Page 10. Section I. Portland Obaervar, July 27,1963
LIKING SECTION
LOOK FOR THE BIG "T"
"A Sure Sign of Good Taste"
W hat do you look for in choosing a food
store? Wide selection? Competitive prices?
Confidence in the quality of the items you
buy? We provide all of these ingredients at ev
ery TRAD EW ELL Store. And, because we
really value you as a Customer, we add anoth
er ingredient that we think is the most import
ant of all: Friendly, personal service every time
you shop! Remember, look for the Big “T " —
it's a sure sign of good taste!
African Ground Nut Stew transforms the common paanut Into a
mamorabla sauce for chicken. This dish found Its way to America
from the community cooking kettles of Ghana.
Forest Grove 232» PACIFIC
Oregon City «7« MOLALLA
Canby 1061 S W 1st
LLOVD CENTER
1v410 S E Division
S E 20th (r Division
3966 S E Powell
S E 72nd b Flaval
N E 74th b Olisan
N E 15th Cr Fremont
Hillsboro MO S E OAK
W BURNSIDE at 21st
SAN RAFAEL 1»10N E 122nd
Yams are a food staple In many ancient and modern African cul
tures. Combined here with corn and coconut they make a delicious
and elegant oven casserole.
New African heritage cooking
African groundnut stew, featur
ing the peanut, is an easy-to-makc
dish that will impress even your
most discerning guests. W ith its
roots in Africa, and with a touch of
the South, it is suitable for a sum
mer potluck or special dinner at
home. Serve with Yam and Corn
Casserole and a lettuce or spinach
salad,
Vi cup chopped green pepper
'A cup chopped celery
I garlic clove, minced
V» cup margarine
3 cups chicken broth or bouillon
1 six-ounce can tomato paste
Dash o f ground red pepper
2 cups chopped cooked chicken
I cup creamy peanut butter
Vi cup mayonnaise
H o t cooked rice
G R O U N D N U T STEW
Vi cup chopped onion
Saute vegetables and garlic in
margarine in 3-quart saucepan. Add
broth, paste and seasonings. Cover;
simmer 30 minutes over low heat.
Add chicken; continue cooking IO
minutes. Add combined peanut but
ter and mayonnaise, mixing just un
til blended. Serve over rice. Makes
six servings.
Y A M A N D C O H N C A S S E R O bg ,
I 17-oz. can yams, drained, sliced
Vi cup flour
I 8 Vi -oz. can cream style com
3 eggs, beaten
J
I Vt cups milk
Vi cup flaked coconut
Vi cup margarine, melted
Vi teaspoon nutmeg
Toss yams with Dour. Place in
greased IO x 6 -in c h baking dish.
Combine remaining ingredients;
pour over yams. Hake at 325°, 40 to
45 minutes. Cool 5 minutes. Serves
six.
THE BEEPER PEOPLE.
713 S.W. 12th Street
Call 224-BEEP for a free demonstration.
Coupons Mean Found
Money
per lb
(Rib eyel
IN e w Y o r k l
Food stamps accepted
Tesesi H
C h icke n w in g s 98C lb.
W h o le fry e r 79C lb.
°q a f Hot Dog
y
'< 7
’'—
Buffalo $ 4 9 5
Fish
1 °
,
„
A Quality Meat Market
Triple A4 aua ’ r\ vo zk ^ ow
*,anaM Vancotwy.^
Ju-««*SÜ52SSi--------
pΠy
Packs
25 lbs.
________ 151b.
P o r k P a c l T A v a i l n b l a I E co n om y Packs
Friendly Sarvica
A m p ia Parking
1
■■
»«ft
fit
V » ,4 .« » ‘
Open 9a.m. to *p .m .
Monday thru Saturday
$25”
$48.951