Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 13, 1982)
Page 10 Portland Observer, October 13,1962 Save money with your own white sauce "Add a can of soup.” This is a line that appears regularly in casserole recipes. Canned soups have been a convenience item for years. They're flavorful and easy to add to casse roles or vegetables. Canned soup, however, is getting to be an expensive ingredient in that casserole. If you're interested in saving about tw o-thirds o f the cost o f the soup you can do some old-fashioned basic cooking. There are two things that will help you save money — making your own broth, either chicken or beef, and making white sauce. W h ite sauce was a stand-by in grandma's kitchen. She was skilled at putting flour into the meat drip pings or butter, cooking it the right amount o f time and then dumping in the right amount o f m ilk. You, too, can develop an “ eye” for the right amount. U ntil you’ve made it a few times, though, it ’s best to look up a recipe and follow it step-by-step. W'hite sauce recipes usually have proportions for one cup and come in three types: thin, medium or thick. The medium sauce is the most useful for casseroles. You can even make a basic white sauce in a larger quanti ty, such as four cups, and freeze it in one-cup amounts. It is then conve nient to add to your casseroles. To have the added flavor that you get from prepared soups, you can make these additions to white sauce: M ushroom soup — add 16 tea spoon instant bouillon and 16 cup chopped mushrooms to each cup o f white sauce. Chicken soup — add 1 teaspoon instant chicken bouillon and 14 cup finely chopped chicken to each cup o f white sauce. Cheese sauce — add Vi to 16 cup shredded cheese to the white sauce while it’s still hot so the cheese melts. Fven with the cost o f these addi tions you save h alf o f the cost o f a can of cream soup. Making your own beef or chicken broth is easy but takes some time. You cook the bony pieces o f beef or chicken for a period o f time. Then add some flavoring vegetables and simmer for a couple o f hours. Strain and then clarify the stock. Any basic cookbook will give you specific direc tions. Here again, though, grandma learned to put in whatever she had so the recipes should be considered flexible. Homemade stock can be canned in a pressure canner for 20 minutes for pints and 25 minutes for quarts at 10 lbs. pressure. Stock can also be frozen. Just place in freezer contain ers, seal and freeze. Be sure to label. There certainly is a move “ back to basics” and one o f the leading reasons we’re turning back to some o f these old-fashioned methods is to substi tute our time for our money. A ll o f these convenience items that grew in p o p u la rity the last few years are costly. We don’t need to feel that we have no alternatives. A good basic, general cookbook and an awareness of what that convenience item is replacing will help you cut about half the cost from each convenience item . And you don’t always have to sacrifice a lot o f your time; sometimes you just need to learn a skill. The Oregon State University Ex tension Service office near you has a variety o f inform ation about foods and nutrition. I t ’s a good source of ideas that can help you eat well eco nomically. One o f these recipes uses white sauce and the other uses broth. They are both delightful, inexpensive and fancy enough for company. cooked, or cooked, fresh equiva lent) V« cup grated mozzarella or Monterey Jack cheese one hour. Remove cover and spread w ith grated cheese. H eat just until melted. H ave the hot pot on the table. This can be a chafing dish, a fondue pot, an electric wok or an electric fry pan. Fill it with broth — cither poultry or beef — that is flav o red w ith monosodium glutamate and a dash o f ginger. Have it simmering. C H IN E S E H O T P O T Make a white sauce: 16 cup butter or margarine; V6 cup flour; 4 cups m ilk. Melt butter or margarine, stir in flo u r. Add m ilk , cook and stir until thickened. Combine meat and onions. Then layer: white sauce, noodles, meat and spinach until all ingredients are used up. Finish with white sauce. Spread tomato paste over last layer o f white sauce. Cover and bake at 350° for This is a meal in itself. Use what ever vegetables are in season, slice these and some raw beef, or poultry, in very thin slices. Arrange on platters E veryth in g on the p late is raw. T yp ic a l things to use are Chinese cabbage, eggplant, m ushroom s, spinach, celery, zucchini and carrots. You can also add bean threads and/or tofu. Beef Bib Steak * ✓ -W K r i b /. Lb. Cut-Up Fryers t»69' Ä • 1 • J CALL: 289-1600 •n terlo r • E xterior A d d itio n s • W e a th e riz a tio n » Manor House, U.S. Grade “A ” Top Round Or’ Tip Steak > w Wm. D. Herboth Remodeling Whole FrveiA Safeway Quality Tip Or Rump Roast ' NEIGHBORHOOD PROFESSIONAL Serve with fluffy rice and a variety o f sauces, such as Chinese mustard and soy sauce. Boneless Top Bound i Safeway ; Quafity Beef W ITH A Drop the food into the broth and let it cook until crisp tender. Each guest lifts out th e ir fo o d choices using chopsticks or long handled forks. Boneless Beef Boast TT“ MAKE A NEW HOME AT THE OLD ADDRESS k < -- ■ ipntadit Contadina tomai 8 A U C !k T O M A T O sauce r ■ , C m H T i Ve* , SUPER j i SUPER' SAVER/ V kSAVER Spaghetti Sauce Tomato Sauce Ragù W/Meat Plain W/Mushroom I I Town House 32-Oz. Pkg. 32-Oz. Marshmallows Ovenjoy Bread Whole Lasagne Tomato Paste Campfire Reg Or Mini, 10-0z White Or Wheat 22.5-0unce Town House 8 Ounce Contadina 6 Oz. Can 3 For Ea. 29‘ 2 fo ,*1 3f„ $ 1 Snow's Clams Contadina Rich & Flavorful Chopped Or Minced 15-0z. 6.5 Oz. Noodles Mushrooms Cake Mixes 60-0z. Bisquick Merlino Extra Thick Or Lg. Egg Fettuccine 12 Oz. Celebrity Pieces & Stems, 4 Oz. 2 For $1 2 For $1 79® Betty Crocker Super Moist, 18 To 20 Oz. $1 79 General Mills IX Buttermilk Baking Mix I CANNELO N! 1 to 2 cups diced cooked ham 1 onion, chopped Lasagna noodles, cooked (about 8 oz.) 1 can tomato paste (3 !6 oz.) Chopped spinach (frozen 10 oz. School M e n u O cto b er 18: Texas c h ili, mixed vegetable salad, cinnam on ro ll, pineapple chunks, milk. October 19: Vegetable soup, hot ham & cheese sand., french fries, orange half, milk. October 20: H o t dog on a bun, green beans, applesauce, milk. October 21: Country style steak, potato salad, apple m u ffin , sliced peaches, milk. O ctober 22: Cheeseburger on bun, lettuce, tom ato slice, whole kernel corn, tater tots, apple wed ges, chocolate pudding, milk. This F rid a y ’s menu was planned by the Student C o u n c il at Lee School. J Colgate Vick's oothpaste NyQuil Golden Ripe, No. 1 7 0z. Size c r t 25 Lb. - (SUPER ; SAVER Yellow Onions Avocados Broccoli Spanish Variety Jumbo Size Green Skinned Variety Fresh, Tender Fall Crop * r A 10 0z. Size $389 @ Sucrets Lozenges *188 Dristan Nazel Mist is $239 f zCZ Io Ret« afeway In The Portland Area SAFEWAY