Bread

The Washington County Commission on Aging offers noon lunches to anyone over 60 years old at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu HEIGHT="6" ALT=" " NATURALSIZEFLAG="0" ALIGN="BOTTOM"> Wednesday - Cream of broccoli soup, tuna salad on round roll, tossed salad, fresh plum and milk.

Senior Menu Dec. 13-19 Dec. 13 - Dec. 19 The Washington County Commission on Aging offers noon lunches to anyone over 60 years old at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Roast turkey and gravy, whipped potatoes, cranberry sauce, sauerkraut, stuffing, cherries, holiday cookie, and milk.

Nov. 17 - Nov. 23 The Washington County Commission on Aging offers noon lunches to anyone over 60 years old at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Chili con carne, rice, spinach salad, corn muffin, fruit cocktail and milk. Thursday - Roast turkey dinner, whipped potatoes, sauerkraut, stuffing, chocolate chip cookie, plums and milk.

Avocados and good cheeses make this sandwich a standout. With the beautiful avocados in my fridge, I needed to come up with another reason to serve their creamy goodness. When the avocados have just reached the peak of ripeness, it's hard to resist the urge to eat one right out of its skin. This sandwich is a marriage of flavors and states. I took California avocados and two Wisconsin cheeses, and brought them together on a fresh, whole-wheat bread, grilled with garlic olive oil and thin slices of red onion for color and snap.

In finishing out the series with seven ingredients or less, I wanted to reintroduce a favorite sandwich - but with my twist. I know there are eight ingredients listed, but I consider lettuce and tomato a staple that should be in the fridge. This is my sandwich spin off of a Hot Brown, which originated in Louisville, Ky., at the Brown Hotel in 1926.  Traditionally, a Hot Brown is an open-faced turkey and bacon sandwich that is broiled.  I decided to covert this into a panini and opted for pot roast for a more hearty style.

I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place. As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a muffuletta. Muffulettas originated in the New Orleans' French Quarter and have as many twists and turns as a Mardi Gras festival has partygoers.  The burning question is whether to serven them hot or cold. A traditionalist would swear that cold is the way to go but a new wave of customers are begging for a hot sandwich.

katec@herald-mail.com The invention of the sandwich - two or more slices of bread with some sort of filling in between - has been attributed to John Montagu, fourth Earl of Sandwich, who lived from 1718 to 1792. The earl asked that meat and cheese be placed in bread so he could hold it in one hand and continue his card game. The guy invented convenience food. There are many well-known sandwiches, including the club, Dagwood, hero, Monte Cristo, Reuben and submarine.