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HomeMy WebLinkAboutThe Brussels Post, 1975-09-10, Page 11/hese days food prices are Oviitg nation-wide, indeed rld-wide attention. However, a is only one of many items increased prices, periencing cause is a complex world cation of concern to everyone: reuses in world population and nand for pron, crop failures e to bad weather, , record mands for commodities and Noses in wages and auction costs. In spite of this, re is more to do than just grin d bear it. The first step is to cut k on our affluent attitudes , r conspicuous spending, our bitual over-consumption. ese are careful ways to shop for d, to store it, to stop wasting to cook and serve it. Buy from the basic five food ups first - the luxuries later. ell be surprised at what your liar still brings in dairy ducts, cereals, meat, fruits d vegetables. Rediscover good home cooking. ke a tip from European or 'ental countries who never had r riches . . .or our rich diet. eat yourself to the ethnic food mbinations that had humble ginnings,born out of the .need make a little go a long way. Try mires such as curry, -chili, lento, Chinese "stir-fry" meats d vegetables or stroganoff. Cook less food and if you do k too much,- save it. Store it refully and use it ingeniously in e next day or two. Give children all servings at first and then econds" when they are ready our throwaway culture, some of could feed another person with at we leave on our plates. Stretching food dollars in ay's well-stocked markets is a allenge to most shoppers, gardless of income. For those a limited budget, finding-ways 'cut food costs is a continuing cern. Choosing the main dish' the first step in meal planning d requires the answer to two' estions: The Main Dish Canada's Food Guide helps ide the answer with the ommendation that one, serving meat, fish, poultry, eggs, eese or dried beans or peas , be red every day. In addition, s and cheese should each be en at least three times a week. h of these foods provides e of the daily protein uirement. The use of other Lein sources besides meat eases variety and can reduce cost of main dishes. Recipe containing Protein elect a recipe using low-cost edients or change your own to e them less expensive. Adjust size of each recipe so that it vides enough for a family meal no leftovers. if meat is to be-. protein source, choose one can be extended with a ce, stuffing or soine other d, elect the least expensive form an ingredient. For example, fresh fruits and vegetables in sort when they are most - nmical; otherwise substitute Zen or canned. lion't buy expensive herbs and es that you may use in only a recipes. Omit unnecessary s or substitute those on hand. ell the seasoning of main es is achieved by vegetables meats which contribute their natural flavors. se skim milk powder' and er to replace milk in cooking baking and in desserts. n order to help homemakers pod nutritious, yet ecnomical ti dishes and desserts for their Food Advisory SerVices, Agriculture Canada, has fished a free publication filed "t asy On the Budget", (:,ugh tested recipes, this mats to show eons .easy on 'budget homemakers how to obtain More servings from meats, how to use eggs or cheese instead of or to supplement meat, how to use vegetable protein such as cereals, beans or nuts and how to prepare economical desserts. 'Baked Soybeans' is a great dish for a first try at a low-cost dinner. Serve it with steamed brown bread and a light tossed salad. BAKED SOYBEANS 11/2 cups dry soybeans, cooked 1/4 cup liquid from beans 1/2 cup chopped onion 1/4, cup molasses 1/4 cup catsup 1 teaspoon dry mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fat Combine all ingredients. Turn into baking dish, cover and bake 30 minutes at 300° F. Uncover, stir and bake until thick (about 45 minutes more). 6 servings. * To cook soybeans: Wash beans. For every 1 cup dry soybe)ans add 3 cups cold water and soak overnight. Add 1 teaspoon salt to beans and water. Pressure-cook 15 minutes at 15 pounds pressure; or cover with additional water, bring to boil and simmer on top of stove until tender (about 3 hours), adding more water during cooking if necessary. Classified Ads In The Brussels Post get the job done ...make you money. Phone 887-6641 . .tiftutsetit POSt, SEPTEMBER BAKED SOYBEANS Agriculture Canada, them with steamed b •••••• i s a raven `Baked Soybeans' from Food Advisory Services, great dish for a first try at a low-cost dinner. Serve bread and a light tossed salad. (Photo by Agriculture Canada) Try making your mixes Are you one of the thousands of homemakers who use commercial biscuit mixes? You can hardly be blamed as mixes are amongst the most helpful foods in your kitchen. Mixes save time. The bUlk of the ingredients are premixed for you. You need fewer utensils for the recipe, so clean-up time is also shortened. Mixes are handy. They are always ready for quick adaptation to various products. After school treats, snacks for unexpected company, or baked goods for a dinner can be quickly prepared. Mixes allow for variety. Since most have dry milk solids incorporated in them, you can often use fruit juices as the liquid ... not only a change in flavor but a nutritional bonus. Homemade biscuit mixes are all this and more - they save money! They can be prepared in a few minutes and save you paying a manufacturer for the convenience. Most use skint milk powder which is, in itself, a saving. Food Advisory Services, -Agriculture Canada, provide their recipe for Basic Biscuit Mix. Here's how to make it. Sift eight cups of all-purpose flour with five tablespoons of baking powder and two teaspoons of salt. Add one cup of skim milk powder and stir until thoroughly mixed; Cut in one and a half cups of shortening until the mixture resembles fine bread crumbs. Store the resulting 11 cups of Mix in a covered container in the refrigemtor or other cool place. How do you use this biscuit mix? simple. A homemade mix can be used in Various recipes, just like the commercial mix. Make tea biscuits to serve hot and lmittery with a pot roast dinner. Try muffins and pancakes for breakfast, or a fruit cobbler for tonight's dessert: They are easy to prepare and ecOtiornitale TEA BISCUITS 2- 1/2 cups firmly packed Basic Biscuit Mix 2 / 3 cup water Combine Biscuit Mix and water.,Turn out on floured board and knead gently. Roll to 3/4-inch thickness and cut in 2-inch rounds. Bake about 10 minutes at 450°F or 15 minutes at 425 °F. Makes about 16 biscuits. MUFFINS 3 cups firmly packed Basic Biscuit Mix 1/3 cup sugar 1 teaspoon finely grated lemon rind 1 beaten egg 1 cup water 2 teaspoons lemon juice Combine first Biscuit Mix, sugar and lemon rind. Mix eg water and lemon juice. Stir qUickly into dry ingredients until just blended. Fill greased muffin tins two-thirds full. Bake 12 - 14 minutes at 375°F. Makes 1 dozen. PANCAKES 3 cups firmly packed Basic Biscuit Mix 2 tablespoons sugar 2 beaten eggs 2 cups water Combine Biscuit Mix and sugar: Mix eggs and water. Stir quickly into dry ingredients until mixed but still lumpy. Heat greased irypan until drop of water "Sizzles". Drop 1/4 cup amounts of batter in pan and-cooly until bubbles form on surface (2 to 3 minutes). Turn and brown other side (about 3 minutes). Serve with syrup. Makes 18 pancakes, FRUIT COBBLER 1 I9-ounce can fruit pie filling • cup firmly packed Basic Biscuit Mix 3 tablespoons sugar. 1/3 cup Water Pour filling into greased baking dish. Combine Biscuit Mix and sugar. Add water to make soft dough. Spoon over filling. Bake 45 -to 50 minutes at -350 °Pi 6 servings.