SAN DWICH BUTTERS

G E N E R A L M E T H O D ­Cream b u t t e r thoroughly. Grind fish, meat or vegetables to a paste and combine with the seasoning and butter. If mixture is not entirely smooth rub through a sieve. Spread on bread or toast cut into dainty attractive sh apes and garnish appropriately or use as a base for sandwich fillings.

ANCHOVY BUTTER

1 cup butter

1h cup minced anchovies

2 teaspoons lemon juice

4 drops onion juice

4 hard-cooked egg yolks

Use herring, bloaters, craw­fish, lobster, smoked salmon, whitefish, sardines or 4 table­spoons anchovy paste instead of anchovies.

CHEESE BUTTER

1h cup butter

'A cup grated Parmesan

cheese or 1 'h ounces

Roquefort or 'h cup

snappy cheese spread

CHILI BUTTER

'A cup butter

2 tablespoons chill sauce

CHIVE BUTTER 'h cup butter

1/.o cup chopped chives

4 drops Worcestershire

sauce

EGG BUTTER

'h cup butter

4 hard-cooked egg yolks

Few grains cayenne

6 drops Worcestershlre sauce

FILE BUTTER

'h cup butter

1 tablespoon file 1 teaspoon paprika

GARLIC BUTTER, STRONG

1 to 2 cloves garlic, crushed 1h cup butter

GARLIC BUTTER, MILD

�-2 to 1 clove garlic, crushed 1h cup sweet butter

HAM BUTTER

1h cup butter 1/.o pound cooked ham,

ground 2 hard-cooked eggs, chopped Dash pepper

HORSE-RADISH BUTTER

'h cup butter 1/.o cup grated horse-radish

LEMON BUTTER

1h cup butter Grated rind 1 lemon 1 'h tablespoons lemon juice 1 tablespoon minced onion

MUSTARD BUTTER

1h cup butter 'A cup prepared mustard

OLIVE BUTTER

1/.o cup butter 2 tablespoons chopped olives 'A teaspoon lemon juice

PARSLEY BUTTER

% cup butter Y:. cup minced parsley

PIMIENTO BUTTER

'h cup butter 'A cup mashed pimiento 2 teaspoons India relish,

drained

POPPY SEED BUTTER

1h cup butter 'h cup hot poppy seeds,

ground

19

Use caraway seeds or sesame seeds instead of poppy seeds.

SHRIMP BUTTER

1 cup butter 1 cup minced cooked

shrimp 'A teaspoon salt Dash paprika 1 tablespoon lemon juice

SUGGESTIONS FOR GARNISHES

Red or green peppers, cut into thin strips or circles. Celery stuffed with a savory cheese mixture, celery curls or hearts of celery. Radishes cut into thin slices. Stalks of endive stuffed with Roquefort cheese paste. Sieved hard-cooked egg yolks. Finely chopped hard-cooked egg whites or egg wedges.

For sandwich loaves, fi l lings that harmonize or contrast in ftavor, color and texture are pleasing

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20 P AR T Y

Filling for ribbon, checker­board, tile or rolled sand­wiches should be of the type which will become firm when chilled in order to hold the pieces of bread together. Sa­vory butters of all kinds and cream cheese mixtures are especially good for this pur­pose. Cream cheese may be mixed with fish paste, olives, pimientos, parsley, c h i v e s , chopped nuts, lemon juice or herbs to give variety in color and flavor. A small amount of vegetable coloring may be used to give delicate tints. Do not use salad mixtures for this type of sandwich.

CIN NAMO N SANDWIC H ES

2 tablespoons butter 6 tablespoons sugar 2 teaspoons cinnamon 4 slices bread, toasted

Cream first 3 ingredients to­gether; spread on toast. Cut into fancy shapes.

Start the fl l led pinwheel roll with a row of stuffed olives

S AN D W I C H ES

PI NWH EEL SANDWIC H ES

Cut bottom, sides and end crusts from unsliced loaf of white or whole-wheat bread. Spread bottom of loaf with butter and desired filling. Cut as thin and even a slice as possible from bottom of loaf. Start at I end of the slice and roll up tightly as a jelly roll. Wrap in moisture-vaporproof material; chill. Cut crosswise into thin slices. Serve plain or toast lightly under broiler.

STUFFED PINWHEELS­Place a row of stuffed olives end to end along one end of a slice of buttered bread. Roll bread as for Pinwheel Sand­wiches. Wrap in moisture­vaporproof material and chill. Slice so that each pinwheel has a slice of stuffed olive in the center. If desired, use small sweet pickles instead of olives.

EGG PINWHEELS-Cut off rounded ends of hard-cooked eggs and use instead of olives in Stuffed Pinwheels.

P A R TY P I N W H E E L S­Spread \1:! o f each slice with mixture of cream cheese and minced parsley. Spread re­mainder of slice with deviled ham. Roll, starting with cheese end. Wrap and chill. Slice thinly.

MOSAIC SANDW I C H ES

Cut thin slices of white and whole-wheat bread, and cut into fancy shapes. Spread half of each kind of bread with butter and desired filling. Cut small shapes from centers or corners of unspread slices with tiny cutters and put sand­wiches together, using a white and a dark slice for each. If desired, the tiny shapes cut from center of dark slices can be inserted into openings of similar shapes cut in white slices and the white shapes inserted into the dark slices, rather than having the filling of sandwich showing through the opening. See picture, page 14.

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PARTY SANDWICHES

OPE N-FAC ED SAND­WICH SUGGESTIONS

Remove crusts from loaf of bread and slice thin. Cut into fancy shapes-rounds, stars, squares, diamonds, crescents, horseshoes, t r i a n g l e s , etc. with fancy cookie cutters. Spread with softened butter, cover with desired filling and decorate with edible garnish. Slice of tomato on bread, cut the same size ; top with slice of h a r d - c o o k e d egg and sprinkle with minced pickles or parsley. Slice of hard-cooked egg in center of round of bread. Garnish with border of caviar. Garnish buttered circle of bread with border of sieved hard-cooked egg yolk. Fill center with caviar, pftte de foie gras or ground cooked chicken livers. Place a slice of stuffed olive in center. Place a slice of smoked sal­mon on bread slice. G arnish with spray of dill or thin slice of sweet or dill pickle. Cut bread into d i a m o n d shape. Top with a sardine and row of radish slices on each side of sardine.

Arrange strips of kippered herring across slice of but­tered rye bread. Sprinkle minced onion between strips. Cut bread into d i a m o n d shape, spread half with cream cheese and half with tart jelly. Cover jelly with slices of ripe banana. Spread white bread with or­ange marmalade and garnish with halves of seedless grapes. Slice an apple crosswise, cut out core, place on round of buttered bread and fill center of apple with a grape, a cherry or a spoonful of jelly or pea­nut butter. Slice of roast chicken, turkey or cured ham on whole-wheat bread. Garnish with slices of cranberry jelly cut into fancy shapes. Cover small squares of but­tered bread with chopped or sliced hard-cooked eggs; ar­range a row of anchovy or herring fillets d i a g o n a l l y across bread. Spread diamond of bread with mayonnaise, place slice of hard-cooked egg in center and small slices of cucumber on each end. Cut meat from cooked lobster

21

claw into halves, place on buttered bread and garnish with mayonnaise and sprigs of dill. Place row of sliced stuffed olives across center of bread. Decorate on each side with mayonnaise forced through a pastry tube. Slice of boiled ham cut to fit shape of bread. Garnish with strips of pickled beets. Mix grated uncooked carrots with enough honey to hold together and spread on whole­wheat bread. Cut slice of bread into dia­mond shape and spread 1 end with thick cranberry sauce. On other end place slice of meat loaf cut to fit bread. Cut slice of bread into rec­tangle. Spread with mayon­naise, arrange a slice of hard­cooked egg at one end and bits of green pepper to resemble stem and leaves of a flower. Spread crackers with mayon­naise, cover with thin slice of pared cucumber and garnish with rosette of soft sharp cheese.

Slice the pinwheel roll so that a slice of stuffed olive garnishes the center

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c.__/ ___ () f--L __ � I �

Two long slices of white breod and two of whole-wheat start the Ribbon Sandwich

EAST I N D IAN TIDBITS

(picture page 24)

* cup chopped, cooked chicken

¥, cup chutney, finely chopped

� teaspoon curry powder % cup mayonnaise or salad

dressing 6 slices white bread

Combine first 3 ingredients with 3 tablespoons mayon­naise. Spread on bread slices; trim off crusts and cut slices crosswise into 4 equal strips. Spoon 1 teaspoon of mayon­naise on top of each strip. Place on greased baking sheet and heat in 400° F. oven 5 minutes. Makes 24 tidbits.

