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86-Lancaster Farming, Saturday, September 5, 1987
Perk Up Packed Lunches
A new school year signals the
start of morning rush hour in many
households. The kitchen is often
the scene of family traffic jams as
students gobble down on-the-run
breakfasts while mothers hastily
pack lunches. To put an end to
some of the morning confusion
and to meet the challenge of crea
tive, nutritious lunches, here are
some suggestions:
—Create a packed lunch menu
that allows you to shop and plan
ahead for supplies. This enables
you to incorporate supermarket
specials, leftovers and foods from
the freezer into tempting, well
balanced box lunches.
—Spread butter or mayonnaise
right up to the edges on both slices
of bread to prevent sandwich fill
ings from seeping through and jell
ies and jams from “weeping.”
—Spread bread slices or buns
on the countertop and, using a
large spoon, spread the mayon
naise. Then fill the sandwiches
assembly line fashion.
—Stack sandwiches and cut all
at one time.
—Make sandwiches ahead and
freeze. Frozen items will thaw in
time for lunch. Pack separate bags
of tomatoes, lettuce and other gar
nishes to add at lunch time.
—Pack chips, cookies and other
snack items one week in advance
then store baked items in the freez
er and salty snacks in an air-tight
container.
—Fresh fruit that needs no pre
paration except washing makes
preparation easy. Not only does it
save time but fruit is more nutri
tious than other desserts. When
fresh fruit is hard to find, try dried
fruit Some mothers ask how those
prepackaged fruit rolls compare
with dried fruit. Fruit rolls are
higher in sugar and low in other
nutrients. A recent issue of "Nutri
tion Action Healthletter” sums up
the situation by saying: “Fruit rolls
arc to dried fruit what American
cheese food is to cheddar.”
Now that you know all these
hints, you’ll want some new ideas
for lunch box specials. When
noontime rolls around, the sand
wich still rules supreme. But find
Ed Potter, Certified Culinary Chef, from Stewartstown, demonstrated to 800
Ag Progress visitors each day. Potter made quick and tantalizing beef, veal
and pork entrees which were then sampled by the crowd.
Bone On The Range
mg the same old thing day after
day is likely to turn off even the
most easily satisfied eater. Here’s
a new idea for sandwich lovers:
Loaf-In-A-Round
To make this hearty sandwich,
cook meatloaf formed in the same
size as a large round loaf of French
bread. Slice bread in half horizon
tally. Pull out soft center from each
half, leaving walls 'A —l-inch
thick. Make bread crumbs from
bread that has been removed and
use in your meatloaf recipe or save
for another use. After the meat has
cooked, stuff it into the hollowed
out bread load and weigh the load
down with a plate or heavy object.
This forces the meat’s juices into
the bread which helps it hang
together. Cool loaf at least 20
minutes before cutting. Freeze in
sandwich portions for easy morn
ing packing.
YUMMY GRAHAM
CRACKER BARS
'A cup butler, melted
2 cups firmly packed brown sugar
2 cups graham cracker crumbs
2 cups flaked coconut
'A cup milk
36 (2 'A -inch squares) graham
crackers
1 package (3 ounces) cream cheese
2 tablespoon butter
A teaspoon vanilla
I'A to IV, powdered sugar
Heat and mix butter, brown
sugar, graham cracker crumbs,
coconut and milk together.
Arrange whole graham crackers
in a single layer to cover bottom of
9x13 pan. When coconut filling is
thick, spread quickly over whole
graham crackers. Top with
remaining whole crackers, press
ing them lightly into coconut fill
ing. Cool.
' Soften cream cheese. Stir in but
ter and milk. Stir in powdered
sugar until it makes a thick,
smooth frosting. Frost bars. Cut
into bars and freeze until ready to
pack lunches.
CARROT-OATMEAL BARS
2 cups grated carrots
'A cup butter
'A molasses
Lunch packers will love this sandwich. Make It ahead and freeze for easy
lunch packing. Look for the recipe, Loaf-ln-A-Round, in this section.
A cup sugar
2 eggs
A cup dry milk powder
'A water
1 cup rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
A teaspoon cinnamon
A nutmeg
2 tablespoon orange juice
(optional)
1 tablespoon grated orange rind
(optional)
1 cup raisins or broken nuts
(optional)
Preheat oven to 350 degrees.
Wash, scrub and grate carrots.
Combine butter, sugar, carrots,
eggs, dry milk, water and rolled
oats. Beat well. Add remainder of
ingredients. Bake 30 minutes. Let
cool before storing in an air-tight
container.
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If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
Sept.
12-
19-
26-
“You don’t have to be a professional chef to make delicious and
interesting meals,” according to Ed Potter at the “Mealing Place”
red meat exhibit at Ag Progress Days, Rock Springs in August.
Thousands of visitors converged on the “Mealing Place” where
Potter, a Certified Culinary Chef and Certified Culinary Educator
transformed light pink to bright cherry red meats into tantalizing
entrees.
Sizzling cajun and delicate herb fragrances mingled with the
mouth watering sjpells of beef, pork, lamb and veal during the
three-day show. Potter demonstrated just how easy the new cook
ing methods and recipes are . . . even for the novice.
The featured recipe was prepared at “The Mealing Place” by Ed
Patter.
VEAL FRANCHAISE
Prep, time 15 minutes. Makes 4 servings.
1 lb. veal cutlets, cut in 2 oz. portions
flour, as required
4 eggs, beatened
14 cup white wine
1 TBL lemon juice
14 cup salad oil
1 tsp. garlic, minced
1 TBL butter, clarified
1 TBL parmesan cheese, grated
Vi cup chicken stock £
1 TBL parsley, chopped
season to taste
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Flatten cutlets. Dredge in flour, then dredge in beaten egg. Saute
in oil until light brown. Reserve meat, discard oil. Add wine. Return
meat to pan, add cheese and stocks. Simmer until liquid is reduced
in half. Season and serve
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Recipe Topics
Irresistible Breakfasts
Oven-Ready Dinners
Apple Lovers’ Recipes
Featured Recipe
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