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