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
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic instructions for preparing food.
As we move into The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today for example thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new foods and spices was responsible for a surge in recipe manuscripts, many of which still exist in private libraries. By the arrival of the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Betty Co Ed Surprise Sandwich Loaf recipe.
