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WNEIGH1T 1VATCI-ERS Let's face it. The Eari of Sandwich, was a hero. Yet littie did hle know how mucch his name would mean to us. In fact, every day Can- adians acknowiedge this man who inadvertentiy invented ani eating style that has endured -- and been embeilished -- for more than two centuries. Lt was in the eariy 1700s that the Earl of Sandwich sat down (Isome say for a game of cards) and asked that he be brought some slices of beef between two sluces of bread. Weight Watchers Inter- national, Inc., is saiuting this famous Englishman by cre- ating a number of delectabie sandwich recipes that can be enjoyed the year round. According to Marie Lud- wick, Area Director for Weight Watchers in Southern Ontario, the .Maritime ,Pro- vinces and Newfoundland,- bread is considered a "taboo" by many people trying to lose weight. "Note how some people wiii order a sandwich, and when i-t arrives discard the bread completeiy and eat oniy thec filiing." No such inflexibility on the Weight Watchers Program. "Since the eating plan was first deveioped more than a decade ago, bread has been a 'legal' food. To this day, men are permitted four siices a day *and women two." Sandwich recipes prepared * by Weighit Watchers Inter- national are as foliows: COTTAGE CHEESE 'N CHOPPED EGG SANDWVICH ¾ý medium diii pîckle one third cup cottage cheese 1 hard cooked egg, chopped 112 teaspoons mayonnaise 411 teaspoon sait flashi garlic powder Freshiy ground pepper to taste 2 suices enriched white bread '~medium tomato, sliced 2 lettuce leaves (optionai) Fineiy chop l- pickie. Cut remnaining pickie into spears. Combine next six ingredients in a smail bowi. Spread haif the mixture on one suice of bread. Top with tomato slices and remainîng cheese mix- ture. Cover with lettuce, if desired, and remaining suice of bread. Cut sandwich in haîf from corner to corner. Serve with pickie spears. Makes 1 serving. "MIONTE CRISTO" SANDWICH 2 ounces flaked crab meat ¼cup finely chopped, cooked, French-styie green beans 1 tablespoon fineiy chopped pimento 2 teaspoons mayonnaise teaspoon diil seed flash Worcestershire Dash "legal" hot sauce 2 slices enriched white bread 1 egg, well beaten Combine ail ingredients, except bread and egg. Toast *bread lightiy and arrange mixture between the slices. Place sandwich in a shallow dish and cover with beaten egg, turning until egg has been completeiy absorbed into both suices of toast. Brown in a non-stick pan on one side; turn carefuliy and brown iightly on the other side. Makes 1 serving. HAMO'N BANA-'NA SANDW.,ICH 2 suices enriched white bread 4 ounces sicdhami 'medium bana.--na, thinly siiced iengthwi'se Dash cinnamnon :3 tablespoonis evaporated skimrmed m-,ilk On one suce of bread, layer hain and banana suices. Sprinkie with cinnîamoýn. Tlop wiîth remnaining slce of bread. Pour iik into a shaUlow dish. Place sandwich in milk aliow- ing_ bread to absorb haîf the BARBECU'tED TUiNA-BURGiER', 8 ounces canned tuna, dirain- ed and fiaked 2cup tomato puree 2 tabIespoons vinegar 1 tabiespoon brown sugar replacement 1/2 teaspoon dry mustard 1/ teaspooni chili powder 1/4~ teaspoon sait 1/s teaspoon garlie powder 2 one-ounce enriched white roils, cut into 3 pieces and toasted Combine ail ingredients, except rolis in a non-stick skiilet. Simmer 5 minutes, stirring occasionaiiy, Spoon barbecued tuna, eveniy di- vided, over cut roils. Serve hot. Makes 2 servings. "CROQUE MONSIEUR" 2 slices enriched white bread, cut horizontaliy to make 4 slices 2 ounces Swiss cheese, thinly siiced 4 ounces cooked chicken, thin- iy sliced Preheat oven to 400 degrees F. Brown one side of