COLLECTION: Sandwiches, Burgers and Spreads

From: (Micaela Pantke)

Date: Tue, 27 Jul 93 13:12:08 +0200


Avocado Salmon Sandwich (Stephanie da Silva)

From: (Stephanie da Silva)

1       ripe avocado
juice   of 1 lemon
6       hamburger buns, split
2 cans  (7 3/4 oz each) sockeye salmon, or 1 large can
6       slices process type Swiss cheese
Sesame seeds

Preheat broiler to about 475F.  Peel and slice avocado and sprinkle
with part of the lemon juice.

Divide avocado slices evenly over the bottoms of the hamburger buns. 

Drain salmon and break into chunks.  Divide evenly over avocado slices,
and sprinkle with remaining lemon juice.  Top with second halves of the
buns, then with cheese slices.  Sprinkle with sesame seeds.  Broil about
8 inches from heat until cheese melts and the sandwiches are heated
through.  Garnish with dill pickles. 

BBQ Burgers (Tara McDermott)

From: (Tara McDermott)

(yield: 3 burgers)

1/2 cup   walnuts
3/4 cup   cooked rice
1/2       onion, chopped
2 tsp     oil
1 Tbsp    vegetarian "bacon" bits
1/2 Tbsp  barbecue sauce
salt and pepper to taste
dash      garlic powder

Process walnuts in food processor and pour into a bowl.  Process rice
and pour in with walnuts.  Saute onion in oil until tender and add to
walnuts and rice along with the rest of ingredients except flour.  Add
enough flour to make patties.  Refrigerate for 1 hour.  Fry in a little
oil for several minutes, turning occasionally.  Serve on a bun with
barbecue sauce and pickles. 

Breakfast Sandwich (Simone J. Hardy)

From: (Simone J. Hardy)

1 bagel, cut in half,
2 cheese slices,
Thinly sliced apple slices,

Put the cheese slices on the bagel, and top with apple slices and
sprinkle with cinnamon.  Heat in oven (I prefer conventional ovens over
microwaves) til cheese is melted.  Great stuff. 

I also heard today that cheese whiz melted over Apple Pie is pretty damn
awesome too, but I haven't tried that one out yet. 

Bruschetta (Drew)

From: (Drew)

1 fresh loaf of Italian or French bread
some fresh cloves of garlic
oil or balsamic vinegar

sliced tomatoes 
roasted peppers
carmelized onions
roasted eggplant 

Clark Dorman requested a recipe for bruschetta (pronounced
Brue-SKEH-tah), a favorite of mine during the spring and summer.  It's
hearty and wonderful and, best of all, very simple.  First, you should
start with a good, fresh loaf of Italian or French bread (some folks use
sourdough also), which you can insure by baking your own.  Cut into
thick slices (1 1/2 - 2 inches) and toast until crusty on outside, but
still soft inside (the best method I've found is over a grill, or even
hibachi).  Take some fresh cloves of garlic and cut them in half
lengthwise.  Rub a garlic half over each slice vigorously (you won't
need the cloves for anything else, so I save them for another dish -
usually a half clove will do for each two slices). 

You may then drizzle oil or balsamic vinegar over the top.  Usually,
I use a flavored oil to add a little punch - a strong garlic oil is good
(simply use very high quality extra virgin olive oil and slice half a
head of garlic into it.  Seal tightly and taste daily - when strong
enough for you, strain the oil and keep in a dark place), as is a sweet
red pepper oil.  Brush the slice well and liberally. 

Toppings again vary - freshly sliced tomatoes work great, as do roasted
peppers, carmelized onions, and roasted eggplant (I especially enjoy
this - I can give you an excellent recipe if desired).  Top with your
favorites and sprinkle good quality parmesan or romano.  Stick back in
oven/over grill for a short while (1-2 mins) to make nice and warm and
to let the flavors blend. 

