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
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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 .
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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
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P ep p eron i
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m l Or lie r i
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«
te jv
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( 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