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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 21, 1962)
o o Intel? Aire Some Of e Young Housewife Creates Humdinger Of Yum-Dinger! The Yum-Dinger, an interesting pork sandwich created from a combination of foods "I thought vftiuld taste good together," has won for young Eileen DeLor of Killbuck, Ohio an honored place among the Top Twenty sandwich creators of 1962. To create her humdinger of a Yum-Dinger, Mrs. DeLor layers a 1 hamburger bun with sliced cold roast pork, an impeded orange slice, a slice of onion and a gen erous spoonful of who cranber ry sauce. 23-year-old Mrs. DeLor is the contest's youngest winner. She's presently c o ok for Hale's Restaurant in Killbuck. Mrs. De Lor has been in the restaurant food production field for two years. At home Mrs. DeLor enjoys put ting her creative culinary talents to work by preparing and serving Dietician Is Inventor Of California Gourmet "I love good sandwiches, so why not put my ideas to work for me!" said Viola English of Maplewood, Mo. She did and her sandwich cre ation has won her top honors in the 1962 National Sandwich Idea Contest. The California Gourmet is Miss English's prize winning sandwich. In creating it, she combined blue cheese, ham and turkey slices, avo cado and tomato slices on French bread, spooned creamy French dressing over the top, covered it with lettuce and more F re n c h bread to yield a winner. As a traveling dietitian for the Management Food Service Division of Stouffer Foods Corporation in Philadelphia, Miss English has ful filled her college dream of a trav eling job. Since joining Stouffers 11 years ago, she has worked in Chi cago; Cleveland; Detroit; Phila delphia; Pittsburgh; Shaker Heights, Ohio; Wynnewood, Penn sylvania and Massachusetts. In Philadelphia Stouffers awarded her a Carribean cruise for being top quality assistant dietitian of the chain. ' From this position Miss English went into Stouffers newly formed Management Food Service Divi sion, on to Massachusetts Institute of Technology as executive diet itian and then back to Manage ment Food Service Division. Miss English claims travel, golf, tennis and swimming as her favor ite hobbies. Her future plans "de pend on opportunities for travel, food promotion and public rela tions," she says, "and a possible gourmet tour-for-two of Europe's finest restaurants!" The California Gourmet 6 8-inch French rolls or 2 24 inch loaves French bread, cut into thirds 4 cup soft blue cheese (6 oz.) ' 6 IVt ounce slices baked ham 6 1-ounce slices Baked breast of turked i cups thinly sliced avocado (IVi avocados) 18 slices tomato (i medium to matoes) Cooked Rice Featured In Poor Boy Smdwick Another of the "20 Best" is this Mexican Poor Boy sandwich which has an unusual combina tion of cooked rice, ground beef and seasonings. Mexican Poor Bey Sandwich 2 tablespoons fat Vi cup minced onion i stalk celery, minced 1 clove fresh garlic, minced 1 pound ground beef 1 teaspoon salt .i teaspoon black popper M cup tomato paste 1 cup water A cup cooked rice U teaspoon ground celery seed 'i teaspoon ground caraway seed 2 tablespoons paprika 2 tablespoons chili powder 6 enriched frankfurter buns, toasted Melt fat. Saute chopped onion, celery and garlic in tot fat. Add ground beef, salt and pepper and brown. Add tomato naste and wa ter. Bring to boil and add cooked rice, 'celery seed, caraway seed, paprika and chili powder. Cook un til thick. If rftxture is thin, add thickening so it will spread. Spoon mixture into toasted0 frankfurter buns. Makes 6 sandwiches. ELEGANT TOUCH Add avocados-hunks to shrimp, rOib meat or lobster cocktails for a truW elegant to'(g HANDY Keep this sandwich suggestion handy for warm weather lunches; Mix 1 (3-ounce) package cream cheese with chopped green pepper, ripe olive wedges and tart French dressing to moisten. Spread on rounds of rye bread and serve open-face style. SNACK An easy to - prepare and serve idea for youngsters: Place a canned cling peach cup-side up in the bottom of a cup. Spoon chilled fruit gelatin over the peach and refrigerate. To unmold, place cup in hot water a few seconds or eat this snack right out of the cup. delicious, attractive meals to Don na Ann and Michael Francis, her two small children. Yum-Dinger 6 enriched hamburger buns butter or margarine, softened 12 small lettuce leaves 12 1-ounce slices cold roast pork 6 thin slices unpeeled orange 6 thin slices onion 6 tablespoons whole cranberry sauce 12 sweet pickles Toast buns. Spread top half of each with butter or margarine. Cov er bottom half of each with 2 let tuce leaves, 2 slices pork, 1 slice orange, 1 slice onion and 1 table spoon cranberry sauce. Garnish each sandwich with ? sweet pick les. Serve open faced Makes 6 sandwiches. 