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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 22, 1982)
FOOD SECTION September 22, 1982 Volume XII, Number GO Section II NEW CROP $ KING APPLES $398: 23 lb box • BARTLETT PEARS •rve»........... 4 IBS 99«J • PRUNES LOCAL, ITALIAN....................... 5 I X 99'a • DANISH SQUASH caowN __ _ L. 19‘i • CAULIFLOWER SNO WHITE ___ .7.Z...7. u 4 9a S CARROTS YOUNG, TENDER ,, (25 lb bag)... . . . . • S&W COFFEE COUNTRY STYLE LEAN-FRESH CBOUNB BEEF m • * os USS FAT SPARERIBS RCG*1WLB < 1 1 ■ 9 > < | ■ LB 1 79 LB YOUNG HEN TURKEY BREAST EA 3I •1" LB J 29 •I? I IB CIHaS5SEZ52HIE5nniZS3EaH®SIEa SHERIDAN FRUIT Co. S E U N IO N & O A K — 2 3 5 -9 3 5 3 Taking it easy: Speedy beef stir-fry to the rescue Some days y o u 're on the go so much that before you know it, it ’s d inner tim e. W h a t you need is a family-pleasing, satisfying and nu tritious entree that takes little time or effort to prepare. Sound impossi ble? Not with Speedy Beef Stir-Fry to the rescue. This quick and convenient skillet dinner features strips o f beef and a tasty vegetable combination o f broc coli, green beans, pearl onions and red peppers. For added flavor, the thin strips o f beef chuck steak are lig h tly coated w ith w-hite wine be fore they are quickly browned in hot o il. T he vegetable p re p a ra tio n is easy, too, for the colorful combina tion can be purchased frozen and needs only be blanched before stir- frying with garlic. Then the beef and vegetables, which have been cooked separately, are com bined and you have a tasty, tempting dinner ready to serve. Because the beef strips are cut fro m an econom ical chuck blade steak Speedy Beef S tir-F ry w ill fit into a modest food budget. T o be sure that the chuck steak is tender and delicious, cut it into thin strips and avoid overcooking. Y o u 'll find it easier to cut the steak when it is p a rtia lly frozen. Since cutting the strips is the most tim e consuming part o f this recipe, you may want to to (his step sometime during the day when you have a few extra minutes. A fte r the strips are cut, be sure to cover them tightly and refrigerate until it’s time to begin cooking. In addition to being fast and eco nom ical, (his entree is also n u tri tious. Even though steak from the chuck costs less than that from the loin or rib, it offers the same high- q u a lity n u tritio n . B eef is an o u t standing source o f com plete p ro tein, the type needed daily by the body to build, m aintain and repair tissue. O th er essential nutrients fou n d in beef include the B -v ita - mins thiamin, riboflavin, niacin, B- 6 and B-12, and minerals important to good health such as iron and zinc. S P E E D Y B E E F ST1R-FR Y 1 pound boneless chuck blade steak, cut V> inch thick 2 tablespoons white wine 1 package (16 oz.) frozen broccoli, green beans, pearl onions and red peppers 3 tablespoons cooking oil 1 teaspoon salt 1/8 teaspoon freshly ground pepper 1 clove garlic, minced Partially freeze steak to firm and slice across the grain in to thin strips. Pour wine over beef strips, stirring lightly to coat. Blanch vege tables 1 m inute; d ra in . Q u ic kly brown steak strips (16 at a time) in hot oil in large frying-pan. Remove from pan; season with Vi teaspoon salt and the pepper. Keep w arm . Add vegetables and garlic to pan; sprinkle w ith rem aining salt and stir-fry 4 to 5 minutes. Stir in steak strips and heat through. 4 servings. The beef and vegetables will be es pecially tasty served w ith hot bis cuits, and rice, i f desired. For a q u ick , refreshing salad, com bine fresh fruits in season that have been cut into bite-sized pieces. Chocolate sundaes are an easy way to produce smiles for desserts. Beyond Daiquiris: Island dreaming begins with rum One o f the most popular Am eri can cocktails is (he Daiquiri. It was originated by an American. Jen nings Cox, while supervisor for some copper mines near the town o f Daiquiri, in Caba, in the 1890s. Unexpected quests arrived one day in 1896 and M r. Cox was out o f gin. Worried that his friends might not like the local popular liquor, Cox mixed rum with lime juice and sugar and thus concocted the Daiquiri. It was an immediate success and it’s still a favorite. (The original recipe follows, although many today sub stitute limeade concentrate and use the packaged m ix.) A popular varia tion o f this refreshing drink is the Daiquiri Pie. This brand-new ver sion features a chocolate crust, made with crumbled chocolate cookies. W e’ve included also a ver sion o f the Rum Dream Cake. 16 cup sugar 216 cups water 2 tablespoons lime juice 2 eggs, slightly beaten 16 cup light rum (80 proof) 116 cups heavy cream, whipped 1 9-inch chocolate cookie crumb crust In saucepan, combine pudding, gelatin and sugar. Blend in 16 cup water, lime juice, and eggs; blend well. Gradually add remaining water. Cover over medium heat, stirring until mixture comes to full boil. Remove from heat; stir in rum. Chill until slightly thickened. Blend whipped cream with the chilled mix ture. Spoon into prepared crust. Chill until firm. I f desired, garnish with additional whipped cream and lime slices. For crumb crust, use: D A IQ U IR I Put 2 teaspoons lime or lemon juice and *A teaspoon sugar into a blender, shaker or pitcher with ice. Add a generous jigger o f light rum. Blend, shake or stir well. Serve in chilled cocktail glass or on the rocks. D A IQ U IR I P IE I package (4-serving size) lemon- flavored pudding and pie filling (not instant) I package (3 ounces) lime-flavored gelatin 116 cups crushed chocolate cookies 3 tablespoons melted butter I tablespoon sugar Combine the crushed chocolate cookies, butter and sugar; blend well. Press against bottom and sides o f 9-inch pie plate. (For ease, lightly butter or vegetable spray pie plate before pressing in crumbs.) Chill 1 hour before filling or bake at 350° for 8 minutes. Chill before filling. RUM D R EA M CAKE I package (1816 ounces) white cake mix I envelope (2 ounces) whipped topping mix 4 eggs 16 cup water 16 cup light rum 1 package (10 ounces) frozen strawberries, thawed 1 medium banana, sliced Confectioners' sugar In large mixer bowl, combine cake mix, topping mix, eggs, water and rum. Blend until moistened. Beat 4 minutes at medium speed. Pour into greased and floured 10- inch tube pan. Bake at 350“ for 45 minutes or until cake tests done. Cool in pan 15 minutes. Turn out onto wire rack and cool completely. Just before serving, blend straw berries and bananas. Sprinkle con fectioners* sugar on cake. Serve with prepared fruit. Makes one 10- inch cake. Join now through October 2, attend class for 12 weeks, and get the new Weight Watchers’ cookbook. FREE.’ The secrets ot chocolate nut It's easier cake, Swiss fondue, orange- ginger chicken—and hundreds to lose weight more tantalizing recipes—are waiting for you. Along w ith all when you're not the secrets o f the most success doing it alone. ful weight loss program in the world. All you have to do is join a Weight Watchers class and attend 12 consecutive meetings. You'll learn how to lose Offer valid in participating area« only weight w ithout giving up the foods you love. And before you ‘ You pay postage and handling know it, you'll get a most deli cious gift. Our newest cook book. With recipes based on our newest Food Plans. 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