Portland Observer, August 3, 1QOQ ~ ~ "* 7
Zucchini is popular, versatile
Zucchini is rapidly growing in
popularity with Americans. As a
vegetable, it rivals corn on the cob
for popularity. Twice as many peo­
ple like it as asparagus and more
people than that favor it over cauli­
flower. This delicious and versatile
vegetable lends itself to many uses.
Zucchini is low in calories, fat
and carbohydrates and high in natu­
ral fiber content.
The secret to buying zucchini is to
buy the smallest, firmest you can
find. Avoid soft or wrinkled vege­
tables. Do not peel, just wash well
and trim the ends. Use as soon as
possible because zucchini does not
keep well.
When cooking, do not overcook.
A little quick steaming or boiling is
all that is necessary. Zucchini is deli­
cious raw, too, with a dip.
Here are three other luscious ways
to serve fresh zucchini.
Zucchini Sausage Medley is as
close to a hot garden salad as you
can get. Sliced Italian sausage adds
protein to a vegetable dish filled
with zucchini, onion and fresh toma­
toes. Canned minestrone soup gives
added body and variety, and fresh
basil provides just the right M edi­
terranean touch. Bread sticks and a
crisp salad o f mixed greens with
green pepper and cucumber slices
rounds out the dinner.
Chicken and Vegetables Oriental
is a quick after-w ork dinner.
Condensed chicken
broth
and
canned chicken chunks take the
work out o f this excellent vegetable-
rich dish. Soy sauce and ginger pro­
vide a decidedly O riental touch.
Serve over hot steamed rice.
Zesty Zucchini Salad will become
a favorite the first time you serve it.
Use the smallest zucchini you can
; find and cut it into matchsticks
about one-inch long. Canned brown
gravy with onions is combined with
; spicy-hot cocktail vegetable juice to
I make a quick but sensational hot
marinade. The marinade is poured
over vegetables and refrigerated.
This is the ideal dish to make the
night before or in the morning
• before beginning the day’s work.
Let it stand overnight or all day to
. m axim ize flavors.
T ry one or more o f these recipes
to take advantage o f the versatile,
popular zucchini.
V. teaspoon ground ginger
1 can ( I0V4 ounces) condensed
chicken broth
2 tablespoons cornstarch
1 tablespoon soy sauce
2 cans (5 ounces each) chicken
chunks
Cooked rice
constantly, until thickened
Add
chicken; heal. To serve; Pour over
rice. Makes 3 Vi cups or 4 servings.
Salad greens
About 6 hours before serving, to
make marinade; In I Vi-quart sauce­
pan over high heat, combine all in­
gredients except zucchini, onion and
salad greens. Heat to boiling.
Reduce heat to low, simmer 3
minutes, stirring occasionally.
In 10 by 6-inch baking dish, ar­
range zucchini and onion; pour
marinade over vegetables. Cover;
refrigerate, stirring occasionally. T o
serve: W ith slotted spoon, arrange
vegetables on salad greens. Serve
with marinade. Makes 4 cups or 6
servings.
Z E S T Y Z U C C H IN I S A L A D
I can (1 0 Vi ounces) brown gravy
with onions
1 can (6 ounces) spicy-hot cocktail
vegetable juice
1 small clove garlic, minced
2 tablespoons olive oil
Vi teaspoon m arjoram leaves,
crushed
4 cups zucchini squash cut in I-inch
long thin sticks
I cup sliced red onion
In 10-inch skillet over medium
heat in hot oil, cook mushrooms,
zucchini and carrots with ginger
until vegetables are tender.
In
small bowl,
mix
broth,
cornstarch and soy sauce until
smooth; gradually stir into hot vege­
table mixture, and cook, stirring
Zeaty Zucchini Sausage M edley.
OPEN 7 Days A Week 9AM to 10 PM
Prices Good Wednesday, August 3 thru Tuesday, August 9, 1983
Discover the Savings on the High Quality Meat Items
Your Family Loves Most! Save Now with These
LOW MEAT PRICES
Make this a Rath Pork and Grill Weekend!
Country Style
S p arerib s
Rath Golden Harvest
Fresh Corn Fed
Pork Loin Reg. 2.38 lb.
? Z U C C H IN I S A U S A G E M E D L E Y
f
—
Vi pound mild Italian sausage, sliced
I cup sliced zucchini squash
• !4 cup chopped onion
Vi teaspoon basil leaves, crushed
1 can ( 19 ounces) minestrone soup
Generous dash pepper
• I tablespoon cornstarch
2 tablespoons water
2 medium tomatoes, cut in wedges
In 10-inch skillet over medium
heat, cook sausage, zucchini and
onion with basil until sausage is well
browned.
Add soup and pepper.
In cup, blend cornstarch and
water until smooth; stir into hot
soup mixture, and cook over
medium heat, stirring constantly,
until thickened. Add tomato; heat.
Makes 4 Vi cups or 4 servings.
Pork Loin Roast
U.S.D.A Inspected
Pork Rib Chops
Norbest
Boneless
Turkeys
Reg.
2.19 lb
Per Pound
Tha common cold is most
communicable
tw o
days
before to two days a i­
tar
lymptoms
Average
with Tender Timer
Pork Loin Chops
K A fM Q ( X O » h M * P y f |t
w e r te r 1 2 » »
moa
oi
*1 .7 8 .»
*1 .9 8 ,»
Bonotew
Tip Steak
»WW AaOtsx
Hitls
Coffaa
M a a i a
t
h
> ■ Ma*, r.se «• az»
Papal • Papal Light • Dial Papal
Papal Proa and Sugar Free Papal
Fiaa
_ Soft
Margarine
Pepsi of
Mountain Dew
395
$999
M *M - »«WISH »1 rasWr
i ss wa «na» a r
*
S paca I t aa. battle«
Ali Portland Aroa Food Sortions
oxcopt Morrison and 122nd * Stark
C H O tc a a e « ra o u N O
M O A CHOICE BEEF AOUNO
AMS the way r w Eka
Fresh, Beautiful Fruits & Vegetables
Drip
E lectric Fare
or AM Furpoaa • AI>0
MY-TE-FMK
An aihirophils is a lovsr of
cats - the word c o m « from
the Greek ailouros. meaning
“ cat," and phitos. meaning
" lo v in g ” or " fo n d o f.
R A T H C X X D E N H A M V » ST
51.2 8 ,»
J1.68 a
$ 9 0 8
tdKg,b-
l tablespoon salad oil
Vi cup quartered fresh mushrooms
l cup diagonally sliced zucchini
squash
Vi cup carrot cut in I -inch long thin
sticks
Coupons Mean Pound
Money
Pork Loin Chops
Boneless
Tip Roast
C H IC K E N A N D V E G E T A B L E S
OM ENTAL
t
R A T H O O C D TM M A A V tt T
P aper
English
N apkins
m u ffin s
et M «heg. 4 >
PICK OF THE CROP
395
a turoa - saam in n at raaal u |
Ftp. a l a • Nap « F
Regular or W ith Pulp
Oranpa
Juica
Sliced
Bacon
89*
$939
MCh
U aa. aaa • Nag. t as
Naturally
Peaches o r
Nectarines
A H ealth ful Snack
or a real braaktaat
treat. Choose from
Northwest
grown Peach««
or large, sweat
N ectarines
Fred Meyer
■ f ONE STOP SHOPPING E CENTERS i
Each ol these advertised item« must be readily available lor aala at or below the advertised price In each Fred Meyer atore, except aa apecitlcally noted in thia ad.
V
31 -21 33