Springtime Entertaining

Stacked sandwiches frosted with fluffy, seasoned cream cheese add flavor to any celebration.

With warm weather calling you, Frosted Party Sandwiches are a timeless choice to kick off spring get-togethers. We mixed-and-matched several of our favorite salad recipes to create this lovely and effortless presentation.

Serve the sandwiches for brunch with fresh fruit, an egg casserole, and purchased sweet rolls. For lunch, simply add a crisp salad and picnic-style side dishes. Whether the gathering is for your mother, a bride-to-be, or a graduate, you'll be set to entertain with ease. -VICKI A. POELLNITZ

Frosted Party Sandwiches

MAKES 10 TO 12 SERVINGS

PREP: 30 MIN., CHILL: 1 HR.

Make these sandwiches the night before your celebration. An electric knife works really well to cut the sandwiches, but a serrated knife will also do the trick.

1 cup Chicken Salad

12 whole wheat bread slices, crusts removed

1 cup Egg Salad

1 cup purchased pimiento cheese

1 (8-oz.) tub chive-and-onion cream cheese

1 (8-oz.) package cream cheese, softened

2 tsp. milk

Garnishes: celery leaves, paprika, shredded Cheddar cheese

1. Spread 1/3 cup Chicken Salad evenly on 1 side of 3 bread slices. Stack Chicken Salad-topped slices; top with 1 bread slice. Repeat procedure with 4 more bread slices and Egg Salad. Repeat procedure with remaining bread slices and pimiento cheese. (You will have 3 stacked sandwiches.)

2. Beat cream cheeses and milk at medium speed with an electric mixer until smooth. Spread evenly over top and sides of each stack. Cover and chill at least 1 hour or up to 24 hours. Garnish chicken salad sandwich with celery leaves, egg salad sandwich with paprika, and pimiento cheese sandwich with Cheddar cheese, if desired.

JANE WHEELER

PONTE VEDRA BEACH, FLORIDA

Chicken Salad:

MAKES 4 CUPS

PREP: 15 MIN., COOK: 35 MIN., STAND: 15 MIN., CHILL: 4 HRS.

1½ lb. skinned and boned chicken breasts

2 (14-oz.) cans chicken broth

¾ cup finely chopped celery

½ cup finely chopped green bell pepper

¼ cup finely chopped red onion

1 cup mayonnaise

¾ tsp. salt

¼ tsp. ground black pepper

¼ tsp. ground red pepper

1. Place chicken breasts in a large skillet; add broth. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, covered, 30 minutes or until done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Pulse chicken in food processor until finely chopped, stopping to scrape down sides.

2. Combine chicken, celery, bell pepper, and onion in a large bowl. Stir mayonnaise and next 3 ingredients into chicken mixture. Cover and chill at least 4 hours. Store any remaining chicken salad in an airtight container up to 1 week in refrigerator.

TERRI MATHEWS

LEEDS, ALABAMA

Egg Salad:

MAKES 1¼ CUPS

PREP: 10 MIN.

4 large hard-cooked eggs, chopped

¼ cup mayonnaise

1 Tbsp. mustard

1/8 tsp. salt

1/8 tsp. pepper

1. Stir together all ingredients. Cover and chill until ready to serve. Store any remaining egg salad in an airtight container up to 1 week in refrigerator.

JANE WHEELER

PONTE VEDRA BEACH, FLORIDA

Copyright Southern Progress Corporation May 2006
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