The Huron Expositor, 1968-11-21, Page 26EXPOSITOR, SjFQRTH,ON, NOV. 25.11961$ j f
PotatoeS take
imit4064,,,I.poktoo has made its
•ani4 )ane harvest eaae
. .011949at aWer. Some potatoes
• t*re eta :Ole retail stores and
aa.therta aAre ma the storage await,
'their curtain calls! Propee
ake..h.jiaPele end storage as vete
leakPantant in the life of thepot-
- @Ad the producer takes
•every precaution to protect his
e9ParreditY•
• Potatoes when served once
la day es't moo:amended in Cana
ada‘ta Fated Guide. make a retail
eiontribetion to our food needs.
Because potatoes are errone-
earely thought to be weighty
With calories, they often de
id their just; place at the din-
ner table. A medium sized pot-
ato provides 100 ca$oalies as
conaPared to 200 calories in one
cup of cooked white rice. How-
ever "potato calories" are ac-
ed b3 valuable miner
-
and vitamins and provide
teal ea•a, ' for the money.
Buying And Sforing
The amount you buy will be
determined by the eterage space
evadable. It is More econom-
ical to bu'y a large bag oLf pot-
atoes if home stowage spaee is
suitable. Potato qualitby s safe-
guarded if potatoes are stoned
away from light, at a temper
-
ewe of 45 to 50°F yvith good
air circulation. If howeven, the
home alberage area drops to
nearanefrigeratecr tempertature
araund 40 degree F. the potat-
oes ...may develop a sweetish
'flavor. To avid this, bring a
small quantity to loom teenp-
'mature for 48 hours before
cookin.g. If potatoes are pack-
aged in plastic bags and ex-
_ posed to• light in the store or
in the home, "greening" may
take place. The Consumer
Section, Canada Department of
Agrieulture advise that any
greenish portions on potatoes
should be discarded as their will
have a bitter taste.
Potatoes of Canada No. 1
grade are sold in all provinces.
Certain toleasnoes are allowed
for damage during harvesting
or shipping, but potatoes mut
be of good ,quality and within
a certain size range to meet
the grade standard. The name
and adidiresis of the packer' or
shipper, the grade. and tne
net weight as well as the ward
- "Table Potatoes" must be stated
on the .bag. The marking of the
variety .on the container is op-
tional.
!Using
The potato has been ppooess-
ed into many convenitenit farms
for the busy homemaker. There
are times when the fill, a real
need in some househalds. But
for econtemy, vairtiety and good
nutrition the whole, unpeeled
potato steals the shim. How-
ever. in orderto have potatoes
always reader ate clingier time
• mother must prepare 'ahead.
With this in mind home ken-
oinist have selected- some ie'
cipea which ere made from
cooked, diced- or mashed pot-
atoes: "Russian . Potato Salad",
"Pabst Cups" and Potato Che-
ese Casserole". Enough foe two
mets can he simply ecrubbed
and boiled or pressure cooked
in their skins. These will be for
the first meal. The left -aver
cooked potatoes may be died
for use in the "Potato Cheese
Casserole" or mashed -dor the
"Neat° Cups". hi the "Russian
Potato Salad" the potatoes
ehould be mixed while, still hat
with other ingredients. These
tasty potato combinations thou -
id haee the family asking for
:seconds".
Russian Potato Salad .
3 cups hot, cooked, diced,
potatoes
1/4 cuP finely chopped onion
1,4 teaspoon celery seed
1 teespoon salt
1A3 teaspoon pepper
2 teaspoons sugar
1 tablespoon vinegar
* ¼ cup Russian dressing
afi cup thinly sliced radishes
1a4 cups diced celery
Mix potatoes and onion. Com-
seasoninge• sugary vinegar
Russian dressing. Add to
potatoes and toss slight -
13r. Chill thoroughly, just before
serving fold in radishes and
celelet. 6 'servings.
• Russian Dressing
1, cup mayonnaise
1/3 ,cutp chili sauce
56. SeaSpoott grafed onion
riahlebaon each finely diced.
ttiteni pepper and celery
r :tablespoon finely chopped
• olives OR sweet pickle
•dofitibine Mayonnaise, chili
gauze end onion. Stir in remain-
ing ingredients. Make about 11/4
CUDs.
Potato Cups
3 cups mated, petaboes (6
medium potatoes)
1/3 cup butter
2 tablesp000s milk
1. egg, beaten
1/4 . teaspoon salt
14 Itetaapoon pepper
'4 teaspood paprika
14 cup Mindy chopped onion
4 cup fide dry bread crumbs
(lombine • potat'oes, better,
Milk land! egg'. Beat .until saw-
btlt, . Add seimornings and onion.
