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