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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 11, 1982)
Portland Observer, March 11, 1982 Page 9 FOOD SECTION Toasted Barley Pilaf On-The-Aun Trail Mix Cheese Ball 1 Barley is basic Barley is truly historically signifi- cant. Barley is not a passing fad, a food fancy of the moment. I he first m ention o f this good, wholesome cereal grain dates back to 3,000 B.C. The l ake Dwellers o f Switzer land, about 1,000 B .C ., knew at least three kinds. A n d because is is such a hardy grain (belonging to the fam ily Gramineae), it has been a part o f the history o f countries as climatically varied as C h in a , T u rk e y , and Scotland. Barley also figures prom inently in Jewish history. Among the many Old Testament references is one in Ruth 1:22 which indicates that the ripening o f barley was a sign o f spring. Barley is easy to use. If you’re un fam iliar with this convenient food, you may not know the fun that awaits you. Bu, once you’ ve tried barley, you’ll have a friend for life. M odern processing methods have im proved to the point that quick barley takes only 10 m inutes o f preparation. Barley is a perfect base for one-dish meals! I l ’s easy to be creative with barley. You can let your im agination run wild. Use it in salads, soups and cas seroles. E m ploy it as a thickener, substitute it for rice and potatoes. Through the years, two types of bar ley have been available com m er cially. And both quick and regular barley are made with highest manu facturing standards. Quick barley is the ideal choice for fast cooking meals. Regular barley, preferred for those ric h , w o n d e rfu l, lon g -sim mered soups and stews, takes about an hour. Barley is a bargain. This fact alone w ould be reason enough to turn to it in these inflationary times . . when the dollar-stretching foods are sought out. Barley is nutritious. In every bite o f barley, there is protein, thiamine, niacin, phosphorous and iron. Bar ley is a whole-grain. It still contains its o rig in al bran, germ and endo sperm. This means you get the best o f what M o th er N ature o riginally grew— the flavor, the goodness, the n u trien ts. The bare m inim um o f processing is done on barley. It is delicately grain-good Chewy. Full- bodied. Flavorful. Barley is versatile. It has nour ished peasants and kings. It is equal ly "rig h t” for family meals and ele gant buffet dinners. It can be served confidently at any course— in soups, as a side dish or in casseroles. Barley is basic. And many people are hopping on the barley band wagon as no-nonsense foods are coming into their own— again. Peo ple are coming back to foods that are real and right for them. As in olden days, barley fits the times. It meets today's needs. 2 beef bouillon cubes 3 tablespoons butter or margarine 1 cup fresh mushroom slices 'A cup green onion slices I garlic clove, minced V* teaspoon thyme leaves, crushed 'A teaspoon salt Dash o f pepper Heat oven to 350 °F. Place barley in shallow baking pan. Bake at 350° for 20 minutes or until light golden brown. Stir toasted barley into boil ing water; add bouillon cubes. Re duce heat. Cover; simmer for 10 to 12 minutes or until tender, stirring occasionally. D ra in ; set aside..In large s k ille t, melt butter; saute mushrooms, onion and garlic until tender. Add barley and seasonings; continue cooking over medium heat for 2 to 3 minutes or until heated through. *N O T E : Substitute 36 cup regular barley for quick barley, if desired. Increase boiling water to 4 cups. In crease simmering time to I hour or until tender, stirring occasionally. F R U IT C R IS P (Makes 6 to 8 servings.) One 20-oz. can chunk pineapple in pineapple juice, undrained One 16-oz. can juice packed sliced cling peaches, undrained 2 tablespoons cornstarch 36 teaspoon ginger 1/8 teaspoon ground cloves I medium-sized banana, sliced I 'A cups 100 V# natural cereal !4 cup butter or margarine, melted. Heat oven to 35O°F. Drain pine apple and peaches, reserving a total o f I cup juice. Combine juice, corn starch and spices in 2-qt. saucepan. Bring to a boil over m edium -high heat. Reduce heat; simmer until mixture is thickened and clear. Re move fro m heat. A dd pineapple, peaches and banana; mix well. Spread fru it m ixture into 8-inch square baking dish. Combine cereal and b u tter, m ixing well; sprinkle evenly over fru it. Buke at 35O°F. about 20 minutes. Serve warm for breakfast, brunch or dessert. Be creative with natural cereal ON- T H E R U N TRA IL M I X (Makes about 6 cups) CHEESE BALL (Makes about 12 servings.) 