The Pantagraph from Bloomington, Illinois • Page 31

All-in-one dish easy Recipe Roundup mutt A-. i i limit ii in ii nr ii iimiitnti We get occasional calls about Sophie Leavitt's "Penny Pincher's Cookbook" where to send for it and queries about content. Leafing through it again recently, we came upon this recipe a caller had a request for. It is a casserole that bakes layers of carrots, potatoes and onions with chicken, all in one dish, in about an hour. We thought you might find it interesting, too.

With a refreshing salad, this could become an inexpensive, balanced meal. Chicken, Carrot, Potato Casserole: Heat oven to 450 degrees. You need a 9xl3-inch heatproof, glass baking dish to bake and serve the casserole in. Grease with margarine. Cut a 3-lb.

chicken into portion-size pieces. Shred 2 carrots with a vegetable peeler or grater. Slice, thin, enough potatoes to make 2 cups and put into water. fresh, canned or bouillon broth, over the vegetables. The broth should cover the vegetables but not the chicken.

Arrange the browned chicken pieces, meaty side up, on top of the vegetables Sprinkle on salt and pepper and brush with 1 or 2 margarine. Cover dish tightly with foil Place in heated 450-degree oven Bake 15 minutes Turn heat to 400 degrees Bake 15 minutes Remove the foil. Sprinkle some dried tarragon over the chicken Bake 15 minutes Test to see if chicken is done If not, bake 5 or so minutes longer F.njoy your dinner in a dish! Sometimes Mrs Leavitt substitutes 'i cup white wine for 'i cup of chicken broth. She adds: "You might want to thicken the chicken broth with cornstarch or flour, but we like ours 'runny' and full of that fine chicken D. Bon appetit! Slice, very thin, enough onions to make about 1j cup or a little more.

Brush chicken pieces with 1 melted margarine. Brown, meaty sides up, in broiler quickly. Don't burn and don't brown the other sides. Remove to a plate. In the casserole, make a layer of the carrots, top with potatoes, then the onions.

Sprinkle salt and pepper on each layer. Melt 2 margarine, and sprinkle over the layers. Pour 2 cups chicken broth. Maine farmers protest U. S.

import of Canadian potatoes by blocking border Canadian potatoes oy blocking border I i rOTQlO PrOtGSt crossinS by dumping truckloads of potatoes in the vehicle passage ways at Madawaska, Maine. One man was ar rested. (AP Laserphoto) Pantagraph C-7 Bloomington-Normal, Hi. April 2, 1980 Pear melba for a few or many This desseert is easily adapted to suit the number of guests served Pear Melba: 2 tsps cornstarch, i cup cold water. 10 oz pkg frown red raspberries in syrup, thawed.

1 lemon juice, canned pear halves, vanilla ice cream In a small saucepan gradually stir (he cold water into the cornstarch, keeping smooth St ir in raspberries Cook over moderate heat, stirring constantly, until clear anil slightly thickened Otf heat, stir in lemon juice (hI completely (This makes li cups At serving time, place a scoop ol ice cream in the cavity of each pear and top with the raspberry sauce AP. Tamale casserole This Tunuilr Casserole Is delicious served with beer. 14'aoz can tamales with chili gravy, 12 oz can whole kernel corn, II' ati can pitted ripe olives, drained and sliced, 1 1 lb sharp chedilar cheese, coarsely grated Remove wrapping around tamales. saving chili gravy Sine tamales crosswise, 'i inch thick. In an olilung l's tpiai casserole Ulxlixl li inches) stir togt'lhrr the tamales and Iheir gravy, the corn and olives Sprinkle with the cheese Hake in a preheated 4M) degree oven until bubbling around edges and very licit in the center 20 to 25 minutes Tins makes 4 servings Shopping tips for consumers 17 1 just whip out a pencil and divide the cost it's plenty fresh and you save money.

Bread is cheaper than rolls. Be sure to buy enriched bread. Buy cereals that you can cook. They're cheaper and more healthful because most don't have sugar. Don't buy the too-sweet cereals and cookies and candies.

Buy fruits and vegetables in season. Frozen vegetables many times are "specials" so don't miss these bargains. Watch for sales for canned fruits and vegetables. Be smart. Buy foods in the least expensive form; for instance, you get more sliced peaches in a can than peach halves.

Check prices of different cans to see which is a better buy. Check the amount of the contents in the can. Compare sizes of cans; sometimes a small can or container is less expensive than the larger ones. (We know this for a fact; by ounces to see price per ounce, or pound. Larger isn't always better!) Don't hesitate to return dented cans or dairy products that have gone bad in their wrapping.

Nonfat dry milk is a real bargain. You can bake with it and cook with it. It's a true "penny pincher." Know your supermarket. Krow how it is laid out and make your shi pping list accordingly. Start with the household items; and end up with perishable foods and frozen foods last.

