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Goodbye to Easter and hello to April!
As a child, we had the usual Easter dinner. Baked ham, mashed potatoes, corn, gravy and filling. It was good eating but sometimes I just want a sandwich. Like now after all the dinner leftovers are gone.
So let's talk sandwiches again today. Being married to a truck driver, I have to use my imagination when it comes to packing his cooler for the road. And yes I still do that. I've sent anything from meatloaf to rotisserie chicken sandwiches to plain old Lebanon bologna with cucumbers on top. I believe the roll or bread makes the sandwich. Like using savory waffles as your bread to hold in that piece of fried chicken, pickles and cheese. Or better yet, a toasted bagel to hold the smoked salmon, red onion, tomato and Aioli spread. Fresh baked scones also make for a good sandwich. I'll share my favorite savory waffle and scone recipes with you today but remember to use your imagination when making sandwiches.
Eat well my sandwich loving friends!
Savory scones
• 2 cups all purpose flour
• 1 TBSP baking powder
• 1 tsp garlic powder
• 2 TBSP sugar
• 5 TBSPs cold butter, small chunks
• 2/3 cup buttermilk
• 1/2 cup good grated cheddar cheese
• 3 TBSP chopped fresh or dried chives
Preheat oven to 400. Stir the dry ingredients together.
Using your fingers work the butter into the dry ingredients till coarse crumbs. Add the chives and cheese. Add the buttermilk and gently fold together. Keeping your hands floured, fold the dough together and shape into a 1.5 inch-thick circle. Fold in half and then fold again to make layers in the scones. Shape again gently into a circle. Cut into eight triangles and lay on a papered or sprayed sheet and bake for 15-17 minutes or until set up. Serve same day for freshness.
Savory waffles
• 2 cups all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 TBSP baking powder
• 3 eggs (separated)
• 1.5 cups half-half
• 1 cup butter, melted
• 1 cup chopped crispy bacon
• 2 cups grated cheddar or Asiago cheese
1/4 cup finely chopped onion
Preheat your waffle iron. Combine the dry ingredients in a bowl. In another bowl, mix the yolks, butter and half half. In yet another bowl beat the egg whites till it reaches a soft peak. Add the wet ingredients into the dry ingredients. Then add the whites, onions, cheese and bacon, folding in gently. Pour batter into your preheated waffle iron until nice and brown. These make for excellent breakfast sandwiches.
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.