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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 19, 1979)
Portland Observer N ovem ber IS. 1979 Page 7 Stuffing the Bird Only the bird should be stuffed on Thanksgiving! So, don’ t be a turkey. This year eat wisely, in addition to eating well, with a lush and elegant T hanksgiving meal designed by Weight Watchers International to add grace to your table and your figure. “ This is the type o f meal,” says Jeannine B. Cowles, President- D ire c to r o f W eight Watchers o f Oregon, Inc., “ that our members are allowed. I t ’s a little specialty in the cooking, as holiday food generally is, but it's typical o f the amount and va rie ty on the W eight Watchers Food Program, which is based on n u tritio n a lly sound eating. Those fo llo w in g the W eight Watchers Program can enjoy a full breakfast, a full supper and snacks, and all in a d d itio n to the Thanksgiving feast” . Roast Capon substitutes for turkey fo llo w in g 16 teaspoon salt ROAST TURKEY 16 cup parkay m argarine 2 to 3 tablespoons cold w a te r 5 eggs Place turkey, breast side up, on a rack in a shallow roasting pan. Roast at 325°F. Allow about 20 minutes per pound for a turkey under 12 pounds and about 15 minutes per pound if over 12 pounds. I f a meat th er mometer is used, insert in the center o f inner thigh muscle. Baste every half hour with mixture o f dehydrated onion Hakes, dehydrated bell pepper Hakes and chopped celery, which has been cooked in 116 cups chicken b o u illo n . When therm om eter registers I8O°F. tu rke y is done. Remove skin and weigh portions. Each serving is equivalent to: 6 ounces Poultry 1/8 serving something extra (I ‘/ j tablespoons bouillon) 36 cup sugar M a k e a small dinner a special occasion by serving Roasted Capon s tu ffe d w ith a fla v o rfu l O yster Dressing. This e lite re la tiv e of th e c h ic k e n , a c c o m p a n ie d by S poon Bread and C re a m e d O nions, is a w e lc o m e variation of the typical poultry menu. ROASTED CAPON 1 5 to 6-lb. capon Oyster Dressing Parkay m argarine, m elted Season body and neck cavities o f capon with salt. S tu ff with Oyster Dressing; close openings w ith skewers and string. Place capon, breast side up, on rack in baking pan. Roast at 325 I 2 hours and 30 minutes or until tender, brushing oc casionally with margarine. OYSTER D RESSING 16 pt. shucked oysters or SAFEWAY 1 8 o z . can oysters 16 cup chopped onion 16 cup Parkay m argarine 1 tablespoon chopped parsley 1-16 teaspoons poultry seasoning 16 teaspoon salt Dash of pepper 5 cups dry bread cubes 1 egg. slightly beaten 36 cup lig h t co rn syrup 16 cup lem on ju ic e 2 tablespoons parkay m argarine. m elted 1 tablespoon grated lem on rind 1 tablespoon cornstarch Dash o f salt C om bine flo u r and salt; cut in margarine u n til m ixture resembles coarse crumbs. Sprinkle with water w hile m ixing lig h tly w ith a fo rk ; form into ball. On lightly floured surface, ro ll out dough to Il-in c h circle. Place in 8-inch pie plate. Trim and flute edge. Combine ingredients; mix well. Pour into pastry shell. Bake at 400 F. , 15 m inutes. Reduce heat to 350 F., contiune baking 20 to 25 minutes or until set. Cool. Combine first 5 ingredients in a non stick skillet. Cook until onions are transparent. Transfer vegetables to a m ixing bow l and add rem aining ingredients. Mix thoroughly. Spoon into a I-quart casserole which has been sprayed w ith a nonstick cooking spray. Bake at 375°F. for 30 minutes. Makes 6 servings. Divide evenly. Each serving is equivalent to: 16 cup vegetables ’/«ounce lim ited vegetable 5 /6 serving som ething extra I 16 packet broth m ix, % teaspoon sesame seeds) 1 serving bread 16 serving m ilk 12 tablespoons evaporated skim m ed m ilk) 16 serving fat W H IP P E D S Q U A S H POTATO CASSEROLE 2 m edium acorn squash (about 116 to 2 pounds) 1 pound 2 ounces hot cooked, pared potatoes 2 tablespoons im itation (or diet) m argarine A rtifical sweetener to equal 2 teaspoons sugar Salt and w h ite pepper to taste Cut squash in h a lf; remove and discard seeds. Place cut side down in shallow baking pan containing about !6 inch o f water. Bake at 400“F. until tender. Scoop out p u lp ; weigh 1 pound. Freeze any remaining squash for another use. Com bine squash w ith rem aining ingredients in medium mixing bowl. Whip until smooth. Transfer to 1 Zi quart casserole which has been sprayed w ith a nonstick cooking spray. Bake at 35O°F. for 20 minutes