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 Cuisines > Danish cuisine > Search results
Copenhagen sandwich coolers
Ingredients:
1 envelope unflavored gelatin
1/2 cup water
1 cup boiling water
1 chicken bouillon cube
12 slices toast
2 cans deviled ham
3 or 4 eggs (hard boiled, sliced)
3 or 4 tomatoes
1 cucumber (peeled, sliced)
1 green pepper (cut in pretty shapes)

Directions:
Soften gelatin in cold water. Add boiling water and bouillon cube, and stir until dissolved. Chill until slightly thickened. Spread toast with deviled ham and top with remaining ingredients in an attractive arrangement. Put on cookie sheet and chill 20 minutes. Spoon gelatin mixture over sandwiches to completely cover. Chill about 30 minutes. Sandwiches can be halved or quartered, and gelatin mixture can be used on other sandwiches.  
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