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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 15, 1982)
FOOD SECTION “ "S Tuna stir-fry in three delicious styles W o ks— those tw o -h an dled C h i nese frying pans with the round bot tom s— have us all going s tir -fry crazy, but it’s a marvelous madness. W ok cookery is as ancient as chop sticks, but a lot less formidable. I t ’s convenient and utterly modern in its quick on e-p o t, s tir-fry technique. And today, who couldn’t use a little speed and less tim e at the kitchen range? O ur three stir-fry main dish wok recipes could win blue ribbons for speed. W e ’ ve culled a trio o f f a vorite cuisines— Chinese, Japanese, and Italian, applied the fast oriental stir-fry method— and used the most convenient food we could think o f as the main ingredient, canned tuna in vegetable oil. T he lig h t, unsaturated oil fro m the tuna is drained and used for fry ing, a boon to cholesterol-watchers. The ingredients in each o f the three recipes are the kinds a lot o f people keep on h an d — celery, o n io n , soy sauce, garlic, some dried herbs and some vegetables, either fresh or fro zen . A n d one econom ical can (6!6 or 7 ounces) o f tuna in vege table oil serves a couple with gener ous main dish portions. W ith pasta, or rice, whichever is appropriate, you can have an inter esting and special meal on the table in just a matter o f minutes— and in any c u ltu re , eastern o r western, that’s no meager accom plishment. Enjoy! ring con stan tly, over m o d erately high heat until vegetables are crisp- tender. Serve over rice if desired. Yield: 2 servings. IT A L IA N T U N A S T IR -F R Y C H IN E S E T U N A S T IR -F R Y 1 can (6!6 or 7 oz.) tuna in vegetable oil 1 cup sliced mushrooms 1 cup diagonally sliced celery !6 cup chopped onion 1 clove garlic, minced 1 tablespoon chopped candied ginger (optional) *A cup water 1 package (10 oz.) frozen Chinese stir-fry vegetables 2 tablespoons soy sauce 1 tablespoon sherry 'A cup almonds or walnut halves J A P A N E S E T U N A S TIR -E R Y 1 can (6(6 or 7 oz.) tuna in vegetable oil 1 cup sliced scallions 1 clove garlic, minced 1 package (10 oz.) frozen Japanese stir-fry vegetables 2 tablespoons water 1 tablespoon soy sauce 1 teaspoon sugar 2 tablespoons sesame seeds Into large skillet or wok, drain ex cess o il fro m tun a. A d d scallions and cook until tender. Add tuna and remaining ingredients. C o o k , stir tender. Serve over rice i f desired. Yield: 2 servings. Into large skillet or wok drain ex cess o il fro m tu n a . A d d mush rooms, celery, onion, garlic and gin ger; cook u n til ten d er. A d d tuna and remaining ingredients. C o ok, stirring constantly, over moderately high heat until vegetables are crisp- 1 can (?16 or 7 oz.) tuna in vegetable oil 56 cup chopped onion 1 clove garlic, minced 1 large tomato, peeled and cut in eights 1 large zucchini, sliced !6 cup sliced pitted ripe olives !6 teaspoon salt !4 teaspoon dried leaf basil !4 teaspoon dried leaf oregano */« cup grated Parmesan cheese Into large skillet or wok, drain ex cess oil from tuna. Add onions and g arlic; cook u n til tender. S tir in tuna, tom ato, zucchini, olives, salt, basil and oregano. C o o k , stirring constantly, over m oderately high heat until zucchini is crisp-tender. Sprinkle w ith Parmesan cheese. Serve over pasta if desired. Yield. 2 servings. Spicy B arbecue T u rkey W ings and Ranch House Beans are p art of a n u tritiou s, eco n o m ical fall m enu. Bar-b-q'd turkey makes an economical picnic T o d ay’s consumers are demand ing much fro m (he foods they buy. W h at th e y ’ re asking fo r is quality, convenience, nutrition and overall good value for the food dol lars they spend. T o meet the demands o f alert shoppers, w e’ ve designed a menu (hat scores high on all counts. And the price tag to feed four is less than $6.00. Spicy Barbecue T u rk e y Wings take advantage o f pre-packaged tur key parts— a good buy at local su perm arkets. T h e y ’ re econom ical and portions are easy to estimate. A llow one wing, about