The News from Frederick, Maryland on September 7, 1967 · Page 21
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The News from Frederick, Maryland · Page 21

Frederick, Maryland
Issue Date:
Thursday, September 7, 1967
Page 21
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With The Brown Bag Set, Lunch Boxes Are First, Lunch Is Second By ROB WISHART SUM Writer All lunch boxes are the same. Those who agree with t h a t ·ftatement either finished school before chalk was invented or ·imply have not been paying Attention. For although aU lunch boxes ·re of about the same construction-crummy- and the contents are pretty much the same -- anything between two pieces of bread-- the outside designs come in such a variety as to Allow each student to find one which will express his personality. The generals of tomorrow carry their rations today in a little metal box with Vietnam battle scenes. Those who will s o m e- day tool into the high school parking lot in the biggest, fastest car in the county, ride the bus to elementary school lugging a lunch box covered with pictures of race cars. Television stars have long since replaced comic book heroes as the favorite lunch box idols, mainly because television shows are just -about all comic books are about. In fact, many television shows last longer with the lunch box set than on the television set. The Green Hornet is going to school this year, although the TV series has been dropped for obvious reasons. Those who don't get enough of Charlie Brown and the rest ! of the Peanuts gang in the Sunday funnies, can lug the whole bunch everywhere they go on the sides of their lunch boxes. One lunch box manufacturer has gone so far as to make a game table of lunch box lids. The appeal of these games is as yet unproven, but m a n y I a harried bus driver is g 1 a d [ somebody is trying to come up with something to keep his pint-sized passengers occupied. 'Aside from the flashy outer designs, there is little to be said for lunch boxes. They always fall apart before the end of the year, and for sowe unknown reason, they all begin to smell the same after a while. In fairness, it should be pointed out that lunch boxes are excellent for bonking people over the head and the sandwiches don't get squashed when some clown sits down on a picture of secret agent Maxwell j Smart. 1 Though a lunch box can't be 'blown up and popped when' lunch is finished, as can the brown paper bags, they do make excellent drums for demonstrations, pep rallies, and bugging the bus driver. Some will complain that the empty lunch box must be dragged home every day. The more clever students will quickly point out that with careful planning, one can cram just about everything he owns into the box for the trip home -books, jackets, marbles, yo-yos, live frogs, and other educational necessities. When all students ride identical buses, sit in identical desks and use identical textbooks, the lunch box is one way to separate the swingers from the squares. The traditional brown paper bag has lots of tradition, but very little class. Besides, it is an established fact among the lunch box set that peanut butter sandwiches taste better if the Lone Ranger helps carry them to school. Back-To-School-Treats From The Cookie Jar Surely every adult can recall from childhood the joys of raiding the cookie jar. Earthenware crock, tin canister or apothecary jar, it always yelded something to munch on after school. But oh! the bliss of finding it full of still-warm, ju ^?ked goodies! Fill up the family cookie jar to start the new school year, 'lemptmg treats like Almond Crunchies and Peanut Butter Cookies are not only good to eat, but contain nourishing ingredients. And they'll come in handy for lunch box fillers and desserts as well as snacks. Almond Crunchies are refrig- erator-t y p e cookies m a d e crunchy with chopped blanched almonds. Peanut Butter cookies with their typical fork-marked tops are a favorite of all ages. ALMOND CRUNCHIES I 3 4 cups unsifted flour *4 teaspoon baking soda J-4 teaspoon ground cinnamon , * cup (1 stick) Margarine or | % cup (V4 tub) soft margarine 1 cup firmly packed dark brown sugar 1 egg Vt cup finely chopped blanched almonds Combine flour, baking soda And cinnamon; set aside. In a bowl cream margarine until light and fluffy. Gradually add brown sugar and blend well. Beat in egg. Gradually blend in flour mixture and almonds. Refrigerate about one hour, or un- til dough is easy to handle. | Form