The Baytown Sun from Baytown, Texas on August 26, 1987 · Page 16
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The Baytown Sun from Baytown, Texas · Page 16

Baytown, Texas
Issue Date:
Wednesday, August 26, 1987
Page 16
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Page 16 article text (OCR)

4-B THE BAYTOWN SUN Wednesday, August 26, 1917 DOF cMOUTH Recipe File ' ' ' V :':•;.' ^ ••••: • : Fixing school lunches made easy By KAREN PERRY It's that time again. Mothers all over Baytown are counting the days until school starts. One disadvantage to the beginning of school is fixing lunches for various offspring. The difficulty lies in coming up with brown-bag meals that are both nutritious and appealing to the youngsters. The staple of school lunches is the sandwich. This food item was named for the Earl of Sandwich who, legend says, was too interested in a card game to leave the table at mealtime. He asked for meat put between two slices of bread and the sandwich was born. Sandwiches come with varied fillings. They also can be made with a number of different breads. A Up for working mothers, sandwiches can be frozen ahead for lunches. Use firm bread, butter lightly and fill with the child's favorite filling then wrap and freeze. Placed in lunch boxes straight from the freezer, sandwiches thaw by lunchtime for a fresh meal. Juices can also be fro/en. Those in the one-serving paper containers can be popped into lunch boxes along with the frozen sandwiches. The juice will thaw but still be cold by lunchtime. If the child has a preference for hot lunches, lunch boxes can be equipped with insulated wide- mouthed bottles for spaghetti. soup or any other hot main dish. Fresh fruit or pudding makes a good dessert for lunches and cold milk can be purchased at the cafeteria or carried from home in an insulated container. Here are some sandwich fillings for a different taste: •Pimento-cheese spread and sliced pineapple on round brown bread ; •Cream cheese and raspberry jam •Process American cheese, mustard, pineapple and crisp bacon •Swiss cheese and mustard on rye with lettuce •Sliced hard cooked egg, sliced tomato, mayonnaise on wheat bread •Crisp bacon, sliced banana, lemon juice to keep banana white and curry mayonnaise •Egg salad with lettuce on whole wheat bread •Ham, cheese, sweet pickle with mayonnaise •Sliced meat loaf, pickle relish, sliced hard-cooked egg with salad dressing •Peanut butter with apple butter and Cheddar cheese •Peanut butter with mashed banana •Peanut butter with chopped celery and olives on whole wheat bread •Peanut butter with chopped dates moistened with fresh orange juice •Mashed canned baked beans with crisp bacon and mustard •Peanut butter with chopped fresh apple and raisins Brown bagging it can be nutritious, tasty EGGPLANT SKILLET DELUXE You may think they're only for kids. But "brown bag lunches" can be a nutritious and tasty alternative to your usual lunch routine. The Texas Medical Associa^ tion suggests use brown bag lunches packed with good nutrition to trim excess sodium or unwanted calories from your diet. A good lunch should include selections from the basic four food groups: A protein food such as meat, fish, cheese, eggs, nuts, dried beans, or peanut butter. These foods supply fat. iron and other minerals, some B vitamins, and protein. . • , A grain product — bread or crackers (preferably whole wheat) or cereals. Grain products provide B vitamins and iron.; A fruit or vegetable, preferably one of each: Citrus fruits are good sources of vitamin C while deep green and yellow vegetables are especially good for vitamin. A: '.; ' ' : . . ; .