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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 11, 1984)
X » * «li 1 1 ■ ■ ? Portland Observer, January 11, 1964 Page 7 Making your food dollars count by M onine Stebbins M aking Food Dollars Count is the title o f a new, no frills, U .S. De partment o f Agriculture bulletin. It ’ s black printing on white paper with no drawings or pictures. It re minds me immediately o f the gener ic labeled food available in the m ar kets. Maybe you remember when it was in the news that Secretary of Agriculture Block and his fam ily were living on the food stamp allot ment a short time ago This is the collection of recipes and menus they used. He said then thaf people could get their own free copy o f this in fo r mation from the County Extension O ffice— though it’s taken a while to get it distributed. Now they’re avail able at the Extension O ffice nearest you. The meals are cooked from scratch, resulting in from 4 to 2 Vi hours a day being devoted to meal preparation, not counting shopping time. There are two weeks' menus of three meals and a snack each day with all meals eaten at home. The lists o f food needed for each week’s menus are included, and though they aren’t shopping lists, they would be useful in making such a oughly. Divide into 12 portions. Shape into balls. Brown meatballs in hot frypan and drain. Sauce 1 cup tomato pureee 2 tablespoons chopped onion I tablespoon vinegar I teaspoon sugar '/j teaspoon oregano leaves 1/8 teaspoon pepper 'A cup water a boil. Reduce heat, cover and boil gently for 20 minutes. Spoon sauce over meatballs once during cooking Remove cover and cook 5 minutes longer to thicken sauce. Serve over J cups cooked rice. P E A C H C O R R IE R I tablespoon cornstarch 1/8 teaspoon ground cinnamon 16-oz. can sliced peaches and juice V«-cup biscuit mix I tablespoon sugar Vi cup water M ix all ingredients and pour over meatballs in the frying pan. Bring to 30* Off Label 8 p.m. • 12 midnight Ice Cream t Fresh B eef Arm R oast 8 To 14-t.b., Large Frozen Turkeys O regon C hief S lic e d B acon Campbell’s Soups Edward’s Coffee Lucerne Yogurt Cheese Food p N ...... H r 10 % <>« ( in » 3-Lb. C an Snow Star / Half Gallon A Navel M O ranges 1 ÄT 1 f t t liT u r k e y . S a llv b u ry S te a k " O r M e » lc a n S ty le C o m b in a tio n . 1 1 1 6 0 / GASOL** 39* 39* Lb. Lb. 89 99 30-Wt. Quart Case Of 12.....s105" Ruby Red Grapefruit 10-W- 40 Qt. Case Of 12.....S1178 *3 $119 1 . Shampoo '»pl.ndr, i n , n,i a Juicy, M ed iu m Size 16 Ea< 234 2748 • : . • ' * *- . y * - « r f r ’ : -a’ .; I A * * .» .• 1 " ? ' ' 6 i g Í __ > > lo w 4 0 » e D elicio u s ! M in n eo la s $ |7 7 ■ . * A M0T O R Oik » A.«. 30 < --------------------------- / T em p le Diet, Tab, Sprite Or Caffeine Free PEHNZOII ............ $ 1 8 8 O range J u ice M andarines T án gelos 8-P ack C oke P en n zo il M o to r * ' Lb. 19 f r ie d C h ic k e n D a r k M e a l. . -£99 V 16-Oz Plus Dep . • $ ? S lic e . S ta c k P a k. 1-Lb. Asst'd V a rie tie s 1 Modest prices' i 4 f „?1 K ra ft A m e ric a n S in g le S w a n so n ¡Dinners —a»«a» a a - l . « n m ¿ . 321 5" A »«l d I la v o ra . P la in P r e a llr r r d S u n d a e In • O f . (» n u r m e n i In 6 O r |£ I imrt M uthroiim < h ( h ti k m Lb A sst’d G rin d s , $ Will msta» metal screen | ■ X ' H Delta Sigma Theta Sorority. Inc. R egular O r T h ick Safeguard Your Horn« . I. L im ite d Supply 5600 N.E. Union 287 5330 W * Friday, January 13. 1984 f l- ^ L iq u id Joy Buy. Sell or Trade Anything of value T s. L A T B * N.E. Tomato Hock Shop1 nv Young man/woman — Register to votel "It's not cool — to ba a non registered fool ." M ett Dishman Center 82 00 with registration card 82 60 without 77 Knott Campbell’s 46-Oz. Can M ix beef, breadcrumbs, I table spoon onion, salt and milk thor- t "The Electric W hiz" T om ato J u ic e Meatballs: Vi-pound regular ground beef '/» cup soft breadcrumbs I tablespoon onion, finely chopped 1/8 teaspoon salt •/« cup milk h " k featuring I M E A TRA L LS I N SA U C E W IT H R IC E T a DISCO REGISTRATION BEAT ft. stamps. The suggested menus are not the only way to make food dollars count, but are good examples. The booklet does a good job o f in cluding planning for leftovers. For instance, three meals are planned from three pounds o f turkey drum sticks. The recipes and portions for all three meals are included, telling you how much meat and drippings to save at the beginning for each of the meals. Menus encourage plan ning ahead instead o f eating until you’ re stuffed and then looking for something to do with the last few scraps. There arc also small portions of the higher-priced food items, 2'/i ounces o f meat, one-eighth o f the pie, one-half o f a banana or pear. Some o f these are a little unrealistic according to the way my family does things. Three eggs scrambled for four people or six tablespoons of syrup for the whole fam ily to put on their pancakes— th at’s getting a lit tle to pinch-penny. There is a big reliance on the bread and cereal group, which is very effective in keeping costs down and can also provide for good nutri tion. One o f the featured recipes is a biscuit mix with lots o f ways to use it. There's a nice variety of meats— some basic recipes and some that are quite inventive. The recipes have very good directions and would be useful for the person just starting out with cooking. Though I would probably never go completely through the week’s menus as they’ re outlined, the method for stretching the dollar is a good one to remember. The recipes are useful, featuring food that are generally available and low-cost. It's well worth the effor to call or slop into your County Extension o f fice and ask for your free copy, H G »240, M aking Food Dollars Count. Her,, are a couple o f the recipes from the booklet that I've tried and found were tasty and economical. ¡J ** to the Preheat oven to 400°. M ix corn starch and cinnamon in saucepan Stir in a little o f the peach liquid un til smooth. Stir in remaining liquid and peaches. Cook over low heat, stirring occasionally, until thick ened. about 4 minutes. Pour into I- quart casserole. Stir biscuit mix and sugar to gether. Stir in water until dry ingre dients are barely moistened. Spread on top of peach mixture. Bake until top is lightly browned, about JO minutes. V list. I found it interesting that the fam ily o f four this was planned for was not what we think o f as the typi cal fam ily. It was for a woman and three young children; a pre-school er, a grade school and junior high school age student. T h a t’s probably a very realistic choice, since many women who are heads o f house holds like this are in the low-income bracket that qualifies them for food W H » W A IT DANCE ’ b »;'’ UHM BA :• V « I
