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Sandwiches - Wafflewiches

  • 1 (151/2-ounce) can corned beef hash
  • 1/2 cup California walnuts, chopped
  • 1/4 cup sweet gherkins, minced
  • 1 teaspoon prepared mustard
  • ½ teaspoon salt
  • Dash of black pepper
  • 10 slices rye bread
  • 3 eggs
  • 1/3 cup milk
  • 4 teaspoons sugar
  • 4 teaspoons butter or margarine, melted
  • 1 (15-ounce) jar applesauce
  • 2 teaspoons ground nutmeg

About 30 minutes before serving, combine hash, walnuts, gherkins, mustard, salt, and pepper in a medium bowl. Evenly spread the mixture 1/4 inch from edge on five bread slices. Top with other slices.
In a pie plate, beat eggs, milk, and sugar with a fork until sugar is dissolved. Preheat waffle iron to medium-low heat, brushing generously with melted butter or margarine. Quickly dip one or two sandwiches into egg mixture, turning to coat on both sides. Bake until golden, about 4 minutes. Repeat with remaining sandwiches.
Meanwhile, in small saucepan heat applesauce until hot over low heat. Sprinkle with nutmeg before serving.
Yield: Five sandwiches.
Submitted By: Mildred Neely
Overton Farmers Co-op
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