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