•• A dairy product such as milk, yogurt, or cheese — all good sources of calcium. A typical iuncn consists of a sandwich with a meat, cheese, or peanut butter filling, an apple and some carrot sticks. But what goes into your lunch box or bag is limited only by your imagination and likes and dislikes. If you usually eat meat at your evening meal, you may want to eat a meatless lunch. Instead of a sandwich, try a fresh fruit or vegetable salad in a plastic container and enjoy it with a bran muffin, or rye or wheat crackers. '.,•.. When you do prepare a sandwich with meat, go easy on processed meats such as salami, bo- logna, and other cold cuts. They are tasty and convenient, but usually are high in salt and fat. More and more offices now have small refrigerators and microwave ovens, opening up a wealth of luncheon possibilities, especially those made from leftovers. If. you'don't have access to a refrigerator, pack only fresh or thoroughly cooked foods that won't spoil easily. In hot weather, put something cold in your lunch bag — a cold drink, or a small plastic dish filled with water and frozen. KITCHEN CLIPS •Janie W. Best of Austin is the winner of the South Region of the National Beef Cookoff with a recipe for "Chateaubriand Steak." She will compete against six other U.S. winners at the 14th National Beef Cookoff Sept; 22 in Sun Valley, Idaho. •According to a news release from the University of Illinois College of Medicine at Peoria, no link has been found between consumption of high doses of the low calorie sweetener aspartame and seizures. The studies were conducted by Drs. Phillip C. Jobe and John' W. Dailey. Aspartame is commonly sold under the brand name Nutrasweet and is used in diet drinks and other low calorie foods. In the study, seizure-prone rats were given doses of aspartame equivalent to the amount an average- sized man would consume if he could drink 750 12- ounce cans of diet soda at one time. None had seizures. •Here's a great recipe from the Texas Rice Council which combines eggplant with rice, clrfms and green onions. EGGPLANT SKILLET DELUXE 1 medium eggplant, peeled and cubed 1 cup sliced green onions 2 tablespoons butter or margarine 3 cups cooked rice 1 can (6^-ounce)minced clams with liquid Vi cup Parmesan cheese Vz teaspoon each salt and poultry seasoning V* teaspoon black pepper Simmer eggplant in \~ £ inch salted water until tender, about 6 to 10 minutes, then drain. Cook onions in butter until soft but not brown. Add eggplant and remaining ingredients: heat thoroughly, stirring occasionally. Top with grated Parmesan cheese, if desired. Makes 6 servings. •The 198? Kraft Marshmallow Creme "Easy Secret Ingredient" Recipe Contest is on. Entries need to be postmarked by midnight. Sept. 30 to be eligible. The Kraft folks are looking for original recipes for sweets using marshmallow creme. Cash prizes include a 55,000 grand prize: three Sl.OOO first prizes and eleven $100 second prizes. 100 runners- up prizes to be named will also be awarded. To enter, submit you original recipe using at least one 7-ounce jar of marshmallow creme in one of three categories: Frozen desserts. Baked or refrigerated desserts or Sweet Etceteras (this includes beverages, candies-no fudge, soups, dips, sauces, frosting and snacks). Each recipe must be mailed in a separate envelope. Recipes will be judged on good taste, ease and convenience of preparation, originality, appetizing appearance and appropriate use of marshmallow creme. . ; . ' Enlist younsters' help Take lunch back to drawing board By AILEEN CLAIRE NBA Food Editor : Free-and-easy summer activities come to a halt as school doors swing open once again. It's back to the books and computers for the kids, and back to the recipe-drawing bodrd for the family cook. Most youngsters enjoy making their own desserts and sandwiches, and parents should encourage that enthusiasm year round. Here's a range of ideas for breakfast, lunch and snacks created with an oye toward nutritional needs, such as calcium, protein and essential vitamins and minerals, BLUEBERRY CONE CAKES 1 cup fresh or frozen blueberries, rinsed and drained '/•> cup vegetable shortening I 1 *, cups sugar 2 eggs, slightly beaten 1 teaspoon lemon extract 2 cups cake flour thp Sunflower Group MONEY SAVING COUPONS the Sunflower Group Meet the off-beat very cool taste of Diet Dr Pepper... and throw your diet a curve. Made with all natural flavors and 100% SAVE •n Mty t-lit«r or 3-Nt*f iMttl*, or MAXJTHINS OVf COITON PI R CONSUMER PUR- OUSf RFDHM 8\ MMUSC. TO Dr IVpF*r, PO BOX 'M-'-'s £1. M!