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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 3, 1982)
Page 10 Portland Observer, November 3, 1982 OLBE INSURANCE SERVICES FOOD SECTION An /sd«/wsd«s( Afea* MBN.E. Union Av«. Portland, Oregon «7211S 9-1M 9 For AM Your Insurance Need» S tarvation n o t necessary Thanksgiving dinner lo w on calories CREA M O F P U M P K IN SO UP Makes 4 servings 1 tablespoon plus 1 teaspoon reduced calorie margarine % cup diced onion 1 tablespoon plus 1 teaspoon enriched all-purpose flo u r 1 Vi cups canned p um pkin 2 packets instant chicken bro th and seasoning m ix, dissolved in 2 cups hot water V» teaspoon each salt, ground nutmeg, and ground ginger 14 teaspoon pepper 1 cup skim m ilk 2 teaspoons chopped fresh parsley (op tion al) UMV À ¡ - 4 i 4 A ’ S T OVEN BY PHONE H Z 'J P fc I ' ‘ Ì V I a 2397451 ABSOLUTELY NO CREDIT HASSLE! ALL RENT APPLIES TO PURCHASE! SAME DAY DELIVERY! (In I '39 MONTH L i» » • 11.00 orr r*»« auxth ww> Y *24 s NO DEPOSIT REQUIRED! In a 2 q u a rt saucepan heat m a r g a rin e u n til b u b b ly and h o t; add o nion and saute u n til softened. A dd flo u r and co ok, s tirrin g constantly, fo r 3 minutes. Remove pan from heat and stir in p u m p k in ; add dissolved b ro th m ix and seasonings and stir to combine. Return pan to heat and b ring m ix ture to a b o il. Reduce heat, p a rtia lly co ve r, and let sim m e r fo r 15 m in utes; stir in m ilk . P o u r 2 cups soup in t o b le n d e r container and process u n til sm ooth. T ra n s fe r pureed m ix tu re to a b o w l and repeat procedure w ith re m a in ing soup. P o u r soup b ack in t o saucepan and heat. Serve sprinkled w ith pars ley i f desired. DELIVERY AND SERVICE INCLUDED WE CARRY OUR OWN ACCOUNTS! AND THAT'S NOT ALL WE CARRY. . . Televisions Refrigerators Freezers Dishwashers Washers and Dryers Furniture YOU CAN ESTABLISH YOUR OWN CREDIT WHEN YOU RENT TO OWN AT |3121 WE SANDY BLVD. . 239-7451 SS&fflRWl V * ROAST TURKEY 8-pound turkey 2 tablespoons lem on juice 1 teaspoon salt, divided 14 teaspoon pepper 14 teaspoon each thym e leaves and rosemary leaves, crushed 1 cup celery tops 1 small onion, peeled 6 parsley sprigs V* cup homemade turkey or chicken broth. Remove any excess fa t fro m tu r key and d isca rd . U sing paper to w els, dry turkey inside and o ut; sprin kle some o f the le m o n ju ic e in to large ca vity and ru b rem ainder over skin o f turkey. Sprinkle Vi teaspoon s a lt and the p ep pe r, th y m e , and rosem ary in to large ca vity; sp rinkle rem aining Vi teaspoon salt over skin o f tu rk e y . S tu ff large c a v ity w ith ce le ry to p s , o n io n and p arsle y sprigs; close neck cavity w ith skewer and truss turkey. S pray rack w ith n o n -s tic k c o o k ing spray and set in to shallow roast ing p an . Place tu rk e y , bre ast-side up, on rack. I f meat therm om eter is to be used, in se rt in to ce n te r o f th ig h , close to b od y, being c a re fu l therm om eter does n ot touch bone. C over turkey w ith loose tent o f fo il and roast at 325 °F. fo r 2 hours. U n cover and continue roasting, basting fre q u e n tly w ith b ro th , fo r 30 m in utes longer ( if using meat therm om eter, it should register 180°F.). Let tu rke y stand fo r 15 m inutes before carving. To se rve : R em ove vegetables fro m c a v ity and d is c a rd . R em ove and discard skin; carve tu rk e y and w e ig h p o rtio n s . Serve 6 ounces sliced turkey per p ortion . STUFFED SQ UASH (Makes 4 servings) N o te : Squash can be p re p a re d a n d s tu ffe d in advance, then baked in the oven w ith the turkey. 