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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 15, 1982)
Page 2 Section II Portland Observer, April 15, 1982 Hors d'oeuvres fo r an Beat egg white until stiff. Add egg yolk; mix well. Fold in cheese and cayenne. Trim crusts from toast; cut each slice into four triangles. Top each triangle with cheese mixture; broil until slightly brow ned. G a r nish with bacon, if desired. Serve immediately. 24 appetizers. Variations: C ut each toast slice into quarters; cut each toast slice into four 1-inch Fingers. M IN I A T U R E H A M PU FFS Vi cup water Vi cup margarine Vi cup flour Dash o f salt 2 eggs 1 Vi cups Finley chopped ham Vi cup chopped pitted ripe olives 2 tablespoons Finley chopped onion Vi teaspoon dry mustard Mayonnaise or similar salad dressing North Carolina is barbacua country with chickan. slaw and corn- bread in abundance. For your own outdoor, banquet, try a menu of Country Barbecued Chicken with either hot or hickory smoke fla vored barbecue sauce; Crowd Pleasin' Coleslaw w ith mayonnaise and Souther-Style Cornbread. Make dessert extra special with Pied mont Apple Brown Betty served warm with cream or milk. It's time to barbecue! C O U N T R Y BA R B E C U E D C H IC K E N 1 2 V i-to 3 -lb . broiler-fryer, halved Vt cup hot or hickory smoke flayored barbecue sauce Place chicken on greased g rill, skin side up, 5 to 7 inches from coals. G rill over low coals (coals will be ash gray) 1 hour, turning every 15 minutes. T u rn ; g rill ad d itio n al 45 minutes, turning and brushing with barbecue sauce every 10 minutes. 3 to 4 servings. 2 teaspoons baking powder 1 16 teaspoons salt Vi teaspoon soda 2 cups buttermilk Vi cup margarine, melted 4 eggs, slightly beaten C o m b in e d ry ingredients. Add com bined rem aining ingredients; m ix w e ll. P o u r in to well-greased 15 Vi x lOVi-inch jelly roll pan. Bake at 425 °F, 20 to 25 minutes or until golden brown. P IE D M O N T A P P L E B R O W N BETTY C R O W D P L E A S IN 'C O L E S L A W 4 cups tom day-old bread 4 cups peeled cooking apple slices Vi cup raisins 1 V4 cups water 2 tablespoons lemon juice Vi cup packed brown sugar Vi teaspoon cinnamon Vi teaspoon nutmeg Vi cup margarine 6 cups shredded cabbage Vi cup chopped onion V> cup mayonnaise 2 tablespoons vinegar 1 teaspoon sugar 16 teaspoon salt 16 teaspoon pepper C o m b in e cabbage and on io n . A dd combined remaining ingredi ents; toss lightly. Chill. 6 to 8 servings. S O U TH E R N STYLE CORNBREAD 3 cups cornmeal 1 cup flour C om bine bread, apples and ra i sins; place in 1 0 x 6 -in c h baking dish. Pour combined water and lem on juice over bread mixture. Sjprin- kle combined sugar, cinnamon and nutmeg over top; dot with margar ine. Cover; bake at 375 °F, 45 m in utes. Uncover; bake additional 10 minutes. Serve warm. Bring w ater and m arg arine to boil. Add flo u r and salt; stir vigo rously over low heat until m ixture form s a b all. Remove fro m heat; add eggs, one at a time, mixing well after each addition. D rop rounded teaspoonfuls o f dough o n to u n greased cookie sheet. Bake at 4 0 0 ° F , 30 to 35 m inutes o r u n til golden brown. Immediately remove from cookie sheet. Combine meat, olives, onion, dry mustard and enough salad dressing to m oisten; m ix lig h tly . C u t tops fro m cream p u ffs; f ill w ith meat mixture. Replace tops. Approximately 3 dozen. To make ahead: Prepare recipe as directed. W rap securely; chill sev eral hours or overnight. FR O STED C H IC K E N L IV E R PATE 2 cups water 116 lbs. chicken livers Vt cup margarine 2 tablespoons grated onion 2 tablespoons brandy 1 tablespoon Worcestershire sauce 116 teaspoons