European Stars And Stripes (Newspaper) - November 8, 1986, Darmstadt, Hesse                                In Brown bag lunches n years past it was considered acceptable Lor schoolchildren end construction workers to tote midday meals but up and coming executives would never have been caught carrying a packed lunch to j the office. \ today in is a very different Story More than 55 percent of . Households have at Leas one Brown stagger. 01 that number 70 percent Are adults including Many business executives and  figures As Wall As the forecast that i he i proportion is still growing come from the Brown bag Institute brainchild Tex advertising executive David 4- Lyon. Throughout the pasl4w years the organization has completed 11.000 Telephone interviews delving into who the Brown baggers Are and what they carry As Well Las their wants needs and thoughts. I the chief reason people carry lunches Lyon said is f not to save Money but so they can eat a lunch that corresponds to their lifestyle and personal  they Jalso enjoy the fact that they Are saving Money he said. J convenience also ranks High on the list of Why people i tote their midday meals. They can Lake a nibble whenever they want or eat quickly and use the rest of their lunch hour Ltd shop or exercise. For Many taking their lunch he mingles lha necessity of driving at noontime. By packing their lunches Brown baggers Are assured of getting ingredients they know and Trust in the Quantity desired. Many of the people interviewed by the Brown bag Institute consider the majority of purchased lunches Loo Large. Small lunches seem to be the trend. Another statistic uncovered in 11"? Institute s research is that More than one third of Brown bag lunches Are carried by people from households with annual incomes of More than $30,000. It s not a poor looks phenomenon Brown bagging is a finicky Olks phenomenon Lyon said. These Are people who insist on having things done their own  nor too surprising is the act that More women carry lunches than do men. Since women seem to favor lighter foods that statistic May partially account Lor Why salads Are gaining on sandwiches As the most popular item in the packed lunch. Although Lyon s research shows More than to billion being spent annually on Brown bagging a believes that this Market continues to a All but ignored. Lyon Sells the research to companies interested in developing products geared to packed lunches but to still sees Only minimal Effort being made to Lap the huge void both of the recipes Here Ara based on the premise that foods should be easy and Quick to prepare. Because most of those interested in this Type of lunching probably have neither the Lime nor inclination to spend More than a few minutes in the Kitchen. Some recipes make use of leftovers which can provide variety. Other recipes adapt Well to being Frozen and thawed when needed. Baked pork buns 1 1-Pound lost Frozen bread dough it Pound Boneless pork it cup finely chopped onion 1 Clove garlic minced 1 Tablespoon Oil 3 Tablespoons soy sauce it cup catsup2 Tablespoons Holslin sauce it cup sugar i Teaspoon flee wine vinegar egg Yolk 1 Tablespoon water allow bread dough to thaw until pliable. Trim pork and Cut into it Inch cubes. Saute pork onion and garlic in Oil to Small Saucepan until meat is browned. Sir in soy sauce Catsup Hoisin sauce sugar and Rice wine vinegar. Cover reduce heat to Tow and simmer 25 minutes stirring frequently. Slice bread dough into 8 pieces. Stretch each piece to 4-Inch Circle. Place 1 heaping Tablespoon pork tilling on each dough piece. Pinch dough edges in toward Center. Place buns smooth sides up on lightly greased baking Sheet. Let Rise 1 hour. Combine egg Yolk and water and use to Brush tops of buns. Bake at 325 degrees 25 minutes or until Golden Brown. Makes b buns. Chinese salad 1 smell Zucchini 1 Carrot i Small Dovkort Oriental Ramoth 1 Tablespoons chopped Green onions 2 Tablespoons Rice wine vinegar 2 Tablespoon Holslin sauce i Teaspoon sesame Oil dash Chili Oil 1 Teaspoon minced Ginger Root 1 Clove garlic minced 2 Teaspoons sugar sett 3 cups shredded lettuce Cut Zucchini Carrol and Daikon Inlo f be Julienne strips. Place in bowl Wilh Green onions. Combine vinegar Hoisun sauce sesame and Chili oils Ginger garlic and sugar and season to taste with Salt. Pour Over vegetable Miura. Cover and chill. Just before serving. Add lettuce and loss. Makes a Servings. Home Cooks warm up to saute pans by Dave Fornell " United press International inspired by their counterparts in professional kitchens More and More Home Cooks Are abandoning their traditional frying pans Lor the versatility and greater capacity of the saute  like a Cross Between the Skillet and the High aided Sauca pan the saute pan is appearing in More and More sophist located Home kitchens because it ican be used in More roles and has More capacity than a similar sized trying pan the higher aides usually 2v to 3v inches compared to a iry pan s 1 i inches mean less grease splatter when frying items such As Chicken keeping the stove and Kitchen cleaner. The saute pan can do More things for you said t George hunger Cookbook author and pioneering West if coast gourmet cooking teacher. A 12-Inch Fry pan will / cd Febo Only 10" round at the Bottom due to the sloping set a aides giving you less capacity than you think you have. 3 a a saute pan besides being deeper  Fife the same size top and Bottom. Remember you can put less in a larger pan but can t put More in a smaller  "  it two thin sloping sides also mean the ook has More control Over ing redels sliding around during cooking. 6 White both types of pans can be used for sauteing or frying the Fry pan is usually used for items that Are Slid from the pan after cooking such As eggs while the ii Auta pan s food is usually removed with utensils. When purchasing a saute pan the Home Cook should a for extra thick aluminium for Best heal conduction i an anodized surface finish such As Ca Phalon Lor my cleanup and to prevent disc Loring sauces. Unless the Cook is using a commercial Range or la by at cooking Over two burners a 12" saute pan is my and can be heated easily with a single Burner. One of the greatest features of the saute pan s Side ight is that one can use a lid and have enough room r team expansion when braising. Many inexpensive i of meat can be braised easily in the Sauta pan. Ling a one dish meal in a Little under an hour. In the Lotow no recipe Chuck roast or seven Bone Blade roast can be substituted for the Shanks. Braised beef Shanks 4 meaty beef veal or pork Shanks about 6" in diameter 2" thick 2 scraped carrots Mas Cut in 2" pieces 2 a posted potatoes Cut in 2" chunks 2 Riba celery Bias Cut in 2" pieces 1 cup Green Beans Cut in 2"pieces 2 tbsp minced fresh garlic 2 Bap butter 3 tbsp Oil i cup Chicken Stock a cup dry wine Sake is Ideal fresh ground Pepper to taste commercial Mahoning Salt to taste or 1 tap chefs seasoning recipe below. Chefs seasoning 1 tbsp cracked Black Pepper 1 to top garlic powder 1 tsp celery Salt its Salt it tsp Cayenne Pepper i is oregano in 5" or 7vi" saut6 pan. Brown meal on both sides in butter and Oil Over medium High heat. Sprinkle with seasoning mix and Pepper. Add Chicken Stock wine carrots and potatoes and bring Stock to simmer swirling meat to make sure meat bits on Bottom of pan Are loosened. Reduce heat so that Stock slowly simmers and cover for about Hall an hour. Add celery Beans and garlic sir and cover. Cook Lor about 15 to 20 minutes More or until meat is tender. Arrange meat and vegetables on plates and keep warm. Bring Slock to the boil stirring until reduced by about one third then pour Over meat and vegetables. Serves 2. Tutto 14-Toch saute pan it Large by my atan Dettt but empty e the stars and stripes Page 15