Page 8 P ortland Observer, J an u ary 19, 1983
FOOD SECTION
and Grow Younger
A touch
of Africa
Aging Too Fast?
7 his newspaper is pleased to start today a hard hitting
commentary on present day food habits, “Eat and Grow
younger." by Eelord Kordel. The book from which this
series is adapted, has been an instant sensation wherever
it has appeared. Don't miss a single one of the 24 parts.
JOLLOF RICE
1 lb. ground beef
2 cups chopped cooked chicken
2 cups chicken broth
'4 lb. mushrooms, quartered
I cup rice
I cup chopped onion
I cup chopped green pepper
*4 cup barbecue sauce
1 teaspoon garlic salt
•4 teaspoon crushed red pepper
2 tomatoes, cut into wedges
Brown beef in 12-inch skillet or
Dutch oven; drain . Add chicken,
broth, mushrooms, rice, onion,
green pepper, barbecue sauce and
seasonings; bring to boil. Reduce
heal. Cover; simmer JO minutes or
until rice is tender. Add tomatoes;
mix lightly. Cover; heal 5 minutes.
Garnish with additional tom ato
wedges and serve with flaked coco
nut and pickled watermelon rind, if
desired. 8 servings.
Microwave; Crumble beef into 3-
quart casserole. Microwave on High
4 to S minutes or until beef loses
pink color when stirred. Drain. Add
ingredients as directed. Cover; mic
ro wave 35 minutes or until rice is
tender, stirring every 10 minutes.
Add tomatoes; mix lightly. Micro-
wave 2 minutes.
Slnce Vlvian Perry of Atlanta was Introducad to
Jollof Rica by har Nlgerian brothar-ln-law It baa
bacoma ona of bar favorita dlabas. Thla Waat Afri-
AFRICAN SALAD
I qt. shredded lettuce
I cup shredded carrot
I 10-oz. pkg. frozen peas, cooked,
drained, chilled
I 3 Vi oz. can sardines, drained
Layer lettuce, carrots, peas and
sardines on large serving platter.
Spoon tablespoonfuls o f salad
dressing around salad. 8 servings.
Number One of a Series
R U . A W O K E one m orn
M
ing to a disturbing discov
ery. A panicky feeling welled up
from the pot belly that had begun to
bulge out below his belt. He glanced
across the breakfast table at Mrs. U.
Dismayed, he realized for the first
time that the woman facing him was
in the same unpleasant fix as he now
found himself. He was getting old—
and so was she!
His usual zest for breakfast was
gone!
Why did people have to grow old
breaks down, under ideal conditions
so soon? He was only 46 Look at
your
"chem ical la b o ra to ry " can
old Joe Jenks, who bad lived on a
rush quickly produced substances to
neighboring farm when be was a
the spot that needs repairing, in
boy.
order that life may go on and the
Joe had got up before sunrise
body's efficiency not be seriously
every morning, did more work than
impaired.
the hired man, ale heartily, slept like
Y ou 'll notice I said that "under
a top, took a young second w ife,
ideal
conditions" the chemical la
and fooled the whole community by
boratory in your body can produce
living hale and hearty, well into his
quickly those mending substances
90s.
What was wrong? Why shouldn't needed to put injured or worn-out
body parts back in good working
men and women keep on looking
order.
and feeling young and alive past
What are those ideal conditions?
that momentous 40th birthday? No
First— certain "test tubes" (the
reason, actually, why everyone past
40 shouldn't look and feel young endocrine glands) must be in proper
working order.
and vigorous.
Second— enough o f a certain
food
element known as protein must
Body mors than machina
We often speak o f the human be provided for the body’s chemical
lab o rato ry, not only to keep the
body as a "machine." Yet, actually,
your body is more than a machine— glandular “ test tubes” themselves up
to par, but also to rebuild constantly
it's an extremely complex labora
wearing out cells throughout your
tory where intricate chemical reac
entire body.
tions take place which no human
chemist has even been able to dupli
'OldstDrs' stay young
cate.
D uring a recent tour o f South
The awe-inspiring thing about
this mysterious body of yours is that A fh ciiva, I met some rem arkable
when some " m e c h a n ic a l" part oldsters with a talent for living long
(Please turn to page 9 column I)
can pilaf diab lend* italf to andlaaa variationa ac
cording to individual taataa and the fooda on hand.
*4 cup mayonnaise or similar
dressing
I»> I.EI.ORD KORDEL
Variations: Substitute 7-oz. can
tuna, drained, flaked, for sardines;
substitute 16-oz jar julienne beets,
drained, for carrots and peas.
OVER
COME
OVER
EATING
TURKEY
. \
aamosjw
OREGON YELLOW
x
O N IO N S
69
/.
GRADE " A
A N Y S IZ E
® 7
fe: O
_____
A R M O U R 'S
ty a n ÿ
V. ;
M
\
IN STOCK
GRAPEFRUIT texas ruby red s ..................... 7 for 99*
ORANGES sweet . juicy texas hamlin 'S .........5 lbs 99*
POTATOES u.s. no . 1 O regon ru ssets ........ 10 m o 59*
APPLES DELICIOUS OR RED ROM ES........................ 4 lbs 99*
TOMATOES FLORIDA................................................. lb 39*
LETTUCE A rizona , la rg e ............................ each 39*
POMELOS (CHINESE GRAPEFRUIT)............ e a c h • *| 3 •
POUND
CABARI
BONELESS
MT. WINE
•
•
•
•
DOZEN
TEXSUN - PINK
GRAPEFRUIT
JU IC I
ÛÛ4
46 OZ TIN
Rag *7 99
UP
SPLIT FRYERS
CHICKEN BREASTS
C O U N T R Y STYLE
PORK S P A R I M I !
MS9
POUND
$4 59
LB
O R E G O N C H IE F "
NORTH PORTLAND
SHOP
■ENOW'S
o
1.
U T.
• «5»»» A
• •
A N I O f. m
• •* l - ' - b . - W «•
o
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(at Brandon)
Mon.
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Thurs. 9:30 a.m.
5049 N.E. Sandy Blvd.
Mon.
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Wed.
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Fri.
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Emanuel East, Room 2001
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T H IS you w an t
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FO R
s1”
235-9353
c e iv e p r ic e p r o
t e c t io n u n t il M a y
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0
S U C IO U C O N
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JO IN W Lose
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WATCHERS
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•
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O
RHINE
ROSE
CHABLIS
BURGUNDY
Join a W cgni Watchers
c ass ana tma out hour to
control you’ cravings
Say so long to baa eat
mg habits Learn good
habits that can become
second nature to you So
you can take oft the
pounas ana keep them
o tl For good
(Nurses Hall)
• I At* A ft • at«.
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o » H k A 1 I O»»
A Waak
•
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Thurs.
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Sat.
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For information call collect (503)297-1021 8:30-5:00.