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Show 1 1 1 1 1 1 .' '0 V Son AM p t Fillkgo$fm9 sandwiches are the mainstays of lunchbox meals, vary them for BECAUSE . appeal. This carl be done dclickmsly with a variety of breads and sandwich fillings. Look in your August 1 Family Wexxly for many suggestions V and ideas for preparing sandwiches and fillings. One warning about sandwich fillings bears repeating: If you're preparing sandwiches for the lunchbox (several hours before they will be eaten), be sure to use fillings which will keep well. Some fillings such as meat, fish, poultry, eggs, soft cheeses, and mayonnaise require special care. The. addition of an acid ingredient such as pickles, lemon juice, or green olives helps these sandwich fillings to retain their keeping qualities. These sandwiches should be eaten within four hours after removal from the refrigerator. When you use meat leftovers for fillings, subtract the time they have been at room temperature from the safekeeping time FOUR hours for prepared sandwiches. I - Here are some ideas for varied, nutritious, appetizing sandwich fillings. Each recipe yields enough filling for - four sandwiches. You may - wish to vary the seasonings to suit individual '!' v. 'tastes. For zesty accompaniments to fillings and sliced meat, poultry, fish, and cheese, blend a little lemon or lime ! To prepare filling, blend ingredients into cheese spread. GARDEN VARIETY FILLING Y4 cup (about 3 mocHum-slz- ;. . J. - .; . , 1 choppod cckry ' taUospoon fUtoly choppod 3 tokllpooftjiulii h. chooso 2 toblospoons cookod salad chili sauce, andash of herbs into horse-radis- h, juice, o) jrafad carrots Vi cup (about 2 stalks) finoly -- ,f : : chovy paste, or a butter or margarine. , crosshniraMospoon chUI sauco -- v-- 1 W toaspoon 'sa!i;.7w7T:r cookod livor n hcv cnsp, panoroiioa bacon, crumbUd ' . Fow cralns ptppor , 3 tabUspoons coofcod salad ' drosslng 2 loaspoons mlncod onion 1 toaspoon proparod mustard V foa spoon salt To prepare filling, lightly mix meats together. Blend in rernaining ingredients. ' v SPECIAL CHICKEN FILLING " if t 1 cup mlncod, cookod chlckon 3 toblospoons thick sour croom Vi cup finoly choppod colory 4 to 6ipo olivos, pinod and choppod I 2 too spoons mlncod parsloy Va toaspoon salt To prepare filling, prepare fresh vege-r-f tables and cheese. Blend in remaining ingredients, mixing lightly but thoroughly. HAWAIIAN cup won drained, crushod plnoapplo v - drosslng cup Ground, cookod ham 2 loaspoons brown sugar To prepare filling, moisten pineapple with salad dressing and add remaining ingredients, blending lightly but thoroughly. MARINERS 4 ingredients, mixing lightly but thoroughly. 1 1 FILLING pkQ. (3 oz.) croom chooso to 2 toblospoons mKk or croam V cup choppod eroon ollvot Va cup (about 1 oz.) soSJod 1 : pocans, finoly choppod or 2 drops tabasco sauco FoW grains sail To prepare filling, soften cheese with a fork. Gradually blend in milk or cream. Blend in remaining ingredients. dium heat until popping stops. Turn corn into large, warm bowt In the same way, prepare 10 cups popped corn Sprinkle over popped corn and mix in FILLING 1 teaspoon sail Set aside. , If using an electric popper, follow manufacturer's directions. Otherwise, for each pan of corn, heat in heavy skillet or saucepan having cover a 1 tablpoon fattoer oil cover bottom of .Add enough popcorn just skillet,' and cover, tightly. Shake pan over me- tight-fitti- ng Combine in a saucepan 1V4 cups whlta com sirup cup Hghr moUitsof 1 tabWtpoon vinogar Boil rapidly to 250F (mixture forms a ball which is pliable yet hard enough to hold its shape in very cold water. Remove from heat while testing). Remove from heat and stir in 3 tablospoons buttor or margarino , Gradually pour hot sirup into, center of the-fork, quickly stir corn.' With a buttered hands, With corn with coat and sirup. balls. firm into corn gather and press long-handl- woR-draln- Yt picklo od toaspoon onion salt Fow chains paprika To prepare filling, combine cottage cheese and mayonnaise, blending thoroughly. Blend in remaining in- cup ffSdkodV cookod salmon 3 tail poons cookod salad drossing Vz cup finoly choppod wetoc, cross, cucumbor, or swoct picklo 2 tsotpoons crcted onion 1 toaspoon Itmon uko Va toaspoon sett . To prepare filling, moisten salmon with salad dressing. Blend in remaining ingredients, mixing lightly but thoroughly. CITRUS SPECIAL Yi Vz ed . V x ' cup smokod chooso sprood cup (about 2 oz.) choppod nuts (walnuts, poanuts, or -pocans). ' cup mayonnalso . l.toaspoon Worcostorshtro 10 large or 20 smaB Popcorn Balls StfTEMICR S. ltS4 cup (4 oz.) poanut buttor cup otanss (uico V cup moist, staodiod coconut, cut 1 toaspoon fjratod oranso pol (sretod through colorocf part onlyi wfcdo part Is Vz Va gredients, mixing lightly but thoroughly. SMOKED CHEESE FILLING MIX E Va cup (Hi Ihu) cotiogo chooso roCIsh ed , SALMON-YEGETAU- 1 , 1 Popcorn Balls hard-cook- . taUospoon mayonnalso. 3 slicos crisp, panbrollod bacon, crumblod 2 toblospoons hord-cook- od To prepare filling, moisten egs with sour cream. Blend in remaining ingredients, mixing lightly but thoroughly. Best on brown or rye bread. COTTAGE CHEESE AND RELISH V FILLING EGG-SALA- D oca, choppod fino 3 toblospoons thick sour croam 4 sarcUnos, dralnod and mashod 3 toblospoons choppod mustard plcklos 1 toaspooii dty mustard 1 toaspoon kmon ko sail H toaspoon Fow crains ptppor To prepare filling, moisten chicken with sour cream. Blend in remaining OUVE-FCA- N 3 toblospoons cookod salad V4 Fow cralns poppor X FILLING bor) To prepare filling, blend peanut but- - T) ter thoroughly with orange juice. Add remaining ingredients, blending light-1 ly but thoroughly. ... . FAMILY WCKLY MAOAZINf |