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"When we were first married, 61 years ago, my husband asked me to make 'Bean Sandwiches' like his mother had made for him," says Rosalie Lippincott of Central City. "This quick, easy, good-tasting sandwich has proved to be a favorite of our children and grandchildren."
Bean Sandwiches
For each per person:
1 slice of bread, white or whole wheat, day old or toasted
Pork and beans, warmed and partially drained
Slice of cheese
1 or 2 strips of bacon, partially cooked
Cover each slice of bread with a layer of pork and beans. Top with a slice of cheese and 1 or 2 strips of bacon. Put under the broiler, and broil until nicely browned; watch carefully so they don't burn.
"Big appetites may need two of these sandwiches."
Rosalie Lippincott
Central City
Rueben Sandwiches
Preparation and cooking time: 10 minutes
8 ounces sauerkraut, drained
12 pound corned beef brisket, thinly sliced
1 egg, lightly beaten
2 tablespoons milk
1 dash sugar
1 dash salt
8 slices rye bread
14 cup Thousand Island salad dressing
4 slices Swiss cheese
2 tablespoons margarine
Thoroughly drain the sauerkraut. Divide the sliced corned beef into 4 portions. Combine the egg with milk, sugar and salt in a shallow dish.
On 4 slices of the bread place Swiss cheese, corned beef and sauerkraut and top with 1 tablespoon dressing. Top each with second slice of bread. Melt margarine in heavy skillet. Dip both sides of each sandwich into egg mixture, brown each side until golden.
Makes 4 servings.
Maurice Paulk
Wood River
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