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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 26, 1983)
FOOD SECTION Reuben meatloaf for festive fare Eat and Grow Younger Honey natural sweet Meat loaf can be festive and fancy enough to grace a silver platter and It’s an economical way to serve eight to ten p eo p le in sty le . As an ex a m p le , these tw o g reat new meat loaf recipes are both appropriate for entertaining and both have the excit ing taste o f in te rn a tio n a l cooking. Flavor and moistness are consistent because canned condensed soup is an ingredient and a base for sauce. The Reuben Meal L o a f is a varia tion on a classic. It combines to m ato bisque soup w ith g ro un d beef and a can o f corned beef. The loaf is layered with sauerkraut, Swiss cheese by L elord Kordet Please don't gel the idea that I am against all sweets in your Eat-and- Grow-Younger diet. I enjoy a sweet as much as you. But I try to confine these sweet sprees to a type o f car bohydrate that will make a definite co n trib u tio n to my daily quota o f vitam ins and m inerals— that is, to confections and desserts made with pure honey. Perhaps yo u 've never been told that honey is the only animal carbo hydrate available to us as a sweet; that it is the only predigested sugar in n atu re, being 99 percent p re d i gested when it reaches your table. A lth ou gh the dextrose o f levulose (sometimes called "grape sugar" or " b lo o d s u g a r" ) in honey is the sweetest o f all sugars, it is also the mildest, the easiest to digest and the best source o f quick, lasting energy. H oney is one o f the fews sweets that posses natural laxative proper ties. It is also one o f the quickest stim ulants know n. M o re over, the use o f honey in the diet as a sweet ener does not result in the heavy production o f body fat that follows use o f 100 percent c a rb o h y d ra te , no-vitamin, no-mineral white sugar. Honey has a high vitam in C con ten t. T h e d a rk e r the hon ey, the more nutrition it contains. and caraway seed and rolled up like a je lly ro ll, and baked fo r 30 m in utes. The remaining tom ato soup is spiked w ith horserad ish and spooned over the loaf which is then topped w ith slices o f Swiss cheese and popped back in to the oven. A sophisticated entree fo r dinner-for- ten may be made fro m tw o pounds o f g ro un d b e e f tra n s fo rm e d in to B est-Ever M e a t L o a f. T h e ground beef is mixed with condensed cream o f m u sh ro o m soup, d ry bread crum bs, an egg, shredded c a rro t, chopped o n io n and seasonings, baked to savory goodness fo r one h ou r and 15 m inutes and served w ith a sauce prepared fro m the re m a in in g m u sh ro o m soup d ilu te d with drippings and water. T ry these o u t-o f-th e -o rd in ary meat loaves— for style w ithout extravagance. En joy! R EU BEN MEA T L O A F 1 can ( I I oz.) Condensed Tom ato Bisque Soup I pound ground beef 1 can (12 oz.) corned beef, finely chopped 216 cups soft bread crumbs 2 eggs, slightly beaten 2 tablespoons chopped parsley 1 large clove garlic, minced 1 can (about 8 oz.) sauerkraut, well drained and finely chopped 16 cup shredded Swiss cheese 16 teaspoon caraway seed 2 teaspoons prepared horseradish 2 sliced (about 2 oz.) Swiss cheese, cut in 8 triangles. M ix th o ro u g h ly , V» cup soup, gro un d b e e f, co rn ed b e e f, bread crumbs, eggs, parsley and garlic. On waxed p ap er, pat m at f i r m l y in to rectangle (15 x 10*). In small bowl, co m b ine s a u e rk ra u t, shredded cheese and caraway seed; press