Portland observer. (Portland, Or.) 1970-current, May 04, 1983, Page 10, Image 10

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Pag« 2 Section II Portland Observer, May 4 , 1963
by M o m n t Strodt-Stebbins
O S U Extension Scrvic*
the gate keeper, I can have it as
often as I like or until they gripe!
"W hat would you like for dinner?”
I t ’s a plea for some help in deciding
(hat everyday chore. The main re­
sponse in most families is — "O h .
anything. I don't care.” W ell, that’s
a great incentive to give up cooking
altogether! M y own mother's re­
sponse was to say. “ W ell, if you
don’t care, 1 won’t fix anything.”
And, o f course, that brought cries
of anguish. I come from a big family
— six girls — and meals were a favo­
rite activity. We didn't want to think
about food, we just wanted it to
appear. W e could always muster a
complaint if we didn't like it, though.
I f you’re the main cook at your
house, you usually end up choosing
what you like to eat. This principle
even has a name. You're called the
Gate Keeper It becomes your re­
sponsibility to choose the food and
to keep an eye on the budget as well.
T h a t’s a big challenge.
W hy do you choose what you do?
Sometimes it’s because you like the
way something tastes, or because it
was a favorite in your fam ily as you
were growing up. Sometimes you
choose not to have something be­
cause you don't like the texture or
flavor. Liver, custard or okra, for
instance, can be disliked by some
and loved by others.
Recent surveys show people u e
changing their food-buying habits
because o f the economy. They are
choosing lower-cost foods and using
fewer convenience items. They are
also making changes because o f a
new dedication to good nutrition.
Food brings back memories that
can be either good or bad. Our
"O ra n n y” can't stand the taste o f
grape juice or jelly. One day I asked
her why she disliked it so. She said
they had a grape vine during the
Depression and so for years that was
about the only fruit they had, and
they had a lot o f it. Whenever she
eats it, she feels poor!
When I'm feeling the pinch for
food money, 1 tend to choose things
I have on hand. 1 loo k through the
cupboard and the freezer and try to
think of something I can fix without
spending any more money. I figure
the longer I stay away from a shop­
ping trip, the more impulse buying I
M O M 'S P O T R O A S T
3 to 4 pounds beef pot roast
3 tablespoons bacon fat or margarine
3 tablespoons flour
3 teaspoons salt
14 teaspoon pepper
Vt teaspoon leaf thyme
14 teaspoon savory
14 cup water
14 cup vinegar
3 medium onions, cut in half
6 carrots, cut in chunks
6 potatoes, cut in half
6 stalks celery, cut 3 to 4 inches long
your own.
Here are a couple o f my favorite
recipes. The Mom's Pot Roast is just
like my M o m ’s, but I saw it demon­
strated at a cooking school more
than 20 years ago. I think that may
have been where I picked up the
idea I'd like to be a home economist.
The other recipe is a delicious
rhubarb recipe — when rhubarb is
in season I love to fix it a lot. Being
Lotnon tuica and gr.tad
r in d
h a r­
p it s
g iv e s t h e m
I cup brown sugar
14 cup butter or margarine
3 cups diced rhubarb
I tablespoon flour
Vi cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
I tablespoon water
savory, water and vinegar. Cover
tightly and simmer 214 hours. Add
onions, carrots, potatoes and celery
and continue to simmer covered for
43 to 60 minutes, or until meal is
tender and vegetables are done
Thicken cooking liquid for gravy, if
desired. 6 to I servings Refrigerate
,,F u n io n avenue * !!
»«Kg l»«g
Heat oven to 350*. Grease 8x8x2
inch pan. M ix oats, flour, sugar. Cut
in the butler or margarine until the
mixture is crumbly. Place h alf o f the
mixture in the pan. Put the rhubarb
mixture into the pan. Top with the
rest of the oat mixture. Bake 43 to
50 minutes, until slightly browned
on top. Serve hot or cold.
I cup roiled oats
14 cup flour
i Lì
fM(t CltMM Iwvtltd
S IO S N .S. U N IO N A V.
M etier Blond 3 * oz. can Regular
or ADC • Mazwoll Mouse 3 lb can
Regular Electric Parc or ADC
Leon and Savory, Iowa Corn-Fed Pork!
