See Also: Eggless Egg Salad Sandwich(recipes)
Raspberry Mango Salad(recipes)
Broiled Tuna and Raspberry Salad(recipes)
Eggless chocolate cake(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)
Crubeens (pig' s trotters) and beetroot with salad leaves and salad cream(recipes)
Sandwich(2)(dictionary)
Sandwich(1)(dictionary)
sandwich course(dictionary)
open sandwich(dictionary)

Raspberry Tea Cake (recipes) and Eggless Egg Salad Sandwich (recipes)


Raspberry Tea Cake (recipes)


Raspberry Tea Cake

Yield: Makes 10 servings



Ingredients:



1/3cup whole almonds, toasted

2cups all-purpose flour

3/4cup sugar

1/2teaspoon salt

1/2cup (1 stick) butter

3/4teaspoon Baking powder

1/2cup milk

1/2teaspoon vanilla

1egg

3/4cup seedless raspberry jam









Preparation:





1.Preheat oven to 350°F. Grease 9-inch round cake pan; set aside.2.Place almonds in Food processor. Process using on/off pulsing action until almonds are ground, but not pasty.3.Combine flour, sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup flour mixture. Stir almonds and Baking powder into remaining flour mixture.4.Combine milk, vanilla and egg in medium bowl with wire whisk until well blended. Make well in center of flour mixture. Add milk mixture; stir until mixture forms soft dough. Spread half of dough evenly on bottom of prepared pan. Bake 10 minutes.5.Remove crust from oven. Spread evenly with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with reserved flour mixture. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 20 minutes. Cut into wedges. Store covered at room temperature.











Eggless Egg Salad Sandwich (recipes)


Eggless Egg Salad Sandwich

Yield: Makes 5 sandwiches



Ingredients:



1box (16 ounces) firm tofu, drained, pressed* and crumbled

1large stalk celery, finely diced

2green onions, minced

2tablespoons minced parsley

3tablespoons sweet pickle relish

1/4cup plus 1 tablespoon fat-free mayonnaise

2teaspoons fresh lemon juice

1teaspoon prepared mustard

Black pepper, to taste

10slices whole wheat bread, toasted

1-1/2cups alfalfa sprouts

10tomato slices









Preparation:





1.In large bowl, combine tofu, celery, green onions and parsley; set aside. In small bowl, stir together relish, mayonnaise, lemon juice, mustard and pepper. Combine tofu mixture with mayonnaise mixture until well incorporated.2.Divide eggless egg salad evenly among 5 slices bread. Top with alfalfa sprouts, tomato slices and remaining bread slices.









Nutritional Information:







Serving Size:







Sodium

485 mg







Protein

13 g







Fiber

5 g







Carbohydrate

34 g







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

24 %







Calories

229