By Recipes
Sandwich kabobs
Preparation time: 10 minutes
Makes two, 4-inch skewers
Ingredients:
2 slices swirled pumpernickel/rye bread
mustard or mayonnaise
3 ounces cheddar cheese at room temperature, cut into 1/2-inch slices
2 ounces deli-sliced ham, cut into 1-inch-wide ribbons
8 cherry tomatoes
2, 4-inch lollipop sticks
Cut bread into diamond shapes, spread with mustard or mayonnaise on one side. Cut cheddar cheese into circular shapes. Roll the ham like a jelly roll. Pierce one side of each cherry tomato with a knife and gently squeeze out the seeds. On each lollipop stick, alternate bread, cheddar circles, rolled-up ham slices and tomatoes.
** May substitute Muenster cheese ovals, bagel squares and rolled up slices of salami; or, cucumber slices layered with cantaloupe chunks, rolled chicken slices and red bell pepper strips.
- Recipe courtesy of Wilton Enterprises
Ham and Cheese lunchbox muffins
Preparation time: 20 minutes
Makes 14-18 muffins
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 large egg, beaten
1 1/2 cups milk
4 tablespoons unsalted butter, melted
1/4 cup smoked ham, chopped
5 ounces extra-sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated
Preheat oven to 400 degrees. Line muffin pan with baking cups. Sift dry ingredients into a medium bowl. Make a well in the center of the sifted mixture and pour in melted butter, beaten egg and milk. Stir lightly just to blend. Then, working swiftly but gently, fold in ham and cheddar. Half fill each baking cup with the mixture, then sprinkle generously with Parmesan cheese. Bake for 20 minutes or until tops are brown.
- Recipe courtesy of Wilton Enterprises
Tuna salad wrap
According to a recent national survey, next to taste, children are enticed by the color and shape of foods. Anyone preparing lunch for finicky eaters, might try the following recipes for quick-and-easy and fun-shaped alternatives to the traditional “lunchbox” sandwiches. Each recipe may be made the previous night.
Preparation time: 10 minutes
Makes 4 wraps
Ingredients:
1 can water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 tablespoon dried chives or chervil
2-4 tablespoons nonfat mayonnaise
salt and black pepper to taste
4, 8-inch flour tortillas
4 tablespoons nonfat cream cheese
4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
In a small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist salad. Add salt and pepper to taste. On each tortilla, spread a thin layer of cream cheese, about 1 tablespoon across the center two-thirds of the tortilla’s surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into the cream cheese. Spread one-fourth of the tuna mix firmly over each lettuce leaf, leaving a 2-inch margin at the top and bottom of each tortilla. Sprinkle one-fourth of the cheese over each tortilla. Fold the bottom of the tortilla up to cover the top of the filling. Fold in the sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wrap tightly and as firmly as possible to ensure the packet stays closed. Tightly seal each sandwich in plastic wrap and refrigerate until ready to serve or pack.
**Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
- Recipe courtesy of The American Institute for Cancer Research
