Title: Egg-Avacado Pinwheel Sandwiches
Categories: Appetizer
Yield: 12 Servings

3 Hard-cooked eggs; chopped
1 tb Freshly squeezed lemon juice
3 tb Mayonnaise or salad dressing
3 tb Minced avocado
1/4 ts Salt
1/8 ts Dry mustard
2 Lengthwise slices from an
-unsliced sandwich bread
-loaf
2 tb Soft butter or margarine

Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado,
salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread
buttered bread with 1/2 cup egg-avocado mixture. Trim crusts and cut each
slice crosswise into equal halves. Roll each half slice of bread up like a
jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on
a flat surface so that roll rests on last turn of bread; chill. To serve,
unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.