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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 7, 1982)
V Portland Observer, July 7, 1982 Section II Page 3 Taste Caribbean favorites without paying for a cruise «**.) C O C O N U T BREAD 3 14 cups flour I cup sugar I tablespoon baking powder 14 teaspoon salt Vi teaspoon cinnamon I 14 cups milk Vi cup margarine, melted 1 cup fresh grated coconut C o m b in e dry ingredients. A d d combined milk and margarine, mix ing just until moistened. Fold in co con u t. Pour in to greased and floured 9 x 5-inch loaf pan. Bake at 350°, 55 minutes to I hour or until wooden pick inserted in center comes out clean. Cool 5 minutes; re move from pan. Variation: Substitute I cup flaked coconut for fresh grated coconut E S C O V IT C H 2 lbs. red snapper fillets I cup onion rings I cup green pepper strips I cup julienne carrot strips 1 8-oz. bottle oil-and-vinegar dressing *4 cup vinegar Vt teaspoon whole allspice oil Layer fish and vegetables in bak ing dish. Pour combined dressing, vinegar and allspice over fish and vegetables. Cover; m arinate in re frigerator 3 to 4 hours. Remove fish from marinade; drain on absorbent paper. Fry on both sides in oil until brown. Place vegetables and m ar inade in saucepan. Cover; cook over low heat 15 minutes or until crisp- tender. Im m ed iately layer h a lf o f vegetables, fish and remaining vege tables in serving dish. Serve hot, at room tem p eratu re o r c h ille d . 6 servings. Variation: Substitue lemon juice and rind fo r lim e ju ic e and rin d . Omit food coloring. constantly until thickened. G ra d u ally add to softened cream cheese, m ixing u n til well blended. S tir in lime juice, lime rind and food color ing. C h ill until slightly thickened. Beat egg whites u n til soft peaks form . G radually add marshmallow crem e, beating u n til s tiff peaks form . Fold egg white m ixture and whipped cream into cheese mixture. W rap a 3-inch collar o f alum inum foil around top o f I 'A-quart souffle dish; secure with tape. Pour mixture into dish; chill until firm . Remove fo il collar before serving. 8 to 10 servings. S U M M E R SQUA S H A U GRA T IN 4 'A-lb. (2 lbs.) summer squash 1 cup chopped onion 14 cup chopped green pepper 1 garlic clove, minced 2 tablespoons margarine I cup chopped tomato 14 cup soft bread crumbs 14 cup (2 oz.) grated parmesan cheese '/« teaspoon salt C O R N M E A L A N D R A IS IN C A K E Cook squash, covered, in boiling salted water until tender. Drain. Cut squash in half lengthwise; scoop out centers, leaving '4-inch shell. Chop removed squash. Saute onion, green pepper and garlic in margarine; stir in tomato and chopped squash. Re move from heat. A d d bread crumbs, 14 cup cheese and salt; toss lightly. Fill squash halves; place in 11 V» x 714-inch b aking dish. S p rinkle w ith rem ainin g cheese. Bake at 3 5 0 °, 20 minutes or un til lightly browned. 8 servings. I cup golden raisins 14 cup dark rum 4 cups milk 1 cup cornmeal 14 cup sugar Margarine I teaspoon vanilla Caramel Sauce ring occasionally until mixture boils and thickens. Remove from heat. Stir in raisin m ixture, 14 cup m ar garine and vanilla. Pour batter into 9-inch layer pan greased with m ar garine. C h ill several hours or over night. Cut into wedges; serve with: C A R A M A L SAUCE 28 caramels 14 cup water C o m b in e raisins and rum ; let stand 30 m inutes. C om bine m ilk , cornmeal and sugar in large sauce pan; cook over medium heat, stir- M e lt caramels w ith water in saucepan over low heat; stir occa sionally until smooth. Northwest G R E E N PEA S A N D R IC E I Vi cups coconut milk I 14 cups water 114 cups rice 14 cup margarine 1 Vi teaspoons garlic salt Vi teaspoon crushed red pepper 2 16-oz. cans pidgeon peas, drained Bring milk and water to boil. Stir in rice, mayonnaise and seasonings. C over; sim m er 20 m inutes. A d d peas; heat thoroughly. 