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
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CALL: 289-1600
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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
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MAKE A NEW HOME
AT THE OLD ADDRESS
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Contadina
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8 A U C !k T O M A T O
sauce
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Spaghetti
Sauce
Tomato
Sauce
Ragù
W/Meat
Plain
W/Mushroom
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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
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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.
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Colgate
Vick's
oothpaste NyQuil
Golden Ripe, No. 1
7 0z. Size
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25 Lb.
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(SUPER ;
SAVER
Yellow Onions
Avocados
Broccoli
Spanish
Variety
Jumbo Size
Green Skinned Variety
Fresh, Tender
Fall Crop
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10 0z. Size
$389 @
Sucrets Lozenges
*188
Dristan Nazel Mist is $239 f zCZ
Io Ret«
afeway In The Portland Area
SAFEWAY