Submitted by babydoll
| ½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices) | ½ c. mayonnaise (NOT Miracle Whip) | |
| 1 c. shredded Swiss | ½ c. sour cream | |
| 1 pkg Italian Good Seasons dressing mix |
Preheat oven to 350°F. Mix all the ingredients together in a bowl. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. Serve warm.
Submitted by Foghorn Leghorn
| 2 slices of bread (your choice of type) | Butter or Margarine in a squeeze bottle | |
| 2 slices provolone cheese (from deli is best) | 1 slice Kraft American Singles |
Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.
Lemon Poppy Seed Bread
Serves 20
| 2 c. flour | 1 c. vegetable oil | |
| 3 eggs | 1½ tsp vanilla extract | |
| 1 tsp lemon extract | 2 tbsp poppy seeds | |
| 3 c. all-purpose flour | 1½ tsp baking powder | |
| ½ tsp salt | 1½ c. milk | |
| 2 tbsp lemon juice | ¾ c. confectioners’ sugar |
1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.
