Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 3, 1982)
Page 12 Portland Observer, November 3,1982 Ground turkey—a great nutritional buy STEACK AU FROMAGE (Makar about 6 tarvingi) In the mid-70s a new product was in tro d u c e d in fresh meat d e p a rt m ents. I t was g round tu rk e y — a great buy nutritionally. It happened about the time ground beef, an all- time favorite, began to rise in price. There was a brief flu rry o f activity. People bought ground turkey so fast m arkets c o u ld n ’ t keep it in stock. Then the demand died o ff as fast as it began. W hat happened? Homemakers, always alert fo r a bargain, decided th a t the T h a n ksg ivin g fa v o rite should taste good in a new, more us able fo rm . W ith few recipes avail able especially adapted to ground turkey, they figured that one ground meat was lik e another. They used the ground turkey in their favorite ground beef recipe. G round tu rk e y , however, has e lower fat content, a blander flavor, and is extremely dry when just fried in a p a ttie . T hus, it got very low m arks fro m the cook and groan.* from the fam ily. How can we overcome an instant bias against a good quality product when it is introduced in to the mar ket? New or d iffe re n t products are o fte n low cost and can have some pluses as fa r as n u tritio n a l value is concerned. When you try something new to you th a t you hope w ill save you money, you need to give it a chance. Look fo r some recipes that use that p ro d u c t or adapt the recipe fo r a s im ila r p ro d u c t, but try to decide how this new product is d iffe re n t. Then when you fix something and it doesn’ t meet expectations, analyze what would make it better. In the case o f ground turkey, you need to consider its low fat content. This makes it a good buy n u tritio n ally, but it can be dry and tasteless. I f you prepare it w ith these traits in m ind, you add seasoning and mois ture. D on’t just try it once and give it up. Preparing food fo r the fam ily can be a very creative process. W h a t’ s creativity? I t ’ s putting something o f yourself into a task. You can invent something new, discover a new com b in a tio n or unique way o f p u tting things togethe r. Y ou can explore new recipes or ingredients. The creative process starts w ith the desire to tr y som ething new. You may want to solve a problem— “ H o w can I use up those le ft overs?” o r you m ay be cu rious about the taste o f some new food. You may have less money to spend on food so you’ re challenged to try less expensive foods or recipes that use a sm all a m o u n t o f meat and la rg e r am ounts o f less expensive items. W hatever the reason, c re a tiv ity starts w ith wanting to explore some th in g new. T o be a creative cook, you need to gather lots o f in fo rm a tion. Cookbooks, magazine articles, newspaper food sections, a kn o w ledge o f spices and herbs, u n d e r standing o f n u tritio n a l needs and exploring the foods o f other cultures all give ‘ food fo r thought’ in the cre ative process. But having in fo rm a tion is really only a beginning. You need to try new patterns. Become brave enough to tru s t y o u rs e lf to add or change something in a recipe. O fte n we have been ta u g h t to judge each idea as it comes along, deciding that one failure proves that the whole product or idea is wrong. When we do this we tend to lim it the number o f new things we’ll try. Sometimes you need to enlist the help o f the fam ily to be w illing to try some o f these new foods and re cipes. Encouraging them to have an open mind can help you as the chief provider o f the meals. M y fa m ily fe lt th a t having an *Eccy’ (their term fo r a home econo mist) fo r a mother was