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By JOAN KINGSBURY
Staft Correspondent
With today’s high cost of
groceries, homemakers
are always looking for
ways to save money while
preserving food quality.
Convenience foods make
© food preparation a lot
easier for the family cook
but they can add quite a
few dollars to the grocery
bill. !
This week I have a col-
lection of recipes for our
readers that allow them to
use shortcuts like swee-
tened condensed milk, sea-
soned salt, all-purpose
baking mix by making
these specialties from
items kept in the kitchen.
Sweetened Condensed
Milk which is used in
making candy and cheese-
cake. Rich cookies can be
made by combining
instant non-fat milk and
butter with boiling water.
Instant non-fat milk is
used in several of these
recipes, so be sure to keep
a supply on hand.
Seasoned salt is flavored
with a variety of spices:
garlic, curry powder, ore-
gano, onion powder, celery
salt, paprika, thyme and
adds zip to stews, soups
and casseroles.
Cheese Whiz, which can
be purchased, can be
easily made at home.
Cheddar cheese makes a
tastier spread although
processed chese can be
used. This Cheese Whiz is
nice to keep on hand for a
cracker spread, or to use
cheese.
Bisquick is really handy
to keep in the kitchen
THE BOUYS
since it makes baking
cakes, making pancakes
or biscuits faster and
easier. Now you can make
your own All-purpose
Baking Mix with vegetable
shortening, flour, baking
powder, cream of tartar,
sugar and salt. This keeps
well stored in an air tight
container. Use it as you
would use Bisquick.
Since brisk, fall weather
is on the way, stock up on
Hot Chocolate Mix. Instant
dry milk, sugar, cocoa and
salt are combined to make
a delicious, easy hot choc-
olate mix. Adults can add
a teaspoon of instant
coffee for a mocha fla-
vored drink.
SWEETENED
CONDENSED MILK
1 c. Instant Nonfat Milk
1/3 c. boiling water
3 T. melted butter or mar-
garine
i
Com
2/3 c. sugar
Pinch salt ;
Put ingredients into
blender and proces until
it’s smooth. Store in refrig-
erator.
CHEESE WHIZ
1 1b. cheese (cheddar or
processed)
2 c. evaporated milk
11» t. salt
1%, t. dry mustard
2 beaten eggs
Cut cheese into small
pieces and melt in double
boiler. When melted, add
the evaporated milk, salt
and mustard. Remove
from heat and stir in eggs.
Return to double boiler
and stir and cook until
eggs thicken slightly.
Remove from heat. Pour
into a dish and cool slowly.
Stir as it cools to prevent a
crust from forming. Put in
jars, cover and store in
refrigerator. Keeps for
118 Main St.
Luzerne
288-4511
801 Main St.
Swoyersville
287-1141
CUSTOM FRAMING
Dallas, Pa. 18612
WALL COVERINGS
675-6933
®
Hilbert’s Equipment & Welding
641 Memorial Highway
Dallas, Pa. Your Area
675-3003 B Cub Cadel
Complete Sales And Parts Department
NATIVE TEXTILES
Memorial Highway,
Dallas
Mercy Hospital
25 Church Street
Wilkes-Barre
826-3390
several weeks.
SEASONED SALT
1c. salt
1t. garlic salt
1 t. curry powder
1% t. oregano
15 t. onion powder
1t. celery salt
2Y t. paprika
1% t. thyme
2 t. dry mustard
Combine and mix well. *
Makes 1% cups. Seal
tigauauauauUse on meat,
soups, salads, etc.
E-Z ALL PURPOSE
BAKING MIX
2 c. vegetable shortening
9 c. flour
14 ¢. baking powder
1 t. cream of tartar
1t. sugar
1T. salt
Mix flour, sugar, baking
powder and salt in large |
bowl. Add shortening and
blend with hands or pastry
blender until mixture looks
like cornmeal. Store in
container with tight lid.
HOT CHOCOLATE MIX
4 c. instant dry milk
1% c. sugar
1 ¢. cocoa
Vo t. salt
Sift together several
times. To use: measure
out 4 or 5 tablespoons, mix
to each cup of water. Cook
over low heat about 3 min-
utes:
Dallas Post/Rod Kaye
Daring's Market, - Memorial
add 1 teaspoon instant
coffee for a mocha flavor.
Meals that are exciting and
delicious, but low in calories, fat
and cholesterol - that’s what a
new cooking course called ‘The
Culinary Hearts Kitchen” is all
about.
The American Heart Associa-
tion, Northeastern Pa. Region,
wishes to announce that such a
course, originally developed by
the New York Heart Association,
will be conducted at Luzerne
County Community College, Pros-
pect and Middle Roads, Nanti-
coke.
The course will be conducted on
The next time you shop for
groceries, read the nutrition
labels on the food you buy.
Compare the calories and
nutrients found in one food
against those provided in another
product. You may be surprised to
find that some of your favorite
products are not giving you the
most nutrition for your food
dollar.
To help you read food labels and
get better nutrition for your food
dollar, the American Heart Asso-
ciation offers a leaflet called,
“Nutrition Labeling.”
This leaflet shows you how to
compare one product against
another for cost per serving, calo-
ries and nutrients per serving. It
also gives guidelines to help you
shop for foods that are low in
saturated fat and cholesterol.
The United States government
five consecutive Mondays, start-
ing Sept. 12 through Oct. 10, and is
designed to teach anyone inter-
ested in leading a healthy life-
style. It will have special interest
for heart patients and their fami-
lies.
