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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 23, 1983)
Portland Observer, February 23, 1983 Page 7 The Oriental way: Chicken wings have style Ethnic dinners are today’s answer to stylish entertaining on a shoe string. Look to the wisdom of the Orient for a meal that is extravagant in color, texture and flavo r, but as economical as— w ell, a dinner in Chinatown. Through centuries o f contending with a scarcity o f farm land and fuel. Oriental cooks have learned to make vegetables and grains substi tute for meats, and to prepare foods quickly over high heat. Americans : are just now discovering the advan- , (ages o f such lighter and less expen- ; sive eating. All-American cooks who are inti midated by Chinese cooking be- ; cause it seems complicated or re- • quires too much dicing or chopping, : may relax with these kitchen-tested ; recipes. A ll of them conceal short- ; cuts to success. Two o f the dishes have quality assured by condensed soup bases and the third gets its live ly flavor from vegetable juice cock tail. The basic dinner features: •O rie n ta l Chicken Wings, browned in a skillet and cooked in a sauce o f vegetable juice cocktail, soy sauce, Worcestershire, garlic and ginger with a little cornstarch for thickening. •Wilted Greens, made of romaine thal is tender-cooked in sesame oil, then mixed with condensed cream of chicken soup and thin strips of ham. •Dynasty Rice, simmered in con densed chicken broth and sherry, and combined with delectable addi tions o f fresh mushrooms, sliced celery, green onions and sliced a l monds. Quantities o f hot, steaming tea •nay be served with dinner as well as with the traditional dessert, almond cookies. The host or hostess who wants to make a party occasion of the dinner may consider some special effects— bamboo mats, delicate Chinese fans and Oriental accessories to decorate the table. tender, stirring occasionally. Mix cornstarch and water; gradu ally stir into vegetable juice cocktail mixture. Cook, stirring until thick ened. Makes 4 main dish servings. Fresh ginger root: Substitute 2 teaspoons grated fresh ginger root. DYNASTY RICE 2 tablespoons butter or margarine 16 cup raw regular rice I can (10V< oz.) condensed chicken broth I tablespoon dry sherry 1 cup quartered fresh mushrooms Vi cup diagonally sliced celery Vi cup green onions cut diagonally in I-inch pieces Vi cup sliced almonds WIL TED GREENS 2 tablespoons sesame oil 8 cups romaine torn in 2-inch pieces I can (1 0 Vi oz.) condensed cream of chicken soup Vi cup cooked ham cut in thin strips I tablespoon water In a large saucepan, in hot o il, cook romaine until just tender Add remaining ingredients. H eat, stir ring occasionally. Makes 4 cups or 4 servings. In a saucepan, in hot butter, brown rice. Add broth and sherry. Cover; over high heal, bring to boil. Reduce heat to low; simmer 15 min utes. Add remaining ingredients; simmer about 5 minutes until done, stirring occasionally. Makes 3 cups or 4 servings. SAFEWAY Sales Limited to Retail Quantities Only Prices Effective 2/23 Thru 3/1/83 At Safeway In the Portland Area. Banana Golden Ripe, Plump and Delicious ORIENTAL CHICKEN WINGS 2 tablespoons salad oil 2 pounds chicken wings 2 cans (6 oz. each) vegetable juice cocktail I tablespoon soy sauce I tablespoon Worcestershire 1 large clove garlic, minced Vi teaspoon ground ginger 1 tablespoon cornstarch 2 tablespoons water The Best P o rk In Town In a 12-inch skillet over medium heat, in hot o il, brown chicken wings; pour o ff fat. Add vegetable juice cocktail, soy Worcestershire, garlic and ginger. Cover; reduce heat to low. Simmer about 30 minutes until fork- Fresh Fresh Large Fresh Broccoli 2« Leaf Lettuce Navel Oranges Hawaiian Pineapple All Varieties Save 49* on 3 Super Spud I? Potatoes Fried chicken old favorite - ] Fried chicken is a favorite dinner for fam ily or company. But the spattered grease from frying chicken can create quite a mess in the kitchen. For the crisp, delicious fla vor o f fried chicken without the mess, try oven-frying it. Simply dip chicken into beaten egg and roll in a mixture o f instant mashed potatoes, grated Parmesan cheese and seasoning. (The mashed potatoes give it that “ fried-chicken crunch.) Bake in a pan with Vi-cup shortening and in one hour you’ ll have crisp, delicious O ven-fried Chicken. 9 fc E L J Swiss Cheese French Fried 2Lb Field Ripened Lb 12-0z. Sliced Bacon Blade Cut Pork Steak Whole or Cut Pork Loin Assorted Pork Chops ffe? Canned 'Soup Cache Valley Random Wts. Pk9 Dubuque Biand Center and End Cuts jMCLUncheai Meat y 3 9 Maiesty 12 0 / Can (Cream of Chicken or Mushroom#; Facial Tissue Lumberjack k Syrup Ovenjoy Bread Nalley's 47 Ounce f Wheat or White 22.5 Oz. ïBîç» Krusteaz Buttermilk 40 Oz. O YEN-FRIED CHICKEN Vi cup shortening I V) cups instant mashed potatoes (dry) 16 cup grated Parmesan cheese 1 teaspoon salt Vi teaspoon pepper 2 Vi - to 3-pound broiler-fryer chicken, cut up I egg, beaten A ihoebag hung on the back of a closet door can also hold stockings, scarves, gloves or rolled up belts. ' ’ , . • ■ Lucerne Natural 2 Lb Loaf Robitussin DM Faberge Cough Syrup Shampoo Pure Vegetable Shortening 2 0 * Oft Label Heat oven to 425 °. Heal shorten- ing in rectangular pan, 1 3 x 9 x 2 inches, in oven until melted. M ix potatoes, cheese, salt and pepper-. Dip chicken into egg; roll in potato mixture. Place chicken pieces, skin sides up, in pan. Bake uncovered until thickest pieces are done, about I hour. 6z servings. ’ ’ Beans or Corn Colby Cheese 3-Lb. Crisco Green Split Peas Strawberry Jam 20-Quart Dry Milk Swanson Dinners, Sour Half & Half 1 Town House 1 Pound Pkg W elch's 3 2 Oz Jar Robitussin Non-Narcotic For Children And Adults, 4 Oz 15 Ounce Size Bottle /SUPER VSAVER Lucerne 6 4 Ounce Box Lucerne Pint KSI SAFEWAY
