B—Lancaster Farming, Friday, Oct. 4, 1957
For the 'j 'f— " T
Farm Wife and Family
Sandwiches Rate High in Popularity,
Can Range from Snack to Meal
The sandwich rates a high place
on the popularity poll of Ameri
can menu choices. It vies with
other luncheon meal suggestions,
because of its, versatility, economy
and time-saving qualities.
The types of sandwiches vary
greatly from the dainty finger
sandwich to the triple deck he
man special.
Some say that summertime is
sandwich time while others feel
that the winter months are equal
ly so because of school lunches.
At any rate sandwich time can
be any time and we have for you
today some suggestions for sand
wiches, both for eating at home
or in the lunchbox.
The “Poor Boy” sandwich is
one of the he-man variety. It
combines “boiled” ham, cheese,
PLAN TO VISIT THE
Mount Joy
Community Exhibit
Larger Farm Exhibit
County Lamb -Roundup
Baby Beeves
Swine
YOU’LL FIND IT
EASIER IN THE
CLASSIFIED
PAGES
The fastest way to go shopping is by telephone. And
the fastest way to shop by telephone is through the
classified pages of your directory.
On these pages you’ll find anything and everything
... from awnings to zippers... listed in easy-to-read
alphabetical order.
Use your classified pages. They’ll help you find
whatever you’re looking for . . . and fast.
> COMMONWEALTH
TELEPHONE
COMPANY
Dallas, Pa.
o
tomato, lettuce and bacon in one
sandwich. A hard roll, split in
half, holds the sandwich filling.
This sandwich takes just minutes
to prepare and is a perfect lunch
especially for children or. as a
late evening snack for Dad. <
POOR BOY SANDWICHES
4 slices baked or “boiled” ham.
4 large hard rolls
4 slices American cheese
4 slices tomato
4 slices bacon
Butter or margarine
Lettuce leaves
Split hard rolls and spread cut
surface with butter or margarine.
Panbroil or broil bacon slices un
til brown and crisp. On bottom
half of each roll arrange in the
following order, a lettuce leaf,
cheese slice, ham slice, tomato
slice, and a slice of bacon which
has been cut in half. Cover with
top half of hard roll.
Ground beef lends itself to fast,
easy-on-the-budget and easy on
the cook meals. Barbecued Beef
Toastwiches is such a dish. How
HEAR
The Mennonlte Hour
Each Sunday
Lancaster WLAN 12:30 P. M.
Norristown WNAR 8:00 A. M.
Hanover WHVR 1:00 P. M.
Quarryville, Pa.
easy it isto serve. It’ll take just
minutes to prepare. Make sure,
however, that you have plenty
because theye will undoubtedly
be calls for seconds and maybe
thirds.
1 pound ground beef
Vz cup chopped onion
3 tablespoons lard or drip
pings * '
1 tablespoon flour
% cup hot water
2 tablespoons prepared mus
tard
3 4 cup chili sauce
6 buns, split and toasted
Brown ground beef and onion
in hot fat in frying-pan. Pour off
drippings. Stir in flour. Add hot
water; cook until thickened, stir
ring constantly. Add mustard and
chili sauce, and simmer 15 minu
tes Serve over toasted buns.
“SURPRISE” SANDWICH
8 ounces cream cheese, soften
ed
3 tablespoons chopped onion
3 tablespoons chopped green
pepper
3 tablespoons chili sauce
% cup ,chopped pecans or wal
nuts
3 hard-cooked eggs, finely
chopped
Vz teaspoon salt
Dash pepper
12 slices enriched sandwich
bread
Butter or margarine
Combine cream cheese, onion,
green pepper, chili sauce, pecans
or walnuts, eggs, salt and pepper.
Mix thoroughly. Spread six bread
slices with filling. Spread remain
ing slices with butter or mar
garine Place over filling to close
sandwich. Trim crusts, if desired.
Cut diagonally into four triangles.