P I N EAPPLE CHEESE WAFERS

3 ounces cream cheese 3 tablespoons mayonnaise 'h cup chopped pecan meats 'h cup drained crushed

pineapple Crisp crackers

Blend cheese and mayonnaise; add pecan meats and pineap­ple. Spread on crisp crackers or whole-wheat bread. Makes 24 wafers.

C I N NAMO N TOAST Remove crusts from loaf of bread and cut slices 1 � inches thick. Cut each slice into 3 strips and toast each on all sides. Dip into melted butter, then roll quickly in mixture of 'h cup confectioners' sugar and 2 teaspoons cinnamon.

TILE SANDWICHES 1 unsllced loaf white bread 1 unsllced loaf whole-wheat

bread % cup softened butter,

sandwich butter or cream cheese filling

Cut all crusts from white and whole-wheat bread. Cut a l -inch slice lengthwise from bottom of white loaf. Cut this slice lengthwise into 2 strips, l x l inch. Cut 2 similar strips from whole-wheat loaf. But­ter 1 side of each strip and press each white strip together with a whole-wheat strip. Spread top of these combined strips with butter and place buttered sides together so that the white sections are op­posite whole-wheat sections. Press together and wrap in waxed paper. Chill until butter or filling is firm, about 2 hours. Slice and serve.

APRICOT BANANA TOAST

Toast bread on 1 side and butter the other side. Spread with mashed cooked dried apricots. Cover with slices of banana and sprinkle with brown sugar and a little cin­namon. Arrange on preheated broiler rack and broil slowly until brown sugar is melted.

Chil l the Ribbon Sandwich loaf well before cutting it into slices

22

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PARTY SANDWICHES

Four r ibbon sandwiches, two inverted make the checkerboard

RIBBON SANDWI C H ES Cut all crusts from unsliced loaf of bread. Spread bottom of loaf thinly with butter and desired filling, then cut a thin slice from bottom of loaf. Spread bottom again with but­ter and the same or different filling, cut a second slice lengthwise from loaf of same thickness as before and con­tinue until as many slices as desired are prepared. Repeat same procedure with a loaf of w h o l e - w h e a t bread. Place white and whole-wheat bread slices together in alternate layers with filling and butter between, using 3 , 4, or 5 layers depending upon thick­ness of slices. Use white bread for top and bottom, with an unbuttered slice on top. Press layers together l ightly to make a compact loaf. Chill and sl ice bread down across layers to make thin sandwiches.

CHECKERBOARD SAND­WICHES-Proceed as for rib­bon sandwiches, but cut all the slices 1h inch thick and use only 4 layers. To be suc­cessful all slices must be as uniform in thickness as pos­sible and the filling must be spread evenly. Cut loaf of ribbon sandwiches into 'h ­inch slices and spread slices with butter and filling. Pile 4 of these slices one above the other, with the strips of bread all running in the same direc­tion and with dark strips above light strips and light strips above dark in checker­board design. Place the top slice buttered side down. Press stack together firmly. Make similar stacks of remaining slices, chill thoroughly and cut each stack into thin slices.

23

CH EESE C H U N KI ES (Picture page 24)

1 l-Ib. loaf unsliced white bread

Ya pound process American cheese

Ya cup melted butter 1 teaspoon paprika

Remove crusts from bread and cut loaf crosswise into 6 ( I Y2 in. ) slices. Cut each slice into 4 equal-sized chunks.

Cut cheese into 'h x l -in. sticks. Hollow out part of the center of each bread chunk, using scissors. Insert a cheese stick in each bread chunk. Brush with melted butter. Sprinkle with paprika. Place on greased baking sheet and heat in 400° F. oven for 5 min. Makes 24 cheese chunks.

Well pressed together and chi l led, the checkerboard will hold to­gether when it is sliced

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ASPARAG US ROLL-UPS 24 (JY:z ln.) cooked green

asparagus tips, drained � cup French dressing 24 slices white bread % cup Roquefort cheese

spread Dash paprika

Marinate asparagus in French dressing. Spread bread slices with cheese spread. Sprinkle with paprika. Trim crusts from bread. Place asparagus tip on top of cheese at one end of bread slice and imme­diately roll up jelly-roll fash­ion . Arrange on a baking sheet so that rolls rest on last turn of bread. Place un­der broiler about 3 min., or until rolls are golden brown. Makes 24 roll-ups.

N I P PY C H E DDAR SAVORIES

Cream � cup butter and 4 oz. shredded, sharp Cheddar cheese ; mix in 2 tablespoons mayonnaise, 1 teaspoon pre-

pared mustard, 1 teaspoon lemon juice and � teaspoon celery salt. Spread on 1 2 slices trimmed bread. Roll and broil as for Asparagus Roll-Ups.

C RANBERRY­C I N NAMON ROLLS

12 slices white bread 2 tablespooru; soft butter or

margarine lh cup crushed jellied

cranberry sauce 1,4 cup melted butter 3 tablespoons cinnamon

sugar

Trim c r u s t s from bread. Spread slices with soft butter and cranberry sauce. Roll each slice jelly-roll fashion and fasten with a wooden pick, if necessary. Brush rolls with melted butter and roll in cinnamon sugar. Place on a baking sheet so that rolls rest on last turn of bread. Toast under broiler about 3 min. , or until golden brown. To serve, cut each roll in half. Makes 24 rolls.

Party Medley - From top, clock­wise: Apple Rings (recipe oppo· site), Cran berry-Cinnamon Rolls, C heese Chunkies (recipe, p. 23), Currant Jelly Puflles, East Indian Tidbits (recipe, p. 22), and, in center, Asparagus Roll-Ups

C U RRANT J ELLY P U FFLES

12 slices white bread, toasted

1 egg white 3 tablespoons currant jelly

Cut each slice of toast into 4 ( I !h in. ) circles with a cookie cutter. Beat egg white until it begins to stiffen. Add jelly and continue beating until stiff peaks are formed. Pile about 1 teaspoon of the meringue on each toast round. Place on a greased baking sheet and place in a 400 ° F. oven for 5 min. , or until meringue is lightly browned. Makes 48 puffies.

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PARTY SANDWICHES

APPLE RINGS 24 slices white bread,

toasted 1h cup soft butter or

margarine 24 slices bacon, chopped 24 slices (V.. in. thick) cored

apple ¥.. lb. process American

cheese, shredded

Cut each slice of toast into a 3-in. circle with a cookie cut­ter. Butter toast rounds. Fry chopped bacon until crisp; spread on absorbent paper to drain. Saute apple slices on both sides in some of the bacon fat remaining in skillet. Place apple slices on toast rounds. Combine crisp bacon with the cheese and sprinkle over apple slices. Arrange on a greased baking sheet and place under broiler for about 2 min., or until cheese is melted. Makes 24 rings.

B U N NY BURG E RS 1 lb. ground beef

1.4 cup finely chopped onion

'.4 cup catchup

1 teaspoon salt

2 teaspoons prepared mustard

1.4 teaspoon W orcestershire sauce

4 san dwlch buns, sliced

8 (1 oz.) slices process Swiss cheese

3 carrots

Chives

1 (2 in.) strip pimiento

Combine beef, onion, catchup,

salt, mustard and Worcester­

shire sauce. Spread !4 cup of

the mixture over the cut side

of each bun half. Arrange

buns on a baking sheet and

place in 400° F. oven about 15

25

min., or until lightly browned. Meanwhile, cut carrots into lengthwise slices about '/a -in. thick. Then cut ears from slices, about 3!4 in. long and % in. wide at widest part, pointing them at one end. Cut chives into 1 !4-in. lengths fo;: the whiskers and the pimiento into !4 -in. squares for noses. Cut each slice of cheese into rounds, using a 3-in. cutter. Cut out eyes and mouth from c h e e s e s l i c e s . P l a c e over browned meat. Return to oven 1 or 2 min., or until cheese begins to soften. Place carrot "ears," chive "whiskers" and pimiento "nose" into position. Makes 8 sandwiches.

Made - to - order small fry party fare - Bunny Burgers, potato chips, ice cream, gingerbread men and hot chocolate

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Dainty sandwiches such as these guarantee the success of any tea or bridge party

PIMIENTO A N D WAL­N U T SANDWICHES

'h cup chopped English walnut meats

1;2 cup chopped pimientos 3 ounces cream cheese 'h cup mayonnaise lfa teaspoon salt Butter Brown or nut bread

Mix walnut meats with pi­mientos, cream cheese, may­o n n aise and s a l t . Spread between but tered s l ices o f brown or nut bread. Makes 12 sandwiches.

