Portland observer., March 30, 1978, Page 4, Image 4

Page 4 Portland Observer Thursday. March 30. 1978
Utility costs rabo food prico
BROCCOLI W IT H SA L M O N OR T O N A IN P E A N U T S A U C E
Peanuts are 'in’
center.
Now the coarsely chopped
Peanuts are definitely “in.” and Broc­ peanuts are sprinkled over the dish
coli with Salmon or Tuna in Peanut Sauce before it’s broiled for just a bit to warm
is a new, easy idea that’s perfect for holi­ everything nicely.
Broccoli and Salmon Tuna in Peanut
day get-togethers when good friends
gather to celebrate the season. It's a fast Sauce looks colorfully appetizing on a
recipe so kitchen time is down to a mini­ stainless serving tray. Not too far away
mum while the time spent with friends is is a fruit gelatin garnished in a pretty
way with sliced peaches and rosey cran
maximum.
Either salmon or tuna may be used for berries. White mugs hold coffee or any
beverage of the evening. And behind the
this dish. Both seafoods are extremely
main course are the ever-glowing holiday
can-venient since they are 100% edible,
candles and a sprig or two of holly.
high in nutritive value, easy to store and
Dinner is delightful, simply quick and
use. The Pacific salmon, which ranges
easy for the cook. The peanut sprinkling
from Monterey Bay, California, to
before the fish is quickly broiled is “in”
Alaska, is available in five varieties. The
this season. Why not? It tastes as good
ghinook salmon, also known as king
as it looks.
gglmon.
largest It is especially
^»pealing ill' salads. Sockeye, or red, is
BROCCOLI W IT H S A L M O N OR T U N A
good in dishes where color is important,
IN P E A N U T S A U C E
and pink is used for entrees, soups, and
sandwiches. Coho or silver salmon is
1 can (15*/« or 16 ounces) salmon or 2 cans
becoming more popular with sportsmen
(6*/« or 7 ounces each) tuna
and is good in all recipes. The least
'h cup margarine or butter
expensive salmon is chum, suggested
3 tablespoons flour
mainly for casseroles.
2 ‘A cups milk
Tuna, one of mankind’s most ancient
teaspoon salt
and honored foods, is inviting in sand
3 dashes liquid hot pepper sauce
wiches. salads, skillets, casseroles, and
% cup shredded Swiss cheese
chowders. It can be baked, also used for
2 tablespoons dry white wine, optional
fppetizers.
Four kinds of tuna are
l*/i pounds fresh broccoli, cleaned and
|vailable. Albacore has white flesh while
cooked
yellowfin is light-fleshed. The other two
*/»
cup coarsely chopped peanuts
varieties are biuefin and skipjack, both
light-fleshed. Tuna, like salmon, is high
Drain salmon or tuna. Break fish into
in protein and low in saturated fats.
bite-size pieces.
Melt margarine or
Broccoli with Salmon or Tuna in Pea
butter
in
medium
saucepan;
stir in flour.
nut Sauce begins with melted margarine
Add milk; cook until thickened, stirring
or butter. Flour, then milk, is added and
constantly. Stir in salt and liquid hot
the mixture is cooked until thickened
pepper sauce. Stir in Swiss cheese and
when it gets a bit of salt and a few dashes
wine, if used. Gently fold in pieces of
of liquid hot pepper sauce. Shredded
salmon or tuna; heat.
Arrange hot
Swiss cheese and dry white wine are
cooked broccoli in a warmed round
next. The same wine may be served with
shallow I 1/»-quart casserole or an oven
dinner, if desired. The salmon or tuna is
proof serving dish, blossom ends to
then gently folded in and heated. Now the
outside of dish, slash stalks in 2 or 3
arranging, important for easy serving.
pieces to make serving easy. Spoon
Hot, cooked broccoli is arranged in a
salmon or tuna mixture over center.
warmed, round, shallow casserole or
Sprinkle with peanuts. Place in broiler
ovenproof serving dish.
The stalks
3*/» to 4 inches from heat source to warm
should be slashed in a few pieces before
slightly, 2 to 3 minutes.
Makes 6
he seafood mixture is spooned over the
servings.
