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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 30, 1983)
Portland Observer, November 30, 1983 Page 7 Mustard adds zing S H E L L S T E A K W IT H M U S T A R D CREAM (Serves*/ 4 shell steaks, about 8 ounces each I tablespoon butter 1 tablespoon oil 2 shallots, chopped Vi cup cognac 1 16 cups heavy cream 2 tablespoons Dijon-type mustard salt pepper In a large skillet, saute steaks in butter and oil to desired doneness. (Rare is suggested.) Turn once. Re move and keep warm. Pour o ff h alf the drippings in skillet. Add shallots and cook until softened, stirring often. Add cognac to deglaze skillet. Cook until skillet is almost dry. Add cream and sim mer until sauce is reduced to about I cup. Stir often. Strain sauce and re turn to skillet. Blend in Ihustard. Season to taste with salt and pepper. Add any accumulated juices from steaks to skillet, blend. Serve sauce over steaks. Suggestion: serve with roasted new potatoes and sauteed fresh spinach. 2 tablespoons chopped parsley 2 tablespoons tarragon, crushed Vi teaspoon salt 1/8 teaspoon pepper generous dash o f cayenne pepper 2 tablespoons lemon juice Yt cup cognac Yi cup heavy cream 20% i i i OFF SPECIAL ON RETAIL PRICE OF CUT GLASS b MIRRORS UNION AVENUE GLASS COMPANY In a bowl, blend mayonnaise with next seven ingredients. Blend in lem on juice and cognac. W hip cream to soft peaks. Fold into mayonnaise mixture. Cover and chill. Serve with cold cooked seafood or fresh vegetables. ALL TYPES OF AU TO , PLATE .n d W IN D O W G LA SS i Storm Doors and Windows i ■ •106 N.E. Union Avenus Portland. Oregon 97211 ONE COUPON I PER PURCHASE L ...... Sliced beef eteak. toppad with mustard aauca. makaa a hearty dlnnar dish. OPEN SA T. 9 12 PHONE 289 8887 I I W IT H COUPON I PEACE .A N E W M A Y O N N A IS E F O R S E A F O O D (M akes 2 cups/ I cup mayonnaise, homemade or commercial 1 teaspoon Dijon-type mustard 2 tablespoons chopped chives Poinsettias can live Poinsettias for Christmas come in a variety o f looks but no matter what the size, shape, color, selection and care guidelines for poinsettias are the same. Selection guidelines: •Green foliage all the way to the soil line indicates a disease-tree plant with active roots. Look also at the flower. I f it is tight and green rather than expanded and yellow, the plant will last longer. • I f the buttons have turned yellow and the flower has opened, the plant’s life will be shorter. Care guidelines: •O n the trip home, wrap the plant in paper to protect it from cold tem peratures. Once home, submerge the entire pot in water until air bub bles stop rising. Then water again only when the surface o f the soil seems dry. •T h e best room temperature for poinsettias is 65 ’ -70 °F. by day, 55’ - 6 0 ’ F. at night. They need sunlight, if available, but if placing the plant near a window don 't let the leaves touch the windowpane or they will shrivel and drop, M cNeilan adds. •Several weeks after bringing the poinsettia home, soluble fertilizer can be added to the water given to the plant, using one-fourth the dilu tion required for houseplants. The plant can be fed every three or four weeks, as needed, to keep it active ly growing. School Lunch M onday, Dec. 5: Mexican taco, shredded lettuce/tom ato, whole kernel corn, apple wedges, m ilk. Tuesday, Dec. 6: Turkey & gravy, whipped potatoes, tossed salad w / dressing, whole wheat roll, sliced peaches, Christmas tree cookie, milk. Wednesday, Dec. 7: Sausage pizza, tater tots, carrot coins w /d ip , chilled pears, m ilk. Thursday, Dec. 8: Country style steak, fluffy rice, tossed salad, orange half, m ilk. Friday, Dec. 9: Toasted cheese sandwich, french fries, celery chunks w /peanut butter dip, fresh pear half, milk. School Breakfast M onday, Dec. 5: Peach slices, toasted buttered bun, sausage patty, m ilk. Tuesday, Dec. 6: Apple wedges, cheesey English m u ffin, milk. Wednesday, Dec. 7: Orange juice, whole wheat roll w /peanut butter, m ilk. Thursday, Dec. 8: Chilled pears, cinnamon roll, m ilk. Friday, Dec. 9: Orange half, pumpkin bread, m ilk. Fresh Pork»Sparcribs B o n eless Chuck Roast Safeway Q u a lity eS Roast. D e lic io u s . Boneless C h u c k S teak . . . Lb. I ’8 S m a ll Sides To B ake O r B B Q , M eaty Ribs. Safeway Q u a lity •JIMMY $ "J 68 GERM AN W ieners S au sa g e »-XLC’";*1$Q 38 B o n e le ss H am = s3?? S lice d M eats S lic e d B a c o n -? .5! 68 HHAN» C h ick en M ild H o i O t S p « A i.l H . i l p . »FA N X l-L b Water* ! Found Pat kaqe K u d tliq * Heel H u m O r T u rke y K o u n d e le l t hl< U r n S i n k s M in i D r u m s 12 0 / Brawny Towels I in i's t Q u .ilitv D i's iijn i'r R o lls d ie l ES J 99 M AYTH Sm okies?; 7 9 ‘ Lunch M eats »24 P ep p eron i S m l Or lie r i O u n t r Pkq _ iNrrf 8/ OWi « te jv (>/ . ( H e ar M ayer V a r ie t y P a k 12 0 / II«» .1 O u t i t e P at kage 6-Pack % Pepsi Pound Coffee I du aril’s. A»*t'd G rind* I IP». I Iqhl Sugar I i**e Pepvt f rpp O i Ml D p » • V * Y '* » . C « A fe P lu s Deposit Star-Kist Tuna L ig h *. O il O r W a te r I ’ . i i k , 6 5 - 0 / 68 , Ç > Star-Kist mu i,nu S — ** % Star-Kist T o o th p a s te Haley’s Chili English Muffins Regular Or H o t. 15-Oz. W rig h t's S o u rd o u g h . S p lit O r S lic e d . 1 4 - 0 / M rs 3 1 Fancy B an an as Keg. O r M in t, 4 0 O ff L ab el 8 . 2 - 0 / . $829 X Lb. X V ic k ’s N y Q u il N ig h ttim e C o ld s M e d ic in e . 1 0 - 0 / . Number 1, Golden Ripe. Plump And Delicious, Fresh From The Tropics M in i 4** V D e c o ra te d P re P o lle d N avel Orangesu'r,3 , m 1 C h ristm as Trees s3?.8 Tender B roccoli 5 9 ‘ Y ellow O n io n s 5?.99< 59 R ipe T o m a to es 59,t M ushroom s Hag . She r r s P ric e s Good Nov. 30 Thru Dec. 6 At All Safeway Stores In The Portland Area. Limited To Retail Quantities. H u lk S e le c t V o u i O ’, n ’ $ 1 Ib X SAFEWAY
