Radio and television mirror (July-Dec 1950)

Make a pretty SMDWICH By NANCY CRAIG • RADIO MIRROR FOOD COUNSELOR Heard at 1:15 P.M. EDT, Mon.-Fri., on ABC. (Recipes tested by the Macfadden Kitchen) Sluggish appetites wake up when I serve a sandwich meal. As a family we are sandwich hounds! We love anything between two slices of bread — even sliced banana sprinkled with lemon juice! When I plan sandwich meals I always try to follow the rules of good nutrition. It is as important to provide the necessary requirements in light summer menus as it is when serving heartier meals. So we always have some cold, some hot food for balance. We find soup relaxing and easy to digest. I serve it right along with the sandwich. If we have a hot sandwich, then the soup is chilled. For a pleasing blend of flavors, I combine two soups such as tomato and bouillon or asparagus and cream of celery. I feel adventurous when preparing sandwich fillings. It's lots of fun to try new tricks. Perhaps a sauce like the Puffy Sauce. Or a glamorous sandwich loaf like the Tuna and Egg loaf. The Home-Made Deviled Ham is a wonderful chance to use various seasonings and combinations of flavors. It is now one of our favorites. TUNA AND EGG LOAF 1 loaf unsliced bread 4 eggs, hard cooked % cup stuffed olives, chopped Mayonnaise 1 can (7 oz.) tuna fish y% small onion, grated 1 can condensed cream of mushroom soup 4 tablespoons milk Melted butter Trim crusts from all sides of bread. Cut lengthwise into three strips. Chop the hardcooked, eggs. Mix with olives and enough mayonnaise to moisten. Spread on one strip of bread. Place next lengthwise strip of bread over egg mixture. Flake tuna fish and add onion and four tablespoons of mushroom soup undiluted. Spread on second strip and cover with last strip of bread. Brush with melted butter. Bake in a moderate oven (350° F.) 20 minutes. Cut crosswise in 1%" slices. Heat remaining mushroom soup with 4 tablespoons milk. Pour some over top of each slice. Serve with watercress and cranberry jelly. Makes 6 servings. HOME MADE DEVILED HAM 3 cups cooked ham or 2 cans (12 oz.) pressed ham 1 egg, beaten 1 tablespoon catsup 1 tablespoon chili sauce 1 tablespoon Worcestershire Sauce '.•> cup nuts, chopped fine 1 tablespoon sugar 1 dill pickle, chopped Chop ham very fine or run it through a meat grinder twice. Add beaten egg and blend well. Add all other ingredients. Mix until blended. Place in a split, buttered frankfurter roll. Serve with hot canned asparagus tips. Makes 6-8 servings. PUFFY CHICKEN SANDWICH Trim the crusts from two slices of bread. Spread lightly with butter or margarine. Top with slices of cookpd chicken. Cover meat with Puffy Sauce. Place under broiler for 2 minutes, until browned. Serve with cauliflowerettes dipped in Snappy Cream Cheese Sauce and corn-on-the-cob. PUFFY SAUCE 3 eggs, separated % cup mayonnaise Vi teaspoon salt Beat egg yolks and mayonnaise together until light. Add salt to egg whites. Beat until stiff but not dry. Fold egg yolk mixture gently into egg whites. Heap on top of chicken sandwich. SNAPPY CREAM CHEESE SAUCE 1 (3 oz.) package cream 1 teaspoon grated onion cheese Chill sauce 2 teaspoons horseradish Work cream cheese with spoon until soft. Add horseradish, onion and enough chili sauce to make a medium thick sauce for dipping. (Continued on page 87) New forms for an old favorite: treat your family to the sandwich. It's delicious and nutritious, an ideal all year 'round food. RADIO MIRROR for BETTER LIVING 48