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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 22, 1957)
fla lion a i Sandwich d3rin 9 ead The News-Review. ROSEBURG, OREGON munwi, muouji , it3 . a n ft a, S 1 I If T 1 A 197-57 Sandwiches Are Weekend Winners WontL jrortli KVianii fooci Jd fottlUfc P.(n); .7 J J , f;-v: r o L -"r7?C Alt , This Is Good Suggestion For A Meal On A Tray An occasional supper on a tray is easy on tho cook, and fun for the family. The meal should be simple, easy to eat without knives and Children Will Love Making This Salad Fun to make, these "Ripe Olive Tower Salads. The children will love helping you put apple slices together With a cheese and ripe olive spread - sandwich fash ion. If the peel isn't too thick or tough, leave it on the apples. The gay red apple slices on green lettuce leaves make a mighty "purty" salad. RIPE OLIVE TOWER SALADS 3 or 4 tart red apples French dressing 2 3 cup drained, chopped ripe olives ' cup diced American cheese '.2 teaspoon Worcestershire sauce .Mayonnaise Salad greens for garnish Wash and core apples; slice ap proximately 'j-inch thick. Peel only if skin is tough. Marinate apple slices in French dressing. Combine olives, cheese. Worcester shire sauce and sufficient mayon naise to moisten, and stir to blend. Put apple slices together. 3 high, sandwich fashion, spreading olive cheese filling between slices and ; on the top slice of each group, Serve on garnished salad plates. Serves 4. Hamburgers Will Remain Family Favorite How do you like a hamburger? With everything'' Pass the mus tard, catsup, onions and pickles and you're happy? Or, perhaps, "Just the catsup, please." is more to vour taste, if you're a mem ber of the legion of ohveburger raters, olives, tomato and lettuce are the only proper gilding fur a broiled patty of ground beef. Chances are. the member of onr family fall inio all of tliee categories and have variations of their own. as well. When prepar iH2 hamburgers. our best bet is I" use a good basic recipe, and lei- I hem choose thnr own accom paniments. Next time you serve Crab-Filled Buns forks, and reasonably spill-proof. I Such a menu is shown here. "Crab-Filled Buns" are rich and hearty, with Swiss cheese, crab meat and flavorful ripe olives in a well-seasoned filling, heated in the soft buns. Salad gives way to eas-ier-to-eat olives and raw relishes; a bowl of crisp potato chips makes it a party for the youngsters. Mugs of coffee and milk complete a satisfying menu, good any day. Crab-Filled Bunt 1 cup ripe olives 1 cup crab meat (or 6-ounce can) IVi cups diced Swiss cheese 1 minced green onion 1-3 cup mayonnaise 1 tablespoon lemon juice Salt and pepper to taste 6 hamburger buns Butter Confetti Chicken Salad Sandwiches 1 cup chopped cooked chicken (6-ounce can) 1-3 cup chopped ripe olives 'i cup finely chopped green pepper a cup grated carrot a teaspoon salt ' ' teaspoon pepper 3 tablespoons salad dressing 12 slices whole wheat bread Butler or margarine, softened Lettuce Mix chicken, olives, green pep per, carrot, salt, pepper and salad dressing. Spread bread with butter or margarine, spread 6 slices with chicken mixture. , Cover with let- tuce. Top with remaining bread slices. Makes 6 sandwiches. Fomily Favorite Hamburgers hamburgers, try these Family Favorites. The meat is extra-tasty, season ed with salt, pepper, monosodium gliitainate, Worcestershire sauce and grated onion. Broil the ham burgers to desired doneness, and let the individualists take over, buffet-style. You can extend the buffet theme to the buns. too. Choose from on ion, poppy seed, rye, sesame seed and many other kin'l.s 01 rolls. All these breads nuke sandwiches more dramatic. Serve them often during August .National Sand wich Month Family Favorite Hamburgeri 1 pound ground beef Cut olives in large pieces. Flake crab meat, removing any bits of snell. Lomuine Olives, crao, cm-use and onion. Blend mayonnaise and lemon juice, uid stir into first mix- tiirn AHrl nlt and npnnpr tn tnstp Fill with crab mixture. Wrap each in aluminum foii, and place on fak ing sheet. Bake in moderate oven (350 degrees F.) about 25 minutes. Allow to stand 5 minutes- in wrap pings before serving. Makes 6 serv ings. Gourmet Ham' Salad Sandwiches 2 cups ground cooked ham Vi cup well-drained crushed pineapple V cup finely chopped celery '4 cup crumbled blue cheese Dash pepper 1-3 cud French dressing 12 slices enriched bread, toasted Butter or margarine Lettuce Mix ham. pineapple, celery, blue cheese, pepper and French dress Rig. Spread toast with butter or