The Algona Upper Des Moines from Algona, Iowa on September 7, 1967 · Page 22
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The Algona Upper Des Moines from Algona, Iowa · Page 22

Algona, Iowa
Issue Date:
Thursday, September 7, 1967
Page 22
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T he sandwich has come a long way since the Earl of Sandwich started it all back in the 1700's. As the legend goes, this royal Briton had his meat brought to him between two slices of bread so that he wouldn't have to leave the gambling tables at meal time. For some of these 1957 model sandwiches, we'll wager, he'd gladly interrupt his game. Add some of these extra surprises to a Sandwich Lunch. Bits of sweets: jam turnovers, semisweet chocolate morsels, favorite cookies, miniature marshmallows. Something to munch on: cheese balls rolled in chopped walnuts, dried apricots, peanut buttered honey graham crackers, tiny box of raisins. THE SAIMDWICH- MAKE IT DIFFERENT by Betty Stern, Farm and Home Food Consultant SKY-HIGH SANDWICH BAKE / package yeast, com- 1 pressed or dry 2 V* cup water (lukewarm for compressed yeast, 2'h warm for dry) ' 4. % cup milk 2 tablespoons sugar- teaspoon salt tablespoons shortening cups flour slices American cheese - ^«,.Scald milk. Add sugar, salt and shortemng. Cool to lukewarm. Add sifted flour^o ^ E * lf"^ atter - *** Wdh Add "ft*"* y«*t Beat well. Add enough more flour to make a soft r&r f£*2 w •l ightly floured ***** or p**^ cloth and knead until smooth and satiny. Pla« in Ufth? WnJ^T ^ d - kt rise until doubled ( abo "t I "£,-- ^ Me dou S h * rism & V*** Supreme Hamburger Filling and Salmon Filling. When dough is light punch down Let rest 10 minutes. Divide douU into 4 equal parts. Pator roll out each part into 8-inch square S T? arcJ ?l d 2 U8h in b ° ttom of S 1 " 6 *** 1 »- inc h -^ Spread With ^P 1 ^ 16 Hamburger £ P Wtfa S ^ COnd s ^ uare of dou ?h- Arrange of cheese on dough. Again top with dough and spread w,th Columbia Salmon Filling. Cover wKs niaining square of dough, pressing edges of dough to sides of baking dish Let rise until light (about 45 minutes). Bake m 350° oven about 45 minutes. Remove from pan immediately and let cool slightly before icing. Supreme Hamburger Filling pound ground beef 1 tablespoon fat or drippings 2 tablespoons chopped onion Salt and pepper to taste 2 tablespoons chili sauce Brown beef in fat or drippings. Add onion, salt and a,*""*- ^ " ** Columbia Salmon Filling 1 cup flaked salmon (8-ounce can) 2 tablespoons chopped green pepper 2 tablespoons chopped celery 1 tablespoon lemon juice Combine ingredients in order given and mix well Use as third filhng. Makes 4-6 servings. TRIPLE DECK SAUSAGE SANDWICH / pound ground pork </ 2 cup grated cheddar sausage cheese A cup chopped green 1 can (10% ounces) % r,L l /,/, J • condensed mushroom /< cup chopped onion soup 2 tablespoons water 12 slices white bread 3 tablespoons milk Place sausage, green pepper, onion and water in cold frying-pan. Cover tightly and cook slowly, about 5 minutes. Pour off drippings and stir in grated cheese. Add W cup mushroom soup and blend with sausage mixture. Remove crusts from bread. Allow 8 slices of bread for spreading with sausage mixture. Spread one slice of bread with filling; top with second slice. Spread second slice with fining and top with third slice. Allow about V t cup sausage mixture for each layer. Place on BIS67 ~. cookie sheet and brown in hot oven (400°F.) for 5-7 minutes. Add milk to the remaining soup, heat and serve as a sauce over sandwiches if desired. 4 servings VARIED SANDWICH FILLINGS In a food chopper, grind together equal amounts of provolone cheese and salami. Use sour cream as a binder. Mix equal parts of peanut and apple butters. Thin with a little lemon juice. Chop together leftover cooked ham nnd swiss cheese Add chopped green pepper and thin to spreading consistency with mayonnaise or salad dressing SUBMARINE SANDWICHES Split small, crusty loaves of French bread lengthwise. fluUd sandwiches on bottom half with Swiss cheese leaf lettuce, bologna, tomato slices, American cheese' and new England brand sausage. Spread meats with relish and mustard, if desired i op with crusts. HAM AND SWISS CLUB SANDWICH Rmmd-ryre-bread Sliced boiled or baked Mustard ham Swiss cheese sliced Special Coleslaw Pickle slices Cut 3 crosswise slices of lye bread. Spread one slice with mustard and cover first with slices of cheese, then with ham. Cover with a second sliceof bread and cover it with coleslaw. Cover with the-third slice of bread and cut into 6 wedge-shaped sandwiches. Top each sandwich with a pickle slice speared with a toothpick. Special Coleslaw '/2 cup salad dressing Dash of seasoned salt 1 teaspoon mustard Dash of black pepper Vt cup cream 2 cups shredded cabbaee fa teaspoon salt Combine the'salad dressing, mustard, cream and seasonings. Add this dressing to the cabbage and toss lightly. INSTANT INDIVIDUAL PIZZAS 4- large English muffins >/, pound mo K arella or or hamburger rolls processed American Margarine cheese 1 can tomato paste >/ 2 pound hamburger (6-ounce) browned I tablespoon salad oil / can mushroom pieces >A teaspoon salt and stems> df j ned /2 teaspoon oregano (4-ounce) Dash garlic salt Ri p e or green o[ives Jjplit muffins and spread with margarine. Toast lightly. Combine tomato paste, salad oil, salt, oregano and garlic salt. Spoon half of mixture on muffins Over sauce, arrange cheese, slices, meat, and mushrooms bpoon remaining sauce over top. Sprinkle with Parme££ ^?c C | under , bAroiIer «ntil cheese is melted or bake at 425 F. for 5 to 10 minutes. Garnish with olives FRENCH DIPPED SANDWICH 2 frankfurters & cup grated American cheese '& cup chopped ripe olives 2 tablespoons ' mayonnaise 8 slices bread 1 egg "3 cup milk 2 tablespoons melted margarine Vs teaspoon salt Grind frankfurters; combine with cheese, olives and mayonnaise. Spread on 4 slices bread. Top each with another breadI dice. Beat egg lightly; blend in milk, margarine, and salt Turn into flat dish. Dip both side, of each sandwich quickly in egg mixture and place on hot greased gnddle. Brown both sides, turning once. Makes 4 thick sandwiches.

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