Page 2 Section li Portland Observer, March 25, 1962
Orange Rye Bread makes
a fragrant lo a f
The accom panying recipe fo r
Orange Rye Bread makes 2 m oist,
fragrant loaves that make delicious
toast for breakfast as well as sand
wiches for the lunch pail. It calls for
3 tablespoons o f grated orange peel
which accounts for the fragrance.
And the combination o f two sweet
eners, brown sugar and molasses,
account for the moist texture and
slightly sweet flavor.
T o prepare the O range Rye
Bread, use the conventional method
o f yeast baking. This means dissolv
ing the d ry active yeast in w arm
water (1 0 5 *-l 15 °F .) before the liq
uid and dry ingredients are com
bined. Aside fro m being easy to
bake, it ’s a pleasant way to supply
some o f the body’s d aily require
ments for minerals and vitamins.
Tandoori Shish Kebabs for a spring barbecue.
Lamb is bargain
for a barbeque
I t ’s open season for barbecuing,
and a good way to economize and
cook outdoors, too, is with lamb,
especially when it’s from New Zeal
and. Besides being an imaginative
change o f pace, New Zealand
Spring Lam b often costs less than
other tender red meats and it's so
versatile you can serve it several dif
ferent ways.
L o cated in the freezer case o f
you r sup erm arket. New Zealand
lam b is flash-frozen to lock in the
q u a lity , juiciness and fla v o r. I t ’ s
lamb at its freshest. Just thaw and
use. T ry lam b fo r a super barbe
cue— its delicate flavor and tender
ness is truly enhanced by slow cook
ing over ashy coals. Tandoori Shish
Kebabs is an excellent dish for fam
ily or com pany. Lam b cubes, cut
from a deboned leg, are alternated
on a skewer with slices o f colorful
vegetables, brushed with a special
sauce and set over coals to cook.
The attractive kebabs can be pre
pared well ahead o f cooking time.
O u r Barbecued Leg o f Lam b is an
interesting v a ria tio n .. .the surface
is seasoned and the whole leg is
roasted over coals on a spit. Melted
m in t je lly , brushed on before the
meat is done, makes a delectable
glaze. Barbecuing gives the “ roast”
a tasty character all its own th a t’ s
perfect spring dining. Enjoy!
O R A N G E R YE B R E A D
2 34 cup warm water (10 5°F .-l 15 °F.)
2 packages active dry yeast
A cup firmly packed dark brown
sugar
4 teaspoons salt
3 tablespoons softened margarine
3 tablespoons grated orange peel
VS cup dark molasses
334 cups unsifted rye flour
6-6 Vi cups unsifted white flour
Measure w arm water into large
warm bowl. Sprinkle in yeast; stir
until dissolved. Stir in sugar, salt,
m argarine, orange peel, molasses
and rye flour. Beat until thoroughly
blended. Stir in enough white flour
to make a s tif f dough. T u rn out
onto lig h tly floured board; knead
until smooth and elastic, about 10 to
12 minutes. Place in greased bowl,
turning to grease top. Cover; let rise
in warm place, free from draft, until
doubled in bulk, about 1 hour.
Punch dough dow n; divid e in
half. Roll each half to a 1 4 x 9 -inch
rectangle. Shape into loaves. Place
in 2 greased 9 x 5 x 3-inch loaf pans.
Cover; let rise in warm place, free
from d ra ft, until doubled in bulk,
about I hour and ,0 minutes.
Bake on lowest rack position at
375 *F . about 40 m inutes, or un til
done. Remove from pans and cool
on wire racks. Makes 2 loaves.
This orangs flavored rya bread makes delicious breakfast toaat as
wall as sandwiches for the lunch pall.
S4VFGAS
SAVE TIME
SAVE MONEY
ONE STOP SHOPPING PC ENTERS
DOUBLE CASH
DIVIDENDS
TUESDAYS!
Prices good Wad.,
Mar. 24 thru Tuea.,
Mar. 30, 1982
T A N D O O R I S H IS H KEBA BS
(8 servings)
1 leg o f New Zealand Spring Lamb,
5 to 6 pounds, defrosted
1 Vi cups plain yogurt
'A cup pineapple juice
1 teaspoon curry powder
1 teaspoon salt
Vi teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 small eggplant, cut in 1-inch cubes
1 zucchini, sliced Vi-inch thick
1 green pepper, seeded, cut in 1-inch
cubes
1 cup cherry tomatoes
8 small white onions
T rim “ fell” and excess fat from
leg o f lamb. W ith thin, sharp knife
or boning knife, remove bone from
la m b . C ut meat in to 1 Vi-inch
pieces. In large bow l, com bine
yogurt, pineapple juice, curry, salt,
ginger and pepper sauce; add meat.
C over, refrigerate overnight, turn
ing meat occasionally. A rrange
m eat and vegetables on skewers.
C ook over hot coals about 20 min
utes; turn skewers to cook evenly on
all sides. Brush often with marinade
during cooking.
Young Men
Turkeys
M ocoroni end
Cheese Dinner
__
MY-TE-FINE
Using a sharp paring knife, make
10 deep slits in the meat. Insert a
sliver o f garlic in each slit. In a small
bowl mix together rosemary, sage,
salt and pepper; rub seasonings over
surface o f meat. Secure meat on the
spit o f a rotisserie. Roast meat ac
cording to rotisserie directions, al
lowing about 25 minutes per pound.
A b o u t 45 minutes before meat is
done, brush with melted jelly. Con
tinue to cook, brushing frequently
with jelly until meat is done.
• Oil
M acaroni
and
Cheese
First One—Additional at regular price
First Four—Additional at regular price
BARBECUED LEG O F LA M B
(8 servings)
1 leg o f New Zealand Spring Lamb,
5 to 6 pounds, defrosted
1 clove o f garlic, cut in slivers
1 Vi teaspoons dried rosemary,
crushed
*4 teaspoon dried sage, crushed
1A teaspoons salt
1/8 teaspoon pepper
V* cup mint jelly, melted
U.S.D.A. Grade A
Swift’s Butterball
10-14 lb. average
•Flash Frozen'
• Water
UeUTww
MY-TE-FINE
Tuna
First Two—Additional at regular price
Food Sections except Morrison or S.E. 122nd A Stark
Large Slicing
size for burgers or
salads and more
MY-TE-FINE Regular or Sourdough
Large
Tomatoes
English
Muffins
Reg. 85*
First Four—with coupon
Additional at regular price
• Caar.
l»»u lu a a
of 1* • V aM W M
Ma.
Mai 74
V ) IU H 7 • r ood S a rh o n , I M <Xl
041226440157
Each of these advertised items mu9t be readily available for sale at or
below the advertised price m each Fred Meyer store except as
specifically noted in this ad
12-484
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