1 large red apple, cored Lemon juice 12 thin slices cooked turkey 2 tablespoons turkey broth or water ½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup ¼ cup dairy sour cream 3 tablespoons milk 2 teaspoons curry powder 6 slices French bread, toasted
Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.
In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.
1 ½ cups rye flour 1 to 1 ⅓ cups all-purpose flour 1 package active dry yeast 1 ½ teaspoons caraway seed ¾ cup milk 2 tablespoons sugar 2 tablespoons shortening 1 teaspoon salt 1 egg Prepared mustard Prepared horseradish 1 8-ounce package liverwurst, cut in 8 slices 8 slices bacon, crisp-cooked, drained, and crumbled
In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).
Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.