margarine. Spread 8 slices wun ham mixture. Top with lettuce. Cover with remaining toast. Makes 6 sandwiches. FOR CAMPING Convenient packaging and ease of preparation make dried fruits ideal for summer camping trips. Because of their concentrated food values they supply 3 to 4 times the amount of energy, vitamins and minerals as same amount of fresh fruits. Get several boxes of prunes raisins, apricots and other dried fruits when buying camping pro visions. With This Recipe 1 teaspoon Salt teaspoon pepper 'i teaspoon monosodium glula male 2 teaspoons Worcestershire sauce 1 teaspoon grated onion Butter or margarine I Mix meat, salt, pepper, monoso dium glutamale. Worcestershire sauce and onion. Shape mixture into fi panics. I'laie un'ii-r broiler until browned. Turn and brown other 1 side. Spread toasted buns with but- Iter or margarine. Place patty on bottom half of bun. and cover with bun top. Serve with catsup, mus- i tard, onion slices, tomato slices or sliced pimiento-stuifed olives. Planning meals for a warm Aug-1 ust weekend? Make 'em sandwich meals. For every situation there's a sandwich. Prove the versatility of sandwiches during Sandwich Time this August. You can eat royally from t rulay dinner right through to a late Sun day evening supper when you rely on King Sandwich. Yet preparation of a sandwich meal is quick and nearly effortless. This saves you time and energy for other weekend fun. Choose accompaniments that enhance sandwiches By contrasting in flavor, texture and temperature. This orangey tuna Sandwich De light is something new in tuna sal ad flavor. Plan it for Friday night supper. With it serve mugs of soup, assorted relishes, milk and cocoa brownies for dessert: Tuna Sandwich Delight 1 cup flaked tuna (7-ounce can) 3 tablespoons chopped toasted almonds 'j teaspoon grated orange rind 2 teaspoons orange juice Dash salt Dash pepper 1-3 cup mayonnaise or salad dressing 8 slices enriched bread Butter or margarine, softened Combine tuna, almonds, orange Here Is A Honey Of A Taste Treat To Make Pears, so plentiful right now, make a wonderful honey when com bined with orange and lemon juice and a dash of ginger. So good is Pear Honey, in fact, that you'll probably no sooner have yours in glasses when some member of the family will be ready to "test it." In addition to the flavor factor, the re;ipe for Pear Honey yields the spread itself plus a thick rindless marmalade which makes a scrumptuous topping for bultei cookies. Here it is: Pear Honey 8 cups pears, finely chopped 'i cup water 6 cups sugar Juice of one lemon Let's Pay Tribute To Cheese And Bread We'd like to pay tribute to two fine things during August Sand wich Alonlh one, to the sandwich itself, a noble gastronomic discov ery if there ever was one: the second, to a favorite sandwich fill ing cheese as fine a food as ever held two slices of bread together. Sandwiches hiivp acnuirod new scope and flexibility in these mod ern times, cjo longer are they lim ited to the lunchbox or the quick lunch counter in the cdrner drug clnrp The new sanrlwirh is fl sum mer supper feature, an evening re- trcsnmenl special, or a casserole surprise. Cheese figures prominently in ffivim; snndwichr-.t the new "aoue- tizing" look besides helping to give mem mai main oisn, appeine satisfying heartiness. There is a variety to suit every taste just switch the cheese in the recipe to meet your family's preference. Try these hearty sandwich spe cials. They'll be family favorites in no time. Cheeie Frosted Club Sandwich (Serves 4) 1 cup crab meat tor 1 7-oi can) 2 diced hard-cooked eggs '4 cup French dressing ' cup sweet pickle relish tsp. salt 4 fresh tomatoes, sliced Seasoned salt 12 slices bread, toasted -Mayonnaise 4 thick slices Cheddar or Swiss cheese, 4 inches square I Flake rrabmeat: mix with eggs, j French dressing, pickle relish and salt. Sprinkle tomato slices Willi j seasoned salt. Butter toast slices land spread lightly with mayon naise On a wooden hoard or bak ing sheet, make 4 2 derker sand : wiches, using tomatoes for bottom i layer and crahmeat mixture for rind, orange juice, salt, pepper and mayonnaise or salad dressing. Mix well. Spread bread with butter or margarine. Soread filling on 4 bread slices. Cover with remaining bread slices. Makes 4 sandwiches. For Saturday night dinner, fea ture zesly Cheese Hashburgers on toasted enriched buns. These are wonderfully easy because the hash comes right out of a can. For ac companiments, choose a big green salad, buttered corn-on-the-cob and a cold beverage. Serve pineapple sherbet topped