Burgers That Don't Fall Apart (


1 lb            ground round or sirloin (or hamburger)
1               egg
1 Tbsp          L&P or A1 type sauce (or your fav.)
1/4 to 1/2 cup  bread crumbs
1/2 cup         chopped onion (opt.)
1 tsp           garlic powder (opt.)

Combine all ingredients in a bowl and mix very well.  I use my hands to
mix.  The ground meat should be very finely divided so that when you
make the patties they are very dense.  This is what keeps them from
falling apart on the grill. 

Cinnamon Toast (Stephen Wilcox)

From: (Stephen Wilcox)

Toast a couple of slices of bread.  (I use the stuff with nutty bits in
it.) While it's doing preheat the grill (which I suspect is called
something else in the USA) to its highest setting.  Meanwhile mix
together plenty of butter or marge, more demerara sugar than is good for
you and a good healthy pinch of each of cinnamon and nutmeg.  Spread the
gunge on the toast and cook under the grill for a few minutes.  Let it
cool down for a minute or two, when you will be able to eat it without
burning your mouth out and it will be quite crispy. 

Curried Egg Sandwiches (Kristen McQuillin)

From: (Kristen McQuillin)

hardcooked eggs
curry powder
salt & pepper
orange juice & zest

Chop the eggs very fine and season with curry, salt & pepper.  Mix in a
touch of orange juice and orange zest and add enough mayonnaise to hold
the eggs together.  Very nice on pumpernickle bread. 

Feta Cheese Spread (Cynthia Besselman)

From: (Cynthia Besselman)

(Greek: Ree-ga-na'-tha)

1/2 lb  feta, crushed with a fork
1/4+ C  olive oil
2 T     oregano
Juice from 4 ripe summer tomatoes squeezed (use meat of tomato to dip with)

Mix all thoroughly & Dip with crusty warm bread.

Feta Cheese Spread Variant (Cynthia Besselman)

From: (Cynthia Besselman)

1/2 lb  feta, crushed with a fork
1/4+ C  olive oil
2 T     oregano
1/2     lemon 
2       cloves garlic crushed

Mix all thoroughly & Dip with crusty warm bread.

French Toast (John Thienes)

From: (John Thienes)

Source: Dec.  '92 issue of Bon Appetit.  The original was for 8
servings, this one is for one selfish eater or two less voracious

2           eggs
1/2 cup     milk
1 1/2 tbls  Cointreau or other orange flavor liquor
1 tsp       vanilla
1/4 tsp     cinnamon (I *dash* it in)
3 - 4       slices of bread, halved (see note below)
melted butter
powdered sugar

Whisk the first five ingredients together in a mixing bowl.  Lay the
bread halves out on a baking sheet that has a rim on it all the way
around.  Pour the egg mixture over the bread and let it soak in.  Turn
the bread halves over once or twice to make sure all of the liquid is

Heat up your skillet or griddle to medium while awaiting the bread to
finish soaking. 

Lightly oil or butter your skillet or griddle and put on the bread. 
Cook for 3 minutes on each side. 

Serve with a little melted butter and powdered sugar sprinkled on. 
Inhale.  - Ahem - Sorry, I think you'll enjoy these if you try to eat
this meal as politely as possible, too. 

Note: I use homemade bread that I can "thick-slice" to 3/4 of an inch,
this makes sure all of the egg mixture gets absorbed.  Adjust the number
of slices you need accordingly. 

French Toast (Sandy Stempien)

From: (Sandy Stempien)

1      egg
dash   of milk
pinch  of salt
2      slices of bread

Beat egg.  Add milk and salt.  Dip bread in egg mix.  Fry in preheated
pan.  Fry it in margarine NOT grease.  Fry until light brown. 

Herbed Chicken Sandwiches (Kristen McQuillin)

From: (Kristen McQuillin)

1 c	chopped cooked chicken
1/4 c	chopped almonds
1 t	sage
2 tsp	parsely
1/2 t	lovage (celery tops will work, too)

Combine ingredients. Spread on bread and garnish with watercress.

