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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 25, 1982)
Portland Observer, March 25, 1962 Section II Page 3 Meat loaf provides endless variety MEA T L O A F M E D IT E R R A N E A N (I can (1 1 oz.) Condensed Cheddar Cheese Soup 1 !4 pounds ground beef Vi pound pork sausage Vi cup Italian flavored fine dry bread crumbs I egg, slightly beaten 'A cup finely chopped onion 1 package (10 oz.) frozen chopped spinach, thawed and well drained 'A cup grated Parmesan cheese '/» cup water I tablespoon prepared horseradish This main dish, make-ahead Layered Mexican Salad, Is perfect for patio parties in spring and summer. Layered Mexican Salad is beautiful and nutritious Plan your next patio party around a Layered M exican Salad. This beautiful barley salad is so festive that it will inspire you to carry out a South-of-the-Border motif with dec orations and accompanying food. What are the colorful layers in the salad that say “ O le?” They are. from the bottom up: lettuce, green pepper, barley, to m ato , chopped cooked chicken, green onion and green chilies. Taco sauce is poured over the chilies; then the salad is sealed w ith mayonnaise and sprinkled w ith shredded sharp Cheddar cheese. To showcase all the beautiful layers, be sure to make it in a glass bowl! By the way, barley contributes m ore than good grain flavo r and pleasantly chewy texture. It contains p ro te in , phosphorus and iron; nothing a rtific ia l is added to it. Q uick barley is recommended for this recipe, because it cooks in 10-12 minutes; regular barley requires an hour o f cooking time. Toss Layered Mexican Salad just befor ■ you serve it, and pass extra taco sauce. To complete your meal, serve with a basket o f warmed tor tillas and, for dessert, ice cream sun daes w ith a topping o f hot fudge spiced with cinnamon. M -m -M exi- canl LA YER ED M E X IC A N S A L A D (6-h servings) 1 !6 cups water '/i cup quick pearled barley* 'A teaspoon salt 4 cups torn lettuce 1 cup diced green pepper 1 cup chopped tomato 2 cups chopped cooked chicken *4 cup green onion slices 1 tablespoon diced gretn chilies 3 tablespoons taco sauce I 'A cups mayonnaise I cup (4 oz.) shredded sharp Cheddar cheese In medium saucepan, bring water to a b o il. S tir in barley and salt. Cover; simmer 10 to 12 minutes or until tender, stirring occasionally. Drain; cool. In 3-qt. glass bowl, layer lettuce, green pepper, barley, tomato, chick en, green onion and green chilies. Pour taco sauce over chilies. Spread mayonnaise over salad, spreading to edges o f bowl to seal. Sprinkle with cheese. Cover with plastic wrap. Re frigerate several hours or overnight. G arnish w ith parsley, if desired. Toss salad just before serving. *N O T E : Substitute '/i cup regular barley for quick barley, if desired. Increase water to 2 cups. Increase cooking time to 1 hour. Start with Breakfast M ix th o ro u g h ly V* cup soup, beef, sausage, bread crumbs, egg and o n ion. On waxed paper, pat meat in to rectangle ( 1 2 x 9 * ) . C om bine spinach and cheese; spread over and press into meat to within 1-inch o f edges. W ith aid o f waxed paper, roll meat tightly jelly- roll fashion, starting at long edge. Seal ends and seam; use waxed paper to tran sfer lo a f to 3-quart shallow baking dish ( 1 3 x 9 x 2 * ) . Place seam-side down. Bake at 3$0°F. for 1 hour or until done. Let stand 10 minutes before slicing. M ea n w h ile , in saucepan, blend rem aining soup, water and horse radish. H ea t; stir occasionally. Serve with loaf. Makes 6 