Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, November 3, 1993 TAG: 9311040245
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: By ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
The story goes that in 1762, this hard-gambling British first lord of the Admiralty during the American Revolution and fourth Earl of Sandwich ordered cold sliced meat between bread slices brought to him at the gaming table so that he wouldn't have to interrupt his participation in a 24-hour card game.
The earl's nobility lent cachet to what might otherwise have been considered a crass concoction. Before long it became fashionable to serve sandwiches on the Continent and the word sandwich was incorporated into the French language.
A report from Black & Decker and Pepperidge Farm notes that forms of sandwiches existed throughout the world long before the earl's creation. The ancient Romans, noted for bread baking, ate sandwich-like creations called ``offula'' as between-meal snacks. Arabs filled pitas with various foodstuffs; Aztecs in Mexico filled tortillas. Scandinavians layered food on bread, substituting it for plates, which were prohibitively expensive. Ethiopians continue to use "bread plates" today.
We Americans love sandwiches for their ease of preparation, portability and versatility.
A beef and cheese creation on this page is Black & Decker's and Pepperidge Farm's version of what the earl might originally have ordered. The recipe calls for Stilton, a crumbly, semi-soft cheese from England. If you can't find it locally, substitute Gorgonzola, Roquefort or blue cheese.
Another recipe offered by Black & Decker and Pepperidge Farm is called the Monte Carlo is in honor of a place the earl probably would enjoy.
Karen Stephens of Middletown, Md., won a prize in the recent 14th annual National Oyster Cook-Off for her East Coast interpretation of a New Orleans favorite, the muffuletta.
A recipe using English muffins from Bay's is elegant enough for a fancy brunch.
The fiery, complex shredded chicken mixture or the more subtle, though no-less exotic tandoori tofu are especially well-suited to pita pockets or soft flour tortillas. Both are from the excellent, just-released "Wholehearted Cooking" by Terry Blonder (Camden House).
The creamy tofu-based cheese spread was included in a recent demonstration at the Roanoke Natural Foods Co-Op given by cook/food writer Nancy Maurelli. Forthose who missed her tasty and informative presentations, more are planned for November and December. Contact the co-op for details, 343-5652.
See microfilm fpor recipes of: EARL OF SANDWICH'S
TOASTED MONTE CARLO
MARYLAND MUFFULETTA
SPICY SHREDDED CHICKEN
TANDOORI TOFU
HARTLAND'S FAUX PIMENTO CHEESE SPREAD
ASPARAGUS, BRIE AND BACON MUFFINS
by CNB