Eureka Humboldt Standard from Eureka, California on April 4, 1962 · Page 20
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Eureka Humboldt Standard from Eureka, California · Page 20

Eureka, California
Issue Date:
Wednesday, April 4, 1962
Page 20
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Nutrition Notes By RUTH CRAWFORD Home Advisor Meat is too valuable, for its flavor and its protein, iron, and B vitamins, to waste any of it. Part of the cook's skill'is to make good use of every bit. Cook, meat bones with beans or soup to extract all. possible flavor, and nutrients too. Use rendered fats in gravies and sauces and ground cracklings in quick breads. The following information on the, yield from various cuts of meat will help you much to buy to get enough lean meat for a main-dish serving. It will also help you figure the cost per serving. Much bone or gristle--a pound yields 1 to 2 servings. Examples are shank, brisket, plate,', short ribs, spareribs, breast of lamb or veal. Medium amount of bone--a pound yields 2 to 3 servings. Examples are whole or end cuts of beef round, veal leg or shoulder, ham with bone in; also steaks, chops, or roasts from the loin, rump/ rib sections, or chuck. Little bone--a pound yields 3 to 4 servings. Examples are center cuts of beef round, or ham; also lamb or veal cutlets. No bone--a pound yields 4 to 5 servings. Examples are ground meat, boneless stew meats, liver or other variety of boneless meats. BUYING MEAT Homemakers who are after good buys at the meat counter will consider the grade and the cut. The lower grades cost less per pound than similar cuts of higher grades and usually contain more lean. The cut refers to the part of the animal from which the meat comes. The buyer can usually save money by using the less tender cuts of beef and the less popular cuts of pork, lamb, and veal. These cuts cost less per pound but provide the same valuable protein as the more expensive cuts. It pays to buy the cuts best suited -to the cooking method you use. Variety .meats, such as liver, heart, and kidney, also provide high return in nutrition for the money spent. TO MAKE MEAT TENDER Good cooking can help, make any cut of meat a favorite main dish with the family. Here are some of the methods that skillful cooks use for less lender cuts: Long, slow cooking, as for braised meats and slews.--For extra flavor, first brown meat in a'little fat. To braise, use little or no liquid except the juices that cook from the meat. Cook, closely covered, with low heat. To stew, add water to partially cover meat, cover kettle, and simmer. Chopping, pounding, scoring.--The food chopper helps make meat tender. After chopping, any meat cooks as quickly as a tender cut. Pounding, or scoring with a knife before cooking, is similar in effect to chopping but tenderizes meat less. SEASONINGS Meat itself is usually flavoring enough for the main dish. It is often browned in a little fat to develop its flavor. In combination dishes, highly flavored or cured meats such as ham, dried beef, corned beef, and sausage may lend more flavor than fresh meat. When the meat is limited, other foods will add zest and additional food values. Tomatoes, onions, parsley, chives, green peppers, celery, sour cream, lemon, nippy or smoked cheese--all contribute i n both ways. · - : . . . This, and other information on meat, together with recipes for various main dishes, may be found in our bookelt, "Money-Saving Main Dishes"--free upon request from our office. Write Home Advisor, P. 0. Box 1009, Eureka, or phone Hillside 3-0896 for your copy. Peaches 'n' Honey For Easfer Ham Wonderful Easter Ham suggestion! Heat a ham, according to package directions. One half hour before indicated done time, remove ham from ov.en. Pour off drippings; cut fat into diamond shapes. Drizzle % cup honey over sur- face, and place drained canned peach halves around ham. Spoon a teaspoonful of honey into each peach half; return ham to oven to brown glaze and complete