8
WASHINGTON - Every month the
Bureau of Ijibor Statistics releases from
Washington its report on the coat of
living. It usually shows an increase, and
invariably the increase reflects a rise in
the cost of food.
Buried in the cost of food you are
putting on the table is the rising cost of
energy , not only the energy needed to
produce food, but the considerable
amount needed for processing, shipping,
storing and marketing the food.
Energy coats on the farm are going up
for basically the same reason you find
your fuel bills increasing. We have
become too dependent on imported oil. In
fact. 48 percent of the petroleum we
consume comes from overseas, and the
pricing of that oil is out of U.S. hands. It
is set by the Organization of Petroleum
Exporting Countries (OPEC).
Farmers depend heavily on petroleum
to operate their equipment, to run their
irrigation pumps and for use in fertilizers
and pesticides. In addition, many farm
ers also use natural gas for irrigation and
drying their crops. This fuel resource is
expensive and in short supply in some
parts of the country.
There are many instances of farms
throughout the country where the costs
of natural gas for irrigation and crop
drying have gone up as much as 300
percent over the last several years, and
that cost continues to rise. In a telephone
survey conducted recently by the Agri
culture Council of America in cooperation
with the Alliance to Save Energy,
farmers reported that their overall fuel
costs have gone up twelve to twenty
percent in the past year, and they expect
this trend to continue through the next
farming cycle.
Since fuel expenditures on the farm
run to at least twenty percent of the
farmer's total operating costs, annual fuel
increases as large as twelve percent
constitute a very heavy burden which the
farmer cannot absorb by himself - it is
passed on to the consumer.
Nevertheless, the farmer has been
very innovative in conserving energy.
One Texas farmer reported that he built
a $750 solar grain dryer to replace one
that burned natural gas. Now his costs to
dry grain are one-tenth of what they
were. Another farmer is switching to
diesel burning equipment as rapidly as
his gasoline operated machines wear out.
More and more windmills are appear
ing on the farm - where historically the
first practical use of these devices was
made for pumping water, and in some
instances generating electricity for the
farm household.
But there is a limit to the amount of
corner cutting a farmer will do. Some, no
longer willing to bear the increasing
energy costs, are now farming less land.
Rather than tilling, they are turning
much acreage over to cattle grazing, a
lesser strain on their costly energy
resources.
Actually only three percent of the
nation's energy is consumed on the farm.
The real kicker comes in the overall
energy costs in the total food industry.
Agribusiness - farming, processing, ship
ping, storing, marketing, etc. - accounts
for an estimated sixteen percent of all the
energy consumed in the U.S.
So it
figures that when energy costs go up,
grocery bills also climb.
So long as the cost of energy used in
agribusiness continues to rise (and that
includes the increasing coats of gasoline
and diesel fuel in the 18-wheelers that
bring the food to the market), these
increases will be reflected in the costs of
food and fibers which come from Farm­
land U.S.A.
And the costs do not end at the
checkout counter at your friendly neigh
borhood supermarket. If you drove to
the market to pick up your groceries,
there is the cost of gasoline for the
roundtrip. When you begin the final
cycle of meal preparation from refrigera­
tor to table, you have expended other
fuels to cut, clean, freeze, cook, warm
over, and otherwise prepare that food for
its final consumption.
These costs show up in your monthly
utility bills, and utility costs are going up
for domestic use as rapidly as in agribusi
ness. So up and down the line, from the
farmer to the food processor to the
household manager, there is a need to
conserve energy if food prices are to be
kept within pocketbook range.
Time to plant garden peas
Garden peas should be planted as early by strong wind gusts.
For the small garden, give the pea
as the soil can be prepared says Ray
McNeilan, Home Horticulture Extension planting a little extra touch by digging a
Agent. Peas are sensitive to summer trench a foot or so deep. To the soil from
heat and many varieties are susceptible the trench, mix one part compost, leaf
to virus disorders spread by aphids and mold or manure to two parts soil and mix
other spring insects. Planting early gives a little phosphorus and sulfur into the
the pea crop a chance to develop before combination. Then backfill the trench
with this mixture. Peas planted in this
these problems occur.
