Back-To-School
As fall draws near and children
return to school, busy parents con
cerned about what their kids eat are
looking for easy-to-make treats
that won’t be lunchtime trade-ins
but definite keepers.
Brown bag lunches are conve
nient and economical and have
sustained generations of children.
But packed lunches carry with
them the reputation of being mun
dane, unappealing, and dull.
Smart choices include not only
taste and convenience but also
good nutrition. A lunch should
include selections from five food
groups: milk, cheese, and yogurt;
meat, poultry, fish, and alternates;
fruit; vegetable; and bread and
other grain products. While it’s not
essential to pack a food from each
group for lunch, doing so helps
meet daily nutritional needs.
Keep lunch interesting by pack
ing a variety of different foods.
Make a sandwich one day, a salad
another, include a hot or cold soup.
Vary sandwich breads and fillings.
Consider textures, colors, and
flavors.
Dairy & Nutrition Council Mid
East offers the following sugges
tions to make your lunchtime a
good lime for healthy eating:
Yogurt, fresh fruit, and a high
fiber muffin.
Cold pasta salad with fresh veg
etables (broccoli florets, cherry
tomatoes, chopped green pepper,
and shredded carrots) and chunks
of mozzarella cheese. Add a slice
or two of Italian bread.
Chef salad (any combination of
greens, fresh vegetables, lean meat
or poultry, and Swiss or cheddar
cheese) stuffed into whole wheat
pita.
Fresh fruit salad topped with
plain yogurt and a dash of cinna
mon. Serve with nut bread or
muffin.
Cold chicken, French bread,
fresh fruit, and cheese.
Mix cottage cheese with
chopped vegetables or serve with
fresh fruit. Add a muffin, melba
toast, or a hard roll.
Finish off lunch with a thermos
of ice cold milk.
Start the school year right
pack a lunch with imagination and
appetite appeal.
PEANUT BUTTER AND
RAISIN SANDWICH
2 tablespoons peanut butter
2 tablespoons raisins, chopped
2 slices bread
Mix peanut butter with chopped
raisins. Spread one slice of bread
with mixture. Sandwich with
remaining slice.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
September
12- National Honey Month
19- Grandma's Favorite Recipe
26- National Rice Month
October 3- National Pork Month
Hone On The Range
Lunches
BANANA QUICK BREAD
SANDWICH WITH PEANUT
BUTTER-BACON FILLING
Filling:
1 loaf Banana Quick Bread'*'
1 tablespoon peanut butter per
sandwich
1 slice crumbled bacon per
sandwich
Mix 1 slice crumbled bacon
with 1 tablespoon peanut butter for
each sandwich. Slice bread into
A -inch slices and spread with fill
ing. Assemble finished sandwich
and store in individual plastic
sandwich bags.
"‘Banana Quick Bread
VA cups flour
VA teaspoons baking powder
'A teaspoon baking soda
V< teaspoon salt
% cup sugar
'A cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe bananas
A cup chopped nuts
Preheat oven to 350 degrees.
Mix together flour, baking pow
der, soda, and salt. Set aside.
Cream sugar and shortening
until light, scraping sides of bowl
often. Add eggs, one at a time, and
the milk, beating until smooth after
each addition. Add flour mixture
and bananas to creamed sugar and
shortening, beating until smooth
after each addition. Fold in nuts.
Pour batter into a lightly greased
loaf pan. Bake 60 to 65 minutes.
Cool in pan 10 minutes. Remove
from pan; cool.
ZUCCHINI BARS
V* cup butter
A cup brown sugar
A cup sugar
2 eggs
1 teaspoon vanilla
VA cups flour
IA teaspoons baking powder
2 cups shredded unpeeled
zucchini
1 cup coconut
% cup chopped nuts
Cream butter and sugar; add
eggs gradually. Beat in vanilla. Stir
in flour and baking powder. Stir in
zucchini, coconut, and nuts.
Spread in greased 13x9-inch pan.
Bake at 350 degrees for 40
minutes. Cool and frost.
Frosting;
1 cup confectioners’ sugar
3 'A tablespoons milk
1 A tablespoons melted butter
1 teaspoon vanilla
A teaspoon cinnamon
Beat ingredients until smooth.
1 cup quick or old-fashioned
oats
In medium bowl, combine flour,
oats, coconut, wheat germ, cinna
mon, allspice, baking soda, and
salt; set aside. In large mixer bowl,
cream butter, brown sugar, and
granulated sugar. Beat in egg,
pumpkin, and vanilla. Beal in flour
mixture. Stir in raisins and nuts.
