• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Party Sandwiches

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Cheese Sandwiches: Cut each sandwich bread slice into 4 squares. Spread
  • each with 1 ts whipped cream cheese (plain, chive or pimiento). Sprinkle
  • with chopped nuts or garnish each with a nut. 30 calories per appetizer.
  • Cucumber Sandwiches: Cut each sandwich bread slice into 3 circles. Spread
  • each with 1/4 ts margarine or butter, softened, or 1 ts whipped cream
  • cheese. Place a thin cucumber slice between each 2 bread circles. 60
  • calories per appetizer.
  • Cucumber-Shrimp Sandwiches: Cut each sandwich bread slice into 3 circles.
  • Spread each with 1 ts whipped cream cheese. Top each with a thin cucumber
  • slice, small amount of cream cheese and cooked small shrimp. 15 calories
  • per appetizer.
  • Ham Sandwiches: Cut each sandwich bread slice into 2 diamond shapes. Spread
  • each with 1/4 ts margarine or butter, softened. Mix deviled ham spread with
  • small amount mayonnaise or salad dressing; spread over diamonds. Garnish
  • with sliced pimiento-stuffed olives. 60 calories per appetizer.
  • Do-ahead Tip: Place sandwiches on a cardboard tray; cover with plastic
  • wrap. Overwrap with aluminum foil and freeze up to 2 months. (Do not freeze
  • cucumber slices; add them just before serving.) Forty-five minutes before
  • serving, remove foil and let sandwiches stand at room temperature.
  • NOTE: For an attractive assortment, use a variety of breads; trim crusts
  • and cut sandwiches into different shapes.
  • Source: Betty Crockers Cookbook, 6th Edition
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Party Seven-Layer Salad
Categories: Cooper, Pasta, Pork & ham, Salad
Yield: 8 Servings

1 c Mayonnaise
1 c Sour cream
1/4 c Milk
2 tb Prepared mustard
4 c Salad greens; torn
1/2 lb Ham; cooked and cut into
-julienne strips
2 c Cheddar cheese; shredded
8 oz Mostaccioli pasta; cooked,
-cooled, rinsed and drained
1 sm Red onion; sliced into rings
10 oz Frozen peas; thawed

In small bowl combine mayonnaise, sour cream, milk and mustard; stir until
smooth. Place salad greens in bottom of large glass bowl. Layer with ham,
cheese, mostaccioli, onion and peas. Spread mayonnaise mixture evenly over
peas. Cover tightly with plastic wrap; chill at least 4 hours or overnight.
Toss just before serving.

NOTES : 1. Salad greens may include spinach, romaine, iceburg lettuce, etc.
2. We like it better with about 3/4 of the 10 oz. package of peas instead
of the whole package.

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