P a g a 4 P o rtla n d O b s e rv e r O c to b e r 23. 1980 FRESH FRYERS by Ethel M oore A pot p o u rri o f fish and seatooa sp e cia ltie s to b rig h te n y o u r m enu p la n nin g fo r the season. These in ­ c lu d e a B aked P o ta to w ith T u n a F lorentine T o p p in g - an econom ical d ish w ith h ig h n u trie n t value and lo w in ca lo rie s; S o u ffle e d H a lib u t Steaks - a d ram atic a ttra c tio n when you want to serve guests som ething k in d o f s p e c ia l; and B aked F ish Fiesta, always good fo r com pany. T U N A F L O R E N T IN E S P U D S 4 Id a h o (R ) p o t a t o e s , b a k e d , s p lit a n d f lu ffe d 1 ta b le s p o o n o liv e oil 1 ta b le s p o o n b u tte r 1 m e d iu m o n io n , c h o p p e d 1 c lo v e g a rlic , m a s h e d 2 c a n s (16 o u n c e s e a c h ) w h o le to m a to e s 1 p a c k a g e (10 o u n c e s ) fro z e n , s p in a c h , t h a w e d , d ra in e d 2 c a n s (7 o u n c e s e a c h ) t u n a , d ra in e d , fla k e d Heat olive o il and b utter in large skille t; saute on io n and garlic u n til te n d e r. A d d to m a to e s ; b rin g to a b o il. A d d th a w e d ,d ra in e d spinach; co o k 20 m in u te s. Blend tu n a in to m ix tu r e ju s t b e fo re s e rv in g , heat th ro u g h . S poon topped over each b lo sso m e d p o ta to . M akes 4 ser­ vings. FULLY C o m b in e m a rg a rin e and w in e . Place fish on greased rack o f b ro ile r pan. B ro il 6 to 8 m in u te s on each side u n til fis h fla k e s e a s ily w ith f o r k , b ru s h in g fr e q u e n tly w ith m argarine m ixtu re . Beat egg whites u n t il s t i f f peaks fo r m ; fo ld in m a y o n n a is e , o n io n and m u s ta rd . Spoon o n to fish ; b ro il u n til lig h tly brow ned. 6 servings. C U T -U P P A N -R E A D Y OREGON of 4 GROWN Reg M e . B A K E D F IS H F IE S T A 2 p o u n d s , c u s k , c o d o r o th e r firm fis h fille ts , fre s h o r fro z e n % c u p fin e d ry b re a d c ru m b s V4 c u p g ra te d P a rm e s a n cheese 2 t a b le s p o o n s c h o p p e d p a r ­ sley 1 te a s p o o n s a lt % te a s p o o n p e p p e r 1 s m a ll g a rlic c lo v e , m in c e d '/« c u p c o o k in g o il 3 slic e s b a c o n , d ic e d 1 can (8 o u n c e ) s te w e d Pound MEXICAN DINNERS DINNER t o m a t o e s o r (1 c u p , c h o p p e d to m a to e s 2 h a rd -c o o k e d e g g s , s lic e d 12 0Z. PKG. EACH T haw frozen fish , cut in to 6 equal p o rtio n s . C o m b in e c ru m b s , 2 ta b le s p o o n s cheese, p a rsle y, sa lt, pepper and g a rlic . D ip fish in o il, d ra in and d ip in c ru m b m ix tu re . Place fille ts in in d iv id u a l baking pan o r b a kin g sheet. F ry bacon pieces u n til h a lf done; d ra in well. T o p each lis h p o rtio n w ith an equal a m o u n t o f b a c o n , to m a to pieces and egg slices. S p rin k le w ith re m a in in g 2 ta b le s p o o n s o f cheese. B ake in moderate oven 375° F ., 20 m inutes o r u n til fis h fla k e s e a s ily w hen tested w ith a fo rk . Serves 6. S O U F F L E E D H A L IB U T S T E A K S '/« c u p m a rg a r in e , m e lte d 2 te a s p o o n s d ry w h it e w in e 6 (2 lb s .) H a lib u t s te a k s 1 in c h th ic k 3 e g g s w h ite s 'h c u p re a l m a y o n n a is e 2 te a s p o o n s g re e n o n io n slices % te a s p o o n d ry m u s ta rd MHi s Spareribs • IllnO * UTE & LEAN 138 3 lbs & under S i 20th (r D IVISIO N SE 72nd Er ELAVEL NE ,B»h Er FRFMONT W BURNSIDE »«21», SAN RAFAEL - ,«10 NE \22nd T|R I ä Fore», Grow 2329 PACIFIC O r^ o n C ity 978 MOLALLA Candy~ 1051 SW LLOYD CENTER NE 74th ErQLISAN HILLSBORO 990 SE OAK D E f E lL lL • 1*1* * 0.1. MarrtM« • * M.l. Mamwk • !