Garnish with ripe olives and tomo
to wedges on lettuce. Serve with
potato chips.
The following sandwich would
certainly serve as the mam dish
for a luncheon or supper. It is
also a delicious way to use that
leftover turkey.
TURKEY SANDIWICH DELUXE
8 slices enriched sandwich
bread, toasted
% pound sliced turkey
2 1/2 cups condensed cream of
mushroom soup (2 16%
918
Printed Pattern
Printed Pattern 9183; Misses*
Sizes 10, 12, 14, 16, 18, 20. Size 16
dies* requires yards 35-inch
fabric; bolero 1% yards
Send Thirty-five cents in coins
for this pattern—add 5 cents for
each pattern if you wish l&t-class
mailing. Send to 170 Newspaper
Pattern Dept., 232 West 18th St.,
New Yoik 11. N. Y. Flint plainly
NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER.
[>NOI»CNOCNT
BAREBECUED BEEF
TOASTWICHES
Today's Pattern
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ounce cans)
Vz cup water
Vz cup shredded cheese (two
ounces)
8 slices bacon, partially cook
ed
Mashed potatoes
Cut four toast slices into halves
diagonally. For each sandwich,
place one whole toast slice, with
two halves on each side, on bak
ing dish or individual ovenware
plate. Lay sliced turkey over
toast. Combine soup and water.
Heat, stirring constantly, until
smooth. Spoon sauce over turkey.
Sprinkle cheese over sauce. Place
two bacon slices over each sand
wich. Using pastry bag, make a
border of mashed potatoes around,
each sandwich. Put under broiler
until cheese is melted and pota
toes are lightly browned. Serve
hot.
TONGUE TREAT
1 cup grated sharp Ceddar
cheese (four ounces)
V* cup mayonnaise
V 4 cup finely chopped salted
cashews
8 slices whole wheat bread
Vz pound thinly sliced beef
tongue
Salt
Lettuce leaves -
Combine cheese, mayonnaise
and cashews. Mix thoroughly.
Spread thin layer of cheese mix
ture over all the bread slices. Ar
range tongue slices over four
bread slices. Sprinkle tongue
slices with salt. Place lettuce over
remaining spread slices. Put
slices together to close sand
wiches. Cut diagonally into halves.
Garnish with olives and serve
with potato chips.
BLUE CHEESE SPECIAL
SANDWICHES
% cup small-curd cottage
cheese
Vs cup crumbled blue cheese
3 tablespoons Thousand Island
dressing
Dash salt
12 slices enriched sandwich
bread
p
Butter or margarine, soften
ed
Tomato slices
Lettuce leaves
Mix cottage cheese, blue cheese,
dressing and salt. Spread bread
with butter or margarine. Spread
six slices with filling. Arrange
tomato slices and lettuce over fill
ing. Top with remaining bread
slices. 1
* H-
CREAMY SHRIMP SALAD
SANDWICH
1 cup finely chopped shrimp
(five-ounce can)
Vz cup small-curd cottage
cheese
1 teaspoon lemon juice
-1 teaspoon minced chives
3 tablespoons , mayonnaise or
salad dressing
Vz teaspoon salt
Dash pepper
8 slices whole wheat bread
Butter or margarine
Lettuce leaves
Mix shrimp, cottage cheese,
lemon juice, chives, mayonnaise
or salad dressing, salt and pepper.
Cover and let stand in refrigera
tor to allow flavors to blend.
Spread bread with butter or mar
garine. Spread four slices with
filling. Top with lettuce and cov
er with remaining bread slices.
< i i
SIZZLING SEASIDE TREAT
6 ounces cream cheese, soften
ed
3rd Annual
Cerebral Palsy Auction
Saturday, Oct. 12
beginning at 12 noon
Lampeter Sales Barn
Lampeter, Pa.
Complete line of household
goods* antiques, furniture,
lamps, TV’s, etc.
Sponsored by
Lancaster Chapter
American Business Club