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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 23, 1982)
FOOD SECTION canoe trip, a bicycle trip or a hike builds plenty of appetite and thirst; but the problem is, food and drink must be carried — usually on each canoeist’s or cyclist’s or hiker’s back. So those big iugs, bottles and hampers are out of the question. The trick is to pack as much as possible into as little space and with as little weight as possible. Experienced campers rely on such things as cheese, dried meats, hard-cooked or deviled eggs. And a good chunk of buttered French bread with some boiled ham, salami or luncheon meat is a pretty good meal for anyone. Chunks oi fresh pineapple, raw carrots or apples supply needed moisture and for out and out summer pleasure there’s nothing like a coo, drink with a lemony taste. Bever ages can be made before takeoff time and poured into a small thermos or canteen for easy transport. Country Time lemonade flavor drink mix provides the basis for each of these five refreshing drinks and is available in convenient forms — 10-quart canis ters complete with measuring scoop, 2-auart envelopes and ready-to-drink 12 fl. oz. cans. Sugar has been added to this convenient beverage product, which is made with 100 percent natural lemon flavor. Refreshing, thirst-quenching and oh, so convenient. Three Fruit Beverage calls for one 12 fl. oz. can which, in combination with cranberry juice cocktail and orange juice, makes a sunny, flavorful drink. Pink Grapefruit Refresher uses 2 scoops from the canister dissolved in water, unsweetened grapefruit juice and gren adine for color. A garnish of fresh strawberries adds a festive note if the day’s activity should be backyard loaf ing. Lemony Punch, Tart Lemon-Lime Cooler and Spicy Bouillon are equally at home on the road, on the water or at home. Whether your summer pleasure lies in boating, cycling, hiking or in a back yard hammock, the activity is more pleasurable with one of these refreshing drinks. June 23, 1962 Volume XII, Number 37 Section II Tart Lemon- Lime Cooler Spicy Bouillon 3 tablespoons lemonade flavor drink mix 2 cups beef bouillon* 114 teaspoon Worcestershire sauce 1 /8 teaspoon hot pepper sauce Crushed ice or ice cubes *Or use 2 beef bouillon cubes dissolved in 2 cups boiling water; cool. Combine drink mix, bouillon, Worcestershire sauce and pepper sauce; stir to dissolve drink mix. Serve over ice. Garnish with half lemon slices, if desired. Makes 2-1/2 cups or about 5 servings. Three Fruit Beverage 1 can (12 fl. oz.) lemonade flavor drink 1 cup cranberry juice cocktail 112 cup orange juice Ice cubes Combine lemonade, cranberry juice and orange juice. Pour over ice in glasses. Garnish with mint sprigs, if desired. Makes 3 cups or 6 servings. 2 scoops lemonade flavor drink mix 4 cups water 1 can (6 fl. oz.) frozen concentrate for limeade, thawed 1 cup lemon-lime carbonated beverage Ice cubes or crushed Ice Dissolve drink mix in water in pitcher. Add concentrate and chill. Just before serving, stir in carbonated beverage and serve over ice in tall glasses. Garnish with lime slices, if desired. Makes about 5-1/2 cups or 5 servings. Pink Grapefruit Refresher 2 scoops (about 1 /2 cup) lemonade flavor drink mix 2 cups water 1 /2 cup unsweetened grapefruit juice 2 tablespoons grenadine Crushed ice or ice cubes Combine drink mix, water, juice and grenadine in a pitcher. Stir to dissolve drink mix. Serve over ice. Garnish with fresh strawberries, if desired. Makes 2-1/2 cups or 2 or 3 servings. Cooking for two: Juicy Beef Marinades SARDINES • OIL • MUSTARD • TOMATO 3% OZ. TIN a K SHOP IEN O W S ¡■ i