The Algona Upper Des Moines from Algona, Iowa on September 7, 1967 · Page 45
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The Algona Upper Des Moines from Algona, Iowa · Page 45

Algona, Iowa
Issue Date:
Thursday, September 7, 1967
Page 45
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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 1967 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 SANDWICH. MAKE IT DIFFERENT by Betty Stern, Farm and Home Food Consultant SKY-HIGH SANDWICH BAKE 7 package yeast, compressed or dry '/4 cup water (lukewarm for compressed yeast, warm for dry) '/2 cup milk 2 tablespoons sugar 1 teaspoon salt 2 tablespoons shortening 2'/2 cups flour 4 slices American cheese Soften yeast in water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add sifted flour to make a thick batter. Mix well. Add softened yeast. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl. Cover and let rise until doubled (about I'/fc hours). While dough is rising, make Supreme Hamburger Filling and Salmon Filling. When dough is light, punch down. Let rest 10 minutes. Divide dough into 4 equal parts. Pat or roll out each part into 8-inch square. Place 1 square of dough in bottom of greased 8-inch square baking dish. Spread with Supreme Hamburger Filling. Top with second square of dough. Arrange slices of cheese on dough. Again top with dough and spread with Columbia Salmon Filling. Cover with remaining square of dough, pressing edges of dough to sides of baking dish. Let rise until light (about 45 minutes). Bake in 350° oven about 45 minutes. Remove from pan immediately and let cool slightly before icing. Supreme Hamburger Filling '/2 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 pepper. Stir in chili sauce. Use as first filling in Sky- High Sandwich Bake. Columbia Salmon Filling 1 cup flaked salmon (8-ounce can) 2 tablespoons chopped green pepper 2 tablespoons chopped celery J tablespoon lemon juice Combine ingredients in order given and mix well. Use as third filling. Makes 4-6 servings. TRIPLE DECK SAUSAGE SANDWICH '/4 2 pound ground pork sausage cup chopped green pepper cup chopped onion tablespoons water '/i cup grated cheddar cheese 1 can (10 3 /4 ounces) condensed mushroom soup 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 14 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 filling and top with third slice. Allow about 1 A cup sausage mixture for each layer. Place on 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 and swiss cheese. Add chopped green pepper and thin to spreading consistency with mayonnaise or salad dressing. INSTANT INDIVIDUAL PIZZAS 4 large English muffins 'A pound mozzarella or or hamburger rolls Margarine 1 can tomato paste (6-ounce) 1 tablespoon salad oil 'A teaspoon salt '/2 teaspoon oregano Dash garlic salt processed American cheese '/i pound hamburger, browned 1 can mushroom pieces and stems, drained (4-ounce) Ripe or green olives Split 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. Spoon remaining sauce over top. Sprinkle with Parmesan cheese. Place under broiler until cheese is melted or bake at 425 ° F. for 5 to 10 minutes. Garnish with olives. SUBMARINE SANDWICHES Split small, crusty loaves of French bread lengthwise. Build sandwiches on bottom half with Swiss cheese, leaf lettuce, bologna, tomato slices, American cheese, arid new England brand sausage. Spread meats with relish and mustard, if desired. Top with crusts. HAM AND SWISS CLUB SANDWICH Round rye bread Sliced boiled or baked ham Special Coleslaw Pickle slices Mustard Swiss cheese sliced Cut 3 crosswise slices of rye bread. Spread one slice with mustard and cover first with slices of cheese, then with ham. Cover with a second slice of 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 ' cup salad dressing Dash of seasoned salt teaspoon mustard Dash of black pepper 2 cups shredded cabbage 1 '/4 cup cream '/2 teaspoon salt Combine the'salad dressing, mustard, cream and seasonings. Add this dressing to the cabbage and toss lightly. FRENCH DIPPED SANDWICH 2 frankfurters '/2 cup grated American cheese '/i cup chopped ripe olives 2 tablespoons mayonnaise 8 slices bread '/3 cup milk 2 tablespoons melted margarine '/a teaspoon salt Grind frankfurters; combine with cheese, olives and mayonnaise. Spread on 4 slices bread. Top each with another bread slice. Beat egg lightly; blend in milk, margarine, and salt. Turn into flat dish. Dip both sides of each sandwich quickly in egg- mixture and place on hot greased griddle. Brown both sides, turning once. Makes 4 thick sandwiches.

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