THURSDAY, OCTOBER 17, 11MU
MEDFOKD MAIL TRIBUNE, MEDFORD, OREGON
Feeding the Family
ZOLITA VINCENT
Food Editor
Women Use Noodles for
Money-Making Meal
The versatile macaroni trio
consisting of macaroni, spa
chetti and noodles in all their
various shapes and sizes have
lone been favorites for leeding
Ihe multitudes particularly at
jnonev-raisinK events for
church, club or other commun
ity organization.
Since economy is the key-
note, women with experience
jn meal-service for money have
learned to use their noodles,
soaehetti and macaroni to
turn out inexpensive flavor
some main dishes, and they
avidly collect new quantity
feeding recipes featuring these
products.
Ordinarily menu suggestions
as such are not given in this
column, but this week an ex
ception is made since Lasagne
Americana, Green Bean Tossed
Salad and Fruited Floating
Pudding served with coffee,
lea andor milk are such na
tural go-togethers. The menu
happily combines the factors
of foods everyone likes, that are
easy to prepare and serve in
attractive, satisfying portions
for very little money. Costs
have been figured at approxi
mately 33 cents per serving
. . . allowing, 01 course, ior
seasonal and local price dif
ferentiations. Recipes are for
24 servings.
Lasagne Americana
This American version of the
original Italian Lasagne uses
wide egg noodles as a base for
ground beef and cneese Drougni
together taste-wise witn a wen
seasoned tomato sauce.
l'A cups chopped onions
4 pounds lean ground beef
2'A tablespoons salad oil
. 3 cans (1 pound, 12 ounces
each) tomatoes
2 cans (10'4 oz. each) tomato
puree
' 2 tablespoons salt
1 tablespoon crushed basil
'A teaspoon pepper
Vj cup salt
12 quartes (3 gallons) boiling
water
3 pounds wide egg noodles
2 pounds (1 quart) creamed
cottage cheese
'A pound cheddar cheese, slic
ed. Saute onion and beef in
heated oil Drain off excess fat.
Add tomatoes, puree, salt,
basil and pepper. Simmer, un
covered, for one hour, stirring
occasionally. Add the one-third
cup salt to rapidly boiling
water. Gradually add noodles
so that water continues to boil.
Cook, uncovered, stirring occa
sionally, until tender. Drain in
colander. If desired, cook
noodles in smaller portions
using two tablespoons salt and
four to six quarts water for
each pound of noodles.
Arrange half of the cooked
noodles in each of two VAxlW
x 2'Ai-ineh or equivalent-size
baking pans. Layer each with
sauce and callage cheese. Re
peat with remaining noodles,
sauce and co.l"o cheese. Top
with cheddar cheese cut into
triangles. Bake in moderate,
375 degree, oven 15 tu 20 min
utes or until bubbling and
cheese is melted. Cut each pan
of Lasagne into 12 servings,
Green Bean Tossed Salad
Recipe is for 24 servings
averaging one cup each. Veg
etable may be prepared ahead
of time, kept chilled and tossed
lightly with dressing jtisl be
fore serving.
Drain two cans (1 pound
each) cut green beans. Coin
bine with one cup diced cel
ery, one cup finely sliced or
diced carrots, one half cup
chopped onion. Chill. Tear or
cut one half large head of chic
ory and one large head lettuce
into bite-size pieces. Just be
fore serving combine lettuce
with other vegetables. Pour on
one half to one cup bottled
Italian dressing; sprinkle with
one half teaspoon crushed ore
gano and one quarter to one
half teaspoon garlic salt. Toss
lightly as suggested above.
Fruited Filiating Pudding
This is really so easy to make
that It seems almost impossible
that it can be so creamy and
good.
Drain two cans (one pound,
14 ounces each) fruit cocktail;
reserve two cups of the syrup.
Combine syrup with two quarts
milk and gently stir into four
packages (3Vz ounces each) in
stant pudding mix. Pour into
24 individual custard cups or
five-ounce paper cups. Top
each with chilled drained fruit
cocktail. Chill thoroughly.
If It's Chicken
You're Having
Chicken continues to top the
best meat buys protein-wise.
Here is a new recipe featuring
roasting chicken and dairy sour
cream which is sure to be a
repeater. Recipe makes six
servings.
4 to 5 pound roasting chicken
2 cups soft bread crumbs
2 tablespoons chopped parsley
2 tablespoons chopped celery
leaves
2 tablespoons chopped onion
'A cup hot water
1 tablespoon flour
2 teaspoons paprika
1 cup 0,2 pint) dairy sour
cream
'A cup Sauterne or other white
wine, optional
1 can (4-ounces) mushrooms,
stems and pieces, sliced or
button
Wipe chicken inside and out
with dampened cloth. Sprinkle
inside with salt. Combine bread
crumbs, parsley, celery, onion
and hot water. Stuff chicken
loosely. Insert toothpicks or
skewers across opening and
lace with cord or strong. Fold
skin of neck over back and
fasten with toothpick or skew
ers. Fold wings across back,
tips touching; place breast up
on rack in roaster. Hub with
butter. Roast, uncovered in
moderately slow, 325 degree,
oven about two hours basting
occasionally.