a mixed bles sing. They had to admit that it made fo r an interesting life, though, since there were as many super successes as there were failures. I f your food budget is becoming a greater and greater challenge, arm y o u rs e lf w ith lots o f in fo rm a tio n and then do some e x p lo rin g . T ry some new products, some lower cost recipes, and put your c re a tiv ity to w ork. Here are a couple o f recipes fo r g ro u n d tu rk e y . T h is inexpensive product can be found in the freezer or fresh meat sections o f most gro cery stores, usually w ith other tu r key products. TURKE Y ME A T BALLS 2 eggs, slightly beaten Vi cup m ilk 4 slices bread I pound ground turkey 3 cups medium white sauce or 1 can cream soup combined w ith 1 can o f milk 1 teaspoon salt V4 teaspoon pepper Vi teaspoon poultry seasoning or sage 2 teaspoons baking powder bread for 10 minutes in this mixture. Add turkey, seasonings and baking powder. M ix w ell. M ix tu re w ill be so ft. D rop spoonfu ls in to a sm all amount o f cooking o il. Brow n and drain. Place meatballs in casserole dish and add white sauce or canned soup m ix tu re . Bake uncovered at 325 °F. for 1 hour. 1 beaten egg 2 tablespoons minced onion 1 teaspoon Soy Sauce Vi teaspoon salt 1 Vi teaspoons Worcestershire sauce 4 oz. crushed pineapple or applesauce Vi can (5 oz. can) diced water chestnuts, optional ORIENTAL TURKEY LOAF M ix in gredien ts w e ll. Place in greased pan. Bake at 375 °F. about 30 minutes. Top w ill be pale. 1 pound ground turkey C om bine eggs and m ilk . Soak 6 slices hart! French eh ■uch aa Cental, Uruybre (Beaufort, ComtF, Em- mental), 5 x 3 x l/3 inch thick 1 egg, well beaten Flour 2 cupa French biacotte crumbs 1/4 cup butter 1/4 cup oil Dip slices of cheeae, first into egg, then into flour, then into egg and then into crumba. Press crumba firmly to make them adhere. Place cheeae on wax paper and let atand for 30 minuter to dry. In large akdlet, heat butter and oil until aizzling. Add cheeae alicea and brown over moderate heat until crusty on both aides. Serve hot sprinkled with chopped chivea and cornichona. Safeway Biands al BraadrfBta ! Natural, No Additives TURKEYS C M anor House 10 to 14-P ounds Broadbreasted T u rke ys (18 To 22 Lbs., 7 3 ‘ ) -Bone Steak F Safeway Quality Beet ©Tenderloin ©Fresh Red Steak Snapper Safeway Quality Beef $498 * • Lb. Subject To Coastal Weather Conditions $158 I Lb. © Armour Hot Dogs S|38 Regular Or Beef 1 Lb. Pkg. Safeway Mugs Crest Toothpaste Fancy Fresh Mushrooms Sweet Tángelos Asst'd Colors 8 2 50z. 25« Off Label Save S1 39 Pound Full of flavor @ $129 W- (as $159 I Each D o \ / l n n Shampoo Or Conditioner. 16 Oz $ d 79 n C V IUI I Hair Spray. ’ 2 Oz Aerosol Hair Spray 7 Oz I 50-Lb. Dog Food Jell-Well Gelatin Tomato Sauce Chunky Soups ■ Lb. Apples -n Safeway Tasty Nuggets Asst’d Flavors 3 Oz. Size Town House 15 Oz. 'SUPER ) .SAVER s Bag .. $1 I 29 Crisp & Fresh $899 4 For M 3 For 51 79* Town House Split Pea Ham Or Chicken 19 Oz. 49' U ow nH ouse^ ‘ 2-Lb. Pkg. W 2:sl j Azz„ /Z (Fruit Cocktail r Ä Lean, Meaty Ribs Great To B B 0 S W H Lettuce c 25 22 Oz. 20« Off Label 128 0Z Ö Ä Q Q Bottle ottle v M R )wnHouse W Town House w ///z^ Z Lb. Lean. Meaty Flavorful Pork Calif. Crisp Iceberg cktair Cranberry - $158 I Z S Lb. © Blade Pork Steak » a 'SUPER SAVER Sliced, Or Halves 16-0z. C b Ä @ Pork Spareribs Dawn Liquid Planters Pecan Pieces Kix Cereal Yes Detergent « rsunn .u n i, Pinto Beans 69 $-( 29 6.5 Oz. Or $1 Walnut Pieces 6 Oz Iz. I 99 General Mills 9 Oz. Pkg. $ j 09 With Softener 64 Oz. 50« Off Label $399 'SUPER1 i SAVER, L ^3-Pound J Shortening N u m a d e e Q ^ 4 | QO Q Q ^ T u ’ Pure re m V |O |O 5 5 f I Vegetable I r .Sales Limited To Retail Quantities I SAFEWAY
