The Brussels Post, 1974-08-21, Page 17-OPEN-FACE. SANDWICHES — Open-face sandwiches are especially nice for
summer eating. They are light yet satisfying and the ingredients and the endless
variety of combinations that can be used makes them a treat anytime. Agriculture
Canada's Food Advisory Services offer a number of suggestions from "Smoked
Beef on Rye" to "Apple-Apricot Open-Face". Try these or concoct your own.
Fruits and vegetables
Caution in canning avoids spoilage
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Open-face sandwiches let guests help selves
Home canning is an excellent
way of capturing all the fish
beauty and taste of summer fruits
and vegetables to enjoy at any
time.. Anyone can can if they have
the proper equipment and a
knowledge of safe canning
practices, Food Advisory
Services, Agriculture Canada
provides a. check list of some
recommended procedures to
ensure successful canning with no
spoilage.
--Two methods_ of packing,, known
as: Cold Pack and Hot Pack are
used in canning fruits and
vegetables, The Cold Pack
method is satisfactory for fruits
anti tomatoes. With this method,
the prepared raw fruit is placed
cold in the containers, then the
Emit Is corn letel covered_ with
pm-cooking allows rapid heat
penetration during processing,
--Air-tight containers must be
used so that no spoilage
organisms can find their way into
the containers after processing:
--A headspace of a half to one
inch should be left between the
surface of the liquid and the top of
the container to prevent liquid
from boiling out of the jars &ring
processing.
--A boiling water bath is
satisfactory for processing fruits
and tomatoes since they are acid
foods and can be canned safely at
boiling temperatures. For this
method of processing. a large
kettle with a cover and a rack or
metal basket to keep the Jars from
resting directly on the bottom of
reached in a boiling water bath.
This high temperature kills the
harmful bacteria which may not
be destroyed at boiling
temperature in low and non-acid
foods. Canned meat, fish and
poultry must also be processed in
this way. If you are using a
pressure canner, carefully follow
the specific directions supplied by
the manufacturer.
--It is wise to fill only as many
containers as can be processed at
one time. Spoilage may occur if
too much time elapses between
packing the food and processing
it _
--hi canning, only the correct
length of time and the correct
temperature and pressure for
processing will prevent spoilage,:
Lunch boxes, piCnic baskets, snacks - sandwiches make sense just about everywhere. But it can the same old bread and spread. get pretty boring if you stick to However, today a sandwich doesn't just have to be a sandwich. It can be a "poor boy", a "submarine", an "open-face", a "sloppy joe", or a 'club"; it can be hot or cold; the filling can be almost anything from beans and wieners to apricots and whipped cream and it can be made on any kind of bread, sliced thick or thin or on rolls, hard or soft. For . summer eating, sandwiches of all types are an excellent choice, but open-face
sandwiches are especially nice.
They're light yet satisfying and
the ingredients and the endless
variety of combinations that can
be used makes them always a
treat.
open-face Typically,
are uncovered sandwiches
combinations of meat, fish or
cheese with appropriate, spreads
and salad ingredients on slices of
bread sliced thickly enough so
that it will not fall apart when
spread with butter. Slices of meat
are folded, rolled or layered and
arranged on the bread with sliced
tomatoes, cucumbers or pickles,
green pepper, lettuce or sliced
hard-cooked eggs. Garnishes may
be parsley sprigs, carrot curls,
chopped green onion, even a
dollop of whipped cream. Int
eresting combinations can also be
made using fruits, such as apple
slices or apricot halves. Usually
open-face sandwiches are most
easily eaten with a knife and fork.
Here are a few ideas for
open-face sandwiches provided
by Agriculture Canada's, Food
Advisory Services. If your guests
have a creative spirit simply
provide the "fixings" and let
everyone concoct their own.
Ham and Chicken Open-Face
Vegetables in
good supply
for August
A, very wide range of
vegetables will be available
during August in ample supply-
Butter half a split hamburger bun. Cover with leaf lettuce and top with thinly sliced ham, chicken and. a tomato slice in layers. Add a small green pepper ring. Garnish with mustard if desired. Sardine on Whole Wheat Butter slices of whole wheat bread. Cover each with curly endive and 2 tomato slices. Top with 3 sardines, 2 small onion rings and 1 teaspoon mayonnaise. Smoked Beef On Rye Butter slices of rye bread and spread with mustard. Add :2 ounces smoked beef and top with tomato wedges and green pepper slices. Garnish with a sprig of parsley. Egg Open-Face Trim crusts from thick slices of sandwich bread. Butter each slice and spread with Thousand Island salad dressing. Top with a tomato slice and add 4 slices hard-cooked egg. Sprinkle with chopped green onion. Open-Face Chicken Sandwich 4 sliced mushrooms % cup French dressing 2 submarine rolls, halved and buttered 9 ounces thinly sliced chicken Curly endive Marinate mushrooms in salad dressing 1 hour. Cover each half roll with curly endive and 2 ounces chicken. Top with mushrooms. 4 servings. Apple-Apricot Open-Face % cup applesauce 14 teaspoon cinnamon 2 English ;muffins, split and toasted can a.pricot halves, drained1lounce aAn c uP sweetenedwhipping -cream' whipped d Finely chopped walnuts Combine applesauce and cinnamon. Spread -on muffins.Arrange 3 apricot halves on each andgarnish with whipped cream. Sprinkle with walnuts. 4 servings.
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