Page 4 S ectio n II P o rtlan d O bserver, Feb ru ary 4, 1982
Shopping requires thought, skill
Dining room makes a come-back
incorporated multiple-use value in
both flo o r plan and fu rn itu re
design.
When entertaining, the floor plan
allows guests to circulate, dance, sit
at a table, or simply chat; at other
times, there is ample room in the
kitchen fo r eating and the dining
room is restored to an ingenious
storage/study complex that offers
enourmous work space for resident
hobbyists.
The unique built-in feature o f the
dining room is its “ disappearing”
table which divides and swings
under the window where it looks
like part o f the shelf fram ew ork.
Flanking the 10 foot long window
wall ate cornet cupboards; open
shelves abound everywhere else for
maximum storage.
Because the dining room has such
versalitiy now, it has freed the den
for a more formal sitting situation.
Antiques
are
mixed
with
Thom asville pieces from the
The separate dining room almost
completely disappeared from the
American scene for several years in
new construction. Architects and
builders believed it was the one
room that families used last.
It is now back, by popular
demand, because living patterns
have changed and, despite the space
squeeze, more and more people
have a sophisticated attitude toward
the pleasures o f dining.
There s no doubt about it - a
dining room is nice to have. With its
potential to be a quiet hobby center,
home o ffice , or sewing corner
(when not used fo r dining), it is
more important than ever.
Above is a example o f a walk-
around kitch en /fam ily room area
connected by a dining room ; it
illustrates how tru ly flexible this
“ great room” can be.
In a circular-traffic flow pattern,
the
in te rio r
designer
has
•Golden E ra” and
nostalgic
tra d itio n a l
“ C arleton
H all
collections.
Queen Anne chair scats from the
dining
room
were
wisely
upholstered in the same blue fabric
as the sofa and wing chairs so they
could be brought in to the fam ily
room for extra seating.
The breakfast table opposite the
kitchen window w all, against the
curved fireplace chimney, has
multiple drawers which is useful as a
planning
desk
also.
The
butcherblock top is not only
attractive but a practical surface as
well.
Social and economic changes are
affecting our lifestyles. And old
ways are adapting to new needs.
Lived-in rooms are now the prime
requisite o f home owners.
Take your home and reevaluatae
the dining -room space. Isn’ t there
room for a dramatic new approach
to living full circle?
Soup good for cold winter days
W ith
unseasohal
weather
throughout, it seems a good idea to
put on a “ good p ot” —as we say.
We all have our favorite old re
liables, but here are a few good
hearty soup ideas, each satisfying
enough for a main meal dish, calling
fo r just crusty bread, salad and a
dessert to complete the menu. Our
selection includes a Seafood Gumbo
from South Carolina, a Lamb Soup
from New Jersey and the Pasta Fa-
gioli, hearty Italian soup made with
pasta and beans. Enjoy!
2 pounds fresh fish fillets
Salt and pepper to taste
!4 lb. butter or margarine
4 tablespoons flour
2 quarts water
5 fresh tomatoes
2 lbs. fresh okra (chopped fine)
1 lb. fresh crab meat
1 pint raw oysters
2 lbs. fresh raw shrimp (picked and
deveined)
A) the staff o f
th em o th er earth new s
H NEW S
» i'e q
The honey
was tempting, b u t
the people were A A
really sweet. Z Z
we can teach you how
to enjoy lots ot your
favorite frxids
(within limits)
and still lose
weight We
can help
you turn
your bad
eatinq
When people
heard about the
,982 Weight
Watchers
Food Plans,
out classes
attracted
lots of
honey
lovers,
popcorn
habits
poppers, and peanut butte’
nuts' then people dis< overed
something even more uresist
ible about Weight Watchers
Other people They found
that Weight Watchers mem
bets really cared And it was
so much easier to lose weight
when they weren t dornq it
atone
Together at weekly classes
WEIGHT .
WATCHERS
mto qpod ones tom us today
The fabulous 1982 Food
Plans are waiting akxxj
with a lot ol fnendly people
It's easier
to lose weight
when you're not
doing It* alone.
Jo«n Any Class Anytime
School Menu
N orth Portland
Carpenters' Hall
2225 N Lombard St. (at Brandon)
Mon.
7 00 pm
Thurs
9 30 am
February 8: Barbecue pork in
bun, later tots, celery chunks,
chilled peaches, milk.
February 9: Sweet A sour turkey,
flu ffy rice, cucumber Namasu,
orange, milk.
February 10: Wiener wrap, tater
triangles, green beans, chilled pears,
milk.
February I I : Ita lia n spaghetti,
tossed green salad w/ranch dress
ing, hot garlic bread, banana half,
milk.
February 12: Curly noodle soup,
chicken salad sandwich, cheese
stick, french fries, tangerine, valen
tine cookie, milk.
Emanuel Hospital
2801 N Gantanbein
Emanuel East. Room 2001
(Nursing Home)
ira
7 00 pm
Fello wshtp Baptist Church
4737 N Lombard St.
Tuas
7 00 pm
Northeast Portland
5049 N E Sandy Bhrd.
Mon.
