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
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