86-LancMter Farming, Saturday, September 6, 1997
Lunch Is In The Bag
Brown bagging your lunch can
be a delicious way to eat healthier
and save money. To make a truly
memorable sandwich, you have to
use the very best ingredients.
With low fat cold cuts, fat-free
mayonnaise, lettuce and tomato, a
sandwich amounts to less than 200
calories, and provides protein,
grain, and vegetable carbohy
drates. Serve it with an apple,
orange or banana for an easy low
fat lunch.
Sandwiches can also be fim. to
make lunch a little more interest
ing, try these exciting sandwich
ideas from Carl Buddig and Com
pany, maker of low-fat quality
cold cuts:
• Want to encourage your child
ren to eat their sandwiches? Why
not name the “Sandwich of the
Day”
For a Batman and Robin, stuff a
pita bread with ham and turkey,
add chopped apples, mix with low
fat mayo and pine nuts.
For a Pilgrim’s Po Boy, spread
cream cheese and jellied cranberry
sauce on a hoagie bun, then top
with sliced turkey.
Surprise your child with an
April Fool’s. Roll up ham and
turkey slices (2 or 4 of each), serve
on a hot dog bun with ketchup,
mustard, and relish.
For a Ham ’n Goosebumps,
serve ham on rye with a mustard
mayo combination. On the side,
serve red gelatin with grapes.
• Why should kids have all the
fun? Grown-ups also enjoy special
sandwiches for special events.
For Columbus Day, sail a Pinta
Pita—golden brown pita pockets
stuffed with turkey, chopped let
tuce, and tomato pieces right into
their lunch bags.
On Halloween, the gang could
go for a Ghostbuster, french bread
or a soft roll loaded with sliced
turkey and melted mozzarella
cheese.
For Christmas time, the Santa
Submarine features Ho Ho Ham,
with red, ripe tomato slices with a
leafy green lettuce served on a soft
roll.
For the Fourth of July, why not
serve Texas Barbecue Beef—
sliced beef piled on a soft bun.
Serve open faced with tangy bar
becue sauce.
Here are some lunch sugges
tions from Betty Light.
• Frozen bread: Using frozen
bread ensures the sandwich tastes
fresh and keeps filling fresh until
lunch time.
• Freeze juice: Fill juice in con
tainer Vi -inch from top and stick in
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- 13- National Rice Month
20- National Honey Month
27- National Chicken Month
October- 4- Apple Recipes
freezer the night befoted. Helps
keep lunch cool and assures cold
drink for lunch.
• Keep sandwiches from getting
soggy: Butter bread from crust to
crust before spreading filling on
bread.
When using lettuce, wrap it
separate and then place it on the
sandwich when ready to eat
Make your sandwiches with
spread filling the night before and
place in coldest part of
refrigerator.
• Ham: have deli slice ham very
thin; freeze ham in single portions.
Spread bread, place in plastic wrap
and place that in the lunch with the
frozen ham on the side so it can be
put together before eating.
Vegetables: Wrap lettuce, cel
ery, carrots or any veggie in a
moist paper towel before placing
in plastic bag. Keeps veggies moist
and use towel to wipe hands at the
end of lunch.
• Frozen cake: Wrap each serv
ing in plastic wrap and stick in
freezer. At lunchtime, the cake will
be ready-to-eat and won’t be soggy
from melted frosting soaking into
cake.
• Use insulated lunch bags.
PEANUT BUTTER
AND HONEY MIX
1 cup peanut butter
Honey to taste
When peanut butter in jar is half
empty, add enough honey to taste.
Use within a month.
GARDEN SALMON
SANDWICHES
1 can salmon
3-ounces cream cheese,
softened
'A cup mayonnaise
1 tablespoon lemon juice
4 bagels, halved
Choice of fresh vegetable
toppings
Drain and flake salmon. Blend
cream cheese, mayonnaise, and
lemon juice; spread over halved
bagels. Top with salmon. Garnish
with choice of vegetables. Makes 4
servings.
Suggested fresh vegetable top
pings: Alfalfa sprouts, sliced green
pepper, sliced cucumber, sliced
mushrooms, diced tomato,
chopped green onion, and parsley.
Toasted halved English muffins
or sliced rye bread may be used in
place of bagels.
