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)
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OVEN BY PHONE
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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