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
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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