Kitchen Krafts:

Sandwiches!

Nutty Egg-Salad Sandwiches

By Julie Wardell

3 hard-cooked eggs

1 celery stalk, chopped

1/4 cup shelled sunflower seeds

3 tablespoons mayonnaise

1/8 teaspoon salt

lettuce

4 slices white bread

4 slices whole wheat bread

1. Peel eggs, place in bowl, and mash with fork.

2. Mix celery, sunflower seeds, mayonnaise, and salt with egg.

3. Spread mixture on slices of white bread, add lettuce leaf, then top with slices of whole wheat bread. Cut each sandwich in half.

Peanut Butter Spread

By Karin and Rebecca Johns

1/2 cup butter, softened

1/2 cup honey

3/4 cup peanut butter

1. Combine all ingredients together and mix well.

2. Spread on toast, or make raisin bread sandwiches. Store in jar.

Pita and the Wolf

By Diane Taylor

1 pita bread round

1 small package cream cheese, softened

1 apple, sliced

2 tablespoons nuts, chopped

4 dates, chopped

1. Cut pita bread in half. Carefully spread cream cheese inside each half.

2. Arrange apple slices on top of cream cheese.

3. Sprinkle nuts and dates on top of apple slices.

Crunch-Top Sandwiches

By Julie Wardell

1 small can pineapple slices, drained

4 slices pumpernickel bread, toasted

2 tablespoons mustard

4 slices luncheon meat

4 slices American cheese

1 cup chow mein noodles

1. Pat pineapple slices dry with paper towel.

2. Spread one side of each piece of toast with mustard, then place on cookie sheet, mustard side up.

3. Layer meat, cheese, and pineapple on each piece of toast. Sprinkle noodles in middle of each pineapple slice.

4. Bake at 400° F (205° C) for 10 minutes or until cheese melts.

Illustrated by Pat Hoggan