Ladies Aid Ribbon Sandwich Fillings

Author Jane Otto

Ingredients

Egg/Nut Filling:

3-12 ounce Spanish peanuts chopped
8 hard boiled eggs chopped
6 dill pickles chopped
mayonnaise enough to make it spread

Ground Meat Filling:

Roast Beef or Pork ground
Cornstarch Gravy made with the drippings

Instructions

Egg/Nut Filling: Mix ingredients together.
Ground Meat Filling: Roast a small beef or pork roast until done. Cool. Make a cornstarch gravy with the drippings. Season to taste. Grind the cooled meat in a meat grinder. Stir in the gravy until it is a spreading consistency. Cool.
Usually 3 slices of bread were used. One layer was sometimes jelly, a ground meat filling or plain egg salad. (Grandma’s egg salad was a little different as you can see!) The sandwiches were prepared with white and wheat or rye bread. Usually they made the sandwiches then trimmed the crusts off. They would cut them in fourths into little triangles.
Lola Frasier's recipe

Notes

The sandwiches were always made in the kitchen just prior to the meetings. Most of the time the husbands and other men from the community would come for lunch. It was very common in the 40’s and 50’s to serve about 100 people. After the meeting someone would ring the church bell so the men would know when to come to the church “parlor” for coffee.