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...................
S1.59/lb
82.59/lb
♦2.26/lb
11.69/lb
•1 .9 9 /jar
FOR
BRAM OS you know
V A R IE T IE S y o u lik e
SUES you w a « l
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Flown in daily from Louisiana at a low low price.
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SF 72nd f t FLAVEL
O fH o n City 878 MOLALLA
87 P0 ¿ ' T , "
NE 16th ft FREMONT
Canby 1061 SW 1.1
NE 74th f t CLISAN
W BURNSIDE at 21*t
LLOYD CENTER
HILLSBORO 960 SE I
SAN RAFAEL 1910 NE 122nd
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