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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 15, 1982)
Page 8 Section III Portland Obaarvar, December 16,1982 Christmas recipes from around the world 1 Vi pounds beef for stew ( I Vi-inch 14 teaspoon ground cumin, or to taste 3 cups water 3-inch piece cinnamon stick al tim es. D ra in b eef and reserve wine. Using paper towels, pat cubes dry. cubes) 4 Huid oz. dry red wine 2 teaspoons vegetable oil I cup pearl onions Vi cup tomato paste I tablespoon red wine vinegar I teaspoon salt W teaspoon pepper O n rack in shallow roasting pan b roil beef cubes, turning occasion ally, until browned on all side», 6 to 7 m inutes. T ran sfe r beef to bow l; add w ine and toss to co at. C o ver and let marinate in refrigerator for at least 8 hours, turning meat sever In 3-quart saucepan heat oil; add onions and saute u n til lig h tly b ro w n ed . U sing a slo tted spoon, tra n s fe r onions to a dish and set aside. In same pan saute beef cubes for 5 m inutes, tu rn in g to coat all sides. S tir in to m a to paste and vin eg ar. S prinkle w ith salt, pepper and cu m in. A d d w ater, cin n am o n stick, and reserved wine; bring liquid to a boil. Reduce heat, cover, and sim mer u n til b eef is alm o st ten d er, about I Vi hours ? J : Add onions to saucepan, cover, and cook until beef and onions are ten d er, ab o u t 30 m inutes lon g er. Rem ove and discard cin n am o n stick. M ID D L E -E A S T E R N B E A N D IP 12 o i. drained cooked small white beans 2 tablespoons lemon juice 14 teaspoon minced fresh garlic 'A teaspoon salt - SPICYBEEFSTEW MEDITERRANEAN AX Frad Mayar Storm CLOSE AT 6:00 P.M CHRISTMAS EVE Prices good Wed., Dec. 15 thru Fri., Dec. 24th Dash pepper I teaspoon olive oil Garnish: parsley sprig Armour or Swift In w ork bowl o f food processor or in blender co n tain e r com bine beans, lemon juice, and garlic and process until smooth. Transfer mix ture to a bowl; add salt and pepper, then gradually stir in olive oil. G ar nish with parsley sprig. Canned Ham A L L A M E R IC A N A P P L E F R IT T E R S 'A cup plus 2 tablespoons enriched all-purpose flour 1 teaspoon double-acting baking powder Dash salt 2 medium eggs 'A cup apple juice (no sugar added) 4 small apples (McIntosh or Golden Delicious*), pared, cored, and each cut crosswise into 4 rings 2 teaspoons lemon juice, or to taste* 1 tablespoon vegetable oil, divided 2 teaspoons confectioners’ sugar O n to sheet o f wax paper sift to gether flo u r, baking pow der and salt. In medium bowl beat eggs until very foarny; alternately beat in flour m ixture and apple juice. C ontinue beating u n til batter is sm ooth. L ig h tly brush apple rings w ith lemon juice and dip into batter. In 10-inch nonstick skillet heat I teaspoon oil; add 5 to 6 apple rings and saute, over medium heat, until golden brow n on underside. T u rn rings and saute u ntil other side is browned. Transfer fritters to plate and keep warm. Divide remaining apple rings into 2 batches and saute as above, using I teaspoon oil for each batch. Sprinkle fritters with confection ers' sugar and serve warm. • I f you use sweeter apples, in crease the amount of lemon juice 3 lb. can • Reg. $9.99 each First two—Additional at regular price In 2-quart mixing bowl combine potatoes, eggs, pickle, carrot, lemon ju ic e , salt, and pepper. In sm all bowl mix yogurt with mayonnaise and mustard; pour over potato mix ture and toss lig h tly to co m b ine. Cover and chill for at least I hour. Remove salad from refrigerator about IS minutes b efo re serving. Serve garnished with parsley. U.S.D.A Choice Beef Loin T-Bone Porterhouse Top Sirloin New York Tenderloin • Regular • Electric Perk • ADC Maxwell House First one—Additional at regular price R U S S IA N S A L A D 1 pound peeled cooked potatoes, cut into Vi-inch cubes 2 eggs, hard-cooked and chopped 1 medium dill pickle, cut into 14- inch dice Vi cup cooked diced carrot ( 14 -inch dice) 2 tablespoons lemon juice 14 teaspoon each salt and pepper V. cup plain unflavored yogurt I tablespoon plus I teaspoon may onnaise I teaspoon Dijon-style mustard Garnish: chopped fresh parsley Steals Sale • Regular • Unbleached MY-TE-FINE MY-TE-FINE Sugar First one—Additional at regular price Flour First one—Additional at regular price MY-TE-FINE • Regular • Dip • B-B-Q B o r-b -q P o lo lo Chips a n o w * Potato Chips • Vanilla • Vanilla/ Orange Sherbet Cinch Dish MY-TE-FINE .Ice Cream oz. box • Reg. $1.19 Half Gallon • Reg. $1.79 to $1.89 each First two— Additional at regular price First two—Additional at 89' 6 other flavors Whipped Topping P E C A N P E T IT E S I cup margarine Vi cup granulated sugar 1 teaspoon vanilla 2 cups flour I cup chopped pecans Confectioners' sugar Cream margarine and granulated sugar until light and Huffy. Blend in vanilla. Add Hour; mix well. Stir in nuts. Shape rounded teaspoonfuls o f dough in to balls; place on u n greased co o kie sheet. Bake at 3 2 3 *F , 20 m inutes. C o o l slightly; ro ll in co n fectio n e rs ' sugar. Approx. 3 dozen. < I French Bread Each of these advertised items must be readily available (or sale at or below the advertised price in each Fred Meyer store except as specifically noted in this ad Except Morrison, 122nd 4 Stark. The Dalles. Medford and Consumer Warehouse
