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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
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10 % <>« ( in »
3-Lb. C an
Snow Star /
Half Gallon
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M O ranges
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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,
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Juicy, M ed iu m Size
16
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234 2748
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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
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f r ie d C h ic k e n D a r k M e a l.
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Modest prices'
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¡Dinners
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Delta Sigma Theta Sorority. Inc.
R egular
O r T h ick
Safeguard
Your Horn«
.
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L im ite d Supply
5600 N.E. Union
287 5330
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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
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