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.
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Buad a Beautiful Library
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