Israeli Chocolate Spread (Mr. Ian Soboroff)

From: (Mr. Ian Soboroff)

(todah rabah la'mitbach b'kibbutz sa'ad!)
(makes 2 1/2 really big bucketsful)

Here's a recipe that I thought I'd post...  For any of you who've spent
time in israel, you know that a big thing over there is chocolate
spread.  Kind of like peanut butter, but it's chocolate. 

Well, on the kibbutz I lived on last year, I had the opportunity to make
it in bulk for the kids' houses.  (day care centers).  You'll have to
forgive the rough (in places) estimates on proportions...  This is bulk
preparation here! 

150         500g sticks of unsalted margarine
80          eggs
1 tub-full  (hmmm... 18" x 12" x 4" deep sounds right... ) sugar
1 kg        cocoa
1 tsp       vanilla extract
1 tsp       rum extract

Mix all this stuff up, adding water to soften the mixture as needed. 
Heating up the whole thing also makes it easier...  It will harden a bit
when left alone.  We used a big motorized mixer-thing, which did the job

Mahi Mahi Burgers (Stephanie da Silva)

From: (Stephanie da Silva)

3 cups   broiled Mahi Mahi
1/4 cup  almonds or macadamia nuts, chopped
1/4 cup  pineapple, crushed
1/4 cup  mayonnaise
1/4 tsp  curry powder
1        egg, beaten

Shred Mahi Mahi with fingers.  Combine fish, nuts, pineapple,
mayonnaise, curry and egg.  Mex well.  Form into patties.  Fry or broil. 

Marilyn Burgers (Tara McDermott)

From: (Tara McDermott)

(yield: about 6 burgers)

1 cup    ground almonds
1/4 cup  tahini
1/4 cup  tamari
1/2      onion, diced fine
1        carrot, diced fine
juice of 1 lemon

Add everything to the almonds.  Make patties and fry in a little oil
or broil. Handle carefully as not to break.

Meatless Loaf (Judy Karpen)

From: (Judy Karpen)

(orig. posted by Jean Reese, adapted from Veg. Times)

makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with
a couple inches margin around for sauce --- see below).

2 tbs     sunflower or other veg. oil
2         medium onions, chopped
4.5 oz    TVP granules
1 cup     hot water or vegetable stock
1.5 cups  breadcrumbs
0.5 Tbs   mixed herbs (such as parsley, sage, rosemary and thyme)
1 Tbs     freshly chopped parsley
2         cloves crushed garlic
1         egg, beaten (or egg replacer)
2 Tbs     soy sauce
salt and pepper to taste

2   16 oz cans of chopped tomatoes
1   6 oz can tomato paste
salt and pepper to taste

Preheat oven to 350 degrees.  In a large saucepan, heat oil and saute
onions until lightly browned.  Add the TVP mince, stir and cook for two
minutes.  Pour the hot water or stock over the saute and simmer for four

In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water.  Stir in the egg and leave to one side for ten

Combine the cooked TVP mince with the breadcrumbs mixture, then add the
soy sauce.  Stir well and season to taste.  Using your hands, shape the
mixture into an oval mound and place it in the center of a large baking
dish, leaving plenty of space all around for the tomato sauce to run. 

Heat the tomatoes, tomato paste and seasoning in a small saucepan, and
pour over the loaf, then bake for one hour.  Serves 6. 

JTK's notes: I usually add more herbs & chopped garlic, and saute
chopped vegetables like celery, carrots, and/or mushrooms after onions
are done but before adding TVP.  Hot sauce is a good addition, too, or
other flavored sauce like veg.  Worcestershire.  The egg replacer works
fine --- not sure if it's even necessary.  Also, I make the tomato sauce
differently (sometimes I use canned/jar or homemade frozen sauce, and I
prefer canned whole tomatoes, pureed, to prechopped ones), but it
doesn't matter much.  I make breadcrumbs from whatever bread is
available, preferably wholewheat (lightly toasted for dryness) ---
doesn't matter much either.  Cracker crumbs would probably do as well,
if you don't have bread around or a food processor/blender.  I've made
1.5x recipe into a single loaf OK, but larger wouldn't work (would have
to make separate loaves, if larger quantities are desired)

