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
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M anor House
10 to 14-P ounds
Broadbreasted
T u rke ys
(18 To 22 Lbs., 7 3 ‘ )
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Steak
F Safeway
Quality
Beet
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Steak
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Safeway
Quality
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$498
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Weather
Conditions
$158
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© 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
@ $129
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$ d 79
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50-Lb. Dog Food
Jell-Well Gelatin
Tomato Sauce
Chunky Soups
■ Lb.
Apples
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Safeway
Tasty Nuggets
Asst’d Flavors
3 Oz. Size
Town House
15 Oz.
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.. $1 I 29
Crisp &
Fresh
$899
4 For M
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79*
Town House Split Pea Ham
Or Chicken 19 Oz.
49'
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16-0z. C b
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Dawn Liquid
Planters Pecan Pieces
Kix Cereal
Yes Detergent
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rsunn
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Pinto
Beans
69
$-( 29
6.5 Oz. Or $1
Walnut Pieces 6 Oz
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99
General Mills
9 Oz. Pkg.
$ j 09
With Softener 64 Oz.
50« Off Label
$399
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