FOR. i. BRANDS yeu knew V A R IE T IE S y o u lik e SIZES yo u w e n t • 4 • • • • “ Dinner for Tw o” conjures up an image o f candlelight and soft music. The re a lity , o f course, is often something quite different. The two some may be roomates sharing quarters fo r economy reasons, a hard-w orking couple, or any other sm all-fam ily com bination, w ith lit tle tim e or in clin a tio n to fuss over meal preparation. Either way, you’ ll want to put excitement on the table and we have tw o delectable dinner ideas, both p ractical and budget- minded—tailored for two. The secret? Grapefruit juice mari nades to tenderize inexpensive cuts o f meat to get the most taste and convenience out o f them. Since the m a rin a tin g process breaks down much o f the tough fiber in the meat (and grapefruit juice is a natural), cooking time is reduced significant ly. The Spicy Skewered Beef recipe uses cubes o f beef round, steeped o vernight in the m arinade, then threaded on skewers with vegetables and broiled for just 10 to 15 minutes fo r the perfect double-serving d in ner that can be cooked indoors or out. The recipe fo r Dixie Beef Stew serves fo u r, but not to w o rry. The stew freezes beautifully, so the extra portions can be defrosted whenever time lim itations demand an instant dinner. Enjoy! *4 1 I I I S 1»k A l » | l l u ' M ' d a U b d A N I O liM iR H l a m k a i V n* A **» « l« y ( • l e i f f c M l,It * , « ■ • t A |f « 4 t f © iv l» W n • Uek •MaaeM i« usine . • 4 • • • « • • • • K , < i » k * ) ) 3 r r d d 3 3 e«k 3V»N ÎJ r U t A S I I « M « r r « e e * A M I a A | l l A W W e *» A w r n tld « A I «h e O «w e o 0 A» • M in g <‘l»y SP1C Y SKE WE RED BEEF 1 cup grapefruit juice 2 tablespoons chopped scallions 2 (ablcsoons soy sauce 1 clove garlic, minced 2 teaspoons salad oil 2 teaspoons molasses 1 teaspoon ginger 'A teaspoon salt ’/« pound beet round, cut in I-inch cubes I green pepper, cut in I-inch pieces I tomato, cut in I-inch pieces 1 large onion, cut in 1-inch pieces C om bine firs t 8 ingredients in medium bow l; m ix w ell. A dd beef cubes; refrigerate overnight, turning beef once. Remove beef from m ari nade; string on skewers, alternating w ith green pepper, to m a to and onion pieces. Brush beef and vege tables w ith marinade. B roil 10 to 15 minutes, turning to brown all sides. Baste with remaining marinade dur ing broiling. Serve w ith hot cooked rice, i f desired. Y IE L D : 2 servings. D IX IE BEEF STEW 1 cup grapefruit juice 1 teaspoon salt 1 clove garlic, minced 1 'A pounds beef round, cut in I inch cubes 2 tablespoons salad oil 1 large green pepper, cut up I large onion, sliced 1 cup chopped fresh tomato 2 tablespoons brown sugar I tablespoon red wine vinegar I teaspoon dried leaf rosemary I bay leaf, crumbled A cup sliced, pitted ripe olives C om bine g ra p e fru it ju ic e , salt and garlic in large bow l. Add beef cubes; refrigerate overnight. D rain beef, reserving m arinade. Heat o il in heavy kettle or D utch oven. Brown beef on all sides; add green pepper and onion; saute 3 minutes. Add tom ato. C om bine reserved m arinade w ith brow n sugar, vine gar, rosemary and bay leaf. Add to beef. Cover, simmer 45 minutes or until beef is tender. Add olives, sim mer 5 minutes longer. Y IE L D : 4 ser vings. To freeze: Freeze stew in freezer bags or containers. Defrost several hours at room temperature or over night in refrigerator. To serve, heat through; do not boil. Thirst quenching citrus coolers for quick relief from summer heet. MAKE A NEW HOME ATTHE OLD ADDRESS WITH A NEIGHBORHOOD PROFESSIONAL Wm. D. Herboth Remodeling CALL: 289-1600 Interior • Exterior Addition« • Weatherization«
