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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 31, 1983)
Page 6 Portland Observer, August 31, 1963 LIKING SECTION Fish steak: Dining with elegance Fish is a great catch for those who who want to eat lighter without sac rificing flavor or satisfaction. While many fish fanciers favor boneless fillets, fish steaks are a market cut that should not be overlooked. Sim ple to prepare, with a sleek shape that lends itself to elegant presenta tion, they're ideal for weeknight in- a-hurry meals or your most special dinner party. Fish steaks are crosswise cuts taken from the mid-section o f very large fish such as salmon, halibut, swordfish and red snapper. The only bone is a small section o f back bone. They're generally cut 34- to I- inch thick, so each steak makes a nicely sized serving. Whether you broil, bake, poach or grill your catch, an exquisite fish steak deserves a light, perfectly sea soned sauce to complement its deli cate flavor and add a luxurious note. When a simple squeeze of lemon seems spartan, and a pool of melted butter lackluster, you'll be amazed to discover how much you can do with a few choice ingredi ents. a little ingenuity and a touch of salad dressing or mayonnaise. Impressive and colorful, Conti nental Salmon Steaks feature the broiled fish on a bed o f cooked spi- nace and onion rings, topped with a dill cucumber sauce made lively with salad dressing or mayonnaise. To keep the fish steaks at their lender best, measure the thickest part, then cook 10 to 12 minutes per inch of thickness, just until the fish flakes easily. When broiling, it's a good idea to avoid steaks over an inch thick, so the top will not dry out before the fish is thoroughly cooked. Baked Fisherman’s Steaks will net compliments with the cook's choice o f fish and a flu ffy , new-style tartar sauce variation. The light, PORTLAND OBSERVER Subscribe today! "I used to hide behind big coats. N o w I have nothing to hide” — Joanne M. Smith, Claims Associate Supervisor and Weight Watchers Leader, lost 72 lbs., has kept it off for 8 years. "I w ai always con cerned about my weight, but mostly how to camou flage it. I hid behind big clothes, big glasses, and a lot of fat friends. Anything but give up food, my secu rity blanket. Then Weight Watchers taught me not only to change the foods I was eat ing, but also my attitude towards them. These days, I'd rather think about all the nice clothes I can wear I want to show people that not only am I successful, I look the part I” Lose weight once and for all. WEBGIHIT D Join Any Class Anytime N O RTHEAST PORTLAND Continental Salmon S te a k * are juat right tor the lighter w ay w e 're eating today. The broiled fiah la aerved on a bed of apinach and onion ring*, end topped w ith a dill cucum ber aauce m ade lively w ith aalad dressing. The aelad dreaaing comple- airy sauce, which bakes on the fish, combines salad dressing, sweet pickle relish and chopped parsley with stiffly beaten egg white*. Fold ing easily into the delicate egg whiles, the smooth, creamy salad dressing provides a one-of-a-kind flavor complement BONELESS HAM m a n t* the delicate flavor of the fiah and lend* a note of elegance to thia eye appealing entree, Pas* w arm , cruaty hard roll* to com plete the meal. B A K E D F IS H E R M A N 'S S T E A K 6 (2 lbs.) fish steaks, I inch thick 2 egg whites Yt cup salad dressing or mayonnaise 2 tablespoons sweet pickle relish 2 tablespoons chopped parsley Place fish in baking dish. Bake at 350*. 20 minutes. Beat egg whiles until stiff peaks form; fold in com bined salad dressing, relish and parsley. Top fish with egg mixture. Bake at 400°, 10 minutes or until lightly browned. Serve hot. Garnish with lemon slices. Makes 6 servings. Coupons Mean Found Money I I I I C O N T IN E N T A L S A L M O N STEA K S M aranatha Church 1222 N E. Skidmore Sat. 9:30 a m . IN tm e a H a lil Northaaut Portland Cantar 5049 N E. Sandy Blvd. Mon. 7:0 0p .m . Tues. 7:00 p.m . W ed Thura. Fri. Yi cup salad dressing or mayonnaise 2 tablespoons flour I cup milk I cup shredded cucumber, well drained I tablespoon chopped onion Yi teaspoon salt Dash o f dill weed Dash o f pepper 6 ( I Yi to 2 lbs.) salmon steaks, I inch thick 1 cup onion rings 2 tablespoons margarine 3 cups hot cooked spinach Combine salad dressing and flour; gradually add milk. Cook, stirring constantly, over low heat until thickened. Add cucumber, chopped onion and seasonings; heat thoroughly Broil fish 6 minutes on each side or until fish flakes easily with fork. Saute onion rings in mar garine. Place spinach on serving platter; top with onion, fish and sauce. Garnish with cucumber or lemon slices and dill weed Serve with additional sauce. Makes 6 servings. 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