6 tablespoons creamy French dressing 6 Romaine lettuce leaves Split French rolls or loaves in half lengthwise. Spread bottom halves with blue cheese. Cover with 1 slice ham, 1 slice turkey, 3 to 5 slices avocado and 3 slices tomato. Dribble French dressine evenly over tomato slices. Top each with lettuce leaf and close sanwiches with top half of French ron. fasten each sandwich with toothpicks and cut in half. Makes 6 sandwiches. ?''''f' fill ' . - - si V"A ( ';it?K . , . 1 - X SI. VV5 rA"- Y . ; 1 f - f ;J - .- J BSMttfhMrTiit ii iiiiimhi mi- J lilt 0BiSMlJlMX)Mwtxt -rMimaBmimmtul iwiimJ 'Ham On Rye' Acquires The old favorite "harn on rye" donned a new look to win top hon ors in the 1902 National Sandwich Idea Contest. A triple decker sand wich, the Magnificent Ham was named one of the Twenty Best Sandwiches of the Year. The prize-winning sandwich, cre ated especially for the contest. placed Mrs. Hazel Scheid of Carl ton, Mich., into contention for top contest prizes. The "new look" Mrs. Scheid de vised for Magnificent Ham begins with a ham salad of ground baked ham, chopped walnuts and may onnaise. The salad is spread on slices of Russian rye bread, topped with pineapple jam and shredded lettuce, then stacked'club-style. A garnish of broiled peach halves add color and, texture contrast. Mrs. Scheid has been in the food business since 1948. Her first ven ture required preparation of special-diet foods for her convales ri i i inn 1,1 nil i ii i si'T 7T" "" 1 "'J J . i v r f -y ! Sandwich Suggestions Serve sliced roast beef with one of the following combinations; slic ed tomato, lettuce and salad dress ing; sliced cheese and lettuce; slic ed tart pickle and sliced cheese. Sliced cooked corned beef is good fixed in any of the following ways : with mustard or horse-radish; pickle relish and mayonnaise; cat sup or chili sauce and lettuce; slic California gourmet cent home. Seven years later she became owner of a restaurant, op erating it herself. Next, she was employed as a cook and manager of food service operations in Mon roe and Livonia, Mich., coming to her present positioi one year ago. Mrs. Scheid now serves as cook for the Cafeteria and Executive Dining Room, Gladicux Corp., Kel sey Hayes Co., Romulus, Mich., which opened in 1961. Her prize winning sandwich, Magnificent Ham, is featured on, the menu there. After raising a family of six children, Mrs. Scheid is content to relax during her free hours. The family has two hobbies fishing and auction sales so they often go off together in pursuit of a "good catch." The top three winners in the Sandwich Contest will be announc ed at a Coronation Parly in New York City this July. All three mognificent horn a- ft I -V 'V &7m ?z yum dinger ed cheese and salad dressing. How about sliced cooked tongue with mustard or horse-radish, or with sliced tomato and salad dress ing or currant jelly and lettuce. Try sliced cooked pork with cran berry sauce and lettuce; pickle rel ish; applesauce; sliced pineapple, mustard and salad dressing; sliced New Look award recipients will receive an expense-paid trip to New York for the occasion. ; Magnificent Ham 2 cups ground cooked ham (1 pound) 1 cup chopped walnuts ? cup mayonnaise or salad dressing 18 slices Russian Rye Bread 1 cup pineapple jam Shredded lettuce 12 peach halves, broiled 6 lettuce cups Combine ham, walnuts and may onnaise or salad dressing. Spread 12 slice bread first with ham-walnut spread, then with pineapple jam. Cover With shredded lettuce. Stack spread slices two deep, spread sides up. Close sandwiches with remaining bread slices. Cut sandwiches in half diagonally. Gar nish each serving plate with 2 broiled peach halves on a let tuce cup. Makes 6 servings. b'cair sharp cheese and mustard. You'll like sliced cooked ham with Swiss cheese and lettuce, or with chopped ripe olives and cream cheese; mustard or horse-radish; pickle