sandwiches & sav"#es
sandwiches & sav"#es.
Sandwich Fillings Marmite with Shredded Lettuce and Grated Carrot
Chopped Hardboiled Egg and Mayonnaise
Ham with Pineapple and Chopped Mint
Cucumber and Celery
Salad
Raisins and Walnuts
Grilled Bacon
Mustard
Tomato
Beetroot
Chicken with Cottage Cheese and Cooked Bacon
Peanut Butter with Raisins
Cream Cheese with Glazed Ginger
Hard-Boiled Egg (mashed) with Lettuce
Apple
Pineapple
Flaked Tuna
Devon and Carrot
Chutney
Cheddar Cheese with Tomato
Dates
Gherkin
Ham
Anchovy
Curry Powder
Gherkin Spread
Dates with Cottage Cheese, Walnuts
Dried Apricots (chopped) or other crystallized fruit
Tuna with Cucumber
Carrot and Mayonnaise
Cold Meats with Chutney, Pickles, Tomato Sauce, Curry Butter (2 oz Butter, ½ tsp Curry and Squeeze of Lemon)
Cold Meat
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sandwiches & sav"#es.
Sandwich Fillings Devilled Egg Mash 2 hard-boiled eggs and add 1 tsp Worcestershire Sauce, 1 tsp chutney, pinch of curry powder, salt and pepper, 1 oz melted butter.
Savoury Egg Spread Mash 3 hard-boiled eggs with a fork while hot. Add 1 tbsp chutney, 1 dessertspoon butter, 1½ tsp lemon rind. Beat until creamy and add a pinch of curry if desired.
Mock Chicken for Sandwiches 1 rasher bacon, 1 tomato, 1 rounded tsp butter, 1 white onion, herbs, 1 egg, few drops Worcestershire Sauce, 1 cup grated cheese. Chop bacon and cook in butter (or margarine). Add tomato, onion and herbs. Cook until soft, add cheese, beaten egg and sauce. Cook until it thickens. Will keep for weeks in the refrigerator.
Cheese Relish Spread 2 tomatoes, 1 onion, 2 tbsp butter (or margarine), 4 tbsp grated cheese, 1 cup fresh breadcrumbs, 1 egg. Skin and chop tomatoes, chop onion finely. Put in pan and simmer 5 minutes, add breadcrumbs and egg and stir until it boils.
Open Sandwich Butter sliced thin wholemeal bread, French bread sticks or large cracker biscuits and top with any of the following: sliced tomato, grated cheese, sliced cold meat, grilled cold sausages, salmon or tuna, lettuce, cucumber, beetroot, celery, avocado, hard-boiled eggs, pineapple rings, cottage cheese with olives or gherkins. Many combinations can be made with above ingredients.
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sandwiches & sav"#es.
Savoury Snacks Cheese Melts Lightly toast and butter slices of bread or crumpets, cover with one of the following ingredients and grill or bake in moderate oven until cheese melts. Cut into fingers and serve hot. 1. Mustard and sliced ham, sliced pineapple, sliced cheese. 2. Slice tomato, sliced cheese, chopped bacon. 3. 1½ cups grated cheese, add 1 tbsp chives or grated onion, ½ cup chutney, few drops Worcestershire Sauce. 4. 250g grated cheese melted in a saucepan with 1 beaten egg and 150 ml milk and top with slice of grilled bacon. 5. Use mayonnaise instead of butter to spread, top with sliced onion, sliced cheese and chopped bacon.
Pastry Bread Cases Thin slices of fresh bread, melted butter or margarine. Cut crusts from bread, brush both sides with melted butter. Press into greased patty pans. Bake in moderately hot oven (on top shelf) for 10-20 minutes. Fill with desired filling, e.g. - ½ pint white sauce, salmon and 1 tbsp chopped gherkin - ½ finely diced ham, 1 small can asparagus cuts, 1 chopped gherkin.
White Sauce 30g butter, 30g plain flour, 1-1½ cups milk, ½ tsp salt. Melt butter, add flour, cook 1 minute. Add milk gradually until thickened to required consistency. *Variation: Add ½ cup grated tasty cheese or 1 tbsp chopped parsley.
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sandwiches & sav"#es.
Toast Cinnamon 3 tbsp caster sugar, 1 tbsp cinnamon, 3 thick slices bread, butter. Put sugar and cinnamon in small jar and stir until mixed. Toast bread until golden brown, butter immediately and sprinkle sugar and cinnamon evenly over toast.
French 2 eggs, 2 tbsp milk, 4 slices wholemeal bread, knob of butter or margarine. Break eggs into shallow dish and beat with milk. Lay bread slices side by side in egg mixture. Allow to soak for few minutes, then turn bread over and soak on other side. When all the egg is absorbed, melt the butter in a pan and lift soaked bread into pan (you may need to use an egg slice). Cook gently for 2 minutes, then turn and cook other side until golden brown. Can be served with jam or honey or cover with a sprinkle of sugar and squeeze some lemon juice over the top.
Asparagus 4 slices wholemeal bread toasted and buttered, 340g can asparagus spears drained, ½ cup grated cheese, pepper. Arrange toast in shallow flameproof dish, Divide asparagus between toast slices and sprinkle with cheese. Place under preheated hot grill for about 4 minutes until cheese is melted and lightly browned. Sprinkle with pepper.
Toasted Sandwiches Butter one side of bread and put into sandwich toaster, butter side down. Add filling e.g. pineapple and cheese - cheese and tomato - salmon mixed with mayonnaise - ham and pineapple etc. Cover with buttered bread, with butter side upwards. Toast as directions for sandwich toaster.
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salads.
salads.
