FREEZING SANDWICHES

*Mother's Day Collection-All kinds of breads freeze satisfactorily but not all fillings do. Sliced or ground chicken,Turkey,fish,meat; cooked egg yolk; peanut butter; jam or honey in combination fillings; sliced cheese, cheese spreads and cream cheese spreads freeze satisfactorily. Do not freeze raw chopped,grated or sliced vegetables; they will lose crispness; hard-cooked egg white will become rubbery. Use softened butter,cream,lemon or orange juice to moisten fillings. Mayonnaise or salad dressing will curdle; however, a scant amount of mayonnaise may be used to moisten a smooth filling.TO FREEZE: Wrap sandwiches individually in moisture-vapor-proof material. Arrange open-face sandwiches on trays; cover with freezer wrap. Storage time: 2 weeks. Before serving,thaw (wrapped) at room temperature for 2 hours. (Source: Dorothy Dean)

STORING SANDWICHES IN THE REFRIGERATOR

Mother's Day Collection-Wrap sandwiches separately,in foil. or Saran wrap; seal well. Or, wrap in waxed paper,then cover with damp cloth. Place open-face sandwiches in shallow pans or trays,one layer deep. Stretch Saran or foil over top. Or, use waxed paper and then cover with a damp cloth. Storage time: 24 hours.(Source: Dorothy Dean)

TEA SANDWICH TIPS

*Mother's Day Collection-Select a variety of breads: White, wheat,rye,pumpernickel,date-nut,orange,banana,etc. Trim crusts,spread slices with softened butter before adding filling, to prevent soaking. Make filling mixtures moist but not runny; finely chop or grind solid ingredients. Taste for seasoning by putting a bit of filling on a scrap of bread. Allow 1-2 TB filling per sandwich. Cut sandwiches into ribbons,triangles or squares. Or, use cookie cutters to make a variety of other shapes.(Source: Dorothy Dean)

TEA SANDWICH FILLINGS

*Mother's Day Collection-#1-Ground cooked Ham mixed with pickle relish,chopped celery,hard-cooked egg and mayonnaise. #  2-Equal parts flaked tuna,crab or lobster and minced celery.  moistened with mayonnaise.#3 -Chopped chicken,chopped almonds,snipped parsley and mayonnaise. #4-Avacado mashed  with a dash of lemon juice and mixed with crisp crumbled Bacon and mayonnaise.#5-Chopped hard-cooked egg,minced ripe olives and salad dressing. Tiny shrimp and salmon are also a good add in.#6-Pimento cream cheese with chopped walnuts. #7-Shredded sharp cheese mixed with chopped olives or hard-cooked egg and salad dressing. #8-Softened cream cheese with 1/4 as much crumbled blue cheese, a dash of Worcestershire and chopped pecans. #9-Cream cheese with orange marmalade,apricot jam or well-drained crushed pineapple. #10-Cream cheese with chopped walnuts and dates.#11-Crunchy peanut butter, honey and orange marmalade.(Source: Dorothy Dean)

MOTHER'S DAY RECIPES ARE COMING SOON!!!

LILAC BLOOMSDAY 2013!!!

*Congratulations Bloomies!!!

CHOCOLATE-RUM PARFAITS

*Cinco de Mayo Collection-6-6 1/2 oz Mexican chocolate 1 1/2 cups heavy cream,divided 3 TB golden rum (optional) 3/4 tsp vanilla sliced almonds for garnish Cookies (optional) Coarsely chop chocolate using a sharp knife. Combine chocolate and 3 TB heavy cream in top of double boiler. Heat over simmering water until smooth,stirring occasionally. Gradually stir in rum; remove from water. Let stand at room temperature 15 min. to cool slightly. Combine remaining cream and vanilla in chilled small bowl. Beat with electric mixer at low speed,then gradually increase speed until cream is stiff,but not chunky. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes. Refrigerate 2-3 hours until firm. Garnish,if desired. Serve with cookies. Makes 4 servings.(Source: Publications International)