TOMATO ROYAL SANDWICHES

1,4 cup butter 1,4 pound Roquefort cheese 1,4 cup Worcestershire sauce 6 slices bread Sliced tomatoes Lettuce

Cream butter and cheese thor­

oughly. Add Worcestershire sauce and beat until smooth. Spread on unbuttered slices of bread. Top with thin slices of tomato and garnish with let­tuce. Cut into quarters and serve as an appetizer or with a plate of cold cuts. Makes 6 sandwiches.

SARD I N E F INGERS Cut thinly sliced bread into long narrow strips, and brown on one side in butter. Roll whole sard ines in grated Par­mesan cheese and place one on untoasted side of each piece of bread. Sprinkle with salt and brown quickly under broiler. Garnish with tiny sprigs of parsley and serve at once.

ROLLED SANDWICHES

Cut crusts from thin slices of bread, spread with a cheese filling, roll and fasten with toothpicks. Place under broiler and toast lightly on all sides. Remove toothpicks and serve immediately.

C H I L I R O L L S - C r e a m 3 ounces snappy cheese , 2 table­spoons chili sauce and 1 tea­spoon minced onion together. Spread on bread and proceed as above. Makes 8 sandwiches.

Rolled cheese sandwiches, hot ond crispy from the broiler, give pleasant variety to the sandwich tray

26

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PARTY SANDWICHES

"Animal" sandwiches, deviled­egg "sailboats," a cupcake and glass of milk-a flne menu for a "pint-size" party

SAVORY P INWH EELS 1,4 cup butter V.. cup grated sharp cheese 2 tablespoons chopped

parsley 1 teaspoon prepared mustard 1 tablespoon tomato catchup 1 teaspoon Worcestershlre

sauce 6 thin slices bread

Cream butter and cheese with next 4 ingredients. Spread generously on bread slices (crusts removed). Roll like a jelly roll; fasten with wooden picks. Wrap in waxed paper; chill I hr. or longer. To serve, cut into thin slices and toast under broiler. Makes 48 pin­wheels.

CORNUCOPIA TEASERS

2 tablespoons meat or fish paste

2 tablespoons sieved hard-cooked egg

2 tablespoons softened butter Few drops lemon juice Dash cayenne 4 thin slices white bread

Combine meat paste, egg, but­ter and seasonings. Blend well, spread on bread, trim off crusts and cut each slice into 4 squares. Roll each into a cornucopia ; fasten with a wooden pick. Place in shal­low pan; cover closely and chill 1 to 2 hrs. Remove picks and garnish as desired. Makes 16 cornucopias.

C O R N U C O P I A H O R S D'OEUVRES-Omit chilling, brush cornucopias lightly with melted butter, place un­der broiler until toasted. Re­move wooden picks.

27

LILY SANDWICHES Cut thin slices of bread into 2 V2 -inch squares, removing all crusts. Spread with butter and filling. Using 1 corner of bread as stem end and oppo­site corner as flower end of lily, roll 1 of remaining cor­ners to center as a cornucopia. Wrap opposite corner around this roll. Fasten with tooth­pick and chill until firm. Cut a strip of whole-wheat bread and insert into top of lily for stamen.

BACON CH EESE ROLL

Remove crusts from large loaf bread and cut into lengthwise slices, ¥.! inch thick. Spread generously with cheese filling and roll up each slice. Wrap each roll with slice of bacon and toast under broiler, turn­ing frequently.

Lily and cornucopia sandwiches are glorified versions of rolled sandwiches

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Individual round sandwich loaves, frosted and garnished look like tea cakes

D EVI LED SOUFFL� SANDWICH

1 can (2'.4 oz.) deviled bam 4 slices process American

cheese 8 slices white bread, crusts

removed 1 egg white 2 tablespoons mayonnaise or

salad dressing Dash salt

Spread 4 slices of bread with deviled ham and place cheese on remaining 4 slices. Arrange deviled ham slices in bottom of buttered 8x8-in. shallow b a king dish . Place s l ices topped with cheese over dev­iled ham. Beat egg white until stiff; fold in mayonnaise and salt. Spoon lightly over sand­wiches. Place in 450° F. oven about 10 min. , or until lightly browned on top. Serve imme­diately. Makes 4 sandwiches.

Keep Deviled Souflle Sandwiches in mind for quick-and-easy Sun­day morning brunch e ntertaining

28

BLUE CHEESE PU FF-U PS

Spread slices of bread (crusts removed) with soft butter; top each slice with a slice of tomato. Top with a thin slice of blue cheese. Garnish With slices of bacon which have been partly cooked. Place un­der broiler until bacon is crisp and cheese puffs up and is light golden brown.

PARTY SANDWICHES

C H I CKEN SANDWICH

S U P REME

8 slices rye or white bread, crusts removed

Lettuce

8 slices boiled ham

8 slices Swiss cheese

8 thick slices cooked chicken

3,4 · cup mayonnaise

V.. teaspoon salt

V.. cup dairy sour cream

2 tablespoons vinegar

lh cup coarsely crumbled blue cheese

Hard cooked egg slices

Tomato wedges

Place slices of bread on 8 serving plates. Top each slice with lettuce, then a slice of boiled ham, a slice of Swiss cheese, and a slice of chicken. Blend the mayonnaise, salt, dairy sour cream, vinegar and

blue cheese together. Spoon

over the chicken. Garnish

each plate with slices of egg

and tomato wedges. Makes 8

sandwiches.

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PARTY SANDWICHES

Sprinkle a cream cheese-frosted sandwich loaf generously with sieved cooked egg yolk for a goldenrod calor

LOBSTER HORS D'OEUVRES

12 slices bacon Cooked lobster tall meat,

about 1 1h lbs. 1,4 cup French dressing 6 slices bread 3 tablespoons butter, melted 6 slices process American

cheese 6 pimiento-stuffed olives

Cut each slice of bacon in half and cook in skillet until almost crisp. Remove to ab­sorbent paper. Cut lobster into 24 pieces. Marinate in the French dressing 2 hrs. Cut bread into 24 rounds using a 1 1-2 -inch cookie cutter. Saute the bread rounds in melted butter until light golden on both sides. Place rounds on a baking sheet or broiler rack. Using the 1 \-2 -in. cutter, cut out 24 cheese rounds. Top

each bread round with a piece of lobster, a slice of olive, a cheese round and a piece of bacon. Heat in a 425 ° F. oven for about 5 min. , or until bacon is completely cooked and cheese is melted. Makes 24 rounds.

BRO I LED C H ICKEN SALAD SANDWICHES

¥.. cup mayonnaise or salad dressing

� cup finely chopped celery � cup sweet pickle relish 2 jars (5;.2 oz. each) boned

chicken, diced ;.2 cup undiluted evaporated

mllk 6 slices toast lA cup shredded Cheddar

cheese 6 tablespoons chill sauce

Blend the salad dressing, cel­ery, pickle relish and chicken together. Blend in evaporated milk. Spread mixture on the slices of toast. Top each with shredded cheese. Put a dollop of chili sauce on top of each sandwich. Put under broiler about 3 min. , or until cheese is melted. Serve immediately. Makes 6 sandwiches.

When the sman fry 'have unex­pected guests, serve these made­in-a-jiffy Broiled Chicken Salad Sandwiches, prepared from off­the-shelf ingredients

29

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30 T EEN - AG E S P E C I AL T I ES

HAM AND C H EESE ROLLS

1h lb. boiled ham, cut into 1/2-in. cubes

1h lb. process sharp cheese, cut into 'h-in. cubes

4 green onions, sliced 'h cup pimiento-stuffed

olives, sliced 2 hard-cooked eggs, chopped 'h cup tomato paste 2 tablespoons mayonnalse or

salad dressing 8 frankfurter buns, split

through center

Combine first 5 ingredients together in a bowl and blend well. Mix together the tomato paste and mayonnaise ; toss with mixture in bowl. Spread mixture in the buns and wrap each separately in aluminum foil. Place in 350° F. oven for 1 5 min. (These sandwiches may be prepared hours before serving time, wrapped in foil and kept in refrigerator. Pop i n t o o v e n w h e n n e e d e d . ) Makes 8 sandwiches.

T U NA B U N S FO R TEENS

lf.o lb. process American cheese, cut Into cubes

3 hard-cooked eggs, chopped 3 tablespoons sweet pickle

rellsh 1 can (6'h or 7 oz.) chunk

tuna 2 tablespoons finely chopped

green pepper 'h cup mayonnaise or salad

dressing '.4 cup chopped pimiento­

stuffed olives 7 or 8 frankfurter buns,

split and buttered

Combine the ingredients for filling and spoon into the buns. Wrap each in aluminum foil and refrigerate until ready to serve. To serve, heat in 400° F. oven for 15 min. Serves 7 or 8.

