P«B» • Portland Obawrvar Thursday. July 12. 1979
Schools feed hungry youngsters
M o re than 4 ,0 0 0 cold lunches are
provided each day fo r children en
rolled in 77 summer programs.
A sandwich, vegetable, fru it, m ilk
and a cookie are provided free to
children under 19 years o f age. Those
children in program s lusting through
late afternoon receive a sip piem en tal
s n a c k , such as f r a i l ju ic e a n d
fam ily incom e requirem ents to re
ceive free or re d u c e d -p ric e meals
during the regular school year. W hen
a p ro g ra m is c e rtifie d e lig ib le io
receive the free lunches, all o f the
students enrolled are given lunches
A m ong the program s serving free
lunches are: A lb in a A ctio n Center,
707 N .E . K n o tt; A lb in a W o m e n ’ s
L e a g u e , 8 N E . K illin g s w o r tb ;
A lb in a Y o uth O p p o rtu n ity , 3710 N .
M is s iu ip p i; A lb e rta P a rk , N .E . 19th
and K iliingsw orth; A dam s Extended
Y e a r P r o g r a m , 5 7 0 0 N . E . 3 9 th ;
cookies.
Children arc receiving the free lunch
es because they are en ro lle d in a
summer program in which at least
o n e -th ird o f the students meet the
C ity A dventure, Y M C A . 4815 N .E .
7th Avenue; Irving P a rk , N .E . 7th
and F arg o ; Irv in g to n C o m m u n ity
School. !32O N .E . Brazee; Irvin gto n
Latchkey, 1321 N .E . Brazee; J e ffe r
son High School A u to , 5210 N . K er
by; Jefferson (T itle I) , 5210 N . K e r
Berean Teen Center, 4822 N . V a n
couver; Buckm an Schoo! Latchkey,
3 2 0 S .E . 16th; Buckm an ( T it le I)
S u m m e r S c h o o l, 3 2 0 S .E . 16th
Avenue; C o lu m b ia P a rk . N . W o o l
sey and W in c h e ll Streets; C o lo n e l
S u m m e rs P a r k , S .E . 1 7 th and
T a y lo r; D ishm an C o m m u n ity Cen
ter, 77 N .E . K n o tt; 4 H N u tritio n ,
1939 S .E . H a w th o rn e ; 4 - H U rb a n
P ro g ram , 4815 N .E . 7th Avenue.
H u m b o ld t School L atchkey, 4915
N . G an ten b e in ; H u m b o ld t School
by; Kenton Firehouse, 8105 N . Bran
d o n ; M a llo r y A v e n u e C h r is tia n
C h u rch , 126 N .E . A lb e rta ; M a p le
M a llo ry Housing Project, 3820 N .E .
M a llo ry , #17; Northeast Y . W . C . A . ,
126 N .E . A lb erta; Peninsula Park.
(T itle I), 4915 N . G antenbein; Inner
6400 N . A lb in a
Ragclar Grind - Not to Excaad 3 0 % Fat
Ethnic breads
gain popularity
T h e m arket for ethnic and health
breads has been expanding in recent
years. V a rie ty breads, p a rtic u la rly
w hole grain varieties, increased in
sates 68 per cent between 1972 to
1977, w hile the production o f white
enriched bread dropped by 4 .4 per
cent.
W h a t forces in the m arketp lace
Ground
Beef
ONE STOP SHOPPING
generate such a change? O ne factor
is c e r ta in ly in creased in te re s t in
Coronet
oer Towels
p hysical fitness, exercise, jo g g in g
and dieting to lose weight. Perhaps
the message o f nutritionists is catch
ing on— fo r years they have favored
in c re ase d c o n s u m p tio n o f w h o le
grain breads. O u ly last year in its
re p o rt on d ie ta r y g o a ls f o r the
U n ite d States, the Senate’ s Select
C o m m ittee on N u tritio n and H um an
Needs agreed th at ‘ ‘ W h o le wheat
b rea d m a y p ro v id e m o re m ic r o
n u trie n ts an d d e fin ite ly p ro vid e s
m ore fiber than w hite b rea d .”
