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Cheese-And-Walnut Sandwiches

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Cheese-And-Walnut Sandwiches 8 slices whole-wheat bread, toasted prepared mustard 1/4 cup chopped walnuts 4 ounces sliced Gouda cheese 4 Romaine lettuce leaves, torn into pieces 1/2 cucumber, thinly sliced 3/4 cup Herb Dressing 1. Spread 4 slices of the toast with mustard and sprinkle with nuts. Top with cheese. 2. In a small bowl, combine the lettuce and cucumber and toss with the dressing. Spread this mixture over the cheese and top with the remaining 4 slices of toast. Cut each sandwich into quarters and serve. Makes: 4 servings
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Lahmajoon

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Lahmajoon Filling 1 1/2 pounds lean ground beef 1/2 pound fresh ground lamb 1/2 cup all-purpose flour 1 large white onion, chopped 1 finely chopped green pepper 1/2 bunch parsley, finely chopped 1 can (14 1/2 ounces) whole peeled tomatoes, drained and chopped 1/2 cup tomato sauce 1/4 cup plus 2 tablespoons tomato paste 1 jar (3.5 ounces) diced pimientos, drained 3 large cloves garlic, minced ground red pepper or cayenne salt and pepper Crust 3 loaves (1 pound each) frozen bread dough, thawed all-purpose flour 1. Position the rack in the center of the oven and preheat to 400 degrees F. Have 2 or 3 ungreased baking sheets ready. 2. To make the filling, in a large bowl, combine the ground meats and flour. Add the onion, peppper, parsley, tomatoes, tomato sauce, tomato paste, pimientos and garlic. Season with red pepper and salt and pepper. 3. Working with 1 pound of the dough at a time, on a ligh tly floured work surface, roll the dough into a large circle about 1
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Ham Snack Rolls

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Ham Snack Rolls 1 can (8 ounces) refrigerated crescent dinner rolls 8 thin ham slices 4 teaspoons prepared mustard 1 cup shredded Swiss cheese 2 tablespoons seasame seeds 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. Unroll the dough into 4 long rectangles and press gently along the perforations to seal them. Place the ham slices on the dough. Spread the mustard on the ham and sprinkle with cheese. Starting at the shortest side, roll up each rectangle to form a log and press the edges to seal. 3. Spread the seeds on a plate and roll each log in the seeds. Cut each roll into 5 slices to make 20 slices in all. Transfer the rolls, cut side down, to an ungreased baking sheet and bake for 15 to 20 minutes or until golden brown. Serve hot. Makes: 20 servings
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