Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 27, 1983)
SPORTS • CHURCH NEWS Portland Observer Volume XIII, Number 28 April 27, 1983 Section II G R O W P O T A T O E S IN A B A R R E L ! Remember what potato*» u trd to b* like hot and »teaming from the oven. lull of fluffy w hit* meal, and with an earthy flavor that didn t need the help of butter or •our cream ’ Well, you can raise your own »pud» and recapture that special flavor, and Alaska crab rings tw o kinds of pasta to form main maal for dinner party or special occasion. Alaska crab, pasta easy party dish Want a dinner party idea that's in teresting and not time-consuming? The Snow C rab Party Pasta is just right. It features two kinds of pasta and tw o easy sauces paired w ith Alaska Snow crab clusters. The cas ual style o f this entree is guaranteed to please guests and it's easy enough for even a novice cook. Here’s how it works: A basic white sauce, made w ith shredded Swiss cheese and half-and-half, plus a meat less version o f a prepared red sauce are put together in minim um time. T w o kinds o f fettucine noodles are cooked separately, then arranged on a serving platter and each is topped with one o f the sauces. Convenient Alaska Snow crab clusters, cut into M rv in g -size pieces, cracked and steamed to perfection, are arranged around the noodles. The results — c o lo rfu l, festive and delicious. (A good supply of napkins an d /o r bibs suggested when eating this one.) A crisp green salad and garlic bread, and a light dessert o f a fresh fru it bowl or ice cream complete this cas ual but enjoyable party. Alaska Snow crab clusters, which include portions o f the shoulder with several legs a tta c h e d , com e fu lly cooked and cleaned and are available frozen year-round, tiood idea to keep some on hand. Enjoy! S N O W C R A B P A R T Y PA STA 216 to 3 pounds frozen Alaska Snow crab clusters !6 cup water 6 ounces spinach fettucine noodles 6 ounces fettucine noodles Swiss Cheese Sauce Red Spaghetti Sauce servings. Swiss Cheese Sauce: Saute I clove minced garlic in !6 cup butter. Add Vt cup half-and-half, I cup shredded Swiss cheese. 16 teaspoon salt and !4 teaspoon pepper; cook and stir until Thaw crab clusters. Cut into serv cheese melts and sauce thickens. Stir ing-size pieces; crack. F ill pot large » tn I tablcspoon chopped parsley. enough to hold steam basket w ith Serve over cooked spinach noodles. water to depth o f 34-inch. Place steam Makes about 136 cups. basket in pot; bring water to boil. Red Spaghetti Sauce: Saute 36 cup Place crab in basket, reduce heat and each chopped onion and sliced mush steam, covered, about 5 minutes or rooms in I tablespoon o il. A d d 2 until crab is thoroughly healed. Cook cups prepared meatless spaghetti noodles in separate pots according to sauce and 16 teaspoon basil, if de package directions; drain. Arrange noodles and crab on large p latter. sired; sim m er 20 m inutes. A d d I T o p spinach noodles w ith Swiss tablespoon chopped parsley. Serve Cheese Sauce and regular noodles over cooked noodles. Makes about with Red Spaghetti Sauce. Makes 8 2 cups. you won't have to do a lot ol backbreaking digging, either You ran grow potato*» in a barrel - placed in any sunny part ol your patio, back yard, or apartment balcony and that container can be filled with sawdust, dirt, mulch, or rotting leave* Here » how it s done First, get a barrel, a discarded whiskey keg. or even a metal or plastic trash can. (The larger the container, the more spuds you II eventually harvest so make your selection accordingly.) To prepare your growing bin. punch several holes, spar ed about sis inch es apart, in the bottom ol the container The drainage these pros irle will help keep your crop s feet dry. which is an important consideration Then spread a layer ol large pebble* in the bottom of the barrel, and put about six inches of soil over that Neat, put in a four inch layer of well rotted (not fresh) sawdust, and you ran also add some soil if you'd like Now you re ready to plant. Potatoes, unlike moat vegetables, aren t usually raised from seed they re sprouted from the eyes of fully grown tubers that are known as seed potatoes If you. or someone you know, grew a crop ol spuds last year and set some of th r beauties aside, you're ahead of the game as these can be your source of new potatoes Hut if you don't have this advantage, you II need to visit a garden shop, nursery, or farm supply store that sella seed potatoes Those store-bought spuds that may he hibernating in th r pantry won t do These commercial tubers have usually been sprayed with an antisprouting chemical, so even the ones that do pul forth new growth will do poorly Slice your seed potatoes so that each chunk contains two eyes, and let the piece» sit for a day or two while their cut surfaces dry Next, take the seeds and push them down into the layer of planting medium in the barrel -just far enough so they re covered- and dampen the soil In only a few days you should find little plants sprouting through Each time these sprouts grow a couple of inches, dump in enough well rotted sawduat (possibly mixed with soil) to rover them up. and give the crop a soaking Since the new potatoes form above their parent eye. you are - in effect t reating room for more down home delicacies each lim e you bury the plant By the time the container I* full, you'll have two or three fr rt of barrel grown beauties to harvest Come September, when it's time to gather your May planted crop, you can forget about your spading (ork Simply tilt th r barrel over on its side, give it a shake or two. and pour out the moat beautiful spuds you've ever seen! — —---- — _ — —- ...... -..„ » ..I., m,,1,10 1 L ta s i 1 « Sloner Mountain Road M»nd»,Bonv,ll> N C J s rs i o, in cars o ' in ,, i,ana, CopyrleM 1S*3 r u t M O T H fR EARTH NEWS i„ t ■M RM RI Mel's Top Deck Restaurant Under New Management Try Our Daily Specials Breakfast, Lunch and Dinner (Free Breakfast for Mel's Motor Inn Guests) 5205 N. Interstate Avenue • 285-3316 PORK LOIN ROASTS _ Murphy's Seafood Market N. Lombard»283 4342 Open 9:30-7:00 M on.-Sat. GROUND BEEF FRESH MARCARME POUND OF PORK CHOPS Fresh Rib - Cut from 14-lb. to 17-lb. Loins SIRLOIN STEAKS U .S .D .A . Choice Boneless Beef SHOP IENOWS |6 9 S' Fresh Fish Daily F resh S e a fo o d Red Snapper Ling Cod True Cod Perch Cetfish Fillet of Sole Buffelo Fish Freah Fresh Fresh Fresh Fresh W hole Crab Crabm eat Shrimp Oyster Prawns Weekly Special Smoked Salmon. . . $4.50 lb. r . . . . . . . . . . . . . . . . -_ _ n | COUPON SPECIAL | Channel Catfish * 2 . 79 ! lb. while supply lasts lb., Rag Price »2 991b Expire, 5 /5 /8 3 FOR B R A N D S y o u Irasote V A R I I T I I J v o u l ik e C H IS y o u w o n t • M • • • • • • !••• fes *•*,.«« » llrvM A N I 4») N «* fW««l., I •)•*»< M il, » )••• »£>«* e» » I <►«.•»*♦«» i 3 I M ii.a v k ii o )« lh . ft • I COUPON SPECIAL R A e rre e » « A M I *W*a«ab « « I O*wla««as . g D«e«.lM. . l — . o *»«•>. PO I A • O >e * w iii Frozen Whole Salmon while supply lasts Reg. Price »1 49/lb. *1.1° ! E xpire« 5 / 5 / S 3
