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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 16, 1983)
Page 10 Portland Otoeerver, February 16, 1983 FOOD SECTION MAIN DISH RECIPES Maraschino Cherry Pork Chops thickened. Remow ham Irom own. score and decorate with cherries and halved orange slkes. secured with toothpicks. Brush with glaze and continue baking lor 30 minutes, brushing frequently Garnish liam with parsley. m a kes 4 servings) I ) metlium onion. thinly slit etl •> shoulder /tork < hops. I 2 int h Ihiik Salt anti pepper I < up < annetl apple slkes I 2 flip red marast hino cherries 3 /4 teaspoon sugar I 2 teaspoon lemon Juke I h teaspoon cinnamon Festlue Maraschino Cherry Chicken IM akes 4 servings) 4 t hit ken t ullets, about 3/4 pound, or 1-1/2 pounds chit ken urlngs Salt anti pepper 11 an 111 ounces) mandarin orange segments 1 lablesptttin cornstarch I /3 cup orange Juice I /3 t up red marast hino t berries 2 lablejspoons maraschino t berry syrup I •» tu p flaked < otonul 2 tablespoons chopped t rystaUiced ginger 2 teaspoons lemon Juk e I-1 4 teaspoons soy saut e Cooked rice, optional SjMinklv onion slkes o w r bottom oi shallow baking clisb. Race cl«»|»s (iw io n io n Sprinkle with salt and pepper. Cover anti take In 350 cleg. F oven 20 minutes. Combine apple hikes, cherries, sugar, k-rnon juke and cinnamon, llim c hops over; spoon cherry mixture over chops. Cover and Isiki’ 20 minutes longer or until cho,» are thoroughly c<Hiked Cherry Glazed Nam Place chicken in single law r in shadow (takingdish Sprinkle lightly with salt and pepper. Cowr and hake in 3 5 0 deg. F o w n 20 minutes. Drain o il iiquki. Meanwhile drain orange segments. reserving 1/3 cup of syrup. In small saucepan, stir reserved syrup into cornstarch. «xkl remaining ingredknLs. Cook, stirring constantly until sauce thickens and boils. Add orange segments; pour o w r chkken Cowr and hake In 3 5 0 deg. r. ow n lor 20 minutes. Serw with rice if desired. ¡M akes ab o u t 14 servings) 7 iround fully t ooketl ham I jar iHoum es) red maraschino i berries 1 i up firmly pat ked brown sugar I 2 tu p orange Juke I 2 leasptmn whole cloves 2 metlium oranges, sliced and halved Parsley In325<leg. own. hake ham 1 1 /2 htxirs. Meanwhile. drain cherries, reserving syrup. In saucepan < ntnhlnc brown sugar, reserved < Ifc-rry syrup, orange ju k e and win >le ckrws. c«x»k until slightly Salute to the potato Spud lovers take heed. February, the month for loving, now salutes your favorite sweet heart—the pota to. This tasty tuber is honored dur ing Potato L o v e r’ s M o n th , a re markable achievement for a vege table that was at one time thought to he poisonous. Known since ancient times, the potato was not widely accepted as a suitable food until the late 17th cen tury. Though most people believe the potato to be o f Irish origin, its popularity is really attlibutable to Spanish conquistadores who en- coubntered South American Incas dining on small white roots the size of a peanut. This early ancestor o f the potato was introduced to Europe and used mostly as an orna mental plant. Today, the potato enjoyrs wide spread popularity. It's easy to enjoy exciting potato dishes every day be cause the tasks of peeling and slicing have been eliminated. Salute this tasty tuber during Feb ruary by serving a variety o f potato dishes like these. Potato pancakes Mornings, especially winter mornings, can become routine. Turn them into something special and lift those sagging winter spirits by surprising someone with break fast in bed For that special touch, serve these delicious Deluxe Potato Pancakes. The lender potatoes are dressed up with sliced green onions, imitation bacon and Swiss cheese. For easy morning preparation, begin with packaged hash brown potatoes to eliminate the peeling and shredding. A delicious way to make waking up a treat rather than a task, these potato pancakes are also the perfect accompaniment for evening meals D E I. U X E PO TA TO PA NCA KES I package (6 oz.) hash brown potatoes 4 cups hot water I Vt teaspoons salt 1 cup shredded Swiss cheese (about 4 ounces) */< cup sliced green onions (with tops) Potato pancakes make delicious breakfast. 1 tablespoon plus I teaspoon imitation bacon) 2 eggs, beaten I to 3 tablespoons vegetable oil Cover potatoes with hot water in 2 ‘4 -q u a rt bowl; stir in salt. Let stand uncovered 13 minutes; drain thoroughly. Mix potatoes, cheese, green onions, im itation bacon and eggs Heal oil in 10-inch skillet. For each pancake, spoon about cup potato mixture into skillet; press into patty, about 3 inches in diam eter, with back of spoon. Cook over medium-high heal until brown, about 2 minutes; turn and cook other side until brown, about 2 min utes. 5 servings (10 pancakes). TURKEYS LARGE SOLID LETTU • HA V U M A M G M • POTATOI! Î ONIONS «1? • A P P LI! Ä S : K iceberg ! g90 Tree 6 ns 99* ....7 «o« »9* I5i> n e 79* to,« 99* 4,«W 1 KS2L ...$349 CARROTS 28 LB BAG - NACHO WESTERN A TORTILLA CHIPS I fu .. 4 roll Pkg $ 0 39 • • a NAMM'S S ¡Is J P V J J Util« • Phfl •ORANGE »GRAPEFRUIT •ARME ¡Rag *1.1» FRESH LEAN S GROUND VEAL IN RKGS OF 10 IBS OR MORE U.S.O.A. CHOICi • BONELESS • SIRLOIN TIP ¡ ROAST Z Pound* ■ TROPICANA JVICI • ! F A M IIT Z BATHROOM TISSU M a « S t M 98 IB fresh nosno FRYER CHICKEN WINGS ■ M 149 • LR. • ■ SlB la« • BOX *4 4 5 £ RRTCFSGOOD THRU FI» 19th SHERIDAN FRUIT Co. S E UNION A OAK — 235-9353 100% Natural Ä Store spuds carefully D on't boil or bake potatoes and then leave them at room tempera ture until you get around to making potato soup or potato salad, warns Marilyn Lunner, Clackamas County Extension agent Keep the potatoes hot (140° or above) or cold (45 *F or below) until you're ready to use them, or run the risk of botulism. Potato salad has been implicated in three outbreaks, which resulted in 47 cases of type A botulism in the United States since 1967. Analysis of one o f these outbreaks by the Food and Drug Administration re vealed type A and type B Clostridium botulinum spores in samples of raw potatoes. Those po tatoes came from the stock of a res taurant involved in one of the out- breaks. “ This finding caused researchers to conduct laboratory studies to de termine how potato salad could be come a vehicle for botulism,” notes Margaret Lewis, Oregon State U ni versity Extension nutrition special ist. ' ’ Potatoes that had been inocu lated with C. botulinum spores were found to contain toxin when held at room temperature for some time a f ter baking.” Potato salad has also been im plicated in cases of staph food-poi soning, says Lewis. In this case, it is not the mayonnaise that spoils read ily but the potato and the egg. W ith in a few hours, depending on room temperature, the cooked potatoes or the salad may become unsafe to eat. GRADE " A ’ 10 TO 14 POUNDS TIP ROAST Boneless U S .D A . CHOICE BEEF 3 lb. TURKEY BREAST Janata 0 Brang, Crag« A Saif.Baiting, 4 ta 4 I b i . LEAN MO
