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
•
•
•
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AUTO GLASS
STORI FRONTS
W INOOW GLASS
PLATE GLASS
El
•
•
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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
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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
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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
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pounds o l pasta or ice
cream or donuts7
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Watchers Find out how to
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And learn how to lose
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We 'll show you how to
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You'll learn e v e ry
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Join through Jan
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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
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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.