Stir flour and paprika into
sour cream; spoon over chick
en. Add wine to undrained
mushrooms; pour over chicken.
Cover and roast 20 to 30 min
utes longer.
Canned Vegetables, Fruits
Of Endless Service to Cooks
Fall is a good time for wom
en to come to the aid of their
pantry with a wide selection of
canned vegetables and fruits.
During the cool-weather months
we need varied fruits and
vegetables to keep good flavor
and good nourishment in our
menus, and by stocking pantry
shelves with canned fruits and
vegetables dozens of them
are always in season they
are always at our fingertips,
ready to provide endless serv
ice to cooks. Stock up on canned
foods by the dozen buy the
case.
Canned vegetables may be
heated and served just as they
arc, they are ready to bo dress
ed up for occasions that call
for elegance, and they partici
pate happily in all sorts of cas
seroles, stews, soups and sal
ads. The tomato family, of
course, goes even further by
providing the basis for many
sauces. When you have a choice
of canned vegetables readily
available, it not only avoids
menu monotony but inspires
original combinations. You
might decide, for example, to
add a can of green beans to
a casserole you've always made
with corn and emerge with
something new and different.
Canned fruits, too, possess a
vast repertory of menu tricks.
Take a can of cherries or apri
cots or peaches or apples
you name it and turn it into
a pie or a cobbler, or garnish
a pudding or cake or ice cream
with it. You can also heat
canned fruits with a barbecue
sauce to serve as a meat ac
companiment. The cook who
has a good supply of these
fruits need never give herself
a headache wondering what to
have for dessert.
( house Proper Slie
Choose the size of can most
economical for your use. The
informative label tells you the
weight or other "measure" as
required by law. The canner
often tells you how many serv
ings are in the can or ihe ap
proximate number of pieces.
Buy the kind "pack" that best
suits your purpose. For in
stance, you do not need fancy
fruit to cut up in salad or des
sert. On the other hand you
may want looks as well as
nutrition.
MAD ARSONIST? This is a composite drawing made by the
Santa Monica, Calif., police department of a man who may be
the "mad arsonist" who has been setting fires in Monmouth,
111. Information for the composite was furnished by Ted Allen,
Santa Monica businessman, who said a man told him last June
9 that Monmouth "would be in all the papers because something
was going to happen." (UPI)
Quotes From the News
By UNITED PRESS INTERNATIONAL
ALTADENA, Calif. Mrs. Mary Otero, after a 750 pound boul
der loosened by a rainstorm rolled through the wall of her kitchen:
"Just one of those days."
BONN, Germany Ludwig Erhard, West Germany's new chan
cellor, in a 1948 speech announcing the end of rationing:
"Turn the people and the money loose and they will make the
country strong."
WASHINGTON Pennsylvania Gov. William W. Scranton, an
nouncing that he will block any movement to draft him as a
1964 Republican presidential candidate:
"We're no longer in the Harding era where your friends sur
prise you with a draft. It can't be made without one's knowledge."
TOKYO A spokesman from the Japan International Goodwill
Pigeon Race, when none of the 200 birds in the race showed up
at the finish line:
"We expected some of them to lie intercepted by hawks, but
this was the first time the whole flight got lost.
jrg i '!"; "fy.un '
GETS LAST It AUK Sir Waller, a duck with pluck, will have no
truck with Schnapps the pup. The pup wanted to be friends, top
photo, but something ran amuck and he had to turn tail and
run to keep from being a snack for the quack, center. But in
the end Schnapps had the last bark as Sir Walter paddled oft
into Ihe sunset leaving Schnapps alone with only injured
feelings. (UPI)
Plastic Industry
Effects on World
Yet Undetermined
FINANCIAL GOSSIP
By JESSE BOGUE
UPI Financial Editor
NEW YORK (UPI) -One
thought seems common to those
in the plastics industry today:
The limits of its applications
and effects upon the world of
materials have not yet been
determined, and may not be
for years to come.
How far these have pro
gressed since one of the first of
the plastics to come upon the
popular scene made its appear
ance in the years following the
war between the states the
"celluloid collar" days may be
seen by the ordinary household
er examining surfaces and fix
tures around his home; by the
electrician applying an insulat
ed wire; by the motorist exam
ining the shiny new 1964 models
in his dealer's showroom; or in
the columns of production
poundage figures offered by the
Society of the Plastics Industry.
The extent to which this is a
forward looking industry is
shown by the theme of the
tenth National Plastics Exposi
tion, scheduled for Chicago Nov.
18-22: New directions in plast
ics. A meeting of the same
sort was held in 1961 in New
York City, on the schedule of
each 2 1-2 years; it drew a
registered attendance of 27,126
persons, and the 1963 meeting
is expected to surpass this
figure.
