| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Turkey bacon,; for the kids |
|
|
Mesclun salad dressed with vinaigrette,; for the adults |
| 8 |
sl |
Quality whole wheat bread |
| 1/3 |
c |
Peanut butter,; for kids |
| 2 |
tb |
Plumped up raisins, dried cranberries or sliced bananas, for kids |
|
|
Slices of fresh mozzarella, for adults |
|
|
Anchovies, capers and torn basil, for adults |
| 3 |
|
Eggs,; lightly beaten (to 4) |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic |
INSTRUCTIONS
Preheat the oven to 375 degrees. Lay uncooked bacon on a baking sheet and
bake until crisp. Get the salad ready for the adults.
Meanwhile for the kids, remove the crusts from half of the bread and spread
the bread with some peanut butter and top with either raisins, cranberries
or slices of banana. You'll have 2 closed sandwiches which you should then
cut into squares or triangles to create smaller bite sized pieces.
For the adults, layer their bread with mozzarella and top with anchovies or
capers and basil.
Heat two skillets until warm, one with butter for the kids portion, the
other with olive oil for the adults. Gently cook some garlic in the adult's
portion as the oil is heating up.
Dip the adults and kids sandwiches in the egg and let it soak up. Saute the
kids portion in butter and the adults in olive oil; saute until crisp and
warm; drain briefly on paper towels.
Serve kids stuffed sandwiches with bacon and adults with salad.
Yield: 2 kids servings and 2 adult servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 21:54:34 -0400
From: Meg Antczak <meginny@frontiernet.net>
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