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FEBRUARY IS
POTATO LOVER’S
MONTH
Potatoes are America’s favorite
vegetable-and for good reason.
Not only only are they delicious,
versatile and a great economy
value, but now potatoes have a
better nutrition story than ever
before. New studies show that a
medium potato (1/3 pound)
provides 50 percent of the U.S.
RDA of vitamin C, 15 percent of
vitamin in B 6 and iodine, 10 per
cent of niacin, and 8 percent of
thiamin, iron, folacin, phosphorus,
magnesium and copper. The
potato also has the most
potassium, 750 mg., of any com
monly eaten food and provides
2,710 mg. of dietary fiber. And all
that nutrition is packed into only
110 calories, with little sodium and
no fat.
There’s no better time to
celebrate the potato’s important
nutritional contribution than now,
because February is Potato
Lover’s Month. You’ll find good
prices and potatoes are always a
family favorite. Here are recipes
to show just how versatile the
potato can be, but don’t forget the
all-time favorite “plain” potato
baked, mashed, boiled and French
fried.
Protect
Your
Investment
Take the guesswork out
of Heifer rations
Ladies
Have You
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
To Bake; Scrub, pat dry and
prick the potato in several places
with a fork. This allows steam to
escape, preventing the potato from
bursting. In a conventional oven: A
medium potato (three per pound)
will bake in 40-45 minutes at 400°F.
But if you’re cooking other foods at
the same time, the potato easily
adapts. Just adjust the time ac
cording to the temperature. Bake
directly on oven rack or on a cookie
sheet. Potatoes are done when they
are soft when gently squeezed with
a mitted hand. Don’t wrap potatoes
in foil as it steams, not bakes, the
potato. In a microwave oven; Use
uniformly-sized potatoes. On a
double layer of paper toweling or
paper plate, place potatoes in a
spoke fashion with smaller ends
toward center. “Baking” time is
usually four minutes for a medium
to large potato (six ounces), plus
one to two minutes for each ad
ditional potato. Turn potatoes
halfway through baking and allow
five minutes “standing time,”
since potatoes will continue to cook
after removal from oven.
To Mash: Prepare boiled or
steamed potatoes (see below);
drain, peel. Using a potato masher,
electric mixer or ncer, mash
potatoes. Gradually add milk, salt
and pepper to taste, and if you like,
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Investigate bank services before selecting
NEWARK, Del. - Does a visit to
your bank make you feel like Rip
Van Winkle? Since 1980, financial
services have undergone such
rapid and profound changes that it
may seem as if you’ve been asleep
for 20 years. Suddenly, banking is
no longer a simple passbook
transaction between you and your
friendly teller. Today’s array of
checking and savings options
requires a guidebook, says
a bit of butter or margine (use
skim milk if you’re counting
calories). The texture of the
potatoes will depend on the amount
of milk used. The more milk, the
creamier and thinner the potatoes
will be.
To Boil Or Steam: In a heavy
saucepan with tight-fitting lid,
cook potatoes in about one-inch of
boiling salted water until fork
tender. To steam, place potatoes
on wire rack in pan and add water
to just below level of rack. Whole,
30 to 40 minutes; cut-up, 20 to 25
minutes.
To French Fry: Cut raw potatoes
into strips about ‘4-inch thick. Toss
strips into a bowl of ice and water
to keep crisp and white while
cutting the remainder. Don’t soak.
Pat the strips dry with paper
towels. Heat about four inches of
salad oil to 390°F. In a deep fat
fryer or heavy saucepan. Place a
layer of potato strips in a wire
basket and immerse basket in hot
fat; or place strips, a few at a time,
directly into the hot oil. Cook about
five minutes or until golden brown
and tender. Dram well on paper
towels.
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Delaware extension urban home
economist Mary Alice Morris.
As a consumer, you can make
money from these changes-if you
arm yourself with knowledge.
Higher interest rates are the good
news. But if you barely make it
from paycheck to paycheck,
higher bank fees may whittle away
at your earnings.
To choose the account that’s
right for you, decide which ser
vices you need, and compare costs
and rates of return. Investigate the
options at several institutions.
As Rip might well have asked,
why is there suddenly so much
choice?
The revolution is banking was
spawned by computer technology.
It gathered momentum when
rising interest rates of the late
1970 s and ‘Bos spurred savers to
move their money from low
yielding bank passbook accounts
into high-yielding money market
funds offered by brokerage houses.
In reaction, the deregulation acts
of 1980 and 1982 lifted restrictions
on banks. Ever since, they have
been vying with brokerage houses,
savings and loan institutions, and
other companies to offer one-stop
service.
Some of the most interesting one
stop package deals combine more
than savings and checking. Like
the cash management accounts
introduced originally by brokerage
houses, they allow you to pay bills
by check or electronic fund
transfer and to put money mto
savings. Some such accounts also
allow you to buy or sell securities
INCOME TAX SERVICE
Calvin C. Zehring, Jr.
Registered Public Accountant
Specializing in Farm, Business, Corporation
or Individual.
Will pickup at your place of business or farm.
Fully computerized accounting & tax services.
LOCATIONS:
Morgantown Lebanon
215-286-6708 717-272-3198
, , .13*., it- 3 , -
Lancaster Farmings Saturday, February 16,1985-89
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through a broker, use a debit or
credit card, buy real estate and
insurance, or borrow money.
Every. financial institution
seems to offer a different com
bination of services, different rates
of return, different terms, and a
different minimum initial deposit,
Morris says. If the options make
your head spin, however, don’t
expect much guidance from your
teller. Even at your local bar*, a
personal relationshiup with a teller
may soon be the exception. As
automated teller machines
proliferate, tellers will become too
expensive, branch banks will
close, and chaqces of dealing with
a person, let alone a person you
know, will decrease, especially If
you’re a “small saver.”
As electronic transfer of funds
becomes more common, another
familiar procedure, the return of
your cancelled checks, may also be
doomed, Morris says. But for the
banks’ fear of consumer
resistance, the service would have
disappeared already. Inevitably,
checks will one day be “trun
cated.” While you may have a
carbon copy of your itemized
monthly statement as proof of
payment, you’ll likely have to pay
a fee to obtain the original check.
Technology will play an even
greater role in the future, Morns
says. Banking from your car has
become a familiar convenience.
Some day we’ll all be banking from
home with our personal computer
and a telephone hookup.
It’s enough to make Rip pluck his
beard in consternation.
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