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The recipe was submitted to the cookbook by Joan S. Betty. Mrs. Betty died in 2019 at the age of 86. She was a life-long resident of southeast Pennsylvania and was an accomplished singer and music teacher during her life. lancasteronline.com/obituaries/joan-s-betty/article_bc567...
Ingredients
  • rye bread
  • lettuce
  • Swiss cheese slices
  • cooked chicken
  • boiled ham
  • bacon (cooked crisp)
  • tomato slices
  • olive (optional)
  • 9 to 10 eggs
  • ¾ c. sugar
  • 1 tbsp. salt
  • 1 tbsp. dry mustard
  • ½ c. cider vinegar
  • 2 tbsp. frozen, chopped chives
  • 1 c. whipping cream
  • ½ bottle chili sauce
Steps
  1. Hard-boil 5 eggs; set aside.
  2. Separate 4 eggs; then beat those yolks together with 1 whole egg.
  3. Stir in sugar, salt, & dry mustard into eggs.
  4. Put cider vinegar in top of double-boiler, add egg mixture, & cook, stirring constantly, till thick.
  5. Place mixture in refrigerator to cool.
  6. Just before serving, remove dressing from refrigerator, chop 4 of the hard-boiled eggs, & stir into dressing.
  7. Stir chives & chili sauce into dressing; then fold in whipping cream.
  8. If using egg for garnish, slice remaining hard-boiled egg.
  9. To make each sandwich, in order, stack: bread, lettuce, cheese, chicken, ham, bacon, & tomato. Ladle dressing over sandwich; then garnish with olive on toothpick or egg slices.
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)
 

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