Newspaper Page Text
— Griffin Daily News Wednesday, April 2,1975
Page 18
WSAVINGS
iBBiIN EVERY
„„„,. Mon. ll.ru Sul. Murrh HI April S. 197.1. Quunlily Riphl. Hr.rrrrd.
Von* »o/rf tn Dralrrn.
DEPARTMENT
yMMt v- v 4*i4 4 Z_>
“■—i————— ———
hormel cure 81 e — QU p(ffHo JHUH)
HAMS *l w 55«
FRESH SAVE 50c
GROUND Lb CHICKEN FAMILY PACK
DEEC Includes 1 lb. Salad, 1 lb.
DtLI Baked Beans.
(IN 5 LB. FLAVOR SEAL PAR)
MEAT, BEEF, OR GARLIC CHOCOLATE CHIP,
1/ n/>/* r n BUTTER, SUGAR &
KROGER BOz. OATMEAL COOKIES
SAVE 20c PKG. DOZEN 99 C J
K KiAiA J i k k KIAaA A J
f KROGER A
SANDWICH BREAD
133* J
ASSORTED VARIETIES [
OLD SOUTH FROZEN ° ur odveritsed specials on our shelves « l
__..._ aimA 4 L '"‘ ■ »■■£ when you shop for them. Sometimes,
FRUIT PfIRRI FR\ PKG v due to conditions beyond our control, J*yZ< \ ’
■ HUI I VUlrlrfeMlV we run out o f an advertised special. f i \ \*V
CLOVER VALLEY IMITATION — ’VSJ’«!« '
UAVniIUkICC ■ 32 01. > > C which entitles you to the same ad-
(fin | (JNlwilvL I K vertised special at the same special
■**"* AW Ar
k k.LUii kAAilid
Bake-’em-yourself crackers
By Aileen Claire
NEA Food Editor
When a food shopper com
plains about the cost of a full
marketbasket, does she
separate the food from the non
food items? Or, does the
shopper even consider or total
up the cost each day or each
week of such snacks as
pretzels, crackers, chips, can
dies?
Try totaling the amount spent
for these each week and you
will be in for a shocking revela
tion. It costs less to make your
own snacks. Popcorn, for exam
ple, is less expensive to pop at
home and you also can make
your own crackers.
This latter is something few
have done in decades. For those
who must follow a low
cholesterol diet, making your
own snacks is a big encourage
ment. At least, you know what
the ingredients are. Homemade
crackers also may have as
many seasonings as you want.
Try these Carefree Promises or
Lo-Chol Cornmeal Crackers the
next time you have some extra
time to spend in the kitchen.
CAREFREE PROMISES
3 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup (1/2 pound) margarine
1 cup (1/2 pound) creamed
cottage cheese
In a large bowl mix flour and
salt. Add margarine and cot-
z ; X CLIP ‘N’ COOK
Happy time dip | Copley News Service
Vi cup dairy sour cream or Imitation aour cream
Vi cup low-fat cottage choeeo
1 teaepoon onion powder
1 teaepoon salt
16 teaepoon popper
V. teaepoon soy sauce
Vi teespoon freshly grated lemon peel
IVi tablospoona freshly squeezed lemon Juice
3 tebleepoons snipped frosh parsley
Thoroughly combine all Ingredlonta; chill thoroughly. Excellent as dip for frosh orange seg
ments or raw vegetables. Makes IVi cups.
Consumers put chill
on frozen foods
By RON WELLS
Copley News Service
In 1974 the frozen food in
dustry in the United States
topped the $8 billion level in
business, but 1975 may be a
different story.
‘There has been a soften
ing of the frozen food market
and it’s being felt by every
one from the grower down
through the processor,
broker, distributor to the
grocer,” said Robert K.
Pedersen, president of Ore-
Ida Foods, Inc., a wholly
owned subsidiary of the H. J.
Heinz Co.
According to Pedersen, the
reason for the downturn in
the frozen food market hinges
on a chance in consumer buy
ing habits.
“Consumers are being
more selective in their food
buying and they’re wasting
less,” Pedersen said in an
interview. “We find that
mom is only preparing and
putting on the plates portions
which will be eaten.”
Pedersen said that con
sumers are also using the
foodstuffs they have on hand
rather than buying to replen
ish supplies.
“Long range, this practice
is going to have good results,
but short range the frozen
food industry will and is suf
fering,” he said. “Consumers
must realize that more of the
monthly budget is going to go
toward food and the frozen
food industry is going to have
to make certain adjust
ments.”