Mock Greek (Ovo-Lacto) Vegetarian Sandwiches (Vickie McCorkendale)

From: (Vickie McCorkendale)

      Green Leaf lettuce (rinsed and torn as for salad)
4 oz  Gruyere cut into small pieces
some  sliced black olives (I used regular, but that's because I don't like
      oil cured olives, those would be better)
4     scallions sliced thinly
4     pita bread

Mix together everything except the pitas.  Toss with the dressing and
serve in the pitas.  I served them with Spicy Hummus and a Herbed
Youghurt sauce (simple recipe follows). 

Basic Basalmic Vinegrette:
1/4 C  Basalmic Vinegar
1/2 C  Olive Oil
2      garlic cloves sliced thinly

Whisk ingredients together.  Let stand 30 minutes before using.  Remove
garlic before using. 

Simple Youghurt Sauce:
1 pint   plain youghurt
2 Tbls   dill (1/2 this if using fresh)
2 Tbls   parsley (1/2 this if using fresh)
2 Tbls   lemon juice
1/2 tsp  cracked pepper
2        garlic cloves - pressed

Combine all ingredients.  This gets better with a little age.

Mushroom Sandwiches (Kristen McQuillin)

From: (Kristen McQuillin)

1/2 lb	mushrooms
1/4 c	butter
1/2 c	butter
1/4 t	black pepper
1/4 t	salt
3 T	dry sherry

Sautee the mushrooms in 1/4 c butter.  Blend the sauteed mushrooms and
remaining ingredients in a food processor or blender until smooth. 
Spread on rye rounds. 

Mushroom Sandwiches (Stephanie da Silva)

From: (Stephanie da Silva)

This one takes a little longer.  Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the onions
are clear.  Drain and set aside until cool.  On cocktail bread (rye or
pumpernickel), pile a mound of mushrooms and onions, grated swiss
cheese, grated italian cheese (I use locatella), and bread crumbs. 
Broil until the swiss melts, and serve immediately. 

Old Fashioned Hamburgers (Maxine Wesley)

From: (Maxine Wesley)

1        small onion
tea cup  of yoghurt
dash     of lemon
1 lb     mince
seasoning (use curry powder for spicy variation)

Mix with hands (dead sticky) and press into shape with lots of force so
they are compact (I use the lid of an old coffee jar to shape them). 
Grill at medium heat turning ONCE after about 4 mins or when brown. 

Pain Dore (Fearnley Anne)

From: fearnley@ERE.UMontreal.CA (Fearnley Anne)

2     eggs (makes 3-4 slices)
50ml  sugar (for 2 eggs), or maple syrup, or honey
dash  of salt
dash  of lemon juice
some fat

Beat some eggs  (2 eggs makes 3-4 slices).

Add brown sugar to taste, maybe 50ml for 2 eggs (or maple syrup, or

Add a dash of salt and a dash of lemon juice. 

Add milk to almost double the volume (less if you use maple syrup). 

Beat well so that the mixture is umiform.

In a frying pan, heat some fat (don't use butter, it will burn) until it
is almost smoking (190-200C on an electric frying pan) the idea is to
almost deep-fry the bread so you must use quite a bit of fat. 

For each slice, soak it in the mixture until it cannot absorb any more
liquid, squash the bread a bit with a fork if needs be.  Then put it on
the frying pan to cook.  Don't worry if liquid oozes out of it, it will
stay attached to the bread when cooked.  Turn the bread and add more fat
if needs be.  The bread is done when it is very dark on both sides. 

I do many slices in a large frying pan.  Stale bread works much better
than fresh bread because it absorbs more liquid.  Don't try to be dainty
while taking out the slice from the liquid, don't use a fork, use your
hands otherwise the saturated bread will disintegrate. 