baking. Serve with peaches 'n' honey. Bean Casserole For Lenten Dish Lima bean casserole is a Lent' en dish that gels much of ils protein from blue cheese. Break solidly frozen lima beans apart in unopened 12-ounce package by 3 ° y ears " leader in fr °f" f °° ds . : , , . . ,, , development, has retired - to a utting sharply against the edge of the counter. Crumble about cup of blue cheese over %-inch food processing, but instead of 'rozen food, he is developing layers of frozen beans in a 1- quart casserole, ending w i t h cheese. Add Vt cup of tomato juice, dot with 2. tablespoons of butter and sprinkle top with 2 table- The consumer he is courting is not the American housewife who can afford frozen dishes but the spoons of bread crumbs. Bake 30 half-starved millions of .persons, to 40 minutes in preheated 300 degree oven. Cauliflower, broccoli or green beans may be substituted for lima beans. Serves 4. McKINLEYVILLE CANNERY SALES Highway 101 Open 9 to 7 -- 7 days a week Prices Effective Thurs., Fri., Sat., Sun. FREE BONUS CANNED GOODS mainly children, in underdeveloped countries around the world. "Consultant on nutrition" to the United Nations Children's Fund (UNICEF) is Humphrey's title. In practice, he is a sort of a UN ambassador to the food industry of the world, to persuade private enterprise to offer its resources in the search of solutions :o food problems overseas. At the time he "retired," Humphrey was president of the Na- :ional Association of Frozen Food Packers. He left General Foods n 1959 alter having worked as a lioneer in the development of "ood freezing for home consump- ion. His wife also "retired" - from lousewifery to school teaching. She drives from their home at ArdsIey-on-Hudson to Great Neck N. Y., to instruct a ^special primary class. He commutes by Eastern Lean and Me PORK SPARE RIBS SALAMI or BOLOGNA Fresh, Never Been Froien r K T C K 9 Fresh, Never Been Frozen ....'. rain to UN Manhattan. Chunk... Ib. Lean BACON ENDS Le a 5 Treasure TOMATO SAUCE 1 3 -10°^ S CUT BEANS ^ 5--100 P i us CORN *±5± r 303 5-100 P i us PEASswee,303 5 "TM 1 °° P« SPINACH K y °303 7 "»· 1 Turnip Greens ^ 6 -1 plus I POTATOES HOMINY PEACHES Valta 300 303 Valley Bloom TOMATO JUKKo, 7 BISCUITS Bordens 1 0 DOG FOOD S No ppl fT a i,10 100 1,1,1* ] ]00 plus ] 100 plus I . Lb. CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE CAN FREE 1 plus 1 CATSUP Kf 1 ... 5boHiesloO'« BONITA FLAKES 6 0,5-100 j*« CAN FREE ROLL FREE CAN FREE 1 BOTTLE FREE 1 CAN FREE MAYONNAISE Market AQ 24-or *fV FLOUR Market 10-lb PANCAKE MIX Fisher's "yft -- 71/j Ibs /VC Food Tycoon Leaves Job To Assist Hungry Children UNITED NATIONS, N. Y. (UPI) -Harold ). Humphrey, for 'ull-timo job. He still is in the 'business" of dried, pulverized products. or powdered headquarters in In his UN job, Humphrey has Some imagination, Pinch Of Glamour For Pear Treats A dash of imagination and a linch of glamour makes Pear \Iacaroon a company-best dessert, 'he magic of this exciting ad- ·enture in good eating is delicate lavored lalves. canned Bartlett pear Nestle blossom ends of two pear lalves in softened ice cream, orming a cradle for a macaroon ball. Flaked coconut is sprinkled over all. What an exotic and easy dessert to climax your dinner. .Canned Bartlett Pears, one of he most versatile of canned fruits, vere prized food treasures of European kings. Now pears are one of Uie popular fruits of the West Coast states where more than 90 »ercent are canned for distribu- ion throughout the nation. Pears, unlike most fruits, are )icked from the tree before fully ripened and at the proper stage of maturity. They achieve their maximum flavor, texture and juic- ness under scientifically control- ed ripening processes , and are canned at the peak of their goodness. There are two popular sizes it your favorite market, the No. 214 (1 pound. 