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