Porit Chops
M axw ell House
Ootden Harvest Fresh Com Fed Pork Loki
Rag. Z.38 to
a za
First ona - Additional
at rsgulsr price
Fred Meyer
Paper Napkins
End • M g .
Pork Loin Roast«’. : . »15«
Pork Lotncrr-r
’ 1M.
How to Prepare
Pork Chops
USDA Choice Saat Round
Tip Roost
I f I've made menus and shopping
lists. I have little problem making
the food last as long as it need to,
but sometimes I'm not that organized.
When I just choose things day to
day, 1 get into a rut. I fix things that
arc easy and quick because I don’t
plan very far ahead. It seems easier,
somehow, if I have made menus.
We also try more new things — since
I add the needed ingredients to the
shopping list.
Families also Lave expectations.
Potato salad should taste a certain
way. Granola or cereal should be
the "w ay they’ re used t o l" I was
having a discussion with some friends
about ways to be more economical
and one suggested you could make
pizza at home. There was a strong
reaction! Several people said it costs
more to make it at home — and the
person who had made the suggestion
really had to defend herself. " I t
doesn’t have to !” W ell, in some
families, the expectation is so set
that pizza isn't pizza unless it has
certain (usually expensive) things on
it, so they’d rather go without than
settle for less than their ideal.
You, as the gate keeper, have
something to do with what the family
favorites become. Peg Bracken,
author o f "Peg Bracken's Appendix
to The I Hate T o Cook Book" has
this to say: " I f you catch them soon
enough, you can teach puppies and
kittens to like dry dogfood and cat-
food. both cheaper than the wet by
quite a distance.” This is a principle
that can apply to people I f you train
them up right they'll appreciate the
less expensive and more nutritious
foods. You, however, have to choose
those things yourself.
One o f the drawbacks or advan­
tages is that partners come to you
with a whole set o f likes and dislikes
that either blend or contrast with
M ix together flour, salt, and
pepper Dredge pot roast in seasoned
flour. Brown meat on all sides in fat.
Pour o ff drippings. Add thyme,
Sour park ih*o»
I h r bghtli uar.1 rnuedr <d (h r rib.
th r i * r r a lender w ret sn<1 <kwi I
tm d rru m fi
Fork aw w * M r brat . m k d with
"Dry H eei'm rihud»B O cii«el»tdb(i.
IMttbr.aknit ami panfrun«
warmet » ra t hrr it ahead, yuu nagbi
w a n t hl tr> harbrxumg p«<k thopa
K a t t w . u rn * twer briquette» add* a
d r kt ate »moki »haraaenMic I o the
m ral that enhance» pork'» natural
flavor The rr»u h * are rt*a»i and
Amt rm tem brt »« m -I m ill fresh.
drkLRM» I S t.ra d r k K o k . *o you
cart buy with . nn<>drtM«'
Boneless Tip Steaks. . . *2*5
Fruits & vegeta oies
Sweet, juicy and easy to peel!
California Choi
Navel Oranges
First ona - Additional
at regular price
f I L T i n u
r Frozen
tu tw i
1 Orange
12 oz can • Rag. t 0#
First two-Addltlonal <8*
Hy Dario Casi into
• White
• Wheat
Our Pwdurc Ituirr
Novel Oronge» o
lo tte of Sunthirte!
Sonny Boy
22 V, o i loavs.
Rag 80-
S a r e i, i u n . amt f.«adrd with
S itam i. L . d rlu itH i* \ a i e l
urana«--. are kkr a taste 4 »un* liter * Fresh-
i range tune can tra i» make a hrrakfast
«pr« tai.
The R»«ie*f e r a n f r . are those that
are firm and hrav v. hut have a bttlr s o n g l«*h *n
the slim \ a x r l toanges M r avatoMr m taw Pi«»-
d u tr sectrnn h«su S m em b ri t«» M at m i u s i .an
. i t ! mpiv the laM drk.MR»« week» «4 the M-a»o»t
(And dont deepen f frange knr»« alter M ai.
. » r e t \a4e-rxia» a t | ta- »tuning into m m m « * >
Food Section, except Morrison. Sterk. The Dalles. Medford
E ^ h o t these advertised .terns mu,« be r e
j ^
Consumer Warehouse
r ^
as specifica* noted in »hts ad