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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 25, 1982)
AP- FOOD SECTION August 25, 1982 Volume X II, Number Section II 46 perfect for parties. Iielween example, is a tasty combina- ham rubes and cherry loma lots skewered on long cock ready to dip into a dill weed sour cream sauce S u iiiliiH I) S l.llh 'l is The Kig Dipper C am p site C ooking cup sour cream cup mayonnaise cup finely chopped parsley cup finely chopped water chestnuts 1 I cup toasted sesame seeds 1/4 cup chopped green onions, green tops included Salt 15 pitted California ripe olives 15 rubes o f ham 15 cherry tomatoes Mix together sour cream, mayonnaise, parsley, water chestnuts, sesame seeds, green onions and salt to taste Thread olives, ham and cherry tomatoes on wooden skewers Serve with dip Camping i* a M;u.<inle*» activity and can be fun any time of llie sear Here are a few tip» to make that get away from it all weekend n tucceaa Plan the menus in advance Menus that require minimum utensils, rooking fuel and ingredients, and non perisliahle foods that are easily transported Keineinlier knives, ran openers, matrhes. multiple use light weight rooking utensils, fuel for ramp stove, plates, cups, silverware 'lilts single saucepan meal can be made in less than 20 minutes Hie secret of its quirk rooking and satisfying flavor is chunks old fashioned vegetable beef soup Sundown Skillet 1 pkg (3 1 12 oz ) sliced pepperoni (about 1 cup), rut in half I ran ( I Si ounces I chunky old fashioned vegetable beef soup c rooked elbow macaroni I c shredded Cheddar Generous dash pepper cheese In saucepan combine ingredients Heat, stir occasionally Makes about I cups Creamy Italian Dip With Olive Kabobs Dill Dip Delirious 1 cup sour cream 2 teaspoons Italian salad dressing mix (packaged I 15 pitted California ripe olives, stuffed with anchovies 15 culies of Provolone chew 15 small chunks o f salami Combine sour cream and Italian salad dressing mix Thread anchovy stuffed ripe olive«, cheese and salami on wooden skewers Serve with dip cup sour cream cup niayonn.use teaspoon dill w e e d teaspoon beau mondc seasoning 15 pitted Calilorm.i ripe oliva-s 15 medium cooked shrimp I |M-eled and deveined I 15 cucumlver wedges Mix together sour cream, mayonnaise, dill weed anti l>eau mondeseasoning Thread olives, shrimp and cucumber wedges on wooden skewers Serve with dip 1/2 I 2 1 1 '2 pound ground beef teaspoon chili powder package Hamburger large tomatoes Helper®mix for cup grated Parmesan chili tomato cheese cups hot water Dried basil leaves Cook and stir ground beef in 10-inch skillet until brown; drain Stir in Macaroni, Sauce Mix, water and chili powder. Heat to boiling, stirring constantly Reduce heat; cover and simmer, stirring occasionally, 10 minutes Cut stem ends from tomatoes Place tomatoes cut sides down; cut each into sixths to within 1/2 inch o f bottom. Carefully spread out sections, forming a “ flower " Fill each with about 1 cup beef mixture. Sprinkle with cheese and basil leaves. Serve immediately. 