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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 11, 1982)
Portland Observer, August 11,1962 Page 13 Keeping food on hand: Meals from staples D o you ever run out o f food be fore you run out o f month? It's an increasing problem these days when you try to cut back on the grocery bill. It helps to plan menus; but if you don't want to take the time for that, there's an o th er way to handle it. Keep a supply o f staple foods. Sta ple foods are those foods that store w ell, are generally low in cost and can be used to make many different things. For instance, cereal products like flo u r, rice, oatmeal and pastas are all staples. It doesn't hurt to have a large supply and they combine well with whatever else you have. Sugar, shortening, salt, cooking oil and dry skim milk powder arc al so staples that allo w you to make things from scratch. D ry beans, split peas, canned fruits and vegetables, canned meat or fish can also stretch your food d o lla r by a llo w in g you to m ake a meal out o f things on hand instead o f making another trip to the store. When you depend more on staple foods you often increase the tim e you spend c o o k in g , so you trade convenience for time. But you can make your own con venience products using your staple foods. One homemade mix that's nice to have on hand is a basic master mix. It's a b:scuit mix that's really versa tile. The OSU Extension Office near you has a full sheet o f recipes that can be made with this mix. Ask for "Cooking W ith Ready-Made M ix .” B A S IC M A S T E R M IX 8 cups all-purpose flour VS cup double-acting baking powder 2 cups nonfat dry milk powder 1 tablespoon salt V* cup sugar 2 cups lard or shortening that does not require refrigeration Add flour, baking powder, m ilk, salt, and sugar to a large bowl. M ix together thoroughly. Cut in shorten ing until mix is consistency o f corn meal. Store in covered containers at room temperature. T o measure the mix, pile it lightly into cup and level o f f evenly. Makes 13 cups o f m ix. Use within one month. Storing staple products can be a problem. They often come in paper sacks, boxes or soft plastic bags. None o f these containers is bug- or mouse-proof. I f mice or bugs are a problem, put these products in cans, jars or rigid plastic containers with tig h t-fittin g lids. I f they are stored in pro p er containers and kept dry, they keep indefinitely. The Oregon State University E x tension Service office near you has more inform ation about food buy ing and storage. B IS C U IT S 3 cups mix M cup water Add water to mix all at once, stir ring 23 strokes. Knead dough gently about 13 strokes on a lightly floured board or cloth. Pat or roll 16- to U - inch thick. Cut and bake in 423 °F (h o t) oven fo r 10 to 12 m inutes. Makes 18 two-inch biscuits. Note: for drop biscuits, use 1 cup water. P IZ Z A D E L IG H T P L U S Biscuit dough for crust* 1 quart or large can tomatoes 3 tablespoons corn starch I teaspoon oregano 16 teaspoon sage or rosemary I teaspoon parsley I teaspoon seasoned salt 1 teaspoon garlic salt, powder or fresh minced garlic 2 cups grated cheese I pound hamburger (optional), crumbled and fried 3 cups o f any combination o f favor ite vegetables. They can be fresh, frozen or canned. Examples in clude onions, broccoli, zucchini, spinach, carrots and cooked dry beans. M ix up biscuit dough and spread h a lf o f it in a 9 x 12-in ch , lig h tly greased pan, pushing the dough up the sides abo u t 16 inch. M ash canned tomatoes in a sauce pan. Stir the corn starch into about '/« cup o f the to m ato ju ic e . Bring the tomatoes to a boil. M ix in the corn starch mixture and stir until it thick ens. A d d seasonings. Let simmer while preparing cheese, hamburger and vegetables. Put about 1 cup tom ato mixture on top o f biscuit dough. Layer ham burger, I !6 cups o f cheese and all the vegetables, then add all but one cup o f the tomato mixture. Roll out the rest o f the biscuit dough to the size o f the pan, put over top and pinch down to bottom crust. Spread remaining sauce over the top crust. Bake at 373 • for 33 min utes. Sprinkle with remaining cheese and bake 3 minutes more. 10 serv ings. •U se 3 cups biscuit mix and 116 cup water. Follow biscuit directions. YEARS NE STOP SHOPPINGPCENTER, Dubuque Bacon WE FEATURE U.S.DA. CHOICE Pot Roast New product: M ilk tha t needs no refrigeration W A S H IN G T O N . D C — Not im m ed iately, not everyw here, not at bargain prices. "Despite all those caveats." said Edward T . Coughlin o f the U .S. De p artm en t o f A g ric u ltu re , " c o n sumers soon may be able to go to their local stores and pick up unre frigerated packaged m ilk products that have been 'a s ep tica lly * p ro cessed and can be stored for at least three m onths w ith o u t re frig e ra t io n ." C o ug h lin is d irecto r o f the dairy division o f U S D A 's A g ric u l tural Marketing Service. " W h e n consumers w ant to use the m ilk, they can cool it and have a p alatab le product that tastes like fresh m ilk ," Coughlin said. Aseptic m ilk , also described as sterile or ultra-high tem perature— U H T — m ilk, has been available for many years in some European coun tries where home refrigeration is not standard. It is made by processing m ilk at ultra-high temperatures for a very short tim e and then p ac k aging it in special protective con tainers. The heat treatment process, now approved by the governm ent, de stroys almost all o f the bacteria that com monly cause dairy products to sour. The special aseptic packages preserve that protection. Currently, this type o f processing and special packages also will make the product more expensive. “ T h ere is a need fo r such p ro ducts in many parts o f the w orld where re frig e ra tio n is lim ite d or where m ilk is not produced lo cally," said Coughlin. "Plants in the U nited States that have begun m aking it are loo kin g to both d o mestic and export markets. Plants are now o p eratin g in G e o rg ia, W ashing to n and C a lifo r n ia , and another is being built in U ta h ." "T h e question o f whether A m eri can consumers will accept the pro duct rem ains to be a n s w e re d ," C o ug h lin said. " M o s t Am ericans are used to fresh, cold milk right ou, o f the refrigerated dairy case. But what about consumers who live in remote areas or who have decided to get aw ay fro m it all by spending three months in a wilderness cab in?" W a tch fo r " a s p e tic a lly ” p ro cessed m ilk. You might fing a spe cial use for it, Coughlin said. MT-TJE-CTNE Tuna 2 Ply Bathroom Tissue Bath Tissue Fred Meyer • 2 p 4 roll pkg. Reg. $1 Pepperoni Combination Canadian Bacon •W hite • Yellow • Pink • Almond First two - Additional at regular price First two - Additional at regular price Vienna Bread Cold Power Cream Detergent • 49 oz. box Reg. $2.39 MY-TE-FINE • Half Gallon Reg. S1.79-S1.89 each First two - Additional at regular price First one - Additional at regular price 6 Additional Flavors $1 3’ Green Thompson or Red Flame Norgold U.S. No. 1 First of the Season for baking or frying Fred M eyer Towels First thrw -AddltionsI at rsgular price. • Cash »alue lf201h oi V . Valid W ed Aug 11 thru Tues Aug 17, ISS2 • lie d Meyei Food Section Only F WOO