into meat to within I-inch o f edges. W ith aid o f waxed paper, roll meat tightly je lly ro ll fashio n, starting at short edge. Seal seam and ends. Place in 2 -q u a rt sh a llo w b akin g dish ( 1 2 x 8 x 2 * ) . Bake at 35O°F. fo r 30 minutes. C o m b ine rem aining soup and horseradish. Spoon over loaf: b ake 15 m in utes m o re . A rra n g e cheese slices over top o f loaf, over la p p in g s lig h tly . Bake I m in u te more or u n til cheese Just begins to melt. Makes 8 to 10 servings. B E S T -E V E R M E A T L O A F I can (I0 W o z.) Condensed Cream o f M ushroom Soup 2 pounds ground beef 16 cup fine dry bread crumbs I egg, slightly beaten 16 cup shredded carrot W cup finely chopped onion 16 teaspoon salt '6 teaspoon pepper ‘6 teaspoon thyme leaves, crushed 16 cup water M ix th o ro u g h ly 16 cup soup, b eef, bread cru m b s , egg, c a rro t, o n io n , sa lt, pepper and th ym e. Shape firm ly into loaf; place in shal low baking pan. Bake at 3 7 J *F . tor I hour and 15 minutes or until done. In saucepan, blend remaining soup, water and 2 tablespoons drippings. H eat; stir occasionally. Serve w ith the meat lo a f. M akes 8 to 10 serv ings. BARBECUED M EA T L O A F 16 cup Barbecue Sauce 1 cup tomato juice 2 eggs 3 cups o f soft bread crumbs Chocolate-dipped cookies easy 2 cups unsifted all-purpose flour 16 teaspoon salt 16 teaspoon double-acting baking powder I medium onion, finely chopped W cup finely chopped parsley I tablespoon salt 16 teaspoon pepper 16 teaspoon dried leaf thyme 3 pounds ground beef M ix Barbecue Sauce, to m a to juice and eggs in large bow l; until blended. M ix in bread crum bs, o n io n , p arsley, sa lt, pepper and thyme. Add ground beef; mix well. Form into a loaf in a shallow baking pan. I f glaze is desired, brush with a d d itio n a l Barbecue Sauce. Bake Sauce tor glaze. Yield; 12 servings. N o te: Recipe may be halved and baked I hour and 10 minutes for 6 servings. S P IC E D F R U IT M E D L E Y I can (29 oz.) cling peach halves I can (20 oz.) pineapple slices in syrup, cut in half I cinnamon stick or 16 teaspoon ground cinnamon I teaspoon whole cloves or 16 teaspoon ground cloves 16 cup Unsulphured Molasses 16 cup vinegar 6 maraschino cherries cut in quarters D ra in syrup fro m peaches and pineapple in to saucepan. A dd cin namon and cloves. Bring syrup to a boil; boil rapidly until reduced to 16 cup. A d d molasses and vin eg ar; simmer 5 minutes. Pour over fru it. C ool. Flavor improves on standing. Yield: I quart. Vitamins In bonoy Most honeys can also supply your diet w ith th iam ine and rib o b lavtn (along with other B-vitamins) and a good pro po rtio n o f food minerals, plus some horm ones and a few am ino acids (protein) together with disastase and enzymes to help diges tion. Can the same be said o f refined, white sugar? Indeed n ot! Y o u get nothing but pure starch when you buy white sugar— and your problem is how to cut down on staiches, not increase them. As a suprem e c o n d itio n e r fo r strenuous activity, honey was appre ciated in ancient times. The unparal leled athletes o f ancient Greece trained for their Olympic games on honey. T o d ay m o u ntain clim bers and lon g -distance sw im m ers use large am ou n ts o f honey in th eir training diets. There is an easily proved, wholly s c ie n tific reason w hy honey is a w onderful food to build quick en ergy in run-down bodies, to prom pt ly stimulate fatigued bodies back to normal, and to feed weakened heart muscles. Honey contains as its prime ingre dient the sugar dextrose— which