Recipe: Finger Sandwich Fillings

FINGER SANDWICHES

1/2 c. grated cheese
1/2 c. butter, melted
2 eggs, beaten
1/2 tsp. onion salt
1/2 tsp. garlic salt
Paprika

Bread slices with crusts removed

With mixer combine cheese, butter, eggs, salts. Cut each slice of bread into 4 square piece. Place a spoonful of the cheese mixture on 1/2 of bread slices; top with remaining bread squares.

Top with another spoonful of cheese mixture. Sprinkle with paprika.
Place on cookie sheet. Bake at 400 degrees for 10 minutes.
---------------------------

CHEESE - BACON FINGER SANDWICHES

1 loaf bread with crust removed1/2 lb. shredded
sharp Cheddar cheese
1 lb. fried bacon
1 sm. onion chopped
1 sm. pkg. sliced almonds
1 c. mayonnaise
2 tbsp. Worcestershire sauce
Pepper to taste

Mix: Spread mix onto slice of bread and then cut into
thirds. Place onto foil covered cookie sheet. May freeze until
ready to cook. Cook uncovered at 400 degrees for 10 minutes.

---------------------------


HAM 'N SWISS FINGER SANDWICHES

1 pkg. Pepperidge Farm finger rolls or any sm. egg
base rolls, softer ones
work better
1 lb. Oscar Mayer sandwich ham
8 to 10 slices aged Swiss cheese
1 stick butter
2 tbsp. minced onion
2 tsp. mustard
2 tsp. Worcestershire sauce
2 tbsp. poppy seeds

Melt butter. Stir in onion, mustard, Worcestershire
sauce and poppy seeds. Split rolls and spread with mixture. Add
ham and Swiss. Microwave on high for 1 minute or until cheese begins
to melt.

---------------------------

PARTY FINGER SANDWICHES

2 sm. cans chunk chicken or ham
1 med. onion, chopped
1 sm. can crushed pineapple
1/2 c. pecans, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise

Combine all ingredients. Take 18 slices of bread and
cut the crust off.

Make 9 sandwiches and cut them each into 4
squares. Makes 36 finger sandwiches.

---------------------------

FINGER SANDWICHES

1 stick butter (not margarine), softened
1 tbsp. mustard
1 tbsp. poppy seed
1 sm. onion, chopped fine
Dash Worcestershire
Australian Swiss cheese, sliced thin
Deli ham, sliced thin
3 pkgs. Pepperidge Farm pre-baked dinner rolls

Mix first five ingredients together. Slice dinner rolls in
half and spread each side with mixture. Place slices of cheese
on each side and deli ham on one side. Place together as a
sandwich. Refrigerate until ready to serve. Bake at 350 degrees for 15
minutes.

---------------------------


CUCUMBER FINGER SANDWICHES

2 (8 oz.) cream cheese, softened
3 med. cucumbers, peeled, grated & squeezed in
paper towels to remove water
1 sm. carrot, peeled & grated
1/2 c. mayonnaise
1 tsp. garlic salt
2 tsp. seasoning salt

2 loaves bread, freeze, then cut off crusts & half or
quarter slices

Mix all ingredients with mixer and spread onto bread
slices. Chill so that the cream cheese mixture "sets".

---------------------------

OLIVE - NUT MIXTURE FOR FINGER SANDWICHES

8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans)
1 c. chopped pimento stuffed olives, well drained
Dash of pepper

Blend the softened cream cheese with mayonnaise
until very smooth - no lumps.

Stir in chopped pecans, olives and pepper.

Mix well, cover; place in refrigerator overnight. Set out at room temperature
for about 1 hour until ready to use for little tea-type sandwiches.

---------------------------

OZARK HILLBILLY FINGER SANDWICHES

6 slices bacon
1/2 c. catsup or BBQ sauce
1/4 c. pickles (optional)
1/3 c. chopped onion
2 lg. eggs
1/4 c. diced green peppers (optional)

Chop the bacon into small pieces. Saute (fry to all
the hillbillies) bacon and onion in skillet until the bacon and onions
are brownish colored.

Set aside skillet. Mix catsup-BBQ sauce, egg and
optional ingredients together in small bowl.

Return skillet to heat, stir in liquid mixture to
bacon and onion, and continue to stir until thick.
Spread thinly on toast points and garnish with sliced olives.


---------------------------

VEGETABLE FILLING FOR FINGER SANDWICHES

1 c. celery, chopped fine
2 tomatoes, chopped fine
1 green pepper, chopped fine
1 med. onion, chopped fine
1 cucumber, chopped fine
1 tbsp. gelatin
2-3 tbsp. boiling water
2 c. mayonnaise

Combine the vegetables. Dissolve the gelatin in a
small amount of cold water. After this has dissolved, add 2-3 tablespoons
boiling water. Mix this with the vegetables, salt to taste. Add
mayonnaise and mix well.

Refrigerate overnight. Keeps 4-5 days. Serve with
party breads or crackers.

---------------------------

FINGER TUNA SANDWICHES
1 (6 1/2 oz.) light tuna in water
1/4 c. finely chopped onion
2 tbsp. chopped cucumber
1/4 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. black or white pepper
1/2 c. safflower mayonnaise OR
1/2 c. salad dressing
16 slices bread
4 slices longhorn cheese
1 c. small-curd cottage cheese
2 tbsp. sour cream
Black olives or stuffed olives for garnish

HOT TUNA FINGER SANDWICHES:

To serve Tuna Finger Sandwiches:

Drain tuna and flake. In a small mixing bowl combine
tuna with onion, cucumber, parsley, salt, and pepper. Add
mayonnaise and mix well.

Toast 8 slices of bread. Spread about 2 tablespoons of the
tuna mixture over each of four slices of toast.

Place sliced cheese on another four slices of toast. Combine and microwave for 20 seconds on HIGH. Spread the remaining tuna mixture over four regular slices of bread.

Blend remaining cottage cheese with sour cream and spread on the other four
slices of bread.

Combine into sandwiches and cut the crusts from the
edges. Cut each sandwich into 4 triangles. Top each sandwich with a
slice of olive on a toothpick and arrange on a platter.