The Blade, Toledo, Ohio, Kathie Smith Column
By Kathie Smith, The Blade, Toledo, Ohio
Jun. 1–Make your own soda-fountain special for an economical treat with the added benefit of calcium.
When vanilla ice cream is on sale, buy a half-gallon and keep it in the freezer, at a cost of approximately $3; buy a box of vanilla wafer cookies at about $2, and a 12-ounce can of root beer (this week a 12-pack was $2.50, which makes one can about 20 cents). For $5.20, you can make six small floats plus 12 mini ice cream sandwiches (two per float) with plenty of ice cream and cookies left for other desserts.
For ice cream sandwiches, make 12 mini scoops of slightly softened vanilla ice cream. Place scoops on the flat sides of 12 cookies; top each with a second cookie and press together gently. Wrap airtight and freeze until firm. Using 6 small juice glasses, place a small scoop of ice cream in each glass with about 1/3 to 1/2 cup root beer. Serve with ice cream sandwiches.
The small serving size is a calorie-smart treat. But a mini float and a few mini ice cream sandwiches are plenty to fill up kids and adults. It’s also a good way to add calcium to your diet.
Calcium is readily absorbed by the body when it’s consumed in dairy products, according to Joyce McDowell of the OSU Extension Community Nutrition Program.
She is concerned that fresh fruits and vegetables and milk are among the first things that get cut from the budget when grocery bills increase.
According to the Official USDA Food Plan: Cost of Food at Home at Four Levels’ thrifty food plan, a family of four with children between the ages of 6-8 and 9-11 could be fed for $131.60 a week in February, 2008. That is 6 percent higher than February, 2007.
"To be able to buy food that cheaply, it means eating all of your meals at home, cooking from scratch, watching portion sizes, and using everything," she says. "You can’t throw away any leftovers."
She notes that dry milk is cheaper than fluid milk and is often available at food pantries. If it’s really cold, it is more appealing. Reconstituted dry milk can also be used in casseroles, sauces, and other foods.
Parents should encourage children to drink milk at school. Milk is often available for free or reduced cost through school-based breakfast and lunch programs for children from low-income families.
Watch for sales on milk and fresh produce. Also, be sure to look for canned fruits and vegetables, which can be among the cheapest options, especially the store brands. Buy in bulk if possible.
Choose cereals that have whole grain. Oatmeal is a great option when purchased in bulk and not packaged for the microwave, which is more expensive. After all, cooking oatmeal on the stove takes only a couple of minutes.
The less processed the food, the cheaper you can get it. Eggs still are an economical choice. Make your own waffles and pancakes (double the recipe and freeze the unused portion to microwave for another morning).
Serve meat in casseroles, fajitas, stews, and soups to stretch dollars.
John H. Burson, the Confrerie de la Chaine des Rotisseurs Toledo Bailli, has been elected Bailli Provincial Midwest, and will serve on the organization’s 15-member national board of directors. Ann Sanford will become the Bailli, or leader, of the Toledo chapter. Janet LeGolvan will continue to serve as the Midwest regional editor of the Chaine’s food and wine publication, Gastronome.
Mr. Burson, Ms. Sanford, and Mrs. LeGolvan will attend a formal induction ceremony on June 30 at the historic Faneuil Hall in Boston. The Toledo chapter will celebrate its 25th anniversary in 2009.
For information on Chaine membership, call Rene M. Hadley at 419-321-1328.
The Ohio State Fair will be held July 30-Aug. 10 at the Ohio Expo Center in Columbus. Deadlines to enter the contests and competitions are approaching. You must enter the baking, cooking, and preserving competitions in the Family Arts & Crafts division by June 20. Complete exhibitor information packets are available online at ohiostatefair.com/osf/osf3.htm. For information call 888-OHO-EXPO or 614-644-FAIR. Or visit ohiostatefair.com.
The Opryland BBQ Summer Series will run on selected dates through Oct. 8 at the Gaylord Opryland Resort & Convention Center in Nashville.
The series of special cooking events is designed to showcase award-winning professionals who compete nationally on the Kansas City Barbecue Society circuit.
For each event of the series, the resort has a special vacation package that includes accommodations. For information, visit www.gaylordopryland.com.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
Kathie Smith is The Blade’s food editor.
E-mail her at food@theblade.com Read more Kathie Smith columns at www.toledoblade.com/smith
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