8 servings. V a ria tio n : O m it coconut m ilk ; substitute 1 'A cups water. To p re p a re coco n ut m ilk : Remove liq u id fro m coconut by puncturing eyes o f coconut. Place in shallow baking pan. Bake at 300°, 45 minutes. Tap shell with hammer to crack. Remove coconut m eat; peel o f f brow n outer peel. G ra te coconut. Pour I cup boiling water over each 2 cups grated coconut; let stand 25 m inutes. S tra in through cheesecloth. Tillamook Lucerne av-R-Pac Cheese Ice Cream Vegetables Medium Cheddar 2 Pound Loaf s388 Turkeys 1 8-oz. bottle Italian dressing 2 teaspoons curry powder 2 '/i- to 3-lb. broiler-fryers, cut up Vt cup chopped onion 14 cup chopped green pepper Combine dressing and curry pow- der; pour over chicken. Cover; m ar inate several hours or o ve rn ig h t. Place chicken, marinade, onion and green pepper in Dutch oven. Cover; simmer over low heat I hour and 15 minutes or until chicken is tender. Remove chicken to serving platter. Skim o ff fat; thicken sauce, if de sired. 6 to 8 servings. H E A VEN L Y L IM E S O U F F L E 2 pkgs. unflavored gelatin 2 cups cold water V» cup sugar 4 eggs, separated 1 8-oz. pkg. cream cheese 14 cup lime juice 2 teaspoons grated lime rind 3 to 4 drops green food coloring (optional) I 7-Oz. jar marshmallow creme I cup whipping cream, whipped Soften gelatin in cold water; stir over low heat un til dissolved. Re move from heat; blend in sugar and beaten egg yolks. C o o k 10 to 15 minutes over medium heat, stirring It Hens H I h I t i . c I oins 1 b 2-1 L hs I r * ’uíB ta » Lb. $199 f Limit Plus Oep. Krusteaz Baking Mix Cragmont 1-Liter Pop Chef-Reddy Hash Browns Fresh Wheat Bread Bel-air Orange Juice 12-Pack Hamm’s Beer Scott Paper Napkins Plus Dep Regular or Diet Asst Frdzen 2 Lb Bag Mrs Wrights Crushed Wheat 100*. Whole Wheat Crushed Wheat Sandwich 24 oz From Concentrate No Sugar Added ' ? Gal Premium Beer 12 oz Bits Ptus Dep 99* 3?1 59* 79* $-) 39 $449 69* Jumbo Pac* 160 Count SWEET SUPERIOR $-) 58 Fresh Red Snapper VX***’v'* Tab or Sprite 16 oz. Bottles Buttermii* 40 oz ROASTRITE I 'A lbs. ground beef V» cup chopped onion 14 cup chopped green pepper 1 16-oz. can tomatoes Vi cup raisins Vi cup stuffed green olive slices 14 cup garlic flavored or hot barbecue sauce 3 tablespoons capers Vt teaspoon salt NuMade Creamy Smooth. 32 oz. c 79 c 79 $"|49 P IC A D IL L O Brown m eat; d ra in . A d d onion and green pepper; cook until tender. Add tomatoes, raisins, olives, b ar becue sauce, capers and salt. Cover; simmer 20 minutes. 6 servings. Note: Picadillo is best when pre pared a day in advance and then re heated. C U R R IE D C H IC K E N Frozen Cut Corn or Green Peas, 20 oz. Assorted Flavors V2 Gallon 8-Pack Coca Cola Grapes . < ’ . I Lb. Sliced Bacon >11111* A Hui,i,i (2 lb S2 96) I I ¡i l'*i| S|48 Round Tip Steak $£68 i^.ih'W.iy Uti.thfv Beet Fresh Salmon ,1 - i t'.tii v - " , s269 Tomatoes Tube Potatoes U S No Large Red Beauties Fot Slicing * r Colgate Toothpaste Silkience Shampoo or Conditioner 25« Off Label 15-oz. S£49 7-oz. $|29 NEW WHITE VINE RIPENED 59c » e I All Purpose 5 S1 Prices Effective W ed., July 7 Thru Tues., July 13 At Safeway in the Portland Area. SAFEWAY Bottle Sales Limited To Retail Quantities L
