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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 8, 1981)
Portland Observer Janaury 8. 1881 Page 7 Making candy dessert CANDY MADE DE88ERT8 Even if preparation time is short, you can make easy elegant desserts out o f your candy packages as if by magic. Try a heavenly quick “ Frozen Chocolate Almond Mousse” - the candy bars melt to provide a special quality the chocolate alone cannot give. I f you have crepes in the freezer, an easy, elegant dessert can by made by wrapping them around a slice o f ice cream and topping with a glorious hot chocolate sauce. Our th ird tasty is a “ Peanut Topped Creme Brulee” - using custard mix as a base. Chopped munch peanut bars add special flavor and crunch for the topping. Enjoy! FROZEN CHOCOLATE ALMOND MOUSSE 4(154 oz. each) Mara Almond Bara, cut up 54 cup milk Y t taaapoon rum or brandy axtract 1 taaapoon vanilla axtract Pinch of salt 54 p in t (1 cup) w h ip p in g , craam, whlppad Combine candy and m ilk; heat slowly, stirring constantly, until candy is melted. Cool. Stir in rum or brandy extract, vanilla, and salt. Q uickly fold sauce into whipped cream. (Do not overmix.) Spoon in to 2-'/2-inch fluted paper or fo il baking cups in m uffin pans. Freeze. Makes 6 servings. PEANUT TOPPED CREME BRULEE 1 package (4-54 ouncaa) agg cuatard mix 154 cupa milk 154 cupa half and half 2 (154 oz. aach) Munch Paanut Bara, choppad Make custard mix as directed on package label, using the milk and half and half. Pour into 6 6-ounce custard or souffle cups. Chill. Just before serving, sprinkle chopped candy evenly over top or custards. Arrange cups in bed o f chopped ice. Broil about 5 inches from heat, just u n til candy starts to melt and browns slightly, 4 to 5 minutes. Ser ve (6) at once. ICE CREAM FILLED CREPES WITH MYSTERY CHOCOLATE SAUCE 1 pint brick strawberry or papparmlnt lea craam 1 cup MCrM'a Plain Chocolate candlaa 54 cup half and half 54 cup light corn ayrup 1/8 taaapoon craam of tartar 1 taaapoon grated orange rind or 54 taaapoon organga ax tract 8 crapaa 1 tablaapoon b u tter or margarine Cut brick o f ice cream in half lengthwise and each h a lf into 4 lengthwise sticks. Place in freezer until ready to serve. Prepare sauce. SLADE CHUCK R0AS1 a ORE-IDA POTATOES Crinkle Cut French Fries ICE CREAM CREPES Combine candies, h a lf and half, corn syrup and cream o f tartar. Heat slowly stirring constantly until candy is melted. Stir in orange rind or organge extract; keep sauce warm. Melt butter in skillet. Heat crepes quickly in skillet. Place a on dessert plates. Serve at once with warm sauce. Makes 4 servings, 2 crepes each. IT5 lENOW'S I 4 |! U u. SHOP Round steak best buy One way to get the most for your meat money is to really know the individual meat cuts, suggests Marily Lunner, Clackamas County Extension Agent. One cut to consider is round steak. It has very little waste, plenty o f lean meat and can be prepared in a variety of ways. “ Round steak has the lowest per centage o f fat o f all the beef steaks,” says M a rilyn Lunner. “ Though it is considered a less- tender cut from the round section of the beef carcass, tenderness o f its different parts vary.” These characteristics make round steak a fairly popular cut, which also means it is relatively high priced, Lunner explains. However, it is specialed frequently, often with a savings o f as much as $ 1 a pound. Round steak is sold either as a full round steak or cut into its different parts. There are three distinct parts to every round steak — top round, bottom round and eye-of-the- round. These parts differ in tender ness because they contain different muscles, and they are priced accor dingly if sold separately. The most tender section is the top round section, easily identified because it is the largest section o f the full round steak. I f the top round steak is a USDA choice grade, it can be broiled or pan broiled. I f it is a lower grade, it should be braised. For greatest tenderness, broil only to the medium rare or medium stage. “ The bottom round is the least tender section and must be cooked with moist heat,” says Lunner. The botton round is the second largest section and is the part closest to the bone. It’ s also often sold with the eye-of-the round attached. Bottom round can be used for swiss steak or it can be cut into cubes or slices for stews extended with vegetables. If very thinly sliced, it can be successfully used for quick cook, stir-fry dishes. The eye-of-the-round is the FRESH PORK Spareribs FOR smallest section o f the round steak and is circular in shape. Though it’s not quite as tender as the top round, it can also be broiled or pan fried if it is USDA choice grade. When sold separately, the eye-of- the-round is usually the most expen sive of (he round steak sections. To save money on round steak, consider full round steak, the least expensive cut of round steak. If you can’t use that much steak for a meal Better Babies "Building Better