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NORFOLK?While sandwiches take
their name from John Montague, the
fourth Earl of Sandwich, he would be
surprised today at the endless variety
of sandwiches that make up part of our
daily menu. In fact, almost anything
.. - that spread* or shcfea caatfwunade into
- a sandwich as nourishing or as elegant
as one desires.
"In our country, sandwiches have
become an institution. We consume
millions every day," said Betty J.
Thompson, product development manager
of Stewart Sandwiches, Inc.,
which has its headquarters in Norfolk.
The company distributes about one
million sandwiches weekly throughout
the east, into Michigan and Texas, and
rivanl 111 ?<> < * 1 '
. iw a new irancnise in San Diego,
Calif
Breakfast, lunch, dinner?anytime is
sandwich-time. "Start off the day with
a sausage or ham biscuit. . .lunch on a
chicken filet sandwich. . .have a charbroil
and cheese sandwich for dinner,"
Betty suggested. The Stewart line of
sandwiches features over 40 varieties
and regional preferences are high.
"The major challenge of my job is
teeping all the regions happy. Here,
or example, in the south, baking-powier
biscuits go over well, but in the
torth they demand a yeast product.
What does well in North Carolina won't
jo well in Michigan/' she said. Betty, a
tative of North Carolina, came to
Stewart two years ago when her cur ent
position was created. Previously
. ;he had worked in the test kitchens of
Betty Crocker aud Quaker Oats in Chi:ago,
111
Where you find Stewart Sandwich?s?convenience
stores, gas stations,
mom-and-pop stores, country clubs,
schools, offices?you also find a microwave
oven to quickly heat the sand
wichps. The sandwiches have been
shipped frozen from the local assembly
plant.
Betty is also responsible for creating
a new sandwich every four weeks?it s
featured as the sandwich of the month.
It's a real challenge to make these
. _ creations different, yet wholesome and
appetizing.
"I must consider regional preferences,
availability of quality ingredients-,
keeping quality of the
- sandwich, and good combination of ingredients
that complement each other,"
she said. Stewart's own bakery is
unable to meet all the demands for
bread, rolls and biscuits, and depends
on outside suppliers for additional
bread products as well as all other
sandwich ingredients.
As a pan of the growing fast-food industry,
Steward is expanding its product
line. "More and more people are
eating sandwiches Today, how many
PC % 1111 I \
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children identify with McDonald's?"
she asked. Betty is working on eight
new items including a ham-egg-andcheese
omelet patty for those individuals
who eat breakfast on the run.
Though sold as a sandwich, this
handful of food is a convenient package
of good nutrition. How often have you
eaten a sandwich with cheese, meat,
tomato, and lettuce ? Did you ever stop
once to think that recommended foods
from the basic four food groups are
right there in your hand. Imagine that,
something that tastes so good is actually
good for you.
Because we eat foods that appeal to
taste, the nutritive contributions often
goes without notice. In this case it is
well worth noting. Many of the nutrients
that are short in our normal diet
are well supplied in sandwiches, Betty
noted.
Betty is currently testing a new lowcal
sandwich (chicken or turkey?) and
the use of more whole grains sandwich
breads~cracked-wheat, rye, pumpernickel,
whole-wheat, oatmeal.
"Today/ almost anything
goes between
_i? ? * a
suces or Dreaa or in a
roll.The bigger the submarine
themorefun it is
to make/7
?Betty Thompson
"No matter how many whole grain
breads we offer, there's always some
who insist on white," added Betty.
Creation of a new sandwich may take
four months from the moment Betty
gets an inspiration until the moment it
can be purchased at retail.
She suggests a new-fangled sidewinder
for lunch or your next cookout. This
sandwich was recently developed in
recognition of the accomplishments of
Fighter Squadron 41 stationed at
Oceana Naval Base. Sidewinder is the
name of a missile.
Banana cream cheese bonanza, a hot
open-face sandwich, is recommended
for a nutritious before-school break'
fast. "Double the cream cheese filling
and store in the refrigerator so you can
prepare breakfast very quickly the
next morning," Betty said.
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etty Thou
Don't let extensive meal planning diminish
the pleasures of early autumn.
After all, you can do Just as well with
America's and Betty's favorite submarine.
"Today, almost anything joes between
slices of bread or in a roll. The
bigger the submarine the more fun it is
to make," said Betty. "A yard long loaf
of bread filled to overflowing is always
a big hit."
And if you're an avid gardener, all
the better. Why not serve the last of
your harvest in pocket bread? Tomatoes,
zucchini, and onion add character
and cnmrh tn tKj? *
? - .v MIV TVQ^MIWIC tilling. Al
this time of year, sandwiches are especially
good because when the ingredients
are vine-ripened they taste fresh
and have all the goodness possible
from mother nature.
Make your own sensational sandwiches
often. But should you need some
inspirations or new and exciting ideas,
let these favorites of Betty Thompson
supply what you haven't got, or don't
feel like thinking about. Every super
sandwich is a mealful.
