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

Cold Meat 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

Cold Meats with Chutney,

Pickles, Tomato Sauce, Curry Butter (2 oz Butter, ½ tsp Curry

and Squeeze of Lemon)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)

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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.

Bean Salad*

INGREDIENTS

1 tin 3-Beans Mix, drained

1 tbsp chopped Parsley or MintA 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 grated1 red Apple, chopped

1 or 2 shallots, chopped

METHOD

Mix and add coleslaw dressing.

salads.

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Mixed Bean Salad

INGREDIENTS

1 can Cross Cut Beans

1 can Red Kidney Beans1 can Broad Beans

1 White Onion, sliced into rings

1 Green Capsicum, finely chopped

Dressing:

¾ cup Salad Oil½ tsp Pepper⅔ cup White Vinegar1 tsp Salt¼ 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.

salads.

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Green Salad

INGREDIENTS

Lettuce Leaves, torn into pieces

Cucumber, slicedCelery, sliced

Zucchini, sliced

Onion, choppedParsley, 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, diced3 Tomatoes, quartered

1 cup Italian Dressing½ 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.

salads.

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Mixed Salad

INGREDIENTS

4 small Tomatoes, cubed

1 Green Capsicum8 Button Mushrooms

3 Zucchinis

Parsley, choppedMint Leaves (optional)

2 tsp Lemon Juice2 tsp Oil

¼ 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.

salads.

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Fresh Pine Coleslaw

INGREDIENTS

1 small, sweet Pineapple

1 level tbsp Sugar1 large Cabbage, preferable Savoy

2 large Carrots, peeled and coarsely grated

1 White Onion, peeled and grated1 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.

salads.

Quick Tomato Salad*

INGREDIENTS

4 medium Tomatoes, sliced

1 Onion, sliced into rings

1 Zucchini, sliced½ cup Mint

½ cup ParsleyVinegar (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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Potato Salad

INGREDIENTS

6 medium Potatoes

3 small Onions310g can Whole Kernel Corn

¼ cup Chopped Parsley

1 tbsp French Dressing¼ 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.

salads.

Waldorf Salad

INGREDIENTS

2 Red Apples, peeled and cored

1 Green Apple, peeled and cored

Juice of ½ Lemon2 sticks Celery

¼ cup Walnut pieces¾ 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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Rice Salad

INGREDIENTS

2 cups cold, cooked Rice

3 or 4 Shallots½ cup chopped Celery

1 small White Onion, grated

½ to 1 cup drained can Kernel Corn1 dessertspoon chopped Parsley

1 level tsp Mustard1 level tsp Curry Powder

2 tbsp French Dressing

½ cup MayonnaiseSalt 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.

salads.

Mint Sauce*

INGREDIENTS

½ cup Mint, finely chopped

1 tbsp Sugar

4 tbsp Boiling Water½ cup Vinegar

METHOD

Cover mint with sugar, add water and stir until dissolved. Cool and add vinegar.

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Sombrero Salad

INGREDIENTS

1 cup Carrots, cooked and diced

1 cup cooked frozen Peas1 cup Onions, chopped

1 cup Celery, chopped

½ cup Parsley, chopped½ cup Corn

2 tbsp Capsicum, diced1 can Kidney Beans, drained

⅓ cup French Dressing

Salt and Pepper

METHOD

Mix well and chill overnight. Add the dressing before serving.

salads.

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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