“Kitchen Krafts: Sandwiches!” Friend, Sept. 1988, 19
3 hard-cooked eggs
1 celery stalk, chopped
1/4 cup shelled sunflower seeds
3 tablespoons mayonnaise
1/8 teaspoon salt
4 slices white bread
4 slices whole wheat bread
Peel eggs, place in bowl, and mash with fork.
Mix celery, sunflower seeds, mayonnaise, and salt with egg.
Spread mixture on slices of white bread, add lettuce leaf, then top with slices of whole wheat bread. Cut each sandwich in half.
1/2 cup butter, softened
1/2 cup honey
3/4 cup peanut butter
Combine all ingredients together and mix well.
Spread on toast, or make raisin bread sandwiches. Store in jar.
1 pita bread round
1 small package cream cheese, softened
1 apple, sliced
2 tablespoons nuts, chopped
4 dates, chopped
Cut pita bread in half. Carefully spread cream cheese inside each half.
Arrange apple slices on top of cream cheese.
Sprinkle nuts and dates on top of apple slices.
1 small can pineapple slices, drained
4 slices pumpernickel bread, toasted
2 tablespoons mustard
4 slices luncheon meat
4 slices American cheese
1 cup chow mein noodles
Pat pineapple slices dry with paper towel.
Spread one side of each piece of toast with mustard, then place on cookie sheet, mustard side up.
Layer meat, cheese, and pineapple on each piece of toast. Sprinkle noodles in middle of each pineapple slice.
Bake at 400° F (205° C) for 10 minutes or until cheese melts.