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’ r r y r r J y PLACE ORDERS BY JANUARY 15TH
Tasty pear-ham duo
By Aileen Claire
NEA Food Editor
Fruits add their own special
flavoring to casserole dishes.
Make use of leftover ham by
combining it with diced
pears, bread crumbs and
topped with a tart sweet
sauce. When serving, use pear
slices for garnish for an extra
contrast in taste and texture.
TTiis pear-ham dish is a good
choice to serve for a small
brunch group or the bridge
club when baked in individual
' casseroles.
PEAR AND HAM
CASSEROLES
2 Anjou, Bose or Comice
peart, diced
1/3 cup diced onion
1/2 cup diced celery
1/4 cup diced green pepper
2 tablespoons butter
1 pound cooked ham, cut in
1/2-lnch cubes
6 pear slices, for garnish
1/2 cup ketchup
1/2 cup water
2 tablespoons brown sugar
1 tablespoon vinegar
1/2 teaspoon Worcestsrshlre
sauce
1/2 teaspoon dry mustsrd
1/2 cup buttered coarse bread
crumbs
Dice pears. Saute onion,
celery and green pepper in
butter. Combine with ham and
pears and place in 6 individual
buttered casseroles. Garnish
with pear slices. Combine
ketchup, water, brown sugar,
vinegar, Worcestershire
sauce and mustard. Divide
evenly among casseroles.
Sprinkle with buttered
crumbs. Bake at 350 degrees
20 to 30 minutes. Makes 6 ser
vings.
Page 13-B
— Griffin Daily News Wednesday, January 5,1
The bygone days of
great railway dining
By Gaynor Maddox
Eating en route includes
dining or snacking on
railroads, airplanes and ships.
But let’s discuss here the
problems and awards of
eating along the tracks, so to
speak.
In this category things have
not been very rosy in the past
10 years. But with a hopefully
progressive new Secretary of
Transportation, Brooks
Adams of Washington, and a
stated new determination to
brighten Amtrak food service,
things begin to look more
appetizing for travelers.
Today Amtrak serves in fl|
dining cars such stapH
American dishes as stesß
short ribs, filet of sole aj
chicken, also hot and coj
sandwiches. On shorter run
there is snack bar servicW
Very decent food but less thfl
elegant.
Even so that’s a far efl
from 1859 when railroM
eating was far from good. Am
cording to the new boA
“Eating in America’’ tßi
Waverley Root and
de Rochemont, whiaM
provides 488 pages of eatirlH
history (Morrow, $16.95), eaH
ly traveling was rough on ttH
stomach as well as other parM
of the anatomy.
A quote from a report H
1839 reveals, “The cars stoj
all the doors are thrown opM
and out rush all, thß
passengers like boys out S
school, and crowd around tlfl
tables to solace themselvn
with pies, patties,
hard-boiled eggs,
custards and a variety
railroad luxuries toH
numerous to mention. The beH
rings for departure, in they aH
hurry with their hands anH
mouths full, and off they gfl
again until the next stoppinß
place induces them to relievM
the monotony of the
by masticating without beinS
hungry.’’
Even some years later®
things had not improve®
much. Both Root, a disl
tinguished food writer, and dfl
Rochemont, a food expert®
and also a well-known movi®
producer, express wonde®
that things had not improve®
much during those 40 years. I
Along came George Ml
Pullman with his Pullman dinH
ing car. What he had achieve®
with his comfortable sleepin®
car, he now undertook to d<
with eating.
“Dining car menus in 187(
offered seventy-five cent
meals of oysters on the half
shell, porterhouse steak,
quail, antelope, plover, fresh
trout and terrapin, with se
cond helpings on the house.
There was champagne at
every meal, including
breakfast, and passengers ate
in the splendor of Turkish
carpets, French mirrors,
fringed portieres and rare in
laid woods. The Denver and
Rio Grande made a specialty
of mountain trout, the Union
Pacific was famous for its
antelope steaks, the Northern
Pacific for its grouse and
salmon.”
The Northern Pacific adver
tised as the line of the Great
Baked Potato, as it crossed
the state of Idaho, home of the
russet Burbank potato. The
Chicago and Northwestern
railroad offered 35 main
courses and 25 desserts. But
that was high living. The
dinner cost sl.
But those days are gone.
They disappeared by the end
of World War 11, along with
the development of meals in
the air when people exchang
ed sumptuous dining for fast
flight.
(NEWSPAPER ENTERPRISE ASSN.)
Plan Ahead
When Packing
Lunchboxes
STILLWATER, Okla. (AP) -
A lunch packed to eat away
from home can be attractive as
well as tasty and nutritious,
says an Extension staff assist
ant in nutrition at Oklahoma
State University.
“When packing a lunch be a
creative artist so your meal
will appeal to your taste and to
your eyes,” advises Jeannie
Sneed. “To do this, cut sand
wiches into designs or use gar
nishes.”
Planning ahead and using the
freezer can help in the prepara
tion of lunchbox meals, she
adds. If you’re having roast
beef on Tuesday dinner, plan to
have roast beef sandwiches
Thursday noon from the left
overs. Put the sandwiches into
the lunchbox from the freezer
and they will be thawed out by
lunchtime.
To avoid food poisoning when
taking a lunch, keep cold foods
cold and hot foods hot, she,
warns. Freezing food and put
ting it into the lunchbox just
before leaving home is one way
to keep food safe. Vacuum con
tainers also keep foods hot or
cold.
And for a special surprise,
why not add a note, a poem,
puzzle or cartoon to make take
along lunches exciting, she sug
gests.
BEAN SPROUTS
GOOD PROTEIN SOURCE
EAST LANSING, Mich. (AP)
— Research in Michigan State
University’s Department of
Food Science and Human Nu
trition indicates that bean
sprouts are a source of high
quality protein, equivalent to
that in regular beans.
Lab studies showed that the
vitamin content — particularly
vitamin C, niacin and riboflavin
— is higher in bean sprouts
than in regular beans.