October 12, 1955 How To Prepare A Good Lunch, Peppy Cheese Sandwiches, Raisin Nut Loaf, Brazil Nut Fruited Cookies, Freezer Brownies

Again we welcome Virginia Ritter from the Dairy Council of Rochester Area, Inc. to the program. Ginny and I have selected "Eat a Square Lunch" for today's demonstrations. We are concentrating on  foods that can be prepared ahead and frozen.


A Good Lunch Includes:

Milk -- 1/2 pint
Fruit and vegetable -- 2 servings
Substantial Main Dish -- meat, cheese, eggs, fish, peanut butter
Bread and butter

How To Prepare A Good Lunch

Drink your milk or have it in a cream soup in your thermos. Eat your fruit and vegetable as is, have them as a juice in thermos, use them in sandwich filling, special breads, cakes, cookies or pudding. The main dish will usually be the sandwich filling but could be small chunks of cheese or hard cooked eggs.

Wrap It In: Cellophane, Wax Paper, Saran Wrap, Aluminum Foil, Sandwich Bag, Plastic Bags, Plastic Wrap, Freezer Paper, Paper Cups with Covers, Plastic Refrigerator Jars, Small Jars.

Pack It In: Paper Bags, Ice Cream Bags, Plastic Bags, Cardboard Boxes, Lunch Boxes


Good Freezer Foods: Label and date.

Breads: Cool before wrapping.

Sandwiches: Cheese, peanut butter, cold cuts, meats, fish and meat with salad dressing and no vegetables. Wrap sandwiches individually or separately in sheet of cellophane. Put in box to keep shape. Wrap in moisture proof package and seal.

Cakes: Cool, wrap individual pieces of cake for freezer and freeze. Frosted cakes best packed in box and entire box wrapped.

Cookies: Wrapped in portion size and sealed.

Sandwiches keep well 2 weeks. Breads keep well 3 weeks. Cookies, cakes, pastry keep well 6 weeks.


Last Minute Packing:

Raw vegetables: carrot, turnip, celery sticks, cabbage wedges, cauliflower, whole tomato, leaves of greens.

Fresh Fruit.
Surprises: dried fruit, olives, pickles, nuts, cranberry sauce, relishes.

Note: Select foods that hold up well. Use a variety of breads and fillings. Include something crisp to chew on. Use gay napkins and containers.


Recipes For The Day From Ginny

Peppy Cheese Sandwiches

Hot or Cold

1/2 pound grated processed cheese
1/2 medium green pepper, chopped
4 T. grated onion
1/4 c. chopped onion
4 hard cooked egg yolks
1 t. Worcestershire sauce
1/4 c. catsup
2 T. butter

Mix together all ingredients. Make sandwiches immediately, wrap and freeze, or make some into sandwiches, pack some in freezer container and freeze, refrigerate some. It keeps well for several weeks in the refrigerator.

Hot: Split round buns and spread bottom halves well with cheese mixture. Toast both halves under broiler for 5 minutes. Close sandwich and serve immediately. Yield: 2 c. of mixture ... 20 cold sandwiches or 10 hot bun sandwiches.

Raisin Nut Loaf

3 c. sifted flour
4 t. baking powder
1 1/2 t. salt
1/2 c. sugar
3/4 c. nuts
1 c. seedless raisins
1 egg
1 1/2 c. milk
2 T. shortening

Sift dry ingredients, add nuts and raisins. Stir in shortening. Pour into greased bread pan (8" x 4"). Let stand at room temperature for 20 minutes before baking. Bake at 1 1/4 hours at 350 degrees. Remove from pan, let cool on wire rack. Excellent for lunch-box sandwiches, simply buttered or spread with cream cheese or orange marmalade.

To freeze: Wrap when cooled, sliced, unsliced or as sandwiches.



Recipes For The Day From Trudy

Brazil Nut Fruited Cookies

Brazil nuts and candied fruits team up in this excellent variation of old fashioned drop cookies. The tops come macaroon-crinkled, the texture is crisp, keeping quality excellent. Freeze well.

1/2 c. shortening
1 c. sugar
1 T. molasses
1 egg
1/2 c. mixed candied fruit
1 c. flour
1/4 t. soda
1 t. baking powder
1 t. salt
1 t. cinnamon
1 t. vanilla
1 c. rolled oats
1 c. chopped Brazil nuts

Cream together shortening and sugar. Stir in molasses and egg; add fruit. Sift flour, soda, baking powder, salt and cinnamon; blend well. Add vanilla, rolled oats and Brazil nuts; mix only until blended. Drop by teaspoonfuls on greased baking sheet. Bake at 350 degrees 10 to 12 minutes. Yield 3 1/2 dozen.

Freezer Brownies

Children and grown-ups love brownies. This large recipe makes about 40 two-inch squares. Can easily be divided in half for a smaller batch if you prefer.

4 squares chocolate
1 c. shortening
2 c. brown sugar
4 eggs
1 c. flour
1/2 t. salt
2 t. vanilla
1 t. baking powder
2 c. chopped nuts

Melt shortening and chocolate together. Add sugar and mix well until dissolved. Add well beaten eggs and vanilla. Sift together flour, salt and baking powder, stir into mixture. Fold in nuts. Turn batter into 2 10-inch square pans, well greased and floured. Bake at 350 degrees for 35 minutes. Cut into 2" squares. When cool, package each brownie separately or package in freezer boxes collectively by separating each layer with cellophane.