Page 8 Section I Portland Obaervar, Juna 1,1983
Make salad
for summer
Plan spring party
by E t M M oore
P reparing fo r w arm er day* and
long weekend! calb for loi* o f good
food, conviviality and entertaining.
Standbys are p le n ty o f fried
chicken, ribs to barbecue if weather
p erm its, h earty side dishes and
drinks. C a n 't cook out? M a k e it a
party atm osphere anyw ay — a n y
where — on the p a tio , porch or
playroom. T ry Kebabs on the G rill,
bake our Chicken Italiano or make
a real special C h ili. O ne o f these is
sure to please this weekend. Save the
other recipes for later. The perfect
p arty d rin k a n y tim e is this C r a n
berry W ine Punch. Lighten up your
l i f e .. .p la n som ething special fo r
(his weekend. Enjoy!
3 cups canned tomatoes in puree'
I cup beef broth
Salt A pepper to taste
Heat oil in heavy skillet; add meat
and b ro w n . A d d all rem aining in
gredients, except beans, and blend
well. Bring to a boil and simmer 20
m inutes, stirrin g freq u en tly. A dd
beans and sim m er IS m inutes
longer. Makes 8 servings.
C H A N B EER Y W IN E P U N C H
4 cups (32 oz.) cranberry apple
drink, chilled
I b o ttle d fifth) white wine, chilled
M ix cran b erry apple d rin k and
w ine in a large pitcher or punch
bowl. Makes 18 4-ounce servings.
Celebrate the balmy breezes of
summer with luscious salads that are
a treat for the eye at well as the
palate
Erase thoughts o f plain lettuce
leaves and dressing, there's much,
much more to salads that’s worth
getting excited about! Warm weather
menus really perk up when salads
arc used as either appetizers,
entrees, or desserts. M eat, pou.try,
seafood, eggs or cheese go to work
as a protein boost when salad is the
main course. Let your creativity
soar and there will be no end to the
tasty delights you’ll have fun pre
paring. For example, note the
picture perfect Garden
Potato
Salad, the Avocado Tuna Salad,
and (he C h e fs Salad with Thousand
Island Dressing.
E A S Y S H IS H K E B A B
Effective 6 /1 /8 3 to 6 /7 /8 3 At Safeway In The Portland Area
1 '/) pounds boneless lamb or beef
cubes
16 cup oil
'A cup red wine vinegar
2 cloves garlic, minced
Any combination o f zucchini cubes,
eggplant cubes, whole cherry
tomatoes, mushroom caps, thick
slices o f onion, slices o f green and
red pepper
Salt
Place cubes o f meat in large bowl.
C o m b in e o il, vinegar and g arlic;
cover the meat and let stand I hour
at room temperature or overnight in
the refrigerator. T hread meat and
choice o f vegetables alternately on
skewers. G rill over charcoal or in
the broiler until the meat is browned
to taste and vegetables are lender
but still crisp. Baste often with the
m arin ad e. Season w ith salt i f de
sired. Serves 6.
; Peaches
and Plums
F R U IT Y SP A R E R IB S
Now Appearing At Safeway'* Circus Of Values
6 pounds spareribs
4 large cloves garlic, crushed
I tablespoon salt
I cup chicken consomme ’
1 cup orange marmalade
% cup vinegar
'A cup ketchup
Cover ribs w ith m ixture o f rem ain
ing ing redien ts, let stand several
hours. Lay on oiled grill and roast
slowly 116 hou rs, tu rn in g and
brushing often w ith the m arinade,
u ntil thoroughly cooked. M akes 6
servings.
C H IC K E N IT A L IA N O
'A cup all-purpose flour
2 tablespoons softened butter or
margarine
16 envelope Italian salad dressing
mix (2 teaspoons)
16 teaspoon paprika
3 tablespoons water
1 216- to 3-pound broiler-fryer
chicken, cut up
• W t r r SFfttMOCRCST PCACHCS
/^ F a m ily Pack
7 Of 3 Steaks
Beef Roast
Sliced Bacon
Beef Liver
Turkey Ham
White Fish
Boneless Rump Of
Round Tip
Safeway Quality Beef,
Whole, Bone In.
SAFEWAY
SmoM A Roma
1 lb PkQ
Quality
Partially De veined
Sliced
Manor House
Chunks
Orange
Roughy
Single Steaks
Lb. $ 1 .7 9
New W hite Potatoes 5?1
Fresh Broccoli w
¿Hormel
In a small bowl, thoroughly com
bine flo u r, softened b u tte r, salad
dressing mix. and paprika. Blend in
w ater. Spread butter m ixture over
chicken pieces. Place chicken, skin
side up, in ungreased, large shallow
bakin g pan. Bake at 3 7 S *F . u n til
chicken is tender, SO to 60 minutes.
Do not turn. Makes 4 servings.
i ORNEB
î EEF
rwreor
C H IL I PLUS
2 cans (16 oz.) red kidney beans,
drained
I pound ground beef
1 pound Italian hot sausage, skinned
2 tablespoons olive oil
2 cups onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
2 bay leaves
2 teaspoons ground cumin
Boise closes
(Continued fro m page I col. 6)
Unthank Park, which is in the
center o f the district and has shelter
and restrooms. S taff would be pre
sent here, also.
Boise's last graduation— a formal
affair as usual— will be held on
Thursday, June 9th at 1:30 p.m.
The guest speaker is Ronnie Hern
don. co-chair o f the Black United
Front. Laura Oloason, 8th grade
teacher who has been at Boise for IS
years and is retiring, will also speak.
Parents, friends and the public are
invited.
WTOW
6-Pack C o crC o la™ ^
Ocean Spray Cranapple Juice
Kellogg’s Raisin Bran
£
Hormel’s Corned Beef
Jeno’s Assorted Pizzas
C re a m s & L o t ions
F ilm N eeds
Sales Limited To Retail Quantities
SAFEWAY
jENO s