*<»■* t l. M.IM«. N .I O U m o • N UmbaaW •« Orwwlwy • JJrV • W m i 9wmal4« • »a U lfh Ml,It Plata , take Otwao* «0 0 A-a • I9 |a 9 s ' * 1 . Olvlala« • Kl«a City • Owh O r w o to invest in yo u r ow n yogurt m aking m achine. • Stock hard boiled eggs. T h e y’ re great protein perk-ups fo r inexpen­ sive dinners. Slice and add them to a cream sauce o r can o f creamed soup served o ve r h o t b is c u its , to a st o r m ashed p o ta to e s . C h o p th e m to stretch tuna and chicken salads and s a n d w ic h f illin g s . G ra te o v e r a crispy salad. • Save on snacks and increase n u tritio n by buying peanuts in the shell and p o p p in g c o rn . S hell the p e a n u ts (th e k id s can h e lp ), d ry roast in a slow oven - 300° - fo r about 45 m inutes. The kids w ill love p o pping th e ir ow n p o p co rn , too. • Rice is am ong the best invest­ ments. Buy a large bag o f rice, store in a covered container. C ook up a batch every so o fte n and store in re frig e ra to r. It can be used in p ila f, meat lo a f, s tu ffe d peppers, salads and puddings. • M ake yo u r ow n seasoned rice. C o o k re g u la r rice in b o u llio n and add a s s o rte d h e rb s , spices and seasoning blends. • Serve lo w -c o s t ju g wines in a carafe at the table. O n ly experienced w in e d rin k e rs w ill k n o w the d i f ­ ference and i f i t ’ s a good ju g wine, even they w o n ’ t care. • M a ke water yo u r beverage w ith meals. I t ’ s cheap and very healthy. Reserve so ft d rin k s fo r treats and special occasions. Commission seeks applicants A - r FOR * • • » • • • OR W0MTIR f « O < l l | re q u irin g m ilk can re a lly add up to savings. F or tasty d rin k in g , m ix h a lf re c o n s titu te d d ry m ilk w ith h a lf f lu id w h o le m ilk . W h e n a s o u p , cake o r casserole calls fo r a m ilk , use the re liq u ifie d d ry kin d . Y o u ’ ll never know the difference. • Use in s ta n t fre e z e -d rie d o r p o w d e re d c o ffe e . Y o u get m o re cu p s fo r y o u r m o n e y th a n w ith regular ground coffee. • Stretch the b u tte r w ith this easy m e th o d . Beat a p o u n d o f b u tte r w ith a po u n d o f m a rg a rin e and a cup o f water u n til lig h t and flu ffy . Store in lidded plastic containers. • I f yo u are a y o g u rt fa n c ie r, make your ow n. Y o u ’ ll save enough FRESH PORK ■ENOW'S • M i l > .l M U w « * » • »i»li A lai> OoAlia» Beating inflation - • T ry mackerel in casserole dishes ca lling fo r canned tuna o r salmon. • Use green o n io n to p s as sub­ s titu e s fo r c h iv e s in sa la d s, ca sseroles a n d sa n d w ic h e s o r w henever you w a n t a m ild o n io n f la v o r . E x tra o n io n to p s can be frozen. • Unsweetened cocoa has all the fla v o r o f chocolate but costs less. Use it in cakes, pies, puddings and cookies. • U sing reconstituted n o n fa t d ry m ilk f o r v ir t u a lly e v e ry th in g SHOP B RANDS you know V A R IE T IE S y o u H ho S IZE S y o u mtun I B A K E D F IS H F IE S T A F o llo w in g are tips fo r beating in ­ fla tio n th ro u g h savings