'.V"
SATURDAY. SEFTEKSEI 4, ISM-TKf tMOUHA TUll-U
(KIDS COOKING
Sandwiches so'
much a part of American
lifestyles are among
the most versatile and
convenient foods we can
prepare". Quick to make,
easy to eat, and
wholesome, they're a
great way to teach
youngsters to be' im
aginative in the kitchen.
This September, which is
National -r Sandwich '
Month, help your begin
ning cook to create new
and appealing combina
tions with a wide variety
of ingredients.
While cold sandwiches
are ideal for toting to
school, hot sandwiches
are made for eating at
home. With an in
terestine recine and cnmi
basic sandwich-making
skills, hot sandwiches
can even make an every
day lunch or dinner seem
like a special occasion.
Start with ground beef
always a great beginn
ing. Since it is highly
perishable, . - smallfry
cooks will get a headstart
on a lifetime of safe and
healthy cooking habits if .
an adult "cooking,
coach" teaches the
following guidelines
from the outset:
Loosely wrap and
store ground beef in the
coldest part -of the
refrigerator immediately
after purchase. Freeze it
if it iVnot to be used
within one or two days.
Thaw ground beef
overnight in the
From THE ((IIPJITT)) KITCHENS
Hot Sandwich Specials
refrigerator. Thawing at
room temperature allows
bacteria to grow on
thawed portions . while
the interior is still frozen.
Wash all cutting
boards, counter: tops,
and utensils used for
ground beef preparation
immediately after use.
Use hot soapy water,
then rinse and dry before
reusing. .-
Tightly wrap or
cover and refrigerate lef
tover cooked ground
beef mixtures im
mediately after the meal.
Keep all ground beef
mixture either above
140s F. or below 40 F.
Bacteria grow rapidly at
room temperature and
can cause spoilage.
The bigger the sand
wich, the more fun it is
to make. ; Novice cooks
will enjoy the fun of
making open face Savory
Hero, a large size varia
tion of a cheeseburger
that's as eye-appealing as
1 it is delicious. A savory
ground beef mixture is
spread on the cut sides of
an Italian bread loaf
that's been cut in half
from end to end. (Begin
ners v will -;i need the
assistance of a steady
adult hand for this cut
ting job.) After baking,
the meat is covered with
tomato slices, green pep
per ; . rings, , and Kraft
American singles
pasteurized process
cheese food '.all "ar
tistically" arranged by
the junior cook. The in-
Savory Hero
6 to 8 servings
You will need:
1 Vi pounds ground beef
I 6-ounce can tomato paste
V cup chopped onion
1 teaspoon salt
Dash of pepper
1 Italian bread loaf
8 Kraft American singles pasteuriz
ed process cheese food
6 to 8 tomato slices
6 to 8 green pepper rings
Take out:
cutting board and small sharp knife
dividually wrapped slices
are easy for beginners to
separate and handle, and
they melt quickly and
, easily. - i
, If six to eight servings
v are more than your fami
ly can eat at one time,
the Kraft- Kitchens
recommend using .half
the meat mixture on one
half of the bread loaf. As
long as the ground beef
- has not been previously
frozen, the remainder of
the meat mixture may be
securely wrapped and
frozen for another meal.
Bread also freezes well
when it is securely wrap-'
ped. Be sure to wrap the
bread and the meat in
separate packages for
freezer storage.
measuring spoons '
mixing bowl
fork - '
wooden pick's ' '
bread knife
small spatula
cookie sheet
1. Combine meat, tomato paste,
onion, salt and pepper in mixing
bowl.
Mix lightly with fork.
2. Insert wooden picks about 1 Vi
inches apart into sides of bread loaf,
halfway between top and bottom
crust. ,
Place bread on cutting board.
Using a bread knife, cut loaf of
bread in half lengthwise, cutting just
above row of wooden picks.
Remove wooden picks.
3. Using small spatula, evenly
spread half of meat mixture on each
half of bread, spreading all the way
to the edges of the loaf.
Place on ungreased cookie sheet.
Bake at 375 degrees, 35 minutes.
4. Remove from oven.
On each half of bread, arrange 4
process cheese food slices, 3 to 4
tomato slices and 3 to 4 green pep
per rings, overlapping slightly to fit
bread. ' . ;;;-vv;v: .
Return to oven and continue
baking until process cheese food
begins to melt.
Each el Nmm itome to rtqufcwf to b rMy bit
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A8.P QUALITY HEAVY WESTERN GRAIN FED BEEF
BONELESS WHOLE
CUT FREE!
Sirloin Tips
9 lb. to
avg.
k. Hi?
lb.
" ' 3. """ g&r
'j...-;ic,i!;..i. J
from:
KRAFT, INC.
