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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Manor House,
U.S. Grade “A ”
Top
Round Or’
Tip Steak
> w
Wm. D. Herboth
Remodeling
Whole FrveiA
Safeway
Quality
Tip Or
Rump Roast
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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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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