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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 24, 1981)
Page 8 Portland Observer, December 24, 1961 GOLD EAGLE FISH MARKET FOOD SECTION M 2 I N.E. Union Mon - Fri 10-7 Sat - Sun 11-0 - Tel: 287-2000 *287-00911 Salads add variety to holiday menu V ARIETY IS the spice of life. so th ey say. I f th a t h old s tru e in th e k itc h e n , th e n th e m o st w e ll- s e a s o n e d m e n u s in c lu d e s a la d s . Since the days o f th e Caesars, salads h ave been c ra fte d to please p a la te s th e w o r ld o v e r. B ut w h e th e r I t ’ s an in te rn a tio n a l b o w l o r ju s t y o u r g a r d e n v a r ie t y , t h e r e ’ s n o en d t o th e lu s c io u s c o m b in a t io n s a l i t t l e C o m b in e p o ta to e s , b e e f, m u s h ¡BUFFALO FISH............................................. ....91.68/lb ¡CULTURED PROTEIN FED CATFISH....... ,Q A R ................................................................ ¡ 0 0 0 ................................................................ I NEW ORLEANS OYSTER............................ ... 91.98/jar| r o o m s , o n io n a n d p a r s le y . A d d s a la d d re s s in g b le n d e d w it h s o u r c re a m a n d seasonings; toss lig h tly . C h ill. A d d a d d itio n a l salad dressing a n d g a r n is h w it h o n io n rin g s a n d parsley, i f desired. 4 to 6 servings. Flown in daily from Louisiana at a low low price. ENSALADA GAZPACHO We have DMSO c re a tiv ity can fashio n. A ll it takes is an im a g in a tiv e m ix o f fr u its , vege 1 cup c h o pp ed to m a to tables and salad dressings. 36 cup chopped cu cum ber 34 cu p ch o pp ed green pepper F r o m ju ic y peaches t o c r u n c h y le t t u c e , f r o m g re e n a v o c a d o e s to w hite potatoes, produce comes fresh fr o m M o t h e r N a t u r e in a ll s h a p e s ,, 2 tablespoons sliced green o n io n 36 cup F ren ch dressing 1 teaspoon lim e ju ice co lors an d fla v o rs . C o m b in e a host 34 teaspoon o reg an o o f these harvested delectables fo r an e y e -a p p e a lin g s a la d t h a t tas tes as 1 /8 teaspoon cracked black pepper 2 avocados, peeled, halved good as it looks. T h e n tra n s fo rm the p ro d u c e p o tp o u r r i in t o a g o u rm e t 1 q t. shredded lettuce d e lig h t w ith a sa lad d re s s in g . P r e p a re d d re s s in g s p r o v id e a h a n d y C o m b in e to m a to , c u c u m b e r, m ix t u r e o f h e rb s a n d sp ices t h a t green p ep per, green o n io n , dressing, lim e ju ic e and seasonings; m ix lig h t b le n d a n d en h an ce th e v a rio u s f l a vors. T hey add a distinctive character ta b le m ix tu re . Serve o n shreded le t a l l t h e ir o w n , t o o . U s e th e m to c r e a m a s o u f f le , f l a v o r a p o t a t o tuce. 4 servings. ly . F i l l a v o c a d o h a lv e s w it h v e g e salad o r crow n a p late o f greens. These recipes display salad v a rie ty PEACH SOUFFLE SALAD fro m an E n s a la d a G a z p a c h o a p p e tiz e r to peach s o u ffle d essert. A s a course in a m eal o r a m e al in its e lf, 2 3 -o z. pkgs. orange flavo re d g elatin th ere’ s a salad to serve fo r every oc 2 cups b o ilin g w ater 1 cup co ld w ater casion. so when the m enu calls fo r a b it o f spicing up, lo o k to salad to fill 1 cup gingerale 36 cu p m ayonnaise the b ill. 2 egg w hites 2 cups fin e ly chopped peaches Turkeys D iss o lv e g elatin in b o ilin g w a te r. Add c o ld w a te r and g in g e r a le . PANHANDLE POTA TO SALAD G r a d u a l ly a d d g e la t in to m a y o n 1 q t. co o ke d p o ta to slices n aise ; m ix in g u n t il b le n d e d . C h i ll u n til p a rtia lly set. 2 cups co o ked b eef strips U.S.O.A. Grads A T m m | T mn Tsrksys Is As. n W ra p a 2-in ch co lla r o f a lu m in u m 1 cup m u sh ro o m slices fo il a ro u n d to p o f six sherbet dishes. 1 cup red o n io n rings y* cup chopped parsley B e a t egg w h ite s u n t i l s t i f f p e a k s fo rm . F o ld peaches a n d egg w h ites 36 cup M ira c le W h ip salad dressing in t o g e la tin m ix t u r e . P o u r g e la tin m ix tu re in to dishes; ch ill u n til firm . 36 cup d a iry sour cream 36 teaspoon garlic salt ill TURKEYS R e m o ve c o lla r. G a rn is h w ith peach slices an d m in t, i f desired. y* teaspoon pepper 79* 1 r ACME U.S.O.A. Grads A 10 »s 1 ) As. Sam and Ollie's Market #2 2222 N.E. Alberta 8E 20th b D IV IS IO N Fotaat Grova 2328 PACIFIC 144,0 SE D IV IS IO N SE 72nd b FLAVEL Oregon City - 878 MOLALLA jggg POWELL NE 16th b FREM O NT Canby— 1061 SW la» NE 74th b O L I8 A N W B U R N S ID E at 21st LLOYD CENTER HILLSBORO - ISO SE OAK SAN RAFAEL - 1810 NE 122nd Hrs: Mon-Thurs 9 am-10 pm Fri & Sat9am -11 pm T BAD E WE 284-9628 E- SHOP IENOWS row BRAM OS you kn o w V A R K T IK S y o u lik e S IZE S y o u w o n ! i l * t , »»«. « !••• I J >•>< • M I *« «s Q. w toy t t i i f F m i *, a lb -1 e» 1» 'j,, • ()«b Or»- « • M • • • • • • I «»b A » • «U-- • SJrB A N I M * r • A 5 I Ol#l< • 3 >«-B A w<«« •« • < rak* O • « mg C I I /