one to one- and-a-half pounds each, per person. The tangy barbecue sauce brushed on the turkey wings is based on already flavorful condensed to m ato soup. A d d itio n s o f o n io n , lem on ju ic e, brow n sugar, pickle relish and snappy seasonings p ro duce a peppy basting sauce that is hard to beat both in terms o f taste and cost. Use this sauce to add fla v o r to other meats, too, such as spareribs or chicken. L ik e a spicier sauce? Vary the quantity o f seasonings ac cording to the fa m ily ’s preference. This recipe is moderately hot, but can be easily adjusted. C ooked in a heavy pan on the stove-top, Spicy Barbecue Turkey Wings will serve four people for ap proxim ately $1.00 a serving. Most o f the cooking time is unattended, as the browned wings simmer in a pungent sauce based on condensed tomato soup. T o com plem ent the barbecued turkey wings and satisfy hearty ap petites, serve Ranch House Beans. This hefty com bination o f pork & beans, spiced w ith brow n sugar, onion, mustard and a garnish o f ba con, is rich in vegetable protein and re la tiv e ly low in cost. A n eight- ounce serving o f pork & beans contains the following percentages o f the U.S. recommended Daily A l lowance fo r these nutrients: P ro tein 15%, Vitamin A 4 % , Thiamine 6 % , Calcium 10% and Iron 15%. T o round out this robust menu, we’ve added coleslaw, corn muffins and fresh fruit. Horme* C tiili Sea Trader, 6.5-oz. Can Oil or Water Pack Regular or Hot 15 Ounce Can ,,w it / s u « 2 B e a » SAVER < 69* 79* $ |5 9 59* S P R IN G SALE! Scotch Buy Tomatoes NuMade Mayonnaise Sandwich Bread Lucerne Half & Half 6-Pack Pepsi Cola Plain Label Napkins 12-Pack Blitz Beer 2 cans (16 oz. each) pork & beans in tomato sauce 16 cup ketchup 'A cup brown sugar Vi cup finely chopped onion I tablespoon prepared mustard 4 slices bacon, partially cooked W e deliver - we sent out weekly price lists. That’s not all—give us a call. Get it fresher, cheaper, better And shere it ell around. 16 or M or Limit 1 Mrs Wrights White « Wheat RA N C H H O U S E BE A NS W e sell fresh fruits and vegetables. JUST IN CASES Gallon Size 10* Off Label (White Magic Bleach, Gal. 65*) Borden Cheese Food Single Sliced, 12 oz. Chef Reddy Frozen Suggested 2 Pound Package Retail 7 3 ‘ In large heavy pan, brown wings in shortening: pour o ff fat. Add re m aining ingredients except rice. Cover; cook over low heat 1 hour 30 minutes or until done. Stir occasion ally. Thicken if desired; serve with rice. Makes 4 servings. Cost: $3.99; $1.00 per serving. In I Vi-quart casserole, combine all ingredients except bacon; top w ith bacon. Bake at 35O °F. fo r I* hour. Makes about 3 Vi cups, 4 to 6 servings. S u rface M e th o d : In saucepan, combine ingredients. Heat; stir oc casionally. Makes about 3 Vi cups. Cost $1.62; $.27-,40 per serving. Purex Bleach American Singles Hash Browns S P IC Y BA R B E C U E T U R K E Y W IN G S 4 turkey wings (about I to 1 !6 lbs each) 'A cup shortening I can (1014 oz.) condensed tomato soup !6 cup chopped onion 'A cup lemon juice I tablespoon brown sugar 1 tablespoon sweet pickle relish 1 tablespoon Worcestershire 2 tablespoons prepared mustard 1/8 teaspoon cayenne pepper Cooked rice 2.11-21 K»2 Everyone needs to save money on food. Friends and families are getting together to buy it by the case. m ira s h a m hi 2 wtfktl.iVM Chunk Tuna Hormel Chili M or Loaf Foi Cohoe oi Cere* Qi $ j 69 Reç Diet Light 1 Mt De« 1 2 « Cans Plus Deposit SUPER SAVER Special Purchase Supplies Last .99* 97* 79* 89* 300 Count 99* $379 12 or Cans Plus Oep ChuclFSteak Blade Cut, Safeway Quality Beef Chuck Lb. ■■ R| | Beef Arm Old Faithful Chuck Roast Sliced Bacon $158 Safeway Quality Beef Pot Boast ’ rices Effective Wed., April 14 Thru Tues. April 20 At Safeway In the Portland Area. RED DELICIOUS lean Streaked Bacon ® uv3 9 c lb. Toothpaste Sure Beodorant Aim, 6 4 or 25‘ Oft l abel 19 Spray, 4 or Roll On. 1 5 or Solid. 2 or © sl " Apples ,.*l Allerest BIIBPCS u I J I Allergy Tablets. 24 Count $ 178 Pink Coachella ( SAVER, Flea Collars Sateway For Your Cat or Dog $ 9 99 (a. I
