Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	August 25, 2001 - Issue 43
	Brown Bagging
	dancing alphabets from http://www.artie.com

School bells will soon be ringing (if they aren't already), so, we've provided some quick and easy lunch ideas. Safety Tips for Brown Bag Lunches Always wash your hands before preparing the lunch. Hand washing is the single most important thing you can do to prevent foodborne illnesses such as Salmonella. Sixty percent of all foodborne illness comes from the home. Heat hot foods to 165 degrees and then put in a container that will keep the temperature at 140 degrees or above until time to eat. For cold or ready-to-eat foods, like turkey sandwiches, tuna salad, or even green salad, use frozen "blue ice" to keep the foods cold. You can get blue ice packs of all sizes wherever sporting goods are sold. Wash all fruits and vegetables before you pack them. Be sure any cut melons or vegetable sprouts are kept cold.
Peanut Butter and Jelly Medley
	Ingredients: 4 slices bread 2 Tbsp. peanut butter 2 Tbsp. strawberry jam 2 Tbsp. grape jelly
Directions:
Spread grape jelly on one slice of bread, top with a second slice and spread with peanut butter. Top with third bread slice and spread with strawberry jam. Top off with fourth bread slice. Cut sandwich into quarter triangles. Makes 2 servings.
Bologna and Cheese Roll-ups
Ingredients: 2 slices bread 2 slices bologna (may use turkey bologna) 1 slice Cheddar or American cheese 1 slice Monterey Jack cheese 2 tsp. mayonnaise (may be reduced fat or fat-free)
Directions:
Roll each slice of bread with a rolling pin until flattened. Spread each slice with mayonnaise and top with one slice of bologna and one slice of cheese. Roll each into a log and cut crosswise into about 5 pieces. Fix with a toothpick if necessary.
Ham and Cheese Roll-ups
	Ingredients: 1 container (8-oz.) cream cheese with pineapple, softened 1/4 c. chopped walnuts or pecans 1/8 tsp. ground cinnamon 6 corn tortillas (about 6-inch) 1 pkg. (6-oz.) thinly sliced ham (about 18 slices) 6 to 12 lettuce leaves
Directions:
In a small bowl, combine cream cheese, nuts, and spice; mix well. For each roll-up, briefly cook corn tortilla on both sides in nonstick skillet (about 1 minute). Do not brown. Cool slightly. Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2-inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap. Makes 6 sandwiches. Can be made without cooking tortillas.
Honey Granola
Ingredients 4 c. old-fashioned rolled oats 1 c. coarsely chopped nuts 1 c. raisins 3/4 c. honey 1/4 c. butter or margarine, melted 2 tsp. ground cinnamon 2 egg whites, lightly beaten
Directions:
Combine oats, nuts, and raisins in large mixing bowl; mix well and set aside. Combine remaining ingredients. Pour honey mixture over oat mixture and toss until well blended. Spread on lightly greased cookie sheet. Bake at 350 degrees for 20 minutes or until lightly browned. Stir every 5 minutes. Remove from oven and cool. Crumble and store in airtight container up to 2 weeks.

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