relish. Crisp cooked bacon is tasty with mashed liver sausage; or peanut butter; sliced tomatoes, lettuce and mayonnaise. Your family will enjoy sliced cooked Iamb with mint jelly sand wich style or lamb with sliced cheese, mustard and salad dress ing. Something different is sliced cooked veal with curry-flavored mayonnaise; or try veal with slic ed tomatoes and lettuce. Add sliced tomato, lettuce mayonnaise to liver sausage. and Luncheon meat, sliced American cheese and mustard is always a favorite. Salami, sliced tomatoes, sliced cucumbers and mayonnaise makes a flavorful coinbmation. Feature bologna or summer sau sage with a thin topping of cole slaw. Summer sausage, egg salad and lettuce go well together. Deviled ham, Swiss cheese and lettuce will bring calls for seconds. CREDIT LINES Pictures and Stories: Wheat Flour Institute; Mayonnaise & Salad Dressing Manufacturers Association, Inc.; California Foods Research Institute; Dud-ley-Andorson-Yutzy. This Triple Treat In '20 Best' List This is one of the 20 Best Sand wiches of 1960, selected by the Hotel and Restaurant Placement Department of the City College of San Francisco, in a food service industry contest. Triple Treat 12 slices enriched sandwich bread, toasted A cup mayonnaise 8 lettuce leaves 16 strips bacon 4 eggs 4 slices longhorn or Swiss cheese (4 ounces) 8 tomato slices (2 tomatoes) 4 slices cooked turkey (4 ounces) 4 slices cooked ham ( 4 ounces) 4 ounces potato clifys 16 slices dill pickle Spread 4 slices of toast with mayonnaise and cover each with a lettuce leaf. Fry the bacon on one side; turn. For each sandwich, ar range 4 slices bacon parallel and drop an cg on top. Let if fry a little, turn over and cover with slice of cheese and tomato slice; turn again letting the cheese melt over the tomato. Place this on one slice of toast covered with let tuce. Cover each sandwich with another piece of tuast; spread with mayonnaise. Place one slice of turkey, tomato, and ham on each. Top with remaining lettuce and toast. Secure with extra long sand wich picks, and cut each sandwict,. into four pieces. Garnish with po-"f tato chips and picoes and serve Makes 4 sandwiches. (Sffi C&Xfa M? AT All cooked meats must be re frigerated, the American Meat In stitute advises. Store in a cover ed container, or tightly wrap in waxed paper or aluminum foil. For maximum flavor, use cooked meat within two days. SIMPLE DESSERT Add pieces of fresh dates to sliced apples when making apple crisp or bread pudding. Serve with a wedge of nippy Cheddar che"se. Try a combination of tart !flfle!, sweet pitted dat! . jnj 1 tffi-SIffiffiplesli8W,entlf nYixing-'welir " gam aegKn. mm f? mm t-vOll Tl SECOND SECTION ROSEBURG, Cooked Meal Mixture Is Of This Hearty Minute-Man-San The Minute-Man-San, a sand wich that's as quick to fix as its name implies, has been chosen one of the Twenty Best Sandwiches of 1962, earning top honors for its creator, Alfred Potter of Spokane, Wash. The Minutc-Man-San is an un usual club sandwich featuring one layer of a hot ground beef-chcese-chili sauce mixture and a second layer of sliced tomato, ham and lettuce, all on toasted white bread. The sandwich is so-named because the ground beef mixture can be prepared in advance and frozen in patties to be reheated at serving time. Potter, night oook at Knott's Res taurant and Lounge in Spokane, began a career in the restaurant business as a dish washer in a lit tle hamburger shop in Minnesota. There he met and married his wife, MUdred, who taught him "the tricks of the trade," Potter says, enabling him to advance to his present job. Potter has worked at the Radison Hotel in Minneapolis, xhfK fi$Jp ISnJ These Danish-Inspired Served By "Variety's the very spice of life," sail William Cowper, and the ax iom must have stood him in good stead as he died just one year short of the allotted three score and ten. The motto is a good one for the Imaginative hostess who prides herself on being able to offer friends varied party fare. For those warm days when a snack on the patio, accompanied by sparkling glasses of chilled beverages, pro vides the perfect light refreshment for luncheon or supper, a spread of open-faced smorgasbord sand wiches is both eye and taste ap pealing. For these Danish-inspired sandwiches, spread thinly sliced bread with a zesty mixture of mus