It is also the SPI which re
ported that a recently complet
ed study showed the construc
tion industry in 1962 consumed
1.7 billion pounds of plastics,
valued at $393 million, and up
11 per cent from the previous
ycaK
While these figures illustrate
past growth, the industry as a
whole keeps working constantly
to insure future growth by im
proving the quality and the
standards for plastics in build
ing materials, electrical and el
ectronic equipment, industry,
and consumer products.
Thomas Zawadzki, executive
secretary of the Plastics In
stitute of Technology, Hoboken,
N. J., said that this was the
main purpose behind a two-day
conference to be held on the
Stevens campus in December.
It will attempt to give engin
eers and scientists a picture of
what aging under various con
ditions has upon polymeric mat
erials, and what are the caus
es which bring about these ef
fects. At least one industrialist finds
it difficult to place a limit on
the progress that may be made
in the field of plastics in the
future.
Salem Salem, named i n
April to the presidency of the
fast growing Chemical - Plastic
Division of the General Tire &
Rubber Co., says that "when
you are talking about 'plastics'
you are talking about an end
less, infinite number of prod
ucts. As you change formulas,
experiment with molecular con
structions, you change the whole
product, or its applications.
"We don't know how far it
will extend. Surely, five years
from now there are going to be
more plastics used in industry.
Ten years from now there will
be much more but," and he
hesitated, then said, "the ex
pansion will be not merely ar
ithmetical, but expotential."
"What can be done," he con
tinued, "is based on imagina
tion, rather than on the limit
ations of the raw materials
alone. ..in dealing with materials
on the one hand one is limited
by what nature can give you,
and on the other only by know
ledge and by imagination."
Traffic Survey Shows
Motorists Are Helpful
DETROIT (UPD-The Ameri
can motorist is basically a
good Samaritan.
That was one of the facts
learned in a two-year experi
ment conducted to determine
the feasibility of freeway traffic
control by television.
The project measured traffic
flow on 3.2 miles of busy De
troit freeway by remote control
television cameras.
The cameras flashed pictures
of traffic conditions to 14 moni
toring sets and trained observ
ers made command decisions
concerning speed and flow of
traffic. ,
Traffic signs were posted
over the lanes of the John
Lodge expressway that indicat
ed the best speed, which lanes
were blocked and which were
open.
We have proven through
overhead control that we can
increase freeway capacity and
move more traffic at a steady
rate," State Highway Commis
sioner John C. Mackie said.
Mackie said the television
control system has been a tre
mendous research tool in such
areas as driver behavior and
shoulder usage.
Contrary to common belief,"
he said, "the American driver
is a good Samaritan. When cars
stall or pull to the shoulder it
doesn't take too long until an
other motorist stops to offer
help."
1 he project is financed
through September and nego
tiations are in progress with
the bureau of public roads to
extend the period of the ex
periment. The government paid about
80 per cent of the original
$400,000 outlay. The Michigan
Highway department and the
Detroit Street and Traffic de
partment contributed money
and personnel.
Operation of the system was
simple. The 14 cameras were
fixed at strategic points, along
the expressway. The traffic ex
pert at the monitor was able
to determine conditions the
length of the route and he con
trolled the overhead signs.
The signs consisted of arrows
lighted green for "go," X's
lighted red for "stop" and num
bers that indicated the best
speed for the lanes.
If an accident were to occur,
the director could close one
lane and slow down traffic in
others to allow the orderly shift
from lane-to-lane by drivers.
He also could notify police, am
bulances and wreckers so that
the trouble could be remedied
quickly.
Traffic engineer George Bas-
madjian of the Detroit Street
and Traffic department did
much work on the project.
The key to the television con
trol, he said, is how well the
motorists obey the signals.
"In general, when we do have
blockage and put up a red
light it is observed quite well,"
he said. "The speed signs are
not always fully satisfied and
this is an area in which we
want to do more extensive re
search. "We've had some objections
when we closed the ramps but
this was to be expected to
some extent. It hasn't been too
great as long as there is good
reason for closing the ramps
and there always is."
During the week-long ramp
control portion of the experi
ment, a spokesman for the De
troit Traffic association said,
the accident rate on the ex
pressway fell sharply, more
than 60 per cent.
Police Inspector Arthur Son
nenberg head of the traffic de
partment, said he thought the
system was doing the job it is
supposed to. "I have no rec
ords to substantiate it but if
they say there is something (an
accident) ahead you can always
get off . . . it is a convenience,"
he said.
mm
FEEDS MULTITUDES This Lasagne Americana is designed
to feed the multitudes at fund raising events lor church, club
or other community organization. Wide egg noodles, ground
beef and cottage cheese are the basis for this money-making
recipe with its Invitation lo comc-back-lor-morc flavor. The
recipe Is-included in today's food column. Q
Village Variety and Garden Shop
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