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1.5x recipe into a single loaf OK, but larger wouldn't work (would have
to make separate loaves, if larger quantities are desired)
Mock Greek (Ovo-Lacto) Vegetarian Sandwiches (Vickie McCorkendale)
From: vickiemc@isi.edu (Vickie McCorkendale)
Ingredients:
------------
Green Leaf lettuce (rinsed and torn as for salad)
4 oz Gruyere cut into small pieces
some sliced black olives (I used regular, but that's because I don't like
oil cured olives, those would be better)
4 scallions sliced thinly
4 pita bread
Instructions:
-------------
Mix together everything except the pitas. Toss with the dressing and
serve in the pitas. I served them with Spicy Hummus and a Herbed
Youghurt sauce (simple recipe follows).
Basic Basalmic Vinegrette:
--------------------------
1/4 C Basalmic Vinegar
1/2 C Olive Oil
2 garlic cloves sliced thinly
Whisk ingredients together. Let stand 30 minutes before using. Remove
garlic before using.
Simple Youghurt Sauce:
----------------------
1 pint plain youghurt
2 Tbls dill (1/2 this if using fresh)
2 Tbls parsley (1/2 this if using fresh)
2 Tbls lemon juice
1/2 tsp cracked pepper
2 garlic cloves - pressed
Combine all ingredients. This gets better with a little age.
Mushroom Sandwiches (Kristen McQuillin)
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
http://www.cs.cmu.edu/~mjw/recipes/appetizers/sand-burger-spread-coll.html (11 of 25) [12/17/1999 10:36:20 AM]
COLLECTION: Sandwiches, Burgers and Spreads
Ingredients:
------------
1/2 lb mushrooms
1/4 c butter
1/2 c butter
1/4 t black pepper
1/4 t salt
3 T dry sherry
Instructions:
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Sautee the mushrooms in 1/4 c butter. Blend the sauteed mushrooms and
remaining ingredients in a food processor or blender until smooth.
Spread on rye rounds.
Mushroom Sandwiches (Stephanie da Silva)
From: arielle@taronga.com (Stephanie da Silva)
This one takes a little longer. Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the onions
are clear. Drain and set aside until cool. On cocktail bread (rye or
pumpernickel), pile a mound of mushrooms and onions, grated swiss
cheese, grated italian cheese (I use locatella), and bread crumbs.
Broil until the swiss melts, and serve immediately.
Old Fashioned Hamburgers (Maxine Wesley)
From: mxw@dmu.ac.uk (Maxine Wesley)
Ingredients:
------------
1 small onion
tea cup of yoghurt
dash of lemon
1 lb mince
seasoning (use curry powder for spicy variation)
Instructions:
-------------
Mix with hands (dead sticky) and press into shape with lots of force so
they are compact (I use the lid of an old coffee jar to shape them).
Grill at medium heat turning ONCE after about 4 mins or when brown.
http://www.cs.cmu.edu/~mjw/recipes/appetizers/sand-burger-spread-coll.html (12 of 25) [12/17/1999 10:36:20 AM]
COLLECTION: Sandwiches, Burgers and Spreads
Pain Dore (Fearnley Anne)
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Ingredients:
------------
2 eggs (makes 3-4 slices)
50ml sugar (for 2 eggs), or maple syrup, or honey
dash of salt
dash of lemon juice
milk
some fat
Instructions:
-------------
Beat some eggs (2 eggs makes 3-4 slices).
Add brown sugar to taste, maybe 50ml for 2 eggs (or maple syrup, or
honey).
Add a dash of salt and a dash of lemon juice.
Add milk to almost double the volume (less if you use maple syrup).
Beat well so that the mixture is umiform.
In a frying pan, heat some fat (don't use butter, it will burn) until it
is almost smoking (190-200C on an electric frying pan) the idea is to
almost deep-fry the bread so you must use quite a bit of fat.
For each slice, soak it in the mixture until it cannot absorb any more
liquid, squash the bread a bit with a fork if needs be. Then put it on
the frying pan to cook. Don't worry if liquid oozes out of it, it will
stay attached to the bread when cooked. Turn the bread and add more fat
if needs be. The bread is done when it is very dark on both sides.
I do many slices in a large frying pan. Stale bread works much better
than fresh bread because it absorbs more liquid. Don't try to be dainty
while taking out the slice from the liquid, don't use a fork, use your
hands otherwise the saturated bread will disintegrate.
Paste/Spread From Parsi Culture (Boman Abadan)
From: abadan@coke.cs.utk.edu (Boman Abadan)
http://www.cs.cmu.edu/~mjw/recipes/appetizers/sand-burger-spread-coll.html (13 of 25) [12/17/1999 10:36:21 AM]
COLLECTION: Sandwiches, Burgers and Spreads
Well this spread has a Green color that does turn some people off. We
(my family) commonly use it for sandwich's and to make fish. here is
the recipe for the basic paste. (WARNING: All measurments are
approximates.)
Ingredients:
------------
1 Bunch Mint (Fresh)
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