Banana cream cheese
bonanza
3 T. cream cheese, softened
1T. chopped nuts
>4 tap. cinnamon
2 slices enriched raisin bread, toasted
1 medium banana, sliced
2T. honey
Combine cream cheese, nuts and
cinnamon; spread half the mixture on
each slice of toasted raisin bread.
Layer banana slices evenly over
cream cheese mixture; drizzle each
sandwich with 1 tablespoon of honey.
Broil S-inches from source of heat
about 1 minute or until honey is bubbly.
Makes 1 or 2 servings. Note: 1
medium peach, pear, or apple, peeled
and sliced, maybe substituted for the
banana.
Dni
i cm iy-iii no suuinanne
1 large (IS laches long) loaf french
L
oreio, spui
Savory spread (recipe below)
Ihrrrtrtsd lettuce
Onloa riags
ureen pepper nags
Tomato slices
Asserted lupcheoa meats
Swiss aad Cheddar cheese slices
Open bread, spread cut surfaces r
with savory spread Place lettuce on
bottom loaf and arrange remaining
ingredients attractively. Cover with
tops of loaf. Cut into 6 sandwiches.
Note: Bologna, pickle loaf, turkey,
ham, and salami may be Osed as
7 /71
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Betty Thompson creates party-time s
er. The skyscraper-stacked sandwich
hologna, cheese, tomato, onion, green
a must for casual fall get-togethers.
luncheon meats. Also, hot pepper rings
may be added.
Savory spread
cup mayonnaise or salad dressing
2 T. prepared mustard
IIS AD ARE EVERY DAY PRICES
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lubmarine, a perfect crowd pleasI
Is filled witlp sliced ham, turkey,
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1 tsp. lemon-pepper
Vi tsp. garlic powder
Combine all ingredients and mix
until well blended Makes about ^ cup
spread Imitation mayonnaise may be
used (or lower calorie count
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or a comparable
refund your |
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'hursday, October 15, 1981-Page 19
butter
Sidewinder
Hoi dog rolls
Smoked sausage links, cooked
Hot taco sauce
Skradded chaddar cheese, option it
For each sandwich, place sausage
inside hot dog roll; top with taco sau .
and sprinkle with cheese
Cheesy vegetables in
onrkpf hrparl
1 pkg. active dry yeast
lVfc cups warm water (11$ to 1 IS
decrees)
1 T. vegetable oil
1 tap. salt %
tsp. sugar
1^ cups whole wheat flour
l'/i to 2 cups all-purpose flour
Coremeal
Cheesy vegetable fitting (recipe ix>
low)
Dissolve yeasi n wann water in
large bowl; stir *:i oil. salt sugjr. .ivd
. wholewheat flour; beat until snootn
Mix in enough all-purpos** flour to
make dough easy to handle Knead on
lightly floured surface until smooth
and elastic, about 10 minutes. Pla?>.' u;
a greased bowl, tun1, greased side r. ,
cover and let rise in warm place ? .
double in bulk, about ore noor Punch
dough down; divide into ft parts sh..p^
each part into a ball Cover and Vi
rise 30 minutes: sprinkle 3 ungrc.ised
baking sheets with cornmeai. Rui
each ball into a 6Vj*inc.h circle on
lightly floured surface Place 2 a roles
on each baking sheet, cover and let r.s.
30 miinutes. Bake circles at 450 decrees
about 12 minutes until puffed and light
brown, cool. Cut bread in half crosswise
and enlarge pockets if necessarx.
Fill pockets with cheesy vegetable f ! ing
Serve hot. Makes 6 sandwiches
Cheesy vegetable
filling
1 medium-size onion, thinl> sliced
i i. vegetable oil
4 medhhn-tize zucchini, coarsely
chopped (about 4 cups)
1 Up. garlic salt
% Up. basil leaves
Dash of pepper
1 medium-size tomato, chopp^nJ
1 cup (4 oz.) shredded natural swiss
cheese
In 10-inch.skillet saute onion in oil,
add zucchini, garlic salt, basil, and
pepper; cook over medium hi it. Miring
occasionally, 3 to 5 minutes or
until zucchini is crisp-tender Add :o
mato, continue cooking about 1 mm
ute. Remove from heat; sprinkle
cheese over vegetables. Fill split px.ket
breads with mixture Serve at nnr?
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D PRICKS
rON-SALIM
- BRING A PRIBND TOO
Joe's is guaranteed to be
f manufacture. If you are not
the item with the same brand
brand or cheerfully
purchase price.
KIRNIL 4;|1 aa!
i oz. can A/ * A w
jNHITZHOUSZ ? _
Juice
QRSAT NORTHERN
IS
17 OZ. CAN 2/?l00 II
IWBRT NBAS OR^
Corn 2189*
mo. on
10 OZ. CAN _ _
Beans 2/(l??
FRANCQAMSRICAN
ttlOS 3/?JOO
'LASTIC BOTTLE.
99?
^^EACH
In $164 |
IS
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u $|56
3 SPRAY g | gj
Jb (15 CC)
$ 188
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