Egg - Salad Filling: Combine 4 chopped hard-cooked eggs, 3 tablespoons mayonnaise, 2 teaspoons prepared mustard, 1 teaspoon grated onion, 1/2 teaspoon salt, and dash pepper.
Ham Filling: Combine 1 cup ground cooked ham, 1 tablespoons minced pimiento, 2 tablespoons mayonnaise.
Chicken-salad Filling: Combine one 5-ounce can (1/2 cup) boned chicken, 1/4 cup chopped celery, 1/4 cup mayonnaise, 2 tablespoons pickle relish.
To fix sandwiches: For 8 servings you'll need 16 slices sandwich bread. Trim crusts and butter one side of slices. Spread 4 slices, butter side up, with Egg-salad Filling. Cover each with second slice; spread with Ham Filling; cover with third slice; spread with Chicken-salad Filling. Top with fourth slice, butter-side down. Wrap sandwiches in aluminum foil; chill several hours or overnight. Before serving, cut sandwiches in half. Stir two 8-ounce packages cream cheese to soften; blend in 6 tablespoons milk; beat smooth; spread generously over tops and slices of bars. Garnish with "flower"; ripe-olive petals, green-pepper-strip stems and leaves.
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