Ham Biscuits

Mrs. N. B. James

  • 2 cups flour
  • 1 1/2 Tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter or oleo
  • 1 egg slightly beaten, in a measuring cup – fill till 3/4 full of milk and egg

Roll to 1/4 ” thick. Cut into 1 1/2″ biscuits. Filling is placed on top of 1 biscuit, then topped with another. (This is in layers..biscuit, filling, biscuit) Then bake till golden brown in hot oven.

FILLING:

  • 1 cup ground ham
  • 2 Tbsp finely chopped onion
  • 1/4 tsp mustard
  • 1/4 cup sour cream or mayonnaise (to moisten)
  • chopped celery (optional)
  • small amount lemon juice

Ribbon Sandwiches

Mrs. Mozelle Orr, PM
Jonesville, La.  #207 OES

3 large loaves thin sandwich bread

Whip with electric mixer:

  • 1 (8 oz) package cream cheese
  • 1 small can crushed pineapple, well-drained

Add:

  • 1 Tbsp salad dressing
  • green food coloring

In another bowl, whip 1 (8 oz) package cream cheese

Add:

  • 2 hard-boiled eggs, chipped
  • 1 Tbsp onion juice or chopped onion
  • 1-2 tsp Worcestershire sauce
  • 3 Tbsp sweet pickle relish
  • salt and pepper to taste
  • enough salad dressing to spreading consistency
  • add red coloring to desired shade

Take 3 slices sandwich bread. Spread 1 slice with GREEN cheese spread – 1 slice with PINK cheese spread. Between these place 1 plain slice. Put together and freeze this 3-layer sandwich. Continue till all is used up. Before serving, trim off crust and slice each sandwich into 6-12 ribbons. Slices best while still frozen.

Pecan – Date Sandwiches

Mrs. Corrie S. Armstrong, WM
Farmerville, La. #207 OES

  • 2 1/2 cups sugar, combined with –
  • 1 can Pet milk
  • 1 package dates, chopped

Cook to soft ball stage and add:

  • 1 cup pecans, chopped
  • 2 Tbsp butter
  • 1 tsp vanilla, added

Spread on Graham crackers which may be cut into smaller squares.

Meat Sandwich

Mrs. Birdie Mae Mulhern, PGM
Monroe, La.  OES

  • 1 package Brown and Serve Rolls (long one, 6 or 8 “)

Brown rolls and scoop out the center. Fill with the following and refrigerate:

  • 1 large package cream cheese
  • 1 can deviled ham, large size
  • little grated onion
  • 1 sweet pickle, chopped fine
  • 1 Tbsp finely chopped pecans
  • Worcestershire Sauce

After refrigeration, cut crosswise into party sandwiches.

 

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Cover design and art work in this book by Corrie S. and Amos Lee Armstrong.

Cucumber Sandwich

Mrs. Herman Farrar
Baton Rouge, La.

  • 4 thin sliced sandwich loaves of bread
  • 4 cucumbers, grated
  • 1 white onion, grated
  • Salt sprinkled over mixture.

Let set 1/2 hour. Drain.

Add:

  • 2 large packages cream cheese
  • 2 Tbsp mayonnaise, if needed to thin cheese
  • few drops of green coloring

Asparagus Sandwich

Mrs. Herman Farrar
Baton Rouge, La.

  • 1 (8 oz) cream cheese
  • 1 medium can asparagus, green tender
  • 2 hard-boiled eggs, grated
  • 1 1/2 tsp lemon juice
  • 1 Tbsp Lowery’s seasoned salt

Beat well in mixer. Spread on bread. Butter outside of bread and sprinkle with Parmesan cheese. Toast under broiler. (Note – toast 1 side, turn and then sprinkle cheese)

Makes 40 – 60 half sandwiches.

Sandwich Spread

Mrs. Betty Gilbert

  • 1/2 gallon green tomatoes
  • 7 large onions
  • 1 qt pickles
  • 4 each read and green peppers

Grind together. Add:

  • 2 Tbsp salt

Cook for 30 minutes. Now add:

  • 1 3/4 cuts sugar
  • 1 cup flour
  • 1 can powdered mustard
  • 1 qt vinegar

Cook till thick, stirring constantly

Sloppy Joes

  • 1 Tbsp margarine or butter
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pound ground beef
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup chopped green peppers
  • 1 cup chili sauce
  • 1 cup catsup
  • 6 buttered hamburger buns

Put butter, celery and onions into 2 quart glass casserole. Cook uncovered in microwave oven 4 minutes at High or until onion is soft. Stir after 1 minute.

Add meat and cook uncovered in microwave oven 5 minutes at High or until meat is no longer pink. Stir twice and separate meat into small pieces. Drain off fat. Blend in remaining ingredients except buns. Cover with wax paper. Cook 10 to 12 minutes at High. Stir once. Serve on buns.

Sloppy Joes

Sevella Hill

Makes 35

  • 5 pounds ground beef
  • 5 cups hickory smoke barbecue sauce
  • 2 1/2 cups chopped bell peppers
  • 1/2 cup chopped hot green peppers
  • 2 1/2 cup chopped onions
  • salt to taste

Brown meat in electric skillet on low temperature. Add sauce, peppers, salt and onions. Cook 15 minutes, low to medium temperature. Then simmer on and on. Serve on fresh buns.