Pedersen, who is chairman
of the American Frozen Food
Institute and past president
of the Frozen Potato Prod
ucts Institute, has spent the
last 25 years in the food-pro
cessing business with Heinz
Co. subsidiaries Star-Kist
Foods, Inc., and Ore-Ida.
"Everyone, consumer and
/ manufacturer alike, wants to
stretch their money wherever
they can,” he said. “The con
sumer is doing this by con
trolling expenditures and
waste. The frozen food indus
► try can do this by conserving
energy, improving packag
ing, distribution and mer
chandising.”
Pedersen used the Ore-Ida
operation as an example. Un
til recently the company’s
standard operating proce
dure was to shut down for one
. or two months during the
summer and process its prod
ucts during the winter.
Since the energy crisis,
however, this practice has
meant paying higher fuel
prices and experiencing cost
ly delays when fuel wasn’t
available.
“Now we shut down for one
tage cheese, cut in with a
pastry blender until well blend
ed. Wrap dough in waxed paper
and chill at least 1 hour. On a
well-floured board roll out
dough one-eighth-inch thick.
Cut out dough with a 2-inch
cookie cutter and place on an
ungreased baking sheet. Prick
each cracker with a fork. Bake
in a 450-degree oven 12 to 15
minutes until lightly browned.
Remove from baking sheet and
cool on a rack. Makes about 100
crackers.
VARIATIONS:
Caraway Crackers: Add 4
teaspoons caraway seed to
dough.
Sesame-Onion Crackers: Add
4 teaspoons sesame seed and 4
teaspoons grated onion to
dough.
Poppy Seed Crackers: Add 2
teaspoons poppy seeds to
dough.
Herb Crackers: Add 4
teaspoons chopped parsley, 4
teaspoons snipped chives and
one-half teaspoon dried dill
weed to dough.
LO-CHOL
CORNMEAL CRACKERS
1 cup yellow cornmeal
IVI teaspoons sugar
1 teaspoon salt
1 teaspoon grated onion
2 tablespoons margarine
1/4 teaspoon Tabasco pepper
sauce
V/i cups boiling water
1 egg white, slightly beaten
In large bowl, combine cor-
or two months during the
winter and store our potatoes
in special warehouses,”
Pedersen said. "Then we
work through the summer
when energy supplies are
more plentiful and cheaper.”
Pedersen said that Ore-Ida
and the rest of the industry is
developing new package sizes
designed for one or two serv
ings instead of the usual four
to six servings.
Also, producers such as
Ore-Ida are making greater
I HUTSON'S GROCERY I
I 603 E. Chappell 227 4343 ■
Turkey Pan Beef l
Necks Sausage Tripe I
pl 00 3Jl“|
Chuck Fat Back I
“ Beef 31
| 69 c jgc s]oo I
I Happyvale | Irish Yellow
Meal Potatoes Onions
p [z-zyl
''' 'jot/ '* ' v k '
v I
Al':;.-'’ 1
Ever thought of making your own crackers? It’s easy.
nmeal, sugar, salt, onion,
margarine and Tabasco. Add
boiling water and stir until
water is absorbed. Stir in egg
white. Drop by teaspoon on
use of coupons as away to
stimulate sales and attract
new customers to try their
products.
“People don’t realize it, but
the frozen food industry is
nearly as large as the can
ning industry,” Pedersen
said. “Yet for all our success
we’ve made one costly error.
We’ve stressed the quality of
our products to the point
where the consumer thinks of
frozen foods as high-priced
gourmet products.
greased baking sheet. Bake in
400-degree oven 15 minutes.
Remove and cool. Makes 4
dozen crackers.
I NEWSPAPER ENTERPRISE ASSN I
MONDAY
MENU by aileen
Carrot/raisin salad
*Mulligatawny soup
Toasted French bread slices
TUESDAY
MENU by aileen
Tomato soup
Open-face
salmon/cucumber sandwiches
Fudge brownies with
vanilla ice cream
WEDNESDAY
MENU by aileen
•Carefree Promises crackers
Mixed green salad
Fish fillets
Boiled potatoes with dill
Poached pears
THURSDAY
MENU by aileen
Lettuce salad
Meatball hero sandwiches
Pineapple sherbet
FRIDAY
MENU by aileen
Fruit punch
Quick chili-dogs
Vanilla milkshake
•Oatmeal bars