Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 6, 1982)
Portland Observer, October 6 ,1 9 8 2 Section II Page 5 Entertaining skills that work anywhere When a professional woman with many friends in advertising and the entertainment world moves from an apartment in the heart o f M an h at tan to a condominium in M in n ea polis, does her style o f entertaining undergo a big change? “ Not at a ll,” says Amelia Orinstead, who for the past year has been manager o f me dia services for a Fortune 500 food company in M inneapolis. “ M y fa vorite time for entertaining in New Y o rk was week nights after w ork, because many friends com m uted. Since I bought a condominium just minutes from my downtown office, that works just as well here." H er first party in M in n eapo lis was an impromptu affair before she was com pletely settled in her new home. A relaxed as well as skillfu l hostess, she invited 30 guests fo r cocktails to meet T o n y B ennett, when he was appearing for a short time at a Twin Cities nightspot. We asked Am elia to share some o f her party secrets w ith us. A l though she likes to cook, her main purpose in entertaining is to enjoy her guests and make sure they circu late, talk to each other and also have a good tim e. She usually plans to that everything but last m inute touches to the food can be done the night before the party, and enlists the aid o f friends to act as bartend ers and help serve. First drinks are dispensed from her built-in bar; from then on guests fix their own. As was true in New Y o rk , how ever, she finds more people arc choosing wine or Perrier, so these are set up in an area away from the bar, as another way to en courage circulating. Although she concentrates on food that is relative ly quick to make, A m elia likes the impact ol one attention-getting food displayed in a prominent location, then other munchies and crunchies such as nuts and raw vegetables and a dip are placed strategically around the room. One recipe that she enjoys using as a stage-setting centerpiece is Biscuit Savory Bubble Ring. A w inner in the last B a k e -O ff contest, this pull-apart loaf is made fro m pieces o f re frig erated fla k y biscuit dough dipped in a mixture o f crisp bacon bits, parmesan cheese, diced green pepper and onion and baked. Guests can pull o ff tasty tid bits from the ring to enjoy with their first drink. After the party is in full swing, she brings out som ething more sub stan tial, usually a hot food; a ho, tray keeps it warm for seconds. Two favorites arc Picadillo Tu rn o vers and C u rrie d Shrim p Tarts. Both can be prepared in ad vance, hold up well, are good either w arm fro m the oven or at room tem perature and are easy to eat without forks. Whether guests are coming from M adison Avenue or N ic o llet Avenue, it’s obvious that the invita tion to “ drop over after w ork” is a guarantee o f good food and a good time, at one o f Am elia Grinstead’ s parties. B IS C U IT SA VOR Y BUBBLE R IN G let, brown ground beef and onion; drain. Add green pepper, barbecue sauce, raisins, water and spices; mix w ell. Sim m er 10 minutes; remove from heat. Stir in tomatoes. Separ ate dough in to 20 biscuits. O n waxed paper, press or roll each to 4- inch circle. Spoon I rounded table spoon meat m ixtu re on center o f each circle. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheets. Bake at 375 ’ F. for 13 to 17 minutes or until golden brown. Garnish as C U R R IE D S H R IM P TA R TS 8 oz. pkg. cream cheese, softened I egg, slightly beaten 6 oz. pkg. frozen baby shrimp, thawed I tablespoon Dijon mustard 1 tablespoon chopped chives 14 teaspoon curry powder 10 oz. can Refrigerated Flaky Biscuits H eat oven to 375 °F . In small ^Today's S a few a y” y °u f SAFEWAY 1 H f C i r - J & bit more. 7-Bone Chuck Roast ® soaS 7 3118 I LD. Safeway Quality Blade Cut Fried Chuck Roast Chicken CHUCK ROAST Beef Sliced Bacon © ^$138 1 Buffet, 12 Oz. R y s o n s § 1 9 8 Heat oven to 35O°F. Grease 12- cup flu te d tube pan or 2 '4 -q u a r t ring mold. In small bowl, combine bacon, parmesan cheese, green pep per and onion. Separate dough into 20 biscuits; cut each into 4 pieces. D ip pieces in melted m arg arine, then bacon-cheese mixture. Arrange coated biscuit pieces evenly in pre pared pan. Bake at 35O°F. for 20 to 30 minutes or until golden brown. Cool in pan 5 minutes; invert onto cooling rack. Invert again onto serv ing plate. Brush with melted m ar garine, if desired. 20 servings. To re heat, w rap loosely in fo il; heat at 35O°F. for 12 to 15 minutes. I Ozark 2 Lb. Box ■ 10W40 motor on Motor Oil 20W Or 30W Motor - O il Quart Vick’s NyQuil Panty Hose 6 Ounce Size Bottle S£39 Legg’s Sheer Energy Reg. Or Queen Size H to 12 slices bacon, crisply cooked, crumbled 'A cup grated parmesan cheese '/« cup diced green pepper !4 cup diced onion 2 (10 oz.) cans Refrigerated Flaky Biscuits */« cup margarine or butter, melted bo w l, com bine cream cheese and egg; mix well. Stir in shrimp, mus tard, chives and curry powder. Sep arate dough into 10 biscuits; separ ate each biscuit into 2 layers. Place each layer in bottom o f ungreased m u ffin cup; press dough to cover bottom and sides. Spoon 1 rounded tablespoon shrim p m ixture in to each m uffin cup. Bake at 375 °F. for 15 to 20 minutes or u n til crust is golden brown. Loosen edges with spatula; gently remove from pan. Garnish as desired. 20 tarts. desired. 20 turnovers. Cauliflower r nS5°° Mushrooms 2 Ù 16 Ounce Bottles Plus Dep. Lucerne Old Fashioned r-H o m e s ty le Half Gal. P IC A D IL L O T U R N O V E R S 'A lb. ground beef 'A cup chopped onion '/« cup diced green pepper 'A cup barbecue sauce '/i cup raisins 14 cup water 'A teaspoon cinnamon 'A teaspoon salt 14 teaspoon cumin Dash cloves 1 cup ( I medium) chopped tomato 2 (10 oz.) cant Refrigerated Flaky Biscuits Heat oven to 375°F. In large skil- Trash Bags 3-Lb. Crisco Cranapple Ketchup Raisin Bran Monterey Jack Doritos Palmolive KlpPnPV IMUGI IDA x Ice Cream i f t s s r Town House Whole Or Cream Style ■* 1 fi 17 f) z P^ne 3s$1 Cereals General Mills 10 Oz. Cheerios ‘ P m Wheaties 99 99' ’ $-J 99 $j 59 $j 39 32- K « , e $j 99 Luc2^ Facial Tissue 200 Count Sweet Corn u S149 Bulk, Dole Save $1.49 Lb. r , s 8-Pack Pepsi $]99 e .69 c Large Heads s se $389 $j 69 $j 29 79* Prices Effective 1 0/6 /82 Thru 10/12/82 At Safeway In The Portland Area. SAFEWAY f