7:00 pm
Tuet.
9:30 am & 7 pm
Wed.
7:00 pm
Thun
7:00pm
Fri.
•:3 0 am
(Marantha Church)
122 N E Skidmore
Sat
9:30 am
For inform«,on cali cotteci Portland (500) 297 )021 weekday« 8 305 00
SEAFOOD GUMBO
Doing MORE...With LESS! I
M
flexible in order to take advantage
o r unadvertised specials, seasonal
foods and special buys.
The m ost successful w e ig h t loss p ro g ra m in th e w orld
Melt butter and add flo u r, mak
ing a smooth paste; stir constantly
over moderate heat u n til a rich
brown. Add water, tomatoes and
okra. Cook slowly fo r one hour.
Add crab meat, oysters, shrimp and
fish. Cook 15 minutes; add season
ings. Soup should be thick. Add
steamed rice to each serving. Serves
8.
Get 3 great deals
on 3 new meals.
LA M B SOUP
___
fully, but keep in mind that not all
in-store decisions are spur-of-the-
moment purchases. You need to be
Shopping at the supermarket to
day requires more— not less—skill
than it did a decade ago, notes Mari
lyn Lunner, Clackamas County Ex
tension agent.
In many places, the corner gro
cery store with its limited stock has
disappeared. Today, food choices
are often made in a serve-yourself-
store that may carry 10,000 food
and nonfood items, says Marilyn.
I f you often come home with
more items than you planned to
buy, you could be an impulse shop
per, lured to the attractive, colorful,
well-designed displays or packages
that prompt you to buy, whether
you need them or not.
“ N ational surveys show that
many purchases made inside Amer
ica's stores are impulse decisions,”
says Margaret Bakke, Oregon State
University Extension foods and nu
trition specialist. High on the list o f
these unplanned purchases are
candy, gum, snacks, books, maga
zines and toys. Close behind are
first aid and beauty supplies, slip
pers, sneakers, plants, pots and
kitchen utensils.
A large outlay for these and simi
lar items w ill throw a carefully
planned “ food” budget out o f k il
ter. When you reach for nonfood
items in the grocery store, consider
your need, your budget, and whe
ther the item is worth the price.
Make a careful list o f the foods
you need io buy before you go to the
store, Bakke advises. Follow it care-
t'« < J» rw a rti
•
V
T
W ) Ah • « Nf A
C O L D W E A T H E R T IP S
FROM JAPAN
On« of our readers. Caret« Woods, picked up
a lot of ideas about coping with cold weather
while she was growing up in Japan She points
out that most Japanese houses are not central
ly heated, but that her w inter experiences
there proved that the Japanese people Iwho
live in temperature zones comparable to those
o f the United States I generally manage to live
comfortably during cold weather . in homes
th a t are designed prim arily for summer heat
The typical Japanese winter bed covering is
a quilt called a kakebuton. Ms. Woods de
scribes it as being something like a com forter:,
I t consists of a light nylon covering over each
side of a loft lor thickness) of approxim ately f o ir inches-composed of untold layers -
of cotton. This quilt isn t sewn through as a Western one would be Instead only an
tr i r ‘ d ~,WhiCh u nOt PuUed
from ^ e nylon on one side,
w o n d e r fu lT r L r e ^ b r , ei m g Z er
• ” " ’l ‘’ 1Jy' ‘
* ■ " " ‘ nd
During the winter, families often center their evening activities around a kofarsu
which is a heater placed on the floor underneath a traditional Japanese table Hike
o h T l n ^ n " : ^ ^ ? * ^ estaurants) A special qu.lt ,s draped over the top of the table
on th ^ q u d ?
f
* nd eg" PbC8d benM th il w ,rrn and 8 '*<'ond t«hle top is rested
kiln » i ^ 2 i ,; r h,Ch m.°kre C*?*ely 7 * ernbl<“’ 8 *8 r#e v a v »r flowerpot made of fired and
f U'° " th.8n the c ° ° l t l n K apparatus called by that name in this country
ri ,
i°J h<Lko tat,u Var,OU9 grates or tripods can be put over the fire ao
th a t food may be cooked or w ater boiled on the kibachi For the most part, a kettle of
s a f X ' . 8 r th
° n the ¿ nit 10 hum idify the room (Such o p e n fires may b e
id v i«
h7 *
y constructed, well ventilated Japanese structure but we do not
advise you to try it. since an open fire emits dangerous carbon monoxide I
I he Japanese cover their wooden floors w ith tatam i
t,U a * mats that are a o o r o x .
