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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 25, 1982)
Page 10 Section III Portland Observer, February 25, 1962 Dress up kitchen with accessories "C ounter” your winter doldrums with " u tili-tiq u e s " — beautiful and fu n c tio n a l accessories that w ill update your kitchen. Im aginative accents can provide utility and storage as well as decora tion. Today’s fashionables may very well be tom orrow’s collectibles. Handwoven baskets, hefty white stoneware, colorful casseroles, nos talgic salt-and-peppers, and other novelties can make a cocina-come- alivel Mount on a wall a gleaming white ceramic cow’ s head that patiently, w illin g ly holds your towels or aprons on her horns. Everyday items like pot holders take on a freshness when th e y ’ re green asparagus "stalks’ * tied with red yarn. (H ere’s a nifty idea: hang a row o f them across the top o f your kitchen window to make a smashing valance treatm ent th a t’s washable and treated to resist stains.) Sturdy porcelain canisters feature wooden-peg handles and a cookie jar is designed to look like a stack o f plates topped w ith " p o t t e r y " cookies to clue what’s hiding inside. A cop p er-fin ish ed w ire basket makes a gleaming and dandy holder for eggs, potatoes, vegetables, or f r u i t . . . or can even be set in the sink to rinse produce. For a fancy party, it nestles, rolls, napkins, or cutlery. Make breakfast count with fresh fruit O R A N G E FR E N C H TOAST Low sodium soups are flavorful Hypertension is a leading health problem in this country. Studies show that blacks are twice as likely as whites to develop symptoms o f high blood pressure. A combination o f hereditary and dietary factors may be responsible for this predisposition. Low-sodium diets are often prescribed for patients suffering from hypertension. I f you want to reduce salt intake, try these recipes for flavorful soups made without canned broths, usually high in salt. Pacific Chowder and Lentil Soup are made with unsalted margarine. An easy and effective way to reduce overall salt consumption is by substituting unsalted margarine for all your margarine and butter needs. It’s now available in the dairy case and is kosher and parve (milk- free). School Menus M arch I: Cheeseburger, tatet tri angles, tossed salad greens w /Thou- san Island dressing, apricot halves, milk. March 2: Roast turkey in gravy, wtnpped potatoes, mixed vege tables, french b read, fru it crisp, milk. March 3: Hot dog on a bun, hash browns and cheese, green beans, chilled pears, milk. March 4: Oven-fried chicken, po tato salad, carrot sticks, bulgur roll, banana half. milk. M arc h 5: Subm arine sandwich, shredded lettuce & tom ato, french fries, peach slices, milk. 2 eggs, beaten 1A cup freshly squeezed orange juice !4 teaspoon salt 8 slices day-old bread 2 tablespoons butter or margarine, divided In shallow bow l, com bine eggs, orange juice and salt; mix well. Dip bread slices in egg mixture, turning to coat both sides. In targe skillet, melt a sm all am ount o f butter; brown bread on both sides. Repeat FredMeyer un til all bread is used. Serve with G lazed A p ple Slices. G LA Z E D A P P L E SLICES 'A cup freshly squeezed orange juice IA cup light brown sugar 1/8 teaspoon ground allspice 3 large apples, cored and thinly sliced Orange French Toast In large skillet, combine orange juice, brown sugar and allspice. Stir over low heat until sugar dissolves SAVE GAS SAVE TIME SAVE MONEY Prices good Wed. Feb. 24 thru Tue. Mar. 2, 1982 ONE STOP SHOPPINGP CENTERS P A C IF IC C H O W D ER Makes 6 ( I cup) servings 3 tablespoons unsalted margarine J/4 cup chopped green pepper */i cup chopped onion 1 clove garlic, minced 2 cans (16 oz. each) low-sodium tomatoes '/« teaspoon sugar 1 bay leaf, crushed Pinch oregano leaves 2 pounds fresh or frozen halibut or haddock fillets, cut into I-inch pieces Melt unsalted margarine in a large saucepan over medium heal. Add green pepper, onion, and garlic; saute until tender. Add tomatoes, sugar, bay leaf and oregano. Cook, covered, over low heat about 50 minutes. Add fish to sauce. Cook 5 lo 10 minutes longer, or until fish flakes easily with fork. Serve. Sodium: 175 M G . Per Serving L E N T IL SOUP Makes 9(1 cup) servings '/ j cup (1 stick) unsalted margarine 2 cups chopped onion 1 pound dried lentils 2 ham bones (about 1 pound) 8 cups water 2 cups chopped carrots 1 cup sliced celery 3 tablespoons chopped parsley '/: teaspoon ground black pepper 3 bay leaves '/i cup vermouth Melt unsalted margarine in a large sauce pan over medium heat. Add onion; saute until tender. Stir in len tils, ham bones, w ater, carrots, celery, parsley, thym e, oregano, pepper, and bay leaves; bring to a b oil. Cover p a rtia lly and reduce heat; simmer I (A hours, or until len tils are tender. Stir in vermouth for last 'A hour o f cooking tim e. Discard bay leaves and ham bones before serving. Sodium: 90M G . Per Serving Rose Jewelry Fine J e w e lry M a n u fa c tu rin g Gold, Diamond, Rings, Watches, and Repairing 625 S .W . B roadw ay Portland, Oregon 97206 (603) 224-6640 I 041226440089 Each of these advertised items must be readily available for sale at or below the advertised price in each Fred Meyer store except as specificatly noted in this ad 8 288 and mixture boils. Add apple slices. Simmer, uncovered, over low heat 8 to 10 minutes or until apples are ten der. Spoon over apples during cook ing. Serve hot with Orange French Toast. M akes4 servings. 041226440096 I
