| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 3 |
|
Strips bacon; cooked |
| 3 |
|
Pieces rye bread; lightly toasted |
| 4 |
|
Pieces turkey |
|
|
Lettuce |
|
|
Tomato |
| 1 |
c |
Mayonnaise |
| 1 |
tb |
Chipotle; canned |
| 1 |
|
Ripe avocado |
| 1 |
|
Lime; Juice of |
| 2 |
c |
White vinegar |
| 1 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 4 |
ts |
Celery seed |
| 1 |
c |
Sugar |
| 1 |
|
Head cabbage; shredded |
INSTRUCTIONS
FOR SANDWICH
CHIPOTLE SPREAD
COLE SLAW
Assemble into a triple-decker. Spread recipe follows.
Chipotle spread:
Food process and puree until smooth. Serve on triple-decker club or any
place where mayonnaise would be used.
Cole Slaw:
Mix all ingredients except cabbage in a bowl. When thoroughly mixed toss in
cabbage. Let sit overnight refrigerated.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 37508 Calories (kcal); 2059g Total Fat; (50% calories from
fat); 4216g Protein; 295g Carbohydrate; 14175mg Cholesterol; 16875mg Sodium
Food Exchanges: 3 Grain(Starch); 575 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;
39 Fat; 15 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND309
Converted by MM_Buster v2.0n.
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