WOOLWORTH LUNCH COUNTER RECIPES RECIPES

Steps:

• Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
• Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
• Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
• Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

Steps:

• Drain pineapple, keeping the juice.
• In a small saucepan, combine pineapple juice, water, and lime Jello powder.  Stir over low heat until Jello is dissolved.  Refrigerate until syrupy and just barely beginning to set, about 30 to 35 minutes.
• In a mixing bowl, beat cream cheese with an electric mixer until fluffy.  Stir in Jello mixture; beat until just combined.
• Stir in pineapple and marshmallows.
• Beat whipping cream with sugar until soft peaks form.  Fold into Jello-cream cheese mixture.
• Cover and refrigerate for at least 2 hours (or overnight), until set.