Portland Observer, February 9, 1983 Paye 7
Chinese feast marks New Year
C H IN E S E O R A NG E BEEF
f4-6 servings)
1 Vi lb*, lean beef, sliced into thin
strip* (slice partially frozen), or
1 Vi lbs. lean pork, sliced thin
1 tablespoon dry sherry
1 Vi tablespoon* cornstarch
2 tablespoons cooking oil
1 can (8 ox.) Bamboo Shoots, rinsed
and drained
2 green onions, cut into Vi-inch
lengths
3 tablespoon* grated fresh orange
peel
1 tablsepoon minced fresh or
prepared ginger
2 tablespoon* cornstarch
3 tablsepoon* water
2 tablsepoon* dry sherry
Vi cup chicken broth
3 tablsepoon* soy sauce
2 tablespoon* sugar
1 teaspoon sesame oil (optional)
Oil for deep frying
Chow mein noodles; orange slice*
for garnish
Place sliced meal in bowl. In
another bowl, combine next three
ingredient* and whip until foamy.
Add I Vi tablespoons cornstarch and
2 tablespoon* cooking oil, mixing
well. Pour over meat and stir thor­
oughly.
Combine bamboo shoots, green
onions, orange peel and ginger in
small bowl; set aside.
In another small bowl, combine 2
tablespoon* cornstarch, 3 table­
spoon* water, 2 tablespoon* sherry,
chicken broth, soy sauce, sugar and
sesame oil; set aside.
SAFEWAY
S P IN A C H A N D BAM BOO
SHOOTS (4 servings)
I lb. fresh spinach
Vi cup cooking oil
I can (8 ox.) bamboo shoots, rinsed
and drained
1 tea*t>oon salt
2 teaspoons sugar
Wash spinach thoroughly in cold
running water; drain well. Place oil
in wok or skillet set over medium
high heat. When oil is hot, add bam­
boo shoots; cook, stirring, 30 sec­
ond*. Add spinach; cook and stir
one minute more. Add salt and su­
gar; continue to cook and stir 2 min­
ute* more. Using slotted spoon,
place spinach and bamboo shoot*
on serving dish; serve immediately
Over medium heat, heat oil for
deep frying in wok or large skillet,
add meat. Cook 3 minutes or un­
til meat is lightly browned. Remove
from pan with slotted spoon; drain
on paper towels. Pour o ff all but 2
tablespoons o il from pan. When
pan is again hot. add vegetable mix­
ture; cook, stirring constantly,
about 30 seconds. Return meat to
pan; cook, stirring about 1 minute
more. Add chicken broth mixture,
cook and stir until thickened and
meat is coated with sauce, about I )
seconds. Place meat and vegetables
on serving platter; serve im me­
diately.
Garnish with chow mein noodles
and orange slices.
Note: Chinese Orange Beef may
be refrigerated; reheat at serving
time.
A Sweetheart of
a Sale at Safeway!
Ground
Beef
Cheryl Bell Joined Safeway In
July of 1882. to develop e nutri­
tion program for Safeway cua-
tomera. She hea Bachelor'a and
M aster'* degreea In nutrition
from the University of California
at Davis and Is a registered dieti­
tian. Ma. Bell has worked as a
clinical dietician in Stockton.
California, and as a nutrition
ist/coordinetor for the Women.
Infants, and Children (W .I.C .)
program in Contra Costa Coun­
ty. California
Safeway teaches
nutrition
Safeway Stores, Incorporated to­
day announced the launching o f a
national nutritional awareness pro­
gram which will be seen by over 3
million people each day in the com­
pany's 1900 U.S. stores. Safeway’ *
N u tritio n Awareness Program
(S .N .A .P .) is an easy to use, easy to
understand in-store program de­
signed to provide consumers with
the nutritional information that they
want at the point of purchase.
“ We have seen a sharply in ­
creased interest in nutrition and
physical fitness,” said W .D . Lowe,
Division Manager and Vice Presi­
dent. " W e are already responding
to this need through our merchand­
ising and labeling programs and we
feel it’s important to extend our ef­
forts even further. Our customers
want to know more about the food
they eat and we want to provide it in
an easily obtainable and useable
form . The “ S N A P ” Program was
available in a ll Safeway Stores in
Oregon and Southwest Washington
on February 8, 1983.”
Safeway’* Corporate N utritio n ­
ist, Cherryl Bell, has developed this
nutrition program with the assist­
ance of a Resource Board of nation­
ally known nutritionists and consu­
mer experts. The in itial program
consists o f the following materials
all available at no charge in Safeway
Stores in the U.S.:
•A bimonthly magazine, f oods
Unlim ited, which will give general
food inform ation, feature recipes
with caloric and nutrient break­
downs and contain answers to cus­
tomer questions.
•N utrition awareness pamphlets
covering specific nutrition topics.
Two new pamphlets will be issued
each month giving consumers such
information as the sodium content
of foods and how to decrease your
salt intake; sample meal and snack
menus for children under 5 and how
to make mealtimes hasppy for them,
and how to obtain the 40-plus nutri­
ents that we need.
• In-store in fo rm atio n centers
containing these material* and with
customer comment cards prom i­
nently displayed.
“ This program is designed to be
responsive to consumers' needs and
it will continue to develop based on
the feedback we receive from our
customers,” concluded Lowe.
Not To Exceed
23 Percent
Fat Content
A L ittle S u rn ft .
In Y o u r W in te ¿
a
Approx. 5 Lb. Pkg. Limit
1, 5-Lb. Pkg. Additional
Or Small Packs. Lb $1.08
Fruits \ 1
Fromy
Chile
Nectarines
Imported From Chile
Boneless Top SirloinSVJ 2 79
<0ld Faithful SlicedBacon$1l?/
\Y o u n g Duckling
• \ Fresh Smelt
49*
< Sto
Variety,
i
& Fresh
produce
House ^S erie
Beans Apple !
Rich's Frozen
Cream Pies
Assorted
Flavors
24 -Oz. Size
National
Quality
^Brands
f
C i
I
For I
Delicious
Any Time
46 oz. Jar
Revlon
} Flex
am poo
& C ond.
S heer\
Luxury
Panty
Hose
® l 16 Oz. Bottle
c v l Your Choice
Safeway Asst'd
Each Pair
58 \ H o t CurlBrushw»sT$39
i
1 98* ^^CoffeeMakerSM 998,
W
SAFEWAY
d Dog Food
rackers°"Sd79
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W W
Beef
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