>O. TIVAS :*<:3 S4TDD 173113 ft? (Vflxt iifnfurv OilUi. To*« 1' 2 teaspoons baiting powder VA teaspoon salt te cup milk 1 dozen flat-bottom waffle cones Dry blueberries thoroughly on absorbent towels. Cream shortening and gradually add sugar, creaming together, Add eggs and lemon extract; mix well. Sift together flour, baking powder and salt. Add to egg mixture alternately with milk, mixing thoroughly Carefully fold in dry blueberries. Pour batter into waffle cones, filling to 1 inch from top. Set cones in muffin tins or on baking sheets and bake at 350 degrees for 25 minutes. If desired, decorate with white frosting, candies, nuts, marsh mallows, sprinkles or blueberries FRESH ORANGE NOG l cup fresh-squeezed orange juice, chilled l tablespoon honey or sugar 1 egg. slightly poached or coddled 2 or 3 ice cubes, crushed In a blender, combine all ingredients; blend until smooth. Makes l to 2 servings (about !'-.cups). MEAL ON A MUFFIN Mi cup low-fat cottage cheese 1 pineapple ring, chopped 1 English muffin Toast English muffin as desired. Combine chopped pineapple with cottage cheese and spread on muffin half. Top with a sliced strawberry for garnish, then top with the other half of the muffin. PEANUT BUTTER AND APPLE ON TOAST 1 \fi tablespoons peanut butter Vi apple, sliced Cinnamon 2 si ices white or raisin bread Toast 2 slices of bread; spread with peanut butter while still warm. Arrange apple slices on , top and sprinkle with cinnamon. Top with the other slice of toast. BAKED POTATOES AMISH-STYLE 4 potatoes, 7 to 9 ounces each 2 tablespoons butter or margarine 2 tablespoons flour m cups milk 1 cup chicken broth 2 cups cooked diced chicken l 4-ounce can sliced mushrooms, drained 1 cup frozen peas, defrosted V« cup toasted slivered almonds (optional) 1 tablespoon grated onion V« teaspoon salt M> teaspoon white pepper Pinch of nutmeg 2 ounces (^ cup) shredded Cheddar cheese Bake potatoes. In medium saucepan over medium heat, melt butter. Stir in flour; cook I minute. Remove from heat, Slowly stir in milk and broth, Return to heat. Cook, stirring constantly, until sauce boils.and thickens. Add c h i c k o n. mushrooms, peas, almonds, grated onion, salt, pepper and nutmeg. Stir until heated through. Spoon over opened potatoes. Sprinkle with cheese PEANUT-BUTTER APPLE COOKIES 4 cup (1 stick) butter or margarine, softened iVi cups firmly packed light brown sugar V« cup apple juice 1 cup finely chopped unpared apple 2 cups unsifted all-purpose flour y« teaspoon salt 1 teaspoon baking soda 1 cup peanut-butter chips 1 cup raisins Vi cup chopped nuts In large bowl, cream butter and brown sugar until light and fluffy. Add egg and beat well. Blend in apple juice, apple, flour, salt and baking soda Fold in chips, raisins and nuts. Drop by rounded teaspoonfuls onto lightly greased cookie sheets about 2 inches apart. Bake at 375 degrees for 12 minutes, or until top springs back when lightly touched. Cool on wire racks. MANUFACTURER COUPON-EXPIRATION DATE NOVEMBER 30,1987 LIMIT ONE COUPON PE» PADS AND PANTY SMfIDS COUPON OOOO ON: ONE MAXITHINS PAD ^"^7 30's26's (Regular/Super) TWO MAXITHINS PADS 10V12's I iar/Super) OH MAXITMINS PANTY SHIELDS 26S BLUEBERRY CONE CAKES

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