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Show Wednesday, September gait fake tribune 12, 1984 Section E tvwwvw Page 1 AAMMMVvVWMVVWAMMN Let brown bag make lunch time ros By Donna Lou Morgan slices wheat bread 2 tablepoons diet margarine 1 can (6 Vi ounces) water-pac- k tuna, drained and flaked Vi cup plain non-fyogurt (if desired, Vi cup mayonnaise may be substituted) I to 2 teaspoons lime or lemon juice 1 teaspoon poppy seeds (optional) 1 tablespoon chopped green 8 Tribune Food Editor (eres the problem. If Susie takes lunch to school every day and there are 40 weeks, how many at peanut butter and honey sandwiches will she eat before getting bored? Add to the equation the fact that school kids arent the only ones packing a lunch. Businessmen, doctors, lawyers and other professionals increasingly are joining school kids and blue-collg workers in the ranks. In fact, about 249 million lunches are packed in the United States each week, according to the Brown Bag Institute. At least half of those carrying brown bags today are including school children white-collworkers with higher educations and incomes more than low-calo- ne brown-baggin- ar onion Dash of Dash of Lettuce leaves or sprouts Vi cucumber, peeled and thinly sliced $30,000. Classic Opportunity What we have here, students, is a classic opportunity for the brown-ba- g blahs to set in. We also have the opportunity to put creative expression to practical use. The upsurge in brown bagging can be attributed, in part, to increased interest in eating better and more nutritious food. The embarrassing snafu by the Reagan administration focused attention on the drawbacks to school cafeteria fare including too many processed foods, too much saturated fat and salt and refined sugar, too much dependence on surplus commodities and budget constraints. With federal funds for child nutrition programs cut more than 30 percent recently, parents began paying more attention to what children were eating. A lot decided they could provide better food from home. Lunches Lacking At the same time, parents realized their lunches were lacking and that the problems of school cafeterias are shared by those in the work place. So they began brown bagging, too. There are other benefits besides saving money and eating better by carrying lunch. Quality and quantity can be controlled. And you can spend less time eating if you dont have to wait in line for your food, whether in a school or company cafeteria or a restaurant. So its clear, bringing lunch to work or school has a lot of pluses. In the minus column, looming large, is the fact that brown bagging can be boring. That is, unless youre ready to put some pizazz into the lunchtime routine with a few changes: W'hite Bread Cut back on white bread. Use whole-grabreads for a change to put some color m your sandwich and some fiber in your bod. Break up the square roots of the standard sandwich by opting for pita, croissants, submarine rolls or muffins to hold things together. Take a leaf from the trendy and ban iceberg lettuce from the lunch-boTry bean sprouts or green pepper rings or cucumber slices, for example. Create a salad on a sandwich, d spinach, bacon, egg and a splash of vinaigrette on nubby textured bread, Romaine, cheese, anchovies and creamy garlic dressing on crusty toasted French. Hold the mayonnaise. Get more tang and fewer calories by opting for plain yogurt instead. If you cannot live without mayonnaise, make it interesting by seasoning with horseradish, chopped parsley, green onions or curry for a change of taste. Splurge on fancy mustards or create homemade spreads by mixing herbs and butter. Tarragon and a bit of lemon will breathe new life into a turkey sandwich Chili powder and chopped green pepper will set your roast beef ablaze. Cut back on cold cuts Let your leftovers live again in your sandwiches Make larger dinners so roasts and meat loaves can do double duty or turn cooked meats into fancy pates. Look for new tastes with sum- Spread bread slices with margarine. Combine tuna, yogurt, lime juice, poppy seeds, onion and seasonings. Top four bread slices with half the lettuce leaves or sprouts. Divide tuna mixture between mer sausage, Canadian bacon, smoked salmon or turkey Same Old Cheese Get away from the same old