with fresh berries for dessert. Cfveese Hashburgers 6 enriched hamburger buns Butler or margarine, softened 1-pound can corned beef hash '1 cup chopped sweet pickle 2 tablespoons chili sauce I'i teaspoons soy sauce Dash, salt Dash pepper 3 1-ounce slires American cheese Split buns and spread with but ter or margarine. Combine corned beef hash, pickle, chili sauce, soy sauce, salt and pepper. Mix thor oughly. Spread hash mixture over bottom half of buns. Cut cheese into lH-inch strips. Arrange 2 strips over center of each bun to Pear Honey 1 teaspoon ground ginger 2 tablespoons concentrated froz en orange juice Wash, pare, pit and finely chop pears. (The pears may be put through a food -grinder; the finer they are chopped, the clearer the product.) Place in saucepan. Add water, bring to a boil, and allow to boil ID minutes. Add sugar, lemon juice, ginger and orange juice. Mix well. Bring mixture to a full boil and boil until thick about 411 minutes. Strain out pieces of fruit. Pour into jars. Seal at once. Yield: 5 jelly jars of clear honey 2 jars thick pear marmalade. second layer. Top each sandwich with a cheese slice. Halve diagon ally. Bake 7 to 10 minutes at 4111) Deg. F.f or until cheese is melted and sandwiches are golden brown. Garnish with radishes and avoca do slices. Goorl served with mugs of milk. Cheese Ham Rolls (Makes 12) 4 cup chopped onion 1-3 cup chili sauce 13 cup green pepper chopped 'j cup mayonnaise 13 cup piccalilli '1 lb. ham, cooked and ground li to 1 lb. Cheddar cheese, grated t2 frankfurter buns Combine all ingredients except I buns. Slice buns in half and but ler. Spread mixture on bottom half 1 of buns. Replace top. Wrap buns in aluminum foil, ileal in oven at 3.ri0 Deg F., for 15 to 20 minutes. I Open-Face Special I Combine 1 pint of cottage cheese, I I small can sardines, drained and I mashed, 2 Thsp lemon juice, 1 Thsp. chopped chives and salt and pepper to taste. Spread on buttered slices of rye bread, (iarnish with a slice of tomato and a ripe olive, (iood served with hot tomato juice. ADD WALNUTS Add finely chopped wnlnuls to the batter of new packaged choc olate chip cake mix and frost with a glossy dark chocolate icing. Top with large golden walnut halves for a party look. FOR BUSY DAYS Here's dinner in a-hurry. Meat canned chicken fricassee and serve over crusty, golden baking powder hivruils (the refrigerator kind). Top with elegant slires of avocado and sprinkling of grated cheese. Hot Puffy Cheese A golden puff of cheese lightly brushed with brown forms the top of these hearty deviled Swiss puff sandwiches. A juicy slice of red tomato and zesly deviled ham fill ing are smothered beneath ju.il waiting to be discovered with the first delectable bite. Hot from the broiler, these sand wiches are wonderful fare for crisp form cross. Repeat on remaining buns. Place in broiler 4 inches from heat and broil until cheese is melt ed and lightly browned, about 4 minutes. If desired, toast bun tops in broiler. Serve sandwiches hot. Makes 6 sandwiches. Mundane Frankfurters Star In This Sandwich The most unforgettable sand wich you'll probably eat during this the mouth of sandwiches may still be the mundane frank furter. During August, the peak sandwich month, it is well to re member that the skinless frank furter combined wilh oilier ingre dients will cp-ato completely new taste sensations. America's favorite sandwich has long kept sports fans away from starvation. At u double - header, on the fifty-yard line, or in the granilsland watching thorough breds rounding into tho stretch the small, spiced, beef-pork saus age that carrn-s the name of us birttiplace, Frankfurt am Main, is still outselling its closest compe titor the hamburger by more than two-to-one. One important reason for this is variety. You can add anything to a frankfurter sandwich that you like, from fluffy scrambled eggs to chopped anchovies; blue chee..e Deviled Swiss Puff Sandwiches Sandwiches Make days. Since they are rich with dairy foods Swiss cheese and evaporated milk you can be sure they're also full of the nutri ents that provide lots of energy for fun-filled days. Deviled Swim Puff Sandwich 4 Servings 'j cup evaporated milk 1 tablespoon flour 1 tablespoon water 1 egg, slightly beaten 1 cup shredded processed Swiss cheese (Vi pound) 1a teaspoon onion juice Dash of Tabasco sauce or few Use Ripe Tomatoes For This Summer Salad Don't let the tomato season pass you by without combining the tangy red truil with mellow avocado in a variety of delectable salads. For pleasing flavor and color contrast, avocados