Paste/Spread From Parsi Culture (Boman Abadan)

From: (Boman Abadan)

Well this spread has a Green color that does turn some people off.  We
(my family) commonly use it for sandwich's and to make fish.  here is
the recipe for the basic paste.  (WARNING: All measurments are

1 Bunch     Mint (Fresh)
2 Bunches   fresh green Coriander (also known as cilantro)
1 Cup       coconut
2 Tbs       sesameseed
1 Tps       Cummin
1/2 Tps     Salt
10-12       Almond's
4           Garlic cloves
green chili to your taste
to make paste lime juice

Use only the leaves of Mint and Coriander.  In a blender/food processor
add all the above and blend. 

Add lime juice till in form of a paste.  The paste should not be too
thick or to thin, say about as thick as Ranch dressing or a little

Now some uses and Directions:
My fav. is Sandwich:
-- Add butter to the paste and spread on bread.
-- Add butter and a chopped hard boiled egg and spread on bread.

My mothers fav:
-- Add about a teaspoon or two of the paste to your eggs
   when making Scrambled eggs.

Ok. Now some real food tips:
-- Boil your fav. fish till half cooked.
-- Wrap the fish in this paste and then in butter paper.
-- Bake at about 200F for an hour or so.

Ok. Now salad Dressing:
-- Mix about a tablespoon to a cup of yogurt and blend.
-- Mix about a cup of vinegar and half cup of olive oil to 1/4 cup of
(Note: If doing this use vinegar instead of lime juice in the recipe.)

Popeye Burger (Tara McDermott)

From: (Tara McDermott)

(yield: 12 - 15 burgers)

10 ounces   frozen chopped spinach
1           large potato
1           medium onion
1           medium bell pepper
1 cup       french-style cut frozen green beans
1 Tbsp      garlic powder
1 Tbsp      dried chopped onions
1/2 tsp     paprika
1/2 cup     BBQ sauce
1/2 cup     bread crumbs (seasoned, if desired)
1 1/2 cups  quick rolled oats
1/tsp       seasoned salt (ie, Vege-Sal)
1 tsp       vegetable broth powder (ie, Gayelorde Hausers)

Thaw spinach in microwave.  Microwave potato until completely cooked and
then finely chop.  Finely chop onion and pepper and soften in microwave. 
Mix all ingredietns together thoroughly in large mixing bowl.  Form into
thin patties (the thinner the better) and fry in a lightly oiled iron or
"no-stick" pan.  Serve on kaiser roll with sauteed onions, dill pickle
slices, ketchup, Nayonaise and Vegan Yeast "Cheese" spread (not tested
in contest). 

They go on how they softened foods using oven pans instead of using a
microwave on a second try.  Second Note: Since entering the contest,
Keith Zimmer has reworked his recipe.  He now eliminates the green
peppers and green beans, reduces the rolled oats to 1/2 cup, adds 1/2
cup corn meal, and replaces the Vege Sal and vegetable broth with
tamari, dijon mustard, tarragon, basil and parsley. This recieved "High
Honors for Low-Fat". 

Refried Bean Burgers (Tara McDermott)

From: (Tara McDermott)

(yield: 10 - 12 burgers)

2 cups    Fantastic Foods instand refried beans, prepared according
          to package instructions
1/2 cup   stock or water, if needed
1 cup     cooked rice
1 cup     toasted seeds
2 Tbsp    nutritional yeast
1/4 cup   tamari
1/4 tsp   oregano
1/4 tsp   thyme
1/2 cup   raw grated carrots
2 cups    rolled oats or bread crumbs

Mix all ingredients together and form into patties.  Freeze, then take
out and fry or bake.  Mustard can be added for a different taste. 

We did not add stock, because the mixture formed perfect patties without
it.  Although unspecified, we used short grain brown rice and sunflower
seeds.  We also made these a second time, eliminating the sunflower
seeds and using an oil-free refried bean ix from Great Taste Adventures. 
This low-fat version was just as tasty. 