3 cups lOOVo natural cereal 36 cup chopped walnuts 34 cup firmly packed brown sugar 34 cup butter or margarine 3 tablespoons honey 1 tablespoon grated orange peel 2 8-oz. pkg. cream cheese, softened 2 cups (8 oz.) shredded Swiss cheese I 8-oz. can crushed pineapple, well drained 3 crisply cooked bacon slices, crumbled 34 cup finely chopped celery I teaspoon Worcestershire sauce 34 teaspoon salt 1 cup 100 Vo natural cereal, coarsely crushed Heat oven to 325 °F . C o m b in e cereal and nuts in large bowl. Com bine brown sugar, butter and honey in small saucepan; cook over low heat, stirrin g occasionally u n til smooth. S tir in orange peel. Pour over cereal m ixture; m ix w ell. Spread into lightly greased 1 3 x 9 - inch baking pan. Bake at 325 °F. for 20 to 22 minutes or u n til golden brown, stirring occassionally. Re move m ixture to ungreased cookie sheet or alum inum foil; cool com pletely. Break into pieces. Store in tightly covered container. Beat together cream cheese and Swiss cheese, m ixing u n til w ell- blended. Stir in pineapple, bacon, celery, W orcester-shire sauce and salt; mix w ell. C h ill u n til firm . Shape to form 1 large o r 2 small balls; chill. Just before serving, roll ball in cereal, coating w ell. Serve with crackers or raw vegetables, as desired. GOLD EAGLE FISH MARKET BU FFA LO F IS H .......................................................$1.59/lb C U LT U R E D P R O T E IN FED C A T F IS H ............. $2.59/lb G A R ............................................................................ $2.2S/lb G O O ............................................................................$1.69/lb N E W O R LE A N S O Y S T E R .................................. $1.99/jar Flown in daily from Louisiana at a low low price. W e have D M S O Picnics call fo r potato salad Picnic anytim e, anywhere— just get up some ta ll, thirst-quenching drinks and light food. A refreshing drink is easily made at a moment's notice when you have sugar-sweet ened Kool-Aid on hand. Mixed with apple juice, you’ ll have a pleasing cherry punch. Q uick g rilled dogs or burgers, tasty frcm.li fires and salads such as our O ld Fashioned P o tato Salad and the B utter Bean Salad w ill round out a meal nicely on a spring day. Enjoy! I cup mayonnaise I tablespoon vinegar 1 'A teaspoons salt 2 tablespoons prepared mustard lA teaspoon celery seed dash pepper 4 hard-cooked eggs, chopped 1 34 cups sliced celery 'A cup sliced green onions 34 cup sliced radishes 2 tablespoons chopped parsley Lettuce leaves B oil unpccled potatoes, d ra in , peel and dice. In large bowl w ith wire whisk or fork, stir mayonnaise with vinegar, salt, m ustard, celery seed and pepper until blended; add potatoes and eggs and remaining in gredients; toss gently to mix well. Cover and refrigerate. Serve on let tuce. O L D -E A S H IO N E D PO TA TO SALAD (Makes 3 cups or 6 servings.) 6 medium potatoes (2 pounds) cooked, peeled and diced U.S.D.A. CHOICE BEEF STEAKS 168 $ lb. I PORK CHOPS $1 lb. P O K T 1.A N O , O K »7214 23I-2M 2 '/« cup butter or margarine 36 cup peanut butter 34 cup maple flavored syrup 2 tablespoons firmly packed brown sugar 3 cups coarsely crushed 100V» natural cereal, original (about 334 cups o f cereal) Chicken Franks Cheddar Cheese Dover Sole W e don’t sell health food W e sell REAL food. Hy grade GfSmajtef No pesticides, fungicides, herbicides Malathion, Parathion, or any other "ion. No waxes, dyes or sprout-nip either. Just God’s own food. G et it fresher, ch eap er, b etter A nd share it all around. C om bine all ingredients except cereal in l-q t. saucepan; bring to a b o il. Sim m er over medium heat about 3 minutes, stirring constantly. Pour over cereal; mix w ell. Press into greased 8 inch square baking pan. Chill until firm; cut into bars. Store in refrigerator. I cup quick barley* 3 cups boiling water 28 Fresh - Assorted Blade A Loin End LEAN GROUND $|48 N O -R A K E C O O K IE S (Makes 8-inch square pan o f cookies) T O A S T E D B A R L E Y P IL A F (Makes 2 ’/« cups pilaf.) 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