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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 8, 1982)
1 September8, 1982 Volume XII Number 48 FOOD SECTION ime—was there ever enough of it? T From the family o f the caveman to the modern nuclear family, time has been precious, fleeting and constantly moving. Time has been a favorite topic of poets and philosophers, who have provided us with a treasure chest o f wisdom on the subject. You will find that the sage’ s timely thoughts can translate easily to today’ s kitchen where the chief menu planner finds that convenience foods cannot only save time, but used in combination with fresh, vitamin-rich fruits and vegetables, can provide nutritional dishes quickly and economically. “ Remember that time is money,” according to Ben Franklin. Leisure Time Here’ s a suggestion for chicken with a difference: cheese cracker crumbs make a good coating for oven-baked chicken. Dip the chick en lightly into m ilk or water. Put the crumbs into a brown paper bag and shake the chicken in the bag. Bake in a large slightly greased pan for an hour at 350 degrees. Using the fla vored crackers eliminates adding spices to the chicken, but gets the same mouth-watering results. Section II Deli Sandwiches 14 FLAVO RS Special The Real Black Walnut Ice Cream Hrs. Tue.-Fri. 1 1 :0 0 a m -1 0 p m *S a t. 12:30-10pm Sun. 3:00 pm-8 pm 5938 N . G reeley Juanita M atth e w s Owner 285-0666 P o rtla n d , Oregon NEW Concept in Flea M k t s . Time^aving Creixs Crepes mean an elegant French dinner, right? WRONG! Crepes mean convenient dinners — you can make crepes in large batches and refrigerate or freeze them. To give your crepes a little flair, try adding flavored cracker crumbs to the batter o f your main dish crepes — omit the Hour and add the crumbs instead. You can do the same for dessert crepes with the addition o f an equal amount o f cookie crumbs to the bat ter. Imagine a Double Nutty crunchy crepe filled with vanilla ice cream and topped with chocolate sauce, or enjoy a Quick Apple F ill ing for dessert or a super Sunday brunch. D O U BLE N U T T Y CREPES I 'A cups fine Keebler Double Nutty Summer time is a great time for entertaining. The emphasis is on casual, less complicated foods and more conversation. I f you have in vited neighbors over for an im promptu gathering, have a few spreads on hand. THese can be made ahead so that you can enjoy the company, too. H A M SPREAD I cup ham or bologna cubes 4 medium sweet pickles */} cup walnuts or peanuts 14 cup salad dressing or mayonnaise Using metal blade in food pro cessor, process a ll ingredients until smooth; if desired, add more may onnaise for a more spreadable dish. Serve with toasted rye crackers. Z IP P Y D IP The quickest dip around can be made with a small carton o f sour cream and a package o f dry salad dressing. Pick your favorite — Ita l ian, Butterm ilk, even French. Mix dressing and sour cream together, chill and serve with toasted wheat or toasted sesame snack crackers. Cheers for the instant hostess! BEER 'N PRETZELS 1 cup crumbled " c lu b " cheese . 14 cup beer 'A teaspoon dry mustard dash tabasco sauce dash Worcestershire sauce pinch sugar salt to taste cookie crumbs 'A teaspoon cinnamon 3 eggs I cup m ilk O il for cooking about 30 minutes. Fill with desired filling and reheat i f desired in 35O°F. oven 10 to 15 minutes. In medium mixing bowl, combine cookie crumbs and cinnamon. Beat eggs and m ilk. Pour over crumbs and stir to blend. Let batter stand 10 to 15 minutes. Heat small amount o f oil in crepe pan or 6-inch skillet. Pour about 2 tablespoons batter in hot pan and tilt pan so batter covers bottom surface. Cook crepe I to 2 minutes on each side. To store crepes for later use, cool completely on wire rack. Stack