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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Aug 29, 1979
Page
16
Celebrate sandwiches and their year round appeal with imagination as a core ingredient. The piece notes bread supplies calcium and iron while meats add protein and iron, urging multiple fillings and diverse ingredients for seasonal, flavorful summer meals.
Demonstrates building four sandwiches with rye bread Swiss cheese tomato lettuce bacon and turkey. Each sandwich uses dressing and extra dressing is available. Quick dressing combines one quart Thousand Island with one cup buttermilk.
Stir barbecue sauce into flour and thicken over low heat. Toast bun surfaces. Assemble eight sandwiches with pickle and pimento loaf Swiss cheese ham salami and pepper rings. Spoon sauce over and cover with bun tops. Serve as knife and fork food. Yield eight sandwiches.
In a small bowl mix softened butter Italian herb seasoning onion salt and prepared mustard. Spread bread slices with mustard butter. Layer each of four sandwiches with three slices corned beef two slices bacon two tomato slices and one lettuce leaf on buttered bread. Top with remaining buttered slices cut in half secure with picks yields four sandwiches.
Blend corned beef spread mayonnaise mustard and salt. Stir in eggs celery and pickle. Butter bread. Spread a cup filling on each of 4 slices. Top with lettuce leaves and remaining slices. Four sandwiches.
Recipe describes a half loaf of French bread filled with American cheese 4 ounces deli salami four slices soft butter summer sausage lettuce tomato and coleslaw. Bread spread with butter then topped and covered with fillings, cut into quarters yielding four servings.
Blend mayonnaise with mustard then spread on one bread side. Layer lettuce on six bread slices then add 2 folded salami 2 pickle and pimento loaf 2 ham per sandwich with a half slice of cheese enclosed. Add 1/4 cup potato salad on ham, top with bread, and secure with a pick tipped with a stuffed olive.
Alma hosts a series of leader training sessions on vegetable cookery with the theme Vegetable and Salad Preparation. Sept 4 at 1 30 p m in the Alma courthouse basement and Sept 5 at 1 30 p m in First State Bank Fountain City and Sept 6 at 1 30 p m in First National Bank Mondovi. The courses cover new vegetable preparation methods and principles to preserve nutrients color texture and flavor.
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