Recipes Included On This Page Easter Bunny Sandwiches Emergency Substitutions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easter Bunny Sandwiches Recipe By :The Edmonton Journal; 1965 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 hard-cooked eggs -- chopped 1 cup shredded processed Canadian cheese 1 1/2 cups diced cooked ham 2 tablespoons minced sweet pickle 10 ounces cream of celery soup -- [1 can] 8 slices bread -- toasted sliced stuffed olives sliced carrots 1 thin celery sticks Preheat oven to 400F. In a medium bowl combine the eggs, cheese, ham and pickle. Put the soup into a medium saucepan and heat to boiling. Add the egg mixture and stir to blend. Cut a triangle from each side of each toast slice in such a way as to leave a triangular-shaped piece with a flat area on top and bottom. Place the two smaller triangles at the top of the larger one to form rabbit ears. Spread generous amounts of filling on the toasted bread slices. Place on a cookie sheet and bake for 5 to 8 minutes. Place olive slices for the eyes, carrot slices for the nose and mouth and thin celery sticks for the whiskers. Serve immediately. Source - The Edmonton Journal, 1965. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 30 March 2001. Year 4 Volume 03 Number 30 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 2g Total Fat; (19% calories from fat); 2g Protein; 14g Carbohydrate; 2mg Cholesterol; 272mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Emergency Substitutions Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) 1 cup self-rising flour: 1 cup flour 1 1/2 teaspoons baking powder and 1/2 teaspoon salt 1 cup cake flour: 1 cup minus 2 tablespoons regular flour 1 tablespoon cornstarch: 2 tablespoons regular flour 1 teaspoon baking powder: 1/4 teaspoon baking soda plus 1/2 cup buttermilk to replace 1/2 cup of liquid called for 1 package active dry yeast: 1 cake compressed yeast 1 cup white sugar: 1 cup brown sugar or 2 cups sifted powdered sugar 1 cup honey: 1 1/4 cup white sugar plus 1/4 cup liquid 1 cup corn syrup: 1 cup white sugar plus 1/4 cup liquid 1 sq.( 1 oz.) unsweetened chocolate: 3 tablespoons cocoa plus 1 tablespoon butter 1 cup whipping cream whipped: 2 cups whipped dessert topping 1 cup whole milk: 1/2 cup evaporated milk plus 1/2 cup water 1 cup light cream: 2 tablespoons butter plus 1 cup milk less 2 tablespoons 1 teaspoon lemon peel: 1/2 teaspoon lemon extract 1 cup buttermilk: 1 tablespoon lemon juice or vinegar plus enough whole milk to make 1 cup let stand 5 minutes 1 cup buttermilk: 1 cup whole milk plus 1 3/4 teaspoon cream of tartar 1 tablespoon baking powder: 1/4 teaspoon soda plus 5/8 teaspoon cream of tartar 1 teaspoon sugar: 1/8 teaspoon no caloric liquid sweetener 1 small clove garlic: 1/8 teaspoon garlic powder Powdered Sugar Replacement (Diabetic): 2 cups nonfat dry milk powder 2 cups cornstarch 1 cup granulated sugar replacement To Prepare: Combine all ingredients in food processor or blender. Whip until well blended and powdered. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 30 March, 2001. Year 4 Volume 03 Number 30 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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