servings. Good Clean Food Just In Cases No pesticides, fungicides, herbicides Malathion, Parathion, or any other "io n .” No waxes, dyes or sprout-nip either. Just God's own food. Get it fresher, cheaper, better/ And share it all around. IWM'IU 6 a.m . Io 2 p m ivrrkrLiv» Sat b y d |i,» ii)lm r iil z V K s Place B EST E V E R M E A T L O A F 1 can (1034 oz.) condensed cream of mushroom or golden mushroom soup 2 pounds ground beef Vi cup fine dry bread crumbs 1 egg, slightly beaten '/> cup finely chopped onion I teaspoon salt (6 cup water M ix th o ro u g h ly A cup soup, beef, bread crumbs, egg, onion and t salt. Shape firm ly into loaf ( 8 x 4 * ) ; place in shallow baking pan. Bake at 3 7 5 °F . fo r 1 hour 15 m inutes. In saucepan, blend rem aining soup, water and 2 to 3 tablespoons d rip pings. Heat; stir occasionally. Serve with loaf. Makes 6 to 8 servings. Frosted M eat L o af: Prepare lo a f as above; bake fo r 1 hour. Frost lo a f with 4 cups mashed pdtatoes; sprinkle w ith shredded C heddar cheese. Bake 15 minutes more. M eat L o a f Wellington— Crescent Rolls (Refrigerated): Prepare loaf as above. Bake at 375 °F. for 1 hour. Spoon o ff fat. Separate 1 package (8 o z .) re frig erated crescent dinner rolls; place crosswise over top and down sides o f meat lo a f, o verlap ping slightly. Bake 15 minutes more. A LARGE SOFT DRINK W ITH TH IS AD. 5 0 0 8 N. I n t e r s t a t e P o r t la n d , O r e g o n 281-7478 Kool-Aid..,On A Stick BRANO SOFT D R IN K M IX Frozen Suckers 1 envelope KOOL-AID* Un.weeleoed Soft Drink Mix. any flavor 2/3 cup sugar 1 quart water Dissolve soft drink mix and sugar m water Pour into plastic ce-cuOe trays or small paper cups Freeze until almost firm Insert wooden stick or spoon into each Freeze unW firm M akes about 20 School Menu M arch 29: Beef onion Pizza, celery chunks, pineapple rings, granola cookie, milk. M arch 30: Pork ’ n’ gravy, mashed p o tato , vegetable relish, french bread, orange half, milk. March 31: Hot dog on a bun, po tato salad, green beans, applesauce, m ilk. MOTHER GOOSE .DOT PUZZLE hen cai\ inonK ^ b< apollad w ift 2 ^ on« , it 1 >8 at Rustler’s We agree that your day starts bet- ter with breakfast. Why? While we sleep our bodies break from food and activities. So, we awaken hungry and sluggish. Eating breakfast changes this; it la tte r 9 |l ,0 S b I? tt ” 9 ? 14 breaks the fast—as a result, we Iccl much stronger and more alert. So start your day with breakfast at RUSTLER'S You’ll find good food and friendly country service all at a reasonable price. Now Serving Breakfasts Mon -Fri. 6 am to 11 am • Sat.-Sun. 7 am to noon PORTLAND 425 Northeast Oregon Street (Between Union and Grand) Put your support where your Heart Is. Oregon Heart Association WE RE FIGHTING FOR VOUR LIEE < LOOK FOR THE BIG " T " "A Sure Sign of Good Taste” W hat do you look for in choosing a food store? W ide selection? Com petitive prices? C onfidence in the quality of the item s you buy? We provide all of these ingredients at ev ery TRADEW ELL Store. And, because we really value you as a Customer, we add anoth er ingredient that we think is the most import ant of all: Friendly, personal service every time you shopl Remember, look for the Big " T " — it's a sure sign of good tastel 14410 S E Division S E . 20th a Division nee se powsii S E. 72nd ft Flsvsl N.E. 74th ft G Ilsen N.E. 16th ft Frsmont Hillsboro EOO S E OAK W BURNSIDE st 21st SAN RAFAEL H IO N.E. 122nd Forsst Grove 2 3 » PACIFIC Oregon City «71 MOLALLA Canby 10B1 5 W 1st LLOYD CENTER V________________________________ /
