1 loaf firm, unsliced white
1 bread
1/2 cup butter, softened
4 oz pimiento cheese
1/4 cup heavy cream
3 hard boiled eggs, finely
1 chopped
1 small green bell pepper,
1 seeded and finely chopped
1/2 cup plus 2 tbsp mayonnaise
3 8 oz packages cream cheese
1/2 lb tomatoes, peeled, seeded
1 and sliced
1 radish roses and
1 watercress sprigs
Directions
Trim crusts from bread. Cut into four *lengthwise* slices. Butter
each slice. Mix the pimiento cheese together with 2 TBSP of the
cream. In another bowl, mix together the eggs, bell pepper and 2 TBSP
of the mayonnaise. In yet another bowl, cream together the cream
cheese and the remaining cream.
On the first slice of bread, spread the pimiento cheese mixture; on
the second slice, spread the hard boiled egg mixture; on the third
slice, place the slices of tomato spread with the remaining
mayonnaise. Top with last slice of bread. Spread top and sides of
loaf with cream cheese mixture. Cover with plastic wrap and
refrigerate for at least 2 hours. Garnish loaf with radish roses and
watercress sprigs. Cut into thick slices and serve.
Variation: To make Ribbon Sandwich Loaves, follow above directions,
except that alternate slices of white bread and whole wheat bread
should be used.
Formatted by: Sherry Pinamonti Source: Fashionable Food by Sylvia
Luvgren
From: Fiddlestyx
Servings: 12 servings
Betty Co-Ed Surprise Sandwich Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sandwich
The History of Recipes
Food historians have found proof that recipes existed back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further. However, in the main part, these ancient cook books were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe found, according to historians are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the Romans used many different herbs and spices, including many that are still in use today like bay, fennel and dill. Closer to modern times, we have a couple of recipe books which date from the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of meals served to the rich people of those days. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new herbs and spices caused a torrent in recipe books, most of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking publications are highly popular mostly due to increased literacy, more free time and having more money. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Betty Co Ed Surprise Sandwich Loaf recipe.