Drop dough by rounded table
spoons onto greased baking sheets.
Bake in preheated 3SO degree oven
for 15 to 20 minutes or until lightly
browned. Cool on wire racks.
FREEZE-AHEAD
CHICKEN SANDWICHES
Vi cup shredded Swiss cheese
3 tablespoons com relish
1 tablespoon finely chopped
green pepper
Dash salt
Cindy Eshleman
Jonestown
3 tablespoons dairy sour cream
% cup chopped cooked chicken
or turkey
Combine cheese, relish, green
pepper, and salt. Blend in sour
cream. Add chicken. Butter bread
slices. Divide mixture evenly on
four slices. Cover with remaining
bread. Wrap individually and
freeze until ready to pack in lunch
boxes. Sandwich will thaw in
wrapper within 2 to 3 hours.
Kids will love take-along lunches that creatively combine favorites such as Banana
Quick Bread Sandwiches with Peanut Butter-Bacon Filling. Sandwiches can be
assembled In advance and stored in zipper top sandwich bags.
PEANUT BUTTER NUTTER BUTTER
CORDON BLEU SANDWICH
2 teaspoons peanut butter 2 tablespoons peanut butter
2 slices ham 2 tablespoons marshmallow
2 slices Swiss cheese cream
2 slices white bread 2 slices white bread
Spread the peanut butter Mix peanut butter with marsh
between two slices of ham. Add mallow cream. Spread mixture on
cheese and sandwich between two one slice of bread. Sandwich with
slices of white bread. Brush with remaining slice,
melted butter, put on hot griddle.
Brown both sides
GRANOLA AND
PUMPKIN COOKIES
2 cups flour
1 cup shredded* coconut
'A cup wheat germ
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon baking soda
'A teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
1 cup raisins
1 cup nuts, chopped
8 slices whole wheat bread
Butter, softened
ADD THE MAGIC TOUCH
Although sandwiches are the mainstays of the lunch box, the Ameri
can Dairy Association suggests you select from these other categories
to make that meal-away-from-home a special treat:
• Pack a munchable or two: cheese-stuffed celery, cubes of cheese'
on a wooden pick with pickles and olives; bunch of grapes, cherries or
strawberries, stuffed prunes or dates; small bags of com or potato
chips, chocolate covered raisins, marshmallows, candied orange peel,
cupcakes or cookies; any whole fruit like an apple, pear, orange, or
banana.
• Make ahead and freeze: chicken, tuna, cheese and cheese spreads,
shrimp or ham salads in sandwiches.
• Thermos tactics: milk, cocoa, flavored milk drinks, buttermilk or
skim milk or cream soup. Squat thermos will hold baked custard, pud
dings, chilled fruit or berry-flavored yogurt, salads, cut-up fruits.
• Surprises: special occasion card, cartoon, slick of gum or small
change for an after-school treat.
• Opt for interesting carry-alls, fresh, colorful sandwich sacks,
denim tote bags, containers flat enough to fit a briefcase.
Build A Better Sandwich
Does the mention of 'sandwich* conjure up visions of bologna and mustard on white bread?
A flashback to school days? While the mainstay of most brown bag lunches is the sandwich,
a little Imagination and creativity can turn the mundane Into a gourmet treatl Pick and choose
from the following
The Foundation
Bread/Bagel/Rolls
Wholewheat
Multi-grain
Oatmeal
Pumpernickel
Rye
Onion
Potato
Cinnamon
Raisin
Italian
French
Boston brown
Pita
Tortillas
Crackers
English muffins
Rios cakes
(Turn to Pago B 8)
Fillings
Lean Meat
Ham
Roast Beef
Pork
Ctildten breast
Turkey breast
Cheese slices
Swiss
Mozzarella
Monterey Jack
Chicken salad
Tuna fish
Meatloaf
Cottage cheese with
chapped vegetables
Peanut butter with
chapped raisins, apples
pineapple, or bananas
Egg salad
Bean filling
Add-onk
Salad greens
Spinach leaves
Onion slices
Cucumber slices
tomato slices
Bean sprouts
Alfalfa sprouts
Pickle slices
Apple slices
Pineapple slices
Coleslaw
Green pepper rings
Zucchini slices
Dairy tNutrMon Count* MM East