.BNjnewtir Fanning, Saturday, Saptambar 16, 1895
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
household members prepare on
the-run breakfasts and hastily pack
bag lunches.
To piA an end to some of the
morning confusion and to help
provide more creative, nutritious
take-along lunches, here are some
suggestions:
• Create a bag lunch menu that
allows you to shop and plan ahead
for supplies.
• Spread butter or mayonnaise
right up to the edges on both slices
of bread to prevent sandwich fill
ings from seeping through.
• Spread bread slices or hambur
ger buns out and, using an ice
cream scoop, fill sandwiches
assembly line fashion.
• Stack several sandwiches
together and cut all at once.
• Cut sandwiches for youngsters
in small, fun shapes hamburger
buns into pie-wedge quarters or
bread into diagonal strips.
• For dieters, put sandwich fill
ing into a scooped-out tomato, let
tuce leaf, or pita pocket.
• Use salad dressings such as
Thousand Island, Creamy Garlic,
or Ranch Dressing to make excel
lent spreads for meats.
• Keep foods cold by packing
into lunch bags or boxes with a
chilled can of juice, frozen sand
wich or cookies. Frozen items will
thaw in time for lunch.
• Pack separate bags of sand
wich garnishes such as lettuce,
tomato, and green pepper slices,
and celery sticks. Salad greens stay
crisp if first wrapped in a damp
paper towel.
• Pack a creative mixture of
cheeses in one bag and a variety of
crackers and breads in another.
• Save time and money by pur
chasing or making large amounts
and portion-packing the items in
tight bags and containers to seal in
freshness. Cookies and sandwi
ches may be frozen until ready to
use.
• Enlist the help of your children
when packing lunches. If children
help prepare a meal, they are less
inclined to throw it away. Older
children should be encouraged to
look through cookbooks for ideas
for lunches.
• Bagles with light cream cheese
or peanut butter is a healthy alter
native to sandwiches.
• Pack bite-size wheat, rice, and
com cereal squares.
• Melon balls and cubes of fresh
fruit in a plastic container.
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
23- Rice Month
30- Chicken Month
October
7- National Pork Month
14- Ground Beef
Bag A Lunch
LITTLE DEBBIE’S
OATMEAL SANDWICH
1 cup shortening
2'A cups sugar
1 cup molasses
4 eggs
Beat together ingredients. Sift
flour and spices and add to above:
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
Stir in 4 cups quick oatmeal.
Roll in little balls and press slightly
on greased cookie sheet Bake at
350 degrees for 15 minutes.
Filling:
2 cups confectioners’ sugar
2 eggs, beaten
1 teaspoon vanilla
Beat filling ingredients well and
add '/} cup shortening. Continue
beating until smooth. Spread
between two cookies.
Mrs. Carl Martin
Goshen, In.
BIG APPLE BARS
1 cup sifted flour
'A teaspoon salt
A teaspoon baking soda
'A cup light brown sugar
1 cup quick-cooking rolled oats
'A cup shortening
2 tablespoons butter
2'A cups tart apple slices
'A cup sugar
Sift flour with salt and baking
soda. Stir in brown sugar; mix in
rolled oats. Cut in shortening until
mixture is crumbly. Press half of
the mixture firmly into bottom of
8-inch square pan. Dot with butter.
Add apple slices and sprinkle with
cup sugar. Cover with remain
ing crumbs. Bake at 3SO degrees
for 45 minutes until top is golden.
Cut in 6 large bars.
DRIED BEEF
SANDWICH FILLING
4 ounces dried beef
4 ounces sharp cheese
1 medium onion
1 medium green pepper
2 eggs, beaten
1 tablespoon flour
6-ounce can tomato puree
Grind together dried beef,
cheese, onion, and green pepper.
Combine with eggs, flour, and
tomato puree in saucepan. Cook
for 10 minutes or until thickened,
stirring constantly. Cool to room
temperature. Store in refrigerator.
Yield: 20 servings.
Grange Cookbook
PUMPKIN WHOOPIE PIES
2 cups brown sugar
1 cup oil
2 eggs
1 teaspoon cinnamon
Vi teaspoon cloves
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin
Combine all ingredients. Drop
by spoonfuls onto cookie sheets
and bake at 350 degrees for about
10 minutes.
Filling;
2 egg whites
2 teaspoons vanilla
4 tablespoons flour
2 cups confectioners’ sugar
4 teaspoons milk
'A cup shortening
Beat together until fluffy.
Spread filling between cookies to
firm whoopie pies.
