Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 6, 1982)
FOOD SECTION Pizza pizzazz E n jo y barbecue fla v o r year- ro u n d . Barbecue Pizza brings that great taste indoors in a way th a t’s fun for the whole fam ily, including the cookI There’s no grill to mess with. This barbecue bakes right in your kitch- W ith biscuit mix, it’s quick and y to prepare. M ix biscuit mix and water until it forms a soft dough, and pat it on a cookie sheet. Spread the barbecue Riixture over the dough and bake. In less than one-half hour, you’ll have a zesty pizza perfect for a meal or party. O ctobers, 1982 Volume X II, Number 52 Section II BrandeTs Killingsworth _______ Foods_______ 1616 N.E. Killingsworth "Open every day all year long for your convenience." t W h o le F ry e rs . . . ..................690 Lb M ustard Greens. ........... 4for$1.00 T -B o n e S t e a k s .. it*.8?*............. $2.98 u> Red S n ap p er Fillets . .FTh.0?n . $1.49 u>. W E HAVE W H A T Y O U N EED T B A R B E C U E P IZ Z A 1 pound ground beef A cup chopped celery A cup chopped onion 2 cups biscuit mix A cup cold water A cup barbecue sauce A teaspoon salt A teaspoon pepper Healthy lifestyles include pasta Light healthful meals suit today's lifestyles, and the good news is that pasta fits right into the scheme. En riched pasta, made from durum and /o r other high quality hard wheat, is an excellent source o f complex car bohydrates. It supplies protein, nia cin, thiam ine, rib o flav in and iron and it’s a low fat, low sodium food. D id you know there arc only 210 calories in two ounces o f uncooked m acaroni and s p a g h e tti.. .220 in egg noodles? So celebrate. Enjoy a casserole o f egg noodles with egg plant and tomatoes mixed with Par mesan and mozzarella cheeses. It's great tasting, good for you, and an economical choice when entertain ing. Serve with a green salad, and offer fresh fruit for dessert. Try, al so, a new version o f beef stew made with elbow macaroni, and discover the m eat-stretching advantage o f pasta. Enjoyl 1 tablespoon salt 3 quarts boiling water mozzarella cheese. Continue layer ing u n til all ingredients axe used, ending with mozzarella cheese. Cov er. Bake in a preheated 373 °F. oven about 30 minutes. Remove cover. Bake 13 minutes longer until cheese is melted and lightly browned. Combine flour, A teaspoon salt and pepper on wax paper; m ix w ell. Lightly coat beef cubes w ith flour m ixture. In a large saucepan heat oil. Add meat. Cook over medium heat, stirrin g fre q u e n tly , u n til browned on all sides, 10 to 12 min utes. A d d 1 cup w a te r, tom atoes and basil. Cover and simmer about 1 hour, or until meat is fork-tender. Add eggplant. Simmer 10 minutes. About 13 minutes before stew is done, gradually add macaroni and 1 tablespoon salt to rapidly boiling w ater, so that w ater continues to boil. Cook uncovered, stirring occa sionally, until tender. Drain in col ander. A d d to stew and heat through. Season to taste w ith salt and pepper, as desired. MA CA RONI BEEF STE W (Makes 4 servings) 2 tablespoons all-purpose flour A teaspoon salt 1/8 teaspoon pepper 1 pound lean beef stew meat, cut into l-inch cubes 2 tablespoons vegetable oil 1 cup boiling water 2 tomatoes, chopped (2 cups) A teaspoon dried basil 2 cups cubed pared eggplant 2 cups elbow macaroni (8 ounces) H eat oven to 425 °F . C o ok and stir beef, celrey and onion in 10-inch skillet u n til beef is lig h t brow n; drain . M ix baking m ix and water until soft dough forms. Roll, or pat dough with hands dipped in baking m ix, in to 12-inch circle on un greased cookie sheet; pinch edge o f circle, forming Vi-inch rim. M ix ground beef mixture and the remaining ingredients; spread over dough. Bake u n til crust is golden brown, 20 to 25 minutes. C oupon 2 Litre Size Cash value 1 /2 0 of one cent 7-up, RC, A S W S q u irt, D ie t 7-up Offer expiree 10/12. 1 Per Coupon 990 + Dep. AS other »1.0 8+ "A ls o c o m e visit o u r n e w D eli e t B rendel's A le m e d a Foods & D eli a t 2416 N .E . F re m o n t" Ad effective thru Tuesday 10/12/82. Member United Grocers r A PERHAPS THE BEST ONION RINGS IN THE WORLD... I SWEET SPANISH NOODLE EGG PL A NT CASSEROLE (Makes 4 servings) 1 eggplant (Vt lb.) pared and cut into '/«-inch thick slices 2 eggs, slightly beaten A cup fine dry bread crumbs Vegetable cooking spray 8 ounces medium egg noodles (about 4 cups) 1 tablespoon salt 3 quarts boiling water 1 can (16 oz.) tomatoes 1 can (8 oz.) tomato sauce 1/8 teaspoon pepper A teaspoon oregano '/> cup grated Parmesan cheese I package (8 oz.) part skim mozzarella cheese, thinly sliced Pare eggplant. C ut into '/«-inch thick slices. Dip each slice into beat en egg, then in to crumbs to coat each side well. Spray a large skillet w ith vegetable cooking spray ac cording to directions. Place over low heat. Saute eggplant slices about 4 minutes on each side, or un til lightly browned. W hile eggplant is cooking, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, un til tender. D ra in in colander. Coat a 2-quart casserole with vege table cooking spray. In a bowl com bine tom atoes, tom ato sauce, pepper and oregano. Stir to blend. Place a layer o f eggplant in bottom o f casserole. Cover with some noo dles, tomato mixture, Parmesan and □TOMONS DANISH SQUASH POTATOES 25 LB BAG I M O * SIZE U .8 NO. 1 10 LB BAG GRAPEFRUIT SS! TOMATOES « 0 R IH SALAD Y O U N G , TENDER o o o CARROTS KRAFT VELVEITA Æ î KRUSTEAZ PANCAKE MIX 'm s s r LUNCH OR DINNER $2.50 SHELLED WALNUT MEATS •• S GRANOLA eUTTWtMUl OR I ts Ih II. U S D A CHOICE LEAN, BONELESS Top Sirloin STEAK Reg. 4.39 lb. U S D A CHOICE LEAN. BONELESS SKINNED A OEVEINED ROUND TIP $ BEEF LIVER Vi Off W H4M I w Z • ROAST IB • ■•»>»$ 6 98e LB. PRICES GO O D THROUGH SATURDAY, OCT. 9 , 1 9 R Î SHERIDAN FRUIT Co 5.1. UNION A OAK - 235-9353 Bring In this ad for a free basket o f onion rings on us. >
