Ingredients
- A. RIBBON:
- Remove crusts from whole wheat and white bread which have been sliced lengthwise. (Put 5 alternating slices together.) Spread with butter or margarine, then with the following fillings: 2. Egg yolks 3. Cream cheese mixed with chopped pimento 4. Cream cheese mixed with chopped parsley All fillings should be mashed until smooth and mixed with mayonnaise, cream or milk so that it can be easily spread. Wrap in wax paper and chill for 2 or more hours. Cut each loaf into 1/4 inch slices.
- B. PINWHEELS:
- Cut crust off, white or whole wheat bread, which has been sliced lengthwise. Spread slices with butter or margarine, then with your favorite smooth spread. Just in from 1 end place sweet pickle, olives, strip of green pepper or carrot. Roll up tightly. Wrap and chill at least 2 hours. Cut each roll into 1/4 inch slices.
- C. ROLL UPS:
- Trim crusts off thin sliced white or wheat bread. Spread slices with butter or margarine, then with your favorite spread. Roll up each slice into a tight roll. Before serving, tuck in sprig of crisp fresh parsley or watercress in each end.
- D. TWO-TONED:
- Have equal slices of white and whole wheat bread. Cut with round or fancy cookie cutter. Spread bottom piece with butter or margarine, then with your favorite spread. Before covering, cut center of tops with small fancy cookie cutter. Place white bread center into whole wheat slice and visa versa.
- Ruth
Directions
Prepare as directed above.
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
ruth.burbage@verizon.net
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