Hot dog roll
Peanut butter and honey mix
1 banana
Spread hot dog roll with peanut
butter and honey mix. Wrap in
plastic wrap. Place in lunch bag
with banana.
At lunch time, peel banana and
place in the roll with peanut butter.
Betty Light
Lebanon
Betty Light
Lebanon
40 saltine crackers (unbroken)
1 cup butter
1 cup brown sugar
12-ounces milk chocolate chips
Ground nuts
Line a cookie sheet with foil.
Line the foil with unbroken saltine
crackers. Cook together butter and
brown sugar. Boil slowly 3
minutes. Pour over crackers. Bake
7 minutes at 375 degrees. Remove
from oven. Sprinkle with milk
chocolate chips. Spread evenly
over crackers. Sprinkle with
ground nuts. Cool 20 minutes. Cut
along cracker edges.
Delicious and easy.
LUNCH BOX TREAT
Cake:
2 cups sugar
2 cups flour
'A teaspoon salt
2 teaspoons baking powder
2 teaspoons butter
1 cup milk
4 eggs
1 teaspoon vanilla
Topping:
Grease and flour 11x17-inch
pan. Mix above cake ingredients
together and beat' pour into pre
pared pan. Bake at 330 degrees for
IS minutes. Take from oven and
spread room-temperature peanut
butter on top. Put in freezer for one
hour. Melt chocolate candy bar on
top. Keep in refrigerator.
E-town Brethren-
In-Christ Cookbook
For packed lunches, take advantage of in-season fruits whenever possible.
BANANA DOG
HEATH BAR
Josephine Matenus
Dallas
(Turn to Page BB)
Featured Recipe
Don’t be chicken, enter the Delmarva Chicken Cooking Contest
The contest is open to residents of 12 eastern states and the District
of Columbia. Twenty finalists will be chosen by recipe judging to
receive an expense-paid weekend to the cook-off finals set for June
12-14, 1998 on the scenic Delmarva Peninsula.
First prize is a Caribbean dream vacation with $l,OOO in spending
money and gifts from Cutco Cutlery, McCormick and Company, and
Mid-Atlantic Propane Gas Association. Second- and third-place win
ners will receive $2,500 in cash and gifts from Cutco and McCormick
companies. Specialawards will be given to the best quick and easy and
best dark meat chicken recipe.
Recipe entries must be original and previously unpublished.
Broiler-fryer chicken, whole or any combination of parts, is the only
required ingredient. Recipes should make four to eight servings. Judg
ing will be based on appeal, ease of preparation, taste, and appearance.
Deadline for entering is Feb. 1, 1998.
Here is the 1996 winning recipe from Julie Fox, Annapolis, Md.
CHICKEN WITH MUSHROOMS AND FRESH SAGE CREAM
4 broiler-fryer chicken breast halves, boned, skinned
2 tablespoons flour
A teaspoon salt
'/• teaspoon freshly ground pepper
3 teaspoons olive oil
2 cloves garlic, minced
VA cups sliced crimini mushrooms or white button mushrooms
A cup chopped green onion
'A cup dry white wine
8-ounces low-fat cream cheese, cubed
'A cup grated parmesan cheese
A cup low-fat milk
2 tablespoons chopped fresh sage
4 cups hot cooked linguine
Parmesan cheese
Fresh sage
On hard surface with meat mallet or similar flattening utensil, pound
chicken to 'A -inch thickness. In a shallow dish, mix together flour,
salt, and pepper. Add chicken, one piece at a time, turning to coat on
all sides. In large non-stick frypan, place oil and heat to medium-high
temperature. Add chicken and cook, turning, about 8 minutes or until
chicken is brown and fork tender. Arrange chicken, on platter; cover
loosely and keep warm. To drippings in frypan, add garlic,
mushrooms, green onion, and wine.
Cook, covered, over medium-low heat 3 mintues or until vegetables
are tender. Add cream cheese, parmesan cheese, milk, and sage; stir
constantly until cheeses melt and sauce is smooth. Place linguine on
four serving plates; arrange chicken on Jinguine. Spoon mushrooms
and sage cream over chicken. Pass additional parmesan cheese and
garnish with fresh sage. Makes 4 servings.