Tag Archives: better homes and gardens

Super Dagwood

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1 12-inch unsliced loaf dark rye bread
¼ cup butter or margarine, softened
8 slices boiled ham
4 slices provolone cheese (6 ounces)
½ cup Thousand Island salad dressing
Leaf lettuce
1 tomato, thinly sliced
7 or 8 slices cooked turkey or chicken
4 or 5 large slices salami

Cut loaf lengthwise into 4 slices; spread cut surfaces with butter. Place bottom slice on platter; top with ham and cheese. Spread with about ⅓ of the Thousand Island dressing. Place second slice bread atop cheese; top with lettuce, tomato, and another ⅓ of the dressing. Add third slice of bread; top with turkey, salami slices, and remaining dressing. Add top slice bread.

Add cherry tomatoes and pickles to skewers, if desired. Skewer loaf from top to bottom; slice to serve. (Sandwich may be made ahead, covered with clear plastic wrap or foil, and chilled.) Serves 8.

©️Meredith Corporation, 1974. All Rights Reserved. Printed in the United States of America

Easy Sauerkraut Mold

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Ingredients

2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Directions

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.

Makes 8 to 10 servings.

Three-Bean Aspic

Ingredients

1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed

Directions

Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.

Makes 6 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.