Sea Tangle Sandwiches with crisp onion rings and cream soup make an appetite-satis· fying lunch combination

SEA TA NGLE SANDWICH

1 (4'h oz.) can shrimp, flaked

1 (5 oz.) can lobster, flaked 1 (7 'h oz.) can crab meat,

flaked 1.4 cup chopped green

pepper 1.4 cup mayonnaise or salad

dressing 2 tablespoons creamy-type

French dressing 1h teaspoon seasoned salt 2 teaspoons lemon juice 3 tablespoons soft butter or

margarine 8 sandwich buns 8 lettuce leaves 8 cucumber slices 10 sprigs watercress Combine first 8 ingredients and blend well. Butter bun halves and, if desired, toast under broiler. Place a lettuce leaf on bottom half of each b u n . Spread a generous amount of filling over lettuce. Slit cucumber slices half way and place a slice, twisted corkscrew·fashion, over fill­ing. Serve, open-face, with top of bun at side. Garnish with watercress (or parsley) and a lemon wedge. Makes 8 sand­wiches.

CREAM C H EESE AND PEANUT SAND-

WICHES 3 ounces cream cheese 'h cup chopped parsley 'h cup chopped salted

peanuts 1h teaspoon lemon juice 'Ia teaspoon salt 12 slices white or whole-

wheat bread, buttered Cream cheese until soft; add parsley, peanuts, lemon juice and salt. Spread between slices of bread. M akes 6 sandwiches.

Baked Bean and Frank Bunwiches {recipe, p . 32)

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32

BAKED BEAN AND FRANK BU NWICH ES

� cup firmly packed brown sugar

% cup flour Z tablespoons prepared

mustard 1 cup evaporated milk,

undiluted Z cans (1 lb. each) baked

beans or pork and beans 6 frankfurters, thinly sliced 8 hamburger buns

Mix brown sugar and flour to­gether in a 2-qt. saucepan. Add mustard and stir it into enough of the flour mixture to form a paste; then add the evaporated milk, a little at a time, blending until all is thor­oughly mixed. Cook over low heat until thickened, stirring constantly, about 8 min. Add baked beans and frankfurters, mixing lightly. Cover and cook until heated through, about 30 min., stirring occa­sionally. Serve on toasted hamburger buns. Accompany sandwiches with kabobs made by stringing on skewers the fol lowin g-cherry tomatoes, cucumber chunks, carrot and celery curls. Makes 8 sand­wiches.

Garnish sandwich tray with a n orange curl, watercress and rad­ish roses

HAM AND TOMATO SAN DWICHES

1 cut clove garlic 1 cup minced cooked ham 1 teaspoon minced parsley Dash cayenne Dash mace 1h teaspoon lemon juice % teaspoon onion juice 'h cup butter, softened 16 slices bread 8 slices tomato

In mixing bowl rubbed with garlic combine remaining in­gredients except bread and tomato. Spread bread with ham mixture and place slices together with slice of tomato between. Makes 8 sandwiches.

ROAST PORK SANDWICHES

8 slices bread Softened butter Chill sauce Slices roast pork Salt, Pepper, Lettuce

Spread bread with butter, then with chili sauce. Cover 4 slices with slices of roast pork, sprin­kle with salt and pepper and cover with lettuce and the re­maining slices bread. Cut into halves, diagonally. Serves 4.

TEEN-AGE SPECIALTIES

HAM AND P R U N E SANDWICH ES

� cup cooked prunes 1 can (% cup) deviled meat Z tablespoons tomato

catchup Few drops Tabasco sauce Dash salt Z tablespoons chopped sour

pickles Z tablespoons minced parsley Z tablespoons minced onion 10 slices bread, buttered Lettuce

Remove pits from prunes and cut into pieces. Add next 7 in­gredients and blend lightly. Spread between slices of but­tered bread with lettuce be­tween each. Cut into desired shapes. M akes 5 sandwiches.

SLICED TU RKEY SANDWICHES

8 slices bread Softened butter Slices turkey Salt and pepper Mayonnaise Lettuce

Spread b r e a d wi th butter . Cover 4 slices with turkey, sprinkle with salt and pepper, spread with mayonnaise and top with lettuce and remain­ing slices bread. Cut diago­nally into quarters. Serves 4.

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CHICKEN SAND­WICHES DE LUXE

2 cups diced cooked ham 2 cups diced cooked chicken 1 cup cream 3 tablespoons butter 2 egg yolks, beaten 12 slices toast lh pound American cheese,

sliced

Cook ham, chicken and cream in butter in a sauce­pan for 5 min. Add sauce; bring to boiling. Stir about V.. cup mixture into eggs ; re­turn to saucepan and cook about 3 min., stirring con­stantly until thickened. Cover 6 slices of toast with the chicken and ham mixture, top with remaining slices of toast and cover each with a slice of cheese. Melt cheese under low broiler heat. Serve imme­diately, garnished with curly endive, sections of tomato and stuffed olives. Serves 6.

VEAL AND CHICKEN­

Use 2 cups diced cooked veal instead of ham and add 1h cup sliced stuffed olives. to mixture just before serving. Add V.. cup chili sauce.

CHICKEN AND P I N E­APPLE SANDWICHES

1 (8 ounce) can crushed pineapple, drained

1 cup chopped cooked chicken

2 cups walnuts, chopped 'h cup cooked salad dressing 24 slices white bread,

buttered

Combine pineapple, chicken, nut meats and salad dressing. Spread between buttered slices of white bread. Remove crusts and cut each sandwich diag­onally into quarters. Makes 4 dozen small sandwiches.

SLICED CHICKEN SANDWICHES

8 slices bread Softened butter 4 slices breast of chicken Piccalilli, Mayonnaise Lettuce

Spread bread with b u tter . Cover 4 slices with chicken, spread w i t h p i c c al i l l i and mayonnaise, top with lettuce and c o v e r w i th remaining slices bread. Serves 4.

33

Versatile cooked chicken, sliced and used between double-decker toastwiches, or cut u p in salad mixtures and served on ham­burger or frankfurter buns, rates high as a teen-age taste temp­tation

ZESTY HAMBU RGERS Season about 2 lbs. ground beef (chuck ) with salt, pepper and garlic salt to taste. Shape into generous patties (6 to 8 ) and cook t o desired doneness in hot fat. Toast the cut sur­faces of hamburger buns and place a meat patty on lower half of each bun. Put aside in a warm place. Add to remain­ing drippings in skillet 1 large onion, thinly sliced, and cook until light golden. Add 2 cans bean sprouts, drained and cut up. Sprinkle mixture gener­ously with soy sauce and cook until thoroughly heated, stir­ring occasionally. Add more seasoning if needed. Spoon mixture over meat patties and top with upper halves of buns. Makes 6 to 8 sandwiches.

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34

TUNA SANDWICHES 1 cup flaked tuna Y1 cup chopped cucumber 1 tablespoon grated onion 2 teaspoons lemon juice 'A cup chopped green

pepper Y1 cup chopped celery 'A teaspoon salt Dash pepper Paprika 'A cup mayonnaise 20 slices bread 1 recipe Lemon Butter

Combine first 10 ingredients. Spread half of bread with lemon butter, then with tuna mixture and cover with re­m a i n i n g bread . M akes 1 0 sandwiches.

S U PER SANDWI CHES 1 (4 ounce) can mushrooms 1 tablespoon butter Y1 cup sliced ripe olives 1 tablespoon mayonnaise 6 thin slices American

cheese 12 &lices bread

Chop mushrooms; brown in butter. Add olives and re-

move from heat. Blend in mayonnaise. Place cheese on 6 slices bread, spread with mushroom mixture , cover with remaining bread. Heat in 350° F. oven until cheese melts, then toast under broil­er. Or, if desired, spread soft­ened butter over top and bottom of sandwich and toast in an electric sandwich grill. Makes 6 sandwiches.

SH RIMP SAN DWICHES 1 cup cleaned cooked

shrimp 2 hard-cooked eggs 1 teaspoon lemon juice 2 tablespoons minced onion 2 tablespoons mayonnaise 8 slices whole-wheat bread 8 slices white bread Butter

Mince shrimp and eggs. Add lemon juice, onion and may­onnaise. Mix thoroughly and spread on buttered whole­wheat bread. Spread white bread with softened butter and place on shrimp mixture. Makes 8 sandwiches.

TEEN-AGE SPECIALTIES

GRILLED CRAB M EAT AND EGG

SAN DWI CHES 4 hard-cooked egg yolks 1 cup flaked cooked crab

meat 1 tablespoon butter 1 teaspoon prepared mustard 1 beef bouillon cube 1.4 cup boiling water 12 slices bread Butter

Press yolks through a sieve; mix with crab meat. Add but­ter, mustard and bouillon cube dissolved in water. Blend thoroughly. Spread on 6 slices bread, top with remaining slices. Brush sandwiches with melted butter. Place in heated sandwich grill; grill until browned. Makes 6 sand­wiches.

