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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 30, 1983)
Page 8 Portland Observer, March 30,1983 Interstate Tax Service Try leg o f lamb this Easter. Make your Easter feast one to re member with beautiful Stuffed Leg o f Lamb. The leg is boned, filled with a tasty stuffing that is flavor- enhanced with rum, then rolled up and tied and roasted to perfection. Spring vegetables, parsltcd rice and an ice cream "pie" will go nicely. R O A ST BONED STUFFED LEG O F LA M B 7-8 lb. leg of lamb, boned Salt and pepper 2-3 pods garlic I onion, sliced 2-3 carrots, sliced 2 tablespoons flour I cup water 1 cup Bacardi light rum • After butcher bones the lamb ask him io give you the soft string he uses so you can tie it at home after you have stuffed it. (It should weigh about Sid pounds after boning.) S TU FFIN G 2 cups prepared stuffing mix Vi cup boiling water '4 cup light rum *4 cup butter Grated rind of I orange Measure the stuffing mix; set aside. Place boiling water in a bowl; add the butler and rum. and stir. Add the dry stuffing mix and the orange rind and combine. Refriger ate until chilled. To prepart lHe roasl: Make sever al slits in the roasl and insert slivers of garlic in each. Rub the meat with salt and pepper. Lay the roast out flat and place the cold stuffing in side. Roll up the meat lightly. Using the butcher’s string, tie the roast se curely, wrapping it around several times Place in roasting pan with the onion and carrots. Sprinkle the top with flou r. Roast in a pre-heated 325* oven for approxim ately 2 Are you paying too much to have your income tax return prepared? We offer competent service at economical prices • Personal Returns • Business Returns • Out Of State Returns hours (or 20 minutes per pound). Baste frequently with a mixture of I cup water and I cup rum. When done, the meat should be slightly pink inside and tender. Place the lamb on a heated platter in a warm oven; remove some o f the fat from the roasting pan, then stir up all the brown bits, in the pan adding hot water if needed. Put the vegetables through a blender, or mash th o r oughly, then return them to the sauce in pan. Heat, stirring, till de sired consistency. Pour into gravy boat and serve. For an especially festive roasl, heat *4 cup light rum in a small pan; ignite it and pour over lamb. fredMeyEr. Sam e-Day Service 2-3 Day Service S hort Form Long Form 1 0 40A 6 40S (including earned income credit 1040 6 40 Sch. A Deductions Sch. B -Interest etc. $10°° $24°° and up (interest with exclusion, Since 1966 • Licensed Tax Consultant 5510 N. Interstate Ave. Portland, OR 97217 » 283-6014 I A t the corner of Killingsworth and Interstate .Hrs. Monday-Friday 10 a.m.-5 p.m. Prices Good Wednesday, March 30 thru Tuesday, April 5, 1983 M axw ell House or Master Blend Coffee TWO GREAT WAYS TO MY-TE-FINE • Grade AA • Dozen Maxwell House • Regular • Electric Perc • ADC 3 lb. can • M atter Blend • Regular • ADC 39 oz. can • Reg. 7.39 to 8.79 Large Eggs Limit one carton with each filled Dollar Stretcher Certificate First one • Additional at regular price MY-TE-FINE Margarine Peach Crisp easy March has been designated National Procrastination Month to promote the benefits of relaxing and putting o ff until tomorrow every thing you possibly can. If in saluting this month you have put o ff meal planning with every intention of re laxing in the kitchen, here’s a deli cious recipe (hat fits your plans. Thiv laxly Peach Crlxp is made in four easy steps: pour, mix, sprinkle and bake. You can probably even do it sitting down! it starts by pouring a can of peach pic filling into a square pan. Next, mix the topping made from baking mix, brown sugar, cinnamon, nut meg and egg. Sprinkle over the pie filling and drizzle with margarine. Finally, bake. Simply serve warm from tbe oven and. if you’ve the energy, top with ice cream. The final step: sit back and enjoy. P EA C H 1 lb. cuba pkg. W ITHO UT A FILLED DOLLAR STRETCHER C E R TIFIC A TE Our Egg Price Will Be As Low As Any Competitor’s Advertised Price in Town No Matter how low • No Matter who advertises It. ** First 4»- Additional at Regular Price American • Fully Cooked • Water Added Boneless Hams W hole Ham $ 2 .8 9 Clf IS P I can (21 ounces) pcai pie Tilling I '4 cups biscuit bakii mix '4 cup packed brown nMiy gar *4 teaspoon ground c cWn. amon *4 teaspoon ground nutmeg 1 egg beaten * '4 cup margarine or butter, melted "Jn 8 to 12 lb. Average lb., Half Ham (Continued from page I column 6) these young people M H R C pro poses publie/private cooperation in providing training, education and work experience for long-range em ployment. M H R C proposes that local gov ernment develop strategies and pri vate business seeks funds to imple ment projects. These should focus on work experience and on-the-job training in the private sector, inten sive classroom training, and inten sive two- to three-year training pro grams that would place young people in upwardly mobile unsubsi dized employment. Vanilla or Vanilla/Orange Sherbet Half Gallon • Reg. 1.79 to 1.89 99 c each First two • Additional at regular price Average Dawn Liquid Detergent Heat oven to 400°. Spread pic Till ing in ungreased square pan, 8 x 8 x 2 inches. Mix baking mix, brown su gar, cinnamon and nutmeg. Pour egg onto mixture in bowl; stir until crumbly. Sprinkle evenly over pie filling; drizzle with margarine. Bake until topping is golden brown, about 20 minutes. Serve with ice cream if desired. 6 servings. Youth jobs MY-TE-FINE lee Cream 22 oz. bottle • Reg. 1.69 Red Ripe Tomatoes Sw ift hned Ham MY-TE-FINE Whipped Topping 8 oz. tub • Rag. 79* 3 lb. Reg. 9.99 each First two • Additional at regular price Food Sections except Morrison, Stark, Medford. The Dalles, and Consumer Warehouse. fWMWNWQ COUCH AND O STUFFY NOSE “ twy * 1 TMAMNICM COUCH F 0 W 1 A • I ’W»Z I m I e*Wx»e4nr«a>« Ih v ie w m at I t ft r n f o N r h r a « 6 « M4A<1| Each of these advertised items must be readily available lor sale at o r below the advertised price m e a c l ^ r e ^ ! t e y e ^ t o r e ^ x c S p ^ ^ p e c i f i c a ! ^ S t e < w r h i ^ d 13-817 < I ■acoH