prepared mustard 16 teaspoon salt Dash o f pepper 1 3-oz. pkg. cream cheese 2 teaspoons milk Bring w ater to b o il; add livers. C over; sim m er 10 to 12 m inutes. D rain. Finely chop livers. Add re maining ingredients; mix well. Chill overnight. Shape into ball. Com bine softened cream cheese and milk, mixing until well blended. Frost pate with cream cheese m ix ture. Cover; chill. Garnish with pi miento and ripe olives, if desired. Serve with party rye or pumpernick el bread. S O U F F L E E D A P P E T IZ E R S 1 egg. separated 1 cup (4 oz.) shredded sharp cheddar cheese Dash o f cayenne 6 white bread slices, toasted School menus Elegant meals begin with delicious hors d'oeuvres. For a variety of before-dinner treats, try Souffleed Appetizers. M iniature Cream Puffs and Frosted Chicken Liver Pate. MOTHfR GOOSf DOl PUZZlf Newberry's Lloyd Center Coffee Shop Tornnry - "Funny fyoiv a fellotV W u ld s t a r t a su p erstitio n that F rid a y is un lu ck y B.ot~ “Va a h , he rnüsCa b e en a Monday, A p ril 19: Orange juice, wiener w rap, baked beans, carrot coins, granola cookie, milk. Tuesday, A p r il 20: P o rk ’ n ’ gravy, whipped potatoes, vegetable relish, cinnam on ro ll, orange wedges, milk. Wednesday, A p r il 21: Breaded fish fille t, french fries, pineapple coleslaw, apple-prune bread, apple wedges, milk. Thursday, A p r il 22: H aw aiian de light pizza, tossed vegetable salad w /Y artth dressing, whole kernel corn, applesauce, milk. Friday, A p ril 23: Chicken patty, whipped potatoes & gravy, celery chunks, bulgur ro ll, m ixed fru it cup, milk. Open 7 am-3 pm Breakfast Special 2 eggs, Hash Browns, Toast 990 r - - - - - - - - - - - - - - - Sunday Buffet J 12-4 pm l Featuring • Turkey - Fried Chicken - Fish ¡Spanish Potatoes - Spaghetti i 4 Salads - Dessert and Drink : the price $ 0 9 9 i KEEP IN STYLE WITH THE NEW PORTLAND OBSERVER FASHION PAGE Cafeteria Open 11 am-5 pm Mon. thru Sat. Daily D in n er Specials Thurs: Scalloped potatoes and ham Fri: Baked macaroni and cheese Sat: Swedish meat balls M on: Chicken fried steak Tues: Sweet ft sour meat balls W ed: Sauerkraut and franks includes either Tossed Salad or Potatoes and Vegetable $22B Newberry's Lloyd Center Coffee Shop 1420 Lloyd Center • 288-6353 Easy to prepare side dishes round out any meal F R IE D A P P L E S ‘N ’ S P IC E 5 cups cooking apple slices Vi cup margarine Vi cup packed brown sugar 1 teaspoon cinnamon H ea t s killet. A dd m argarine; saute apples. S p rinkle w ith sugar and cinnam on; mix lig h tly. Cook until apples are tender. 6 to 8 servings. C H E E S E G R IT S 1 cup grits 1 cup (4 oz.) shredded sharp cheddar cheese Prepare grits as directed on pack age. Add cheese; stir until melted. 6 to 8 servings. B U T T E R M IL K D R O P B IS C U IT S SUH*'*1 1 Vi cups flour 1 16 teaspoons baking powder 16 teaspoon soda Vi teaspoon salt Vi cup margarine Vi cup buttermilk 1 egg, slightly beaten Strawberry preserves Combine dry ingredients. Cut in margarine u n til m ixture resembles coarse crumbs. Add combined but term ilk and egg, m ixing just until moistened. Spoon twelve mounds of dough onto cookie sheet. Bake at 4 0 0 ° F , 10 to 12 m inutes or u n til lig h tly bro w n ed . Serve w ith pre serves. 1 dozen. GOLD EAGLE FISH MARKET SMIKKERS K E CREAM TOPPING • BUTTERSCOTCH • CARAMEL • P M EA P P U • STRAW BERRY 11«. 89 navel ORANGES c ITT IE N O W S I 41 LkJ SHOP BUFFALO FISH.................. ,................. CULTURED PROTEIN FED CATFISH GAR........................................................ GOO........................................................ NEW ORLEANS OYSTER................... 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