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