Directions: |
Directions:Cabbage Sandwiches:
Boil one head of cabbage until soft. Drain thoroughly. Use soft white bread. Spread mayonnaise on each piece of bread. Layer three leaves of cabbage on first piece of bread. Salt to taste. Place top slice of bread on stack. Serve warm.
Ruth's Onion Sandwiches:
Use two slices of soft white bread and smear with lots of mayonnaise. Place single layer of sliced onion (not thicker than 1/4 inch). Salt to taste. Place top bread slice on onion layer. Serve with milk. Mother used 16 ounce mugs of milk, because the onions were so hot, that it took lots of milk to keep the onion from burning your mouth and tears from running down your face. This was before the days of 10-15 onions or “Aggie Onions” which are much milder.
Liz's Onion Sandwiches:
Use two slices of wheat or other brown bread. Liberally spread with mayonnaise. Slice mild onions to ¼ inch depth and place one layer on bread. Top with layer of thinly sliced tomatoes. Salt and pepper to taste. Optional: thinly sliced pieces of avocado. |
Personal
Notes: |
Personal
Notes: My mother, Ruth Henderson Witte, was a vegetarian all her life. She claimed that her mother had read a passage in the Bible which said you should NOT eat meat, but she was never able to point out exactly where the passage was. Nevertheless, at age four, Ruth became a vegetarian.
Once her parents, Jud and Emma Mangrem Henderson realized that Ruth was serious, they told her that hamburger was NOT meat. However, once Ruth started school, the students set her straight about hamburger. So at age six, Ruth became a true vegetarian. Sister Anne and I grew up eating a lot of vegetarian sandwiches. Two of our favorite ones were made of cabbage or onions.
|
This recipe for Very Simple Vegetable Sandwiches is from