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