For prompt, efficient service, go to your supermarket at "off peak" hours. Try not to shop often even just every other week if you can. You'll save money if you do. Finally, shop where you get the best bargains! By Lolita Driver After a phone call about Sophie Leavitt's "Penny Pincher's Cookbook," we got to rereading it and came upon this list of Sophie's shopping tips. We know you have read this sort of thing till you feel saturated, lectured to and not too illuminated.

But here and there Sophie comes up with some you may not be practicing that could be helpful and dollar-saving. Here are Leavitt's shopping tips: Listen to the radio, read newspapers and watch supermarket advertisements for best buys. USDA reports best buys in produce, eggs, poultry, beef and dairy products. Read columns written by nutritionists and columnists on food articles. Make a shopping list carefully based on your weekly meal plan and the newspaper's specials.

Choose nutritional foods when making your list. Shop early in the day if you can. Never shop when hungry. Take your list and stick to it, except when there are specials when it is an advantage to change. If possible, shop without the children.

Check the cost of the store brand item against the advertised brand as it is usually cheaper. Compare prices and quality. Read the labels. What's in it? Read the dates. Buy the freshest! Save coupons if it is for what you really need.

Remember, a food sale bargain is no bargain if it winds up in the garbage can. Watch for meat and chicken sales. Look for the USDA label. When a supermarket advertises a certain meat at cheaper prices, if you don't see it in the case, ask for it. Try buying less-marbled meats.

Don't pay for fatty" meats; you pay twice once in wealth and again in health. Fat is not protein and you want to buy protein. For stews and pot roasts and ground beef, buy the "Good" Grade. Good Grade needs slow cooking, is less expensive. When meats are too high, buy smaller amounts and add other proteins, such as less expensive eggs, beans, split peas, lentils, liver and chicken.

Buy whole chickens and cut them up yourself. They are cheaper this way. Don't hesitate to buy day-old bread; Side Glances "As near as I can figure, it comes to $14 per inch." m. i. x-rn CHICAGO BLOOMINGTON BUTCHERS 918 W.

MARKET MINONK, ILL. timms' taylor's market Market ARMINGTON, ILL. McLIAN, ILL. All Butter A Sara Lee Pecan COFFEE CAKE 11 'A oz. $J39 FACIAL TISSUE 200 ct 63c Automatic drips fare well in coffee tests market GOOOFIELO, ILL.

PRICES EFFECTIVE APRIL 2-5 WED. THRU SAT. RATH SMOKED SHANK PORTION BONE-IN RlJOTtl MAN STUFFED OLIVES 5K 01. 89c Royal Prince HALVES YAMS No. 303 69 IMA Better coffee notwithstanding, you might consider an automatic drip coffee maker for convenience.

After all, with one of these relatively new countertop devices, you just pour cold water into one end, flip a switch and get hot coffee out the other end. Some models, including the Proctor-Silex, can be operated with a timer, allowing you to set them up when you go to bed so you can awake to the smell of freshly brewing coffee. All the tested automatic drip appliances are variations on a single design theme: The water reservoir is at the top of the unit; the carafe sits in a niche in the machine's body with a warmer-plate below. Consumer Reports engineers had wondered whether the warmer-plates get hot enough to burn the hand of someone who touches them. None of the models mentioned here was found to pose such a danger.

As the engineers do with other electric appliances, they tested the automatic drip machines to see whether they'd be expensive to run. Operating cost for most turned out to be relatively modest. Brewing used less than a tenth of a penny's worth of electricity per cup for most models. By Consumer Reports If you aren't satisfied with the coffee you're making at home with an electric percolator, you might consider switching to an automatic drip coffee maker. Consumer Reports' engineers discovered that automatic drip machines can make better coffee than electric percolators.

But so can non-electric drip pots. In tests of 23 automatic drip machines, Consumer Reports' sensory consultants tried several samples of coffee from each. They also sipped the brew made from a'Melitta non-electric drip pot and from a GE A6P15 percolator. Evaluations were made for flavor, aroma, appearance and body. Based on taste tests, four automatic drip machines were rated highly Norelco HB5140 ($40 list), Krups 261 A $60 Farberware 265 $35 and Proctor-Silex A301N The coffee judged from most other models was judged neither very good nor very poor.

It was, however, better than the brew from the electric percolator. Coffee made from the non-electric Melit-ta ($9) was rated about equal to that made with the top-rated drip machines. Butt Portion lft HAM ib. 99c Center Slices 1 fl HAM Ib. 189 Rath Boneless Flat Whole fain BUFFET HAM ib Swiss Butterball TO TURKEY 12-14 Ib.

av. Ib. I Whole Pork Butt f( ROAST ib vlr OSCAR MAYER 1 CO SM0KIE LINKS 120, I AGAR 4T4Q CANNED HAM sib ll -I Hf ii ii 2 lb. OSCAR MAYER tIAQ WIENERS Lb OSCAR MAYER ClOQ BOLOGNA 12 oz. 1 OSCAR MAYER 1 CO BACON 1 Rtjarci CUT ASPARAGUS SPEARS No.

