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Show mSL it iBflgffc BT HOBtliAuJ .Sandwiches for snacks, packed , lunches or afternoon entertaining need not ba a problem when you latch on to these quick ideas: Hearty sandwiches can be made from sharp American cheese, grated and mixed with chopped, stuffed olives and minced hard-cooked hard-cooked eggs. Grind that leftover roast with the food chopper and mix with finely shredded carrots and chopped hard-cooked hard-cooked eggs. Blend in enough mayonnaise may-onnaise for easy spreading for a fine packed luncheon sandwich. Cream cheese can be mixed with cranberry, strawberry, currant or raspberry jelly for a dainty and colorful teatime sandwich. RECIPE OF THE WEEK Braised Ox Joints (Serves 4) 2 oxtails (about 2 pounds) 1 tablespoon drippings 1 large onion, sliced Vi cup vinegar 1 tablespoon salt H4 cups water 1 clove garlic, minced 1 tablespoon mixed pickling spices 6 gingersnaps 3 cups mashed white turnip Vi cup minced parsley Have oxtails disjointed. Brown lightly In hot drippings in heavy kettle; pour off fat. Add onion, cooking slowly for 5 minutes. Add vinegar, salt, water, garlic and spices which have been tied loosely in cloth. Cover and cook slowly for 3 hours. Remove spice bag and add crumbled ) gingersnaps. Cook until gravy i thickens. Serve with mashed turnips, sprinkled with parsley, j Cole slaw sandwiches give variety to packed lunches. Mince or shred cabbage fine and mix with chopped bacon for flavor and salad dressing for moisture. An inexpensive filling for many sandwiches uses cottage cheese seasoned with onion juice, salt, pep- per and chopped cucumber. I Deviled ham mixed with chill sauce and spread on tomato slices 1 which have been placed on toasted 1 round of buttered bread make delicious de-licious open-faced sandwiches. Equal quantities of dates and nuts placed through the food choppei make the base for a delicious sweet ; sandwich. Add a speck of salt foi flavoring and cream enough to make the filling moist enough to ipread. |