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