Safari Sandwich (Stephanie da Silva)

From: (Stephanie da Silva)

2/3 cup    mayonnaise
3 tblsp    chutney
12 ounces  sliced ham
1 can      (20 ounces) pineapple slices, drained
2 tblsp    butter
4          onion rolls, split and toasted
2          avocados, seeded, peeled and sliced
Fresh parsley sprigs, optional

Mix mayonnaise and chutney together in small bowl; set aside.  Saute ham
slices and pineapple in butter until lightly browned.  Spread about 1
tablespoon chutney mixture on each cut side of onion rolls.  For each
sandwich, place ham slice over chutney mixture; top with 3 or 4 avocado
slices and pineapple slice.  Garnish with parsley and any remaining
pineapple slices. 

Sandwich Spreads: Spicy Tofu Pate (Judy Karpen)

From: (Judy Karpen)

>From the net, don't know authorship (sorry). 

1 lb     tofu (fresh)
1/4 c    whole wheat flour
1/4 c    cornmeal
1/2 c    wheat germ
1/4 c    veg. oil
2 Tbsp   soy sauce
1 tsp    molasses
1/2 tsp  ground fennel
1        clove garlic or 2 tsp. garlic powder
1/4 tsp  savory
1/4 tsp  powdered sage
1/2 tsp  allspice
2 tsp    oregano
2-3 tsp  Dijon mustard (or any prepared mustard)

Mash tofu in a large bowl.  Add remaining ingredients, mix well with
fork or by hand.  Pack into small oiled casserole dish; cover with two
or three paper towels.  Steam 25 to 35 minutes on a rack inside a
covered pot with water on stove or in a pan of water in the oven at 375

Top will brown slightly.  Cool before removing from dish.  Steaming
blends flavors.  Stores up to two weeks in fridge.  Makes 2.5 cups. 

JTK's notes: I accidently used wheat bran instead of germ, and it still
worked (kind of dry, though).  I made this in a 2-qt.  porcelain souffle
dish, which it filled approx.  2/3.  I didn't have savory so I
substituted fresh thyme.  As usual, I added more garlic & hot sauce. 
Mash tofu very well, or you will have lots of tofu lumps --- I think I
might try blending this in the food processor next time, to avoid this
problem.  This was enough for maybe 4 days of lunches for me (pate on
4-5 Wasa breads/rice cakes per day). 

Sandwich Spreads: Tofu Spread (Judy Karpen)

From: (Judy Karpen)

makes 1 med-large plastic container full 
(enough for 1-1.5 weeks' lunches for me)

1-1.5 blocks  firm tofu, sliced in half and pressed to remove excess water
a couple      stalks celery
1-2           carrots
a few         scallions or small onion
1 handful     or more fresh parsley and/or dill
soy sauce (any variant) to taste
hot sauce to taste
a pinch       turmeric (for color, optional)
1 tsp         (or more) prepared mustard, to taste
1-2 Tbs       tofu mayonnaise (if lacto, can use nonfat yogurt)
optional: green or black olives, other herbs, radishes,
          sweet red pepper, ground black pepper, pickles, etc.

Wash & dry parsley and/or dill, and chop finely in food processor.  Cut
veggies into chunks small enough to fit in food processor and process
until well-chopped (if you want it chunkier, stop earlier).  Crumble
pressed tofu into processor --- as much as will fit, leaving some room
at top for expansion --- and add mustard, soy sauce, and enough mayo to
moisten.  Pulse processor several times to mix, then process until
smooth.  If too dry, add more mayo or, for less fat, a liquid like
orange/lemon juice.  Taste and add more of whatever you think necessary
(this can be really bland without amendments). 

Pressing tofu: 
Try to cut slices same depth, so pressure will be distributed evenly
across them.  Stack (from bottom): newspapers, 1-2 layers of paper
towel, tofu slices (lay slices side by side, compact as possible),
another layer of paper towel, a cutting board, and weights (I use jars
of beans, CAREFULLY distributed across the board).  Be careful here to
balance jars, etc., I broke at least one unique ceramic canister this
way!  Leave for a few hrs (1/2 hr.  minimum). 

