While we are all home and it is lunch time, a quick sandwich sounds like a real winner to curb a hungry stomach. Here are a few for you to try as we continue to stay in and stay safe.

BLT CHICKEN SALAD
• 1/2 cup your favorite mayonnaise
• 1/4 cup any BBQ sauce
• 2 Tbsp. grated onion
• 1 Tbsp. lemon juice
• 2 large tomatoes, chopped
• 8 cups torn lettuce leaves
• 3 cups cooked chicken, chopped
• 2 hard boiled eggs
• 10 slices bacon, cooked and crumbled

Combine mayonnaise, BBQ sauce, onion and lemon juice in a small bowl; stir well. Cover and chill dressing mixture. Press chopped tomatoes between several layers of paper towels to remove excess moisture. Put lettuce on individual salad plates; top each serving with tomato and chicken. Just before serving, spoon dressing mixture over salads; sprinkle with crumbled bacon and top with sliced boiled eggs.

MY FROG EYE PASTA SALAD
• 3/4 cup sugar
• 1 egg beaten
• 1/2 tsp. salt
• 1 tsp. lemon juice
• 2/3 cup pineapple juice
• 1 Tbsp. flour
• 1 cup tiny round shaped pasta (like frog eyes)
• 2 – 11 oz. cans mandarin oranges
• 1 – 20 oz. can crushed pineapple, drained
• 1 – 8 oz. carton Cool Whip
• 1 cup miniature marshmallows

Mix dry ingredients in a saucepan. Stir in pineapple juice and egg. Cook over medium heat, stirring constantly until thick. Stir in lemon juice. Set aside to cool. Cook pasta according to package directions. Cover and refrigerate until chilled. Combine the remaining ingredients and stir lightly into pasta. Chill overnight.

NUT AND OLIVE SANDWICH FILLING
• 1 green pepper, chopped
• 1/2 cup chopped kalamata olives
• 1/2 cup chopped stuffed olives
• 1 cup chopped almonds
• 1 apple, peeled and chopped fine
• 3 Tbsp. mayonnaise

Combine all ingredients in a medium bowl and mix well. Makes: 2 1/2 cups filling.

A DIFFERENT SANDWICH
Try dipping your cheese sandwich in an egg and milk mixture and fry like French toast. For 6 sandwiches use:

• 2 slightly beaten eggs
• 1/3 cup milk
• Dash of salt

Fry the sandwich in butter on both sides until they are a golden brown, and the cheese slightly melted. Serve with jelly and dust with powdered sugar.

DEVILED HAM SANDWICHES
• 1 cup of cooked or baked ham, chopped fine
• 1/4 cup mayonnaise
• 2 Tbsp. prepared mustard
• 1 Tbsp. finely chopped onion

Mix in order given and spread on buttered bread, plain or toasted. Add a crisp lettuce leaf to the bread and slice. Makes 6 large sandwiches.

COLORFUL AND CRUNCHY SALAD
• 1 cup cashews
• 1 gala apple, unpeeled and chopped
• 6 cups baby greens, washed
• 2 carrots, sliced and cut on the diagonal
• 1 head romaine lettuce, chopped
• 1 orange pepper, chopped
• 6 to 8 strawberries, sliced
• 3/4 cup dried cranberries
• 1 granny smith apple, chopped
• Grilled chicken, optional

Preheat oven to 350 degrees. Put the cashews in a pan and bake for 10 minutes to roast. When you can smell them, they are done. Set aside to cool. Put washed baby greens and chopped romaine in a bowl. Toss to mix. Add some grilled chicken, if you want, and you have a light healthy meal. NOTE: you can substitute or add fresh spinach if you’d like.

HINT OF THE WEEK: To freshen a microwave oven, pour a tablespoon of lemon juice into a mug of water. Heat on high setting until boiling and let stand for a few minutes with the door closed, then just wipe clean, no scrubbing.

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com