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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 21, 1983)
Page 6 Section I Portland Observer, December 21,1983 LIKING SECTIO me KINGS. MNSOM. p S w t U u f g ua C^atbaa J ia it t /etaJr^ S3D S.W . 6th Avenu» Portland, OR 9J3M Phone 22M 44B Christmas Make Ahead HOLIDAY BUFFE Lets Hostess Enjoy The Party Fun. It's the whole point in having a party during the holidays. And it should be fun and enjoyable for you. on crackers, too. Who could resist hors d’oeurves of Frie Won Tons or Chick’ N Wrap-Ups? All but the cooking of these two snacks can be doi| prior to the party. Marinate the chicken strips the day before in soy sauce or Italiai salad dressing. Then just roll them up, wr in bacon, place in a covered baking dish a: refrigerate. Thirty minutes before the gues arrive, bake the Chick’ N Wrap-Ups and ti the prepared ahead Won Tons. Serve the hot with tangy Savory Sweet and Sour 1 B-ounrr |iackngi- cream cheese, softened 1 teaspoon lemon juice 1/4 cup grated Parmesan cheese 2 tablespoon» pim iento. diced 1 tablespoon chili sauce 1/3 cup cream style cottage c h rr w . drained 1/8 teaspoon onion »all 1/8 traspoon garlic powder 1/4 cup »nipped parsley in a I-quart mixing bowl, beat cream cheeue and lemon juice until fluffy. Divide into two portion»; into one portion, stir Parmesan cheese, pimien to and chili »auce. To second portion add cottage cheese, onion »alt and garlic powder; beat until nearly »mooth. Stir in parsley. Make» 2 »preads; 3/4 cup each. Store in »ealed container» in refrigerator until serving time. Serve along with raw vegetable» and cracker». FRIED WON TONS 1 cup cooked diced ,x»rk 1/2 cup liean »prout», coarsely rhop|w d 1/2 cup minced water chestnut» 1/4 cup chopped green onion» 2 tablc«|MM>n» »oy «auce 2 drops sesame oil ground red p rp |ie r Io ta»te 1 16-ounce package won ton »kin» Mix all ingredient» except the won ton »kin». In center of each won ton »kin place one teaspoon filling. Moisten edge» of the »kin with water, fold opposite corner» together, forming a triangle, then seal edge». Bring the two point» together, moisten and seal. Deep fry won ton», a few at a time, until golden brown. Make» 48 won ton». Serve with Savory Sweet and Sour Dressing. SAVORY SWEET AND SOUR DRESSING ( condensed tomato soup »alati oil vinegar sugar OFF Rag. NOW ♦76°° ♦200°° •120°° ♦80°° 14K . Diam ond Pendants................. *162" 14K . Diam ond Rings........................ *396“ 14K. Jade and D iam ond Rings__ *240" 14K. Diam ond Earrings................... *100" Plus m uch, much m orell * Free 14K. floating heart with every purchase over ’50®*' * Free 14K. floating heart with diamond for any purchase over , 1 0 0 *°l W e also offer quality jewelry and watch n sirs. Dressing. A taco flavored Mexican Munch recipe featuring a variety of crunchy items like potato sticks, shredded corn squares, French- fried onions and peanuts is a zesty change from chips. VEG ETA BLE C H R IS T M A S TREE GET-TOGETHERS CHEESE SPREADS I can 1 cup 3 /4 cup 1/2 cup 25% - 50% is onion find garlic flavored. Prepare them the day before the party. Then refrigerate until party time. These two spreads are gr W ith the help of these easy and delicious make ahead recipes, you’ll be out of the kitchen and enjoying your party m no time. This easy to create Vegetable Christmas Tree is an alternative to the relish tray and serves as a festive centerpiece, too. Start with a Styrofoam cone and secure a layer of leaf lettuce or spinach to the cone with toothpicks. Now simply decorate the tree by attaching your favorite raw vegetables with toothpicks. Guests will enjoy selecting vegetables from the tree and dipping them in Get-Togethers Cheese Spreads. A cream cheese base is used for two spreads— one is spicy and the other '5 ^ 2 - I m edium onion, coarsely chopped 1 clove garlic, minces! 2 tallies,x>ons lemon juice 1/2 teaspoon each «all anti pep,x-r Place all ingredient» in blender container, cover and process until smooth. Chill thoroughly before serving, preferably 24 hour». Make» about 4 cups dressing. Use as a dip for Fried Won Ton» and Chick N Wishing you a Wrap-up». W MERRY CHRISTMAS ' CHICK’N WBAP-UPS I cup »oy »auce (may sulistitute Italian salad dressing) 4 green onion», minced 1 tea»,xxin ,w-p,x-r 6 honed anti skinned chicken hreaats 12 baron stri|>« 24 toothpick» and HAPPY t NEW Y E A R ! fr°m g In a small mixing bowl, combine »oy »auce, green onion» and pepper. Slice each chicken breast into 4 «trip». Place chicken »trip» in a Season Serve marinating container and pour »oy «auce mixture over the »trip». Seal; refrigerate overnight. Invert container occasionally. Slice bacon strips in half. Remove chicken strips from marinating con tainer. Roll up each chicken »trip and wrap with half »lice of bacon. Secure with toothpick. Place Chiek'N Wrap-Ups in baking dish. Bake at 35 0° for 30 minutes or until done. Makes 24 Chiek'N Wrap-Up». Serve hot with Savory Sweet and Sour Dressing. MEXICAN MUNCH 1 3-ouncr can French-fried onions 2 cups bite-size shrethied corn square« 3 /4 cup Spanish [x-anuts 1 4-ouncr can ,x>tato stick» 1/4 cup butter or m argarine 1/2 o f a I 1/B -ounrr package taco seasoning mix SE 20th it D IV IS IO N Foiesl Grove 2329 PACIFIC 14410 SE D IVISIO N SE 72nd b FLAVEl Oregon City 878 MOLALLA 3956 SE POWELL NE 16th b FREMONT Canby 1051 SW 1st |yE 74lh b q h s a N W BURNSIDE at 21st LLOVDCENTER HILLSBORO 960SEOAK SAN RAFAEL 1(10 NE 1Z2nd T R A QQQQI L L In a I3x9x2-inch baking pan,combine onion»,cereal,peanuts and potato sticks. Melt butter or margarine over low heat; drixxle over mixture in baking pan and stir well. Sprinkle seasoning mix evenly over mixture, mixing well. Bake in 3 0 0 ° oven for 30 minutes, stirring occasionally. Allow to cool and store in air-tight sealed container. Makes about 7 cups. I * • ». - » •t , - £» & M l ■¿f