M a n y co n su m ers w o n d e r w h y
whole grain breads cost m ore than
average enriched w hite bread. T h e
b a k in g in d u s try p o in ts o u t th a t
variety breads are made in smaller
batches th a n w h ite b rea d so the
e c o n o m y o f scale is lo s t. A ls o
mechanized baking systems have to
be readjusted for each type o f bread
d o u g h . V a r ie ty bread doughs are
m o re s tic k y th an e n ric h e d w h ite
bread so machines run m ore slowly.
W h e n v a rie ty breads a re lab eled
“ n a tu ra l” they can’ t contain preser
vatives and ad d itive s th a t exten d
shelf life. This means that a baker
m ay have a higher percentage o f u n
sold stale bread returned by retailers
and this is reflected, too in the price
o f the loaf.
S a v v y co n su m e rs a re savin g
m oney by baking whole grain breads
a t h o m e a n d th e a c c o m p a n y in g
re a p e illustrates how easy it is. Swe
dish L im p a b rea d is tru e to the
o rigin al in fla v o r and appearance,
but m ixing is easier. T h e undissolved
yeast is mixed w ith some o f the dry
ingredients instead o f first dissolving
it in w arm water as done in the con
ventio nal m ethod o f breadm aking.
Since yeast is mixed w ith d ry ingre
dients first a hotter tem perature o f
water (12 O *F .-1 3O *F .) can be used,
because it does not come in direct
contact w ith the yeast. This method
speeds up m ixing tim e and makes
doughs easier to handle.
TOWELS 51
Rag 75 C
Giant Roll
Thumpin Good
Ripe
Watermelon
om
3 1 ■
i
1
r
ood Wed., July 11 thru Sol., July 14, 1979
Meyer Walnut Park Stere Only!
For "Groans
or Boons''
Locally Grown
ggMustard or
Collard Greens
U.S.D.A inspoctod
^Thrifty Sliced
Bacon-l lb. pfeg
J
Turkey
S W E D IS H L IM P A
M akes 2 loaves
5 Y i-6 !6 cups unsifted w hite flou r
2 cups unsifted rye flour
*/4 cup firm ly packed d ark brown
sugar
2 teaspoons salt
2 teaspoons caraway seeds
2 teaspoons grated orange peel
2 packages active dry yeas?
2 tablespoons m argarine, softened
236 cups ve ry w a rm ta p w a te r
(12 O *F .-1 3O *F .)
C om bine flours; in a large bow!
thoroughly m ix 2 ‘/ i cups flo u r m ix
tu re , su g ar, salt, c a ra w a y seeds,
orange peel and undissolved active
dry yeast. A dd softened margarine.
G r a d u a lly add ve ry w a rm ta p
water to dry ingredients and beat 2
minutes at medium speed o f electric
m ixer, scraping bowl occasionally.
S tir in enough ad d itio n al flo u r to
m ake a soft dough. T u rn out onto
lig h tly flo u re d b oard ; knead u n til
smooth and elastic, about 8 to 10
m inutes. Place in ungreased bow l,
turning to grease top. Cover; let rise
tn w arm place, free from d ra ft, until
doubled in b ulk, about I hour.
Punch dough down; turn out onto
lightly floured board. Divide dough
in h a lf arid shape into round balls.
Place on greased baking sheets. W ith
sharp knife make 3 slits across sur
face o f each ball. Cover; let rise in
w arm place, free from d ra ft, until
double in bulk, about I hour.
Bake at 4 0 0 4F. about 40 minutes,
or until done Remove from baking
sheets and cool on wire racks.
Fast-Working
K raft-Pastaurizod
Velveeta
Cheese Food
Liquid
Plum r
trdens Cheese
Food Slices
B
Morton's
. Frozen
Barbequ
Sauce
„
w « uhs .<«>
Fred M eyer Coupon
Clothes
Hangers
Kraft Smokad or Plain
Fried
Chicken
sauouy
f
Individually Wrapped
•C lo a r
a ï orto is« Look
Rag 29< aa
with coupon
i m ■
a y e a p t <»♦ s»4.«et*ee.«- r * * * « # In
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