American or Swiss cheese Try Muen-ste- r or Colby or Monterey Jack instead. Or go soft. Blend cottage cheese with bits of cooked broccoli or raw green pepper and spread on firm bread like rye or pumpermckle. Try one of the flavored cream cheeses, the strawberry or pineapple can stand alone or pair with poultry Combine old standbys with new things. Add sliced almonds and pea pods and a splash of soy sauce to chicken salad. Or mix the chicken with diced avocado and crumbled bleu cheese Give ham salad a new look by adding 6 ounces yogurt, V cup diced apple, 3 tablespoons diced celery, 2 tablespoons chopped wal- - lettuce-toppe- d bread slices; spread to edges. Top with cucumber slices and remaining lettuce. Close with remaining bread slices. Makes four sandwiches at 220 calories per sandwich. Ice Cream Cone Muffins le hard-cooke- salt pepper Dash of garlic powder ar ketchup-as-vegetab- T m cups flour cup sugar 2 teaspoons baking powder Vi teaspoon salt 1 egg, slightly beaten Vi cup milk V cup oil cup bran flakes 12 ice cream fer cones Vi 1 flat-botto- Vi m cup chopped wa- fruit Jam or jelly, optional Mix flour with sugar, baking pow- der and salt. Combine egg, milk and oil. Add to flour mixture, mixing just to moisten ingredients. Stir in bran flakes. Spoon half the batter into cones. Add about 1 tablespoon chopped fruit (apple, peach, raisins, etc.) to each. Top with remaining batter. Place on baking sheet. Bake at 400 degrees for about 25 minutes or until golden brown. Spread jam on top, if desired. Meal in a Cookie Solving the problem of the noon meal can be exciting if you follow the ABCs of good nutrition tablespoon honey and 1 tableV3 cup ham cubes. Peanut butter doesnt have to team with jelly. Try chopped dates, sliced bananas, sliced poultry and chutney with a dash of curry. Say sayonara to sandwiches every day. Whats wrong with leftover pizza or quiche or macaroni and cheese? Or core an apple and stuff it with cheese or peanut butter mixture or chicken salad. Take a lunch on the gourmet side: a wedge of Brie, a cluster of grapes, a stack of crackers And dont forget how nice a piece of cold fried chicken can taste. When it comes to preparing lunches for the young sprouts, there are those who eat whats put before them and those who would rather pick than eat. If your child is a picky eater, chances are he wont appreciate cafeteria food or homemade lunches either unless you try some of these tips: Involve Child 1. Involve child in the preparation process It may be easier to do it yourself. If the child participates m choosing the food and making it, hell be more interested in eating. 2 Think small. Cut cheese and meats and raw vegetables in tiny chunks that will be more interesting to eat, especially if you provide a dip. Bake meat loaves in muffin tins or custard cups or make miniature meatballr. Tuck some cherry tomatoes into the lunch. 3 Cut creatively. Make bow ties of sandwiches by cutting in triangles. Use a cookie cutter to make sandwiches in animal shapes or cut with pinkirg shears or slice them fingers Grate mounds of cheese. Slice apples vertically instead of horizontally. 4 Snazz up the menu. Tell child egg salad is a Humpty Dumpty sandwich, that pineapple rings are fruit tires Use one slice of white bread and one slme of dark and make a checkerboard. Make toothpick shish kebabs nuts, 1 spoon raisins to plus goodness. Fill those brown bags with tempup. ting specialties that will turn day right-sid- e with meats and cheeses, vegetables and fruits. 5. Go for the surprise element. Pack a salad in a Chinese food container. Take a plain cupcake and cut the top off; put frosting inside and replace the lid. 6. Try some of these recipes that combine nutrition with whimsy: Sandwich Kebabs to Go Heres a sandwich packaged a little differently just right for young folks of all ages. That old favorite, the peanut butter and jelly secsandwich, is cut into bite-siz- e tions and threaded onto skewers, along with fruit and vegetable pieces. Pack kebabs into a plastic container before putting into lunch bag or wrap in plastic wrap or foil. 2 slices wheat bread tablespoons peanut butter tablespoon jelly or jam Vi apple, cut into chunks (seedless grapes may be 3 1 used) Lemon juice 1 to 2 stalks celery, cut into 6 petites. Follow