Page 2 Portland Observer, June 23,1962
ReGOM
FOOD S H a R e
Surplus cheese to be distributed
550,000 pounds o f surplus pro
cessed American cheese will be given
away in the second round o f O re
g o n ’ s cheese d is trib u tio n . The
cheese distribution, which is expect
ed to begin in mid-July, is again be
ing coordinated by O regon Food
Share, a statewide network o f food-
help program s. O regon Food
Share’s 19 Regional Coordinating
Agencies around the state are form
ulating local plans for the giveaway,
as they did in February, when some
348,000 pounds o f cheese were dis
tributed to low-income Oregonians.
In M u ltn o m a h C o u n ty, Oregon
Food Share will organize the distrib
ution directly rather than working
throu g h the lo cal coo rd in atin g
agency, In terag en cy F o o d Bank.
Sites for a streamlined distribution
are being identified at com m unity
action agencies, churches and local
helping agencies and a new cheese
in fo rm a tio n phone line is being
id e n tifie d . T h is num ber and
addresses fo r d is trib u tio n sites in
M u ltn o m a h C o u n ty w ill be p u bli
cized in early July.
T o be eligible to receive surplus
cheese, individuals or families must
have incomes at o r below 125 per
cent o f poverty level as defined by
the Federal government. Precise in
fo rm a tio n regarding distribu tio n
sites, times and e lig ib ility criteria
will be released to the public early
July.
The surplus cheese is being made
available n atio n w id e by the U .S .
Department o f Agriculture, which is
releasing 70 m illio n pounds o f
cheese fo r d is trib u tio n to lo w -in
come households, bringing the total
amount released so fa r to 100 m il
lion pounds. It is expected that an
additional 100 m illion pounds will
be released next year.
Oregon Food Share is a statewide
distribution network fo r donated,
surplus foo d established in 1979.
Since that time 500,000 pounds o f
surplus food have been distributed,
in addition to the U S D A cheese.
Refreshingly different
Summer Salads
H e re ’s a pot pourri o f salads to
brighten up your summer meals—
some hearty, some lig h t— all tasty
and tempting. The Exotic Chicken
Salad has its origin in the far east,
made w ith rice and alm onds. A n
Italian Tuna Salad is a really good
budget stretcher. T h e S p in a c h /
Orange Salad makes a great accom
paniment for even the most form al
dinner m eal. Enjoy!
Add to bean m ixture. Toss lightly.
Arrange salad on greens and garnish
w ith m arin ated vegetables, i f de
sired. Serves 4-6.
SAFEW AY
SAFEWAY SALUTES
Full G ospel
P e n ta c o s ta l
N a tio n a l C h urch
C o n v e n tio n
E X O T IC C H IC K E N S A L A D
2 cooked chicken breasts, skinned,
boned and cut into strips
1 cup chopped red or green peppers
3 cups cooled cooked rice
‘/ j head lettuce, torn into bite-size
pieces
% cup sliced almonds
2 hard-cooked eggs, sliced
1 cup mayonnaise
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon green peppercorns or 'A
teaspoon seasoned pepper
June 20 thru 27
Param ount Theatre. Portland
FOR MORE INFORMATION
CALL 287-2223 or 249-3801
S P IN A C H /O R A N G E S A L A D
C om bine chicken, red peppers,
rice lettuce, alm onds and eggs.
Blend m ayonnaise, m ustard and
seasonings. Pour over rice & chick
en m ixture; toss lig h tly . M akes 6
servings.
2 tablespoons lemon juice
2 teaspoons curry powder
1 teaspoon salt
‘/ i teaspoon Worcestershire sauce
!4 teaspoon pepper
1 cup olive oil
1 clove garlic, crushed
1 (10 oz.) bag spinach
1(11 oz.) can mandarin oranges,
drained
IT A L IA N T U N A S A L A D
4 cups drained cooked pea beans, or
2 (15-oz.) cans cannellini beans,
drained
'A to */) cup Italian salad dressing
3 green onions, finely chopped
2 tablespoons chopped fresh parsley
!4 cup sliced pimiento-stuffed olives
1 (6 ‘A oz.) can tuna fish
Lettuce cups or other salad greens
1 (12-oz.) jar marinated vegetables,
if desired
In small bow l, mix lemon juice,
curry, dry mustard, salt, Worcester
shire sauce and pepper. G radually
add o il, stirring w ith fo rk or wire
w hisk. Place g arlic in a screwtop
pint jar. Pour dressing into jar; cov
er and chill for several hours. Wash
spinach thoroughly. Drain and tear
into bite-size pieces. Place in plastic
bag; c h ill. A t serving tim e , place
spinach in large salad bow l; add
drained oranges. Shake dressing vig
orously and pour about '/j cup over
salad; toss to mix well. Reserve re
maining dressing for later use. Top
with croutons, if desired. Serves 6.
In a large bow l, combine beans,
green onions, parsley and olives.
Pour salad dressing over bean mix
ture. Toss gently to keep beans
whole. Cover and refrigerate at least
6 hours or o ve rn ig h t. T o serve,
drain tuna and break into chunks.
^Qvenjoy
Bread
Parkay
argarine
White or Wheat Bread
22 5 Ounce L o a f. . . Limit 3
K ra ft. . . 1 Pound Package
Limit 2 Pounds
Macaroni
& Cheese
f’ n
’i
Kraft Easy To Fix Dinners
7'/a oz Pkg. . . . Limit 3
OREGON
I Large
Northwest
STRAWBERRIES
By the flat
« ea
Grown without pesticides or any other sprays.
$6.75
£
or less per flat
14M A HON
IH M MS
<• . i l i t
h i 2
p
t |* f ■ H i l f I I H
KMMIIM
lit
tAMIIIM
»3 • f k t l . l V - M W
l» V
Available NOWI
||f
MIMMI
s
in t im
III.MI.
- - J
1
1
M-wkrt
— ]« -G V P
1 N IIM
3
1
5
Lb.
Purex
Bleach
Whitens And Brightens
Gallon
S IM
■
Cherries
2.31 -2992
c
3 99
8-Pack
Coke
SWEET BING
ice
Town House Spanish Style
15 Ounce Cans . . . Limit 3
Tab or Sprite
16 Ounce Bottles
c
3 99
1(1.30 S .l„ i o n i AVI»
K H tT L A N I), OK » 7 2 1 4
Tomato
Sauce
89c
Fresh Mushrooms , $189
Crisp No. 1 Carrots
Sweet Red Plums ,b 59C
69c
Deposit
Lucerne Yogurt
Tater Treats
Cragmont Pop
AIODV Hash Browns
Raisin Bread
Plain Sundae nt
Pie Slmed Oi
Bel an Fio/en
32 o? Pkg
Assoiled I lavon
, Idei
2 Lb Pkg
Special Pinchase
Mi Wiighl s
fiesh 16 o/ Inai
Shampoo
And Conditioner
Suave, 16 Ounce
99
Plu»
Oep
99’
89’
3J1
59’
89’
Diapers Suntan Oil
Truly Tine
Toddler, 40 Ct
sgs9
or Lotion 8 oz
tropical Biend
$329
Price« Effective W ed ., June 23 Thru Tuee., June 29 At Safeway
in the Portland Area. Sales Limited To Retail Quentftlee.