is readily converted in the body to gly cogen— the only form sugar can be stored in the body fo r ready use when energy is needed, (m ain stor age places are the liver, gland cells and muscles). Every bite o f c a rb o h y d rate you eat (flo u r, bread, cake, spaghetti, rice, white sugar, candy, chocolate) must first be broken down to dex trose— a long and intricate process. You have heard the expression " b lo o d and sugar le v e l" m any times. W hat it means is that a cer ta in am ou n t o f glycogen must be present in your bloodstream at all times; otherwise your body efficien cy grows less and less. In case o f a severly decreaased blood sugar level (in s u lin shock, b ro ug h t on by an overdose o f the diabetes treatment, is one in s tan ce ), the b rain slows down so completely that the person goes into a coma. In a much milder form, a lowered blood sugar level causes you to seek a between-meals snack when you be gin feeling brain-and-body tired. {Please turn to page H column I ) CONTROL YOUR CRAVINGS W e ll show you how to g e l rid o l h a d eating habits a n d teach you g o o d e a tin g habits that can b e c o m e se co n d nature to you You tl learn every thing you n e e d to know to lose p o u n d s a n d keep them o il JOIN WEIGHT WATCHERS* Lose vw vghl i m e t and In all It's easier to lose weight when you're not doing it alone. I cup butter or margarine W cup sugar I eg« I teaspoon vanilla 4 squares semi-sweet chocolate, melted M ix flo u r w ith salt and bakin g p ow d er. C ream b u tte r. G ra d u a lly beat in sugar and continue beating until light and flu ffy . A dd egg and v a n illa ; beat w e ll. G ra d u a lly add flo u r m ix tu re , b eatin g w ell a fte r each ad d itio n . R o ll l/8 -in c h thick on lig h tly flou red board. C u t w ith co o kie cu tters and place on u n greased baking sheets. Bake at 375* for 10 to 12 minutes. Cool on racks. D ip p o rtio n s o f each co o kie in to m elted ch o co la te. D e c o ra te w ith fro stin g and colored sprinkles, as desired. Makes about 316 dozen. RENT THIS NEW WASHER AND DRYER BY PHONE 239-7451 ABSOLUTELY NO CREDIT HASSLE! ALL R E N T A P P U E S TO PURCHASE! SAME DAY DELIVERY! (In « NO DEPOSIT REQUIRED! School Menu F e b ru a ry I : It a lia n sp ag h etti, tossed green salad w /lta lia n dress ing, hot cheese roll, tangerine, m ilk. F e b ru a ry 2: W ie n e r w ra p , hash browns, celery chunk w /d ip , apple sauce, m ilk. F eb ru ary 3: O ven fried chicken, w hip ped p o ta to e s, c a rro t coins w /d ip , fruit bar. m ilk. F e b ru a ry 4 : C h ee se b u rg er, le t tuce, tomato, pickle, tater triangles, peach slices, m ilk. * h ' e » . *74 a » . m i l » - on first Moas** W R» rws m ONLY »59 r»Rtf rmmtm DELIVERY AND SERVICE INCLUDED WE CARRY OUR OWN ACCOUNTS! AND THAT'S NOT A ll WE CARRY.. Television* Refrigerators Freezers Dishwashers Microwave Ovens Furniture YOU CAN ESTABLISH TOUR OWN CREDIT WHEN VOU RENT TO OWN AT IT©™ 3121 NE SANDY BLVD. • 2 3 9 7 4 5 1 Join Any Class Anytime NORTH PORTLAND Carpantars Halt 2225 N. l ombard Street (at Brandon) M on. 7:00 p.m . Thurs. 9:3 0a .m . Emanual Hospital 2801 N . Gantenbein Emanuel East, Room 2001 (N unes H all) Thurs. 7:00 p.m . Fellowship Baptist Church 4737 N. Lombard Street Tues. 7:00 p.m . NORTHEAST PORTLAND Northeast Portland Canter 5049 N .E . Sandy Blvd. M on. Tues. 9 :3 0 a .m . A Wed. Thurs. Fri. 9 :3 0 a .m . 7:00 p .m . 7:0 0 p .m . 7:0 0p .m . 7:00 p.m. Maranatha Church 1222 N .E . Skidmore Sat. 9 :3 0 a .m . C Wetrtxers kee»ne*wxw k* ’«El Ow*w of me WSrha-s