Page 2 Section II Portland Observer, March 4, 1982
Spinach Chowder warms the heart
N othing tastes better on a bitter
cold day than a steaming bow l o f
soup, and Spinach C h ow d er is a
super choice. But, i f you shy away
from soup making becauc you think
it's an all-day p ro ject. . . relaxl You
can make this heart-warming dish in
less than an hour.
Thickened with ground oat flour,
Spinach Chowder has a hearty tex
ture. O ro u n d oat flo u r is easy to
make, too. A ll you need are quick
or old-fashioned oats and a blender
or food processor. In 60 seconds
you'll have a nutritious wholegrain
flour th at's n atu ra lly rich in v ita
mins, minerals and fiber.
Spinach C h o w d er also has a
tempting taste. Chopped spinach,
potatoes and lim a beans are all
brought together in a creamy broth
that’s delicately flavored with bacon
and onion.
When it's cold and gray outside,
make it warm and cozy inside with
Spinach Chowder. Ladle this satis
fying soup into mugs for a flavorful
first course o r tasty meal accom
paniment. Serve larger portions and
you’ve created a main dish that you
can complete w ith a crusty lo a f o f
bread, a crisp salad and cheese wed
ges.
Heart warming spinach chowder
S P IN A C H C H O WD E R
(A boutLqts. soup
—8 I-cup servings/
4 bacon slices
V4 cup finely chopped onion
VS cup Oround Oat Flour*
4 cups water
2 cups milk
One 10-oz pkg. frozen chopped
spinach
1 VS cups peeled coarsely chopped
potatoes
2 chicken bouillon cubes
I tablespoon minced fresh parsley
or 1 VS teaspoons dried parsley
flakes
I teaspoon salt
Vi teaspoon pepper
One IQ-oz. pkg. frozen lima beans
In heavy 4-qt. saucepan or Dutch
oven, cook bacon until crisp. Drain
on absorbent paper; crum ble. Re
serve bacon drippings in saucepan.
Saute onion in drippings until ten
der. Add oat flo u r, blending th o r
oughly. Cook over low heat, stirring
con stan tly, u n til m ixtu re is thick
and b u b bly. C o ok and stir fo r 1
minute.
Gradually stir in water and m ilk,
mixing well. Add crumbled bacon,
frozen spinach, potatoes, bouillon
cubes, parsley and seasonings. Bring
to a simmer over medium-high heat.
stirring occasionally, to break apart
spinach. Simmer for 3 minutes. Add
frozen lima beans; continue to sim
mer about 7 minutes or until vege
tables are tender.
•G R O U N D OA T F L O U R
(About I cup)
1. Place 1 VS cups oatmeal, quick or
old fashioned, uncooked, in
blender or food processor.
2. Cover, blend about 60 seconds.
N O T E : Flour may be made ahead
and stored in tig h tly covered con
tain er in cool dry place up to 6
months.
School menu
March 8: Hawaiian delight pizza,
celery chunks, mixed vegetables,
peanut butter cookie, milk.
March 9: Hot chickenwich, Tater
tots, green peas, straw berry B .D .
cake, milk.
M arch 10: C o u n try style steak,
whipped potatoes w /g ra v y , carrot
coins, bran m u ffin , applesauce,
milk.
M a rc h I I : Ita lia n spaghetti,
tossed green salad w /ra n c h dres
sing, hot garlic bread, orange half,
milk.
M arc h
12:
M exican
taco,
shredded lettuce & tom ato , whole
kernel corn, fru it cup, b ro w n ie,
milk.
Lamb makes smart
meal planning
An excellent buy is a leg o f lamb.
Lamb legs sometimes weigh as much
as 9 pounds and have less waste than
other red meats, the A m erican
Lam b Council tells us. The young,
tender juicy lamb has a delicate fla
vor and appeals to the weight-con
scious becaue the young meat is not
marbelized with fat. You can stretch
your meat dollar by planning three,
maybe four meals, depending upon
the number o f people to be served.
