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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 12, 1983)
Page 8 Portland Observer, January 12. 1983 FOOD SECTION Capon, giblet gravy reflect southern influence O L ' S O U TH E R N S TYLE C A P O N Margarine 2 teaspoons poultry seasoning I teaspoon salt W teaspoon pepper I cup chopped onion 1 cup chopped celery 3 cups crumbled cornbread 3 cups dry bread cubes or plain croutons 2 eggs, beaten Vt cup milk I 6 to 8-lb. capon 1 cup hot water Giblet gravy (see below) to 60 minutes or until tender, brush ing occasionally with melted m ar garine. Cover; let stand 13 minutes before carving. Garnish with celery leaves and spice flavored crab ap ples, if desired. Serve with Giblet Gravy. G IB L E T GRA VY Giblets 2 cups water Yt cup carrot slices 34 cup onion slices I teaspoon salt X teaspoon pepper Yt cup flour Combine Yt cup margarine and seasonings. Saute onion and celery in 34 cup margarine mixture. Add cornbread, bread cubes, eggs and milk; mix lightly. Stuff capon neck and body cavities; secure openings with skewers and string. Place ca pon, breast-side up, on rack in bak ing pan. Spread remaining margar ine mixture over capon. Add water to baking pan. Cover; bake at 350*. 2 hours. Uncover, roast at 400°, 43 Combine giblets, water, carrot, onion, salt and pepper in saucepan. Cover; simmer I hour or until gib lets are tender. Strain broth; chop giblets. Drain fat from baking pan, reserver 34 cup. Stir in flour; cook 3 minutes, scraping drippings from bottom o f pan. G radually add broth; cook until thickened. Stir in giblets. Makes 2 cups. G O L D E N VEGETABLE M EDLEY I 10-oz. pkg. frozen broccoli, thawed I 10-oz. pkg. frozen peas, thawed I 16-oz. can bean sprouts, well-drained I can condensed cream of mushroom soup Yt lb. pasteurized process cheese spread, cubed 1 2-oz. jar chopped pimiento, drained I cup canned French fried onions Cut broccoli into I-in ch pieces; combine with peas, sprouts, soup, process cheese spread and pimiento; mix well. Spoon into IO x 6 -in c h baking dish. Bake at 35O°F for 20 minutes. Top with onions; continue asking 20 minutes. Let stand 10 minutes before serving. 6 to 8 servings. Microwave: Microwave on High 13 to 13 minutes, stirring every 3 minutes. Top with onions; micro- wave 216-3 minutes. Let stand 10 minutes before serving. M ake ready fo r C hinese N e w Y ear V E G E TA R IA N EGG ROLLS (Makes 16 egg rolls/ Peanut oil 2 cups sliced celery I cup shredded cabbage 1 cup chopped onion 2 cans (8 oz. each) bamboo shoots, drained Yi pound fresh bean sprouts I cup grated carrots Vi cup chopped green onions 3 tablespoons soy sauce I tablespoon finely minced ginger root I teaspoon sugar I teaspoon crushed fresh garlic 16 egg roll skins I egg, beaten 01* Southern Style Capon la based on a recipe created by Ophelia Mahona of Atlanta. Its tradi tional preparation and popular flavor makes It just right for family gatherings and festive occasions. B union For the perfect complement, serve Golden Vega table Medley, a variety of favorite vegetables In a creamy cheese sauce. DIRECT FROM PENNER'S ORCHARDS# avenue GLASS n a ir n i ClAimt ImittS • • • • AUTO GLASS STORI FRONTS W INOOW GLASS PLATE GLASS El • • • • Heat 3 tablespoons peanut oil in