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 ,
»