Grape-Nuts Sandwich

Ingredients

• I cup Grape-Nuts
• 4 cup mayonnaise dressing
• I cup cream cheese

Method

1. 1

   Grate the cheese and add mayonnaise dressing to moisten.

2. 2

   Add Grape-Nuts.

3. 3

   Spread between thin slices of bread.

Nutrition per serving

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 2. The excerpt below is the record exactly as published.

cup mayonnaise dressing 1 lb. tin salmon Lettuce to garnish Remove bones and dark skin from salmon and break fine with silver fork. Add Post Toasties and dressing = and combine well. Halfacup of chopped celery adds a pleasing flavour. This makes an excellent sandwich filling. Stuffed Tomatoes I cup Post Toasties 4 cup bread crumbs | 6 firm smooth tomatoes 1 level tablespoonful sugar i‘ 3 level tablespoonfuls t level teaspoonful salt butter Cutathin slice from smooth end of eachtomatoandwith a small spoon scrape out as much of the juice and pulp as possible without injuring the shape. Mix the juice and pulp with Post Toasties and bread crumbs ; add 7 sugar, salt and a little red pepper. Fill tomatoes, put bits of butter on top, and bakethirty-five minutes. Apple Salad 14 cups Grape Nuts 6 walnuts 4 apples 1-16 teaspoonful salt ie 1 stalk celery 1 small onion it - Serve with mayonnaise dressing (See page 9). Emerald Salad f cup Grape-Nuts Lettuce, half a head ‘t lb. or tin French green peas $ level teaspoonful salt Juice of half lemon 1-16 teaspoonful paprika Drain off the liquor from the can of peas, and allow cold water to run over them untilthoroughly washed ; drain dry. Mince fine the lettuce, tearing it with a fork. Combine all the ingredients and blend carefully with the mayonnaise dressing. Place in apple cups, garnish with lettuce and serve at once. Serve with mayonnaise dressing (See page 9). Ri See Naas wile IGE MS kth) mst ks wae tr oe nea Te baiab rat 2 cups Grape-Nuts 2 apples 1 banana 4 cup walnuts 1 level tablespoonful sugar Cut up fruit and nuts and mix with Grape-Nuts and sugar, Serve with cream, j | Grape-Nuts Salad 1 a | Waldorf Salad ie cup diced apples 1cupcelery, cutfine | _I cup Grape-Nuts Be Select firm, tart apples and cut into half-inch cubes, combine with the finely-cut celery and Fruit Salad Dressing at once to prevent discoloration, Add Grape- a4 Nuts and place on ice until serving time. - Serve with ‘y Fruit Salad Dressing (See page 20). Post Toasties Salmon Salad 1 cup Post Toasties 4 cup cut celery 1 lb. tin salmon . 2 dill pickles 6 hard boiled eggs 1 small onion 8 olives or may use $ cup green peas Flake the salmon, chop onions, celery, eggs and olives and carefully combine. Two of the eggs may be used for garnishing if desired. Moisten well with any good i mayonnaise dressing and serve cold. * Mayonnaise Dressing © I egg 2 level tablespoonfuls butter 2 level tablespoonfuls 2 level tablespoonfuls water Be lemon juice 4 level teaspoonful salt To the well-blended egg add the water, butter, salt and lemon juice. Cookin double boiler, stirring con- stantly until mixture begins to thicken. Remove from heat and coolimmediately. This dressing may be used with any combination of vegetables for salad. Grape-Nuts Sandwich I cup Grape-Nuts 4 cup mayonnaise I cup cream cheese

Cook this with the app: pantry check, scaling, and the assistant.