Submarine sandwich (1943); Blimp; Sloppy Guiseppi

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Tue Dec 5 00:09:52 UTC 2000


   From BETTER HOMES & GARDENS, March 1943, pg. 38, col. 2:

_Submarine Sandwich_--
It's long, low, and goes down easily.  Split a Coney roll; hollow out; butter completely.  Fill fore 'n' aft and in the middle with three different fillings: baked beans with onion; chopped egg and mayonnaise; diced ham with relish.  They'll eat straight thru from stem to stern.  Oh Boy!


   From BETTER HOMES & GARDENS, May 1943, pg. 46, col. 1:

   _Frankfurter Blimps_
(A Tasting-Test Kitchen Endorsed Recipe)
_"Mashed potato clouds aboard juicy frankfurters"_--
6 frankfurters
3 cups mashed potatoes
1/2 cup grated American cheese
   Simmer frankfurters in hot water 5 to 7 minutes.  Slit lengthwise; spread to form boats.  Arrange on baking sheet.  Fill with fluffy Mashed Potatoes.  Sprinkle with cheese.  Bake in hot oven (425 degrees) to melt cheese and brown lightly, 5 to 10 minutes.  Serves 6.
   _Mashed potatoes:_  Cook 4 medium-sized potatoes in a small amount of salted water until tender; drain and mash.  Add 3 tablespoons minced onion, and salt and pepper to taste.  Add enough hot milk to make light and fluffy; beat thoroly.--_Mrs. Arthur G. Davis_, Wichita, Kans.


   This was one of the 20 winners of the annual sandwich contest.
   From FOOD AND LODGING HOSPITALITY, July 1964, pg. 201, col. 1:

3/4 lb. Italian-style bulk sausage*
3/4 lb. ground round of beef
3/4 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. pepper
4 cups tomato sauce (four 8-oz. cans)
3/4 tsp. sweet basil
6 enriched 8-inch crusty French rolls
12 i-oz. slices Mozzarella cheese
Potato Chips
Brown sausage and beef together in saucepan.  Blend in garlic powder, salt and pepper.  Stir in tomato sauce.  Simmer for 1 1/2 to 2 hours.  Add basil and simmer for an additional 1/2 hour.  Skim excess fat from sauce.  Slice rolls in half lengthwise.  Cover inside of top half with two cheese slices.  Sprinkle with paprika.  Broil until cheese melts.  Spread meat mixture on bottom half of roll.  Close sandwich and serve hot with potato chips and radishes.
   *If Italian sausage is not flavored with anise, stir 1/4 teaspoon anise seed with garlic, salt and pepper.
--Joseph Petrucelli, Assistant Chef, Lakeview Hotel, Lakeview, N. Y.

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