‘
\

Wise consumers try to
stretch their food dollars as
far as possible while
providing nutritionally-bal-
anced meals for themselves
or their families.

The following hints from
the Canadian Frozen Food
Association on how to
handle and serve frozen food
and the various types of
freezers available on the
market will assist menu
planners in getting the most
out of food dollars:

How to handle frozen foods

e Don't overload the freezer
because overloading
decreases efficiency. Three
pounds of frozen food per
cubic foot of freezer space is
a food rule.

© Defrost your freezer about
twice a year.

° To keep frozen foods at
their best, keep your freezer
temperature at -18°C or O°F.
Read the temperature on the

Making the most
of your frozen food dollars

thermometer placed at the
front of your freezer, fairly
high up in the food load.
Check this regularly.

© Shop the freezer section of
your supermarket last. Have
your purchases wrapped
separately, in imsulated or
double bags, whenever
possible. When home, put
away frozen foods first.

purchased foods at the
bottom shelf or next to the
walis of a chest freezer.
Provide for air circulation
around frozen foods.

© Estimate how much food
your family will eat in a
given period and buy frozen
food products according to
your needs.

food

* Avoid buying food that is
discoloured. Also avoid torn
or misshapen packages,
packages that are soft or
show signs of thawing and
packages that show signs of
frost on the outside.

* Keep similar foods
together in baskets or
shelves in your freezer.

© Rotate foods in the freezer
— store newly frozen or

* Take advantage of frozen
food specials. Having a
variety of frozen
products on hand enables
you to prepare a snack or a
meal for unexpected guests.

¢ Do not overcook foods as
they will cook a little more
when reheated.

¢ Rotate
freezer,

foods in the
and use the oldest

FROZEN MEAT AND VEGETABLES form the bash of this casy to make chill

skillet.

The winner of our recipe]

contest Uhis week 1s Leshe

Bulmer with her recape for

Broccols, Rice. Cheese
Bake Ms Bulmer wins a
voucher for 3100 worth of
meat of her chenace from
TOWN BUTCHER LTD.
1254 ynn Vallcy Rd North
Vaneourvct

You could be our neat
winner Scod your favorite

the North Shore
News Kectpe Comtest, 202

recipe be

1139 Lansdale Ave North
Vancouver HO VIM JHA
Be oapre te ameticde yous

tete phone 6 Wittiai

Ph Buy
Smoked
Salmon

925 1278

we cpetliverr

(vim catty protec REC)

A classic combination bake

BROCCOLI, RICE,
CHEESE BAKE

2 cups Cooked roe

i phe chopped browcoh
(!Oo2 frowen) ¢ooked
and drained

1 can gotden mushroom

soup

of small yar Cheeze Whiz

‘. cup hopped onion

Seven Seas

« cup chopped cete ry
1 tbsp Lapton omeon

soup mar

Combine nce broceoh,
soup and  «beesc Saute
omeon and celery Add to
mixture along with fo3sp oof
Lapton omon soup Bake
minutes at JSR oven an

greascd ( assenole Gish

Serves sin

saban atpener Cds
Basan rrmepe ee Uber OO te
Navenegrds
cevahes cchas Bh gees gee et
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VA ct tenes

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products first.
inventory.

Refreezing

© Most foods can safely be
refrozen if they still contain
ice crystals or are about 40°F
and have been stored no
longer than 1 or 2 days at
refrigerator temperature
after thawing. However,
these foods should be used
first.

e You can safely freeze
leftovers, preserving § the
natural flavors, color and
texture.

© Even pancake batter now
comes frozen. And it only
takes 3 minutes lo prepare.

© Be creative. For instance,
frozen waffles can be served
with a shnmp sauce for an
entree, or with strawbernes
and a topping for dessert.

Keep an

An easy
chili skillet

EASY CHILI SKILLET
(makes 4-5 servings)

1 pound frozen sausage
meat, thawed

! cup diced frozen onlon

¥% cup diced frozen green
pepper

(19 oz.) can Comatoes
cup water

cup broken spagheth
to 1'A tablespoons c hih
powder

1'A teaspoons salt

Combine

Sausage meat,
omono and green pepper in a
large frypan Saute over

medium heat until meat as
browned, about 10 minutes
Drain off fat af) necessary
Add tomatocs and star to
break up Add water.
spaghet, chil powder and
salt Mix until well
bined
to 18)
constantly

com
Sammer. covered. 25

minutes stirrinyp

CeStit DULMER

Floating Seafood Kestaurant

DDdewne aabrancve cf Deeg: te vee

teesee gerbes ce eb Wee eee Lt

tiles a Se v. ate

$44

C5-Wednesday, June 18, 1980 - North Shore News

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