GWJamaica Cook Book

Archive for the ‘Sandwich’ Category

Ingredients

4 eggs, medium size
9 oz margarine/butter
9 oz Castor sugar
9 oz self raising flour
1/2 tsp of vanilla essence
Strawberry Jam
285ml fresh Double Cream
1 tsp Caster Sugar

Preparation

Preheat the oven to 190 degree C (375 degree F). Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inches in diameter). Put the Margarine in a bowl and beat until it is soft and creamy, add the 9 oz. sugar and continue to beat until the mixture is light and fluffy. Beat in eggs one at a time and mix very thoroughly, add in vanilla essence and mix. Sift in the flour slowly, folding into the mixture with a metal spoon. Divide the mixture equally between the two sandwich tins, place in center of oven and bake for 30 minutes; until sponge is well risen. Remove from oven and allow to cool for 5-10 minutes in the tin. Remove from tin, and allow to cool down fully. When sponge is cold take one and turn it upside down on a serving plate, spread evenly with Jam, and place whisked cream on top Cover with second sponge, and sprinkle with 1tsp caster sugar.

Ingredients

2 large eggs
1/3 cup milk or light cream
1/2 tsp salt
8 white bread slices
Mustard, prepared
4 thick sliced cheddar cheese
3 tbsp butter

Preparation

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Ingredients

1 Van de Camps frozen breaded whitefish patty (or any square whitefish patty – not extra crisp)
1 small, regular hamburger bun
1/2 slice real American cheese
Dash salt

Tartar Sauce:
1/2 cup Miracle Whip
1/4 cup dill relish
2 tsp dried minced onion
2 tsp milk
1 tsp parsley flakes
1/2 tsp lemon juice
1/8 tsp granulated sugar

Preparation

Preheat your deep fryer to 375−400 degrees. After its ready, cook frozen fish 3−5 minutes until done. Remove and add a dash of salt. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12″x12″ sheet of waxed paper and warm in oven’s lowest setting for 8−10 minutes.

Ingredients

1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tbsp Big Mac sauce
2−tsp reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup −shredded iceberg lettuce

Preparation

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac’s case you toast the bottom (heel) first. Do this along with the extra heel. (This will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it. Cook the two−all−beef−patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. Toast the “crown” (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

Ingredients

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
1 – 2 tablespoons jalapeno chili, finely chopped
1 – 16-inch long baguette
4 teaspoons low-fat mayonnaise
3/4 pound cooked chicken breast or pork tenderloin, sliced
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro
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Ingredients

1 English muffin, split
Butter-flavored cooking spray
1 ounce Canadian-style bacon
2 egg whites
2 tablespoons fat-free half and half or skim milk
Salt and pepper to taste
1 slice fat-free cheese
Yellow food coloring (optional)

Preparation

Spray both halves of English muffins with butter spray. Toast muffin until it is lightly browned. While muffin toasts, spray a non-stick skillet with butter flavored cooking spray. Saute Canadian-style bacon for about 1 minute, remove from pan and place on half of the toasted English muffin
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Ingredients

1/4 cup prepared Thousand Island dressing
24 slices cocktail rye bread
1/2 lb. thinly sliced corned beef
1 1/2 cups chopped sauerkraut, well drained
4 oz. sliced Swiss cheese

Preparation

Heat oven to 400 degrees.
Spread 1/2 teaspoon dressing on each slice of bread. Top each with slice of corned beef and 1 tablespoon sauerkraut.
Cut cheese slices to fit bread. Place cheese over sauerkraut.
Place on ungreased cookie sheet.
Bake for 10 minutes or until cheese is melted. Serve immediately. Makes 24 appetizers.