Kitchen Krafts:

Brown Bag Lunches

By Winnifred and Ann Jardine

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    Egg Salad Sandwiches

    6 hard-cooked eggs, peeled and chopped

    1 teaspoon salt

    dash pepper

    1/3 cup mayonnaise

    1/2 cup chopped celery

    12 slices bread

    Place eggs in medium-size bowl and season with salt and pepper. Add mayonnaise and mix gently with eggs. Add more mayonnaise if needed. Stir in celery. Chopped sweet or dill pickles or pickle relish may also be added. Spread egg salad onto 6 slices of bread, then complete sandwiches.

    Vegetable Bouquets

    For each person, combine in a small plastic bag radishes, cauliflowerets, broccoli buds, celery sticks, and green onions. In a separate plastic bag, include slices of dill pickle.

    Graham Crispies

    18 single graham crackers, broken in half

    1 cup (2 sticks) butter or margarine

    1 cup firmly packed brown sugar

    1 cup chopped nuts

    Line cookie sheet with aluminum foil. Then cover with graham cracker pieces. Melt butter in saucepan and stir in brown sugar. Bring mixture to boil and cook 2 minutes. Sprinkle nuts over crackers. Pour sauce over nuts. Bake at 375ºF. for 10 minutes. Break crackers apart before they cool. Makes 3 dozen.

    Illustrated by Shauna Mooney