When meat and vegetable sand­wiches go to school, wrap the vegetable on top to tuck inside the sandwich at lunch time, sti l l cr isp and appetite-appealing

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SLOPPY JOES 1 cup chopped onion Y.z cup chopped green

pepper 1 Y.z lbs. ground beef 1/.o cup cooking oil 1 tablespoon ftour Y.z cup water 1 can (8 oz.) tomato sauce 1/.o cup chili sauce 3 tablespoons soy sauce 1 can bean sprouts, drained

and cut up Salt, pepper and garlic salt

to taste 12. hamburger buns, heated

or toasted

Cook onion, green pepper and beef in oil unt i l m e a t i s browned, stirring t o break u p pieces o f meat. Blend flour and water together to a smooth paste ; stir into meat mixture. Add a mixture of tomato sauce, chili sauce and soy sauce. Simmer, stirring occa­sionally, for about 10 min. Add bean sprouts and season­ings and heat a few minutes longer. Serve between buns. Makes 12 sandwiches.

SWEET-SOU R HAM B U RGERS

1 tablespoon butter or margarine

1 lb. ground beef

•A lb. ground pork

t,1l cup chopped onion

Y.z teaspoon minced garlic

1 Y.z teaspoons salt

Y,. cup chopped parsley

1 teaspoon marjoram

1h cup drained crushed pineapple

1 cup dairy sour cream 9 hamburger buns, split

Melt butter in a large heavy ski l let . A d d ground beef , pork, onion, garlic and salt; cook for 10 min., turning meat occasionally until evenly browned. Add parsley, mar­joram and pineapple; mix thoroughly. Cover and cook over low heat about 30 min., stirring occasionally. Stir in sour cream and heat, uncov­ered, about 5 min. longer. Serve ¥.. cup of mixture in each bun. M akes 9 sandwiches.

35

Come rain or shine, you can serve the gang Sweet-Sour Hamburgers cooked indoors or out. Cook foil­wrapped broccoli or other vege­tables on the gri l l or in the oven

DEVI LED EGG AND SWISS CHEESE SANDWICHES

3 hard-cooked eggs 1 tablespoon prepared

mustard Y.z teaspoon salt 1 teaspoon Worcestershlre

sauce 6 slices whole-wheat bread,

buttered 3 wafer-thin slices Swiss

cheese Watercress Dill pickles

Cut eggs crosswise into halves. Mash yolks and blend with mustard, salt and Worcester­shire sauce, mixing well. Fill whites. Cut eggs into thin slices and arrange on 3 slices of bread. Top egg with slice of cheese and second slice of bread. Cut into halves and garnish with watercress and pickles. M akes 3 sandwiches.

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36

TOASTED SHARP

CHEESE SANDWICHES

1 hard-cooked egg

'h pound American cheese,

grated

1 'h tablespoons chopped

pimientos

2 tablespoons minced onion

'h teaspoon salt

Dash cayenne

1 tablespoon butter

1 tablespoon flour

1 tablespoon sugar

2 tablespoons vinegar

'h cup evaporated milk

8 slices bread

Chop egg, add cheese, pimien­to, onion, salt and cayenne. Melt butter, blend in flour and sugar; add vinegar and milk. Cook until smooth, stir­ring constantly. Add cheese mixture and stir until melted. Spread on slices of bread and brown under broiler. Makes 8 sandwiches.

BAKED TOMATO

C H EESE SANDWICH ES

8 slices toast, without crust

8 slices crisp bacon, crumbled

8 slices tomatoes

'h pound cheese, shredded

2 cups medium white sauce

Buttered bread crumbs

Place toast in buttered baking pan, cover each slice with crumbled bacon, then with a slice of tomato and top with cheese. Pour white sauce over all and sprinkle with bread crumbs. Bake in moderate oven (350° F. ) 25 minutes. Serves 8.

RAREBIT

SANDWICHES

1 tablespoon butter 'h pound American cheese 'h teaspoon salt 1 teaspoon prepared mustard 1 teaspoon Worcestersblre

sauce % cup hot milk 1 egg, well beaten 2 tomatoes, sliced 6 slices toast Salt and pepper 6 slices bacon, cooked

Combine butter and cheese (coarsely grated) in top of double boiler over simmering water; stir until cheese is melted. Add salt, mustard and Worcestershire sauce. Stir in milk slowly until thorough­

ly blended. Bring just to boiling. Mix about Y.. cup mixture with egg, beating constantly. Return to heat; cook 3 to 5 min. Stir con­stantly. Place tomato slices on toast. Season. Cover with sauce. Top with bacon. Serve at once. Serves 6.

COTTAGE CHEESE

DREAMS

1 cup cottage cheese Y.. cup chopped pecans 8 slices bread 1 egg 2 tablespoons water 4 tablespoons butter

Mix cottage cheese and pe­cans and spread on 4 slices of bread. Cover with remaining slices. Dip sandwiches into beaten egg diluted with water. Melt butter in skillet and saute sandwiches until golden on both sides. Serves 4.

TEEN-AGE SPECIALTIES

SKILLET BEEF

SC RAMBLE

1.4 cup butter or margarine

3,4 cup sliced onion

1lh pounds ground beef

2 teaspoons salt

1h teaspoon pepper

1.4 cup flour

1% cups (1 tall can) evaporated milk, undiluted

3,4 cup catchup

2 tablespoons dried parsley flakes

8 hamburger buns, toasted

Green pepper rings

Preheat automat ic e lectr ic frypan to 300° F. Melt butter in pan and add onions ; cook about 5 minutes or unt i l onions are tender. Add ground beef, salt and pepper, break­ing up meat with a fork. In­crease temperature of frypan to 340° F. and cook mixture until meat is well browned, about 8 minutes, stirring oc­casionally. Reduce heat to 220° F. and blend in the flour. Gradually stir in the evapo­rated milk. Continue cooking until mixture is thickened, stirring occasionally, about 3 minutes. Stir in the catchup and parsley flakes, and heat to serving temperature, about 3 minutes longer. Serve on toasted hamburger buns, gar­nished with green pepper rings. Serves 8 .

Skillet Beef Scramble is just the right kind af hea rty, zesty con­coction to rouse enthusiasm and satisfy the appetites of the hun· gry after-the-game crowd. Mugs of cold milk and cr isp relishes complete the bil l of fare �

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38

PIGGY PAKS 6 slices white bread ¥.1 cup applesauce 6 sausage links

Trim crusts from slices of bread. Arrange slices in single layer on clean, damp cloth. Spread applesauce on bread slices. Fry sausage links slowly in a skillet until browned, turning frequently. Drain on absorbent paper. Place a link on each bread slice, making a diagonal line from one corner to opposite corner. Roll the free corners over the sausage and fasten them together with a wooden pick. Place on a baking sheet or broiler rack and broil about 5 inches from heat source until bread is toasted. Serves 6.

Note: To avoid early morning rush, prepare sandwiches the day before. Wrap in foil or other m o i sture-vaporp r o o f

H O T S AN D W I C H ES

material and store in refriger­ator. In the morning, unwrap the "paks" and b r o i l as directed.

CHIPPED BEEF-P R U N E-TOPPED TOAST

1,4 cup butter or margarine '4 lb. chipped beef 3 tablespoons flour 2 cups milk 1 tablespoon minced onion,

optional 1h cup chopped cooked

prunes 1,4 cup toasted slivered

almonds 4 slices toast

Saute beef in butter until edges curl. Push to one side of the skillet and blend flour into butter. Add milk. Cook, stirring constantly, until sauce is thickened; add onion. Be­fore serving, stir in prunes and almonds. Serve on hot toast, garnished with whole cooked prunes. Serves 4.

FRENCH FRIED SANDWICHES

Sandwiches, filled as desired 2 eggs, slightly beaten 1h cup flour 1h teaspoon salt Dash pepper 1 cup milk

Prepare sandwiches as usual with cheese, meat or jam fill­ings. Combine eggs, flour, salt, pepper and milk. Beat until smooth. Dip sandwiches into egg batter and fry in hot deep fat ( 390° F. ) until brown or fry in skillet half filled with hot fat.

Dip sandwiches into beaten egg mixed with lh teaspoon salt and '4 cup milk, instead of dipping in above egg batter.

To encourage the chi ldren to eat a g ood breakfast, tempt them with "Piggy Paks" served with grapefruit juice and cereal

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F O R

SCRAMBLED EGGS I N-THE-RO U N D

6 eggs, slightly beaten Y.. cnp milk 1h teaspoon salt Few grains pepper 3 tablespoons butter or

margarine 12 slices bacon 3 large English muffins 1 'h slices (1 oz.) process

American cheese

Combine eggs, milk, salt and pepper in a bowl. Beat with a rotary beater until blended. Heat butter or margarine in a

skillet and pour in the mix­

ture. Cook slowly, lifting from

the bottom and sides as eggs

thicken. Avoid constant stir­

ring. Cook until eggs are

thick , cre amy and m o i s t .

