Peg• 4 Portland ObMrver October 11, 191D
AVAILABLE OCTOBER 15th
37 modern l bedroom apartments, for the elderlv and handicap-
ped under the HUD Section 8 Program • 1 block from shopping
and postoffice.
,
Located at 5272 N.E. 6th Avenue, Portland, Oregon. For more
information call 245-41~. between the hours of 9:30 AM and
2:30 PM, Week-davs.
by Ethel Moore
Let's turn more attention to
veaetables, and for dinnertime ex-
citement, pass ubiquitou1 peas•
and-carrots and serve these delicious
rice pilaf-stuffed ve1etable1 as a
heany accompaniment. Pilaf is the
name aiven a seasoned rice dish in
which the rice is sautecd in butter or
oil before cookina in broth. Uncle
Ben's Converted (R) Brand Rice is
the preferred rice for pilaf because
thanks to a unique proceu, the
arains remain plump and firm,
never mushy, even when reheated.
The favorite flavors of India
stand out in Bombay Rice Stuffed
Onions ... filled with a pilaf com•
bined with golden raisins, shredded
carrots, organge peel and mace. Top
each stuffed onion with a pecan
half, spoon on Oranae Glaze and
bake.
Acorn Squash with fruited rice is
another hearty deliaht. While the
squash bakes, prepare the pilaf and
add chopped apple, dried apricots
and pecans. The traditional brown
suaar and butter filling is "spiked"
with a bit of bourbon for a special,
heady aroma. Try these veaetable
suprises. Eleaant enouah for enter•
tainina - simple enouah for family
dining. Enjoy!
BOMBAY
RICE
STUFFED
ONIONS
YI cup golden ralaina
2 tableapoona Bourbon
12 medium onion•
2 tableapoona butter o r
margarine
1 cup Uncle Ben·• IRI Conver-
ted (RI Brand Rice
1 teaapoon aelt
1 cup shredded carrots
1 teaspoo n grate d organge
peel
Y, teaspoon mace
12 pecan halves
Orange Glaze
Soak raisins in bourdon at least
30 minutes. Cook onions in boilina
salted water just until tender, 10-12
minutes. Drain and cool slightly.
Cut a slice from the top of each
onion and remove all but ¼ -inch of
the shell. Chop the pulp; measure ½
cup (reserve remainina pulp for
soup or stew). Saute ½ cup pulp in
butter in 10-inch skillet until golden.
Add rice; cook and stir over low
heat until rice is aolden, about 3
minutes. Add water and salt, brina
to a boil. Cover tiahtly and simmer
20 minutes. Remove from heat. Stir
in raisins, carrots, organae peel and
mace. Place onions in buttered
bakina dish. Mound Vi cup rice
mixture in each onion; top with
pecan havles. Spoon Oranae Glaze
over each onion. Bake uncovered at
350"f, until hot, 10-15 minutes.
Makes 6 servinas (2 onions each).
Orange Glaze: Heat I cup
orange juice in small saucepan.
Combine 3 tablespoons butter or
maraarine, softened, with I
tablespoon flour; stir into orange
juice. Add 2 tablespoons brown
suaar. Brina to a boil, stirrina con-
stantly. Reduce heat; cook and stir
unt ii slightly thickened.
ACORN SQUASH WITH
FRUITED RICE
3 medium acorn squash. cut In
half croaswlsa. aeeded
8 ta blaapoona butter o r
margarine
V. cup pecked brown auger
1 Ya t-■ apoona Nit
% t-■ apoon ground clovN
Ya cup bourbon
% cup chopped onion
1 cup Uncle Ben·• Converted
(Al Brand Alce
2- % cups water
1 medium apple, pared and
chopped
V. c up chopped aoft dried
apricots
Ya cup coaraely chopped
pecens
Place squash. cut side down, in 9
x 13-inch bakina pan; pour ½-inch
water into pan. Cover with foil and
bake at 400 1 F, for 30 minutes.
Remove from oven; turn squash cut
side up. Mell 4 tablespoons of the
butter and combine with brown
suaar, ½ teaspoon of the salt,
cloves and ¼ cup of the bourbon.
Spoo mixtures evenly into squuh.
Cover with foil and continue to
bake at 400 1 F, until squash is
tender, about 30 minutes.
While squash is bakina, saute
onion in remainina 2 tablespoons
butter in I 0-inch skillet until tender.
Add rice; cook and stir over low
heat until rice is golden, about 3
minutes. Add water and the
remainina ¼ cup bourdon and 1
teaspoon salt. Brina to a boil. Cover
tiahtly and simmer 20 minutes.
Remove from heat. Add applie,
apricots and pecans. Let stand
covered until all liquids is absorbed,
about 5 minutes. Mound about 1
cup rice mixture into each squash
half. Makes 6 servinas.
COST EFFICIENT COOKERY
- Use less beef per servina than
you ordinarily do. A male between
the ages of 23 and 50 who wei1hs
154 pounds should eat about .56
grams of protein a day (the body
eliminates excess protein). An ei1ht
ounce steak has 67 grams of protein,
a six ounce steak 50.4 grams. With
milk (1 cup, 8.5 arams), 4 ounces of
cooked chicken (27 arams), he's
more than had his protein allotment
for the day. His steak could easily
be cut into 4 ounces.
• Substitute less expensive cuts of
meat when possible, such as
shoulder pork chops for center cut
chops, round steak for flank steak.
Get to know cuts other than tender
steaks, roasts and around round.
Consider beef rib plate meat, liver,
kidneys, blade chuck roasts, shanks.
• Develop a repertoire of
marinade recipes and learn to work
with a meat mallet to tenderize less
expensive cuts of meat .