each slice of bread in a non-stick skiliet or a skiliet treated with a release agent. Place 1i suce of bread, browned side down, on each of two 12" x 12" pieces of aluminumn foil. Top, each neatiy with a haîf ounce of the sliced cheese, trimmed to fit, cover each with two ounces chicken, also, trimmed to fit, then remaining haif ounce of cheese, trimmed, and bread, browned side up. Wrap tightiy in foul. Bake for 15-20 minutes or until cheese meits and sandwich is hot. Unwrap and cut in haif fromn corner to corner. Place each sandwich- on a warmed plate. Makes 2 servings. APPLE AND CHEESE SANDWICH Two thirds cup cottage cheese Artificiai sweetener to equal 2 teaspoons sugar '/2 teaspoon vanilla extract 2 sliced enriched white bread - toasted 1 medium apple, cored and siiced Apple pie spice or cinnamion 2 ounces sharp cheddar cheese Preheat broiler. Combine cottýage cheese, sweetener and vanilia extract in a bowl. Spread each sàce toast with, haif of the cheese mixture and arrange the apple suices, evenly divided, over each; sprinkie with appie pie spice. Top each with 1 ounce cheese. Broul about 6 inches from source of heat until cheese meits. Serve hot and bubbiy. Makes 2 servings. HAWIA7iN CHICKEN SALAD SANDWICH 1 cup chopped cooked chick- en or turkey '/, cup celery 1 tbsp. minced onion 1/ cup drained crushed pine- apple Mayonnaise and sait to taste 2 tbsp. chopped pecans or wainuts 14 tsp. Curry Powder mixed with mayonnaise. STROGANOF F SANDWICH 2 cups coarsely ground roast beef 1 cup sour cream 6 tbsp. pickle reiish ½ cup minced onion (I use 1 or 2tsp. horse radish) 2 tbsp. chili sauce i½' tsp. sait Combine ail of the ingred- ients and mix weil. Refriger- ate until ready to use. CORNED BEEF SANDWICH SPRAD i cup Sour creamn ½pkg,. dry onion soup ¾cup corn beef 1 tbsp. saiad dressing Mix ail the ingredients together and Put on, bread or rolis.Good.i Recipe Supplement of the Canadian Stateman, Septermber 15, 1976 -CREOLE LIVER M ZELLARS CORN 1 (8 oz.) tomiato sauce PICKLE2 1 (16 oz.) can tomatoes 12 ear. o(f yeilow corn on the 1 1 cup.chopped green pepper c 0<, 12 cup celerY 2 red sweet peppers1 12 cup onions 1 hoct red pepper 'tsp. sait 2 sweet green peppers ½ sp. pepper 1 head of ceiery 13/ Ibs- beef iiveç cut in strips 6 large ornons 2 tbsp. fat. or où 3 tbsp. sait1 3 cups cooked rice (about 1 3 cups dry mustard cup uncooked) 4 cups sugar.. Mix tomato sauce and Cut corn off the cob with a tomatoes with green pepper, sharp knife. Chop other vege-v celery, onions, sait and pep- tables fine with a knife, not a î per. Sîmmer for 15 minutes. food chopper. Mix sait, sugars Cook liver in fat until lightiy and mustard thoroughly. Stir browned. Add liver to tomato into vegetables and add mixture. Simmer 30 minutes or until liver is tender. Serve over rice. Yieid 6 servings (3/ cup each) about 340 calories per serving with rice. 1GLAZED CARROTS 3-4 carroés, peeied and cooked 2 tbsp. butter 2 tbsp. ight corn-syrup 2 tbsp. prepared mustard YÏ tsp. nutmeg Place carrots in centre of a large square of aluminum foul, add other ingredients and bring up corners of foul forming a tight bundie. Heat on grill untîl butter is melted and carrots are hot (really good). WISH A LONGS 1/4 cup reai Italian dressing 1/ tsp. sait 2 tsp. instant fiaked onions 1/ lb. ground beef 6 frankfurter rolis 6 strips cheddar cheese (about 5" x %" x 1/") Biend dressing, sait, onion flakes into beef. Divide ifito 6 portions. Gently shape meat around pieces of cheese. Grill over moderate heat in un- greased frying pan or broul to desired doneness. Serve on heated or toasted rolis. BAKED CORN 2 eggs (beaten) 1 cup miik' 1 cup cracker crumbs 12 tsp. sait 