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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 10, 1982)
rom ana upserver, November 10,1982 Paqe 9 Gold* Diamonds* Silver FOOD SECTION COLBE INSURANCE -/L -.) SERVICES Cash also paid for: Cameras • TVs • Stereos • A h Ix d t p t K d t K l A g t f U • Firearms* Anything of value value 6615 N.E. Union Ave. RED DOOR ’T'fc, >008 8 . E. Foster ' ¿ 7 M on 8et D6 775-7811 r < Portland. Oregon >7211 2M-1718 For All Your Insurance Heads Aaron Mitchefl and Son Plumbing * Experienced Plumber * Licensed and Bonded Established in business for 25 years Have lived in the Portland Area for 40 years WE STA N D BEHIND ALL JOBS 1703 N.E. Albarta 288-4040 s— m », il . j.. Bi MAKE A N E W HOME AT THE OLD ADDRESS WITH A NEIGHBORHOOD PROFESSIONAL W m . D. Herboth Remodeling CALL: 289-1600 ’nterlor * Exterior Additions • Weatherizations M y oh my - w h a t a pial Thara w o n 't ba any laftovara to contand w ith w han you serve this Turkey Pot Pie. No waste with Turkey Pot Pie Anytim e is turkey time when you make this easy-to-prepare T urkey Pot Pie with biscuit mix. The fam ily w ill gobble up every b it o f this sa vory main dish. The tender pastry crust holds a mouth-watering com bination o f in gredients, including lots o f turkey and vegetables. A meal in itself, nothing could be better in cooler weather than a hot and hearty Turky Pot Pie. TU R KEY P O T P IE I package (10 ounces) frozen peas and carrots 14 cup margarine or butter V) cup biscuit mix 14 cup chopped onion 14 teaspoon pepper I cup m ilk 1 can (1014 oz.) condensed cream o f chicken soup I 14 cups cut-up cooked turkey Pastry (below) Rinse frozen peas and carrots un der running cold water to separate; d ra in . H eat m arg a rin e in 3-quart saucepan over low heat until melted. M ix in baking m ix, onion and pep per. C o o k over low heat, s tirrin g constantly, un til m ixture is smooth and bubbly; remove from heat. Stir in m ilk and soup. Heat to b o ilin g , stirrin g constantly. B oil and stir 1 m inute; remove fro m heat. S tir in turkey and vegetables. Heat oven to 425 °F. Prepare Roast Turkey makes traditional holiday A trend for the 1980s is for people to spend time at home relaxing and entertaining according to the 1981 issue o f The Yankelovich M o n ito r, a consumer research report Here’ s a contem porary feast de signed around A m erican heritage foods that features quick-cooking ingredients. It is one that is sure to please guests and save time fo r the cook. This holiday dinner begins w ith sm all bowls o f Asparagus Sipper, Cream o f Asparagus Soup a flo a t with a slice o f lemon. For the m ain course. Roast Turkey Southern Style is a sophisti cated version o f the traditional roast b ird yet i t ’ s easy to prepare. The southern style s tu ffin g includes: sausage, celery, o n io n , apple and pecans tossed w ith herb seasoned s tu ffin g m ix. T o give m oisture to the s tu ffin g and extra rich fla v o r, Canned C hicken G ravy is mixed in to the dressing. Later mix the re m ainder o f the canned gravy w ith drippings for an excellent lump-free turkey gravy. Gelatin salads make great accom paniments to holiday meals because they can be made in advance—either the night or day before the holiday. Their vibrant color and refreshing taste add m erriment to the season. The main ingredient in Ruby M o ld ed Salad is Vegetable Juice—a lively blend o f garden vegetables. For taste and eye appeal, celery, cucum ber, green pepper, carrot and onion are folded into the gelatin mixture. Lemon juice and chili powder give it its snappy character. A green vegetable adds ju s t the rig h t crunch to any menu. M ush room Green Bean Medley features fresh m ushroom caps and green beans in a delicately blended cheese sauce based on condensed Cheddar Cheese Soup. Meals always ca ll fo r desert so end this one with Rosy Crown Cake. This spicy carrot cake has a secret in g r e d ie n