C. in Florence’s Sandwich Spread Recipes
Cottage Cheese Sandwiches
1 cup cottage cheese
1/4 cup chopped peanuts
8 slices brown/wheat bread
4 tablespoons margarine
2 tablespoons cold water
Covo (cottonseed and peanut oil) or your favorite frying oil
Mix the cheese and nuts together. Spread on 4 slices of bread. Cover with remaining bread. Beat egg and mix with water. Dip sandwiches into egg and water mixture and fry in hot oil until golden brown. Serve with chips.
Peanut Honey Sandwiches
6oz. Cream cheese
1/3 cup Honey
12 slices Brown/wheat bread
peanut butter, creamy or chunky
Mix cheese and honey together. Spread six slices of bread with this mixture. Spread remaining six slices of bread with peanut butter. Sandwich bread together and eat!
Date and Orange Sandwich
2/3 cup dates
1/4 cup Orange Juice
12 slices of bread
pat of margarine
Heat dates and OJ together in a stock pan. Heat until dates are blend with juice. Leave to cool. Spread between buttered slices of bread.
(The following is a sandwich that takes a bit of time. in my youth [in Rhodesia] I would have used Dairibord Butter or Stork margarine, Willards salt, Colcom bread, but they are gone and I live in the US, so we do with what we can get.)
1 tablespoon butter
1/2 grated/shredded cheddar cheese
1/2 teaspoon salt
1 teaspoon mixed (prepared) mustard (I like stone ground/dijon)
3/4 cup milk
6 slices (meaty )bacon
6 slices Bread (I like 100% whole wheat)
Toast bread. Cook the bacon crisp and set aside. lay toast on serving plate. in large bowl beat egg with a whisk. set aside. Thinly slice tomatoes thinly length wise. place two slices of tomato on each bread. In sauce pan melt butter and then add cheese, stir until cheese has melted. Add salt and mustard. stir a second. stir in milk SLOWLY and then pour in mixture on top of beaten egg. stirring continuously. (From heat of sauce the egg will be cooked) sprinkle tomato with salt and pepper. Cover all bread with sauce. top with the bacon and serve while dish is hot.
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