2 yellow straightneck squash (about 10 ounces each) 25% all New & Used 2 teaspoons reduced-calorie margarine Vi cup diced celery Vi cup diced onion 4 ounces uncooked regular long- grain enriched rice 1 '/j cups water 1 packet instant chicken bro th and seasoning m ix 14 teaspoon each salt and pepper Dash ground nutmeg 2 tablespoons golden raisins G arnish: parsley sprigs C u t o f f and d isca rd stem end o f ta ch squash. Place squash in steam er insert and set insert in to saucepan th a t co n ta in s b o ilin g w ater (w a te r should come ju s t to , b u t not touch, b o tto m o f in s e rt). C o v e r pan and steam u n til squash are tender-crisp, a bo ut 8 m inutes; let co ol u n til easy to handle. C u t each squash in h a lf le n g th w ise; rem ove and d is c a rd seeds. Scoop o u t p u lp , leaving abo ut a Vi- inch-thick shell; reserve shells. C hop pulp and set aside. In 2 -q ua rt saucepan heat m arga r ine u n til b u b b ly and h o t; add celery and o n io n and saute u n til softened, a b o u t 5 m in u te s . S tir in ric e , then choped p ulp, w ater, b ro th m ix, salt, pepper, and nutm eg; b rin g m ix tu re to a b o il. Reduce heat, c o ve r, and c o o k u n til a ll w a te r is a b so rb e d , a bo ut 18 m inutes. A d d raisins and, using a fo rk , m ix lig h tly . P re he at oven to 325 °F . S p ray a baking dish that is ju s t large enough to hold squash shells in I layer w ith nonstick cooking spray. F ill each re served shell w ith '/« o f the rice m ix tu re ; arrange s tu ffe d shells in b a k ing d is h . C o v e r d is h w ith f o il and bake u n til shells are tender and reice m ix tu re is heated th ro u g h , 20 to 25 m inutes. Serve garnished w ith pars ley sprigs. ESC A R O L E -F E N N E L S A L A D W IT H B A S IL D R E S S IN G (Makes 4 servings) Salad: 3 cups to rn chilled escarole leaves 2 cups sliced chilled fennel or celery (V i-in c h -th ic k slices) 2 chilled medium tomatoes, cut in to th in wedges t Vacuum Cleaners Thanksgiving Dinner can ba delicious and still fit dish requirements P a s try s h e ll m ay be p re p a re d in a dvance a n d fr o z e n u n t il re a d y to use; i f fr o z e n , d o n o t th a w b e fo re baking. (Makes 4 servings) To p re p a re d re s s in g : In sm all saucepan add c o rn s tra c h to w a te r and s tir to dissolve; add basil and, s tirrin g constantly, b ring m ixture to a b oil. C on tinu e b o ilin g and s tirrin g fo r 2 m inutes. P o u r m ix tu re in to a h e a tp ro o f b o w l and add rem aining ingredients; s tir w ell. C over and re frigerate u n til chilled. T o p re p a re sa la d: In salad bow l com bine escarole, fennel (or celery), and tom atoes. S tir c h ille d dressing and p o u r o ve r sa la d; toss to c o m bine and serve im m ediately. APPLE TAR T Pastry Shell: Vi cup plus 2 tablespoons enriched all-purpose flo u r 14 teaspoon salt 2 tablespoons plus 2 teaspoons margarine 2 tablespoons plain unflavored yogurt F illin g : Vi cup applesauce (no sugar added) 2 sm all g olde n d e