14 ounce) ;.an and the No. 303 (1 pound) can. PEAR MACAROON 1 can (1 lb. 14 oz.) canned Bartlett Pear halves 1 cup macaroons, crumbed Vi cup syrup from pears '/4 teaspoon lemon extract 1 pint ice cream, softener! One-third cup coconut, flaked Drain pear halves. Blend macaroon crumbs, syrup and flavoring. Shape into 4 balls. Place i; center of serving dish. Place pcnr halves, cut side up, at right angle lo macaroon ball. Surround will' softened chocolate ice cream or flavor of your choice. Sprinkle with commit. , been to central America and India to find out what the natives of those areas need in the way ol lUtritional aid. And he has been o Europe and around the Unitec States asking leaders of thefooc ndustry to help him find what is needed. An example of the sort of fooc iupplement UNICEF hopes to of- er, particularly to children, has jeen developed in Central Amerca. It is called Incaparina, named after the Institute of Nutri- ion of Central America and Panama (INCAP), whose experts concocted a mixture of cottonseed flour, corn, sorghum, calcium and vitamins into a dry powder. An ounce of Incaparina in a jlass of boiled milk or water hree times a day for six months las been found an almost sure cure for a severe type of protein deficiency in children. Proteins are Humphrey's main nterest. The kind of malnutri- .ion existing among 400 or 50( million of the world's children is a result of protein deficiency. For that reason, UNICEF is seeking ways of using powdered ish, soy beans and even coconuts, all reasonably high in pro- ein content, to make cakes, cookies and other fare that can e" distributed cheaply and eas- ly and will not spoil in hot, mmid climates. Humphrey found in India, for example, that most of the residue left from the pressing ol jeanut oil, ^ major Indian product, was either fed to cattle or used as fertilizer. He wants to iut it to better use, providing humans with proteins. The 'press cake" left after making :oconut oil in the Philippines vould provide another good ource of protein for humans, he aid. Several food .companies in the Jnited States and abroad are iclping Humphrey by experimenting with these substances o see what palatable human ood can result. There also are tests underway o determine whether soybeans ould be grown in India as a fur- her good source of an inexpen- :ive protein. Fish, one of the world's best irotein foods, also is under itudy. The problem here is how o convert fish to a food form hat will not spoil without refrigeration. A large association of companies that produce and market ood products has formed a task orce to help the UN in its campaign, on a volunteer basis. In more than one case, research for UNICEF has led to a product that was marketable inywhere. Quite a few women Central America, for example, have found that Incaparina las been a good weight-reducing ood for the rich as well as a Food - supplement for the slarv- ng- enu agic HUMBOLDT STANDARD Wed, April 4, 1962, Page 21 Sauce Varieties For Ice Cream Sundaes; Mmmm! One of the most popular des serts throughout the country is cream, and vanilla tops the lis of favorite flavors. Even though vanilla is the favorite flavor, man) like lo spark it up with a flavorfu sauce. Three sundae sauces which ar high on the popularity list ar Peach Melba Sauce, Pine-Min Sauce and Chocolate Marshmal low Sauce. Serve all three alon] with a heaping bowl of vanillc ice cream and let each persor choose their favorite. Besides being the nations mos popular and quick and easy des sert, ice cream boasts anothe feature that should not be ovei looked. It contains the same nour ishing goodness which is fount in the milk, from'which it is made only in slightly different propor tions. PEACH MELBA SAUCE 1 package (12 oz.) frozen slicec peaches 1 package UO oz.) frozen red raspberries Vi cup sugar 1. tablespoon cornstarch Defrost fruit and drain siru] and combine with sugar and corn starch; mix well. Cook over low heat, stirring constantly until clea and thickened. Add fruits. Chil thoroughly before serving ove vanilla ice cream. Makes 2 1 / caps sauce. PINE-MINT SAUCE 1 No. 2 can crushed pineapple Green