I
Page 6 Portland Observer, October 5. 1963
II1XING SECTION
Dietinq Dill-ights: Short on calories and good too
by Ethel M oore
Here’s somethin« for those o f us
who have a tough time balancing
calories and good nutrition. The
temptation of eating rich foods and
sneaking snacks make it downright
difficult The Dieter's Antipasto
we’ re featuring, is an array o f low
calorie foods seasoned with pickle
dressing to add zesty flavor, which
can be eaten together or separately
when snacking, or served as a meal
The Antipasto is a satisfying dish
with less than 33 calories. The
Chicken Adobo, also flavored with
pickle, is another "d ieter’s meal"
when combined with rice. I t ’s only
283 calories per serving. The
Sardine-Carrot Sandwich, at 233
calories, makes a tasty lunch.
Ad zest to your dieting, get plenty
o f Vitamins A 4 C , protein and B
Vitamins without skimping on good
tasting foods. Try these " D ill-
ights" during September Snack a
Pickle time. Enjoy!
Dash pepper
1 medium dill pickle, diced
2 cups hot cooked rice (no butter)
In large skillet brown chicken in
oil. Drain chicken on paper towels
and discard fat. Combine pickle
. . . .
.
liquid, water and seasonings in same
skillet and add chicken. Cover and
simmer 1J minutes. Add pickle and
cook 5 minutes longer or until
chicken is tender. Serve with rice.
(Makes 4 servings, 28$ calories
c A
j o R n D i IN
i u E r — n C o
n R r O
i T T
S
AR
S A N D W IC H E S
12 medium carrots
Vi cup pickle relish
1 teaspoon salt
12 whole-wheat bread slices, toasted
2 3-% oz. cans sardines
each.)
wooden
spoon,
press 2 or 3 parallel
wooden
spoon,
press
lines into carrot spread. Lay a
12
wed lies
12 lemon
lemon wedges
In small bowl, finely shred
carrots. Stir in relish and salt.
Spread mixture over toast slices.
Drain sardines. W ith handle o f
FredMeyer
___ _____
_ Favorites
SAVE MONEY MOW
Beautiful Fruits & Vegetables
Ravorful, Delicious Meats for your Fam ily
FRESH PRODUCE
MEAT MARKET
Golden Ripe
Young Hen
Turkey
Bananas
Great for
Lunches
Salads. Snacks
or on your
breakfast
cereal
USDA Grade A
Norbest Tender
Timer • Self Basting
12 to 14 lb. average
Reg 98* lb.
Liquid
Hansen's
Dawn
Apple
totee
Detergent
Vanilla or
Vanilla Orange Sherbet
Regular or Unbleached
MY-TE-FINE
MY-TE-FINE
le e Cream
Flour
$±47
Chicken
Adobo
combines
chicken end shrimps with a
teats of dill.
each
D IE T E R ‘S A N T !P A S TO
D ill Dressing: Combine I cup
vegetable juice cocktail. % cup dill
pickle liquid, I tablesppon chopped
onion. I clove garlic, crushed. Vi
teaspoon basil leaves and dash
pepper; chill. Approximately 214
calories per serving, including Dill
Dressing.
C H IC K E N A D O B O
2Vi pound broiler chicken, cut up
3 tablespoons salad oil
% cup dill pickle liquid
Vi cup water
I clove garlic
Combine mushrooms, Vi cup dill
dressing, oil. half the sliced pickles
and salt to taste; chill. Combine
remaining sliced pickles, shrimp and
M cup dressing; chill. Arrange
celery, eggs, tuna, tomatoes and dill
pickle strips on lettuce-lined platter.
Serve with remaining dressing and
marinated mushrooms and shrimp.
Makes 6 luncheon servings.
10 lb. bag Reg. 2.39
Half Gallon Reg. 1.79 to 1.89
First one - Additional at reg. price
22 oz. bottle Reg 1.69
±P iy___
Bathroom
% teaspoon salt
'/« teaspoon monosodium glutamate
V» teaspoon ground ginger
Vi pound mushrooms, sliced
Low calorie dill dressing
I teaspoon salad oil
3 dill pickles, sliced
Salt
I pound cooked shrimp
6 ribs of celery
3 hard-cooked eggs, halved
1 can (3% oz.) tuna, drained
3 medium tomatoes, cut in wedges
2 dill pickles, cut in strips
Lettuce
sardine in each impression. Serve
with lemon wedges and knives and
forks. Makes 6 servings, 23$ cal
ories each.
ES SS*»
Pepsi • Pepsi Light • Diet Pepsi • Pepsi Free
Sugar Free Pepsi Free or Mountain Dew
y
Bor-S Sliced
L unchm eat
Pepsi o r
Fred M eyer
Mountain Dew
Both Tissue
While • Yellow
or Almond I pi»
4 roll peckege
Reg 109
6 »arleties
12 01. pkg
Reg 149
plus dep.
c
98
each
First two - Additional at regular price
All Portland Area Food
Sections except Morrison
or 122nd and Stark
FredMeyer
B
ONE STOP SHOPPING N CENTERS i
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