This is NOT a precise recipe, so play with it until you like the
results.  Hence the vague directions!  Also, if you don't have a food
processor, handchopping and mashing (with potato masher) will work, but
results will be less homogenized (maybe better for some).  If you add
the turmeric, it will look more like (dare I say it?) egg salad. 

Sauted Mushrooms On Toast (David Katz)

From: (David Katz) 

2 cups   fresh mushrooms 
2        shallots 
2 tbsp   fresh chopped parsley 
1 tbsp   butter
1/2 tsp  lemon juice (preferably fresh)

Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush. 
I agree.  Since they are already something like 95% water, even if they
absorb a large amount, they will only become ...  what - 96%?)

Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices. 

Finely chop the shallots.  If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way. 

Heat a frying/saute pan over medium-high heat.  Add the butter and let
it melt.  When the butter is bubbling, add the mushrooms.  Saute,
tossing or stirring until the mushrooms start to brown.  If a lot of
juice comes out of the mushrooms, simply boil it away and keep on. 

As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley.  Finish browning the mushrooms. 

Taste the mixture.  Sometimes it will improve in flavor with the
addition of the lemon juice.  Sometimes it doesn't seem to be needed. 

Spoon the sauted mushrooms over warm, buttered toast. 

If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside.  Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School. 

Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives. 

Smoked Salmon Spread (


8 oz   cream cheese, softened
3 Tbs  heavy cream
5 oz   smoked salmon trimmings, minced
1 Tbs  minced fresh chives or green onions
Fresh lemon juice
ground cayenne pepper
ground black pepper

Combine cream cheese and heavy cream in a bowl and whip with an electric
mixer or a wire whip until light and fluffy.  Stir in the smoked salmon,
chives and add lemon juice, cayenne and black pepper to taste.  Serve on
bagles, other breads or as a dip for raw veges.  Serve at room

Southwest Tuna Salad Sandwich (Sandra Vigil)

From: (Sandra Vigil)

Source: Seattle Times Wednesday Food section

2 cans   (6-oz) solid white tuna packed in water, drained well
1/2 cup  minced red bell pepper
1        medium-sized jalapeno pepper, seeded and minced
1 Tbsp   minced cilantro
1/2 cup  light mayonnaise
2 Tbsp   lemon juice
1        large clove garlic, peeled and forced through a press
1/4 tsp  Tabasco sauce (opt)
6        small inner leaves, romaine lettuce, cut into fine shreds
2        whole pita bread, split and opened

Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and
cilantro.  Stir together they mayonnaise, lemon juice, garlic and
Tabasco, if using. 

Combine the tuna mixture with the mayonnaise dressing and refrigerate
until ready to use. 

Just before serving, stir the the shreds of romaine.  Fill the pita
bread and serve. 

Soy-Brazil Nut Burgers (Tara McDermott)

From: (Tara McDermott)

(yield: about 20 burgers)

2 cups   dry soybeans, cooked in 4 cups water in crock pot set on low for
         12 hours (I'm sure you could just COOK them the usual old way!)
5        medium carrots, raw, peeled
1 cup    Brazil nuts
1/2 cup  tamari
1 Tbsp   dried parsley
1 Tbsp   dried basil
about 3 cups wheat germ

Puree cooked soybeans and raw carrots in blender.  Grind Brazil nuts and
mix all three together with tamari.  Add parsley and basil.  Mix in
wheat germ for dough consistency.  Form into patties and bake in oven
for 30 minutes at 400 degrees. 

Although unspecified, we chopped teh carrots and blended them in several
batches with the soybeans and cooking water.  We used about 3 1/2 cups
of wheat germ. 