and tomatoes are a matchless combination. In this "Av ocado Crunch Salad" crushed po tato chips add interesting texture contrast, and help "stretch" one avocado into 4 generous servings. Avocado Crunch Salad 1 large avocado Lemon juice Salt 2 peeled medium-sized tomatoes Vi cup sieved Roquefort cheese 6 tablespoons mayonnaise Lettuce or endive for garnish Crushed potato chips Cut avocado into halves length wise and remove seed and skin. Cut crosswise into medium thin slices. Sprinkle with lemon juice and salt. Cut tomatoes into wedges. blend logeiner cheese and mayon naise. Arrange avocado and toma to in attractive pattern on garnish ed salad plate; center with cheese mixture and sprinkle with potato cnips. Serves 4. Make-Ahead Dessert SI art this easy make-ahead des sert by baking meringue shells a day early. At party-time spoon creamy vanilla ice cream and sweet canned cling peach slices into each shell. Or. nest a canned cling peach half in each meringue nd spoon ice cream into peach cup and top wilh fresh berries. Frankfurter Specials spreads to baron wraps just so long as the added ingredient isn't so strong that it oilmen the de licious frankfurter flavor. So, for concocting exotic and unusual fare dress-up a skinless IrankfiirLr wilh a flare! Here are twu recipes that should be on your tasle lie.. ling menu this month and alt- er you've tried Ihem you'll sec thai ; lavish ingredients are not the oniy i secret to tasty frankfurter dishes. , First : Skinless Frankfurters j 'En Brochette I Cut franks into one inch slices. I Thread on skewers with par-bulled onion slices and apple slices. 1 Broil over glowing coals wilh the I following basting sauce and serve ion buttered toasted buns: ' 1 .'I cup brown sugar 1 j teaspoon ruttiieg 2 tablespoons orange juice 6 tablespoons butter, or margar ine, melted Then here is a frankfurter d Hearty Fare grains cayenne, if desired ai teaspoon baking powder 6 tablespoons deviled ham 2 tablespoons evaporated milk 4 slices tomato 4 slices bread Heat the v cup evaporated milk in top of a double boiler. Mix flour with water. Stir into the milk and cook until thickened, about 5 min utes. Add the beaten egg, cheese and seasonings, and continue cook ing until the cheese is melted and the mixture is thick and creamy. Set aside to cool. Blend the ham with the 2 tablespoons evaporated milk. Spread the slices of bread with the ham mixture, then top each wilh a slice of tomato. Blend the baking powder into the cooled cheese mixture. Spread the cheese mixture thickly on each sandwich. Place sandwiches in individual shallow casserole or in a shallow baking pan. Place under broiler. Using moderate heat, broil until the cheese is puffed and slightly browned on top. Serve at once. Note: the cheese mixture may be prepared, except for the baking powder, the day before it is to be used. It should be removed from the refrigerator an hour before us ing, so that it will soften for easy spreading. Add the baking powder just before using. Avocado Orange Drink Is Summertime Treat 1 Hot weather can be positively en joyable when "Avocado Orange Sparkler" makes its debut. It's an ideal way to use the bountiful sum mer avocados now in the market, and because the fruit is rich and velvet-smooth it makes a luscious beverage. You'll be sorry to ace cold weather come. Avocado Orange Sparkler 4 tablespoons sieved avocado Few grains salt 4 cup vanilla ice cream 1 tablespoon sugar Vi cup chilled orange juice Vj cup chilled sparkling wate Combine avocado, salt, ice cream, sugar and orange mice in cold bowl. Beat with rotary beat er until smooth and fluffy. Add sparkling water and serve imme diately. For best results use elec tric mixer or blender on high speed. Makes about l'ii cups. light with a new twist. Cover franks with biscuit dough strips' and bake slowly over glowing coals as our recipe directs: Frankfurter Twists 2 cups biscuit mix 2 3 cup milk 3 lablespoons chili sauce 1 teaspoon horseradish 12 skinless frankfurters cup melted butter or mar garine Blend biscuit mix wilh milk into a soft dough. Knead gently on a lightly floured board, anil roll out lo 9 x 12 inch rectangle. Spread dough with relish mixture of chili sauce, mustard and horseradish. Cut into 12 strips, each -'i inch wide and 12 inches long Cov.T each frankfurter with a strip ol dough, twisting, diagonally and taslcn dough together at each end lo seal it. I'a.'k in foil or wax pa per. At destination hru.ih each Frankfurter Twist with melted but ter and bake on roasting skewers, until dough is toasty brown. ') I