Bean Salad* INGREDIENTS 1 tin 3-Beans Mix, drained 1 tbsp chopped Parsley or Mint A few cooked Green Beans 1 small chopped Onion
METHOD Mix together and add 1/2 cup French or Italian dressing.
Coleslaw INGREDIENTS 1/2 medium Cabbage, shredded 4 sticks Celery, chopped 2 Carrots, roughly grated 1 red Apple, chopped 1 or 2 shallots, chopped
METHOD Mix and add coleslaw dressing.
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salads.
Mixed Bean Salad INGREDIENTS 1 can Cross Cut Beans 1 can Red Kidney Beans 1 can Broad Beans 1 White Onion, sliced into rings 1 Green Capsicum, finely chopped Dressing: ¾ cup Salad Oil ½ tsp Pepper ⅔ cup White Vinegar 1 tsp Salt ¼ tsp Garlic Salt or minced Garlic
METHOD For the salad, drain and mix bean thoroughly. For the dressing, combine ingredients and bring to boil. Cool and pour over beans. Marinate in fridge overnight or for at least 2 hours.
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salads.
Green Salad INGREDIENTS Lettuce Leaves, torn into pieces Cucumber, sliced Celery, sliced Zucchini, sliced Onion, chopped Parsley, chopped
METHOD Mix together and sprinkle with French dressing. *Could add or substitute with tomatoes, mushrooms, cheese cubes, olives or sliced capsicum.
Macaroni Salad INGREDIENTS 500g Macaroni or Shell Noodles 4 Hard-Boiled Eggs 185g Ham, diced 3 Tomatoes, quartered 1 cup Italian Dressing ½ cup Mayonnaise
METHOD Cook and drain the macaroni. Place macaroni, eggs, ham and tomatoes in bowl and add the dressing mixed with the mayonnaise. Add salt, pepper and parsley to taste.
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salads.
Mixed Salad INGREDIENTS 4 small Tomatoes, cubed 1 Green Capsicum 8 Button Mushrooms 3 Zucchinis Parsley, chopped Mint Leaves (optional) 2 tsp Lemon Juice 2 tsp Oil Âź cup French Dressing Black Pepper
METHOD Wash and slice mushrooms, place them, parsley and lemon juice in a bowl. Boil zucchinis for 1 minute and wash in cold water, drain. Add zucchinis, chopped capsicum and tomatoes to the bowl - stir. Add oil, dressing and pepper - stir gently, chill until cold and serve.
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salads.
Fresh Pine Coleslaw INGREDIENTS 1 small, sweet Pineapple 1 level tbsp Sugar 1 large Cabbage, preferable Savoy 2 large Carrots, peeled and coarsely grated 1 White Onion, peeled and grated 1 large clove Garlic, peeled and crushed ¾ cup Coleslaw Dressing
METHOD Small dice the pineapple and cover with sugar - let stand till juicy. Shred cabbage finely and add carrot, onion and toss well. Add rest of the ingredients and sprinkle with parsley.
Quick Tomato Salad* INGREDIENTS 4 medium Tomatoes, sliced 1 Onion, sliced into rings 1 Zucchini, sliced ½ cup Mint ½ cup Parsley Vinegar (dilute with water if needed) Salt and Pepper
METHOD Place all ingredients in bowl, sprinkle with salt and pepper, add vinegar to taste.
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salads.
Potato Salad INGREDIENTS 6 medium Potatoes 3 small Onions 310g can Whole Kernel Corn ¼ cup Chopped Parsley 1 tbsp French Dressing ¼ cup Mayonnaise
METHOD Scrub potatoes until clean and boil until tender. Peel and cut into cubes when cool. Drain corn and add to potatoes with finely chopped onions and parsley, salt and pepper. Mix with French dressing and mayonnaise.
Waldorf Salad INGREDIENTS 2 Red Apples, peeled and cored 1 Green Apple, peeled and cored Juice of ½ Lemon 2 sticks Celery ¼ cup Walnut pieces ¾ cup Mayonnaise
METHOD Cut apples into chunks and place in serving bowl. Pour lemon juice over apples. Mix in celery and walnuts. Blend in mayonnaise and mix ingredients well.
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salads.
Rice Salad INGREDIENTS 2 cups cold, cooked Rice 3 or 4 Shallots ½ cup chopped Celery 1 small White Onion, grated ½ to 1 cup drained can Kernel Corn 1 dessertspoon chopped Parsley 1 level tsp Mustard 1 level tsp Curry Powder 2 tbsp French Dressing ½ cup Mayonnaise Salt and Pepper
METHOD Mix rice, shallots, celery, onion, corn and parsley and add salt and pepper if desired. Sprinkle with mustard and curry powder and mix in French dressing and mayonnaise. Refrigerate at least 2 hours before serving.
Mint Sauce* INGREDIENTS ½ cup Mint, finely chopped 1 tbsp Sugar 4 tbsp Boiling Water ½ cup Vinegar
METHOD Cover mint with sugar, add water and stir until dissolved. Cool and add vinegar.
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salads.
Sombrero Salad INGREDIENTS 1 cup Carrots, cooked and diced 1 cup cooked frozen Peas 1 cup Onions, chopped 1 cup Celery, chopped ½ cup Parsley, chopped ½ cup Corn 2 tbsp Capsicum, diced 1 can Kidney Beans, drained ⅓ cup French Dressing Salt and Pepper
METHOD Mix well and chill overnight. Add the dressing before serving.
Jellied Beetroot INGREDIENTS 425g can Beetroot, drained (reserve liquid for jelly) 2 tsp Gelatin Water
METHOD Add sufficient water to reserved beetroot liquid to make 1 cup. Stir gelatin with a little hot water until dissolved. Add to beetroot liquid and pour over drained beetroot. Serve when set.
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