2 sl White bread;
- buttered on 1 side
1 sl Brown bread;
- buttered on both sides
2 Fillings (recipes follow)
Food colouring (optional)
Foil
Tomato Cheese Filling:
2 lg Tomatoes; chopped
2 oz Cheese
2 tb Butter
1 Egg; beaten
1 lg Onion; chopped
1 ts Parsley; chopped
Pepper and salt; to taste
Breadcrumbs
Sardine And Egg Filling:
3 1/2 oz Tin sardines
1 tb Butter
1 ts Lime juice
2 Eggs; hardboiled
Pepper and salt; to taste
1 ts Parsley; chopped
Sweet Pepper Filling:
1 lg Sweet pepper; chopped
4 oz Cream cheese
1 tb Butter
1/2 ts White pepper
Salt
Chicken With Chutney:
1 c Chicken; cooked, minced
2 tb Mango chutney
Salt; to taste
1/4 c Celery; fine diced
Salad cream (salad dressing/
- mayonnaise?)
Spread 2 varieties of filling on white bread. Fix neatly together
with brown bread in the middle between the 2 fillings. Tint the
fillings with pastel shades of food colouring if desired. Wrap in
foil and chill, then cut into two triangles or 4 squares.
Tomato Cheese Filling:
Mix together chopped tomato, chopped onion, salt, pepper, and
chopped parsley. Add butter and beaten egg. Mix well. Cook in
saucepan over heat until egg is cooked. Take off and stir in grated
cheese and sufficient breadcrumbs to make a smooth paste. Use for
sandwiches.
Sardine And Egg Filling:
Crush sardines and eggs with butter. Add pepper and salt to taste,
Then add lime juice and chopped parsley. Blend well. Fish may be
substitued for sardines.
Sweet Pepper Filling:
Chop pepper finely and blend in butter and cream cheese. Season
with pepper and salt to taste.
Chicken With Chutney:
Blend together ingredients using enough salad cream to moisten.