5 servings High Altitude Directions (3500 to 6500 feet): Increase hot water to 3 1/4 cups and simmer time to 15 minutes. A free recipe booklet with Chili Tomatoes and nine other delicious pasta salad ideas is available by writing Supper Salads, Box 5401, Department 821, Minneapolis, MN 55460. (This four color booklet contains ten perforated recipe cards. ) Offer expires June. 1983 11 ..MgjMPMP Nutritional foods All in a box of barley 999 • • • CANNING OR FREEZING T I M E » e e « « O > IDAHO ITALIAN PRUNES $ I ? s3” •APPLES 4 a, 9 EARS 6 IBS 4 IBS mavirstiih ¡CORN lENDfR GRANO IMANO • RED POTATOES TOM ATOES.,o... 2 H A W A IIA N PINEAPPLE JUMBO PEACHES • J • MED GLOBE FREESTONE $795; 26 LBS' BOX 99 SI7E EACH 79« BERTOLLI ALMADEN OLIVE OIL $9« 1 litre MT. WINE Re« 11 4« DORITOS TOASTED CORN OR NACNOS CHEESE $ | 79 USDA CHOICE BONELESS BEEF POT ROAST • ( h o h li« • R h in « • ■••• • Burgundy Reg •5 99 Litre BLACK LABEL 11 n BEER o 222 o GERMAN STYLE o ROPE • 12 .1 Cant R.g <] (« RVt SAUSAGE J I ” $ |4 9 PRK f S G O O D IH R O U G H SAI 5*299 • A IK . 21 1982 SHERIDAN FRUIT Co. S B. UNION A OAK — 235-9353 • I f barley is new to yo u. it w ill be exciting to use your first box. Y o u ’ ll be in the com pany o f peo ple th ro u g h o u t the ages when you try w h o le s o m e b a rle y in Basic B a rle y V e g e ta b le S o u p . N o t o n ly w ill you and your fam ily take in the n a tu ra l n u trie n ts in fresh c a rro ts , beans, o n io n s , and green peppers; y o u 'll also g a in the b e n e fit o f the p ro te in , phosophorous and iron in th e b a rle y . T o c re a te a h e a rtie r, m ain dish soup add chopped chick e n , b e e f o r p o rk (a m o u n t d e te r mined by personal preference) d u r ing the final 40 minutes. B A S IC B A R L E Y V E G E T A B L E SOUP Cheerios WE MAKE CHEERIOS LOW IN SUGAR KIDS MAKE CHEERIOS NUMBER ONE S cups water O ne 16-oz. can whole tomatoes, undrained 3 beef bouillon cubes V) cup regular barley* I cup carrot slices I cup chopped white turnip I cup fresh green beans, cut into I-in ch pieces ’/* cup chopped onion Vi cup chopped green pepper I bay leaf I to 2 teaspoons sugar ■/« teaspoon basil leaves, crushed C o m b in e w a te r , to m a to e s and b o u illo n cubes in 4 -q t. D utch oven. Bring to a b o il, stirring occasional ly , u n til b o u illo n cubes are d is solved. C ut tomatoes in to bite-sized pieces w ith w o o d en spoon. S tir in barley. Reduce heat. C over; simmer about 20 m inutes. S tir in rem aining ingredients. C over; simmer about 40 minutes or u n til vegetables are ten der. M akes 3 quarts o f soup. * N o t t : S u b s titu te I cu p q u ic k barley for regular barley, if desired. C o o k w ater, tom atoes and bouillon cubes as recipe d ire c ts . S tir in re m a in in g in g re d ie n ts excep t q u ic k barley Reduce heat. C over; simmer about 20 minutes. Stir in quick b a r ley. C o n tin u e sim m e rin g ab ou t 20 minutes or u ntil vegetables and bar ley are tender. Kids love Cheerios’ toasted oat taste so much they’ve made it their #1 cereal. And it’s a favorite with Parents because Cheerios is low in sugar...just one gram per serving. Make Cheerios *1 on your shopping list and SAVE 25< today! on your next purchaM of Cheerios TO C O N S U M IA Thi» co u p o n g o o d onty o n tr*« p ro d u c t <nd*c«t«d Only or*« coupon r TO A l TAIL I A A» o«» «9«nr acc«pt rh.» coupon on ( M gv j t I M » p « c ' «d product G«n«f»i M >» W.H Pd««n* ««Ch coupon y Ou K> * »P» ’or »»*• ’ ac« «Pu« (PuS K n«ixd*na c M r« « Ma-' in.» coupon to G «n «rp M> ►» tr*< Box 9 0 0 M-n-.»apo»^ Mnnwaora 5S4BÖ »O» 'N « m i» H V ' Coupon» * . 8 not M r*ono'«d •< P ' W '«J th'Ouq»* t»*-rd p a n « » -MM UMc.r •ca"y autho' r»d by u» 4 n r arr«m p f re arfaan* r * s cowppn erA«zw.se fA«n a i ezotod«« *er«.« f «n »Mu f» *r«wd n y p < « t p/Ov-ny yOw »v c M l M -" u if »« i«rbz**-rr«d • -> epwet/ rc . o-oo'ar» »eadeuazrp' i cowpona au«t«<r to c o ^ K O t - o * f 'O e*A«n rpz'wi no/ CpMg»A«d w»fA A R O a RA [_25C G»*« ei I s: Caer* valu« 1 /T 0 0 e«r*t 88V