Meanwhile broil bacon until

BR E A K F AS T 39

partially done. Split the muf­fins and toast them under the broiler. Spread muffins with butter while hot. Spoon the scrambled eggs on each muf­fin in a neat mound. Using 2 s l ices of p a rt ial ly cooked bacon, encircle each mound with them. Cut the cheese into 6 equal squares and place a piece on each egg mound. Transfer rounds to a broiler rack or baking sheet and broil about 4 inches from heat source until cheese begins to melt and bacon is crisp. Makes 6 rounds.

Treat the family like company some bright Sunday morning and serve them these attrac­tive sandwich rounds for breakfast or brunch

WAFFLE SANDWIC H ES 8 slices thinly sliced bread Softened butter 1 3-oz. pkg. cream cheese,

softened 'h cup finely minced or

ground boiled ham

Spread the slices of bread with softened butter. Blend together the minced ham and cream cheese. Spread mixture on 4 of the bread slices and top with r e m a i ning s l ices . Press together. Place a sand­wich in heated waffle iron and bake unt i l golden brown. Serve immediately. Makes 4 waffle sandwiches.

If desired, brush both sides of the sandwiches lightly with melted butter or margarine and saute them until golden brown in a heated electric sandwich grill. A variety of mixtures may be used for the fillings.

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40

SALMON SANDWICHES D E LUXE ¥.. pound cooked salmon 2 tablespoons horse-radish 1 teaspoon lemon j uice Ya cup mayonnaise Salt and pepper 10 slices bread (crust

trimmed) 3 tablespoons butter, melted 1h pound American cheese,

grated Ya cup milk

Flake salmon, remove bones and mix salmon with horse­radish, lemon juice, mayon­naise and seasonings. Spread on slice of bread and cover with another slice, brush out­side of each sandwich with melted butter and toast sand­wiches under low broiler heat. Melt cheese slowly i n top of double boiler and add milk gradually, stirring constantly until sauce is smooth. Pour over sandwiches and garnish with sweet pickle fans and parsley. Serves 5.

FRENCH TOAST S U P E RB E

1 can ( 6 oz.) evaporated milk, undiluted

3 tablespoons water 1 egg, slightly beaten 1 teaspoon vanilla 1 tablespoon sugar � teaspoon salt V.. teaspoon cinnamon 6 slices bread 1 cup crushed corn flakes •A cup butter or margarine 1 pkg. (10 oz.) frozen

strawberries, thawed 1 cup dairy sour cream

Mix first 7 ingredients to­gether. Dip the bread into mixture and then into corn flakes. Heat butter in a large, heavy skillet; add the bread slices and brown on both sides over medium heat. Serve topped w i t h s t r a w b e r r i e s a n d dollops of sour cream. Serves 6.

HOT SARDI N E SAN DWICHES

2 tablespoons butter 2 tablespoons flour 1 cup milk � teaspoon salt 1/s teaspoon paprika � tablespoons tomato catchup � cup grated sharp

American cheese 2 (3V.. ounce) cans sardines 6 slices toast Melt butter, blend in flour and add milk gradually, stir­ring constantly. Add season­ings and cook until thickened, s t i r r i n g c o n s t a n t l y . S ti r i n cheese. Arrange 3 o r 4 sar­dines on each slice of toast, heat under broiler and pour some of sauce over each sand­wich. Makes 6 sandwiches. Use flakes of kippered herring instead of sardines.

SH RIMP AND LIED ERKRANZ

SAN DWICHES 1 cup chopped, cleaned

cooked shrimp 6 slices hot toast 1 package Liederkranz

cheese Spread shrimp on toast and cover with slices of Lieder­k r a n z . M e l t c h e e s e u n d e r broiler. Makes 6 sandwiches.

CH ICKEN CU RRY SANDWICHES

1 cup chopped cooked chicken

1 cup chopped cooked ham ¥.. cup thick white sauce 1 teaspoon or more curry

powder Yz teaspoon salt 6 slices bread 1 cup buttered crumbs Combine chicken, ham, white sauce and seasonings. Toast bread on 1 side and spread untoasted side of bread with filling. Sprinkle with buttered crumbs. Bake in hot oven (425° F. ) 15 minutes. Makes 6 sandwiches.

HOT SANDWICHES FOR LUNCH

CORNED B E E F HASH AND EGGS O N TOAST-+ 6 slices bread, toasted 1 can (1 lb.) or 2 cups

corned beef hash 6 eggs Dash salt

Arrange toast on baking sheet. Spread each slice with 'h cup corned beef hash, making an indentation in center of each. Break an egg into each inden­tation and sprinkle with salt. Bake in 350° F. oven for 25 min. Serve immediately. Serves 6.

ROYAL CHICKEN SANDWICHES

8 slices buttered toast 8 slices cooked chicken 8 slices tomato Salt 1 cup grated American

cheese 2 teaspoons Worcestershire

sauce

Place slices of buttered toast in shallow baking pan. Place chicken on toast and tomato on chicken. Sprinkle with salt. Spread thickly with grated cheese mixed with Worces­tershire s auce. Melt cheese under broiler. Serve at once. Serves 8 .

OPEN SAVORY C H E ESE SAN DWICHES 5 slices bacon � pound American cheese 2 slices onion 1 tablespoon prepared

mustard 6 slices bread

Grind b a c o n , c h e e s e and onion together. Add mustard and mix thoroughly. Toast bread on 1 side, spread thick layer of cheese mixture on on­toasted side and brown under broiler, 4 to 5 minutes. M akes 6 sandwiches.

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O P E N CHEESE SANDWICHES

% pound American cheese, grated

1 � teaspoons Worcestershlre sauce

8 slices bread Softened butter Cayenne

Mix cheese and Worcester­shire sauce. Spread bread with

softened butter, cover with cheese, sprinkle with cayenne and broil slowly until cheese has softened. Makes 8 sand­wiches. Mix cheese with 3 beaten eggs before spreading on bread and broil slowly.

When you want to eat al­fresco, gril l C hicken Salad­Bacon rolls over the hot coals

. . • delicious!

HOT SANDWICHES

A grilled cheese and bacon sand­wich with crisp pickles, celery and tomatoes makes a quick and easy lunch

C H ICKEN SALAD­BACON ROLLS

� cup chopped cooked chicken

1.4 cup finely chopped celery 2 teaspoons lemon juice '.4 cup shredded process

cheese 6 finger rolls 6 slices· bacon

Combine chicken , celery, lemon juice and shredded cheese. Slice rolls lengthwise. Spread about 2 tablespoons ch icken mix ture between halves of each roll. Wrap a slice of bacon around each roll, fastening it securely with a wooden pick. Place rolls under broiler about 5 in. from the heat source. Heat, turning often, until bacon is crisp and rolls are heated through. Makes 6 rolls.

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FOR LUNCH

CREAMED EGG AND ASPARAGUS -)-

SAN DWICHES 4 tablespoons butter 6 tablespoons flour 1 teaspoon salt 'h teaspoon pepper 4 cups milk 6 hard-cooked eggs, diced 16 slices buttered toast 8 slices ham, cooked 48 cooked asparagus tips

Melt butter and blend in flour and seasonings. Add milk gradually, stirring constantly, and cook until thickened. Add diced eggs. Cover 8 slices of toast with ham. Cover ham with sauce, place 3 asparagus tips on sauce, cover with an­other slice of toast, add more sauce and top with 3 aspara­gus tips. Makes 8 large sand­wiches.

PIMIENTO SARD I N E SANDWICHES

'h cup mashed sardines Ya cup minced pimientos Mayonnaise 4 slices toast

Mix sardines, pimientos and mayonnaise; broil on toast.

SH RIMP SPECIAL SANDWICHES

3,4 cup whole cooked shrimp 1 cup medium cream sauce 6 slices hot toast 3 slices American cheese Parsley Clean shrimp and add to hot cream sauce. Pour over 3 slices of fresh buttered toast, cover with remaining toast and top each sandwich with slice of cheese. Toast under low broiler heat until cheese is melted. Garnish with addi­tional shrimp and parsley. Serves 3.

Lobster or flaked tuna, sal­mon or crab meat may be used instead of shrimp.

