93 / 97
Food Snacks that go with Liquors, Wine, Ale or Beer
SANDWICHES
Toasting bread sliouM be 1 or 2 days old, of nrm, close
texture, sliced about 1-4 inch thick.
Fillings for either toast, white, brown or Rye bread
T ,,
Chicken Salad Filling
X 1-4 cup mmced chiokeu, 1-2 cup dhopped celerv i-4 run
.,
Favorite Filling
9 tJhi DoiIed eggs choipiped, 3.tablespoons lettuce shreriripri
2 tablespoons celery chopped fine, 1-2 teaspoon mtacedfnton'
4 tablespoons mayonnaise. 1-3 teaspoon salt, 1-4 teasuo^n
papnka, mix thoroughly.
reaspoon
1
„ Rouquefort Delight
1-4 lb. Roquefort cheese, 1-2 lb. cream cheese mw- tu.,
oughly, add 2 taibliesipoons celtery, 2 tablespoons hard h u a
egg chapped fine, 1-4 teaspoon paprika, add cream m-
niarse to suit.
cieam or mayon-
, ^ Fish Salad Filling
1 cup Tunia or any flaked fish 1-9 ruT% ,,
sour, chopped, 1-3 cup mayonnaise, 2 tablespoons
i"*"
chopped, 1 taiblespoon Ibutter, mix thoroughly
Pimento,
1 9 K •...
Ham Filling
iiD. boiled ham, groiand, 1-4 en.-n
i
fine, 1 taiblespoon chopped onion, 1 tablespoon
Cheese and Green Pepper
yonnaise.
1
<■
Zi
cottage cheese, 2 tablespoons minced m-ron t,
1 tablespoon nruced onion, a dash of caCnfulu,,
epoon (garlic, flavored French dressing.
P<^PPer. 1 table-
Limburg and Onion Filling
1 part chopped onion, 4 parts limburger on Rye bread
, .
Fmeapple and Chicken Spread
oread.
J-"4 cup canned crushed nineap'Dle' 1-^ irnn
i
or canned chicken, 2 tables^monTmayonnaise
47