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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 1, 1982)
Portland Observer, December 1,1982 Page 9 FOOD SECTION ..... ........- ....................... — " . —I I Open House thia weekend S at. 1 G 4 & Sun. 1 :3 0 -4 :» Come join ua. 2148 JM JOI lings worth ^286J336 _ _ j ♦ Experienced P lum ber * Licensed and Bonded Established in business fo r 25 years Have lived in the Portland Area fo r 40 years WE STAND BEHIND ALL JOBS 1703 N.E. A lb erta 288-4040 I Save40C j D a ir y Q ueen brazier I I with coupon on a I I 2 balls o f D Q covered with delicious H o t Fudge Er H o t Carm et, cool w h ip cream Er pecans I Not good with any other coupon • x p lr M O M J1.1SB2 i I I I Double Delight I I ■ Boys & Girls N o w your own meal Hot Doggity Meal I I I 6 ’ hot dog • small coke • small cone I *1.99 D o u b le Burger . . . ............. *2.60 Hah Full M e a l...................... *2.50 Single B u rg e r...................... E eay-to -flx C h ick en a n d O k ra Soup m aids ta s ty C aribbean flavors w ith th e con ven ien ce o f a aoup big green salad and serve crusty fresh bread. F or those who never seem to get enough, add a bowl o f flu ffy w hite rice to m ix in to the soup. Top the meal o ff with sliced papaya for a refreshing fruit finish. Shrimp Fiesta is just right for a gathering o f family or friends. Fresh green pepper, tomato and onion are combined with hearty Chunky Ham *N Butter Bean Soup. Add one half pound o f shrimp and prepared sa- zon that already has coriander and annatto added. Server this hot, deli- b a s s fo r a d in n a r t h a t b rin g s th a ta s ta o f th a Is lands hom e. cious sauce over freshly cooked rice and you have a dinner main dish fit for any occasion. Sunday night supper o f Beef and Eggplant Stew w ill send everyone o ff to start the new week in very fine fashion indeed. F ryin g peppers, onion and ground oregano are the first steps to success. Use fresh olive oil for the taste you w ant. Chunky Beef Soup does all the work. Ready- to-use and fu ll o f good chunks o f beef, you only need to add a large eggplant to com plem ent the other vegetables. Choose an eggplant that is dark and very shiny with no wrin- Please turn lo page 10 column I) Li lp « J DELUXE P IN E A P P LE R U M SAUCE YOUNG TCNDt* CM » US. NO. I ONIONS 25 lb .$169 I BAC L79Ì W A L NUTS töR GIFT GIVING? You'll want to make more than one batch of thia mellow tasting sauce for the holidays. Amber colored and thick with juicy nuggets of pineapple, the rum taste is subtle. Drizzle a little over ice cream, or c a k e ... or gift wrap a jar for a friend! DELUXE PINEAPPLE RUM SAUCE 2 tablespoons butter 1 Z2 cup packed light brown sugar Dash ground cinnamon 1 can (8 -1 /4 o z.) * Crushed Pineapple in Syrup 1 tablespoon lemon juice 3 tablespoons dark rum Heat butter and brown sugar together in 9-inch skil let until sugar is melted and lightly carmelized. Remove from heat. Stir in cinna mon, undrained pineapple, lemon juice and 2 table spoons rum. Heat to sim mering. Cook, stirring fre quently, until slightly thick ened, 5 to 10 minutes Add remaining tablespoon rum and simmer a minute longer. Serve warm or cold. Makes about t - 1/4 cups sauce. YOUR DOG NEIDS VITAMINS, TOO. PRICKS GOOD THROUGH SATURDAY, OCC. 4, 1 M 2 SHERIDAN FRUIT Co 235 9 3 5 3 A Sergeant s the i<etc.ire I w X W’ Plus a p riz a ll Come in and AM full meal deals Include Smell order of M ee. smsM coca cola and a (o s . -unSas ORANGES : U N IO N & O A K There'« a naw flower shop in the neighborhood. We're having an Aaron Mitchell and Son Plumbing - A NAVEL-JUICE i SE ^E$OU.tLc)U£ I Bring back memories of warmer days Just because the sun is shining a little weakly and temperatures are dropping sharply, there is no reason to forget old favo rite dishes from the Islands. Those u n fo rg e ttab le flavors o f new caught fish, still fresh and fra grant fro m the sea, the arom a o f spices and herbs and the taste o f vegetables and snow white rice all combine to create a cuisine that is both satisfying and delicious. There has always been something special about Caribbean cooking. Even the plainest dish is invitingly aromatic and subtly delicious. The c om binatio n o f influences that brought together various foods and cooking methods created a cui sine as unique and interesting as the islands that developed it. Spices and red hot peppers arc essential ingredi ents in many dishes. They go a long way tow ard enlivening otherwise bland vegetables and meats, and add interesting cou n terp o in t to thick soups and stews. A lth o u g h some m arkets do not supply many vegetables that are so im p o rtan t to many C aribbean dishes, some o f the different kinds o f squash available in supermarkets can be readily substituted. Plantains can be found in many areas, and yellow ripe bananas are everywhere. W h ite-flash ed sweet potatoes, as well as orangy yams, are becoming more popular and okra, though sea sonal, is easy to find. M any other p opular ingredients can now be found dried or canned and are quick and easy to use. Prepared sofrito takes the work out o f preparing this essential sea soning and makes it possible to fla vor even everyday dishes just the way you like them. These recipes are fu ll o f the warm, fragrant subtleties o f island cooking, all made easy with ready- to-use products available from sup ermarket shelves. While these hearty dishes are per fect as the main meal in the heat o f the islands, they are also just the thing during the cold weather months in this country. C hicken and O k ra Soup starts w ith ready-to-use canned C hunky Chicken Soup to which Caribbean- style pink kidney beans are added. Stir in just the right amoung o f so frito for flavor and lots o f ripe okra for authenticity. Choose the green est, firmest okra you can fin d , the smaller (he better, unless you are fond of all the seeds. T o round out this meal, make a CZfc / I ♦1.44J Check our NEW LOW P R IC E S AE Food Cooked To Order I I 7339 N.E. Union