the recipe or add and subtract to suit tastes. Its a good idea to pack the tomato slices separately, adding to sandwich at lunch time. 2 slices wheat bread Vi teaspoon butter or margarine 1 tablespoon cream cheese, softened teaspoons Italian dressing 2 (mayonnaise or creamy bleu cheese dressing may be Spread bread slices with peanut butter. Top with jelly and spread to edges Close sandwich. Using sharp knife, cut sandwich into six or nine pieces Brush apple chunks with lemon wood or bamjuice. On three boo skewers, thread sandwich pieces alternately with apple and celery pieces. Makes one serving. Note: Sandwich sections, fruit and celery may be wrapped separately, then threaded onto skewers at lunchtime. Include in the brown bag, carrot curls, cherry tomatoes, oatmeal cookies and lowfat milk. Deli Special a sandwich for teen-ag- e unbleached flour teaspoon baking powder 1 teaspoon baking soda Vi teaspoon salt 2 teaspoons cinnamon 1 Vi crisp-cooke- 1 1 1 substituted) 2 thin slices cooked turkey, ham or roast beef 1 slice creamy havarti, Swiss or Monterey Jack cheese 2 to 3 thin slices Bermuda onion (optional) 2 to 3 thin slices tomato Lettuce leaves or sprouts Along with the deli special sandwich, tuck in the lunch box an orange, Spread one bread slice with mar treat. some applesauce milk. cake and lowfat Dieters Tuna Salad Sandwich This sensational sandwich is freshly flavored and chunky in texture. It is also low in calories. Lime or lemon jaice adds sass to the creamy tuna brown bagfilling. gers will delight in this lunch time Waist-watchi- Readers request recipes Mrs. B.L. Smith hopes cooks will Recipes for Peanut Butter Brownshare recipes for Sweet Mustard ies are requested by Mrs. Elaine Pickles. Ridgeway. She would also appreciate Recipes for Burnt Sugar Cake recipes for Peanut Butter Pie. Mrs. Lynn Patrick is requesting that appeared in Ladies Home Companion in 1949 are on the wanted list recipes for Greek Souvlakia and by Marilyn E. Simmons, Farmington. Basque Salad. "I should like recipes for Jewish Lynn Gordon, Draper, is looking for Dutch Oven Recipes. Apple Cake, writes Tina Sutherland, Recipes for Greek Gyros (Yeeros) Cedar City. are requested by Susan Nassehi. Recipes for Hot Dog Relish and Jean Esplin. Provo, is requesting PicMilli are requested by Mrs. Donald C. Spendlove. recipes for Mexican sauce called Mrs. E.C. Varner wants -- ecipes for Mole, Pablano-stylParmesan. reis Eggplant Mrs. Suzanne Rogers, Layton, d Send and requests to Donna for "refrigerator-curerecipes questing recipes e dill pickles, Italian Lou Morgan, Tbe Salt Lake Tribune, seasoned tomatoes for canning and Box 867, Salt Lake City, Utah 84110, to be used in this column. Zucchini Pickles. e. deli-styl- Heres Note: Vary filling by adding sliced cucumber, mustard, sprouts, thinly-slice- d bad lunch meat, con strips, green pepper rings, sliced avocado, chopped celery or sliced radishes. 4 eggs 2 cups Vi 1 teaspoon nutmeg cup raw wheat germ cup rolled oats cup raisins cup water cup chopped walnuts or cans pe- Beat butter, molasses, brown sugar and eggs until fluffy and well mixed. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, wheat germ, rolled oats; blend thoroughly. Place raisins and water in saucepan; bring to boil. Boil two minutes. Add raisin-wate- r mixture to batter with chopped nuts. Spread mixture evenly into pieces Teens garine. Spread cream cheese on remaining bread $lice; drizzle with dressing. Layer with turkey, ham or roast beef, cheese, onion, if desired, and tomato slices. Top with lettuce leaves. Close sandwich. Makes one sandwich. butter or margarine Vi cup dark molasses Vi cup brown sugar, well packed 2 sticks ( 1 cup) ap " t baking pan. Bake greased 9xl3-inc- h at 375 degrees for 30 minutes or until bars. done. Cool and cut into H desired, drop dough by teaspoons onto greased baking sheet and bake at 375 degrees for 10 minutes or until done. Finger Gelatin 2 packages (1 tablespoon each) unflavored gelatin 1 cup cold water lVi cups fruit juice of your choice Dissolve gelatin by heating in cold water for about three minutes. Add fruit juice and add a dash of honey, if h desired. Pour into pan and chill until set. Cut into squares. Wrap in plastic wrap for lunch boxes It will be firm enough to eat with 8x8-mc- i |