a wok or large skillet over high heat. Add celery, cabbage and onion; stir- fry I Yt minutes. Add bamboo shoots, bean sprouts, carrots, mush rooms and green onions. Continue to s tir-fry until all vegetables arc tender crisp, about 2 minutes. Stir in soy sauce, ginger root, sugar and garlic. Stir-fry an additional minute, SWEET NAVEL : ¿ ih r ORANGES : 25 LB. s ¡98: STORM DOORS 8. W INOOW S SCREEN REPAIRS MIRRORS PLEXIGLASS g BAG 2 8 9 -8 8 8 7 P O T A T O !! RUSSETS O N IO N ! OREGON YELLOW A P P L B ! HOOD RIVER GOLDEN OR P IN IA P P L I SWEET. HAWAIIAN L IM O N ! FOR WINTER COLDS C A B B A Q I SOLIO. GREFN 6 IOS N .I. UNION AV. »«ia. n la ... s lbs . aa ta ia RED •< 25% 59* »1" 99* 69 39« 10* NOOOTCMWevMCMAW .ALTEO 0« UH«Al n o PIANUT ■ u r r iR 1 99 KRISPY CRACKIRS PINTO •IA N S HO. lio» BOI ' 8 9 e < 8 9 \. > / "eg ttta 1 M I POT ROAST 89* a a a • • a TM 1 39 1 4 0 N . E . B r o a d w a y • 2 8 7 -9 4 2 0 $ MM $449 • 8AUSAÛI 1 L .J 4 i d * » . : , . » n A r y i n r : ; i SHERIDAN FRUIT Co. S E U N IO N & OAK - 235 9 353 CONTROL YOUR CRAVINGS What can you do when you get a passion lor pounds o l pasta or ice cream or donuts7 Vbu can /om Weight Watchers Find out how to control those cravings And learn how to lose weight once and tor all We 'll show you how to g e l n d o l b a d eating ha bits a n d teach you good eating habits that can becom e second na ture to you You'll learn e v e ry thing you need to know to lose pounds and keep them o il And you'll hardly leel kke youve been diet ing at all Join through Jan uary 22 and re ceive price pro tection until May 1. Join Any Class Anytime 69: LBe PURE You don’t have to be Chinese to enjoy delicate Vegetarian Egg Rolls, a delightful but economical dish Made with peanut oil, the frying oil traditionally preferred by Chinese cooks for its light flavor, these egg rolls make wonderful hors d ’ oeuvres or can accompany any meal, J O N WEIGHT WATCHERS' Lose weight once and lot all ftQ C W W AifBowwcotamtY i m i STEER-HALF OR WMOLI • LIVBR EUREKA ELECTRIC CO. o BUMKIBT U “ — . ~ »1------ 1 CHOWCDOaiMCID ORANGEJUICEb CHOCOLA T I J CORTON CLAMS CHIPS > w all New Er Used Vacuum Cleaners • or until soy sauce hat evaporated. Remove from heat and cool. Position each egg roll skin so that corners are at the top, bottom, left and right. Place Yt cup filling on the lower section of the skin. Tuck bot tom corner around filling and roll firmly about Yt way up skin. Mois ten the remaining 3 corners with beaten egg. Fold the left and right corners toward the center and com plete rolling. Heat a I Yt depth of peanut oil in an electric skiiiet or fty pan to 373 °F. Fry egg rolls, a fey at a time, for 2 to 3 minutes, turning once, un til golden brown. D rain on paper towels. Serve hot. NORTH PORTLAND NORTHEAST PORTLAND Carpenters Hall Northeast Portland Center 2225 N. Lombard Street (at Brandon) Mon. 7:00 p.m. Thurs. 9:30a.m. 3049 N.E. Sandy Blvd. Mon. Tues. 9:30a.m . A Wed. Thurs. Fri. 9:30 a.m. Emanuel Hoepital 2801 N. Gantenbein Emanuel East, Room 2001 (Nurses Hall) Thurs. 7:00 p.m 7:00 p.m. 7:00p.m. 7:00p.m . 7:00 p.m. Maranatha Church 1222 N.E. Skidmore Sat. 9:30a.m. Fellowship Baptiet Church 4737 N. Lombard Street Tues. 7:00p.m. For information call collect (503) 297-1021 8:30-5:00.
