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
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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
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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 «
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Tewa Neate Halves er (Sees
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16-oz.
1S-0Z.
O ra n g e Juice
[ 0 1 0 0 % Rare
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1 2-oz. Can
2 89'
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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
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Ponfry'
J 0* ■
_
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■
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
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9 Sliced Beef Liver
© C o rn e d Beef
k 78*
StM
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© F re s h Beef Hearts
a 68*
Fish Sticks
CUSPS I n
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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
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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
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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
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