Mrs. Susan Luchetti, M.S., R.D.
will be instructing the Culinaky
Hearts Kitchen Course. She is the
Chief Clinical Dietitian at NPW
Medical Center, a Nutrition Task
Force Member of the American
Heart Association, Northeastern
Pa. Region, and a member of the
Northeastern District Pennsyl-
requires nutrition labeling on
foods that are enriched or forti-
fied, and on foods that make
nutritional claims. Nutrition
labels include information about
serving size, servings per con-
tainer, calories per serving, and
protein, carbohydrate, fat in
grams per serving. The percent-
age of the U.S. Recommended
Daily Allowance of certain vitam-
ins and minerals also is listed.
The Heart Association’s easy-to-
read leaflet is illustrated with a
variety of sample labels. One
label lists the nutrition informa-
tion that might be found on a
container of skim milk. The leaf-
let then shows how to evaluate
this information and compare, for
example, the fat contest of skim
milk with whole milk. Other
labels show how to interpret infor-
mation about calories, fats and
cholesterol.
vania Dietetic Association.
Mrs. Luchetti will teach basic
principles of nutrition, food selec-
tion and preparation, ways to
modify favorite recipes, menu
planning at home and when eating
out and entertaining. Students
also will see recipe demonstra-
tions and taste a variety of dishes.
For further information on the
Culinary Hearts Kitchen Course,
contact the American Heart Asso-
ciation, Northeastern Pa. Region,
71 N. Franklin St., Wilkes-Barre
at 822-6247.
The leaflet goes on to explain
that most packaged foods list
ingredients on the label. Each
ingredient must be listed in the
order of its concentration in the
product with the largest quantity
first, down to the smallest. May-
onnaise, for example, which con-
sists largely of vegetable salad
first in its list of ingredients.
If you would like to be a nutri-
tion-wise shopper, ask the Ameri-
can Heart Association for a free
copy of its leaflet, ‘‘Nutrition
Labeling.”’ Or attend the Culinary
Hearts Kitchen Course during
which a whole session is spent on
food selection, comparison buying
and label reading.
For more information, contact
the American Heart Associaiton,
Northeastern Pa. Region, 71 N.
Franklin St., Wilkes-Barre, Pa.
Your Friends at:
Rep. Franklin Coslett
1265 Wyoming Avenue
Forty Fort, PA 18704
288-3990
4
Imagine slashing the
cost of feeding each
member of your family by
20 percent every week.
Over the course of a year,
a family of four, spending
$125 each week for grocer-
ies, would save $1,300.
While price reductions of
in every supermarket isle,
at least one member of
your family can now cost
you less to feed - your dog.
Substantial cost savings
can be realized because of
the current battle among
dog food manufacturers -
Dallas Shopping Center Dallas 675.3651
OFFSET
PAPERBACK
Dr. Anthony P. Sindoni
Surgeon-Podiatrist
79 Norton Ave.
Dallas.
675-0673
The JEANS SHOP
Memorial Highway
Dallas, Pa.
675-5069
STERLING
CONSTRUCTION CO.
(119EImcrest Dr ) DALLAS
675-4931
{ PIZZA PERFECT
ML Road, Trucksville
696-2100 696-3888
Heather Highlands, Inkerman
655-2352
United Penn Bank |
Experience working for you
MEMBER FDIC
EE. n= Auto Parts
{NAPR) 688 Memorial Highway
i
Dallas, Pa. 18612
675-2143
Franklin's Family Restaurant
Memorial Highway
Dallas
675-5294
Best Wishes from:
Penn State
Wilkes Barre Campus
Lehman
675-2171
YOUNGBLOOD'STV
204 Pierce St. Y Kingston (Nex! to Goldstein s Defi) 287-2255
———— $5 DISCOUNT
87.95
WITH THIS COUPON ONLY
REGULAR SERVICE CALL $12.95
(One Coupon Per Customer) OFFER GOOD INDEFINITELY
20 percent won’t be found especially producers of
‘Study meal planning at PSU
semi-moist dog food (the
burger, soft, moist types).
It’s a battle waged with
lower prices and more
coupons.
Manufacturers of soft-
moist dog food have just
cut their prices by up to 20
percent. Leading the way
are mnaufactures like
General Foods, and brands
like Ken-L. Ration Burger
example, prices haven’t
been lower since 1979.
Combined with these
price reductions, manufac-
turers consistently are
making more coupons
available to the consumer,
giving them greater sav-
ings than ever before.
Now, when you return
from the grocery store,
you can teach an old dog
Feeding a family three
meals a day is a major
responsibility for young
homemakers.
All nutrients are needed
‘throughout life but the
‘amounts needed (deter-
juined by scientists) are
influenced by age, sex,
size, activity and state of
health.
i Available from Penn
| State University is a corre-
spondence course designed
to help you determine your
family’s individual needs.
The course discusses meal
planning and nutrition;
food dollars and your
time; nutrition labeling;
and food for you and you
family’s health.
You can get a copy of
the course by sending $6,
including handling, to
MEAL PLANNING, Dept.
5000, University Park, Pa.
16802. Make check payable
to PENN STATE.
675-0350
new tricks - Fido won’t
have to beg for seconds
anymore!
‘N Bones and Ken-L
Ration Special Cuts. Of
these two brands, for
We used too much salt
A recipe’ for “Refrigerator Kosher Dills”’ while
appeared in the Cookbook section of The Dallas Post
recently and which was submitted by Bonnie Turchin
should have called for 1/4 cup pickling salt instead of
1/2 cup.
We regret our error and hope our readers were not
caused too much inconvenience.
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