Newspaper Archive of
Valley News and Views
Drayton , North Dakota
April 25, 2013     Valley News and Views
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April 25, 2013

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Page 10 April 25th, 2013 ......... Valley News and Views In the Midwest, most of us have been looking out our windows at a giant walk-in deep freeze since late fall. I think most would agree that we are ready for the outdoors to go through a "defrost cycle." However, instead of complaining about the weather, let's be inspired by it. If we are "cooped up" in our homes by ongoing snow, sleet or rain, we could use some of the time indoors to prepare meals ahead of time and freeze them. That way, when warm weather welcomes us outdoors, we can grab something homemade from our freezer. It can cook while you are gardening or mowing the lawn. Preparing a few meals at a time and freezing them has several advantages. If we have food ready to pop in the oven, then we are less likely to eat out. Meals in restaurants often cost three or more times the cost of preparing them at home. Having meals in the freezer helps prevent the "what's for dinner?" dilemma. You have the main course ready to heat and serve. All you need to do is add a few items, such as a salad, fruit and milk, to have a balanced meal. If you prepare your own "convenience food" at home, you also maintain control over the ingredients that you use. For example, you can use reduced-sodium or reduced- fat products if you prefer. If you prefer enchiladas with less "zing" you can adjust the spiciness of the salsa you use to create them. To add variety to your menus, you can try "meal exchanges." This works like a holiday cookie exchange. Try preparing an extra recipe of a casserole and exchanging it for one a friend prepared. To expedite home food preparation, you can set up an "assembly line" and encourage other household members to join in the fun of creating some meals. Turn on some music to enemize vour crew. We reserve the right to limit quantities Not all safe items available at all participating stems, Stang and ending dates may vary by store. Not responsiNe for graphic or typographical errors. SALE PRICES GOOD APRIL 24 - APRIL 30 PHONE 701-454-38 | 1I DRAYTON, NORTH DAKOTA H_QU_R: Monday & Thursday 8:00 A.M. TO 8:00 p.u. t TuBs., Wed,, & Fd. 8:00 A.M. TO 6:30 P.M. Saturday 8:00 A.M. TO 4:00 P.M./Sunday 9:00 A.M. TO 4:00 P.mL Hy-Top $ l Creamettes Hy-TopSaltine Crackers ............. 16ozs. $ I 75 OZS. ApplesauCeBy.Top ................. 25 4/$00 Tomato Soup ............ m.s ozs. Hy-Top 415300 Chicken Noodle Soup.., o.5 ozs. Armour 4/S30 o Vienna Sausage ......... 4.z5 ozs. A.ort 4/$500 Rice-A-Roni .............. 6.5 ozs. OLD DUTCH s2,, Quaker's Assorted $249 Spaghetti ................... 2 b. Box Granola Bars ..................... Cmamettes S299 ,u.,,, s2" Vermicelli .................. 2 b. Box Meaty Meal Dog Food ...... 5 =b. Bag Creamettes $299 Hy-Top Foam Cups ............... 28 Count $1 29 Elbow Macaroni ........... 2 b. Box $1 49 ly-Top " Hunt's -7/8" Foam Plates .... so Couot $1 75 Barbecue Sauce ........... 21.6 ozs. $2 99 y-Top $599 Aunt Jemima Pancake Syrup ............. 24 ozs. Dharcq)al ................... 6.6 =s. Sunt Jemima *2" .rTop S24, Pancake Mix ............... 2 i. Box Lighte Fluid ................ ozs. FROZEN DEPARTMENT All Natural Beef SIJ 79 Sirloin Tip Steak ............ Per . Quick & Easy $A99 Sausage Patties ..... 26.6 ozs. q SCHWEIGERT A/@lmNN OSCAR MAYB COTTO SALAMI or  II A A SLICED BOLOGNA,, Turkey Valley Farms $1 69 Ground Turkey .......... 6 II OZS. John Morrell 3/$ O0 Jumbo Franks ...... 6 ozs. P ....... CASS CLAY HALF & HALF CASS CLAY 1%- 2% - SKIM E-Z GRIP MILK CASS CLAY ORANGE JUICE $979 drill 64 ozs. Pillsbury Chocolate Chip $249 Cookie Chub ............ l.S o. Caes Clay Assorted $329 Cottage Cheese ..........  oz. Cass Clay $2" Swiss Chocolate Milk ....... 64 oz. Crystal Farms $2" Ricotta Cheese ............ 5 o. T. J. FARMS SHREDDED HASHBROWNS BANQUET ASSORTED S138 "W DINNERS 4/=I 00 S0000IYAWBERRIES ..... I I = I I.I,,,,..GRANNY00IIIii,,s 1. ......... .,_v. .1 Lu. s ........ " ,T, " iii:i! CASSIcE CREAMCLAY :0;w. $100 $__100er'91 S008, ONIONS ........... Per lb. :i! NGES ....... tb, Minle MaiFrozen Orange Juice ,2oz.' Can ;P;; U " 2 ] ..o, Whipped Topping .... 2 oz. Tub I ==, S S8 =,c, . . s ,, ..... = ,,,, oo---' --, ....................   [er POt Pies .................. zo.  Dean's 4/$1E00 AV I N( % AU;HEAERE DM/O Green Giant 49 Vegetable Medleys... 9-4 oz. $1- Keep things moving smoothly with these tips: * Be sure you have space in your freezer before you begin. You may need to reorganize your storage area. * Gather freezer containers or freezer bags, marking pens and other supplies you need. You might prefer to use disposable foil pans, especially if you are exchanging meals with other people. * Check which ingredients you already have, and then create a detailed shopping list that combines the ingredient amounts from all your recipes. For speedy shopping, organize your list according to the layout of your favorite grocery store. * Organize your workspace and assemble the tools and equipment you need. * Combine similar tasks. If several recipes require chopped onions, chop them all at once. Check out this handy freezer-meal planning publication from Utah State University Cooperative Extension. It provides a week of menus and preparation instructions featuring chicken and ground beef. It's available at http://tinyurl. com/foodpres. For more information about nutrition, food safety and health, see http://www. or check out the Prairie Fare blog at http:www.prairiefare. Here's a way to create some ready-to-go, single-serving burritos that just need to be heated in a microwave. Make Ahead and Freeze Black Bean and Rice Burritos 3 c. uncooked rice 3 cans black beans, rinsed and drained 1 (1.25-ounce) package taco seasoning 1 c. salsa 8 ounces pepper jack cheese, shredded 8 ounces Monterey jack cheese, shredded 20 burrito-sized tortillas Salsa (at serving time) Cook the rice according to the package directions. In a colander, drain and rinse the black beans. In a large bowl, stir together the black beans and taco seasoning. Add the cooked rice and cheese and stir to combine. Fill the tortillas with the rice and beans. Wrap each burrito in plastic wrap and store in zip top freezer bags. Be sure your freezer maintains a temperature of 0 F or lower. For best quality, use within three months. To heat, remove plastic wrap from burrito and place in a microwave-safe container. Microwave for 1.5 to 2 minutes. Note: Microwave ovens vary, so experiment with your microwave oven to determine a cooking time when the burrito is fully heated. Write it on the outside of the freezer bag for future reference. Makes 24 servings. Each serving has 350 calories, 9 grams (g) of fat, 54 g of carbohydrate, 14 g of protein and 730 milligrams of sodium. (Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension Service food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.) "Doing business without advertising is like winking at a girl in the dark. You know what you're doing, but nobody else does." Steuart Henderson Britt So Advertise in the Valley News and Views