PUPPY CHOW FOR PEOPLE
1 cup milk chocolate chips
-1 cup semisweet chocolate chips
1 cup peanut butter
'A cup butter
16-ounces Crispix cereal
2 cups confectioners’ sugar
Combine chocolate chips, pea
nut butter, and butter in saucepan.
Cook over low heat until melted,
stirring occasionally. Pour over
cereal in large bowl; toss until
coated. Stir in confectioners’
sugar, toss or shake until coated.
Yields 10 servings.
Helen Jacobson
Mahoning Valley
PRETZEL SNACK
1 cup melted butter
1 envelope onion soup mix
1 pound large hard pretzels,
broken
Sarah Clark
Breezewood
Mix melted butter and soup mix
in small bowl. Add to pretzels in
large bowl; mix well. Spoon into
9x13-inch baking pan. Bake at 200
degrees for 2 hours, stirring at 20
minute intervals. 8 servings.
Pita bread
Cooked chicken chunks
Creamy ranch dressing
Dill pickle, chopped
Tomato chopped
Fill pita pocket with chicken,
pickle, and tomato. Top with ranch
dressing.
DIJON
V* cup mayonnaise
'A cup chopped green onions
1 tablespoon Dijon mustard
1 teaspoon dried dill
Dash pepper
2 cups cubed chicken or turkey
6 croissants
Lettuce
Tomato
Combine mayonnaise, green
onions, mustard, dill, salt, pepper,
and chicken. Fill croissants with
lettuce, tomato, and salad. Serves
6.
Barbie Fisher
Quarryville
PITA SANDWICH
CHICKEN SALAD
The Shartlesville
Community Cookbook
pi pockc
versatile lunches..
CHEESE SANDWICH
SPREAD
6 eggs
1 pound longhorn cheese, at
room temperature
4-ounce can pimentos
Salt and pepper to taste
1 cup mayonnaise
Cook eggs in water in saucepan
until hard-boiled. Cool slightly.
Grind with cheese and pimentos.
Combine with salt and pepper in
mixer bowl. Add mayonnaise; beat
for S minutes or until smooth.
Store in refrigerator. Yield: 6 cups.
SHAKE AND BAKE
CHICKEN
2 cups dry bread crumbs
2 tablespoons paprika
A cup shortening
2 teaspoons onion powder
1 teaspoon red pepper
'A cup flour
4 teaspoons salt
2 teaspoons sugar
2 teaspoons ground oregano
1 teaspoon garlic powder
Mix together ingredients until
crumbly. Store in covered contain
er. Makes about 3 cups. Bake in
3SO degree oven for about VA
hours. Refrigerate. Wrap in foil the
next day.
Featured Recipe
A newly-released cookbook, “Brethren Disaster Relief Cookbook,”
promises to be a favorite among cooks. The hardcover, spiral bound
book with tab dividers is easy to read and contains 1,014 recipes.
It was compiled by a committee raising funds for victims of disaster.
The cookbook will first be sold for $2O at the Brethren Diaster Relief
Auction held at the Lebanon Area Fairgrounds on September 22 and
23.
Mailorders for the cookbook will be accepted only after September
25, by sending $25, which includes postage and handling. For a copy,
send a check made out to Brethren Disaster Relief and include your
complete mailing address to Audrey Myer, 145 S. Shirk Rd., New Hol
land. PA 17557.
For more information about the cookboob and auction, turn to page
82, Here is one of Audrey Myer’s recipes, which is included in the
cookbook.
ONION LOAF
2 tablespoons butter or bacon fat
V* cup white commeal
1 egg, beaten
% cup chopped onion
l'/i cups buttermilk
'/> teaspoon salt
'A teaspoon pepper
Put butter in 1-quart casserole or loaf pan and heat in oven. Mix
together ingredients until smooth and put into heated pan. Bake at 425
degrees for 30 minutes.
GINGER SNAPS
Old Recipe
1 cup sugar
1 cup molasses
1 cup butter
1 tablespoon ginger
1 teaspoon baking soda dissol
ved in a little water
As much flour as can be stirred
Pinch off pieces as large as a
good-sized marble; roll in the
hands; flatten slightly and place on
cookie sheet, leaving room for
them to spread. Bake in 3SO degree
oven watch closely, as they
bum easily. Leave on sheet until
cool enough to snap. Children’s
Delight.
This recipe is from an 1894
cookbook. That is why directions
and measurements are a bit vague.
Anita Moyer
Bernville
ROAST BEEF KAISER
Kaiser roll
Roast Beef slices
Horseradish OR Coleslaw
Slice roll and fill with cold roast
beef topped with horseradish or
coleslaw.
(Turn to Page B 8)