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
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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