food coloring 1 cup sugar % teaspoon mint extract or few drops oil of peppermin Color crushed pineapple a del icate green with food coloring; adi sugar. Cook 5 lo 10 minutes, o until slightly thickened, stirring oc casionally. Remove from heat stir in extract. Cool. Serve ove vanilla ice cream. Makes 3 cup sauce. CHOCOLATE MARSHMALLOW SAUCE 1 jar (7-ounces) marshmaliow creme Yt cup milk Vi cup semi-sweet chocolate bits Combine marshmaliow creih and milk in heavy saucepan Warm over very low heat, stirrini constantly, until blended. Removi from heat; add chocolate bits; sti until melted. Serve warm or coli over vanilla ice cream. Makes cups sauce. Kraut Combines With Ocean Perch NEW YORK (UPI) - Serv perch fillets on a bed of sauer kraut for an easy Lenlen entree Arrange 2 cups of sauerkraut drained, in a shallow 1 quar baking dishi Top with (1 pound package of frozen ocean perch fillets, thawed. Mix % cup o 'irmly-packed brown sugar will cup of vinegar and 1 table spoon of capers. Pour over fisl and kraut. Bake in preheated 350-degree oven 25 minutes. 01 until fish flakes easily with ; Fork. Serves 4. Low Calorie Main Dish With Fish Welsh rarebit fillets make ligh-protein low calorie m a i r dish, when you use canned rarebit. Fold low-calori( pound; of flounder fillets in half length wise, roll each and fasten witl picks or skewers. Fill centers will spinach, dividing 1 (10 - ounce package of frozen, chopped spin ach, thawed, among the fillets Arrange in baking dish. To] with 1 (13i4 ounce) can of lo\v calorie rarebit. Bake, uncovered 350 degree oven 25 to 30 min utcs, or until fish flakes casilj with fork. Makes four 189- calorii servings. Pres-to-logs THE PACIFIC LUMBER COMPANY SCOTIA, CALIFORNIA HUMBOLDT OFFERS REAL SAYINGS ON TENDER SWIFT PREMIUM VEAL OR BABY BEEF SO VERY TENDER CROWN ^ COASTS 53 C ib IARRUPIN' GOOD-BAKED IN OVEN WITH DRESSING! Swift Premium Veal--5 to 6 !b. average VEAL STEAKS srt: 59«= Armour's Star (sliced.. 45c Ib.) Any Size Chunk Ib. 35e S L I C E D B A C O N 2 Ib. Thick Sliced Hormel's #1 Quality 99 ea Swift Premium Luncheon Meats HERE IS A BUY! Bar B O JP Olive 3 Pork and Ham f or Sm "° frmnn Pork and Turkey Jj)Tj Q\J Ham and Cheese | All 5-oz. Packages CHEESE TILLAMOOK 69C Ib. LONGHORN 59 C Ib. SWISS 59Clb BLUE For Roquefort Dressing HEARTS Ib TONGUES lb .39c LIVER ":'; d lb 450 Ground Beef 3 OR tfii Country Sausage * ROUND STEAK Lots and lots of it. 79 c Ib. VEAL CHOPS cl ,, 69c PORK ROASTS... 39 C 5-lb. average - No shank RIR STFAK '- 9 e l u U J l L H I X B e e f . . . L b . V J LUNCH MEATS A nice selection. Assorted, Sliced PORK STEAKS , b . FAMOUS BRAND NAME SALE LOOK OVER THESE SPECIALS ON QUALITY BRANDS FLOUR L.... 25 CAKE MIX *X£ g UTTER Golden State Swifts 4 -" $]00 Lb69c BISCUIT MIX 0B ^h C e±:3'= $100 40 01. CHALLENGE OIL M, Qua* 49 PANCAKE MIX 4- SYRUP i/;ta, ch ± ....... ........79 BUTTERED SYRUP 24 oz. RICE4 M 2 J o Bz : 49^ PEANUT BUTTER fL 49= SPRY SHORTENING 3 ""· 69 C CANNED MILK \Tc^ 6 - 79= JELLO R e gsiI e 6»49c Iff Mil U R°V a ' ^ an ' 5 K Imitation gal PORK BEANS L S: 5 -$100 DOG FOOD LTcans 13 ° $100 DOG FOODS? c± 12°$loo A l l Condensed, for Controlled Suds fc A1Q ALL 10 ib. box .................... 32 W RINSO BLUE S 9en ' 59c PUREX BLEACH Fu ,, Ga,,on 53' SAVINGS ON PRODUCE TOO! I Ib. 65c 2 Ibs. $115 COFFEE 4 ibs $229 Med. AA , ........... 39C Small A ........ 3 Joi. $1 Kosher Dill PICKLE STICKS Monarch ...... 32-O1. VANILLA Schilling. l-i ... 39c SILK NAPKINS Assorted Colors .. 10c CHIFFON Mix or Match Sale TOILET TISSUE 2pi ;°" FACIAL TISSUE Tl, Dinner Napkins ,,'! 4 . $]00 The Halfest Buy In Town HEINZ RELISHES All reg. 35c, ll-oi. C £ Thii Week Only J for Zf FOOD COLOR KITS 4-Colo, 5. hilling, BANANAS #1 Quality 4 b 45 c GREEN ONIONS RADISHES AVOCADOS ASPARAGUS Large, Tender 2 39«= HI 2-5703 HI 2-5704 HI 2-5705 WHOLESALE RETAIL LOCKERS PROGRAM "IOW PRICES EVERY DAY" MEAT CO S 5th ot Myrtle IVIhfll ^W« FOOD ,,,«,,, DDI«C CIIEDV nAV

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