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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 7, 1982)
Page 4 Section II Portland Observer, January 7, 1962 Color your salads T BEAUTIFUL! T ru e s a la d a r tis tr y d ep end s on s e le c tin g a n d c o m b in in g ju s t th e rig h t in g re d ie n ts fo r p le n ty o f color, te x tu re , fla v o r and pixzaxz. B u t y o u d o n 't h av e to be a k itc h e n Picasso. S o m e tim e s , ju s t a few u n u su al e x tr a tou ches are a ll th a t's needed to t u m nn o r d i n a ry tossed salad in to a ta n ta lis in g w o rk o f a r t S t a r t w ith o ne o f the m a n y fla v o rs o f b o ttle d d ressin g s a v a ila b le . A d d these im a g in a tiv e s a lad “ fix u p s " to y o u r p a le tte o f kitc h e n tech niq ues a n d y o u 'll be sure to c re a te p ic tu re -p e rfe c t salads e v e ry tim e . M a n y of th e m a re ite m s y o u 'll fin d read y a n d w a itin g in y o u r p a n try , cupboard or refrig erator. Tossed in or sprinkled on, th e y m a k e it special. CRUNCHY FIX-UPS COLORFUL FIX-UPS Whole chopped « slivered nuts Chow mein noodles Grated carrots Shoestring potatoes Hard cooked eggs L O O K FO R T H E B IG " T Black or green olives French tried onion rings Red pepper rings Crushed potato a corn chips Crumbled bacon “ A S u r e S ig n o f G o o d T a s t e " C R E A T IV E F IX -U P S Flaked shredded or toasted coconut W h a t do you look for in choosing a food store? W id e selection? C o m p etitive prices? C o n fid e n c e in th e q u a lity o f th e item s you buy? W e provide all of these ingredients at ev ery T R A D E W E L L S to re . A n d , because w e really value you as a Customer, we add anoth er ingredient that w e think is the most import ant of all; Friendly, personal service every time you shopl Remember, look for the Big " T " — it's a sure sign of good tastel Garban.ro beans Cheddar cheese cubed, luhenned or shredded Grated parmesan cheese Sesam e or sunflower seeds A lfalfa or bean sprouts Any time is salad time Take a vacation from your typical salad fare with three imported reci pe ideas. W ith so many fresh fruits and vegetables in bountiful supply, there's no tim e like the present to travel your tastes sam pling salads the world over. Begin your meal in Grecian style with a marinaded M o u n t Olympus Salad. This recipe features feta cheese and anchovies along w ith ripe olives, green pepper strips, cu cumbers and onions. Blend the vegetables with Golden caesar dress ing and refrigerate for a few hours. When it’ s time to eat, serve the in gredients on a bed o f shredded ice berg lettuce. As the name implies, it's a dish that’s worthy o f the gods. M editerranean magic continues with a turn toward Italy. Antipasto Napoli can be a course in a meal or a light meal itself. M arinate strips o f summer sausage w ith tom atoes, m ushroom , a rtich o ke hearts and zucchini in Ita lia n dressing. The dressing perks up the produce with Neapolitan zest. Just toss with as sorted greens and top w ith grated parmesan cheese. For dessert or an afternoon re fresher, cross the A tla n tic fo r a C aribbean trea t. Santo D om ingo Fruit Salad takes tropical fruits on a real cu lin ary adventure w ith an enterprising dressing idea. Combine M iracle W h ip salad dressing w ith lime juice and rind, rum flavoring and whipped cream . Spoon the chilled mixture on to fruit chunks o f pineapple, banana, papaya and honeydew and toasted macadamia nuts. Like a picture postcard, these at tractive salads help you enjoy the flavors o f the world from your own dining room table. and zucchini; add dressing. Cover; m arinate in re frig e ra to r 2 hours. D ra in , reserving m arin ad e. Toss vegetables w ith assorted greens. Serve w ith reserved m arinade. S p rinkle w ith grated parmesan cheese, if desired. 4 to 6 servings. M O U N T O L Y M PU S S A L A D 1 6-oz. can pitted ripe olives, drained 2 cups cucumber slices 1 cup onion rings 1 cup green pepper strips 1 8-oz. bottle Caesar dressing 1-qt. shredded lettuce 1 2-oz. can rolled anchovy Fillets % cup (2-ozs.) crumbled feta cheese Combine olives, cucumber, onion and green peppers; add dressing. C over; m arin ate in re frig e ra to r 2 hours. D rain , reserving marinade. Arrange marinated vegetables, an chovy fillets and cheese on lettuce- covered platter. Serve with reserved m arin ad e. G arnish w ith lemoti wedges, if desired. 4 to 6 servings. S A N T O D O M IN G O F R U IT S A L A D 1 pineapple 2 bananas, sliced 1 papaya, peeled, chopped 1 cup honeydew melon balls Vi cup lime slices cup toasted madacamia nuts or almonds V4 cup Miracle W hip salad dressing 2 teaspoons lime juice 1 teaspoon grated lime rind 14 teaspoon rum flavoring */4 cup heavy cream, whipped Fresh fruits must be a favorite o f M other Nature. She has given each one its own sweet, natural ju ice, a kind o f hidden ingredient that makes fru it salads so tasty and re freshing. T ry this sim ple dish o f peaches, straw berries and b lu e berries with toasted coconut. Top it w ith creamy m ayonnaise, just the right touch o f seasoning for a des sert salad or impromptu treat. I t ’s a delightful way to enjoy M other Na- tue’s generosity. 