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‘
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WEIGHT
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*■ •I “ «5
Advertise in
the Observer
ad dressing mix in large plastic bag.
Shake I or 2 chicken pieces at a time
in crumb mixture. Place chicken,
skin side up, on grill. Brush with
melted margarine. G rill over medi
um heat. Turn often, basting with
margarine. Test with fork for donc-
«CANNING & FREEZING TIME*
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104th at Holgate
U S 0 A CHOICE
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ROUND TIP OR
RUMP ROAST
RICHBROOK BRANO
TURKEY
BREASTS
$
4 6 IB
Rag '1 64 IB
SHERIDAN FRUIT Co.
S E UNION A OAK — 235-9353
NORTH PORTLAND
M a r a n a t h a C h u rc h
Carpenters Hall
2225 N Lombard Street
(At Brandon*
Mon
7 00 p m
Thurs 9 30 a m
Emanuel Hospital
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Fmanuel East Boom 2001
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