Neapolitan Sandwich                         
2 slices of white bread buttered on 1 side
1 slice brown bread buttered on both sides.
2 fillings (recipes follow)
food coloring, if desired
foil


Spread 2 varieties of filling on white bread. Fix neatly together with brown bread in the middle between the two fillings. Tint the fillings with pastel shades of food coloring if desired. Wrap in foil and chill, then cut into two triangles or 4 squares.

Tomato Cheese Filling
2 large tomatoes, chopped
2 oz cheese
2 tablespoons butter
1 beaten egg
1 large onion, chopped
1 teaspoon chopped parsley
pepper and salt to taste
breadcrumbs

Mix together chopped tomato, chopped onion, salt and pepper and chopped parsley. Add butter and beaten egg. Mix well. Cook in saucepan over heat until egg is cooked. Take off and stir in grated cheese and sufficient breadcrumbs to make a smooth paste. Use for sandwiches.

Sardine And Egg Filling
3 1/2 oz tin sardines
1 tablespoon butter
1 teaspoon lime juice
2 hardboiled eggs
pepper and salt, to taste
1 teaspoon chopped parsley

Crush sardines and eggs with butter. Add pepper and salt to taste, then add lime juice and chopped parsley. Blend well. Fish may be substituted for sardines.

Sweet Pepper And Cheese Filling
1 large sweet pepper, chopped
4 oz cream cheese
1 tablespoon butter
1/2 teaspoon white pepper
salt
Chop pepper finely and blend in butter and cream cheese. Season with pepper and salt to taste.

Chicken With Chutney
1 cup minced cooked chicken
2 tablespoons mango chutney
salt to taste
1/4 cup fine diced celery
salad cream (moderator's note: salad dressing/mayonnaise?)
Blend together ingredients using enough salad cream to moisten.