dough into two rolls, l about two inches in diameter. j Cut rolls into ] 4 inch slices and place, about 1 inch apart, on Un- I greased baking sheets. j Bake in moderate oven (375 I degrees) 10 to 12 minutes or until done. Remove from baking sheets and cool on wire racks. Makes about five dozen cookies. PEANUT BUTTER COOKIES % cup (one stick) margarine OR M cup (Vs tub) soft margarine Vt cup peanut butter, creamy or crunchy. % cup sugar % cup firmly packed dark brown sugar 1 egg One and one-third cups un- sifted flour 1 teaspoon baking soda % teaspoon salt V£ teaspoon vanilla extract In a large bowl cream mar* garine. Blend in peanut butter. Gradually blend in sugar and cream well. Beat in egg. Gradually add dry ingredients and vanilla extract; mix thoroughly. Shape into small balls about one inch in diameter. Place on ungreased baking sheets, two inches apart. Press down with fork. Bake in moderate oven (375 degrees) 10 to 12 minutes, or un- till done. Remove from baking sheets and place on wire racks to cool. Makes about three dozen cookies. Blue Cheese Tops Chops That Broil Speedily Broiler meals are the quick meals in a homemaker's menu plans. If she's a career woman, too, she'll want something that's really quick. These lamb shoulder chops are prepared with a topping that goes on for the last '.wo minutes, and requires only 15 minutes cooking time. Frozen French fried potatoes will heat in about that same time while broiled tomatoes with a butter- Li ead crumb crown take no longer. Shoulder chops which come from the chuck or forequarter are more meaty than rib or loin varieties. BROILED LAMB CHOPS BLUE CHEESE TOPPING 6 lamb shoulder chops, cut 3 4 to one inch thick V? cup crumbled blue cheese fimrly packed 2 tablespoons sliced green onions V» teaspoon salt Dash of pepper 2 tablespoons softened butter or margarine Set regulator for broiling. Place chops on broiler rack. Insert broiler pan and rack so the top of the chops is three inches from the heat. Broil first side until browned, about eight minutes, turn and brown second side, about four minutes. Combine cheese, onions, salt, pepper, and butter, or margarine. Spread about two tablespoons of cheese mixture evenly over each chop; continue broiling two minutes or until cheese is lightly browned. Six servings. Sandwiches for the lunch box should be fresh. A variety of fillings will help break the monotony of carrying a lunch, even if your lunch box is different. Hard-cooked eggs can be combined with chopped sardines and French dressing; chopped bacon or boiled ham, and mayonnaise, or diced cooked chicken, meat or fish, chopped pickles, and mayonnaise. A good chicken filling would be: 1 cup finely chopped chicken and giblets J /i cup chopped toasted almonds 1 teaspoon grated onion Vz teaspoon curry powder ¥2 cup mayonnaise Or 2 cups diced cooked chicken \'z cup chopped celery V4 cup cucumbers 2 tablespoons capers 3 4 cup mayonnaise When it gets colder, try packing hot soup and sandwiches. Soup may be packed in thermos bottles and it will stay hot. Sandwich fillings can be made with a plain cheese base or cream cheese. Try some of these fillings to give your children a break from the ordinary egg, or peanut butter lunch. CHEESE Mi cup grated American cheese 4 cup minced cooked bacon 6 drops onion juice 1 tablespoon minced pickles 3 tablespoons mayonnaise or 1 cup grated American cheese 3 tablespoons ketchup 2 drops Tabasco sauce 1 teaspoon minced onion 2 tablespoons cream CREAM CHEESE Vi cup cream cheese Vi cup apricot puree or Vz cup cream cheese Vi cup orange marmalade or "2 cup cream or cottage cheese Vz cup cooked chopped prunes or J 2 cup cream cheese 1 minced orange 1 teaspoon grated onion Vs teaspoon salt THE N E W S , Frederick. Maryland Page B-l Thursday, September 7, 19*7 Today's Men Are Bringing Home The Bacon-And Cooking It, Too There's a man behind that grocery cart! Men are now invading the food markets -- h u s b a n ds, patchelors and fathers are pacing the aisles on the alert for special quality ingredients to be used in their own specialty dishes. Creative cookery -- the development of orginal recipes and the discovery of new methods of preparation--is steadily ncreasing as a favorite indoor hobby with men. Men show greater daring and are much more inventive in the kitchen han women, according to a na- ional consumer study by the Men's National Cooking Champ- onship for amateur male cooks. sponsored by the Potato Chip "nstitute International. The