Brown Bag Lunches That
Will Send You Packing
It’s always been a challenge to
create school lunches kids will
actually eat. Cookies and chips
always seem to get snapped up,
while snadwiches and fmit never
make it out of the bag. Careful
shopping can help make lunches
both sweet and nutritious.
Lots of people—kids and
adults—are choosing to “Brown
Bag It” these days. Some carry
lunches to control the quality and
quantity of what they eat; others to
cut costs, save time, or to cut calo
ries. Besides, most people feel that
a homemade lunch tastes belter.
Whatever the reason, the basis for
most bag lunches is the sandwich.
A good lunch includes protein,
fresh fruits or vegetables, bread
and a beverage. Let’s take a look at
each of these. The only limit on
sandwich combinations is your
imagination and your refrigerator.
Some of the suggestions may
sound strange, but give them a try.
Protein
•Cheese: slice or grate; combine . C old pizza
with pickles, nuts, onion or *yogurt-good by itself or mixed
crushed pineapple. with cut up fruits or vegetables.
•Nuts: try chopped walnuts and Fruits and Vegetables
raisins with cream cheese. Pack a t least one fruit or veget
•Peanut butter: in addition to the able, preferably fresh. Offer some
old standbys of jelly or honey, try 0 f t h e less common fruits. Try
raisins, sliced apple or banana, switching from apples and oranges
chopped prunes, Swiss cheese, let- to strawberries, pears, cherries,
tuce and mayonaise. grapes, oiange sections, sliced
•Egg: mix chopped, hard pineapple, melon wedges, berries,
cooked egg with yogurt or mayon- plums and pears or grapes once in a
naise. For variety, add one of the while. For a change from carrot
following: onion, celery, green/ slicks try lettuce wedges, cherry
pepper, raisins, grated carrot or tomatoes, cauliflower and florets
zucchini, nuts, olives, grated or cucumber strips,
cheese or chopped pecans. If you’re sending canned fruit,
•Fish: if you cook fish for din- drain off the sugary syrup and put
Recipe Topics
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.
24-
Oct.
1-
8-
Get out your recipe files and send your favorite pork recipe to
Lancaster Farming. During October in honor of Pork Month, we
will feature YOUR favorite recipes using pork products. Whether it
is stir-fry, grilled, broiled, or cooked, we want to hear from you.*
When you send a recipe, the state Pork Women’s Council will
mail you a free barbecue apron. The aprons, which are made
from navy blue, high quality poly/cotton twill, are suitable for
both men and women. LIMIT: ONE PER FAMILY. Make sure you
include your name and full address so your apron will not be
delayed. Send your recipe to Lancaster Farming Pork Promotion,
P.O. Box 366. Lititz, PA 17543.
ner, cook enough for tomorrow’s
sandwiches. Mix with mayonnaise
or tartar sauce. Add lettuce for col
or and extra nutrition.
•Meat: what did you have for
dinner last night? Meatloaf? Ham?
Chicken? Roast beef? Slice it and
add a pickle, or chop it and mix
with other chopped good
ies...celery, fruit or other
vegetables.
•Processed lunch meats (bolog
na, salami) are tasty and quick,
however they arc expensive, and
can be high in fat and sodium.
A brown bag lunch docs not
have to mean a sandwich. In fact,
lunch without a sandwich opens up
many possibilities, one of which is
less preparation. Try:
•a hard cooked egg left in the
shell—nature’s protective
covering.
•cold, cooked meat such as a
chicken leg or several slices of
roast beef or pork.
•cubes of cheese and meat
Breakfasts For Hungry People
Pork Month
Pork Month
Pork
Bored with the same old lunch? Try cream cheese on a bagel. Top with sliced
apples and sprinkle with raisins, nuts and dates.
the fruit in a plastic container.
Bread
Provides energy, vitamins and
fiber. Use either whole grain bread
or enriched white bread. For varie-
ty, try rolls, bagels or crackers
Beverage
Milk is recommended. Fruit
juice is fine, if the lunch contains
some cheese or yogurt for calcium.
Avoid soda and high sugar drinks.
Snacks or Desserts
Try to keep them simple and low
in sugar and fat. Some possibilities
could be fresh fruit, oatmeal cook
ies, sunflower or pumpkin seeds,
unsalted popcorn or peanuts.
A surprise can brighten your
child’s or your spouse’s day. A
note that says, “I love you,” a short
poem or a funny picture will cer
tainly be a hit.
(Turn to Page B 8)
Featured Recipe
Darlene Burkholder, Alburtis, goes whole hog over pork- the
other white meat.
“Pork has come a long way in recent years,” she said, “It’s lean
and nutritions.”
She believes that cooks unaccustomed to the new breed of pork
often over code it and destroy its natural flavor.
As the National Pork Women Council Director, a fulltime nurse
and the wife of Stephen Burkholder who was named the PA Pork
All-American, Darlene has a file full of fresh ideas for pork.
If you’d like to learn how you can win a barbecue apron through
the exciting pork promotion that she tihs planned, read page 816.
In the meantime, try her favorite pork recipe.
Bavarian Pork Dinner
2 cups cubed red potatoes
'A cup water
1 small onion
1 can 16 ounces washed/drained sauerkraut >
2 pound boneless loin roast
1 medium apple (cored and thinly diced)
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1 teaspoon caraway seed
2 tablespoons flour
1 cup apple juice
Browning Agents:
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
'/• teaspoon minced garlic
'A teaspoon lemon pepper
In large floured cooking bag, combine potatoes, onion rings, and
water. Microwave at high for 7 minutes or until potatoes ‘stick’
done. During this, rub the exterior of the roast with the mixture for
browning. To the potatoe/onion mixture, combine sauerkraut,
brown sugar, lemon juice, diced apples, and caraway seed. Top
with pork loin and close cooking bag, venting the tied end. Micro
wave at 30% power for 20-25 minutes, inverting the roast at this
time. Microwave roast at 30% power for another 20-25 minutes. At
this time, add the apple juice, flour combination. Microwave at
30% power for 5-10 minutes, or with, roast reaches 155 degrees.
Allow standing time of approximately 10-15 minutes. Garnish with
cored apples and parsley. .