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
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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
SE 20th E» D IV IS IO N
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SE 72nd ft FLAVEL
Oregon City 878 MOLALLA jggg gE POWELL
NE 18th b FREM O NT
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W B U RNSIDE at 21st
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HILLSBORO 980 SE OAK
SAN RAFAEL -1910 NE 122nd
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