snowballing interest of adult males in home cookery is itrikingly apparent, the study revealed. In 1961, 44 percent of he men shopped for groceries and 42 percent were cooking for heir families. The 1967 research shows 51 percent of the men shopping for food and 74 ercent cooking. Forty-four percent of the men who cook prepare two meals a day, break- ast and dinner. Fifty-five percent make one meal a day and inly one percent cook three meals a day. When wives were asked why does your husband cook they relied: We both work; It's his lobby; It relaxes him; To give me a rest, and I don t like to cook. Two vital facts uncovered by he study were that the number of adult education cooking schools for men only have increased by 42 percent over 1961 figures. Also the present cook book boom has been stimulated by male buying, This is further proof that men have donned the apron and seized pots and ladles with zest. "When a group of men get together one of the main subjects discussed is recipes and food. There is every indication that the days are numbered for a woman to claim the kitchen as her own domain. Today's men are not just bringing home [the bacon--they're cooking it, I too" Marni Wood, the champion- j ship chief home economist, said i after reviewing the findings of the study. The Men's National Cooking Championship now entering its eighth successful year has been a strong incentive to the adult male amateur cook as it offers him national recognition for original main dish recipes using potato chips as an ingredient. Here is an example of an original recipe which won national honors. CHD?PED FISH SUPREME 1 3-pound red snapper, flounder or white fish (fresh or frozen) 2 cups crushed potato chips l cup chopped onions 1 clove garlic, minced Vi cup vegetable oil 1 No. 2 can tomatoes (2M: cups) 1 cup diced celery ^2 cup white raisins 17 z cups chopped parsley 1 teaspoon salt 1 i teaspoon pepper 1 cup dry white wine Vz cup lemon juice 1 teaspoon oregano 1 thinly sliced lemon Sprinkle one cup potato chip in a three-quart baking dish. Place fish in center. Brown onions and garlic in the vegetable oil. Add tomatoes, celery, : raisins, parsley, salt, and pep! per and arrange around the fish. Sprinkle remaining pota- j to chips over the vegetables. |Mix wine and lemon juice; pour over the fish. Sprinkle with oregano. Arrange lemon slices around sides of fish. Bake in moderate oven (350 degrees) for about 45 minutes. Serves six. PRIZES HAVE WIFE APPEAL The Championship, strictly closed to women and professional cooks, is open to all adult male amateur cooks. Entrants may submit one or more original main dish recipes using potato chips as an ingredient. Each recipe may be entered free (no box tops, labels, etc., required), contestants name and address must be on each recipe entered and mail it to Aden's National Cooking Championship, P.O. Box 233, Radio City Station, New York, N,Y. 10019, by Dec. 1. All finalists and their wives will be awarded an all-expense paid week's vacation at the luxurious Americana Hotel, Miami Beach Florida, where the finalists will cook their winning main dishes using potato chips as an ingredient. Finals are scheduled for Jan. 23, 1968. Women cooking experts will be the judges. Fiesta Chile Stack Many Ways To Carry Peanut Butter Sandwiches Sausage, Succatash Casserole Is An Easy And Hearty Main Dish Garlic' Wheat Germ Perks Up Your Caesar Salad Here's another .switch on a familiar recipe. Caesar salad was born on the West Coast, but soon began its travels to the East, North and South, growing in popularity with uncommon speed. One secret of its success is the garlic croutons added just before the final tossing. This recipe substitutes garlic and wheat germ for the croutons. No slicing, no trimming, no c u b i n g -- just add wheat germ to garlic butter, cook over low heat a few minutes, then scatter over the salad and toss. Really delicious flavor! Plus bonus of B-vitamins, iron and other minerals in the wheat germ. CAESAR SALAD 2 tablespoons butter 01 margarine 1 crushed garlic clove ·4 ,cup wheat germ 3 quarts broken or cut salad greens* 2 eggs % cup lunoa jute NEWSPAPER!!! CHIVE 1 V? cup vegetable oil 1 tablespoon Worcestershire sauce '4 cup wine vinegar V4 cup shredded Parmesan cheese 1 can (2 ounces) anchovy fillets Cnot rolled) Coarse black pepper Melt butter in small saucepan; add crushed garlic clove; cook over low heat five minutes; stir in wheat germ; s,ct aside. Line salad bowl with