CHICKEN SALAD SPREAD
December 1987 Homemaking
Combine 3 4-3/4 cans of chicken spread, 3/4 cup chopped apple, and 3 Tbsp.
sour cream. Makes about 2 cups.
CHICKEN-HAM-CHEESE SPREAD
December 1987
Homemaking
Combine 1 can (5 oz.) boned chicken, rinsed and finely
chopped, with 1/2 cup finely chopped, fully cooked ham, 1/2 cup shredded sharp
Cheddar cheese (about 2 oz.), 1 tsp. salt, and a dash of pepper. Makes about
1-1/4 cups.
DEVILED HAM AND RELISH SPREAD
December 1987
Homemaking
Combine 1 can (4-3/4 oz.) deviled ham, 1/4 cup sour cream, 2
Tbsp. sweet pickle relish, drained, 1 Tbsp. grated onion, and a dash of red
pepper sauce.
DEVILED HAM AND RELISH FILLING
December 1987
Homemaking
Combine 3 4-1/2-oz. cans of deviled ham with 1/3 cup sweet
relish. Makes about 2 cups.
DEVILED HAM SPREAD
December 1987 Homemaking
Combine 3 4-1/2-oz. cans of deviled ham, 3/4 cup chopped celery, and 1-1/2
tsp. Worcestershire sauce. Makes about 2 cups.
HAM SALAD SPREAD
December 1987 Homemaking
1/2 cup mayonnaise or salad dressing
1 large sweet pickle
1 small stalk
celery, sliced
1/2 tsp. prepared mustard
1 1/2 cups cubed, fully cooked
ham
Put mayonnaise, sweet pickle, celery, and mustard in blender
container; blend till pickle and celery are chopped. Add ham pieces, 1/2 cup at
a time, to mixture in blender container. Blend after each addition until ham is
chopped. Chill. Makes 1-2/3 cups.
CHILI-HAM SPREAD
December 1987 Homemaking
Combine 1 can (4-1/2 oz.) deviled ham, 1 Tbsp. mayonnaise or salad dressing, 1/4
tsp. onion juice, and 1 tsp. finely chopped chili peppers. Makes about 1/2 cup.
BASIC TURKEY OR CHICKEN SANDWICH FILLING
1
cup diced cooked turkey or chicken
1 cup finely chopped celery
1/8 to 1/4
tsp. salt
Pepper
1/4 cup mayonnaise or salad dressing
Combine
ingredients and mix well. Makes 1-1/4 to 1-3/4 cups, enough for 5 to 7
sandwiches.
Variations:
Add 3 Tbsp. pickle relish and 1
hard-cooked egg, chopped.
Add 3/4 cup chopped cucumber (omit celery).
Add
1/3 cup chopped stuffed green olives.
Add 1 tsp. horseradish.
Add 1/3 cup
chopped green onions and I tsp. Worcestershire sauce.
Add 1/4 cup cottage
cheese and 1/2 cup drained, canned crushed pineapple. Reduce celery to 1/2 cup.
Omit mayon naise or salad dressing, or add as needed to moisten.
SALMON SPREAD
December 1987 Homemaking
1/2
cup mayonnaise or salad dressing
1/2 cup pitted ripe olives
2 tsp. lemon
juice
1 stalk celery, sliced
1 15-oz. can salmon, drained
1 tsp.
prepared horseradish
Put ingredients in blender; blend till olives and
celery are chopped. Makes 2 cups.
CRABMEAT SPREAD
December 1987 Homemaking
Combine 1 can (7-1/2 oz.) crabmeat, drained and cartilage removed, with 1/3 cup
mayonnaise or salad dressing, and 1 Tbsp. capers. Makes about 1 cup.
SHRIMP SALAD SPREAD
December 1987 Homemaking
1 can (4-1/2 oz.) shrimp, rinsed and drained
1 hard-cooked egg, finely
chopped
1/8 tsp. salt
Dash of pepper
2 Tbsp. finely chopped celery
1 Tbsp. lemon juice
3 Tbsp. mayonnaise or salad dressing
Combine all
ingredients.
EGG SALAD
December 1987 Homemaking
Mix 6
chopped hard-cooked eggs, 1/4 cup minced onion, 1/2 cup mayonnaise, 3 Tbsp.
prepared mustard and 1 tsp. salt. Makes about 2 cups.
EGG SALAD/CHEESE SPREAD
2 cups shredded
processed cheese (Velveeta)
4 hard-cooked eggs, chopped
1/2 cup mayonnaise
or salad dressing
1/4 cup sweet pickle relish
1 tsp. prepared mustard
Salt and pepper to taste
Combine first five ingredients in a mixing bowl;
season with salt and pepper. Makes about 3 cups.
