P o r tla n d O b e « r v ® ^ u l^ ^ l9 iæ J P a q a 7
VISIO NS
The Fantasy Affair Band
AT
LII/ING SECTION
J.R.'s Southam Comfort
18th B N.C. KHKngsworth
Friday. July 8th. Saturoay,
July 8th
8:30 p.m. to 2:00 a.m.
D.J. every night
Zesty no salt bar-b-que
When warm weather beckons, the
backyard barbecue is one o f A m eri­
ca*« favorite pastimes. It is easy and
fun for a fam ily dinner, and a casual
way to entertain company.
For people trying to reduce salt in
their diets, commercial barbecue
sauces are often off-lim its because
of
their
high-sodium
content.
Blacks in particular suffer from a
higher incidence o f high blood
pressure than whites. Guarding
against excessive salt consumption
even in childhood may be beneficial.
The accompanying recipes for
Bar B-Qued Chili Chicken and
Corn Pepper Saute are delicious
fare for a barbecue. Zesty condi­
ments and flavorful vegetables
make these low-sodium dishes so
good that no one w ill miss the salt.
Both call for new unsalted marga
rine. The new formulation can now
be found in the dairy case. Use it
where you would butter or regular
margarine. The product is cholester­
ol-free for those concerned about
lowering their cholesterol, and it ’s
kosher and parve (m ilk-free).
B A R -B -Q U E
In a small saucepan melt unsalted
margarine over medium heat. Add
green pepper and onion and saute
until tender. M ix in chili sauce,
brown sugar, pepper, vinegar and
lemon juice; bring to a boil. Reduce
heat and simmer until slightly thick­
ened, about 5 minutes. Remove
from heat.
Coat chicken pieces with sauce
and place on grill over hot coals.
O rill chicken, basting with sauce
frequently, until done, about I
hour. Sodium: J M G . per serving.
Makes 4 servings.
CHUCK ROAST
C O R N P E P P E R SA U T E
BONELESS
2 tablespoons unsalted margarine
2 tablespoons minced onions
M cup chopped green chilics
1/8 teaspoon basil leaves
1/8 teaspoon oregano leaves
2 cups frozen whole kernel corn,
cooked and drained
C H I U C H IC K E N
3 tablespoons unsalted margarine
2 tablespoons finely diced green
Tasty Bar-B-Qus Chill Chicken and Corn Pepper Sauts for a low
sodium summer.
Dash ground black pepper
I tablespoon cider vinegar
I teaspoon lemon juice
1 (3 16 -pound) frying chicken, cut up
pepper
2 tablespoons minced onion
1 cup chili sauce
2 tablespoons light brown sugar
M elt unsalted margarine in a
small saucepan. Add onion, chilies,
basil and oregano; saute until onion
is tender. M ix in corn and continue
cooking until heated through. Serve
immediately. Sodium: 3 M O . per
serving. Makes 4 servings.
-------Cooking with o a ts ....
C IN N A M O N S W IR L L O A VES
Dough:
2 pkgs. active dry yeast
16 cup warm water ( 1 10° to 113 °F .)
16 cup vegetable shortening
16 cup honey
1 tablespoon salt
2 cups m ilk, scalded
316 to 6 cups all-purpose flour
2 cups oats (quick or old fashioned,
uncooked)
Filling:
Cinnamon Swirl Loavaa
LEG Of LAMB
Snowdrift
1 cup firm ly packed brown sugar
16 cup chopped pecans
16 cup all-purpose flour
2 tablespoons cinnamon
16 cup butter or margarine, melted
For dough: Dissolve yeast in
warm water. In large bowl, combine
shortening, honey and salt. Pour
scalded milk over shortening m ix­
ture. Cool to lukewarm. Stir in 1
cup flour. Add dissolved yeast and
oats. Stir in enough remaining flour
to make a soft dough.
Turn out onto lightly floured sur­
face; knead about 10 minutes or
until smooth and satiny. Shape
dough into ball; place in large
greased bowl, turning once to coat
surface o f dough. Cover; let rise in
warm place about I hour or until
double in size. Punch dough down;
divioe in half. Roll each half to
form a I4x7-inch rectangle.
For filling: Grease two 8x4-inch
loaf pans. Combine sugar, nuts,
flour and cinnamon. Add butter;
mix until crumbly. Sprinkle each
rectangle with half o f filling. Start­
ing with short side, roll up. Place in
prepared pans. Cover; let rise about
43 minutes or until nearly double in
size. Heat oven to 373 °F. Bake 40 to
43 minutes, shielding with foil, if
necessary. Remove from pans; cool.
Drizzle with thin confectioners
sugar glaze, if desired. Makes two
8x4-inch loaves.
Travis House slates
Variety Show
Travis House Northwest presents
a Variety Show on Saturday, July
16, 1963 at the Travelodge Coliseum,
1441 N E 2nd from 9 p.m , ’ til
midnight. Donation is S3.30 per per­
son and proceeds w ill benefit the
Love Campaign Food Drive.
Anyone with special talent who
would like to perform in the Variety
Show, please contact LaVerne M .
Stroud at 283-2199 to arrange an
audition.
PEACHY OATM EAL
216 cups milk
116 cups oats (quick or old fashioned,
uncooked)
14 teaspoon salt
Fresh or canned peach slices
Brown sugar
In medium saucepan, combine
m ilk, oats and salt. Bring to a boil.
Reduce heat; simmer 3 to 3 minutes
for quick oats, 6 to 8 minutes for
old fashioned oats. Remove from
heat. Cover; let stand 2 to 4 minutes
before serving. Serve with peach
slices and brown sugar. Makes 4
servings.
Microwave
Oven
Directions:
Combine ingredients in l-q t. glass
measure or bowl. Cook at H IG H 6
minutes for quick oats, 8 minutes
for old fashioned oats, stirring once
half way through cooking time; mix
well. Cover with wax paper or
plastic wrap. Let stand 2 to 4
minutes before serving.
USDA
CHOICE
BEEF
$
lb.
159
S i 20th b D IVISIO N
Fotaat Qtova 2329 PACIFIC 14410 SE D IV IS IO N
St 72nd b FLAVEL
Otagon City -8 7 8 MOLALLA 3966 SE POWELL
NE ISth b FREMONT
Canby 1061 SW 1st
NE 74th b OLISAN
W BURNSIDE a t 2 1 «
LLOYD CENTER
HILLSBORO BOOSE OAK
SAN RAFAEL - W 0 NE 122nd
FRESH PORK
T R
□□□ WE L L
Spareribs
Food stamps accepted
Chicken wings 980 lb
Whole fryer 790 lb.
S Z g H o tP o fl
Buff8'0
« Market
amily Packs
25 lbs.
Economy Packs
Friendly Service
Ample Parking
Open 8 e.m. to 8 p.m.
fcjonde^hn^aturday.