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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 18, 1982)
Portland Observer, February 18, 1982 Page 7 FOOD SECTION A Li Plan an after sport buffet at home during the winter months. Invite eight or ten friends over fo r a bountiful meal and treat them to a healthful supper o f crudities and yoghurt dip, New World Paella and A vocado Boats, all prepared ahead o f time. N e w W o rld P a e l l a 1 teaspoon salt 1 bey leaf 1 cup beet or chicken broth 2 1/2 cups water 1 1 /2 cups natural brown rice 1/4 cup olive oil 2 cloves garlic, chopped 1/2 cup chopped onion 1 /4 cup chopped parsley 1 cup cooked green peas 2 whole canned pimientos, diced 1 jar 1111/2 ounces] whole clams 2 pounds firm white fish fillets, cubed (cod, haddock, snapper, sole, etc.l* Seasoned flour 10 small hard-shelled clams, steamed open (or use 10-12 mussels] 1/2 pounds cooked large shrimp, shelled and cleaned ** 1/4 cup bottled Italian salad dressing 1 to a s p o o n cru s h e d red pepper BRONZE FIOURINES SV TIFFANY WILFEAT STUDIOS. SUN VALLEY. IOAMO Combine salt, bay leaf, broth and water in a large heavy saucepan; bring to a rapid boil. Stir in rice, cover and reduce heat Simmer about 45 minutes or until rice is tender and water is absorbed. Heat oil, stir in garlic, onion, parsley and green peas; stir and cook 3 to 4 minutes. Use a slotted spoon to remove in gredients from oil, draining well; reserve oil in pan for later use. Stir sauteed ingredients, pimientos and clams intx^ cooked rice. Spread rice mixture in a greased 14-inch paella pan, or a large casserole or skillet about 12 to 14 inches across. Lightly dredge cubes of fish in seasoned flour, then fry in hot reserved oil; drain on paper towels. Add fish to rice. Add clams or mussels and shrimp. Sprinkle with salad dressing and crushed red pepper. Cover, bake in a moderate oven. 350*, about 20 minutes or until heated through. Makes 8 to 10 servings. •Or us«- mackeral fillets for a richer fish flavor. Other shell fish such as lobster, crab, crayfish, etc. may be used accord ing to taste and budget. ••Ix-ave on the tails. *u ffe t... A v o c a d o D ip s 1 can [13-ounces] rad madrileña consomma 1 envelope unflavored gelatine 1/2 cup cold water 1 envelope instant beef broth 4 medium-size ripe avocados Lemon juice Lemon wedges Heat the consomme until it is liquefied. Soften gelatine in cold water; stir into hot consomme. Stir instant broth into hot consomme. Pour into shallow pan and chill until firm. Halve the avocados and remove pits; quarter the halves to make 8 more or less even sections. Brush all surfaces with lemon juice. Dice, shred or chop the firm consomme; spoon into avocados heaping up as much as possible*. Garnish with parsley and small lemon wedges to serve. Makes 8 boats. •If desired, the unused part of the shredded consomme may be spooned around the “boats" as part of the garnish. Y o g h u r t D ip n o d e w i t h D u tc h Y o g h u r t 1 (8 ounces] container Dash Tabasco Dutch Yoghurt 1 1 /2 teaspoons favorite 1/3 cup mayonnaise curry powder 1 tablespoon freshly grated [or more hot horseradish to taste] Thoroughly combine all ingredients; chill. Serve as dip with crudities (assorted raw vegetables). L i t t l e A s s o r t e d M u ffin s 3 cups all purpose flour 1 /2 teaspoon salt 1/3 cup sugar 4 1/2 teaspoons baking powder 1 cup milk 1/4 cup gold Puerto Rican Rum 7 tablespoons melted shortening 1 large egg beaten 1/3 cup fresh or frozen blueberries 113 cup coarsely chopped crisp-cooked bacon 1/3 cup grated sharp cheese Dash cayenne Sift flour, salt, sugar and baking powder into bowl. In a 2-cup measure combine milk, rum. melted shortening and egg; mix well. Pour milk mixture into flour mixture: mix quickly with a fork until dry ingredients are moistened. Batter will be lumpy. Divide batter into three equal amounts. Fold blueberries into one portion; fold bacon into second portion; fold cheese and cayenne into third portion. Spoon batter into greased or paper lined 2-inch muffin-pan cups. Bake in hot. 400°. oven about 20 minutes. Makes 16 to 18 little muffins. Rum R u n n ers 2 oz. 151 proof Puerto Rican Rum 1 oz. Triple sec Juice 1/2 lime Dash grenadine 1 teaspoon sugar Put in electric blender container with 4 ice cubes. until foamy Strain into glass or small goblet filled with crushed ice. Serve with straw. Makes 1 drink P u e r to R ic a n R u m C a k e k Z ^ 1 envelope unflavored gelatine 113 cup gold Puerto Rican Rum 1/2 cup milk 3 eggs, separated 1/3 cup sugar 1/4 teaspoon salt 3/4 cup semi-sweet chocolate morsels 1 teaspoon vanilla 1 teaspoon instant coffee 1 container [8 ounces] coffee yogurt 1 cup heavy cream, whipped 1/4 teaspoon cream of tartar 1 9-inch baked pie shell Sprinkle gelatine on rum to soften. Heat milk in top of double boiler Beat egg yolks, sugar, salt and vanilla until very thick and creamy. Beat a little hot milk into eggs, then stir mixture into milk in double boiler. Cook mixture, stir ring all the time, until thickened, about 5 minutes. Stir in softened gelatine and chocolate bits. Continue cook ing and stirring until chocolate is melted. Remove from heat, stir in vanilla and instant coffee; chill. Cover to pre vent skin forming on surface. When ready to combine ingre dients, whip reserved egg whites with cream of tartar until mixture stands in soft peaks Fold yogurt into chocolate rum mixture. Fold whipped cream into mixture. Fold stiffly whipped egg whites into chocolate rum mixture. Spoon mixture into pie shell, chill until firm. Garnish with chocolate curls and extra cream if desired. Makes 1 pie or 8 servings. Fresh Fruits Vegetables ☆ Wholesale ☆ G row n without jx’sticides or other toxic sprays. 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