300 SWEET PICKLES 16 01 9Xc 85" kki itozi; i --(Mills' l-fij Birdiey French onion soup CORN FLAKES 24 01 iuul wmr 8oz. DEL MONTE FRENCH CUT GREEN BEANS 303 38c 75 $1 69 Oregon Form's CARROT CAKE ,7... GREEN GIANT 'BROCCOLI FANFARE YOUR CHOCf 10 oz. Idaho 4Q POTATOES 1 ORANGES 899 TOMATOES ib 59 ONIONS 249 RADISHES ib 49 CELERY 49 YAMS Y5 Grade A Large A EGGS 69 GREN BEAN FESTIVAL 'CAULIFLOWER, MACARONI JAMBOREE 'BROCCOLICALIFORNIA MELODY 75 SLICED STRAWBERRIES 79 DEL-MONTE EARLY GARDEN PEAS 303 i338c II MIXED HUTS 12 0 $J99 French-Style Onion Soup: 5 cups thinly sliced sweet Spanish onions, separated into rings, Vi tsp. sugar, cup butter, 3 cans (each 10 Vi ounces) condensed beef broth, undiluted, 1 quart water, salt and pepper to taste, 6 slices buttered French bread, toasted, freshly grated parmesan cheese.

If any of the onion rings are large, cut them in half; sprinkle with the sugar. In a large non-aluminum saucepot melt the butter; add the onion and cook gently, stirring often, until a pale gold color. Add the undiluted beef broth and the water; cover and simmer for about 45 minutes. Stir in salt and pepper. Refrigerate.

At serving time, reheat and ladle into individual ovenproof casseroles. Top with the bread and generously sprinkle with the cheese. Bake in a preheated 400-degree oven 5 to 8 minutes. This makes 6 servings. By Cecily Brownstone Associated Press food editor Dear Cecily: I'm inviting some friends to come over on a Sunday night to watch a television special.

Instead of having the usual cake and coffee afterward, I want to serve French-style onion soup followed by fresh fruit. I got this idea after reading that "Parisians often make a ritual of enjoying steaming bowls of rich onion soup in cafes after a night of gaiety." Can you pass along an onion soup recipe? ENTERPRISING. Dear Enterprising: Any of your guests who are cutting down on desserts and today who isn't? should bless you for serving French-style onion soup as a nightcap. The following recipe is one that might suit you. Why not give it a trial run before your party? That's usually a good idea when you are serving a dish that's new to you.

C.B. 1 69 ANGEL FOOD BARS. 9 SYRUP I DEI MONTE GREEN BEANS 303 CATSUP 32 0 89' A 24OI $1 19 Come in and see EASTER BUNNY BREAD and EASTER NEST CAKE Pleas makt your order toon for Easter 'Won-l ootl lliis!" 100 fi t4 qq TYLENOL 12 01 Liquid t4 C7 MAALOX U3' PRELL 99C LATEX GLOVES 99C DEL MONTE JUICE PAK rft PINEAPPLE nod. t5r DEL MONTE CHOC. OAf PUDDING 4Puk OiT DEL MONTE AAa FRUIT CUP 4 Pk 65r fiQc "Hairy Foods!" BORDEN'S t4 OQ SINGLES CASINO-3 VARIETIES t4 CC CHEESE KRAFT PHILLIE so, Rrjorti STICK MARGARINE 4iT DEL-MONTE AAa TOMATO JUICE 400, Otr DEL-MONTE STEWED Aflfi TOMATOES 303 4lT DEL-MONTE IAa TOMATOES 303 45r DEI-MONTE A AVa SPINACH 303 Zoyc P38c I DEL-MONTE I 1 GOLDEN Oil 4 1005 N.

Main Bloomington, III. SCOTT TOWELS Jum ro DO For Easier BreakfostDinner, Try our Crescent Roils ALUMINUM WRAP imt I ft I rnDu I Frpnrh Pastries "ffr I HI vwmi Open 6:30 A.M. to 5 P.M. HOT BREAD DAILY 7:30 A.M.-9:30 A.M. 12 Inch and Bread Daily DEL-MONTE FRUIT pp.

COCKTAIL 303 55C DEL MONTE CLING A PEACHES 2, byc DEL MONTE PAa PEARS 303 5iT Ws? I a 303 Can OftN SIMtSAT 11 WW KM JI HJ Oihtr trtadi Avoi'ab't: Viinna, Boguft, Short loaf Country Styli Our brad mad with no togar, no fatt or addltlvos. 1 una A 1.