Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 21, 1983)
r o m a n o u o s e r v a r , a o p i w i i u w a t , 1900 r a y o , PERS Warm those chilly evenings A new recipe may be just the thing you need to perk up your fam ily's weary tastebuds. W hy not do it with Autumn Vegetable Soup? It turns everyday ingredient« into an exciting taste sensation. Ham hocks, turnip«, celery and green beans make this savory soup mouth watering. A nd, wholesome barley makes it even more enticing. W hile adding a rich texture and full grain flavor, barley also provides protein, thiamin, phosphorous and iron. r^bU1‘ d,,h ,ike A u ,u m " vegetable Soup, you don’t need much else on the menu. Just add corn bread, a tossed salad and fresh fruit for a delicious fall bill o f fare. And, if you're lucky enough to have any left over, fill a vacuum bottle with piping hot Autumn Vege table Soup. Pack along a sandwich and you’ll have a hearty lunch that hits the spot on cold weather days. A U T U M N V E G E TA B L E S O U P 3 q t. water 3 large ham hocks ( m to 2 lb.) 2 beef bouillon cubes 1 garlic clove, crushed Dash o f pepper b cup pearled barley 2 large carrots, sliced I large turnip, sliced H cup celery slices One 10-oz. pkg. frozen green beans or I H cups cut fresh beans 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes Combine water, ham hocks, bouil lon cubs, garlic and pepper in 4 H - qt. Dutch oven. Bring to a boil. Re duce heat Cover; simmer 3 hours or until ham hocks are tender. Remove ham hocks; trim meat and add to soup, if desired Add barley; cover. Return to a boil; simmer 20 min utes. Add vegetables and parsley. Cover; continue simmering 20 to 30 minutes or until barley and vege tables are tender. Skim fat. if neces sary. Makes 8 to 10 servings. & CAR TELEPHONES THE BEEPER PEOPLE. A utum n Vaqatabla Soup Moss control time is here Fall wet weather will soon have moss reappearing in the home land scape, according to Ray McNeilan, Oregon State University Extension home gardening agent. Moss can become a problem on roofs and on patios, sidewalks and steps. It will shorten the lifespan of a roof if it is not controlled. And it can create hazardous slippery surfaces on patios and walkways, where it grows along with algae and lichens. Moss thrives in damp, shaded locations. It is commonly found on he north slopes o f roofs, or in places shaded by overhanging trees. It also builds up on little-used patios and walkways that remain wet for extended periods. The first step in moss control, says M cN eilan, is to scrape away as much moss as possible. After that, several alternatives are available to keep moss from returning. Sprays. Commercial moss sprays are most effective when the moss is actively growing during the rainy seasons in the fall, winter and •■pring. I f possible, spraying should be done when rain is not likely for several days. Sprays containing zinc sulfate inonohydrate are readily available for home use and are safe around plants. Zinc sulfate monohydrate also comes in granular form for dry application. Follow label directions. Zinc-based sprays will corrode copper gutters and downspouts and should not be used when they are present. Metal ridge caps and flashings. Zinc-galvanized ridge caps or cop per flashings are effective for 10 to I5*feet down from the ridge o f most roofs. And on wood shake roofs, a copper wire stretched across the ridgeline and the middle o f the roof will provide some control. Patios and walkways. The same moss control chemicals used on roofs will do the job on slippery walking surfaces. M ix the chemical in water and add some detergent to insure complete wetting o f the moss. The solution can be applied with a sprayer or sprinkling can. IV A W A -.-A W W .W .W .W .V .W ) ] Mt IRTE tW E ST PBI 3DUC JT Si I L E X.I.I........1 I T illa m o o k C h e d d a r C h eese M e d i t i 111 2 -P o iin d $099 Loaf 1 I S m u c k e r’s P re s e rv e s 1 © B R ...^ ..,$159 F (> I 7 1 3 S .W . 1 2 th S treet w v S tta « a tw *rn !• < > / ■ I P h ila d e lp h ia I C re a m C h e e s e G « P 4 0 -G a llo n L a w n & L e a f B ag © ? -~ ;$ 1 7 5 W .10 < s” f Fach 9 -fs O O c Tow n H ouse C o rn e d B e e f @,,99' Quality Beef Whole, Bone-In. A Family Favorite! M e d a llio n G am e H en s N ew ^ Crop O cean Spray D rin k Box i Mexican Taco ■ Shredded Lettuce A Tom ato ! W hole Kernal Corn ! Birthday Strawberry Shortcake ! with Whipped Topping P u re x B le a c h Round Steaks Sdhool Lunches • Sap t am bar 26 A ...... $*»2 9 ’ » • K «> W ’s r / z r (L im it 3 S te a k s A t T h is L o w P ric e ) Lb. akmixik ARMIMI* B oneless H um p B e e f R o ast H ound Tip Lucerne H alf G allon Size Q uaker N a tu ra l C e re a l £'48* M a rin a 2 -P ly T o ile t T is s u e H a le y ’s H o t O r R e g u lar C h ili ■c«no«a. / O ran g e S h e rb e t C o m b o S co tch Buy L ig h t S p re a d £ /r i JUMBO JUMBO J . z $*|28 9 ; N il dogs hotdogs ' ' . ’.«Z M eat O r B eef A rm o u r H ot Dogs $ f2 8 JL a Jumbo i S i/e.l m . Lunch Di D in n e r T reat! I Lb Pkg Red Or Golden Delicious Apples A swM led llaaw as I Pah a $ 1 ) 1 t . M ilk ! Saptam bar 27 I Barbecue Pork on Bun [ Green Beans { Orange Wedges J Peanut Butter Cookie • M ilk i • Saptam bar 28 • Beef-Tomato Pizza i Carrot Coins with Ranch Dip ! Fresh Pear H a lf ! Nibbles ¡M ilk O cean S pray Fruit D rin k s $149 Cranapple. Cran-G rape. Cranico! D rink. 48-O z. B o ttle I I ! Saptambar 29 ! Fish n Chips ! Tossed Salad with French Dressing» j Apple Wedges ! M ilk i ■ j Saptam bar 30 } • j • i i Vegetable Chowder Hot Chickenwich Tater Tots Sliced Peaches M ilk IVAWAVAWAWAWAWAW •ancy' S w e e t C risp C arro ts c S a la d S ize T o m a to e s S w e ¡et e t R ip e H o n neydew e H a ll M e lo n s 5 9 La 98 Fall C lea n in g W index C lean er 129 W ith 'T rig g e r S p ra y 2 2 -O u n c e B o ttle SAFEWAY AMERICA’S FAVORITE FOOD STORE G ood S e p t. 21 Thru S ept. 27 A t A ll S a fe w a y Stores In The P o rtlan d A re a . Sales Lim ited To R etail Q u a n titie s.
