Text 8970, 79 rader
Skriven 2008-06-14 19:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: School lunches
======================
-=> Quoting Nancy Backus to Ruth Haffly <=-

 RH> PB&J was my folks mainstay for sandwiches for us kids.[..] bologna or
 RH> slice of "Kraft singles" cheese.  We'd rarely get tuna fish sandwiches
 RH> and never have any turkey or from a roast.
 
 NB> We got PBJ, bologna, and sometimes pickle loaf or olive loaf.  Cheese,
 NB> too

 NB> We always had different kinds of
 NB> bread (usually bought from the "day-old" stands), whole wheat, rye,
 NB> pumpernickle, raisin, cracked wheat.  We probably also had white, but
 NB> it wasn't Wonder bread...

I grew up in the country surrounded by farmers so good meat was
always available and affordable. My sandwiches were generally cold
roast chicken, turkey, beef, pork and ham. Salmon (never tuna) or
egg salad was an occasional treat. Peanut butter was strictly for
after school snacks at home.

Perversely the bread was store bought Wonder Bread type white bread.
Only really poor kids brought homemade bread to school! Store bought
bread was a status symbol. Mom generally made a batch of bread once
a week in the winter time but bought most of her bread in the summer
time (we had a wood stove which really heated up the whole kitchen).
I always wanted store bread for school lunches even though I
secretly liked the taste of hers more.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cold Turkey Reuben Sandwich
 Categories: Diabetic, Sandwiches, Turkey
      Yield: 4 Servings
 
           COLD TURKEY REUBEN SANDWICH:
      4 ts Plain Low-fat yogurt
      8 sl Rye Bread
      8 oz Turkey; cooked breast
           thinly sliced
  1 1/3 c  Sweet & Sour Red Cabbage;
           -drained
           SWEET & SOUR RED CABBAGE:
      1 lb Red cabbage; shredded
    1/2 c  Cider vinegar;
    1/2 c  Water
      2 tb Margarine
    1/2 ts Salt
           Sugar equivalent to a 2 tbs
           Sugar
 
  SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
  Divide the sliced turkey among tops of the bread slices. Spoon 1/3
  Sweet and Sour Red Cabbage on each sandwich; top with remaining
  bread.

  Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage
  
  SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water,
  margarine, and salt in a deep cooking pot. Cover and cook about 15
  minutes or until crisp-tender, lifting and turning with a large
  kitchen fork two or three times.   Remove from heat. Add sweetener
  to cabbage gradually, lifting and mixing well with a fork. Drain
  off any liquid
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess

  From: Nancy O'Brion

MMMMM

Cheers

YK Jim


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