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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 11, 1982)
Portland Observer, August 11, 1982 Page 15 Save money by using leftovers Saving money in Ihe grocery store is a skill many have developed. Another way to save money on the food budget is to avoid wasting the food that’s bought. A modern archeology project at the University o f Arizona has been taking a long-term look at wasted food. ’ ’The Garbage P roject” has come up with some interesting facts. At least 7 to ,0 per cent o f food bought is thrown away unused. The figure may be as high at 9 to 14 per cent if you add food discarded down the disposal. The largest dollar value item was meat and protein projects; the larg est quantity in weight wes fruits and vegetables. It was estimated that an average two-person household wasted about $300 worth of food at current prices a year during a two-year period. Foods that had risen sharply in price were discarded in greater amounts. For instance, there was an increase in waste o f protein foods when meal prices rose sharply. Re searchers speculated that this may relate to trying new forms that were unacceptable or im p ro p erly p re pared. or perhaps to hoarding and buying more than could be used be fore spoiling. When you have a "cleaning o u t" session, analyze wha, foods you're throwing away. T ry to decide what methods would have saved that food from its green whiskers. Do you throw away small servings o f vegetables or casseroles? I f so, perhaps you could start a soup pot, adding the dabs to a one- or tw o- quart container stored in the freez er. When the container is full, make a broth with a small amount of meat or p o u ltry and thaw the whole chunk to make a creative soup—d if ferent each time. M aybe y o u ’ re throw ing bread away. A T today's prices, even the Effective dieting requires patience * Most diets fail because o f im p a tience. says Marilyn Lunner, Clack amas C o u n ty Extension A gent. Dieters often want instant results. They expect to lose 15 pounds in one week. Even if a quick weight-loss diet is succesful, as soon as the person re turns to the old eating habits, the weight comes right back, and some times more is gained than was in i tially lost. Ms. Lunner points out. The way to keep weight o ff is to analyze your eating habits, M s. Lunner says. W h a t is your weakness? Is is second helpings, desserts, T V snacks, or lack o f exer cise? People must decide for them selves what can be changed. Begin by m aking small changes that can become autom atic after a week or two. T ry eating only one serving, or stop eating b utter or margarine on toast. Another option is to substitute one serving o f fresh fruit for dessert. As you adjust your eating habits make only one change at a time and practice it for several weeks until it becomes a part o f your eating pat tern. Then make another change. Another important part o f weight control is to chart your progress. M arg aret Lew is, Oregon State University Extension nutrition spe cialist, suggests keeping a record o f weight loss on a graph. Each week record the weight loss and post it where you can see it, or keep a rec ord o f your calorie intake each day. Keeping a record o f minutes o f exer cise each day may also help you fol low your progress. Ms. Lewis says that a visual rec ord comparing this week with last week and the week before not only helps you see your progress but re minds you to keep up the good work. " A n d remember that you didn’t gain those 15 pounds in just one w e e k ," says Lew is. " I t p robably took a year, so don’t expect to take them o f f p erm an ently in just one week." - heels arc worth money. Allow bread to dry in an open container. It can be made into bread crumps for top pings. You can make your own flavored croutons using the heels and other bits o f left-over bread that would otherwise be wasted. P lanning a meat loaf or meat ball recipe when you notice a few odds and ends o f bread is also good use. I f y o u ’ re wasting fresh vegeta bles, such as celery or lettuce, inves tigate containers to keep them crisp and usable for one or two weeks. Rotating foods can help you keep a fresh supply. When you get a doz en eggs, leave them in their contain er and stack the old dozen on top. People will reach for the most con venient box. D o n ’ t open a new con tainer o f salad dressing, fruits or vegetables until the old one has been used. I f y o u ’ re wasting little dabs o f m eat, try using some new recipes such as crepes or omelets to give the meat a new twist. Using the foods you do purchase more wisely can be as much o f a boost to your food budget as fin d ing that "good deal" in the grocery store. The Oregon State University Extension Service office nearest you SAFEW AY has more in fo rm atio n about food buying, preparation and storage. Omelets and crepes are a great way to make small amounts o f left over meat go further. It gives them a d iffe re n t fla ir th a t’ s d e fin ite ly gourmet. B A S IC O M E L E T For each serving use 2 eggs and 2 tablespoons water, !4 teaspoon salt, dash o f pepper. Com bine and mix with fork. Heat 1 tablespoon m ar garine or butter in omelet pan until hot enough to sizzle a drop o f water. Pour in egg mixture. L ift edges, a l lowing uncooked portions to flow underneath. Slide pan back and forth on heat to keep it sliding free. Add !6 to 'A cup filling, seasoned to taste with spices or herbs. Turn onto plate. Keep warm. M ak e 2 cups w h ite sauce. Top crepes with sauce just before serv ing. PO RK A N D D R E S S IN G C REPES BA S IC C R E P E BA TTER 12 crepes Leftover pork, cut in chunks 2 cups bread stuffing I large apple, cored and chopped Vi teaspoon poultry seasoning */] teaspoon seasoned salt Dash pepper Super Savers For Back-To-School! Town House Fancy Unsweetened, 46-oz. c 79 Assorted Flavors Half Gallon Safeway Quality Beef Bone In Beef Steak Great On The Barbeque Boneless Manor Beef House Boast Bucklings Sliced Beef Liver USDA Grade A 4 to 5 Lb Young Ducks Lb. TOWN HOUSE 1 w si I b S.iiisbinv Steak or turkey 15 7 !> to 18 Z5 oz AIM SUAVE Toothpaste Shampoo « c ffi 99 Vegetable Oil 25* Off Label Norgold Variety for Mrs. Wright’s Cake Mixes ~ 69* Town House S o u p s 3.» 99* Kraft American Singles $149 Mansizp Dinnpr^ . nch K, , $-139 1— \ j 3-Lb. Peanut Butter $3 " Bold Laundry Detergent * ? . $389 8.2 oz. Canadian Bacon, Pepperoni or Combination, 12 Ounce NEW CROP RUSSET Cut or Sliced, 16 oz. Can © Api $159 I Jeno’s Pizza Real Mayonnaise 32 Ounce J a r' 1-Liter Pop Green Beans I_z II II I V-Z I O .9. 3,.?1 Lb. CRAGMONT ■ ™ I LAI I vJ 1 White or Wheat 22.5 Ounce Loaf Limit 3 NuMade Crisco Mayonnaise 48-oz. Oil Skinned. Partially De veined, and Sliced c Regular, Diet or Mixers " Ovenjoy Bread Lucerne Ice Cream - » Lb Blend ingredients in blender for at least a m in u te. R efrig erate un til used. C ook 2 or 3 tablespoons o f batter at a tim e in lightly greased crepe pan. M ay be stacked and re frigerated or frozen. Fill with about !4 cup filling. Makes 12 to 16 crepes. Com bine m eat, dressing, apple and seasonings. F ill crepes using about V4 cup mixture in each crepe. Roll, place in lightly greased square pan. H eat, covered, at 325 degrees F. for 20 to 30 minutes. Pineapple Juice Saleway Quality Beef Rump or Round Tip 3 eggs I cup milk ’/« cup flour '/« teaspoon salt margarine or butter for pan or Conditioner, 16 oz I POTATOES Bartlett Pears Ä Sweet Onions Sweet No 1 Northwest Grown (26 Lb Box $7 98) Lb Jumbo Sweet Mild Sheets (25 Lb Baq $3 99) Lb Prices Good Wed., Aug. 11 Thru Tues., Aug. 17 At Safeway In The Portland Area SAFEWAY $|19 1 I 1