whole leaves of romaine. Fill bowl with broken or cut greens. Break two eggs on greens. Combine next four ingredients; beat with rotary beater; pour over greens. Toss until all traces of egg disappear. Add cheese anchovies, garlic, wheat germ and a sprinkling of coarse black pepper. Toss again until well- mixed. Serves 8 to 10. ·Cut icpberg lettuce into bite- size chunks: break or tear Uaf lettuce, romaine, chicory, esca- rofe, etc. (any desired combiu- tart* tnaB pie«M. When the first voyagers arrived on this continent to begin life anew, they were soon introduced to a dish called "misquatash" by their newfound friends, the Indians. This combination of beans cooked with kernels of corn was much to their liking, and h a g come down In our culinary history as the familiar succotash. The combination of whole kernel corn and lima beans is basic to the casserole here Pork sausage has been added for savory flavor and the whole blended in a well seasoned cream sauce. Use of convenience foods and a shortcut method of creaming make for ease of preparation of tnis sausage and succotash casserole. After the plump frozen limas are coked barely tender the sauce ingredients are blended in, canned whole kernel earn added and the mixture cooked Barbecue Those Rib Pork Chops On Top Of Range Ever wonder how we got the word, "barbecue?" One version suggests it comes from a Spanish term, barbacoa. This means an elevated frame used for certain types of outdoor roasting, as for coffee beans. Another source suggests it comes from a French phrase, "barbe a queque," literally, "beard to tail." At the original barbecue the animal was toasted whole. Now, barbecue roMUd meat aerved to to creamy perfection! With precooked sausages the dish is ii- nahzed with ease, and a short stay in the oven for a light browning sees the casserole table-ready in moments This hearty dish is u e l l p a i t n e r e d with a salad of fruits, such as slices of unpeeled crisp apclc. canned grapefruit segment-, peach and pear h a l v e s "SAUSAGE A N D SUCCOTASH CASSEROLE \'n package (10 ounces) frozen Fordhook lima beans '4 teaspoon salt 1 cup water 2 tablespoons buttei 2 tablespoons flour 2 tablespoons minced onion 1 teaspoon sugar Dash of nutmeg Dash of pepper 1 tall can (13 ounces) evaporated milk 1 can (12 ounces) whole ker- £ gathering. It's possible, however, to Achieve a similar flavor right on range by using sauces and (·seasonings after meat is browned. These rib pork chops are cooked, with moisture, a barbecue sauce. Rib pork chops are those with a single, large muscle all on one side of the bone. When cut an inch thick, they make an adequate serving for t h e average appetite. BARBECUED PORK CHOPS 8 rih pork chops, cut one-inch thick Flour v« cup lard 2 tablespoon* flour nel corn, drained 1 package (8 ounces) precooked pork sausages Cook lima beans in the one cup w a t e r with the salt until just barely tender. Add butter and .stir u n t i l butter is melted. Remove f i o m heat. Sprinkle in f l o u r a l i t t l e at a t i m e , blending smoothly. Add onion, sugar, nutmeg and pepper Blend .n evaporated milk. Stir in corn. Cook and stir over medium heat until sauce is smooth and thicH- ened Remove from heat. Cut six sausage links in half and set aside. Cut each of remaining links into slices. Stir slices into bean and corn mixture. Turn mixture into a buttered 17 quart casserole. Arrange the remaining sausage pieces on top. Bake in preheated moderate oven (350 degrees) until sausages are lightly browned and mixture is bubbly, about 10 minutes Serves four to six. 2 tablespoons prepared mustard U cup chopped onion '-2 teaspoon ground cloves 1 teaspoon salt ^ teaspoon pepper 2 tablespoons Worcestershire sauce 1 cup iuice from peach, apple, bread-and-butter or sweet pickles 1 cup catsup Dredge chops in flour. Brown in lard or drippings. Pour off drippings. Add the two tablespoons flour to mustard ?nd make paste. Add remaining ingredients, blend well and pour over chops. Cover tightly and cook slowly for one hour. Eight ·ervings. Southwest Pancakes With Chile The great southwestern region of our country quickly catches the fancy of most of us. Its romantic history and fiesta atmosphere enjoy deserved fame. The sprawling ranches and deserts, the Spanish inspired architecture and the food -- much of it seasoned a la Mexico -- all spark our curiosity and appreciat i o n. Here's an intriguing main dish that captures some of the excitement of the old Southwest -- Fiesta Chili Stack. Yet it boasts strictly modern touches, too, in two convenient mixes that make preparation easier. Four jumbo pancakes are prepared from dependable pancake mix. --And they're as tender and light as any flapjacks that ever came from a chuck wagon. The chili filling trat's layered between the pancakes also gets a boost from a mix Just four ingredients ( i n c l u d i n g water) are required for the f i l l - ing, you needn't be an accom plished spice blender to concoct it. And the mixture cooks in just 15 minutes; long simmering isn't necessary to blend the flavors While you flip the pancakes to a delicate golden brown, the filling simmers to its zesty con- clusion. Then just stack 'em i up and you have Fiesta Chili j Stack, a dish the Southwest would be proud to claim. FIESTA CHILI STACK Makes four servings Filling: I pound ground beef One 8-ounce can tomato sauce I 1 cup water One I n 4-ounce package ch;li seasoning mix Pancakes: l cup pancake mix ] cup milk 1 egg 1 tablespoon melted or liqui'3 shortening For filling, brown ground beef in hot shortening in large skillet; drain. Add tomato sauce, water and chili seasoning mix. Simmer about 15 minutes. , For pancakes, place mix milk, egg and shortening in bowl. Stir until batter is fairly smooth. Using a scant '2 cup batter per p a n c a k e , pour batter onto ho*, l i g h t l v greased griddle to make four pancakes Turn pancaker; when tops are covered with bubbles and edges look cooked. i Tin n only once. To assemble, spread thr^e pancakes with filling; sprinkle each w i t h grated Parm?san i cheese Stack pancakes on sjr- ving plate; top with remaining pancake. Cut in wedges to serve. Serve Something Simple N'eed an idea for a casserole that's rich, delicious, and t i g h t for a bridge luncheon, bufiet supper, or family dinner 9 Then this Macaroni-Shrimp Dish is just for you It's a mixture of macaroni, lots of shrimp, and a creamy sauce rich in Cheddar cheese. For a pleasant contrast to this richness, there aie chopped onions and sliced green olives The casserole goes into the oven for 25 minutes, emerging a deep golden color. Busy homemakers and hostesses may make this casserole ahead and store it in the refrigerator ready to bake. When this is done, increase the baking (time 15 minutes or until the mixture is hot and bubbly Served with a salad of greens, tomato, and sliced onion, this creamy casserole is a simple but satisfying answer to the eternal question, what shall I 'serve? 1 MACARONI-SHRIMP DISH ^4 cup coarsely chopped onion S tablespoons butter or margariM 2 tablespoons flour '-2 teaspoon salt ! H teaspoon pepper 2 cups milk 2 cups shredded Cheddar cheese 1 teaspoon Worcestershire sauce 1 package 7 ounces) elbow m a c a i o m cooked and drained 2 ans 1 4 ' z o u n ^ e ) shrimp, nn.sed and drained l ! 4 cups sliced stuffed olives Saute onion in butter or margarine until tender. Blend in flour, salt and pepper. Add milk, cook, stirring constantly, until thickened. Add one cup cheese and Worcestershire sauce; stir until cheese is melted. Fold in macaroni, shrimp, and one cup sliced olives Pour into two-quart casserole. Bake in moderate oven (375 degrees) until hot, »bout 25 minutes. Sprinkle re- m n m i n g cheese and olives around edge of casserole Return to ov*»n to melt cheese, about five minutes. Yield: Six serving!. Fix Tokay Snack Spread wheat thins with pineapple process cheese spread; top with halved, seeded Tokay grapes. H A M SANDWICH A LA GOLDEN ROD 4 slices bread 4 slices (2 ounces each) cooked ham 4 slices tomato, cut Va inch thick Salt U cup finely chopped green onions 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk l hard-cooked egg Trim crusts from bread and place on broiler rack. Insert broiler pan and rack so the top of bread is three inches from the heat Toast both sides of bread until lightly browned. Place a ham slice on each piece of toast. Top each with a tomato sbce and sprinkle with salt. Broil until lightly browned, pbout f i v e minutes Cook onions in butter or mar- farme three minutes or until tender. Stir flour and salt into onion mixture. Add milk and cook, stirring constantly until thickened. Cut egg in half and remove yolk Chop egg white ;nd add to sauce. Heat throueh. Top each broiled sandwich with about ' t cup sauce. Rub the fgg volk through a sieve and sprinkle sieved yolk on top of each sandwich Serve immediately. Yield four sandwiches.

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