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