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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 27, 1982)
Portland Observer, May 27, 1982 Section II Page 3 Pineapples— how do they grow? Chicken salad a la pineapple The pineapple is produced from a cluster o f blossoms on a flowering plant. Each blossom actually develops one small fru it, but they grow so close together that they unite while developing to form one pineapple. It is this unique growth process that gives the pineapple its irregular outer cov ering o f diamond shapes; these “ diamonds” are called “ eyes.” It takes al most two years for a plant to yield one pineapple. I f that plant is left in the ground after harvesting, it will bear another pineapple, and sometimes two, about one year later. Plants are seldom left in the ground long enough to bear a third crop, since the fruit would not be as high in quality as desired. Instead, they are used as mulch and the field is allowed to stand fallow to prepare the ground for another planting in the future. Fresh pineapple contains an enzyme called bromelain that digests, or breaks down, protein. For this reason, if it is added to gelatin. . . which is a protein p ro d u ct.. .the mixture will not set; frozen pineapple contains the same enzyme. H ow ever, during canning pineapple is heated to 1 90°F., which destroys the bromelain. FESTIVE CHICKEN SALAD 2 cups chopped cooked chicken 1 cup fresh or canned pineapple chunks !6 cup celery slices 'A cup mayonnaise or salad dressing 'A teaspoon salt A teaspoon curry powder (optional) I tablespoon pineapple juice or milk W cup 100% natural cereal i » . i In large bowl, combine all ingre dients except cereal; mix well. Chill. Immediately before serving, stir in cereal. Serve in pineapple boats or on lettuce leaves. Sprinkle with ad ditional cereal and garnish with or ange slices and strawberries, if de sired. M akes about 3 cups chicken salad. I CONCENTRATED DEODORIZER is so effective that 2 DROPS DEODORIZE A SKUNK! o. Seafood makes a non-fattening catch > Ju»l think of the odor problem» it cov»<J solve for you bathroom, pet» cooking mildew garbage, dtaper* ONE SHAKER BOTTLE As a food, fish has much to rec ommend it. I t ’s non-fattening, it's body-building and easily digested and some o f you catch your own. This season, our diets call for more fish recipes than ever and these few can easily be added to your collec tion. Baked Stuffed Red Snapper is adaptable to other available fish, such as bass, b lu cfish , m ackerel. C arib b ean C u rrie d fish uses any white fla k y v arie ty, such as sole, flounder, hake. For seafood lovers, we’ve added an easy Seafood Salad. Enjoy! H ave fish cleaned and dressed; leave head and tail intact for hand somer effect. W ipe inside and out with a wet cloth. Season with salt and pepper. Combine remaining in gredients except wine and toss with a fork to blend. S tu ff body cavity lightly. Skewer the opening to close. Line a baking pan with aluminum foil, oil generously. Lay fish on foil, brush with a little melted butter and baste it w ith wine. Bake in a hot oven (4(X)“F) about 60 minutes, or until the flesh flakes readily when tested with a fork and looks white and opaque. Makes 6 servings. V ariatio ns: Add sliced cooked mushrooms, or celery, or oysters or crab meat to the stuffing mixture. Swift Canned Ham ea. 5 lb. Can Reg. »12.99 Cut Up Pan Ready 4 cutlets of white fish, I-inch thick */« cup cooking oil I large onion, finely chopped Vi-inch ginger root, finely chopped I or 2 blades chive, finely chopped A teaspoon salt I tablespoon curry powder I tablespoon flour I cup o f coconut milk SE A FO O D S A L A D Prepare / cup cooked crabmeat, shrimp, salmon or lobster meat by shredding, dicing or flaking as re q u ired, rem oving and discarding any skin or bones. Add I teaspoon celery see, A cup diced celery, A teaspoon g arlic p o w der, ! hard- boiled egg, coarsely chopped, / tea spoon grated onion, and Dash o f Tabasco. M ix with enough mayon naise to moisten well, season with salt and pepper to taste. Peel and halve 2 avocados, sprinkle with lem on juice to prevent d iscoloration. F ill centers w ith seafood m ixture and serve on a bed of lettuce. 7 fti * Fir«» Three - Additional at regular price z------- CA RIB B EA N C U R R IE D F IS H Clean and wash the fish. Heat oil in a skillet and fry the salt, onion, ginger, chive and curry powder until the oil is fragrant (about 5 minutes). Remove the seasonings and fry the fish in the savoury o il. W hen the fish is almost done, mix the flour to a smooth paste with a little o f the coconut milk, then add with the rest of the milk to the fish. Allow to sim mer up once and serve immediately. Serves 4. cam POSTPA® To order »end check or money order to SCHM ID PROOOCTS CO 0»* of SCHM ID LABORATORIES IRC Boa A. Route 46 We»t. Little Falls HJ 07424 Chicken Salad BAKED STUFFED RED S N A PP ER 1 whole red snapper, 4 to 5 pounds Salt, pepper I A cups soft bread crumbs I egg, beaten !4 cup melted butter or margarine 1 tablespoon chopped onion I tablespoon chopped parsley I teaspoon salt A cup dry white wine «300 Cold ’n Soft > Margarine MY-TE-FINE 'j 1 lb. tub Reg. 83* «,«.— « ' Ice Cream Vanilla or Vanilla and Orange Sherbet. Vi gallon 6 other flavors Re9 $1.79-51.89 ^ ^ First One - Additional at 65* each - - 03. First Two - Additional at regular price Fresh Young Sweet Corn k Banquet Chicken Tender ears from the Coachella Valley 32 oz. package Reg $3.25 In thn Middle Ages, peo pie thought your mtelli gence w e t in your heert Each of these advertised items must be readily available for sale at or below the advertised price in each Fred Meyer store, except as specifically noted in this ad First One - Additional at regular price Food Section except Morrison or S.E. 122nd and Stark I 21-794