Babies” will be the topic o f a symposium January 28th, sponsored by the Tri-County chapter, March o f Dimes, and the C olum bia Region C h ild b irth Education Council. featured speakers w ill discuss ways o f preventing birth defects through good n u tritio n and avoidance o f substances which might harm the fetus. Karen Krisp, RD, will speak on “ Eating for Two and Other M y th s .” Gerald Prescott, D M D , and Jim Grant, MSW, w ill team up to detail the hazards o f “ D rinking, Smoking, and Other Forbidden Pleasures.” Ms. Krisp is a consulting dietician; Dr. Pescott and M r. G rant aré associated with the U o f O Health Sciences Center. The symposium is open to professionals and all members o f the public concerned with prenatal health. It will be held from 7-9:30 p.m ., in Smith M em orial Center Room 294. There w ill be an ad mission charge o f $2.50, w ith registration at the door. For more information, contact the March of Dimes office. T ft Forest Grove 2329 PACIFIC Oregon City 878 MOLALLA Candy 1061 SW 1st LLOVD CENTER 14410 SE DIVISIO N 3956 SE POWELL NE 74th b GLISAN HILLSBORO 360 SE OAK EWELL (Continued from Page I Col 6) to take care o f them. I ’ ve never refused a customer.” Reese added that he pays out more wages than he makes in profits from the oil company. “ Oil prices in 1970 was around $8.00 for 100 gallons and here in 1980, it cost around $100.00 for 10 gallons. I’m not making any money on oil. I ’ m doing it because the people need the service." Reese stated that the oil business drove him into the construction in dustry. He remodels homes and builds to suit the party. Reese took a crash course in construction at PCC and has over $400,000 worth o f promised government work in Salem and Cresent City. “ I’ m fighting to have something for all the people to come and enjoy themselves. The only way I can get better is for the people o f the com munity to support me. Then I can start doing more things fo r the community,” he concluded. In the words o f the late/great Malcom X, "L e t the Black people, wherever possible, however possible, patronize their own kind, hire their own kind, and start in those ways to build up the Black race's ability to do for itself...” B R A N D S »o u k n o w V A R IE T IE S y o u lik e SIZES y o u w o n ! for your family, buy it anyway and cut it into three different sections fo r three I different meals. A two- pound steak would provide ample meat fo r two people fo r three separate meals. If you extend the meat with other foods that are lower in cost, such as vegetables or noodles, it w ill make four meals. I Th« Fr»w>dl»««t | Stores In Town Since 190« • • • • • • M il » I « H I.« * .. S iit i A l e » » « A ..IV » 1 1 1 .4 A N . l O I i m x N Lsrahsrd •» O rv » l« y A a la lfA Mill» F la a a 1 0 1 M •» S I O lvi »U n • • • • • • !•»•> U rV 3 V lti J ir V I« » « K in o A » • A M l. A » I. A W e .t A u m tlA a O i x t * 9 0 A A* • City • Onh O m vv o» van»«» f « x l l l M 4M M » SAFEWAY'SJANUARY S B ra n d s S ale Continues! Cottage Cheese “ Ä Cut-up * Oregon Fryers Premium Breod ¿V Biouom î« i» Small Curd Salewa» Jf? 5 9 ‘1 0N0MY PAN Cling Peaches Vegetable Oil Each package contains 1 Quarter Fryer with Wings ? Necks and Gr°**n Scotch Buy »HtowCmg waive« tv Sheet ,2s. Round Tip Steak Boneless Ham ,: Beef Patty Mix A.. ‘ 1” »•(M SSfS Franks Turkey Pastrami Fish 8 Chips AS-et. S |8 8 Round Tip Roast Turbot Fillets Not to E zce ed 2 ? Fat Boneless C h o ce Beet Round Mud White Seafood Fdiets lb. 521 Fancy Eating Apples F avonte m the Lunch Bo» Wonderful m Salad Large Pink Grapefruit Fresh Bunch Spinach .c v . Minneola Tangelos Seedless Raisins 5* No 1 Red Potatoes NED ON Cabbage £. <t q I Ä FRESH TENDER 99* 4. ‘ 1 . 19* a V a rie ty Inflation Fighters SAFEWAY SAFEWAY Aspirin Motor Oil Save 19 a Over t 59 ©.79* Close-Up Toothpaste Solid Air Freshener *rr Covered Roaster „ Z 'i. a » _ 38 db ib. BEL-AIR LUCERNE Pumpkin Pies Ice Milk S ~99< O CASCADE TRULY FINE 12-Pok Beer Diapers , 39c I U BROCCOLI > Batti» ef 188 . 58* Lean Ground Beef elicious Apples 9 LETTUCE «2.i WMe Magx Compound $ ^ 3 8 RED LEAF or ROMAINE r \ 2 ‘V Dishwasher Detergent ® 98* Union Avenue SE 2C DIVISION SE 72nu a ElAVEL NE 15th b FREMONT W BURNSIDE at 21st SAN RAFAEL 1910 NE 122nd 59* 16 ozPKG stick o f ice cream on each crepe. Fold two sides o f each crepe over an ice cream stick, making a roll. Place Green Beans 4 ,99* Sliced Pears 69* Mushrooms 49* Macaroni & Cheese 29* American Cheese STS" ’ I ” Hot Dog Buns 49* Italian Bread ÏÎS 69* Cucumber Chips -x~ - 88* Town House Rice ¿siz 99* Dog Food Dinners r r 3 J 1 P r ic e s e f f e c t i v e W e d . J e n 7 th ru T u e s Jen 87* 2-*1 ’ 14” SAFEW AY Sales Limited Io Retail Quantities Only MNumoN f k k t w ty c o u n o u ! ■ ■ a r t » : - : . » . :-*:»! j COUPON 13 e t e ll P o r t la n d a r e a S a f e w a y s t o r e s B : o * OUPON > <**•»« «• n t' 1 1 4 M COUPON 9« Gxenr ••peea It 41* EVERYTHING YOU WANT FROM A STORE... AND A LITTLE BIT MORE!
