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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 25, 1983)
*M>a4*MMagMMB U A a . * ro m an a u o a a rw r, may ao , tooo o w u v ti • • » V « • Peppered steak quick, delicious When you think of quick and easy dinner entrees, do you also think of plain and simple? And dull and routine? This doesn't have to be the case as the recipe Quick *n Easy Peppered Steaks proves This entree can be made in minutes, yet will excite and delight the most discrimi nating palates. Beef cubed steaks are the key to this recipe's speedy preparation for they cook in just three to four minutes per side. For easy flavor enhancement, the steaks are rubbed with garlic and freshly ground pepper is pressed into the surface before quickly browning in butter. The flavorful pan drippings are used to make a special sauce that’s laced with brandy and features mush rooms and green onions. You’ll find cubed steaks not only easy to prepare, (hey are also easy to shop for because they are individu ally sized. Since the steaks do vary in size, you can select them to match individual appetites. Cubed steaks will also help you stretch the budget for they are cut from less expensive sections o f beef such as the round. Although these sections are naturally less tender, cubed steaks can be quickly cooked by dry heat methods for they have been mechanically tenderized. This is done by putting the steaks through a machine that cuts the muscle fiber and connective tissues with a series o f blades, making them more tender and giving them a cubed appearance. W hile the cook appreciates the speed o f cubed steaks and the family enjoys their fine flavor, all will benefit from the nutrients they pro vide. Like all beef cuts, cubed steaks are an outstanding source o f the high-quality protein needed daily by the body. Beef is also a good source o f the B-vitamins thiam in, ribo flavin, niacin, pantothenic acid. pyridoxine and B -12 minerals iron and zinc. and QUICK 'NEASY PEPPERED STEAK 4 beef cubed steaks I dove garlic, cut in half H teaspoon freshly ground pepper 1 tablespoon butter M teaspoon salt 1 can (4 oz.) mushroom stems and pieces, drained 14 cup brandy 2 tablespoons chopped green onion 14 cup water 1 teaspoon cornstarch 2 tablespoons h alf and half Rub both sides o f cubed steaks with cut side o f garlic; lightly press pepper into both sides o f meat. Brown steaks, two at a time, in butter in large frying pan to desired doneness (3 to 4 minutes per side). Season with salt. Remove steaks and keep warm. Add mushrooms, brandy and green onions to frying pan and cook 2 minutes, stirring occasionally. Combine water and cornstarch; add to brandy mixture and cook until thickened. Remove from heat and stir in half and half. Spoon sauce over meat. Makes 4 servings. Since timing is an important factor when planning this meal, serve the cubed steaks with other hurry-up dishes. Instant rice is u good choice as are frozen peas or beans since they can be quickly cooked. For an easy salad, arrange tomato slices on lettuce rafts and serve with a favorite dressing. A ll are sure to enjoy chocolate sundaes for dessert. SAFEWAY p ffiS flPink Grapefruit Coachella Valley G ro w rn i T No. 1 Baking Yams Meeting explores nutrition program Y o u are in v ite d to a m eeting sponsored by the O reg o n State Health Division to gather comments on the W IC Program. The meeting will be held in Portland on M ay 31, 1983 from 1:00 p.m . to 3:00 p.m . at the State O ffice Building, 1400 S .W . 3th, Room 310 (3th floor). We want to have your suggestions on how we can im prove W IC serv ices and encourage comments from W IC participants, local W IC staff, c o m m u n ity groups, agencies w orking w ith women and children, retailers and other interested people. Your ideas w ill be used in the de velopm ent o f the 1984 W IC State Plan. The State Plan includes such areas as: • plans for program outreach • local agency application procedures • funding formulas • certification procedures • W IC food package inform ation • fair hearing procedures A copy o f the current State Plan is available fro m the O regon State Health Division on request. I f you are unable to a tte n d the meeting, w ritten comments may be sent to the W IC Pro g ram , Oregon State H e a lth D iv is io n , P .O . Box 231, Portland, O R 97207 until June 10, 1983. C a ll the S tate W IC P ro g ram i f you have questions ab o u t the m eeting: in P o rtla n d 229-3697; fro m Salem 378-3131; all other areas I -800-432-7813. These Golden, Milky, Well-Filled C oachella Valley Grown Ears Are So Sweet & Tender That "Corn-licous" Is The Only Way To Describe Them! Saladette Tomatoes Red Ripe Salad Perfect Sweet Springtime Van Camp’s Pork & Beans Town House Dill Pickles Chiffon ì Margarine Alw.i,'- A Holiday favorite 16 Ounce Can Lay’s Potato Chips Grapefruit Juice Pitted Olives Cheese Food ¿tatwrJkuw Whole Fryers Sunbright Reg Or Pink 46 Or School M enu M ay» NO SCHOOL M a y 31 Turkey and Gravy Whipped Potatoes Celeiy Chunks with U S D A Grade A Plump tender Chickens limit 6 Valencia Smail 6 Ounce Can Kratt American Slices 1 ? Ounce Packaqe jlrnuurMekisuM Peanut Butter French Bread Sliced Peaches M ilk June 1 Beef-Tomato Pizza Carrot Coins with Ranch Dip Pear H a lf Honey Oatmeal Cookie M ilk JunaZ H o t Chickenwich Tater Triangle Apple H a lf Nibbles M ilk JunaS Fish 'N Tots Tossed Salad with Italian Dressing W arm W heal Roll Orange H a lf M ilk SunKist Lemonade Boneless Ham fully Cooked Whole Hams Wate. Added to Assure Tendewes' LF1I R 11 \ Fnlll Styrofoam SQ49 M * ■ ** ■ B lig h tw e ig h t Chest Igloo^Playmate Ice Chest r.’ss. * a s*»« Safeway Hibachi - ’14" Blue Ice Soft Pack ... 99* Safeway Briquet Lighter Fluid tx *149 Bic Twin Pack Disposable Lighter *1°° Blue Action Pad ’4 " Boneless Top Sirloin @ e £ 3 28 Dubuque Sliced Bacon Boneless Turkey @ » i H 48 »I *« Sales Limited To Retail Quantities Only. Price Effective 5/25 Thru 5/31/83 At Safeway In The Portland Area. SAFEWAY
