Super Bowl Sandwich Smorgasbord

Arrange a choice of sandwich makings, smorgasbord style, and let each person combine his or her own favorites. Another suggestion would be to have each person or couple bring a slow cooker with their favorite soup and have the makings for sandwiches on hand for everyone to choose from for a wonderous buffet.

Smorgasbord suggestions: Sliced canned luncheon meat; sliced roast turkey; ham rolls; choice of ready-cooked meats; process Cheddar and natural Swiss cheese slices; olives and pickles; assorted breads; ketchup; mustard; sliced process cheese food roll; cream cheese; canned jellied cranberry sauce; Tuna Salad, tomato and onion slices; sardines; onion rings; egg salad; soft butter or margarine; pickles; olives; lettuce and cabbage.



Smorgasbord Help-Yourself Fillings

Salmon Salad:
2 cups salmon
1 Tb lemon juice
1 cup minced celery
1/2 cup mayonnaise or salad dressing
3/4 tsp salt

Drain salmon; then flake. Mix with rest of the ingredients and refrigerate.  Makes 3 cups.

Egg Salad:
6 chopped, hard-boiled eggs
1/4 cup finely chopped ripe olives
2 tsp salt
1/4 tsp pepper
2 tsp prepared mustard
1/2 cup mayonnaise or salad dressing.

Mix all ingredients together and refrigerate. Makes 2 cups.

Chicken Nut Filling:
2 cups minced, cooked or canned chicken
1/2 cup minced celery
1 cup finely chopped pecans
1/2 cup mayonnaise or salad dressing
1/2 tsp seasoned salt
1/4 tsp pepper

Mix all ingredients together and refrigerate. Makes 3 1/2 cups

Orange-Peanut Butter Filling:
3/4 cup peanut butter
1/2 cup snipped light or dark raisins
1/2 cup orange juice
Mix all ingredients together and refrigerate. Makes 1 1/4 cups.

Ham Salad:
1/2 cup ground, cooked or canned ham
2 Tb green pepper
1 tsp prepared mustard
2 Tb mayonnaise
1 Tb minced onion

Mix all ingredients together and refrigerate. Makes 3/4 cup.

End of the Roast Salad:
2 cups leftover roast beef or pork
1/2 small onion
2 Tb melted butter or margarine
1 tsp dry mustard
3 Tb mayonnaise
1/2 tsp celery salt

Put meat and onion through a food chopper or grinder, using the fine blade. Mix in the butter, mustard, mayonnaise, celery salt and pepper. Refrigerate. Makes 1 1/3 cups.

Tuna Salad:
2 cans chunk-style tuna
1 tsp lemon juice
2 Tb ketchup
1/2 cup mayonnaise or salad dressing
1 Tsp worcestershire

Thoroughy mix all ingredients and refrigerate. Makes 2 cups.

The fillings and salads will need to be spread on something whether it's crackers, toasted bread or vegetables.  Quick breads are an excellent choice to have in a smorgasbord.

Quick Breads:

Bran-Date Bread or Raisin-Bran Bread
1 cup finely cut pitted dates or raisins
1 cup ready to eat bran cereal
2/3 cup hot water
2 Tb shortening
2/3 cup granulated sugar
2 eggs, beaten
1 1/2 cups sifted flour
3 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup chopped nuts (your choice)

Preheat oven to 350 degrees. Soak dates and bran in the hot water. With spoon, cream together shortening, sugar; add eggs. Sift together the flour, soda, salt and cinnamon; add chopped nuts. Add shortening mixture alternately with soaked dates and bran. Mix only until liquid and dry ingredients are combined; spread in greased 9x5 inch loaf pan. Bake about 1 hour, or until done.

Oatmeal-Raisin Bread
2 cups sifted flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
1 cup uncooked roll oats
1 cup raisins
1/3 cup shortening
1/3 cup brown sugar, firmly packed
1 egg, beaten
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. Add oats and raisins. With spoon, cream together shortening and brown sugar until light and fluffy. Add egg and buttermilk. Add milk mixture in thirds to flour mixture, stirring after each addition until blended. Place in a greased 9x5 inch loaf pan. Bake for 1 hour or until done.

Pizza
1 pkg hot roll mix
1/2 cup minced onions
1 Tb salad oil
1 (8 oz) can tomato sauce
1 (6 ox) can tomato paste
1 tsp salt
1/4 tsp oregano
1/8 tsp pepper
1/8 tsp garlic salt
1 lb Mozzarella or other soft white cheese, grated or sliced
1/4 cup snipped parsley
2 to 3 Tb grated Parmesan

Prepare dough as hot roll mix package directs. Cover. Let rise in a warm place until double in bulk--30 to 60 minutes. Saute onion in salad oil until golden brown. Add tomato sauce and paste, salt, oregano, pepper and garlic salt. Set aside. Divide dough into 4 parts. Flatten each part; then pat into bottoms of 4 9" pie plates. Brush with salad oil. Arrange on quarter of Mozzarella cheese on the dough. Spread with tomato sauce mixture. top with rest of cheese, then parsley and Parmesan. Bake immediately at 450 degrees 15 to 20 minutes.

French Bread Hero Sandwich
1 loaf French bread
1/4 cup soft butter
1 7-oz can tuna, drained
1/4 cup mayonnaise
2 medium tomatoes
1 small cucumber
1 medium onion
1/2 tsp seasoned salt
Cheese of your choice, sliced

Preheat oven to 400 degrees. Slice bread in half, lengthwise; spread with butter. In a small bowl, combine tuna and mayonnaise, mix well.  Thinly slice tomatoes, cucumber and onion. Spread the lower half of bread with tuna mixture; top with tomato slices; sprinkle with seasoned salt; then add layer of overlapping cucumber slices and onion rings; top with cheese, then the other half of the bread. Now make 4 equidistant gashes in the top of the loaf, cutting part way through. Wrap sandwich well in foil. Place sandwich on baking sheet. Bake for 40 minutes. To serve, unwrap; with knife, cut the same 4 gashes all the way through; serve.