Sunshine Sandwiches Recipes

Steps:

• For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
• For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
• Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
• In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
• Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
• Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

Steps:

• Toast the bread in toaster.
• In a nonstick skillet over medium-low heat, melt the butter.
• Carefully break egg into the skillet.
• Fry egg to desired doneness (I like over-easy).
• Spread marmalade over slices of toast.
• Place one slice bread, marmalade side up, on a dish.
• Add the egg.
• Place second slice of bread over the egg, marmalade side down.

Steps:

• Preheat oven to 375 degrees. Place granulated sugar in shallow bowl.
• Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.
• Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).
• Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
• Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.
• Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Steps:

• Lightly spread four slices of the bread with mayonnaise top with lettuce set aside.In a medium bowl, combine carrots, celery, raisins and coconut. Stir in just enough of the remaining mayonnaise until all ingredients are coated. Spoon one-fourth of the mixture on each lettuce-covered slice of bread. Spread peanut butter on remaining bread place peanut butter-side down on carrot mixture. Cut in half before serving.Note: If you prefer, use pita bread.