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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 14, 1983)
Portland Observer, September 14, 1963 Page 7 Healthful living made easy T b s N o rth P o rtlan d Cttiseno C o m m itte e board meeting will be held Sept. 1». 7:3 0p .m . at Neighbor. North. 7304 N . Hereford. T h e EHot N e ig h b o rh o o d D e v e lo p m e n t A s so ciatio n w ill meet Sept. 20, 7 p.m . at Untbank Plaza. 2300 N . W illiam . HEEBED LINGUINE 12 ounces linguine noodle. I medium-sized bunch broccoli, cut into I -inch pieces (about 6 cup.) H cup walnuts, coartiey chopped M cup ( H .tick) unsalted margarine 1 tablespoon oil I H pinu cherry tomatoes, stems removed I large dove garlic, minced W teaspoon red pepper flakes I cup chicken broth (made with I unsalted bouillon cube in I cup boiling water) '/« cup fresh parsley, chopped M cup freshly grated Romano cheese In a 6-quart kettle, start cooking the pasta in boiling, unsalted water, following directions on label. Add the broccoli to the linguine during the last 3 minutes o f cooking time. Drain. Rinse with cold water. T o u t the walnuts 3 minutes in a 3S0*F oven. M elt 2 tablespoons o f margarine and the oil over moderate heat in a medium-sized skillet. Add the tomatoes and cook, stirring often. Cook 2 minutes. Add the garlic, pepper flakes, and b u ii and cook 23 minutes longer, until tomatoes are tender but still hold their shape. Remove from heat, cover, and keep warm. M elt the remaining 2 tablespoons o f margarine in the pasta kettle. Return broccoli and linguine to kettle. Toss to coat with margarine. Add the tomatoes in their sauce, the broth, and the parsley Tots to blend. Divide pasta among 4 to 6 plates. Sprinkle the top o f each serving with some o f the walnuts and tome o f the grated cheese. Serve immediately. W ith French bread and green tossed salad with sprouts, this is a very filling meal. Makes 4-6 servings. Note: I f cherry tomatoes are un available, use 6-8 medium tomatoes cut into wedges. Reprinted w ith permission from: Living W ithout Salt, Karin B. Baltzell and Terry M . Parsley, Brethren Press, 1982.) You can make your own pickles by boiling up a little dill, pickling spice, sugar, and white vinegar and then pouring over sliced cucumbers that have been placed in a jar. Cover, cool, and refrigerate. Mg. sodium negligible (Reprinted with permission from Coodwig W ithout a Grain o f Salt. Elma W . Bragg, Doubleday and C o .. 1964.) T h e O re g o n A e e e m M y fo r B lac k A ffa ire third annual membership meeting w ill be on Sat., Sept. 17 at Immaculate Heart School, 2926 N. W illia m ., 10 a.m . to 12 noon. Open to the public. T h e N a tio n a l C o u n c il o f N e g ro W o m e n meet. Sept. 1», 7 p.m . at King Neighborhood Facility. A ll members asked to be present. DANGE FITNESS Featuring Yakitori, < Sushi and Sash imi Now Serving Hawaiian Style Plate Lunch 11 a.m. - 2 p.m. Park Comm. Center BOMN. Foaa gateway autumn? Beef Blade Chuck Old Faithful Brand Safeway Q uality Beef Tender And Flavorful Turkey Norbest, 3*5-Lb. Roasts 1 teaspoon chili powder 2 teaspoons ground oregano ■* teupoons black pepper 1 tablespoon garlic powder (not garlic salt) 2 tablespoons dry mustard 6 tablespoons onion powder (not onion salt) 3 tablespoons paprika 3 tablespoons poultry seasonings Huntfc tomuto M ix all seasonings together and put in your salt shaker. (Courtesy o f the South Carolina Department of Health and Environ mental Services.) iv v v v v w w w v v v v w v v v v v w v v w y School Lunches ; S e p te m b e r IE Texas Chili Mixed Vegetable Salad w /ltaU an Dressing Cinnamon Roll Apple Wedges M ilk T h e N o rth e a s t C o a litio n o f N e ig h b o rh o o d s will meet Sept 20. 7 p.m . at King Neighborhood Facility, 4813 N E 7th. T h e W o o d to w n Im p ro v e m e n t A s so ciatio n will meet Sept. 21, 7:JO p m. at Odd Fellow . H a ll, 700 N E Defcum. " IN a u : A W o m e n o f th e I K u n g ." showing twenty year» in tlie life o f a tribeswoman changing from a nomadic way o f life to more modern w ay. will be shown Sept. 2 2 .7 :3 0 p.m . at Lew i. A Clark College. Aubrey Watzek Library, at no charge. On-íí«“- N u M ad e M a y o n n a ise 3*P o u n d C o ffe e T o m ato Sau ce Maawell House. Assl'd Grinds 8-O u n i B ath ro o m T is s u e t «n • H u n ts T o m a to PaM e f» ! BANANAS Totted Salad with Ranch Dressing W arm Garlic Bread Orange H a lf M ilk S e p te m b e r? ! Wiener W rap Celery with Peanut Butter D ip Spicy Applesauce Granola Cookie M ilk Fancy N o . 1 B ananas G o ld e n R ip e . . . A R eal Lunch B ox F a v o rite i S e p te m b e r 22 Oven Baked Chicken Potato Salad Apple M u ffin ' Vstlriu., II SUNKIST VALENCIA I O ran g e s EXTRA LARGE I SALAD SIZE B ell P e p p e rs T o m ato es Prices Good 9/14 Thru 9/20 At Safeway In The Portland Area SAFEW AY * 6 * „ 'M u n , »
