Recipes Included On This Page Sandwiches and Fillings Savory Scone Pizza Snow Pudding Sweet Chocolate Frozen Yogurt Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sandwiches and Fillings Recipe By : adapted from various sources Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Sandwich Suggestions General rules a) Bread for sandwiches should be fine-grained and 24 hours old. b) Cut slices as thinly as possible and remove the crusts for afternoon teas. c) For noon-lunch sandwiches cut the slices 1/4-inch thick and do not remove the crusts. d) If butter is used, cream it before spreading. If sandwiches are shaped with round or fancy cutters, the bread should be shaped before spreading in order not to waste butter. e) Sandwiches may be made some time before they are to be used and may be kept fresh by covering with a damp cloth or wrapping in paraffin (wax) paper. (Today we would more likely use a cling film plastic wrap or storage bags.) f) Sandwiches with fillings containing meat, fish, eggs and mayonnaise or salad dressing must be stored in the refrigerator or with ice to keep them at a safe temperature if they are to be kept for travelling to a picnic or for a packed lunch. g) Some sandwich fillings can be made ahead of time and refrigerated until they are required for spreading just before serving so the bread doesn't get soggy. Fillings 1. Equal parts of finely chopped nuts and grated cheese with mayonnaise or salad dressing. 2. Equal parts of grated cheese and olives cut fine, mixed with salad dressing. 3. Equal parts of cream cheese and pimiento. 4. Peanuts chopped and salted with salad dressing with white or whole- wheat bread. 5. Fresh crisp lettuce or watercress with salad dressing. 6. Hard-cooked eggs and salad dress; a few drops of onion-juice may be added. 7. Equal parts of chopped almonds and celery with dressing. 8. Crushed maple sugar mixed with thick cream on whole-wheat or nut bread. 9. Alternate about 6 layers of nut and Graham bread; spread with a mixture of cream cheese and crushed or grated pineapple; slice across. 10. Cheese rolls: cut the crusts off the bread, spread with cream cheese, roll up and toast in the oven just before serving. 11. Mix chopped raisins, dates, figs and nuts with some fruit juice. 12. Minced fish such as salmon, whitefish, halibut, mackerel or tuna mixed with salad dressing. 13. Rounds of bread spread with soft cream cheese and topped with a small berry, half a seedless grape, a very small whole strawberry or a slice of larger strawberry. 14. Spread cream cheese on slices of bread (your choice whether or not it is lightly buttered) then spread a little liquid honey over the cheese. The honey can also be mixed with the cheese before spreading. 15. Finely minced lean ham mixed with some chutney. 16. Finely minced hard-boiled egg mixed with half its bulk of finely minced green pickle, some salt, pepper and a little butter. 17. Peel a large apple and slice across; remove the seeds and core; place the slice on a piece of buttered bread. Sprinkle some shredded sharp cheese over the apple or spread with some mayonnaise. Top with another sliced of buttered bread. 18. Mince 1/2 pound of boiled beef tongue; mix with 1/3 cup of grated carrot, 2 teaspoons of mustard pickle relish and 1 tablespoon of chopped chives or green onion. Makes enough for 6 hearty sandwiches and goes particularly well on dark coarse-grained bread. These are just a few ideas; there are countless other mixtures and combinations. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 9 June 2008. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Savory Scone Pizza Recipe By : King Arthur Flour Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: King Arthur savory scone mix [flavor of your choice] 2 tablespoons olive oil [plus extra for pan] 2 teaspoons instant yeast 1/4 teaspoon salt 7/8 cup water -- (7/8 to 1 cup) Suggested toppings: Garlic oil Pizza sauce Sliced fresh tomato Pesto Diced onions or other vegetables 1 cup grated cheese Preheat the oven to 450F. Grease a half-sheet pan, quarter-sheet pan, or jelly-roll pan with olive oil. To prepare the dough: Combine all of the dough ingredients; mix and knead them by hand, mixer or bread machine until you have a soft, smooth dough. Allow the dough to rest, covered, for 30 minutes. Pat the dough into the pan of your choice, covering the bottom. (If you're using a half-sheet pan, make it into a rectangle about 10 inches x 15 inches.) If the dough is particularly sticky, wet or oil your fingers. Cover the dough and allow it to rise for 30 minutes (or less, if you're in a hurry). Brush the dough with garlic oil or pizza sauce, then sprinkle with toppings and cheese. Bake for 18 to 20 minutes, until the underside of the crust is brown and the cheese is bubbly. Remove from the oven; serve warm. Yields about six servings. Source : King Arthur Flour. Formatted by Chupa Babi: 06.03.08 This pizza features a tender, flavorful crust that's easily made with a savory scone mix. Chupa Note: or just use your favorite savory scone recipe. Contributed to the FareShare Gazette by Chupa; 4 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 11g Fat (83.0% calories from fat); 5g Protein; trace Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Snow Pudding Recipe By : Foods, Nutrition and Home Management Manual; 1951 Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon gelatine ['gelatin' in the U.S.] 1/4 cup cold water 2/3 cup boiling water 1 Thin shavings of the rind of 1/4 of a lemon 3 tablespoons lemon juice 2/3 cup sugar 2 egg whites Soak the gelatine in cold water until it swells. Make a syrup of boiling water and sugar. Boil 5 minutes. If using a prepared syrup from a canned fruit, boil only 1 minute. Pour over the gelatine. Stir until dissolved; add the lemon juice and rind. Boiling toughens gelatine. Strain through a cheese-cloth which has been moistened with hot water. Turn into a moistened bowl and chill; stir occasionally. When partly set, beat until foamy; add whites of eggs beaten stiff and beat until the mixture begins to stiffen. Turn into a moistened mould or pile lightly in a serving dish. Serve with custard sauce. Note - 1 white of egg and 1/3 cup cream, whipped, may be used instead of 2 whites. Note about gelatine. Gelatine is a hard, unpalatable, transparent substance and in the U.S. most manufactured gelatin is prepared from pigskin although it may also be made from the skin and bones of cattle. Cold water softens and swells gelatin; hot water dissolves it. While animal gelatine does contain protein it is of an inferior quality to that found in meat, milk and eggs. Gelatine is easily digested. Although there has been a widely- held belief that gelatine strengthens hair and nails there is no evidence to back this up; the protein in hair and nails is keratin which is quite different. From Foods, Nutrition and Home Management Manual, Home Economics Circular No. 1 (Rev), Government of the Province of British Columbia, Department of Education; 1951. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 5 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Chocolate Frozen Yogurt Recipe By : The Complete Yogurt Cookbook by Susan Mintz; 1978. Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unflavoured gelatin 1 cup heavy cream 1 1/4 cups sugar 2 ounces unsweetened chocolate 2 cups yogurt 1 tablespoon vanilla In a saucepan, soften the gelatin in the cream. Add the sugar and chocolate. Heat, stirring, until the sugar has dissolved and the chocolate has melted. Cool. Beat with an electric mixer or hand beater. Combine the chocolate mixture, the yogurt and the vanilla. Freeze according to the directions for your ice cream freezer. If you don't have one you can freeze it by pouring the yogurt mixture into ice cube trays and set them into the freezer or the freezing compartment of your refrigerator. When about an inch of freezing has occurred around the inside edges of the trays, put the mixture into a chilled mixing bowl, preferably a metal bowl. Whip it up quickly with an electric mixer to break up the ice crystals then return to the trays and place back into the freezer. Do this two or three times during the freezing process in order to get a smoother product. Makes about 1 quart. Variations For a tangier chocolate decrease the sugar by 1/4 cup and increase the yogurt by 1 cup. Rocky Road: Fold 3/4 cup lightly-toasted slivered almonds and 1 cup mini- marshmallows into the soft-frozen yogurt before continuing the freezing. Chocolate-Cherry: Fold a 21-ounce can of cherry pie filling into the yogurt mixture before freezing. Chocolate-Orange: Add 4 tablespoons of orange liqueur and 1 tablespoon of grated orange zest to the yogurt mixture before freezing. Hallie's comment: This book was written before Splenda came on the market. I think a person could experiment by substituting Splenda granular for either half or all of the sugar but I have not, as I said, tried it. From The Complete Yogurt Cookbook by Susan Mintz; Nitty Gritty Productions; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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