in the k it ­ chen. 89' • MEXICAN DINNER • BEEF ENCHILADA C o u n ty Executive D on C la rk an­ n o u n c e d th a t he is s e e kin g a p ­ p lic a tio n s to th e M u ltn o m a h C o u n ty J u v e n ile S e rvice s C o m ­ m ission. The deadline fo r su b m it­ tin g a p p lic a tio n s o r re c o m m e n ­ dations is O ctober 28, 1980. The C om m ission w ill have vacan­ cies fo r b oth lay and professional m e m b e rs . A s d e fin e d b y S tate regulations, a professional member is anyone w h o receives re m u n e ra ­ tio n fro m a law enforcem ent agen­ cy, a c o u rt, o r a p riva te o r public agency w h ich p ro vid e s services to ju v e n ile s . M em bers are a p p o in te d by the C o u n ty E x e c u tiv e to fo u r year terms. C itizens interested in ap p lyin g fo r a p o s itio n sh o u ld c o n ta c t M aggie Pendleton in the C o u n ty E xecutive’ s O ffic e , 248-3308, o r send a resume to C o u n ty E x e c u tiv e D o n C la r k , R o o m 136, M u ltn o m a h C o u n ty C ourthouse, 1021 S.W . 4th Avenue, Dr\p4 I aa aa -4 Save M oney... And Play Bingo Too A t Your Nearby Safeway Store! 3ArtW AY \ C h i l i Morme* C h ili „ W ith B eane Orange Juice Bei a« e •«>•. Pure FlonOa 12-01 Can Fresh Bread Ovenioy Wnwl Or Wllile 22 5-c; coal Bath Tissue Scotch Buy 1-Ply 4- Roll Pk Chili W/Beans Limit 2 Horm«< Régulât Of Hot 59‘ 3 99 SO «a. Chops 15-oz Can 49< Bananas Fancy Q uality ... Safeway Assorted Center And End Cup Chop Saleway Quality Bananas are ’Something Special" G uaranteed To Please1 Handled with Tender Care! ,sr 8 Sliced Beef Liver Beef Plate Short Ribs is. Oscar Mayer Weiners “ Whole Fryers Pierce Sliced Bacon Q Regular Or Thck Sliced Hardwood Smoked $«28 « 98' , ‘ 1" ’ 1“ . 78' Curemaster Ham » 5 R , Hillshire Farms S liC iT f Fresh Black Cod Fillets Fish & Chips ST* T u rk ey Hindquarter Roast Q ’ ’ USDA Grade A Govt inspected 49< « /P E R SAVER PRICES ■ Bisquick Mix »1» Mug-O-Lunch .• s . x .’ t 3J1 Apple Juice •1» Brach's Candy “ r « . ‘ 1M Spaghetti Sauce .X '“ •1" Egg Noodles T iz r Elbow Macaroni Saluto Pizza__ French Bread . >3“ . ’2“ . ’ 1 “ I i$64' B eef T -B o n e S teak S USOA Choice Beef Lom Pimous Safewiv Trim 38 1 o«C(ie»T Raisins *77* 14^ 99* Brussels Sprouts ;s «49* Pomegranates ¿s 2 49' Straw*lower Bouquets 2. .99* Red or Golden Delicious Apples Sweet Imperial Valley Cantaloupe Fancy Ouakty for Quality Trick or T reatar GoOhn Sweet Ripe Melons a Dessert Choce j $3’ « SUPER SAVER PRICER ■ SUPER SAVER PRICES Mushrooms Parmesan Cheese Minced Clams ’s ; Meatball Sandwich «SS Beef Stew Gold Medal Flour Ritz Crackers •“s ? - Hi C Drinks Potato Chips 49* Hash Browns 89" •1“ High Point Coffee jsr. •7" 89' 2-Lifer Soft Drinks is? Ï89* •1" Cold Power “ L t z * - •3” •1" Dermassage *»?•«* •1” •1" Fresh Start ’6^ •1" Budweiser Beer ,r«, ’ 69* Cribarl Vino Rosso l2” 89* Asti Spumanti SX •6 " _____ VARIETY VALVES! SHAMPOO A uorled Typ« EVERSA Y t o w PRICE Clorox Bleach Kai Kan Pet Food Kitty Cat Food " Parson's Ammonia @ I DETERGENT W OXYDOL °” ces 30es. - '»d Toothpaste X U 'S Disposable Diapers ""© S " Flatware Set «X'Ci 4-Petite Trays A im C m w N ,» Tear C A M I lA R IW A II SIT ROW _ 0«, Salt OaH. 0 0 » « 98* 14U •3" •8" Quantité SAFEWAY E v e r y t h in g y o u w a n t f r o m a s to re ... and a little bit more. USE SAFEWAYS FAST CHECK LANE FOR O U IC K S E B V I f F 75' 46' 29« 53'