CLAM-CREAM CHEESE SPREAD
December 1987 Homemaking
Mix 1 pkg. (8 oz.) cream cheese, softened, with 1 can (8 oz.) minced clams,
rinsed and drained. Stir in 1/2 tsp. seasoned salt, 1/4 tsp. Worcestershire
sauce, and 1/4 tsp. onion juice. Makes about 1-1/4 cups.
OLIVE-NUT SPREAD
December 1987 Homemaking
Combine 1 pkg. (3 oz.) cream cheese, softened, with 1/2 cup finely chopped
walnuts, 1/4 cup chopped pimento-stuffed olives, and 2 Tbsp. milk.
OTHER CREAM CHEESE FILLINGS
December 1987
Homemaking
With rubber spatula, thoroughly stir softened cream cheese to
make it easy to spread on bread. Mix or top cream cheese with one of these:
Bacon bits
Minced watermelon pickle
Chopped chives and crushed pineapple
Ground salami
Minced nuts and/or pimiento-stuffed olives
Flaked
sardines and lemon juice
Minced clams and dill pickles
Chopped salted
peanuts
WHIPPED PIMENTO CHEESE SPREAD
March 1989
Homemaking Class
1 cup sharp cheddar cheese
1/3 cup mayonnaise
1
tsp milk
2 Tbsp. pimentos
Dash salt, pepper, cayenne
Beat all
ingredients well on whipping speed of mixer, scraping sides often. Chill at
least 1 hour before using to make sandwiches.
CRUNCHY VEGETABLE SPREAD
1/4 cup finely
chopped celery
1/4 cup finely chopped onion
3/4 cup shredded carrots
1/4 cup diced green pepper
1/4 cup shredded seeded cucumber
1 pkg. (8 oz.)
cream cheese, softened
1 Tbsp. lemon juice
1/4 teaspoon white pepper
Place vegetables in a small colander or strainer; drain well. Beat together
cream cheese and lemon juice until smooth. Stir in vegetables and pepper. Makes
about 2 cups.
CUCUMBER SANDWICHES
Lori Bitter, August 1989
Homemaking Dinner
1 1/2 cups cottage cheese
1/2 cup chopped celery
1/2 cup chopped green pepper
1 chopped dill pickle
1 Tbsp. chives,
snipped
1/8 tsp salt
6 slices rye bread
Margarine
Sliced cucumber
Parmesan cheese
Combine cottage cheese, celery, green pepper, pickle,
chives and salt. Butter bread; top with sliced cucumbers. Spread cottage cheese
mixture on top. Sprinkle with Parmesan cheese. Makes 6 open-face sandwiches, or
about 15 cocktail size sandwiches.
SANDWICH BUTTERS
March 1989 Homemaking Class
To spread on sandwiches for "extra-ordinary" flavor.
Chili-Oregano
Butter: Mix 1/2 cup of soft butter or margarine, 1 Tbsp. chili sauce and 1/2
tsp. oregano leaves. (Serve on beef sandwiches, hamburgers and hot dogs.)
Curry Butter: Mix 1/2 cup soft butter or margarine and 1 tsp. curry powder.
(Serve on lamb and ham sandwiches.)
Horseradish Butter: Mix 1/2 cup
soft butter or margarine and 1 Tbsp. horseradish. (Serve on tongue, roast beef
and ham sandwiches.)
Lemon-Herb Butter: Mix 1/2 cup soft butter or
margarine, 1 Tbsp. lemon juice, 1 tsp. parsley flakes, and 1/2 tsp. basil.
(Serve on seafood and beef sandwiches.)
Parsley Butter: Mix 1/2 cup
soft butter or margarine, 2 Tbsp. snipped parsley and 2 tsp. lemon juice. Add 2
Tbsp. Parmesan cheese for variation. (Serve on roast lamb and beef sandwiches.)
SANDWICH PREPARATION
December 1987 Homemaking
SHAPE SANDWICHES
Trim crusts from slices of bread. The easiest
shape to work with is a square sandwich loaf. Spread one slice with desired
filling and top with another slice. Cut into desired shapes: triangles, squares,
cookie-cutter shapes (use sharp cookie cutters), etc. Continue with rest of
slices.
PINWHEEL SANDWICHES
Trim crust from one loaf unsliced
sandwich bread. Cut loaf horizontally into 1/4 inch slices. Spread each slice
with 2 Tbsp. margarine or butter, softened, and 1/2 cup of one of the spreads.
Cut each slice crosswise into halves. Roll up tightly, beginning at narrow end.
Secure with wooden toothpicks. Cut each roll into slices about 1/2 inch thick.
Makes about 6 sandwiches per roll.
RIBBON SANDWICHES
Trim
crusts from one loaf white and one loaf whole wheat unsliced sandwich bread. Cut
each loaf horizontally into 6 slices.
