Portland Observer, March 23,1963 Page 11
FOOD
E a s te r m e n u c u ts c a lo rie s
Easter celebrates the com ing o f
Spring when the e a rth re vitalizes
and the spirit o f renewal abounds.
T o capture this sense o f revitaliza
tion and g ro w th at yo u r h o lid a y
table, serve crisp Spring vegetables
and freshly picked fruits. By keep
ing the accent on dishes th a t arc
lig h tly fla v o re d and n u tritio u s ,
Easter can m ark the new season for
your fam ily, as well as the start o f a
w hole new set o f eatin g p attern s .
Developing new attitudes towards
food can help a dieter on the way to
a new figure.
" G e ttin g back on the p ath to
good n u tritio n is easy at Easter
when a w ide v a rie ty o f n u tritio u s
foods are in abundant supply,** says
D r . Reva T . F ra n k ie , D ire c to r o f
N u tritio n fo r W eight W atchers In
ternational.
She notes th at though the h o li
days often inspire the desire to over
eat, excessive consumption o f h oli
day foods can lead to unw anted
weight gain.
sheet, forming 16 mounds). S p rink
le each potato c o w (or mound) with
X teaspoon cheese and broil, about
6 inches from heat source, just until
golden brown.
Makes S servings.
M IN T E D JULIENNE CARROTS
I pound carrots, trimmed and
scraped
I cup water
I packet instant chicken broth and
seasoning mix
1 tablespoon plus I teaspoon
margarine
I teaspoon granulated sugar
Vi teaspoon mint flakes or I Vi
teaspoons chopped fresh mint
Cut carrots into matchstick pieces
(sh o uld y ie ld a b o u t 4 cups); set
aside.
In 10-inch skillet bring water to a
boil; add broth mix and stir to dis
solve. Add carrots, cover, and cook
fo r S minutes; add m argarine, su
gar, and mint and cook, uncovered,
until most o f liquid has evaporated
and carrots are glazed, about J m in
utes.
Makes 8 servings.
Laq of Lamb Roaemary la can tar place for Easter dinner that keeps calories under control
SAFEWAY
PLAY SAFEWAY
BINGO
2 tablespoons plus 2 teaspoons
margarine
1 cup chopped onions
2 garlic cloves, minced
'A cup less I teaspoon enriched all
purpose Hour
I quart water
4 packets instant chicken broth and
seasoning mix
3 cups thawed and chopped frozen
artichoke hearts
1 cup evaporated skimmed milk
X teaspoon each salt and pepper
2 tablespoons chopped fresh parsley
Beef Rib
Steaks
In 3-quart nonstick saucepan heat
margarine until bubbly and hot; add
onions and g arlic and saute, over
m edium -low heat, until onions are
soft. Sprinkle w ith flour and stir to
combine. Using a wire whisk, gradu
ally stir in water and broth mix; con
tinu e to stir u n til m a rg a rin e -flo u r
mixture is thoroughly dissolved. Re
duce heat to low and cook, stirring
occasionally, until mixture is thick
ened, a b o u t 3 m in utes; add a r t i
chokes and cook, stirring constant
ly, for 3 minutes longer. A dd m ilk,
s a lt, and pepper and cook u n til
heated (do not M l } . Serve sprinkled
with chopped parsley.
Makes 8 servings.
Safeway
Quality Beef
t
De veined 4
Partially Skinned
SAFEWAY
Smok A Roma 1 Lb
(2 Lb Thick. 12 76)
BONELESS LEG OF LAMB
ROSEMARY
I garlic clove, chopped
Vi teaspoon rosemary leaves,
crushed
Vi teaspoon salt
X teaspoon pepper
3-pound rolled and tied boned leg o f
lamb
Preheat oven to 4 3 0 *F. Mash gar
lic w ith rosemary, salt, and pepper
to a paste. Using the point o f a small
kn ife, cut slits in lamb and fill slits
with garlic mixture.
Transfer lamb to rack in roasting
pan and insert meat thermometer in
center o f roast; roast fo r 13 m in
utes. Reduce oven tem perature to
323 * F ., and roast meat u ntil th er
m om eter registers 140 *F fo r rare,
about 1 hour longer; 160’ F. for me
d iu m , a b o u t l ‘/« hours longer; or
Safeway
Quality Bed
Gortons
10 Or Pkg
Head Lettuce
Shampoo
Mangold
3 Oz Vengaled
Or 4 Oz Solid
4 Finishing Rinse
Vidal Sassoon
8 O z . Size
Salads
z
Large Fancy Navel Oranges
Fresh No. 1 Asparagus
I7 O *F . fo r w ell d o n e, ab o u t I Vi
hours lon g er. L e t m eat stand fo r
about 10 minutes before slicing.
Makes 8 servings.
mwwmw
1 pound sliced pared potatoes,
cooked and drained
M cup buttermilk
2 tablespoons plus 2 teaspoons
grated Parmesan cheese, divided
2 tablespoons plus 2 teaspoons
margarine
I tablespoon each minced fresh
parsley and frozen or chopped
fresh chives
Vi teaspoon salt
Dash white pepper
Force potatoes through food m ill
or coarse sieve into a 2-quart mixing
b o w l; add m ilk , 2 tablespoons
cheese, and the m argarine and sea
sonings and combine thoroughly.
Spray a bakin g sheet w ith non
stick cooking spray. Fit a pastry bag
with a large rosette tube and n il bag
with potato m ixture; pipe out m ix
ture o nto sheet, fo rm in g 16 spiral
cones, each about 2 inches in diame
ter ( i f pastry bag is not a v a ila b le ,
spoon potato mixture onto sprayed
Asst’d
Varieties 10.8
To12O z.
Beans Or Peas
Orange Juice
Scotch Buy Cut Or
Sliced 16 OzCan
Vita Gold
Frozen, 12 0z Can
Krusteaz
400z.
Box
A $ "4 1
CQt
U
Ftx
Sales Limited To Retail Quantities.
Prices Effective 3/23 Thru 3/29/83
A t Safeway In The Portland Area.
Celebrity
Chunk Light
Water Pack
6 .4 Oz.
Clam Chowder
59*
Mandarin Oranges “w s r 2 J 1
‘s s s . ' s r
SAFEWAY