Recipe: Finger Sandwiches (13)

Joe

FINGER SANDWICHES
4 tbsp. margarine
1/2 c. water
1/2 c. flour
Dash of salt
2 eggs
1/2 c. shredded Swiss cheese
Melt margarine in water. Add flour and stir vigorously until ball forms
or pulls away from sides of pan. Remove from heat. Beat in eggs and add
Swiss cheese. Drop by heaping teaspoonsful on greased cookie sheet. Bake
at 400 degrees for 20 minutes. Split in half and fill with your favorite
filling (ham salad, tuna salad, etc.). Makes approximately 20.

THELMA LOU'S 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.

FINGER SANDWICHES
--FILLINGS:--
--EGG SALAD:--
--MINCED HAM:--
1 lb. minced ham, ground
3 tbsp. sweet pickle relish
4 tbsp. (or more) Miracle Whip
--CHICKEN SALAD:--
--TUNA SALAD:--
1 can tuna
2 tbsp. sweet pickle relish
Mayonnaise
Boil 6 eggs or more depending on the amount of filling you will need.
Cool eggs in cold water. Shell and mash eggs. Add salt, 2 tablespoons
mayonnaise (or more) and 2 tablespoons sweet pickle juice. Mix well. Mix
well. Boil 4 chicken breasts or chicken parts until tender. Cool. Take
meat off bones and grind. Add broth from chicken and add 1 teaspoon
nutmeg. Make a soft mixture that is spreadable. Mix tuna, pickle relish
and mayonnaise together. Other fillings that can be used: Philadelphia
cream cheese with chopped walnuts and maraschino cherries chopped. Soften
cheese with a little cream and maraschino cherry juice. Also, jars of
Philadelphia cream cheese and pineapple; peanut butter with honey added;
cream cheese with strawberries. Assembly of sandwiches: Using three
slices of bread, butter each slice of bread, white or whole wheat.
Alternate, putting fillings on the three slices of bread. The center
slices goes on upside down on the first slice. Butter this and add another
filling. Put the third slice on top of the second upside down. You now
have one complete sandwich. Cut crusts off one complete sandwich.

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. Enjoy!

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.

DIANNA'S 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.

HAM & CHEESE FINGER SANDWICHES
1 (8 oz.) container soft margarine
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
2 tbsp. poppy seed
1 sm. onion, finely chopped
Ham, sliced thin
Swiss cheese
1 pkg. finger rolls
Combine margarine, Worcestershire sauce, mustard, poppy seed and onion.
Stir well. Cut package of rolls lengthwise and spread inside, top and
bottom with margarine mix. Layer with ham, cheese and another layer of ham
and return top portion of rolls. Return all to original foil pan, cover
with foil and heat at 300 degrees for approximately 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. Never, ever, let the men see you
make these sandwiches! 'Cause they won't eat it if you tell 'em what is in
'em!!

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.