Publicity Dtpt
Kraft Court -'
Glenvtew, Illinois 60025
Contact Lyn Corbttt (312-998-3228)
Tacos Big Hit With Kids-
Tacos are Mexican
style sandwiches that are
a big hit with kids of all
ages, and they're quick
and easy enough for
beginning cooks when
purchased taco shells are
used. The special flavor
appeal of these Tacos
comes from Kraft
barbecue sauce". Whether,
the cook selects hickory
smoke, hot, onion hits
hickory smoke, or garlic
flavored barbecue sauce,
the snappy seasoned
tomato base simmers
deep flavor in the meat
as it cooks on the range
top.
For Tacos, the recipe
directions state, "Brown
meat; drain." Help first,
timers to understand this
phrase by assisting them .
with the job:
Select a skillet with a
diameter of about 10 in
ches for browning one
pound of ground beef.
Place the meat in the
skillet over medium heat
and break it up with a
wooden spoon.
Stir the meat fre
quently as it cooks to
further separate chunks
and to brown it evenly.
Assist y young
children with draining,
off drippings, as they
will not be able to lift a
hot, heavy skillet safely.
Older children may be
able to use a bulb baster
to remove drippings.
Remember to stress
that drippings must
never be poured into the
sink where they can
solidify.
When the meat mix
ture is ready, junior
cooks can assemble
Tacos in the kitchen, or
for more family fun,
they can put out a bowl
of the hot meat mixture,
the taco shells, and
bowls of chopped
tomato, "shredded let
tuce, , and shredded
cheese. Each person can
make his own Tacos for
a festive, informal dinner.-
"
Any leftover cooked
meat mixture may be
refrigerated in an airtight
container, or securely
wrapped and frozen for
another meal or for
snacks.
Manicotti Goes Modern
! f if a
1
f
W. jiT .XIIZi a4 r-m !!
'
at
W
ttonal Italian favorite that maintaina its full, rich flavor and
ataya moist and tender. All tha ingndianta an cooked in a
nykm ovan cooking bag ao then U no sticky tomato aauce
daan-up. , '
Oven Bag Manicotti
Tacos
10 to 12 tacos
You will need:
1 pound ground beef
V cup Kraft barbecue sauce, any
flavor
XA. cup chopped onion
V cup water
1 tablespoon chili powder
10 to 12 taco shells
Chopped tomato
Shredded lettuce
Kraft sharp natural cheddar cheese,
shredded
1 tablespoon flour
8 manicotti shells
1 pound ground beef
12 cup chopped onion
1 dove garlic, minced
I egg, slightly beaten
1 cup shredded ' ;
, mozzarella cheese
1 teaspoon parsley
1 12 teaspoons oregano,
divided
, g, cans (8 os. each) "
tomato aauce
1 tablespoon sugar
; 1 teaspoon basil
Take out:
cutting board and small sharp knife
glass and metal measuring cups
measuring spoons
10-inch skillet
wooden spoon
shredder :
cookie sheet
tablespoons .
1 . Brown meat; drain.
2. Stir in barbecue sauce,
onion, water and chili
powder. Simmer 10
minutes, stirring occa
sionally. 3. If desired, place taco
shells on cookie sheet.
Bake at 330 degrees, 3 to
: 4 minutes or until warm.
4. Spoon meat mixture
into each taco shell, us
ing tablespoon. Top with
tomato, lettuce and
cheese.
Microwave Oven Directions
1 . With fork or clean hands, crum
ble meat into 2-quart casserole or
bowl. Add onion. ' 1
2. Microwave on High S minutes or
until meat loses its pink color when
stirred. Drain.
3. Stir in barbecue sauce, 2 tables
poons water and chili powder.
Microwave 4 to 5 minutes or until
hot, stirring after 3 minutes.
4. Proceed with step 3 of conven
tional recipe directions.
. Preheat oven to 850F. Shake flodr In Urge size (14"x 20")
even cooking bag and place in 12 z 8 x 2-inch baking dish.
Cook manicotti shells according to package directions. Brown
ground beef; drain fat Stir In onion, garlic, egg, cheese, parsley
and 12 teaspoon oregano. In small bowl, combine remaining,
ingredients; pour 1 cup sauce in bag. Carefully stuff manicotti
with meat mixture; place in bag and pour remaining aauce over
lop. Close bag with twist tie; make 6 half-inch slits In top. Bake
20 to 80 minutes or until hot and bubbly. Makes 4 wirings.
Microwmn Ovtnx Follow directions above except close bag ,
with rubber band, string, or 12 inch strip cut from open end .
of bag; make 8 half-inch slits in top. Micro-cook 10 to 12
minutes, turning dish once. Makea 4 servings. ; ; '
For additional microwaveconventional oven cooking'.'
bag recipes send 25 cents in coin to: Brown-In-Btf Flavor
Saver Cookbook, The iWynolda Wrap Kitchens, Dept WN,
Richmond. VA 23281.
A&P QUALITY HEAVY WESTERN GRAIN FED BEEF
M . , wr V'A -2 ' ' ' ': V-"-
f i-aosa no I
inoin
Bone
In
lb.
U.S.D.A. INSPECTED
Dox-O-Chickon
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