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
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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.’
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It's easier
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when you're not
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ful weight loss program in the
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