Page 2 Section II Portland Observer, M ay 13, 1982
Soul food festival:
Recipe ideas for a week
3 tablespoons drippings from fried
chicken pan
2 tablespoons flour
1 cup m ilk
I teaspoon Worcestershire sauce
Seasoned Salt
16 small onion, grated
Y ou c a n 't feed the fa m ily on
$5.00 a week any more, but you can
economize and s till serve dynamite
meals at the same time. Here are a
week o f good ideas fo r you to try
this week.
SUNDAY
C H IT L IN S
Measure 3 tablespoons drippings
from pan; discard the rest. Return
drippings to pan; heat and add flour
and mix. Add m ilk, Worcestershire
sauce and grated onion. Cook fo r
about 2 minutes. I f necessary, use
more m ilk fo r thinner gravy. Salt to
taste w ith Seasoned Salt. Makes 4 to
6 servings.
5 pounds fresh chitlins
2 hog maws
2 medium potatoes, peeled
1 cup coarsely chopped celery
2 carrots, halved
3 teaspoons thyme
3 teaspoons sweet basil
2 cloves garlic
2 teaspoons seasoned salt
Tabasco
Clean chitlins and maws and cut
in to sm all pieces. P u t c h itlin s ,
maws, potatoes, celery and carrots
in to a large pot. A dd 3 cheesecloth
bags o f thym e, basil and g a rlic
cloves to p o t. A dd seasoned salt.
C over w ith w ater and b rin g to a
b o il. Cover and simmer 3 hours or
u n til tender. Serve w ith Tabasco.
Garnish w ith small baked yams and
green onions. Makes 4 to 6 servings.
WEDNESDA Y
A L O N IA 'S F R IE D C H IC K E N
A N D COUNTR Y GRA VY
216-3 lb. fryer, cut up
Seasoned Salt
Seasoned Pepper
M ilk
Flour
Shortening or oil
2 cloves garlic
S prinkle chicken w ith Seasoned
Salt and Seasoned Pepper. Put into
a b o w l, cover w ith m ilk and let
stand in re frig e ra to r fo r 3 hours.
Remove chicken fro m m ilk ; dip in
flo u r; fry in s killet o f hot o il w ith
garlic cloves. Brown one side, cov­
ered, and the other side, uncovered.
D ra in on paper tow els and keep
w arm at a low tem perature. T o
make gravy:
BU FFALO FISH
C U LTU R E D PR O TEIN FED C A TFIS H
Q A R ..............................................................
Q O O .......................................
N E W O R LE A N S OYSTER
W e have D M S O
Kool-Aid'...On A Stick
BRANO SOFT DRINK Ml«
FR ID A Y
F R IE D C H IX WINGS A N D
SPAGHETTI
Fry up a pan o f wings seasoned
w ith Seasoned Salt. Make spaghetti
with Extra Rich and Thick Spaghetti
Sauce M ix and serve over pasta.
SATURDA Y
SLOPPY JO E
Prepare S loppy Joe Seasoning
M ix according to package directions
and serve with a big green salad.
Frozen Suckers
1 envelope KO O LA ID '
Unsweetened Son Drink Mix,
any flavor
2 /3 cup auger
1 quart water
H 0Z.
Bonus
SUPER
SAVER
STEAK CUT
French Fries
Tater Boy Frozen
5 Pound Bag
SUPER
SAVER
JENO’S
Northwest
I ¿mb
SAFEWAY COUPON
“ BACON
Iked 1 Oez
With SIO 00
w ts> a w m
Scotch Buy Tomatoes
Yellow Cling Peaches
Bold 3 Detergent
Hi-Dry Print Towels
Grapefruit
Large Pink Coachella Valley
3 0z
Package
Am erican Cheese
Cut Corn or Peas
Scotch Buy Dog Food
Palm olive Liquid « oi
Pampers Diapers
0»
Pepsodent Toothpaste
In Ft
Asparagus
Tomatoes
a
|n lENOW'S
r
In the Portland
Area.
FOR
Safeway Vitamin Sale
BRAMOS you know
V A R K T I I S Ve u lik e
S U IS you w a n t
M ilw e e k 't
•
i «»>
SAFEWAY
A S I
• U ’h A !••• IwntiO. • >3rd A M I M a n « « « b
• I 1 2 r A A N I O I i M "
•
A $ I O lv l» l« n
• N
rr* O»Ml*y •
A « fa « »
• C e le t g f c M ill» O l « r «
• i « a « O »
O0 A A
•
o l l Olvlston • King Clt
• Ont O'»».
Days At
Safeway
Wed., May 12
Thru Tues., May
18 At Safeway
SHOP
i I I
Town House Asst
Fresh Tender Northwest Grown
Can or Freeze
1st Rkg. Additional >1.69
•
Noodles
m a w
T H E M A R K O F Q U A L IT Y
«
Coupon Expires 5 /1 8 /8 2
Flav R Pac
Frozen Concentrale
12 0z , Limit 2
Lucerne
Pizzas
Canadian Bacon. Combination or
Pepperoni 12 to 12 5 Ounce
SAFEWAY COUPON
Coupon Expires 5 /1 8/82
Hiqniy Abwbenl
i Ply 100 Cl
DEPOSIT
§
^Turkey Roast
Have butcher remove bone from
roast. Sprinkle cavity with Seasoned
Salt. Saute onion, celery and apple
until tender and melt together butter
and 1 tablespoon G a rlic Spread
C oncentrate; add bread crum bs,
blend well. F ill cavity w ith stuffing
mixture. Brush roast on a rack in a
roasting pan in a 400° oven fo r 30
minutes. Reduce heat to 35O°F. and
continue roasting approximately 30
m inutes per pound or 185 °F. on
meat therm om eter. Makes 8 serv­
ings. N ote: It is possible that the
roast may need to be skewered or
tied to hold stuffing in.
YOUR
CHOICE
D issolve s o il drin k m ix an d
sugar m w a te r Pour into
plastic ic e -c u b e trays or
sm all p a p e r c u p s F re e z e
until alm ost firm Insert
w o o d e n stick or spoo r, into
e a c h F re e z e until hrm
M a k e s ab o u t 2 0
Meat Loaf is a favorite economizer and can ba prepared with any
meat or poultry.
ROASTED STUFFED PORK
4 to 5 pound pork roast (a loin or
shoulder is best)
16 teaspoon Seasoned Salt
1 cup diced onion
1 cup diced celery
1 apple, cored and diced
3 tablespoons butter
1 tablespoon Garlic Spread
Concentrate
16 cup fresh bread crumbs
2 tablespoons Garlic Spread
Concentrate, melted.
COKE -S P R IT E -
—TAB—
FRESCA
K
♦1.69/lb
♦2 5 9 /lb
♦2.26/lb
♦ 1 .6 9 /lb
♦1.99/ja r
Flown in daily from Louisiana at a low low price.
THURSDA Y
M E A T LO A F A N D BRO WN
GRA VY
Prepare M eatloaf Seasoning M ix ac­
cording to package directions. Slice
and serve w ith rich brown gravy.
MONDAY
C H IL I CHEESE DOGS
Prepare C h ili Seasoning M ix ac­
cording to package directions. Serve
over a hot dog weiner and bun; top
with shredded cheese.
TUESDA Y
F A M IL Y STEAK
Beef M arinade is perfect fo r an
economical steak dinner. Marinate a
round o f chuck steak according to
package d ire c tio n s and y o u 'll be
serving a tender, fla v o rfu l steak for
a fraction o f the cost o f fillets.
GOLD EAGLE FISH M ARKET
«
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