Ribbon Sandwiches

Trim crusts from 1 loaf unsliced white  bread and 1 loaf whole wheat sandwich bread. Cut each loaf horizontally into 4 slices. Spread 3 slices lightly with softened butter. Spread each slice with different filling. Top with unbuttered bread slice.

Press together gently but firmly. Wrap in plastic wrap and chill for at least 2 hours. Cut in ½” slices. Cut each slice in halves to serve.

Here are some suggestions for your sandwiches.

Chicken Filling:

1½ c. chopped cooked chicken

½ c. finely chopped celery

½ c. chopped mushrooms

1½ c. Tbsp. fresh chives or 2 Tbsp. dried chives

¼ tsp. curry powder

1½ tsp. lemon juice

½ cup mayonnaise

Salt and pepper to taste, blend well and refrigerate.

Ham Filling:

1 c. finely chopped cooked ham

¼ c. mayonnaise

2 Tbsp. pickle relish

1 tsp. prepared horseradish

1 tsp. prepared mustard

1 Tbsp. chopped green onion

Blend well and refrigerate

Egg Filling:

4 hard cooked eggs, chopped finely

1/3 c. chopped ripe olives

2 Tbsp. chopped chives

2 tsp. mustard

¼ c. mayonnaise

½ tsp. salt

Blend well and refrigerate.

Munchies (Stuffed Rolls)

2 lbs. ground beef

1 tsp. salt

½ tsp. Accent (or tiny pinch of sugar)

1 large onion

2 c. grated cheese

1 10 oz. cream of mushroom soup

In a large pan brown meat and onion together; add seasoning. Add cheese and soup. Remove some of the bread from the center of 12 large rolls that have been cut in two; fill them with mixture. Replace top of rolls. Wrap in foil and heat in 350 degree oven until warmed through. (About 20-30 minutes long)

Blueberry-lemon Poppy Seed Muffins

2 c flour + 1 tbsp 

1 c sugar + 1 tbsp 

1 tbsp baking powder 

1 tsp salt 

2 tsp poppy seeds 

6 tbsp butter, cut in pieces 

1 egg 

2/3 c milk 

2 tsp grated lemon rind 

2 tbsp lemon juice 

1 tsp vanilla 

1 c blueberries 

Heat oven to 400 degrees.  Generously coat standard-size 12 c muffin pan with nonstick cooking spray.  Mix 2 c flour, 1 c sugar, baking powder, salt and poppy seeds in large bowl.  With pastry blender, cut in butter until mixture resembles fine crumbs.  Lightly beat egg, milk, lemon rind and juice, and vanilla in small bowl.  Stir egg mixture into flour mixture until just

blended.  Toss berries with 1 tbsp flour in a bowl, fold berries into batter.  Divide batter among prepared cups in muffin pan.  Sprinkle tops with remaining 1 tbsp sugar.  Bake at 400 degrees for 20 min or until toothpick inserted in center comes out clean.

Shaker Bran Muffins

2 c. boiling water

6 c. whole bran cereal

3 c. sugar

1 c. shortening

3 c. ground raisins

1 qt. buttermilk

4 eggs

5 c. flour

1 tsp. salt

1 tsp. baking soda

Pour boiling water over  2 cups cereal, set aside. Cream sugar, shortening, raisins, buttermilk and eggs together. Fold flour, salt, baking soda, and remaining cereal into creamed mixture. Add soaked cereal to batter. Mix only until dry ingredients are moistened. Store in fridge. Do not stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes. Dough will keep in fridge for 4-6 weeks. Makes one gallon (3-4 dozen)

Country-Style Chicken Cutlets

1 envelope onion soup mix
3/4 cup plain bread crumbs
1/4 cup grated Parmesan Cheese
6 boneless, skinless chicken breast halves, pounded thin
1 egg
2 Tbsp. butter or margarine, melted 

Preheat oven to 350 F. In medium bowl, combine soup mix, bread crumbs and cheese. Dip chicken in egg (beaten with 1 teaspoon water), then coat evenly with bread crumbs. On baking sheet arrange chicken; drizzle with margarine. 

Chicken Rice Dinner

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon garlic powder

3/4 cup uncooked regular long-grain white rice

2 cups fresh or frozen broccoli florets

Paprika

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

2. Stir the broth, water, basil and garlic powder in the skillet and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 5 minutes.

3. Stir in the broccoli.  Top with the chicken.  Sprinkle with the paprika.  Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.