• Use an inexpensive arade or
around beef for casseroles. Simply
drain off the arease after brownina
and rinse with water before com-
binina with casserole inaredients.
• Stretch meat protein. For dishes
such as chop suey and stews, use less
meat then usual but add shelled
peanuts.
• Try veaetable protein products
or meat extenders if you haven't
already.
• Refrain from overcookina or
cookina at hiah temperatures. Beef
will shrink under these conditions.
• Turkey is an excellent buy.
especially laraer birds with more
meat relative to the bone. Cut off
lep, thiahs and winp for brai~ita.
Slice breast perpendicular to the
lflllll/lMIIIIJ
/ll'/1£1
COLO BEER and WINE ,
EQUAL HOUSING AUTHORITY - WE DO BUSINESS IN AC-
CORDANCE WITH THE FEDERAL FAIR HOUSING LAW.
WALNUT PARK A PARTMENTS
5272 N.E. 6th Avenue
Portland, Oregon
BLAD,E CHUCK ROASTS
1
Great with
potatoes
bone for cutlets. Cook carcass for
soup and casseroles.
• Serve one or two meatless meals
a week.
• Think substitution. For exam-
ple, you can get buttermilk by put•
tina a tablespoon of vineaar in a
one-cup measure, then fillina the
cup with skim or whole milk.
M-8 8:00 - 10:00/Sunday 10:00 - 7:00
The cost of energy has upsuraed.
There is not to much we can do to
stop the risina cost of energy, but we
can stop the risin1 cost of eneray
usage in our home. This column is
intended to help you save money.
It is not unusal to find a gap of an
inch or more in a fireplace whose
damper is closed. This creates a
large air leak when the fireplace is
not in use and your furnace is
turned on. This is bad because the
chimney encouraaes a strong flow
of air. and you spend money tryina
to make up the heat loss caused by
the air leak from the chimney. To
cut the cost, stop the leak by in-
sulatina the damper. You can do
this by stuffina insulation, or more
economically, with a board that
snugly fits the damper. The stuffina
must be removed before the
fireplace is used. This little effort
can save approximately $45 a year
with electric resistance heat, S20
with aas heat, and S30 with oil heat
dependina on where you set the
thermostat and the size of the 1ap.
Speaking of thermostats, you can
set your water heater to 11 O' • 120'
and save approximately SIO a year
for a gas heater, and S20 for elec-
tric, dependina on the size of your
family and the amount of water
used. The lower the settina on the
thermostat the more money you will
save. Anyone with a screwdriver
and extra time can reset the water
heater thermostat. Here's how:
(I) At the front of most water
heaters there is a plate held on by
screws. If you have an electric
water heater turn off the electricity
then remove the plate.
(2) Push back the insulation and
you will see the thermostat.
Sometimes there are two ther-
mostats.
(3) This thermostat will have
either numerical or word settinp. If
numerical, reset to I 20', if word,
reset to ,.low."
(4) After replecina the insulation
and replacins "the metal plate, you
can turn on the circuit breaker
lnterNted In current booka
about African Llbaretlon?
1
1
Under New Mangement
1460 'N. E. Prescott 284-3837
can help save this heat loss by in-
sulating your water heater. Also, if
you find that your dishes aren't
aetting clean from the dishwasher,
you may want to turn the heat up to
135•. There are only a few steps you
can take to help cut your utility
costs.
If you have any sugestions please
mail them to me. Carol Paae, c/o
OSPIRG, 519 SW 3rd Room 810,
Ponland, Oregon 97204.
Is your home prepared for an
emergency this winter? We will
prepare an emeraency checklist your
home may need during emer1encies,
such as power failure, ice-snow
storms, etc. This week's checklist, ,
liahts, flashlights. candles, matches,
and kerosene lamps.
1
Corned Beet
Beet Rib Roast
Ball Park Franks
Red Snapper ;·,:.
Beef Rib Steak
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8-Pak Pepsi r
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Kraft Velveeta
Wheat Bread-=:- :t:::=- 69'
Sauerkraut
59'
Uncle Ben's Rice "=""'2"
Villt:
1
1
• An inexpensive substitute for
whipping cream is evaponed milk.
The secret is to thorouahly chill the
bowl, beaters and milk before
whipping.
By Carol Pagr
Some water heaters aren't in-
sulated, which will loose heat. You
C&I
G,ROCE RV
M ARKET
1
and vegetables
Energy Tips _ _ _
qajn.
Open all holldaya
• Use cottaae cheese instead of ,
ricoua when makina lasaana and
similar dishes.
JOHN RHO 80QKSTORE
In the Detunf Buldlng
15198." . 3rd AY■nue
Slx1h Floor
Orcal: 1Zl-2111Z
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Fried Chicken
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Hi-C Drinks
65' Clam Dip
Broccoli Spears
79' French Fries
•
•5• Ragu RilZa Sauce
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Butane Lighter .=-:. 3 1 1 Serving Bowl =:-:-
12" DiYlded Bowt ~':"'. 1 7" Flatware
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7"
1
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Cauliflower
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Dishwasher All
Emerald Mist
Coronet Tissue
Schtitz "'
tee Cream
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PLAY SAFEWAY GROCERY ,..
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Bo Oni
Bartlett Pear
Artichokes
Seedless Rais ns
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Brownie Mix
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French Bread
Oreo Cookies
Tomato Juice
Tide Detergent
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Honeydews
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29
Mushrooms
Oeltcrous Apples
Bun~h 8roccoh
Crisp Celery
Sole Fillets
Fresh Oysters
Meat Pot Pies •
Taco Filling
69'
69'
59'
89'
89'
SWIIPSTAKISIIN(iO!
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