t—condensed T o m a to Soup, which adds a subtle yet dis tin c tiv e fla v o r to any such cakes. I t ’ s ju d ic io u s ly spiced w ith three seasoning fa v o rite s : allspice, cinnam on and nutm eg and has a hint o f sweetness front honey. f ROASTTURKEYSOUTHERN STYLE 14 pound pork sausage I cup chopped celery 14 cup chopped onion 3 cans (1014 oz. each) Chicken Gravy 1 package (8 oz.) herb seasoned stuffing 1 cup chopped apple 'A cup chopped pecans 2 eggs, slightly beaten 10-pound turkey 14 cup cranberry-orange relish In saucepan, cook sausage, cel ery and onion until done; stir to sep arate meat. Toss w ith I cup gravy, s tu ffin g , apple, pecans and eggs. F ill c a v ity o f tu rk e y loosely w ith s tu ffin g . Truss; place in roasting pan. C over w ith a lu m in u m fo il. Roast at 325 °F. fo r 4 hours (about 25 m inutes per pound or u n til done). Uncover last hour to brown. Remove turkey to serving p la tte r. Skim fa t fro m d rip p in g s ; add re maining gravy and relish. Heat, stir ring to loosen browned bits. Serve with turkey. Makes 8 servings. M U S H R O O M -G R E E N BE A N M ED LEY (N ot In Photo) 4 cups small fresh mushroom caps (about 2 pounds) I cup chopped onion A teaspoon basil leaves, crushed 14 cup butter or margarine 1 package (9 oz.) frozen whole green beans, cooked and drained 14 cup diced pimiento 1 can (11 oz.) condensed Cheddar Cheese Soup 14 cup m ilk In saucepan, brow n mushrooms and cook onion w ith basil in butter until tender. Add remaining ingredi ents. Heat; stir occasionally. Makes about 414 cups, 6-8 servings. ROSY C R O W N C A K E (N ot In Photo) 2 cups cake flour 1 14 cups packed brown sugar 4 teaspoons baking powder I teaspoon baking soda I teaspoon ground allspice 1 teaspoon ground cinnamon I teaspoon ground nut met I can (1014 oz.) condensed Tomato Soup A cup shortening 2 eggs 14 cup honey I cup shredded raw carrots 140 N.E. Broadw ay*287-9420 Preheat oven to 350°F. Generous ly grease and flour a 10* bundt pan. In large bowl o f electric mixer, com bine dry ingredients. Add soup and shortening. Beat at medium speed fo r 2 m inutes (300 strokes w ith spoon), scraping sides and bottom o f bow l co n sta n tly. A d d eggs and honey. Beat 2 minutes more, scrap ing bowl frequently; fold in carrots. Pour into pan; bake 1 hour or until done. Let cool in pan 15 minutes; remove. Cool. LEG of LAMB G LAZE (N ot In Photo) 1 cup packed brown sugar 14 cup orange juice 2 tablespoons butter or margarine 1 tablespoon light corn syrup 1 teaspoon baking soda 14 cup sour cream In saucepan, com bine a ll ingre dients exept sour cream. B ring to boil; cook over low heat 5 minutes. Blend in sour cream . D rizzle and spread glaze over warm cake. Allow cake to absorb glaze. Repeat u n til a ll glaze has been used. Makes about 114 cups. i RUHY M O LD E D S/l LA D 2 envelopes unflavored gelatine 1 can (24 fl. oz.) vegetable juice 2 tablespoons lemon juice '/, teaspoon chili powder 14 cup thinly sliced celery 14 cup chopped cucumber 14 cup chopped green pepper % cup shredded carrot 14 cup finely chopped onion In saucepan, sprinkle gelatine on 14 cup vegetable ju ic e to soften. Place over low heat, s tirrin g u n til gelatine is dissolved. Remove from heat; add remaining vegetable juice, lemon juice and chili powder. C hill u n til slightly thickened; fold in re m aining ingredients. Pour in to 6- cup m old; c h ill u n til firm . Unm old on salad greens. M akes about 5 cups, 4 servings. EUREKA ELECTRIC CO. 7 f i lENOW 'S J K SHOP FOR BRANDS yeu knew V A R IE T IE S Ve u lik e SIZES y e u w b a I .» a n I I M ll.a 0 w V a • I t l h * la .* tw .a i.a . • » ) I r t d S N ( O lis e n • M «« O « « « le y • tete*v* Miri. DI««« • Roast Turkey keeps tradition In Thanksgiving holiday • H l. . e 18«»* • Hep A a A 8 I I W a .n a i M I M axa l l 04v«««e W e t* aside e (ski O»«*>* DC • < • 1 s ' i l P i * i s*e** e R in g ( ' t y • O e a P re v e «ssesis « u e a ite . e r x i s t
