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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 1, 1976)
I Portland Observer A7 Traditional foods bring luck H A M HOCKS with T l'R N IP G R EEN S Ring in the New Year with a collection of traditionally lurk bringing diahes for family and friends. They're simple to make, delirioua to serve, and nutritious to eat. Plus, each symbolizes lurk and prosperity for the year ahead: Hog Jowl with Black-Eyed Peas, Ham Hock with Turnip Greens and Sweet Potato Pie. This selertion, prepared by home eronomista for Morton Salt Company, makers of Morton L ite Salt, a salt and potassium rhloride mixture, are perfert for the non holiday meal, too. 1 large ham hork 3 lbs. turnip greens 1 teaspoon Morton Lite Salt (a salt and potassium rhloride mixture) or regular table salt Wash ham hork and wipe with damp rloth. Plare it in saurepan filled with water and put over medium heat for 40 minutes or until tender. W hile ham hork is rooking, wash and pirk turnip greens. Add greens, Lite Salt and rook for another 30 minutes. Serve as an arrompaniment to any entree. Serves four. HOG JO W L with B L A C K -E Y E D P EAS SO U T H E R N S W E E T P O T A T O P IE 2 3 lbs. hog jowl 1 */t teaspoon Morton Lite Salt (a salt and ;.c>assium rhloride m ixture) or regular table salt 2 3 rups water 2 rups black-eyed peas Remove all broken bits of peas, wash, rover with rold w ater and set overnight. Singe bits of hair from hog jowl, rinse thoroughly and plare in saurepan filled with water. Cook over medium heat for 30 45 minutes Add peas and rook until almost tender. Add salt and rontinue to rook over medium heat for 10 minutes. ■ Serves 4 to 8. 1 pastry stirk 1 large ran sweet potatoes 1 rup brown sugar (parked, 3 eggs, beaten well 1 rup evaporated milk •/> teaspoon Morton Lite Salt m ixture (a salt and potassium rhloride m ixture), or regular table salt 1 teaspoon nutmeg */» teaspoon mare '/« teaspoon vanilla flavoring Roll pie tru st very thin. Be sure to roll from the renter to south, north and/or east and west on floured board. Fold by Cal William a hand washed, don’t wring it o u t This will cause wrinkles. A robe made of acetate or triacetate and nylon blend requires more gentle handling to retain the soft, fuzzy pile. Again, turn the garment wrong side out, use warm water rather than hot, and wash separately if the garment is a dark or bright color. Do not use bleach. Use the delicate or gentle cycle and four to six minutes of washing. When the wash cycle is completed, shake out the garment and hang to dry on a plastic hanger. Drying in a drier can cause exress wear on the pile and loss of the fuzzy surface. However, if tumble drying is preferred, use the gentle or delicate setting and low heat. Remove the garment as soon as the drier stops. If you have a new pile fabrir robe, read the rare label thoroughly. Various fibers and fabrirs used to make the soft, fuzzy, warm robes require different kinds of care. If the robe is made of rottou or cotton blend velour, it ran be washed the same as rorduroy. Turn the garmet inside out to protert the pile and prevent lint pick-up. Use the warm water, not hot, setting on the washing marhine to prevent exress bleeding and rolor loss. Wash dark rolors with similar dark rolors if the garment is labeled "Wash sepa rately." Add detergent or soap to the wash w ater and set for a regular cycle, six to eight minutes. D ry in a tumble drier to fluff the nap. If the garment is tru st in fourths and plare in pie pan. Open, smooth into pan and prirk bottom and sides, flute edges. Mash potatoes, mix sugar, salt and spires. Add beaten eggs and milk, and flavoring. Pour mixture into prepared unbaked trust. Bake in hot oven 400® F. fpr 10 minutes, then 20 30 minutes in oven 350® F. or until knife tomes out rlean in renter. C R UST 1 pastry stirk 1 */i tablespoons rold water Plare pastry stirk in mixing bowl. Mix lightly with a fork, adding rold water. Roll dough into a ball and rhill about 15 minutes. Roll and prepare as direrted for sweet potato pie. Food gifts require care C heese by lo d H a m ilto n sp reads and cheese foods Refrigerator temperatures will