tard, mayonnaise and beer or ale. Many of the colorful toppings come right from your canned , goods Hoist And Flavorful Is Chili-Hum Spread For summery eating, few things c9n touch the popularity of sand wiches made with good bread and a moist, flavorful filling. And they ' are quick and easy to put together, I too. So, for your eating pleasure, here is "Chili-Ham V Cheese Spread," a symphony of ham and grated cheese with a zesty season ing of instant minced onion, mus tard, Worcestershire sauce, chill powder and mayonnaise. You'll like infant mie?tf onion for sea soning. . .it's ready to use without the inconvenience of peeling or chopping; simply measure it right from its container. Chili-Ham 'n' Cheett Spread 1 tablespoon instant minced onion 1 tablespoon water 1 cup ground or finely chopped cooked ham I'i cups grated American cheese 2 teaspoons prepared mustard 1 teaspoon Worcestershire sauce ' teaspoon chili powder Two-thirds cup mayonnaise. Measure instant onion into wa ter; let stand a few minutes. Com bine with sJJL remaiaiw! ipcrIJ, i maxes sdoui eupt spreaa. OREGON THURSDAY, JUNE 21, 1962 146-62 the St. Paul Hotl in St. Paul, -Minnesota, and Desert Caravan Inn and Ridpath Hotel in Spokane. The Potters now look forward to building a retirement home out side Spokane, where Potter will be able to indulge his hobbies of fish ing and wood working. The Pot ters have a 12 year old son, Scott. Minute-Man-San Vt pound ground beef 1 cup finely shredded sharp Ched dar cheese (about 4 ounces) cup finely chopped green onion V cup chill sauce 1 hard-cooked egg, finely chopped 2 tablespoons mayonnaise or salad dressing 2 tablespoons chopped pimiento- stuffed green olives 2 teaspoons prepared mustard Vii teaspoon salt Dash black pepper 18 slices enriched white bread Butter or margarine, softened 6 lettuce leaves 6 slices tomato (1 large tomato) 6 1-ounco slices baked ham Mayonnaise or salad dressing minute-man-son Imaginative shelf: Vienna sausages, anchovy fillets, sardines, liver pale, stuffed olives, pickles and pimicnto. Try the combinations offered here, or mix and match tho ingre dients to your own taste. Smorgasbord Sandwlcht Smoked salmon with capers. Cream cheese with olive slices, anchovy fillets and pimiento strips. Sardines with sliced pickles and capers. Swiss cheese with stuffed olive slices and Vienna sausngo slices. Scored sliced cucumber and rad ish slices topped with fresh dill. Shrimp with chopped pickle. Sardines with hard-cooked egg slices. liver pato blended with beer and topped with baby onion slices. June Is National Dairy Month MILK! At Modern At The Space Age And So Good For You! COMPLETE LINE OF Nutritious Dairy Products Gurn-Z-Gold Milk Golden Gurntey Milk Non-Fot Milk Ice Cream Mellorine Butter Cottage Cheese Whipping Cream Half and Half At Vour Favorite Gmtra er Deliver' Te Yeur Doer! MEADOWBROOK DAIRY A Locally Owned Dairy ""FfoieRify9 Feature Potato salad Kosher dill pickles Parsley Cook ground beef in skillet just until pink color disappears. Pour off excess fat. Drain well. Add cheese, onion, chili sauce, egg, mayonnaise or salad dressing, ol ives, mustard, salt and pepper to meat and mix well. Toast bread slices. Spread 6 toast slices with butter or margarine. Cover with mca' mixture. Spread 6 more toast slices with mayonnaise or salad dressing and place over meat topped slices. Cover with 1 lettuce leaf, 1 slice tomato and 1 slice ham. Spread remaining toast slic es with mayonnaise or salad dress ing and close sandwiches. Fasten with toothpicks. Cut into 4 pieces and place on serving plates. Gar nish each plate with potato salad, pickles and parsley. , , Makes 6 club sandwiches. Note: Cookod meat mixture may be frozon in patties and re-heated to serve. Sandwiches Hostesses Smoked salmon with hard-cooked egg slices. For Danish sandwiches, use dark rye, pumpernickel or whole grain wheat bread. If bread is unsliced, cut very thin. Spread bread light ly with mixture of 1 tablespoon English mustard, Vi cup mayon naise and 1 tablespoon beer or ale. A variety of sandwiches should be served at once. Sandwich Topping Tomato slices with minced on ion. Potato salad with chopped chives. Vienna sausage with chopped hard-cooked egg. Smoked salmon with radish slic es and capers. Anchovy fillets on cream cheese with pimicnto strips. Ph. OR 2-1843 , dairy (V