Peas are considered “cool season" sort of soil will give you lots of eating
crops which means they can grow and enjoyment.
develop during cool weather which would
Sow seeds an inch deep (or follow
prevent corn or beans from growing. directions on the seed packet) and several
They are usually the first crops to be inches apart. Rows should be several feet
planted in the home garden. The young apart. Water well or let the daily rain do
plants transplant poorly so the seeds this job for you. For something different,
should be planted directly in their per try some of the edible pod varieties along
manent row.
with the old standby types.
Garden peas require a soil that is not
Garden peas planted soon will be ready
strongly acid. They need drainage and
prefer a reasonably fertile soil. Plant peas to serve with new creamed potatoes in
where they will get the maximum amount late June. Start now for lots of good and
of sunshine but where they won't be torn nutritious meals this summer.
United Airlines President, Richard J. Ferris, left, points out the feature» of United'»
flight kitchen at the Philadelphia International Airport to Reverend Leon Sullivan.
and ekairman of Opportunities Industrialization Centers. More than twelve
hundred meal» are provided daily to fifteen airline», in addition to United Airline»
flight«. The flight kitchen ha» a staff of 225.
Ferris, who hooted a luncheon for Sullivan and his group at the flight kitchen, ha»
joined O IC s National Industry Advisory Council.
Fighting old and new pneumonia
Pneumonia is the fifth leading cause of
death in the United States. Although
some types of pneumonia can be specifi
cally treated, others cannot. But now it
may be possible to prevent one type of
pneumonia. Very soon.
Half of all pneumonias are thought to
be caused by viruses. And as yet, there is
no effective treatment or prevention for
these types. But the story is dramatically
different for pneumonias caused by bar
teria. because these can be treated with
antibiotics, l^ast year the Public Health
Service began testing a vaccine to pre
vent pneumococcal pneumonia, which is
the most common type of bacterial
pneumonia. The vaccine, which should be
available in early 1978. is intended
primarily for use among persons over 50
years old and those with diabetes and
other chronic disorders such as lung and
heart conditions.
Antibiotics can be effective when the
exact microbial cause is pinpointed, at
though the clinical results are not yet in
on the effectiveness of antibiotics in
:
K a.
treating the new type of bacterial pneu­
monia called legionnaire's disease. How
ever, antibiotics can treat other kinds of
pneumonia caused by mycoplasmas - the
smallest free-living agents of disease in
humans.
According to the American Lung Asso­
ciation, pneumonia - an inflammation of
lung tissues - often follows colds and flu
or develops when the cleaning mecha
nisms of the lungs are impaired. The
disease can develop from a new infection
or result from complications of another
illness. Some pneumonias can be caused
by inhaling gases, dust, foreign sub-,
stances, liquids, or oily medications. One
of the most important preventive mea
sures is to be alert to any symptoms of
respiratory trouble that lasts more than a ,
few days or weeks.
To find out more about pneumonia, ask
your Oregon Lung Association. 1020 8.W.
Taylor, #830, Portland, for the free
pamphlet, "Pneumonia The Facts." They
care about every breath you take.
SHOP
| i IENOWS
M a r y E. W illiam s
Mary E. Williams died at Emanuel
Hospital on March 22nd. She resided at
2940 N.E. Bryant. Mrs. Williams was
born in Selma. Alabama on July 15,1900.
She is survived by her husband Robert
Williams, Sr., two sons, Robert B Jr. and
Earl R.; a daughter, Vera J. Thomas; four
grandchildren and twelve great grand­
children.
Mrs. Williams was a member of Bethel
AME Church and the Auxiliary of Pull-
man Porter Brotherhood. She was a
retired Social Worker for the Senior
Adult Center.
She was honored by
Governor Tom McCall for raising 73
foster children.
The funeral was held March 24th at
Bethel AME Church, Reverend L.F.
Hines officiating. Burial was at Rose City
Cemetery. Caldwell’s Colonial Mortuary
was in charge.
‘
FOR
B R A N D S yo u k n o w
V A R IE TIE S you lik e
SIZES yo u w a n t
•
•
•
•
•
•
6 4 1 1 5 .1 . M i l w a u k i e
•
1 4 th A 5 .1 M o r r i w n
5 5 t h A la » » B u rn s id e
• 3 3 rd A N . l Hancock
1 2 2 n d A N I O lita n
• 3 9 t h A 5.1 D iv is io n
N L o m b a rd a t G r e e le y • 2 3 r d A W a i t B u rn s id e
R a le ig h H ill« P l a t a
• L o b e O s w e g o VO B Ave
1 B 2 n d a t 5 I D iv is io n
• K in g C ity
• O a k G ra v e
M i M i n o« u m it id aeocies
Jam es R a n d o lp h C orskey
, r w w ww»»**ww»y»*«<**»»*#«****»»»»*»*»»«****»«*«*»»»»******w ;
> ou are Welcome to Worshi.i at
James Randolph Croskey died on
March 22, 1978.