lengthen the storage life of opened jars. I f mold develops, remove the mold and a good portion of the product beneath it. Cakes and cookies - store these products at room temperature, or freeze them for later use. Nuts - Refrigerate or freeze nuts in airtight containers for longest storage life. Unshelled nuts may be stored at room tem perature about six months. Discard any nuts that show signs of mold or spoilage. (This mold is toxic.) - pasteurized vacuum sealed jars may be stored at room temperature. After opening, store them in the refrigerator and use within one to two weeks. Dried fruit store dried fruit in tightly closed containers in a cool spot. Check periodically for mold. Extend storage life by refrigeration or freezing. Jams, jellies and preserves -- these products may be stored at room temperature if sealed with paraffin or sealed under vacuum with canning lids. If you receive food gifts under your Christmas tree, care for them properly. Here are some helpful suggestions: Hard cheese (such as cheddar, Gouda, or Swiss, - wrap the cheese tightly and store in the refrigerator. I t will keep several months unopened (especially if there is a scaled wax covering,. If mold developes, cut off the mold and a good portion of cheese beneath it. MBKHMMHI ♦VOUS T o m a to Juice G r a p e fr u it Juice V,««4 S o ft M a r g a r in e Tewa Maata flaest Qaellly (aldbraak Tweet Tabla t f n d 46-oz. Cans 1-LB. Tub V e lk a y S h o rte n in g AH-parpoto Skerteaing Town Hoots f r a i l laics 3-LB. Can wtsunae . SAPtrnurr ; < < V f ’oaaro «*•«»( Vslkad Mo«rrc» SAVE NOW! G re e n B ean s C ling P eaches Sm all N ew P otatoes iSLe Red K id n ey I or P in to Beans Tewa Neats Cat er Sliced 1 2 CAM O f « . , . f NIL CASI O f 24 . . . Lucerne D ry M ilk Tewa Neate Halves er (Sees L 2 C A S IO F I2 ‘X *4. . I 2 CAM O f I t f i l l CASI O f 2 4 I f O U CASI 0 f 2 4 . la tte e ! Mixiag *X M M IJ O 2 0 GT. Size TONI CNOICI 16-oz. 1S-0Z. O ra n g e Juice [ 0 1 0 0 % Rare ' NpK florida falce 1 2-oz. Can 2 89' j NON-FOOD DEPT. BUYS! 9 H air Spray " s 42* 0 Sham poo w /P r o te k i —62* 9 S anitary Napkins s1“ 0 0 9 9 Creme Rinse Brocade Spray Hand Lotion Class Cleaner lin t . 9 Disposable Diapers XZ. $1M © C a l T ra y Absorbent W hole Fryers : P ork S teak <6^ f t ^R < Ponfry' J 0* ■ _ _ ■ A v a i la b l e o n ly a t S a f e w a y ! w it h B a k e S h a p e Frosted Cup Cakes Many Flavors - Plain lead White or Chocolato Pork Shoulder $ Boneless Beef S t e w i z i l " * ♦ B e e f P late Shortribs .8 8 * $ Sliced Bacon Wtytawtn pbf.^1 0. ¡fish & Cheese Squares 78* 4kW hole Hog Sausage STORE BAKERY I ,s 9 Sliced Beef Liver © C o rn e d Beef k 78* StM oiaM Irkfcat 0, f © F re s h Beef Hearts a 68* Fish Sticks CUSPS I n ih A f Pro wok od A. 98* DELICATESSEN $ Reser's S a u s a g e ^ ’X ’ l 11 □ Braunschweiger *7 8 * Community Calendar General Registration for winter term classes at Portland State University is Monday. January 5th. Evening classes will start that night and day classes will begin January 6th. The January 5th registration is broken into two parts. Students who participated in advance registration by filling out course request forms December 5th through December 16th will be allowed to add or drop courses starting at 8:00 a.m. in the main gymnasium in the Health and Physical Education Building (930 S.W. Hall,. Students who did not participate in advance registration may register for w inter term classes beginning at 10:00 a.m. in the gym. Three Seasons A rt Gallery will present drawings of the Portland area by Charles S. Reynolds with an artist's reception opening the show on January 10th fr >m 7:30 to 10:00 p.m. M r. Reynolds has painted and drawn for the last th irty years and his work in this show will be composed of felt-tip pen drawings and pastels depicting the Portland w aterfront and industrical scenes. The John R. Leach Y M C A is offering a class in Suieido, the joy and meditation of swimming. The course will stress yogic or zen-meditation swimming based on suiei jutsu, an ancient Japanese budo, or Samurai military art. This is probably the first time such a course has been offered in the U.S. The course will