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(Sandwiches) - (The International Jewish Cook Book)

Two cups of chopped celery, two tablespoons of chopped walnuts, two
tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
Spread between slices of thin buttered bread.

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6 Celery Sandwiches

Chop very fine a few stalks of celery, mix well with a mayonnaise

dressing, spread on buttered bread, put two together; press and cut in

any shape desired.

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Celery Sandwiches

Use dainty little baking powder biscuits freshly baked but cold, or

white home-made bread for these sandwiches. Only the very tender part of

celery should be used and chopped fine and put in iced water until

needed. Add a few chopped walnuts to the celery and enough mayonnaise

dressing to hold them together; butter the bread before cutting from the

loaf, spread one slice with the mixture and press another over it. If

biscuits are used, split and butter them. They should be small and very

thin for this purpose and browned delicately.

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Celery Sandwiches

Cut slices of bread, butter one side and toast. Cut the white part of

celery into thin slices, cover it over the bread, then cover this with a

layer of mayonnaise dressing, cover with another piece of toast, cut

into squares and serve. All sandwiches of this kind must be used as soon

as made.

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