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The News-Review. ROSEBURG, OREGON munwi, muouji , it3
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197-57
Sandwiches Are Weekend Winners
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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.
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