| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
American |
Sandwich |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped chicken |
| 1 |
cn |
Mushroom soup |
| 1 |
cn |
Franco-American gravy mix |
| 2 |
tb |
Chopped pimento |
| 2 |
tb |
Chopped onion |
| 1 |
cn |
Water chestnuts; chopped |
| 4 |
|
Hard-boiled eggs; chopped, optional |
| 1/2 |
c |
Chopped bell pepper; optional |
| 16 |
sl |
Bread |
| 2 |
c |
Medium white sauce or a cream soup |
| 1 |
cn |
(small) mushrooms |
| 4 |
oz |
Cheese; grated |
| 4 |
|
Eggs |
| 2 |
tb |
Milk |
|
|
Crushed potato chips |
|
1 |
hour. |
INSTRUCTIONS
SAUCE
DIP INGREDIENTS
SANDWICHES: Mix all ingredients except bread. Spread sandwiches, wrap in
foil and freeze until ready to use. To use, dip in 4 beaten eggs mixed with
2 tablespoons milk, then into crushed potato chips. Bake at 300 degrees for
SAUCE: Mix all ingredients and heat until cheese is melted.
FROM MAUDE CAINE HOWE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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