|The Art of the Sandwich|
|by Jay Harlow|
In addition to a multitude of ideas for cold, hot, open-face, rolled, stuffed, and party sandwiches, the book contains recipes for homemade breads...
1 - 10 of 19 for tea sandwich
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Combine all ingredients ... overnight in refrigerator. Spread on bread that has had the crust removed. Cut into 4 sandwiches. (Makes 25 to 50 tea sandwiches.)
Mix all together. Let sit overnight. Spread on whole wheat bread, cut forming triangles or squares.
Order loaves of colored bread, cut lengthwise, from the bakery. Remove all crusts. Put flat on a cutting board or pastry cloth. Roll flat with a ...
For cookies, in small mixer bowl, combine flour, butter and whipping cream. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. ...
Remove crusts from whole wheat and white bread which have been sliced lengthwise. (Put 5 alternating slices together.) Spread with butter, then with ...
1. Blend first 8 ingredients. 2. Lightly butter bread; trim off crusts. 3. Cut into desired shapes with very sharp knife or cutters. 4. Spread on ...
Remove crust from white fresh sandwich bread. Flatten with ... parsley-bacon mixture on top. Roll and freeze. Slice into 2 per roll while frozen. (Keep moist.)
Can mix and refrigerate ahead of time. Soft butter on two slices of bread. Spread mixture. Cut off crusts. Cut into 4 squares or 6 squares.
Combine 3 oz. softened cream cheese and 1 tablespoon strawberry preserves in a bowl. Spread mixture over 5 thin white bread slices. With a 1 1/2 inch ...
In small mixer ... until smooth. If desired, color filling. Put cookies in pairs with scant 1/2 teaspoon of filling for each sandwich. Yield: 4 1/2 dozen.
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