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 .
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$199
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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
.
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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
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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
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