Take a leg o f lamb, have the butcher
remove three or four one-to-H-inch
steaks from the sirloin end, freeze
these for later use and roast the Vi
Our recipe for West Indian Three-
Quarter Leg o f Lamb is made spicy
with a coffee mixture laced with cur
acao. The mixture is used for bast
ing the m eat, then thickened and
served as a sauce. For an elegant ef
fect, a little curacao is poured over
the meat at serving tim e, then set
aflame. Sweet potato stuffed oranges
add color, texture and flavor to the
dinner menu, plus your favorite veg
etable.
W E S T IN D IA N
T H R E E -Q U A R T E R L E G
OF LAM B
(6-8 servings)
1 three-quarter leg o f lamb
1 Vi cups strong coffee
Vi cup orange curacao
Vi cup orange juice
2 tablespoons brown sugar
2 tablespoons molasses
Vi teaspoon ground cinnamon
Vi teaspoon allspice
!4 teaspoon coriander
1 teaspoon salt
1 tablespoon corn starch
Vi cup water
Sweet Potato Stuffed Orange Cups
(see below)
Thin orange slices
Place lamb leg on rack in roasting
pan. Roast at 325 degrees, 25-30
minutes per pound, or un til meat
therm om eter registers 145 degrees
for medium-rare doneness. As lamb
begins to roast, combine coffee. Vi
cup curacao, orange ju ice, brown
sugar, molasses, cinnamon, allspice,
coriander and salt; blend well. Baste
lamb with coffee mixture frequently
d u rin g roasting perio d. Remove
lam b to heated p la tte r, reserving
drippings. Combine cornstarch and
water, blend into drippings in pan
and cook over low heat, stirrin g
co n stan tly, u n til thickened and
clear. Arrange Sweet Potato Stuffed
O range Cups around lam b on
p latter. Garnish lamb with orange
slices. W arm remaining Vi cup cura
cao and pour over lam b; ignite.
Serve im m ed iately w ith coffee
sauce.
S W E E T P O T A TO S T U F F E D
O R A N G E CUPS
(8 servings)
4 medium oranges, halved
6 medium sweet potatoes, cooked
and peeled
2 tablespoons brown sugar
2 tablespoons butter
Orange juice
1/8 teaspoon ground ginger
V4 cup chopped walnuts or pecans
8 walnuts or pecan halves
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SAFEWAY WELCOMES
USDA Food
Stamp Coupons
Safeway Quality Beef
Whole Round
Bone In Bee)
Spareribs
C&H 5-Lb.
Sugar
jg} $ 1 5 9
Granulated Sugar
fresh Small Lean
Ribs Great For
Sweet & Sour Ribs
Lim it 1
Dole
Pineapple
In Juice, Sliced, Chunk or Crushed
O ver small b o w l, c a re fu lly re
move orange segments and juice
from orange halves. Remove mem
brane from shells and orange sec
tions. Beat cooked sweet potatoes
with electric mixer until fluffy. Add
brown sugar, b u tter, orange juice
drained from orange sections and
ginger; beat well. Stir in orange sec
tions and nutmeats. Spoon into or
ange shells. Garnish with walnuts or
pecan halves. Place in shallow, but
tered baking dish and bake in oven
preheated to 325 degrees for 25 min
utes, or until heated through.
Ball Park
Franks
Fresh Whole Loin
(Loin Half Lb ' 1 4
(Rib Half Lb M 2
Hygrade Brand
franks 1 Lb
Meat or Beef
©,58l
Lucerne
Ice Cream
Hawaiian Fruit
Q
1/2 Gallon
$ | 59
Pineapple
Juice
Town House
f.
Atebaia Chips 4 Ounce Pkg
SPECIAL
purchasf
While
Supplies Last1
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SUPER
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Flown in daily from Louisiana at a low low price
We have D M 8 0
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SAFEWAY
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9
■
Bel air Frozen 10 Ounce Package
10W 40 Motor Oil
Quart Size
Price« Effective Wed. Mar 3 Thru Tue« Mer. 9
at Safeway in the Portland aree.
SALES LIMITED TO RETAIL QUANTITIES
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Hawaiian
Vegetables
Shampoo/
Conditioner
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Hawaiian
Potato Chips
9 V .Jfc JF
GOLD EAGLE FISH MARKET
Assorted Varieties
8 Ounce Size
46 Ounce Can
Large Fresh Pineapple
Fresh Strawberries
69*