with a piece o f waxed paper between each crepe. Wrap in plastic or aluminum foil. Freeze i f crepes w ill not be used within a day or two. To use, thaw crepes at room temperatures for I can (21 ounces) apple pie filling I teaspoon cinnamon 'A teaspoon nutmeg 1 cup sour cream 3 tablespoons brown sugar Melt cheese with beer in top of double boiler over boiling water, adding beer one tablespoon at a time until the mixture is smooth. Add seasonings. Serve in chafing dish with pretzels. Q U IC K A P P LE F IL L IN G In medium mixing bowl, combine pic filling with cinnamon and nutmeg. Spoon 2 to 3 tablespoons on each crepe. Roll up crepe and place in 9 x l3 -in c h baking pan. Heat in preheated 35O°F. oven 10 to 15 minutes or until thoroughly heated. Combine sour cream and brown sugar. Serve a dollop on top o f each repe. Makes enough filling for about 16 crepes (about 2 cups). C LU B C H IC K E N I frying chicken (2'A to 3 pounds, cut up) I cup fine cracker crumbs I package dry Onion or Italian salad dressing mix 3 tablespoons margarine, melted Combine cracker crumbs and sal There’s no such thing as an un usable cracker or cookie — pop them into the toaster or your oven to freshen them up. Then convert to -'rumbs in your blender or with a rolling pin and prepare to add zest to a number o f dishes. Cracker crumbs can be used as meat extenders, toppings for vege tables and casseroles, to coat fish or chicken — as many ways as there are crackers and flavored snack crackers. Pep up your favorite oven-baked chicken recipe with pretzels. Chake chicken in a brown paper bag with pretzel crumbs — no other spices needed for this tasty dish. Float a pretzel on a bowl o f toma to or cream soup — fo r color and crunch. Sprinkle coarsely crushed pretzel on top o f tuna or chicken salad — it ’ s real tasty! Looking for a hearty treat w ith chili — serve pretzels instead o f bread or crackers. ness. J.H. HAH HOOO RIVER BARTLETT PEACHES rtn PEARS 1b IB. BOX C R U N C H Y CHEESE BA LL I 8-ounce package cream cheese 1 12-ouncc carton cottage cheese small curd, well drained I cup chcddar cheese, crumbled I small wedge onion I tablespoon Worcestershire sauce I cup pretzel crumbs In food processor, use nrctal blade to combine cream cheese and cottage cheese; process until smooth. Add remaining ingredients and continue processing until smooth. Divide into two large balls, roll both in the pretzel crumbs. This recipe can be made in an electric mixer or by hand mixing. W ill keep in refrigerator up to two weeks. Ice Cream Cones are great for picnics! Fill Cup Cones with pre pared cake mix and bake as your would a cupcake in a m uffin tin. Frosted or plain, the conecakcs make good lake-along desserts with no mess. Nice for brown-bag lunches, too, and you can freeze them for busy days. Invert a Sugar Cone on a rounded scoop o f ice cream. Decorate the ice cream face with colored candies or raisins for a simple dessert to delight the kids. You’ ll enjoy ’clowning’ around with cones, too. $795 23 LB. BOX W • CUCUMBERS LONG GREEN .......................... 5 FOR 99« • EGGPLANT LARGE. LOCAL.................................... 3 FOR 99« • TOMATOES VINE RIPE ...................................... 3 LBS 99‘ • .flfe' °,UA,iD * — c OO< CANTALOUPE 5 - o . W V. KRUSTEAZ PACIFIC CREST • PANCAKE mix Q BUfTIRMfcROft Ä W HO E WMtAf MONIV CHUNK TUNA J S IM ARTICHOKE HEARTS Z CHILI WITH t BEANS CQ J < $6" J U S O » CMOtCr BIFF FUU CUT B O N I IN ROUND STEAK Max Security $ 20 .00 weekly r u g M C lA f I I v C b I x HC w WEIGHT r VArWIYSIWIX. i v w p n WATCHERS nut IS YOURS FREE WITH THE NEW YOU. -JeanNidetch » X Join no w through October 2, attend class for 12 weeks, and get the n ew W eight Watchers* cookbook. 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