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.)
FULL-CUT,
BONE-IN
II O I K S
K N A IK IN
Hl I M O M
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Kraft Medium
(4O ‘ /to Oft Label
t a g $279 fo.)
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PXQ
89
$23»
$2$»
Fresh Fillet
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Oregon City 878 MOLALLA jggg gE POWELL
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SAN RAFAEL -1910 NE 122nd
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