or until thoroughly heated. Makes 6 servings. Divide evenly. Each serving is equivalent to: 2% ounces lim ite d vegetable 1 serving Choice Group Cook peas according to package directions; drain. Meanwhile, saute onion in butter until tender, about 5 minutes. Stir in flo ur, lemon peel, savory and salt u n til sm ooth. Remove from heat. Gradually stir in cream. Bring to boiling, stirring con s ta n tly . B oil and s tir I m inute. Remove from heat and stir in cheese until melted. Add peas and pimiento. Heat thoroughly but do not boil. We Challenge Super M arkets Buffalo Fish $1.83 lb. to beat our everyday low prices on Oregon Grown Fryers. Lombard store only D ont Wail til the Weekend lor Low Prices1 Our's are low every day on all chicken parts! If you like special cut or freezer pack — ask us! Fresh, Oregon grown Iryers, cut up 69C lb. (No limit) Boneless. skinless b re a s t ........... $2.70 lb. Drain oysters, reserving liquid. Chop oysters. In large skillet, saute onion and celery in margarine. Stir in par sley and seasonings. Add oysters, reserve liquid, bread cubes and egg; mix well. Individual au ick trozan part* The I C h ic k e n s Market Coke or Tab Open 10 00 em 6 00 pm Mon -Sal Two convenient neighborhood locations' 2721 SE Belm ont 3316 N Lombard 239-5150 1-lb. Sugar largarme ■dna CLOSED SESA M E STUFFING 1 cup finely diced celery 1 cup grated carrots 4 ounces finely diced onion 16 cup w a te r 2 packets instant chicken broth and seasoning mix 6 slices w hole w h e a t bread, m ade into crumbs 36 cup evaporated skim m ed milk 2 tablespoons im itatio n lor diet) margarine 1 ta b le s p o o n to a s te d se s a m e seeds 16 teaspoon sage 1/8 teaspoon garlic pow der 6 cups frozen peas 16 cup butter 1 16 cups sliced green onion 16 cup all-purpose flour 1 teaspoon grated lem on peel 1 teaspoon savory 16 teaspoon salt 2 cups light cream OR half-and half 1 cu p (4 o z .) s h re d d e d s w is s cheese ’6 cup c h o p p e d p im ie n to . w e ll drained 283-6025 Foods for the Holiday! Safeway Will Be Thanksgiving dinner doesn't have to m ean extra calories SW ISS CREAMED PEAS 8 servings BAKED LEM O N PIE 1 cup flo u r Town Houee Brown Pumpkin ------ Libi»'« F Libby', in o Fmcy M »-or Can Tbaahsgivlag Bay Thars., Nev. 22 Ad prices effective thru Wednesday, Nov. 21 -- 8 Day Ad. Prices effective Wed.,, Nov. thru Wed., Nov. 21 . . . 8 Day ad . . . at Safeway in Portland 16 serving fat 1 pound frozen winter squash can be New Crop substituted for the fresh, if desired. Thaw, com bine w ith rem aining ingredients and proceed as directed above. NAVEL ORANGES HERB VIN A IG R ETTE D RESSING Flavor enhances if ptepared at least one day in advance. 2 tablespoons vegetable oil 2 tablespoons w ine vinegar 2 tablespoons w ater 1 garlic clove 2 teaspoon D ijon m ustard 1 teaspoon chives 1 teaspoon chopped fresh parsley 16 teaspoon tarragon Salt and freshly ground pepper to taste Place all ingredients in blender con ta ine r; process u n til sm ooth. Refrigerate. Serve over salad greens. Makes 6 servings. Divide evenly. Each serving is equivalent to: Fresh Okra L For Boiling, Baking or Frying. Lb; Photo Enlargement 1 serving fat ■ beve'iw SBYB4C sr Thanksgiving for kids The word T hanksgiving is basically made up o f 2 words Thanks and Giving. These two words were born out o f knowing what it meant to be without. It came from people who had to travel far with nothing ahead o f them but determination and hard work. In their struggle to sur- vivic they were thankful for life it self. We need not revert back to the hard limes o f life, but we should be able and willing to say Thank You on a daily basis. For if we give Thanks for what we have, then the pleasure o f giving is ours. H A N D SH A PED TURKEY M aterials needed: Paper, pencil and crayons. What to do: Trace the shape o f the hand w ith fingers, spread o nto a piece o f paper. The thum b is the turkeys head, the fingers are ta il feathers. Use crayons to co lo r feathers and draw on legs and feet. ’v w7r.au, Encyclopedia WMlife Fncyciopndu Votum« 114 12 Now on S a . al Satewoy i *^ 6 9 M I«- > cTu’ Creative Cookbook . IB S *< 7 9 FE4TURING Butta, Cooatxx* Buad a Beautiful Library of practica, 1 gourmet oooaary SAFEWAY COUPON H W a»W«M-vu mo« 2Î • a 3s Is. Everything you want from a store F Ä Ì rneNON5T, & 3 T panttt * ^ NO« » ... anda . — SAFEWAY ______ ____ _ — little bit B O b A A M fa A b A M fl more. W m GaaM *o iM l 4 SAFEWAY COUPON s • |O O i i.\ ä a r?iT>