1 tsp. pepper 1 pkg. corn (34 qt.) Combine and bake at 350 degrees for 45 to 60 minutes. BEEF MACARONI TEMPTER 2 tbsp. butter 112 lb. ground meat 2 cups onions, chopped 1 ciove of gariic 2 (8 oz.) cans tomato sauce 1 can mushrooms 2 tsp. saIt '/i tsp. pepper "2 tsp. chili powder 1-1 tsp. sugar 1 tbsp. red wine 1 thsp. Worcestershire sauce 4 drops Tabasco sauce 4 cups cooked macaroni Brown ground meat in butter until brown. Add re- maining ingredients stirring weii after each addition. Cook 30 minutes to an ahour. Then add co.oked macaroni. SWEDISH SAUSAGE 1 lb. beef, lean, coarseiy ground 1 cup onion 4 cups potatoes, ground 1/2 lb. pork, lean, coarsely ground 1 tbsp. sait 1 tsp. nutmeg 2 tsp. ginger Stuff into sausage casings, cover with salted water until ready to, cook. To cook, remove from water and poach in water for 1/ hour. Drain, meit one third cup butter in a large skiilet and brown sau-, sages on ail sides. TOMATO ZUCCHINI SCALLOP 2 smali1 zucchini squash, siiced 1 med. onion, thinly siiced 2 smnaii tomnatoes, peeied and 1 cup plain crumbs 1, tsp. sait and pepper 1 tomatoceut in wedges 1 (4 oz.) cup sharp naturai, cheddar cheese, shredded In a 1½' qt. casserole dish layer haif of the zucchini, onion, siiced tomnatoes and croutons. Season with % tsp. sait, dash pepper. Repeat layers. Top with tomnato wedges. Cover and bake in 350 degree oven for 1 hour. Uncover and sprinkle with cheese. Return to oven tiil the cheese meits. 1 ouncn parsiey i iD ia. rond ee 1 tsp. Worcestershire sauce 1 smaii Qrnïon 12 cup ketchup One third cup uncooked rice t tsp. English mustard 1 can condensed -tomato soup 1 tsp. Sait (with 1 can.water) 1/4 lb. butter Chop cabbage and place in 1 tsp. paprika greased baking dish. Brown One third glass-sherry wine meat and onion. Stir in rice. Grind cheese with onion and Pour on top of cabbage. Mix parsiey, then mix thoroughiy soup and water, pour over with rest of ingredients. Keep entire casserole. Bake at 350 in a cool place. Very good degrees for 1 hour. Add more served on crackers. water if casserole is too dry. vinegar. C~ook for 20 minutes l...... stirring almost continualiy once it starts to houl. Seai in hot, steriiized jars..... STUFFED PEPPERS WITH CORN 6 large green peppers 2 cups coarse drained corn..................... 1 cup soft bread crumbs...... 5 tbsp. butter 2 tbsp. chili sauce.......... 1/ tsp. pepper____________ _______ Wash -peppers. Cut off tops and remove seeds. Combine SNA PCA corn ,with remaining ingred-SNDy P IA insaduse as stuffing9.li tak rm i Place upright in covered ronSe kPieRb casserole dish and bake at 375 degresfrihur.of Beef, Veal Cutiets PRUNE NUT CAKE 2 cups flour 2'1/7 cups sugar SNA DIA 1 tsp. cinnamon ND ýPCA 1 tsp. nutmeg 2 cups cooked prunes closShip 1 tsp. vanilla 3 eggs Slo ta ,H lbt 1icup buttermik Slo taH lbt i tsp. aulspice 1 cupnutsRainbow Trout i cup oul Mix dry ingredients, add iiquids and mix weli. Bake in a greased and floured pan at 350 degrees for hour.FOU Sauce: 1 cup sugar Restaurant and Tavern 1/2 stick butter 1 tbsp. corn syrupMie 1/2 cup buttermilk Hwy. 1 15, 2Mie North of 401 1/2 tsp. baking soda 12 tsp. vanilia Cook siowiy for 30 minutes.P o e9 74 2 Pour- over hot cake. We Ï-lvWdï.O lei Flowers for 12 This Includes: Bouquets for ,,ýthe *Bride- Mr,,d, of Honor Corsages f. "or Mothers ofthe iBride or,., o* ~Boutoree * Our Flowers are - enWith *the Grealest 4re and * .~ Thoughtfulness t UpMake Yêour Wedding More ',h;?Also Make Dii Wer Wedding Bouq *~ Professionai Custom- * ed Floral Arrange * Made-to-Order, in * FPreshi or EverIastinq ~ Flower & GIR Sho s TEL EPHONE 579-3960 * 65o King St. E. in the King-Bond Plaza Oshawa