Sandwiches (Cont.)

PEANUT BUTTER AND JELLY

8 TBL peanut butter

4 TBL jelly, jam or preserves

8 bread slices

Spread 2 tablespoons of peanut butter and 1 tablespoon of jelly on unbuttered side of bread.

Cover with bread and toast.

CHERRY PIE

1 cup cherry pie filling, or any flavor pie filling

8 bread slices powdered sugar icing

Add two tablespoons filling per pocket between bread; toast. Drizzle with icing.

Hot Snacks

Condition cooking surfaces and preheat sandwich maker. Recondition after each batch of hot snacks. These recipes do not use bread. Combine the ingredients or follow special instructions. Add amount specified in recipe per pocket and cook according to recipe or until done.

DO NOT OVERFILL. DO NOT LATCH.

CRAB CAKES

2 cups cooked crab meat, shredded

2 eggs, beaten

1 TBL mustard

2 TBL Worcestershire® sauce

1 tsp Old Bay® seasoning or salt pepper

2 cups bread cubes

Combine ingredients and add 1⁄3 to 1⁄2 cup filling per pocket. Cook 3-5 minutes.

PANCAKE PUFFS

Mix pancake batter using boxed mix or home-made recipe. Add approximately

1⁄4 cup batter into each pocket, cook 2-3 minutes. Serve with butter and syrup.

CORN BREAD/MUFFIN MIX

Mix according to package or recipe directions. Add approximately 1⁄4 cup batter into each pocket. Bake 3-4 minutes.

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