43

SH RIMP RAREBIT SANDWICHES

1 tablespoon chopped onion 2 tablespoons chopped greea

pepper 6 tablespoons butter 1 pound cooked shrimp 1 tablespoon flour 1h cup milk 'h teaspoon Worcestershire

sauce 1/s teaspoon dry mustard Salt, Dash pepper 'A pound sharp Cheddar

cheese 5 slices hot toast

Cook onion and green pepper

very slowly in 5 tablespoons butter 5 minutes. Add cleaned shrimp, mix carefully with a fork and cook slowly until shrimp are hot. Melt remain­ing butter, blend in flour, add milk gradually, stirring con­stantly. Add seasonings and cook until thickened, continu­ing to stir. Add cheese ; stir until melted. Serve shrimp on toast with sauce, for 5.

Hot Shrimp Ra.rebit Sandwiches are another cold weather lunch solution

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44

CHICKEN TACO SANDWICH

6 slices white bread

1 cup water

1 'h cups corn meal

Fat for deep-fat frying

% cup shredded lettuce

% cup grated Mozzarella or Swiss cheese

MEAT MIXTURE

1 cup diced cooked chicken

1,1., cup tomato puree 'A teaspoon minced garlic

Yo teaspoon chili powder

1/a teaspoon allspice

'h teaspoon paprika

1 teaspoon salt

Sauce

'h cup tomato puree

1 teaspoon Worcestershlre sauce

'h teaspoon salt

1/a teaspoon Tabasco sauce

Trim crusts from bread slices. Dip each slice into water and then into corn meal, turning to coat both sides. Place in deep fat which has been heated to 375° F. Form a cup by holding up two sides of bread with spatulas or knives. Fry about 5 min. or until golden brown. Remove from fat with a slotted spoon, drain well and place on a baking sheet. Combine the 7 ingredi­ents for meat mixture in a saucepan. Cover and cook about 5 min. Combine the 4 ingredients for the sauce in a smal l saucepan and h e a t . Spoon about 3 tablespoons meat mixture on each bread slice and top with lettuce. Pour about 1 'h tablespoons sauce over lettuce and 2 table­spoons grated cheese over sauce. Place in a 450° F. oven 3 to 5 min., or until cheese is melted. Makes 6 sandwiches.

HOT SANDWICHES

FRANKFU RTER A N D CHEESE SANDWICHES

6 frankfurters 6 long thin slices American

cheese Softened butter 6 finger rolls

S t e a m frankfurters for 1 0 minutes, then split lengthwise and place a slice of cheese in the opening. Place in but­tered split finger rolls and p l a c e in m o d e r a t e o v e n ( 350° F. ) 1 0 minutes o r until cheese is melted. Serves 6.

TUNA TACO SANDWICH -Follow recipe for Chicken Taco Sandwich, substituting 1 cup ( 7 - o z . c a n ) t u n a for chicken. Heat sandwiches in 400° F. oven.

Chicken Taco Sandwich, which features a "bread tortilla," is a delig htful version of the peppery­hot south-of-the-border sandwich

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FOR LUNCH

S H RIMP BOAT BU RGERS �

1,4 clove garlic, minced 'h cup dairy sour cream 3,4 teaspoon dry mustard 'h teaspoon salt 1 tablespoon lemon juice 1 tablespoon chopped olives 1,4 cup chopped mushrooms 1 10-oz. pkg. frozen shrimp,

thawed and dked 6 tablespoons butter 6 frankfurter buns, split Combine garlic, sour cream, dry mustard, salt and lemon juice. Stir in olives, mush­rooms and shrimp. Spread buns with butter and toast lightly under broiler. Remove top halves of b u n s from broiler rack. Spread shrimp mixture on bottom half of bun and broil 2 to 3 min. Cover with toasted tops and serve immediately. Serves 6.

HAM SANDWICHES AU GRAT I N

8 slices toast 5 tablespoons butter 1 cup deviled ham 2 tablespoons flour V.. teaspoon sugar 'h teaspoon salt Dash pepper 1 cup milk 2 hard-cooked eggs, chopped 3 tablespoons chopped green

pepper or pimiento Grated cheese Spread 4 slices of the toast with 3 tablespoons of the but­ter, then with the deviled ham; cover with remaining 4 slices of toast. Melt the 2 tablespoons butter in a heavy saucepan. Blend in the flour, sugar, salt, and pepper and cook until mixture is bubbly. Add milk gradually; cook, stirring constantly until mix­ture thickens. Add chopped eggs, green pepper and cheese and cook unt i l cheese i s melte d . P o u r over toas t . Serves 4.

45

OP EN-FAC ED HAM S U RPRISE

8 slices bread 8 slices cooked ham 2 egg whites 3,4 cup mayonnaise 2 teaspoons prepared

mustard

Cover bread with ham slices. Beat egg whites until stiff; fold in mayonnaise and mustard carefully. Cover ham with mixture and bake sandwiches in very hot oven (450" F. ) about 5 m i n u tes or u n t i l browned. Serve hot. Makes 8 sandwiches.

ASPARAG U S C ROWNS Cut baking powder biscuit dough into rounds using bis­cuit cutter for half of dough and doughnut cutter of the same size for remainder. Bake in hot oven ( 425 " F.) 12 to 1 5 minutes. Put together into sandwiches wi th creamed chicken or ham, using dough­nut shaped biscuits for tops. Insert several asparagus tips in center of each.

Asparagus tips make these crowns as gay as a new spring bonnet

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· - .. . ... ' . 4 _, • .,.

Glamor at lunchtime is achieved with a minimum of effort when serving Sausage-Mushroom Sand­wiches Hawaiian and bright green peas

SAUSAGE-MUSH ROOM SANDWICH HAWAIIAN

1 lb. ready-to-heat sausage links

4 slices pineapple, cut In halves

2 cans (6 oz.) mushroom sauce

4 slices toast

Heat sausage links in skillet until browned on all sides. Remove sausages and lightly brown pineapple s l ices i n drippings i n skillet. Heat the mushroom s a u c e . Arrange sausages o n toast . S p o o n mushroom sauce over them and serve with p ineapple slices. Serves 4.

BARBEC UED BEEF SANDWICHES

1;2 cup catchup 1h cup water % clove garlic 1 teaspoon chill powder 1h teaspoon Worcestershlre

sauce 1/.o cup sugar 1 teaspoon prepared mustard Slices roast beef 12 slices bread or 6 buns

Mix first 7 ingredients to­gether and cook slowly for 10 minutes. Add roast beef slices and heat thoroughly. Place on 6 slices of bread, spread re­maining slices with barbecue sauce, place on beef and cut each into halves diagonally. Serves 6.

CHEESE POACHED EGG­

Place hot poached egg on round of buttered toast. Cover with hot cheese sauce and sprinkle with paprika. Serve with crisp vegetable salad.

46

TOASTED TOMATO H AM FINGERS

1 cup ground boiled bam 1 cup grated cheese 'h teaspoon horse-radish 1h teaspoon prepared

mustard 1h cup condensed tomato

soup 5 slices bread M i x ground h a m , cheese , horse-radish , mustard a n d tomato soup together. Toast bread, trim off crusts and cut each slice into 3 or 4 strips. Spread with mixture, then toast under broiler. Makes about 15 fingers.

PEANUT BUTTER RAREBIT

Beat 2 eggs slightly; combine with 1 'h cups milk, 6 table­spoons peanut butter and Yz teaspoon salt. Cook in double boiler over simmering water, stirring constantly, about 12 min. Pour over hot buttered toast.

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D O U B L E- D EC K E R S A N D TR I P L E- D EC K E R S CLU B SANDWIC H ES

24 slices bread Butter 8 slices cold cooked white

meat of chicken Mayonnaise 16 crisp slices bacon 16 slices tomato

Toast bread and spread with butter. Cover 8 slices with chicken, spread with mayon­naise and cover each with an­other slice of toast. Spread these with mayonnaise, place 2 slices bacon and 2 slices tomato on top of each and cover with remaining toast. Fasten securely with wooden picks, c u t e a c h sandwich diagonally into 4 triangles and stand them upright on a plate. Garnish with pickles, olives, celery curls or radish roses. Serves 8. Place a leaf of lettuce on top of tomato; cover with toast.

MIDNIGHT FEAST 1h teaspoon grated onion 1 (3\4 ounce) can kippered

herring, mashed 18 slices bread 6 slices American cheese 2 hard-cooked eggs, mashed 2 tablespoons mayonnaise ;2 teaspoon prepared

mustard \4 teaspoon salt Dash pepper 6 lettuce leaves 6 slices tomato 6 stuffed olives, sliced

Combine onion with herring; spread on 6 slices of bread. Cover each with slice cheese, then with second slice bread. Combine egg with next 4 in­gredients; spread over top of -each sandwich; cover with lettuce and third slice bread. Top with tomato slice and cut sandwiches diagonally. Place olive slices on corners. Makes 6 sandwiches.