be taught by Fred Eckhardt, who learned this style of swimming during three years in Japan. The course w ill stress meditative or utilitarian sv-imming rather than combative arts, and will consist of ten onee-weekly water sessions, plus four lectures. Persons wishing to enroll should be good swimmers fourteen-years or older. Class starts Thursday, January 8th. 1976 at the John R. Leach Y M C A . Time: 8:00 p.m. $14 for members and $20 for non-members. Assertiveness training, a four-session program for men and women to demonstate the use of assertiveness skills to strengthen significant relationships. Training begins Thursday. February 5th, 1976 from 6:30 to 9:30 p.m. through February 26th, 1976 at the cost of $25 per person. Assertiveness training can assist you to accept and appreciate the differences between yourself and significant others. Is this the year for you to start something different? Find out w hat s doing in the women's community by attending a Preview of Women's Programs at 10:00 a.m., Wednesday, January 14th in the Division of Continuing Education building. Coffee and conversation will be offered by class instructors and members of the V IE W (Volunteers in Educating Women,. W inter classes include Search and discovery, part 1, a five week exploratory workshop beginning January 21st, Wednesday. Search and Discovery, part 2, (testing and counselling, follows on February 25th. Cornered by the camera in his barber shop is M r. Elijah Cash. Cash moved to Portland in 1946 and opened a barber shop where the Holiday Inn is now in N .E . Portland. In 1960 he moved to his present shop, 4603 N. Williams, Cash is married and has one son and three grandchildren. Cash's shop is one of the leading in the Albina area. W e asked Cash to what did he contribute to his success? Cash, stated, “M y wife is the backbone of my career." Cash is a member of Bethel A M E Church, active in the church choir, the Wednes day night prayer, band, and as a member of the Trustee Board. Cash has an assistant, Geneva Knawls who has worked with him for fourteen. Cash stated that she does a very excellent job. CASH ” Largo A Juicy with Old-fashioned Flavor H t J O l «11 f/ light A Crisp Great Denkart APPLE SAUCE CAKE DONUTS 12 . W tSAVER( "Corn-rowing," a hairstyle that many Black women have adopted as an expression of cultural beauty has turned into a special boon for mothers with young, school age children. Neatness and convenience are two good reasons for corn-rowing a child’s hair. The braids stay in place and don’t have to be done and re-done everyday. A special plus is that by simply adding different color ribbons, beads or bar rettea the hair style can look different everyday. When corn-rowing, however, take into consideration the fact that the scalp needs almoat as much care as the hair. To help keep it looking and feeling healthy the scalp should be lubricated daily. Pommades tend to be too greasy and can clog the pores on a child's scalp, so use what smart mothers have been using - baby oil. It's the best solutionJor keeping the scalp lubricated without leaving hair feeling and looking greasy and oily. W arm a little less than one ounce of baby oil by holding the bottle under warm running tap water. Apply by dabbing the warmed oil to the “parts” in the scalp and rub gently with the tips of your fingers. Daily applications will help improve the condition of your child's scalp and leave her hair looking great. Even a child can be proud of how she looks and your daughter will appreciate the extra care and "babying." I t ’s an excellent idea for grown-up girls too! LARGE FRANKS $10 98' « Cornrowing requires daily care by S p en cer Barrett GRADE A G ov't. INSPECTED TntyttM Mb Can WkltaMaek uetM T n w Page 5 Caught by the camera Family Favorite Frying Chicken (Cut-up l b . » - ) f e . tn ty tlM NWrCrwa Thursday, January 1, 1978 Frvft riHad fettry Apple, lerry- Cherry, j B USDA .CHOICE TURNOVERS 4.08* Cross Rib Roast i SAFEWAY ( SAVER( USDA Choice Chuck Shoulder Pot lo a it USDA CHOICE USDA CHOKE BONELESS Top Sirloin S^28 b. d h le a f Loin Steaks • Broil, Panfry, Panbroil / (I »•a liM r~ «• — * rTt—*■' © r e a t i HauKt «TG