2 cups tomato wedges 2 cups mushroom slices 8 ozs. summer sausage, cut into strips 1 8 !4 oz. can artichoke hearts, drained, quartered 1 cup zucchini slices 1 cup Italian dressing 2 qts. torn assorted greens Combine tomatoes, mushrooms, summer sausage, artichoke hearts Cut pineapple in to quarters lengthwise through crown. Remove fruit, leaving shell intact. Core and chunk fru it; toss lig h tly w ith ba nanas, papaya, m elon, lim e and nuts. Chill. C om bine salad dresssing, lim e juice, lime rind and rum flavoring, mixing well; fold in whipped cream. Chill. Spoon fruit into pineapple shells; top with dressing mixture. Garnish with additional grated lime rind, if desired. 4 servings. GOLD EAGLE FISH MARKET C om bine process cheese spread, chicken, pineapple, celery, grapes and enough mayonnaise to moisten; mix lightly. Serve on lettuce-covered plates. 6 servings. 14410 B E Division S.E. 20th ft Division 3EHB.S. PowoN S.E. 72nd ft Flava! N.E. 74th ft Ollaan N.E. 18th ft Fremont W. BURNSIDE at 21at HMaftoro-ESOS.E. OAK SAN RAFAEL-1010 N.E. 122nd Foroat Drove 2 3 » PACIFIC Oregon City «78 MOLALLA Canby 1081 S.W lat LLOYD CENTER T A ¡3Q0QBI L L PEA C H B E R R Y C O M P O T E Peach slices Strawberry halves Blueberries Toasted coconut Mayonnaise Com bine peaches, strawberries, blueberries and coconut; toss light ly. Top with mayonnaise. PO TATO SALAD Lo o kin g for a new way to com bine potatoes and mayonnaise for a pleasing salad? Try a hearty mixture o f crisp vegetables with a distinctive spice. Dilled Potato Said is the tasty result. D ill, a name derived from an old Norse w o rd , at one tim e had the reputation for being a potent magic herb. It may not contain any magic powers these days, but teamed with cucumbers, carrots and green onion slices it ’ s sure to help conjure up a flavorful potato salad that’s a sea soning ahead. D IL L E D P O T A TO S A L A D A N T IP A S T O N A P O L I I cup celery slices 1 cup grape halves Mayonnaise Lettuce 6 cups chopped cooked potatoes I cup quartered cucumber slices 1 cup shredded carrots 2 tablespoons green onion slices 2 teaspoons salt 'A teaspoon dill weed '/« teaspoon pepper I cup mayonnaise Lettuce C om bine potatoes, cucumbers, carrots, onion and seasonings. Add mayonnaise; mix lightly. C hill. Stir in additional salad dressing before serving, if desired. Serve in lettuce- lined bowl. 8 servings. 2 Free Bags O f P o ta to C hips W ith This Ad Only MOLASSES IN Mason J a r................................................................. QT. PINEAPPLE Crushed.................................................................................... CAN *1° PERCH Frozen Filets............................................................................................... lb. *1°° GAME HENS Rock Cornish (W ings)........................................... 2 lbs. 79* VEGETABLE COM BO 20 oz Pkfl 69* PEANUT BUTTER 13oz. Jar.....................................99* BATHROOM TISSUEspk.....................................99* CORN OIL SPREAD2ibs........................................99* SUGAR FREE RC COLA 1 litrebti..................+ deP.39* SUGAR FREE RC COLAspk, i6oz............... ♦ dap. TOILET TISSUE 8 roti pack....................................... 99* PAPER TOWELS.............................................. r o i i4 9 * DETERGENTS All Name Brandt AUTOMATIC DISHWASHER SOAP DET UotPkg WgT $ f9 9 LIEBFRAMILCH SELECT YOUR HOLIDAY WINE8I AI WarthouM Prices BAR SOAP Colony. Inglanook. GaHo, Paul Masaon and Soi. bar 1 0 ’ Each LAUNDRY DETERGENT GIANT SIZE Imported ra»*lM KING SIZE SB.4CX 14» 1W $ 1 79 $999 a fifth talador HEAVY 800Y M w W-E m NH w FLAT LATEX 8EMI-QL08S WalPaM LATEX Ra»,ll» 7 $7»» IM g H U Y sgss 6626 N.E. Union S U N S H IN E C H IC K E N SA LA D BUFFALO F IS H ........................................................ 5 9 /,b' C U LTU R E D PR O TEIN FED C A T F IS H ............. 42.69/lb Q A R ............................................................................. 42.26/lb Q O ° .......................................................................... 41.89/lb N E W O R LE A N S O Y S T E R ....................... ........... 4 1 9 9 /ja r Flown in daily from Louisiana at a low low price. W e have D M SO QUALITY CARPET K t ROCK-BOTTOM PRICES! Here’s a new way to serve chicken salad. Add some sunchine fruits like pineapple and seedless grapes to give a burst o f freshness and flavor. Along with cubes o f process cheese spread and plenty o f mayonnaise to blend these savory ingredients to gether, Sunshine C h icken Salad sparks appetites for a main dish sal ad with something extra. S U N S H IN E C H IC K E N S A L A D 'A lb. process cheese spread, cubed 2 cups chopped cooked chicken I 8!4-oz. can pineapple chunks, drained HERE IT IS. PORTLANDS NEW CARPET SOURCE ♦5" *6" *7" Per S q u are Yard Chooaa Xom P l USHES LOOP — HH.0 COM MERCIALI The mswimms KAnr 2 8 3 -3 1 7 1 MO N. KIUINOSWORTH