47

PARTY ROUNDS 21 rounds of white bread cut

with 3-inch, 2-inch and 1 'h-inch cutters

Ham Filliufl Egg Salad Filling 7 slices tomato 7 radish roses

Spread 3-inch rounds with Ham Filling. Top with 2-inch rounds. Cover with tomato s l ice and 1 'h -inch round. Spread with Egg Salad Fill­i n g . D e c o r a te with radish rose. Serves 7 .

HAM FILLING-

% cup minced, cooked ham 1,4 cup pickle relish 2 to 3 tablespoons

mayonnaise 1 tablespoon minced onlon

Combine all ingredients and blend thoroughly. Makes ap­proximately 1 cup filling.

Party Rounds combine two favorite fil l ings, ham salad and egg salad, ta make an a ppetite-appealing sandwich

EGG SALAD FILLING

4 hard-cooked eggs, chopped 1,4 cup chopped celery 1,4 cup dairy sour cream 1 teaspoon dry mustard 1 teaspoon lemon jnlce ;2 teaspoon salt Few grains pepper

Combine all ingredients and blend well. Makes approxi­mately 1 \4 cups filling.

TOMATO C H EESE CLUB SAN DWICHES

12 slices bread Softened butter 8 slices tomato 8 slices crisp bacon ;2 pound Cheddar cheese � cup milk

Toast bread, spread with but­ter, cover with tomato slices. Place another slice of toast o v e r tomato ; c o v e r with bacon. Top with third slice of toast. Melt cheese in double boiler. Add milk gradually, stirring constantly. Pour sauce over each sandwich. Garnish with radish roses. Serves 4.

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48

METROPOLITAN SANDWICH

Spread a buttered thin slice of nut bread with minced cooked chicken. Top with a second slice of bread and spread with chopped ripe olives moistened with mayonnaise. Cover with a third slice of nut bread and spread wi th c r e a m cheese moistened with p i n e apple juice. Sprinkle lightly with paprika. Cut crosswise into quarters. Garnish with sliced stuffed olives. Serves 1 .

F R U I T SANDWICH E S 12 thin slices brown bread Softened butter 4 thin slices pineapple , 'A cup thick apricot puree :z tablespoons minced pecans

Spread 4 slices bread with butter, cover with slices pine­apple then with another slice of bread. Spread top of slice with butter then apricot puree . and sprinkle with nuts. Top each with a buttered slice of bread. Serves 4.

ROAST PORK AND EGG

CLU B SANDWICHES 4 slices cold roast pork 12 slices buttered toast 4 teaSPOOns piccalilli :Z tableSPoons mayonnaise :Z hard-cooked eggs, sliced 4 leaves lettuce

Place a slice of pork on each of 4 slices toast. Spread 1 tea­spoon piccalilli over each and cover with slices toast. Spread tops with mayonnaise, cover with slices of egg, leaves of lettuce and remaining toast. Insert wooden picks into top, 'h inch in from sides. Cut diagonally into quarters and place, center points up, on plate. Garnish with stuffed olives or dill pickle slices. Serves 4.

PYRAMI D SANDWICHES

1 large loaf unsllced sandwich bread

1 cup softened butter 8 slices cold chicken Russian dressing 'h head lettuce 4 hard-cooked ew, chopped 'A cup mayonnaise 'A teaspoon salt 'tB teBSPoon pepper :Z tomatoes, peeled and sliced 1 cucumber, pared and sliced 3 ounces cream cheese 'h cup chopped olives 8 rolled anchovies Watercress Radish roses Slice bread thin. For each sandwich cut 5 rounds of bread varying in diameter from 1 to 4 inches. Spread the rounds with softened butter. Cover the largest rounds with s l iced chicken, then with Russian dressing. Cover the next smaller rounds wi th shredded lettuce and a mix­ture of hard-cooked eggs , mayonnaise, salt and pepper; then place them on the first rounds . Cover the third rounds with slices of tomato, then with cucumber and place on top of the egg mixture Spread next rounds with mix­ture of cream cheese and chopped olives, add the small­est buttered round, place an a n c h o v y o n t o p f a s t e n e d with a frilled wooden pick. Place both together on top of the third rounds. Garnish with watercress and radish roses. Makes 8 sandwiches. Omit chicken and use slices of cooked ham, tongue, pork, veal, turkey or smoked sal­mon. Instead of lettuce use watercress. Omit eggs and add 'h cup chopped pickle to mayonnaise or use 2 eggs and add \4 cup chopped pickle. Omit cucumber; use sliced radishes.

DOUBLE AND TRIPLE DECKERS

CORNED BEEF CLUB SANDWICHES

12 slices rye toast Softened butter 4 thick slices or 8 thin slices

corned beef Mustard 4 slices American cheese Thin slices dill pickle Lettuce, Mayonnaise Spread 4 slices toast with but­ter and cover with corned beef. Spread sparingly with mustard and cover with 4 more slices of buttered toast. Spread tops with butter, place cheese on toast, add sliced pickle, a leaf of lettuce and spread with mayonnaise. Top with remaining slices toast. Serves 4.

SALMON SANDWICHES

U slices whole-wheat bread Softened butter 1 cup shredded boned salmon :Z tableSPoons piccalilli Mayonnalse :Z hard-cooked eggs, sliced 8 slices broiled bacon Lettuce Butter 4 slices bread; spread with salmon. Dot with pic­calilli. Cover with mayonnaise and another slice of buttered bread. Spread top with but­ter and cover with egg slices and 2 slices bacon. Top with lettuce and remaining slices bread. Cut diagonally. Serves 4.

VEAL AND LIVE R SAUSAGE

SAN DW I C H ES 4 slices cold cooked veal 12 sHces buttered toast 4 slices peeled tomato 'A pound liver sausage 'A cup Thousand Island

dressing Place veal on 4 slices toast. Add tomato and second slice toast. Mix sausage with dress­ing; spread on toast. Top with lettuce and slice toast. Serves 4.

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WEIGHTS, MEASURES, AND COOKING TEMPERATURES

A H A N D Y M ET R I C CON V E RSION TA B L E

To Change Into Multiply By To Change Into Multiply By

i nches centimeters 2 . 5 centi meters i nches .4

ounces grams 28 grams o unces .035

pounds k i logra m s . 4 5 ki lograms pounds 2 . 2

teaspoons mil l i l i ters 5 mill i l iters teaspoons .2

tablespoons mil l i l iters 1 5 mill i l iters tablespoons .067

fluid ou nces mil l i l iters 30 mill i l i ters fluid ou nces .033

cups l iters . 24 l i ters cups 4.2

pints l i ters .47 l i ters pints 2 . 1

quarts l i ters .95 l iters quarts 1 .06

gallons l i ters 3 . 8 l iters gallons . 26

M ET R I C EQ U I VALENTS FOR U . S . COO K I NG M EASU R ES

U.S. Measure Metric Equivalent U.S. Measure Metric Equivalent

\4 teaspoon 1 . 25 mill i l iters I ounce 28 grams

Yz teaspoon 2 . 5 mill i l iters 2 ou nces 56 grams

I teaspoon 5 mill i l iters 4 ounces 1 1 3 grams

2 teaspoons 1 0 mil l i l iters 8 ounces 226 grams

3 teaspoons 1 5 mill i l i ters 1 6 ou nces 452 grams

I ta blespoon 1 5 mil l i l iters \4 pound . I I k i logram

2 tablespoons 30 mil l i liters Yz pound .23 k i logram

I fluid ounce 30 mil l i l iters -)4 pound . 34 k ilogram

2 fluid ounces 59 mill i liters I pound .45 k i logram

4 fluid ounces 1 1 8 mill i liters 2 pounds .90 k i logram

8 fluid ou nces 236 mill i l iters 4 pounds 1 . 8 1 k i lograms ..

1 6 fluid ou nces 472 mill i l iters 6 pounds 2 . 72 k i lograms

I cup . 24 l iter 8 pounds 3 . 62 k i lograms

2 cups .47 l i ter 10 pounds 4. 54 k i lograms

U.S. COOKING MEASURES COOKING TEMPERATURES OVEN TEMPERATURES

3 teaspoons = I tablespoon Heat Fahrenheit Celsius OF oc O F oc

2 tablespoons = I fluid ou nce Very Slow 250--275 1 2 1 - 1 3 5 200 93 3 7 5 1 9 1

8 fluid ou nces = I cup Slow 300--325 1 49- 1 63 225 1 07 400 204

2 cups I pint M oderate 3 50--37 5 1 77- 1 9 1 250 1 2 1 425 2 1 8

2 pints I quart Hot 400--425 204-2 1 8 275 1 3 5 450 232

4 q uarts I gallon Very Hot 450--475 232-246 300 1 49 475 246

16 ounces = I pound Broil 500--525 260-274 325 1 63 500 260

12 inches = I foot 3 50 1 77 525 274

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