Crease large muffin pans and
'oat 'with breaderurabs, Pack
•Potato mixture in pans . and
. bake at 4256F until golden
Provo, about 30 inknibes. Makes
u; 12 (6 servings). -
• 'skitato Cheese Casserole
4 010 eivolVed *Son
1/4 cap dited, -Oelerer
opi ditot PelVer
titsttoopoktutto
2 tableSeoons. flour
Ye teaspoon salt
% teaspocn pepper
1,4 teaspoon dry mustard
L1/4 cups milk •
1 cup (4 minces) grated ched-
der cheese
4 cups cooked diced potatoes
2 tablespoons buttered bread -
crumbs
6 strips bacon
Saute onion, celery and green
pepper in melted butter until
onion is transpattent about 5
minutes. Blend in flour and
seasonings. Gradually add milk
and 000k, seeming constantly,
until &moth and thickened. Add
cheese and Stir until melted
Combine sauce with potatoes
and turn into a buttered 6 -cup
casserole. Sprinkle with butter
ed erumbs..Bake at. 350°F until
beowned 25 to 30 min-
utes. Fry bacon Until crisp and
arrange on casserole before
serving. 6 servings.
Freezing Casserole Dishes •
The busy homernatker has
• come to regard ber the freez-
er as one of her most pnized
possession -IL Not tally does it
provide her „with outof-season
fruitst and vegetables that van
be prepared in a jiffy' but itt
makes it possible for her to
stock up on meats and poultry
at "special" prices. She is as -
sawed at always having bake.cl
goods on hand when needed,
'and when unexpected camper:1)y
drops in she can rely on ready-
made caseeroles that need only
to be heated.
The Home economists offer
a few do's and &eftsabout the
fneezing of 'cooked foode.
—Do freeze only fresh, high
quality fooda. Precookedfoods
which have been stored in the
refrigerator for several days
should not be frozen.
—Do not pvercook the food to
be frozen,. A long cooking per-
iod destroys the texture and
ghee a waritiedover taste. Meat
should be tender yet firm. Veg-
etables to be Diemen in stews or
casseroles should be only part-
ially cooked - the nest of the
cooking may be done while re-
heating.
—Do UM spices and herbsaspar.
ingly. Cloves, garlic, black pep-
per and chili powder, ineretase
in flavor during freezing. Salt
per and chili powder increase
deeneases in steeligtht.
—Do avoid an excesistive amount
of fat in gravies and saiiees to
be frozen. Fats) frequently sep-
arate after freeiing.. Thus cas-
seroles containing cream sane
oes are difficult to freeze sat-
isfactorily. However, a canned
cream t.oup base in plrace of the
cream sauce gives a mare ac-
ceptable product Some of the
separation: may be cotirected on
reheating.
—Do cool the foods quickly and
freeze as soon as possible.
Do pack the food solidly to
eliminate air spaces which
cause dryness. When freezing
a casserole, . Moe the bakthe.
dish with fat. When the food
is frozen lift it out of the dish
and watt.' it in foll, polyethy-
lene bag or'freezer paper. This,
will econo,mize on freezer space
and avoid having to keep your
baking (tithes in the freezer.
The food may also be frozen, in
aluminum foil contaiineets or in•
"freezer to oven," dishes.
Thawing And Reheating
Caseetroles are either themed
in therefnigemator overnight
and then reheated in the oven
or elle put into the oven dir-
ectly from the • freezer if pack-
ed in foil or "freezer to oven"
dishes.
Add toping'ssuch as bread
crumbs or grated cheese
just before reheating.
If MUMS have becotme too
thick,- add.' liquid.
,Cesseroles may be reheated
- in a 350°F to 375°P. oven.
Types Of.,„Casseroles To Freeze
• The Consuiner Section, Can-
ada Departtniant of -Agriculture
suggests some types of cooked
casseroles whioji they. found to
freeze sucoeally, and which
may be stored up to three mon-
ths at 0°F. These are such
family favorites as ground beef
with vegetables, meat balls in
tomato sauce, TO022/10714 and
cheese, lasagna, chickenor
meat casserole made of noodles,
vegetable's end condensed cnelam.
soup, .and stews Because pieces
of potatoes become soggy do
not freeze them.
Beef And Macaroni Casserole
cufp ohopped onion
—
% ellP diced oeffery
1 tablespoon butter
1 pound minced beef
2 tablespoons flour • •
1 can (28 -ounce) tomatoes
a4 teaspoon oregano
1 teaspo•on salt
1/8 teaspoon pepper
2 teaspoon Worcestembire
sauce
2 cups (8 ounces) macaroni,
cooked drained
14 cup crushed potato ehips
• Saute onion .atud celery in
melted butter until onion is
transearent. Add meat and
brown. Stir ire>flour. Add to4 •
Thrifty Potato -Cups
By boiling some extra potatoes the busy housewife has
the makings en hand for these attractive "potato Ceps". The
home economists of the Consumer Sections, Canada Depart-
ment of Agriculture suggest that she addabutter, milk and
egg together with onion and other seasonings to mashed po-
tatoes. The mixture should be packed into greased muffin
tins and baked at 425 degrees for about 30 minutes.
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0.1F4A
inatoes, seasonings and Wort-
cestenshite same, tieing to a.
Oonabine with cloaked mac-
aroni, turned info greased cas-
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tend bake alt 350°F until bubb-
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