For each ribbon loaf, spread each of 2
slices white and 1 slice whole wheat bread with 1/2 cup of one of the spreads.
Assemble loaf, alternating white and whole wheat; top with unspread whole wheat
slice. Cut loaves into slices about 1/2 inch thick; cut each slice crosswise
into halves. Makes about 10 dozen sandwiches.
CHECKERBOARD SANDWICHES
Cut ribbon loaf (above) into 1/2-inch slices. Spread margarine or butter,
softened, on 1 slice; top with a second slice, placing the dark strip on top of
the light. Press together gently but firmly. Spread margarine or butter,
softened, on second slice; top with a third slice with the light strip on top of
the dark. Press together gently but firmly. Cut into 4 slices; cut each slice
into 2 sandwiches. Makes about 5 1/2 dozen sandwiches. Hint: for a cutting mark
when slicing bread horizontally, mark the loaf with wooden toothpicks.
CHICKEN FRANK OLE
March 1989 Homemaking Class
Spread split hot dog bun with butter or margarine and sprinkle bottom half
with 1/2 cup shredded Greens. Split well chilled, cooked chicken frank almost
in half, lengthwise. Spread cut sides with mustard or a Sauce. Spoon about 2
Tbsp. lightly mashed Beans down center of frank; place in bun. Sprinkle with 1
Tbsp. grated or shredded Cheese and a Topping. Wrap tightly in plastic wrap and
refrigerate until lunch-packing time. Spoon bottled mild tomato salsa into small
sealable container and pack. At lunch time, child can dribble salsa over frank
and use remainder as a dip for taco chips.
Mix 'n' Match Fillings
GREENS Iceberg lettuce, spinach, romaine, watercress, red or green cabbage
SAUCES Mustard, chili sauce, tartar sauce, steak sauce, catsup
BEANS Baked beans, refried beans, kidney beans, chick-peas, black-eyed peas
CHEESES Monterey jack, cheddar, provolone, Muenster, mozzarella
TOPPINGS Chopped tomatoes, grated carrots, fresh sprouts, pickle or com
relish
SANDWICH CUTOUTS
March 1990 Friend
4
slices bread
Mayonnaise or salad dressing
4 lettuce leaves or alfalfa
sprouts
8 thin slices of tomato
2 slices luncheon meat
2 slices
cheese
Spread mayonnaise or salad dressing on each slice of bread. Place
tomatoes and lettuce or alfalfa sprouts on each slice of bread. Using cookie
cutters, cut designs out of cheese and luncheon meat. Place outsides of designs
on sandwiches, then fit cheese cutouts into meat outsides, or vice versa. Or,
place one cutout on each sandwich and create scenery or designs from outsides
and place around cutouts. Makes 4 open-face sandwiches.
HOW TO BEAT THE LUNCH BOX BLAHS
Margo Mead, 1988
Homemaking Class
Are your children tired of the same old
peanut-butter-and-jelly sandwich routine? Husband complaining about bologna
sandwiches again? This section will give you some new ideas to try, to make
lunches more exciting for all.
Making It Safe, Keeping It Fresh
It's easy to keep your take-along lunch safe and fresh-tasting throughout
the longest morning. Just follow these simple tips:
Be sure anything that
touches the food is very clean.
Seal foods in clean airtight containersor
clear plastic storage bags.
Chill foods overnight. Then, in the morning, pack
them in pre-chilled insulated vacuum containers or in insulated lunch boxes with
frozen ice packs or frozen juice cartons.
Pack hot foods hot in pre-heated
insulated vacuum containers. Preheat containers by filling with hottest tap
water. Put lid on and let stand five minutes. Empty, shaking out excess water,
then fill with hot food.
Use new lunch bags or clean lunch boxes each day.
Keep your lunch in a cool, dry place all morning.
To Freeze or Not to
Freeze
Making sandwiches ahead and freezing them for use later is a good
way to save time on hectic mornings. But some sandwich items do not freeze well.
DO NOT FREEZE WELL
Mayonnaise
Sliced soft cheese, cheese
spreads Cottage cheese
Most raw vegetables Cooked egg white Luncheon meats
Olives
Pimento
Pickles of all kinds Chili sauce
Jelly, jam and
preserves
OKAY TO FREEZE
Cooked, sliced, diced or ground meat, fish or poultry
Cooked egg yolk
Baked beans
Roquefort or blue cheese
Peanut butter
Bread
One
idea is to butter bread on one side, wrap in pairs, and take out of the freezer
one morning. Carry a filling separately, and put the sandwich together at lunch
time. Or, sometimes it is easier to spread fillings on bread when it is frozen.
Is It Enough Nutrition?
A good lunch includes:
A Protein
Food
Such as fish, cheese, eggs, meats, and poultry; peanut butter, dried
beans, or peas in combination with milk or other complete protein food.
