Firecracker Rolls, 1965

Stuffed Rolls, Firecracker Style!

From The Illustrated Good Housekeeping Encyclopedic Cookbook 3, 1965

Crab-Meat Filling:

1 6 1/2-oz. can crab meat, flaked

Dash lemon juice

1/4 cup minced celery

1/4 cup chopped cucumber

3/4 teasp. salt

1/8 teasp. pepper

About 1/4 cup mayonnaise

Bologna-and-Egg Filling:

1/4 lb. bologna, coarsely grated

2 chopped, hard-cooked eggs

3 tablesp. pickle relish

1 teasp. salt

1 teasp. prepared mustard

1/4 to 1/2 cup mayonnaise

Chicken-and-Almond Filling:

1 5-oz. can boned chicken

1/4 cup canned roasted, diced almonds

1/4 cup chopped stuffed olives

1/4 teasp. curry powder

1/2 teasp. salt

1/4 to 1/3 cup mayonnaise

Be sure all ingredients for sandwich

fillings are well chilled. With fork, mix

together each filling, adding just enough

mayonnaise to make it spreadable.

For firecrackers: Split 14 to 16 frank-

furter rolls. Fill each split roll with

a filling; insert strip of pimento at one

end for fuse. Makes 14 to 16 servings

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