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Kitchen Hints and Tips - Sandwiches
When making sandwiches for brown bag lunches, pack the bread and the
fillings separately. Putting them together at lunchtime will avoid soggy
bread.
French-toast your humdrum sandwiches by dipping the entire sandwich
in a mixture of milk and egg. Fry it in butter or margarine until it's
golden-brown.
Spread mustard or chili sauce on slices of cold meat, then place under
broiler just before serving.
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