| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Sandwich |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
(7.5-oz) tuna -or- |
| 2 |
c |
Chopped cooked chicken |
| 1/4 |
c |
Chopped green onion |
| 1/4 |
c |
Chopped green pepper |
| 4 |
|
Slightly beaten eggs |
| 1/4 |
c |
Half and half cream |
| 16 |
sl |
Sandwich bread; crusts trimmed |
|
|
Crushed corn flakes |
| 1/3 |
c |
Melted butter |
|
|
Sliced almonds |
INSTRUCTIONS
Mix soup, tuna or chicken, onion and green pepper. Spread half of bread
slices with 1/4 cup mixture each. Top with remaining slices. Freeze on
cookie sheets. Preheat oven to 350°F. Mix eggs and half and half. Cut
frozen sandwiches into halves diagonally. Dip in egg mixture; roll in corn
flakes. Place on buttered cookie sheets. Spoon teaspoon butter on each half
sandwich. Sprinkle with almonds. Bake 20 minutes. Good served with dill or
sweet pickle slices and jumbo black olives.
MILITARY FAMILY MAGAZINE
JANUARY 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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