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Recipes from Dining By Rail:

Cuban Sandwich, Ybor City Style
Atlantic Coast Line Railroad
1 14-inch loaf Cuban bread
1/4 oz. butter, softened
1 oz. baked ham, thinly sliced
3/4 oz. turkey breast, thinly sliced
2 1/4-oz slices hard salami
2 pickle chips
1 slice Swiss cheese

Preheat oven to 200 degrees.

Cut loaf of bread crosswise into 7-inch lengths. Split each piece lengthwise through the center. Spread top slice of bread with soft butter. On bottom slice, prepare sandwich by first covering the bread with baked ham. On top of the ham place white meat of turkey. on top of turkey, place 2 salami slices. Place 1 pickle chip on each piece of salami. Cover each with slice of Swiss cheese, (half of a full slice). Close sandwich, place on baking sheet, and put in oven. Heat until bread is hot but not dried out. Serve hot.

Apple, Peanut Butter, And Cheese Salad
New Haven Railroad
2 Red Delicious apple
French Dressing
2 3-0z packages of cream cheese, softened
1/2 cup smooth peanut butter
1/4 Tbsp. salt

Yields four servings

Clean, polish, core and slice large apples in 1/2 inch thick crosswise slices. Sprinkle and rub slices lightly with French Dressing to prevent discoloration. Blend cream cheese, peanut butter, and salt well and form into small balls. Place balls in center of apple slices. Serve with Bretton Woods dressing

Bretton Woods Dressing

1 3/4 tsp. Salt

1/2 tsp. pepper

1/2 tsp. paprika

1/2 cup apple juice

1/4 cup lemon juice

1/2 cup olive oil

2 1/2 Tbsp. sugar

Mix all ingredients together well and chill. Beat hard with egg beater or whisk just before serving. You can substitute other fruit juices for the apple juice, in which case omit sugar if sweet canned juices are used.

Baked Wenatchee Apple
Great Northern Railroad
6 Super sized (48-52) Rome Beauty apples
2 cups sugar
1 Tbsp. butter
water to moisten

baking dish to hold 6 apples, small saucepan
Preheat oven to 350 degrees

Yields six servings

Core the apples thoroughly and pare each around 1/3 down from the top. Retain cores and parings for sauce. place apples upright in baking pan and fill the core of each with 1/4 cup of sugar. Dot each with a pat of butter. Sprinkle the remaining 1/2 cup of sugar around the apples and add just enough water to moisten the sugar. Bake for 1 hour. After syrup begins to form in baking pan, baste apples frequently, at least six times. Remove from oven. Cool 15 minutes before serving. Serve each apple with plenty of thick sauce.
Sauce

In small saucepan, place cores and peels. Cover with water and add 2 tbsp. of sugar, stirring until sugar is dissolved. Over medium-high heat, simmer until mixture is reduced to half and apple parts turn mushy, stirring occasionally to break up apple parts. When mixture has thickened, strain, and pour over baked apple.

Lehigh Valley Baked Apple Dish
The Lehigh Valley Railroad
4 large Rome Beauty apples
4 cups granular sugar
3 maraschino cherris

baking pan, apple corer
Preheat oven to 350 degrees

Yields six servings

Spread 4 cups of granular sugar in bottom of baking pan. Core apples and cut 1/4 inch from top of each apple so that the top of the apple can set upside-down on the bottom of the pan of sugar. Place apples in this position. Sprinkle water lightly along the edge of the pan to keep the sugar from burning. Place baking dish in a 300 degree oven and bake until apples are fork-tender, about 1 hour. Baste occasionally as sugar forms syrup to coat each apple with a glaze. After apple become throughly glazed, turn them over and place half a maraschino cherry in the center of each. Continue to baste until cooked through, about 15 minutes more. Serve Hot.
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