lic io u s apples, cored and th in ly sliced I teaspoon granulated sugar 1 tablespoon plus 1 teaspoon reduced-calorie aprico t spread (16 calories per 2 teaspoons) To prepare p astry shell: In m ixing b o w l c o m b in e flo u r and sa lt; w ith pastry blender o r 2 knives used scis- s o r-fa s h io n , cut in m argarine u n til m ixture resembles coarse meal. Add y o g u rt and m ix u n til th o ro u g h ly com b in e d. F orm dough in to a b all; w ra p in wax p ap er and c h ill fo r about 1 hour. Between 2 sheets o f wax p ap er, r o ll dough to abo ut 1 /8 -in c h th ic k ness; f i t in to a 7 -inch q uiche d ish . Using a fo rk , prick b ottom o f pastry in several places; cover and c h ill fo r at least 1 h o u r o r freeze fo r fu tu re use. To p re p a re a p p le ta r t: Preheat oven to 375 °F. Bake pastry shell un til lig h tly browned, 15 to 18 minutes ( i f shell has been fro z e n , an a d d i tio n a l 5 m inutes may be necessary). T ra n s fe r d ish to w ire rack and let c o o l fo r a b o u t 5 m in u te s . D o n o t tu rn o f f oven. Spread applesauce over b ottom o f co o le d sh ell. A rra n g e a pp le slices o v e r applesauce in a c irc u la r p a t te rn , o v e rla p p in g slices; s p -rin k le w ith sugar. Bake u n til apples are te n d e r, 18 to 20 m in u te s . C o o l 10 m inutes; rem ove ta rt fro m dish and set on serving p la tte r. In s m a ll saucepan heat a p ric o t spread u n til m e lte d ; b ru s h o ve r w arm ta rt. Serve w a rm o r at ro o m temperature. Dressing: 1 Vi teaspoons cornstarch V» cup water Vi teaspoon basil leaves 2 tablespoons lem on juice 1 tablespoon chopped fresh parsley 1 tablespoon wine vinegar 2 teaspoons ch ili sauce Vi teaspoon salt 14 teaspoon pepper Dash each a rtific ia l sweetener and garlic powder EUREKA ELECTRIC CO. 140 N .E . B ro a d w a y « 287*9420 IN THE SHELL NUT SALE • OREGON WALNUTS • OREGON ALBERTS • PEANUTS LB. SfSaUABH-A-fiAMA • • BUTTERNUT • THICK MEAT 'll 15* S 99* LB • SPAGHETTI • GREY HUBBARD • PANISH LA R G E SIZE FOR YELLOW ONIONS 2 " Ä l b 7* a BRUSSEL SPROUTS stòck ~ ea . 99* ‘ COMICE PEARS FLAVO» LBS 3 ’V LB A VO PACKED FIREPLACE B R IC K S -R e store your red fireplace brick to its original color by first wash Ing the bricks with water, and allowing them to dry thorough ly before putting boiled, linseed oil on the bricks with an old toothbrush. Be sure to put the linseed oil on sparingly, to allow the oil to be completely absorbed. TONGUE SAVER—Use an ice cube in a saucer as a moistener when you have a lot of envelopes and stamps to lick. CAKE B A K IN G —Airholes in your rakes can be prevented by pouring the batter through a slit spoon. RENEW ED U M B R E LLA - You can make an old umbrella look practically new again by brushing the fabric with a solution of ammonia and warm water. FRESH SM ELLING CLOS ETS—To keep your clothes closets clean smelling, try tying a pre tty ribbon around a cake of toilet soap and hanging this in your closet. 4 99* TAYLOR’S CALIFORNIA CELLAR’S WINE - CHABLIS RHINE • ROSE • BURGUNDY 5 HEINZ TOMATO KETCHUP U S.D.A. ÓHOIÒE ROUND TIP ROAST $J89 LB TENDER PORK SPARERIBS WHILE SUPPL LASTS Z E N N E R 'S PLUMP, JUiCY DINNER FRANKS M »1 59 69 LB. LB. PRICE» GOOD THROUGH SATURDAY, OCT. 30, 1982 SHERIDAN FRUIT Co. S E U N IO N & OAK — 2 3 5 -9 3 5 3