Spicy Mexican Bean Burger (Tara McDermott)

From: (Tara McDermott)

(yield: 8 - 10 burgers)

16 ounce can  of red kidney beans, drained and mashed
1/2 cup       small onion, coarsley chopped
1/2           green pepper, coarsley chopped
1             carrot, steamed and mashed
1/8 cup       picante sauce or salsa (spicy or mild to your taste)
1 cup         bread crumbs
1/2 cup       flour
1 tsp         black pepper (or to taste)
dash          of chili powder

Mix all ingredients together.  Add more flour to create a firmer
mixture, or more salsa if mixture is too stiff.  Form into balls and
smash into patties.  Bake at 450 degrees for 15 - 20 minutes, until
firm, brown and done.  Serve on a whole wheat bun with lettuce, tomato
and salsa.  Accompany with tortilla chips and a large glass of iced tea. 
These can be grilled or pressed in those new-fangled sandwich presses... 
a lot quicker and tastier than baking. 

Author's note:
"When I studied in England for a semester, I fell in love with Wimpy's
Spicey Mexican Bean Burgers.  Upon returning to the states, I struggled
to recreate this burger.  This is what I've come up with."

We cut back black pepper to 1/2 tsp.  Although unspecified, we used
whole wheat flour.  We made these a second time, adding 1/2 tsp.  of
salt.  Many of us preferred them this way.

Tea Sandwiches (Vickie McCorkendale)

From: vickiemc@ISI.EDU (Vickie McCorkendale)

Source: Silver Palate Good Times Cookbook

On wheat bread:	Softened Chevre
		Orange Marmalade

On wheat bread:	Whipped Cream Cheese with crumbled bacon
		An arugala leaf

On white bread:	Sweet Butter
		Thin Slice of cucumber
		A mint Leaf

On white bread: Basil, parmesean mayonaise
		Thin slice of seeded tomato

Tofu Burger (Tara McDermott)

From: (Tara McDermott)

Source: Vegetarian Voice (NAVS magazine) Vol. 19, no. 1

(yield: 6 burgers)

1 lb     tofu
1/2 cup  whole wheat flour
3 Tbsp   nutritional yeast
2 Tbsp   vegetable bouillon powder
pepper to taste
2 Tbsp   soy sauce
1/4 cup  (or more) sesame seeds
1        small scrubbed potato
1/4 tsp  (or more) garlic powder
onion powder to taste, or one small onion

Grind the tofu, potato and onion (if using) in a food processor.  Don't
let it get too fine.  Mix in remaining ingredients, shape into burgers
and bake at around 350 degrees on a very lightly oiled cookie sheet for
15-20 minutes, turning once.  They can also be fried. 

TVP Burgers (Tara McDermott)

From: (Tara McDermott)

(yield: 3 burgers)

1         Vegex cube (or vegetable bouillon)
1 tsp     Spike
1/2 tsp   onion powder
1 tsp     Gravy Master
3/4 cup   boiling water
1 cup     dry TVP
1         small onion, diced
1 Tbsp    oil
1/2 tsp   chili powder
1/4 tsp   garlic powder
pinch     of black pepper
1/2 tsp   oregano
1 Tbsp    soy sauce
1/4 cup   white flour

Add Vegex, Spike, onion powder and Gravy Master to boiling water.  Pour
over TVP and let soak for 10 minutes.  Saute onion in oil.  Add to
soaked TVP.  Add chili powder, garlic, pepper, oregano and soy sauce. 
Add flour and stir until mixed well.  Mold and flatten into three
patties.  Fry in a small amount of oil until nicely browned on each
side.  Serve on whole wheat roll or pita pocket with your favorite

These made a scant three burgers.  For two or more people, you might
want to make more than one batch. 

Vegan Yeast "Cheese" (Tara McDermott)

From: (Tara McDermott)

(compliments of Abbot George Burke, so they say)

1/4 cup  nutritional yeast flakes
1/4 cup  unbleached white flour
1/2 tsp  sea salt
1/4 tsp  garlic powder
1 cup    water
1 Tbsp   non-dairy margarine
1/4 tsp  prepared mustard

Mix dry ingredients in saucepan.  Whisk in water.  Cook over medium heat
while whisking until mixture thickens and bubbles.  Cook 30 seconds
more.  Remove from heat.  Whip in margarine and mustard.  Let cool


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