A
Vegetable High in Vitamin A or C, or Both
Examples of vegetables high in
vitamin A are carrots, dark leafy green vegetables, and salad greens. An example
of a vegetable high in vitamin C is broccoli.
Fruits High in Vitamin A and
C
An example of fruit high in vitamin C is the citrus group, such as
oranges and grapefruit. Strawberries are also high in vitamin C. An example of a
fruit high in vitamin A is cantaloupe.
A Cereal Food For B Vitamins and
Iron
Such as enriched or whole-grain bread. Include a whole-grain bread
as often as possible because it provides an important source of the B vitamins
and iron, as well as bulk, or fiber.
A Calcium-Rich Food Such as Milk or
Cheese These foods also provide protein as well as riboflavin.
Ways to Save Money on Store-Bought Items
Shop at discount stores:
Costco (15901 SW Jenkins Rd.) offers items in large quantities, ideal for food
storage or large families, including lunchmeats, cheeses, breads, juice cartons,
pop, chips, cookies and treats, and sandwich bags and plastic forks and spoons.
There is a membership fee; offered through different employers.
Wonder/Hostess Thrift Store (13227 SW Canyon Rd.) has Wonder and Home Pride
bread, hot dog and hamburger rolls, English muffins, other rolls, bread sticks,
chips, cardboard juice cartons, donuts, Twinkies, Ding-Dongs, pies, cookies and
crackers.
Canned Food Grocery Outlet (3855 SW Murray Blvd.) has different
items at different times but usually has an assortment of cardboard juice
cartons, cookies, chips, single-serving brownies & other treats, and bread.
Orowheat Thrift Store (10750 SW 5th) has Orowheat and San Franscisco breads in
addition to others, as well as pita bread, bagels, rolls, whole wheat flour and
other baking goods, snack items, and cookies.
Franz Bread Thrift Store (18075
SW TV Hwy., Aloha) has various baked goods.
Reser's Thrift Store (15570 SW
Jenkins Rd.) has lunchmeats, cheeses, pizzas, tortillas, plus nuts and sunflower
seeds.
Ideas from:
Brown Bagging It, by Adeline Gardner Shell
and Kay Reynolds
Does Your Lunch Pack Punch? by Robin Toth and Jacqueline
Hostage Lunchbox Magic, by Meg Haynes
S.N.A.C.K.S. (Speedy, Nutritious and
Cheap Kids' Snacks), by Jan Brink and Melinda Ramm Brown Bagger's Cookbook, by
Better Homes and Gardens
And many thanks to Cathy Olmstead of Oak Hills
Ward, who originally made up the lunch shapes and gathered most of the ideas I
used.
How to Make Sandwiches Fun!
"As a 6-foot-2
'exercise nut,' I'm always looking for healthy, satisfying and easy-to-make
sandwich ideas. Here's one of my favorites: "Cut off the top of a hard roll and
'hollow' it out (like a jack-o'-lantern). Fill it with tuna or egg salad,
deviled ham or whatever you like. Add onion, lettuce and tomato, then put the
'top' back on. It's easy and delicious!"-Jeff MacCord, New Castle, Delaware
"As a rancher's wife who packs plenty of 'saddle' lunches, I like to put some
extra 'kick' in sandwiches with horseradish. (You may want to mix it with some
mayonnaise or mustard to your own liking.) Also, sliced cucumbers, mushrooms,
radishes and even carrots make for great-tasting alternatives to lettuce and
tomato for sandwiches (and add extra crunch!)."-Lucy Meyring, Walden, Colorado
"I like to keep brown-bag lunches interesting. So, for a surprise and a little
fun, I sometimes have 'gummy worms' hanging out the sides of the sandwich! My
family loves it!" -Deb Darr, Falls City, Oregon.
"To give cream cheese extra
pizzazz, I blend in chopped nuts, olives or peppers (or a combination of all
three!). I also add 'crunch' to cottage cheese with English walnuts...mmm-good!
I hope you give it a try." Geraldine Grisdale, Mt. Pleasant, Michigan.
Add
"character" to brown-bag sandwiches by punching out various shapes (hearts,
animals, etc.) in bread with cookie cutters. Seasonal cookie cutters (Christmas
trees, Easter bunnies) make holiday lunches extra-special. Kids-of any age-love
it!
Instead of bread for sandwiches, try hard rolls, biscuits, buns, pita
bread, tortillas, bagels, English muffins or pastry shells.
Use peanut butter
mix-ins. Try finely chopped apple and shredded mild cheese...applesauce, raisins
and a dash of cinnamon...drained crushed pineapple and shredded coconut.
Waste not, want not. After making all those brown-bag sandwiches, be sure to use
leftover crusts and "hollowed-out" bread in your next meatloaf or casserole...or
to feed the birds!