b^t'wren rhe2.'.nChe’ th.‘Ck L" " pec,alJy co,d ** « th e r a layer of newspaper is often put
r
i.. h* stra* mats and the wooden floor for extra insulation
c o m fo n m 'c X .ih o n '"’ " y N ‘Ppo" e!"' it* rn” of clothing are designed to provide w inter
t h ? M ^ la X '^ mT
type garrnent CaUed * haon *’ constructed in
cotton l.h n r ^ 'panner ■» ^ e bahtbuton. except it's covered on the outside with
weaTsever.Havers n u
’,
* 7 " Lnd° ° r’ ‘ " d ° Ut lJnder the Kaon thp O rie n ta l,
w e a r »«versl layers of sweaters and other garments
t h e o /u r e r e r T o f 'h m r T “ ’ *
l ’
J ' p ,n COnrern her lat* a'^ n o o n visits to
states you'll be warm for' . m '
u " A ,te r 8 ’K'ak
^ o f u r o . Ms Woods
vou won i
<rm 1 '
*!8sl 8 h a,i hour, and if you re staying up for a while
. 2
um ," y ’ Weat* ” 88 h*fore A t bedtime the Japanese get out the v ^
climbing m ' T h e n " « '^ "
10 W8rm “ P th*
befor*
vo,'HI have«. n l.K
y
" re8dy 10 , l , P und* r ^ e warmed cover.' ahe says
methmg nice to put your feet against as you d rift off cozily to sleep
"a m * an« aaoraas ana s u 1 »
LESS' P O Bo. Z0 M . n a . n . o n X N C 2 .“ ,
J
Copyright te e ; THE MOTHER EARTH NEWS Joe
'
M O TM tB t * * r H NEWS m agum «, sen« your
**"’
*
2 shanks o f lamb
1 large carrot, cut up
2 celery stalks, cut up
I onion, sliced
I medium can tomatoes
I bay leaf (remove before serving)
'/« cup parsley, chopped
3 quarts water
Seasoning to taste
Now at Rustiar s you get a timely savings on the 3 most
delicious m ans in town, just oy clipping the coupons
batow
You Start by getting a savings on the Westerner
Sandwich a |u<cy burger that s a meal m itself The
Westerner is served on a tasty roti with lettuce
tomatoes, onions and tries'
I cup dry white beans
1 small onion, chopped
'/ j cup chopped celery
2 garlic cloves, minced
3 tablespoons olive oil
'/»lb. smoked ham, cut in small
cubes
V» lb. salt pork
I '/ j teaspoons salt
'/« teaspoon ground pepper
1 tablespoon tomato paste
Vi cup pasta (spaghetti, small shells
or small macaroni)
Grated Parmesan cheese
In pot or bowl, soak beans over
night in enough water to cover.
Drain beans, reserving liq u id . In
another saucepan, saute onion, cel
ery and garlic in oil until onions are
tender. Stir in ham, and continue
cooking for 3 to 5 minutes. Add
beans, salt, pepper, and tomato
paste and reserved liquid plus
enough water to make 8 cups. Bring
soup to boil and reduce heat to sim
mer for I '/i hours or until beans are
tender. Remove h a lf o f the beans,
puree and return to soup. Add pasta
and simmer fo r 15 to 20 minutes.
Taste and correct seasoning. Serve
with grated Parmesan cheese.
Makes 6 to 8 servings.
Now s the time to get 3 good deals on 3 great meals
So come to the Rustler where you can eat cheaper'
ess©
Your second special features a |uicy cooked to order
Ribeye Steak plus baked potato roti and a heipm of
the greenstuff from the Rustier Sated Corral*
Simmer all ingredients in a 6- to 8-
quari pot until meat is tender—2 to
3 hours. Add seasonings to taste.
PASTA E F A G IO L I
the unique taste of Rusher s Srrlotn Tips Dinner
Featuring a generous portion of |uicy Sirkxn Tips
smothered m sauteed onions Regularly $4 19. this
tempting dinner is ow only $3 29
Last but not least your third special introduces you to
f Sirloin Tips f”Sirloin Tips- 1"
I Westerner
Dinner
Dinner
Sandwich
I
. Feb 4th thru
$3.29
$3.29
I
Feb 14th
Feb. 3 thru Feb 14th
•1.59
Feb 3 thru Feb 14th
1
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Rib Eye
Dinner
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$ Ï C q I
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•Feb 4th thru
Feb 14th
■
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or • «e cane item , O * e r < e « j i e t 4m wSL Fee
14m AooouMNo 50 802
Rib Eye
Dinner
’3.29
Feb 3rd thru Feb. 14th
coupon ,oad lor on« pu’ cnooo o» on« R « ( « Sis
Omnw ( t pamuponno R u s t* « O w w s molud« A
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Feb. 3rd thru Feb. 14th
C « « o n v««e I * on« purcSWM or on« R » f y« SW M
O m n *s ip * n o ip « n n n R u « n * s O o m *« w À y » R e
po>««0 m l « id e * M C u M o m * m u d
p*T «ppneafat« « d M las O N * •■par«« e « b is m
lw SMk
«SB®.
Now Serving Breakfasts
Mon -Fri 6 am to 11 am a Sat.-Sun. 7 am to noon
PORTLAND
425 Northeast Oregon Street
(Between Union and Grand,