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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 15, 1983)
Portland Observer, June 15, 1983 Page 7 Texans provide recipes Along with in oil wells, the state o f Texas is rich in black history. Among the first Europeans to ex plore the area in 1330 was black slave Estevanico Searching for gold he went on to discover the Oreat Zuni Pueblo o f New Mexico. In 1836 the lone survivor o f a Mexican siege called the Alam o was a slave named Joe who reported the inside story to the Texas army. By 1830, free black Aaron Ashworth owned 2,730 head o f cattle, the largest herd in Texas. From explorer to success ful businessman. Blacks have helped create the Texas we know today. And what could be more Texan than a barbecue, where fam ily and friends gather before the grill to enjoy their favorite foods. W ith more than 300 years to blend the unique influences, the Texas barbecue menu combines a dash o f Mexico and a pinch o f the Old South with a heaping helping o f soul. T o accompany the traditional beef brisket and ribs black Texans serve up tasty dishes such as Texican Salad, second cousin to the taco. It features ground beef and beans with lettuce, tomatoes, avocados and cheese, topped with tortilla chips. H o t water cornbread, better known as Hoe Cakes, is another popular dish finished in a skillet and smoth - ered with margarine. And no barbe cue is complete without a sampling o f Baked Bean Barbecue. These are just a few o f the recipes collected in a booklet called The Heritage o f Black Cooking. The booklet spotlights the history and cooking traditions o f black com munities across America and offers popular food ideas adapted by the Kraft Kitchens for convenient con sumer use. For your free copy, send your H O E CAKES T E X IC A N S A L A D U cup boiling water I lb. ground beef 1 16-oc. can kidney beans, undrained 2 qts shredded lettuce 2 cups chopped tomato 2 cups chopped avocados 2 cups (I ozs.) shredded sharp natural cheddar cheese I cup green onion slices I 8-oz bottle thousand island dressing 1 8-oz. bag tortilla chips, broken I cup cornmeal I tablespoon sugar H teaspoon salt Margarine I egg, beaten I tablespoon chopped parsley Oil Pour boiling water over combined cornmeal, sugar and salt; mix until blended Add W cup melted marga rine, egg and parsley; mix well. Drop by rounded tablespoon fuis into l/8 -in c h o f hot oil, spreading to form 2 W in c h patties. Fry over medium heat until golden brown, turning once. Drain on absorbent paper. Spread with additional margarine before serving. Makes I dozen. Brown meat, drain. Stir in beans; stmmer 10 minutes. Combine lettuce, tom ato, avocados, cheese, green onion and meat mixture; toss lightly. Add dressing and tortilla chips; mix lightly. Serve immediately. Makes 10 to 12 servings. Beef T-Bone Top Steak Sirloin name and address to: Kraft Heritage o f Black Cooking Booklet P .O . Box 822 Dept BP South Holland. IL 60473 B A K E D B E A N BA R B E C U E I lb. dried pinto beans W ater I cup hot barbecue sauce I cup chopped onion Vt lb. salt pork, cubed Wash beans; soak in 6 cups water overnight. Drain; rinse beans. In large Dutch oven, combine beans, 3 cups water and remaining ingredi ents. Cover; simmer 2 hours and 30 minutes or until beans are tender. Makes 10 to 12 servings Quick Soak Method: Combine beans and 6 cups water; boil 2 minutes. Remove from heat. Cover; let stand I hour. Continue as direct ed. Your Choice Valvoline Motor Oil U »1» Seed Scotch Buy 10-Lb. Bag Salewjy Quality Beet ideal To ■ I B HQ Broil Pan Fry Or BBO Lb. U 4L Lb. Lb. 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The booklet is available free through the Oregon State Bar by sending a self-addressed, number 10 business-sized, postage-paid enve lope (use first-class postage) to: Bankruptcy Booklet, Oregon State Bar. 1776 S .W . Madison. Portland. te I ’Charcoal Briquets Steak Saleway Quality Beet Great To $938 $938 $998 SAFEWAY Book explains bankruptcy Bankruptcy. Is it the ideal cure-all for a host o f personal financial d if ficulties or a drastic step best re served as the last resort? The Oregon Stale Bar’s new eight-page booklet entitled "U n p aid Debts and Bankruptcy Court — Know Your Rights" discusses bank ruptcy options in-depth, and is available to the public free o f charge. According to the Oregon district office o f the U .S. Bankruptcy Court, over 9,400 personal bank ruptcy cases were filed in this state during 1981, and 8,300 cases in 1982. This represents a dramatic in crease from the 3,000 or fewer cases filed in more typical years. 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