Bom in Ocala, Florida on December 16,
1932, to Van and Henrietta Croskey, who
precede him in death.
He moved to Tacoma in 1952, where he
was stationed at McChord Airforce Base;
there he met and married Faye W.
Strickland. To this union seven children
were born. He retired from the United
States Air Force after 21 years and the
family moved to Portland in 1973; where
he was employed by C H 2 M Hill as a
Civil Engineer (Certified).
Croskey leaves to mourn in his passing:
seven children, Lucretia Faye of Los
Angeles; Roscoe D., Mrs. Carletta R.
Shehi. M. Monique, Andre' J., Maija V.,
and Mark Randolph all of Portland; one
sister, Mrs. Mariah Overstreet of Ocala.
Florida; two brothers, Mr. Timothy V.
Croskey of Cleveland, Ohio and Mr.
Joseph P. Croskey of Rantoul, Illinois;
five aunts, four grandchildren, a host of
nieces, nephews and other relatives and
friends.
Croskey resided at 611 S.E. Peacock
Lane. Funeral services were held Mon
day, March 27th, at Vann's Chapel
(Vann's Mortuary in charge). Reverend
L. Fisher Hines delivered the eulogy.
Military personnel from McChord Air
base, Tacoma, Washington provided full
military honors, and served as pallbear
ers.
THE ARK OF SAFETY CHI RCH OF GOD PENTECOSTAL, INC.
“A warm spirit of felk>w»hi;i always”
The Honorable Bisho.i U.V. Peteraon. D.D. “The Holme»» Preacher." Pastor
Sunday:
Sunday School
Morning Worshi.i
I uesday:
9:15 am
11:15 am
“Showers of Blessings Broadcast”
KGAR 1550
11:30am-12:30 im
YPBC
6 3 0 ;« ,
Evangelistic Worship
8:00.im
Tuesday-Friday
Noon Day Prayer
f
Bible Band/Jr. Church
7:30 .im
Wednesday:
Choir Rehearsal
Friday:
“The Pastor S;ieak»”
84 NE KillingHWorth
281-0490
7:00.im
7:30 im
" T o le r a n c e is th e o n ly re a l te s t o f c i v i l i z a t i o n . "
ALLEN TEMPLE CME CHURCH
Corner of 8th and Skidmore
Sunday School 9:30 a.m.
Sunday Worship ll;00a.m .
Christian Youth Fellowship 6:00 p.m.
(Second and Fourth Sundays)
Reverend Thomas L. Stray hand, Minister
Sir A rthur Help«
ST. ANDREWS CATHOLIC CHURCH
806 N.E. Alberta Street
281-4429
Reverend Bertram Griffin, Pastor
Masse»:
5:00 p.m. Vigil - Saturday
10:00 a m. Choir - Sunday
12:00 p.m. Folk - Sunday
ST. ANDREW COMMUNITY SCHOOL
4919 N.E. 9th Ave.
Norita Kelly, Principal
Phone: 284-1620
(»rade» 1 through 8
N e w Hope Missionary B aptist Church
REVEREND A. BERNARD DEVERS, PASTOR
THE CHURCH DESIGNED TO MEET YOUR NEED
Sunday School
9:30 a.m.
Morning W orship
10:30 a.m.
Evening Service 2nd, 4th and
5th Sundays
7:00 p.m.
5:00 p.m.
Communion 1st Sunday
Wed. - Family Prayer Meeting
7:30 p.m.
and Bible Study
Friday - Brotherhood
Fellowship Service with
7:00 p.m.
Morning Star 3rd Sunday
Prayer and Pastor Phone: 281-6476
('hurch Phone: 281-0163
3 7 2 5 N. Gantenbein Avenue, Portland, Oregon 9 7 2 2 7