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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 1, 1984)
Page 8 Portland Obaen/ef, February 1 . 19®4 Lamb: A versatile meat for a 'different' meal Vi teaspoon freshly ground pepper 14 cup wine vinegar 3 tablespoons beef consomme 3 tablespoons light rum I tablespoon fresh dill weed, O R 16 tsp. crushed d ill seed I tablespoon fresh, chopped parsley W h a t’s really great for cookouts? l.a m b — lender, juicy, special! And a new way lo gel the good from a leg o f spring lamb is with Ibis recipe for butterflied l.am b Leg. I l ’s boned, seasoned and grilled for aboui 15 minutes on each side. Hamburger»? No, Lam b burgers A u Rhum. You've guessed il. the burgers are flavored and made succulent by adding a bit o f dark rum. Here’s a version o f Country Potato Salad to go along with either one o f the above, using the nutritious red new potatoes and a light oil and vinegar dressing. Cooking out? Enjoy! b U T T E R F L IE D L E G O F L A M b 1 4 to 5 lb. leg o f lamb, butterflied 'A cup oil 14 cup red wine vinegar 2 cloves garlic, crushed I teaspoon salt •/, teaspoon pepper Have your butcher bone a leg of lamb butterfly style. Skewer any loose pieces o f meat compactly. Combine oil with vinegar, garlic and seasonings Rub meat on both sides and let stand in the marinade one hour at room temperature or for several hours in the refrigerator. Place lamb on an oiled grill; broil 7- 9 inches from source o f heat for 20 minutes on one side; turn and broil 15 to 25 minutes on other side to desired doneness Makes 8-10 serv ings. dissolved. Add the dill weed, parsley and oil. Pour over the potatoes, scallions and celery; toss gently, so as not to break the potatoes. M ix until all liquid is absorbed. Garnish with the hard-boiled egg and chives. Serve chilled or at room tempera ture. Serves 6. V» cup olive oil I hard-boiled egg, chopped and freshly snipped chives for garnish Cook potatoes in salted water for about 20 minutes, or until just ten der Cut into quarters (do not peel) Place in a serving salad bowl; add scallions and celery. In another bowl, combine salt, pepper, con somme and rum. M ix until salt is T e n d e r. Juicy le m b i & I U Prices good W ed.. Feb. 1 thru T u b s .. Feb. 7. 1 9 M Open a W eek 9AM to 10PM Discover the Savings onJFresh Comfed Pork % OFF Bgft P ro c e s s 'd in H ie N o rth w e s t BAW-S FRESH CORNFEP P O R K ! f O U N T R Y P O T A TO S A L A D 20% Off 12 red, new potatoes, washed 3 tablespoons finely chopped scallions I cup chopped celery I teaspoon salt Assorted Pork Chops Country Style Spareribs Pork Loin Roast.-— Pork Loin Chops Pork Rib Chops—- Pork Shoulder Roast Fresh Pork Spareribs Fresh Leg of Pork— Fresh Leg of Pork... Pork Shoulder Steak B 'ad e and H ib en d Pork lo r n It i R I I K U E D LA M b b U R G E R S AURHUM I l.b ground lamb 1 tablespoon prepared mustard 2 tablespoons chopped onion 1 clove garlic, minced 2 tablespoons seasoned bread crumbs 2 tablespoon* dark rum Salt and pepper to taste *ork losn Butt Cut Bon»-m Who«« or Sh«nh Malt Combine lamb, mustard and all the ingredients. Shape into four pat tics. Brown slowly on each side over grill Serve, topped with a slice of onion and a ring o f green pepper. Serves four. Regular Savings I ‘ I.B5. 2 .0 8 , 43£ M.65 2 .0 8 , 43,u •1.65, 2 .0 8 , 43* •2.45, 3 .0 8 , 63' s2.29 „ 2 .8 8 , 59* s1.58* 1.98,* 40' M.74* 2 .1 8 , 44c s1.83* 2 .2 9 , 46' $1.9h 2 .3 9 , 48' •1.74. 2 .1 8 . 44* one of the most own distinctive palate Stoch Up Your Freezer Today! W B MEAT COPIONS QWPC OUR TRIM SAVES YOU MONEY Fred Meyer has a strict trim m ing policy known as the "(iourm et's Trim ' We remove all excess fat. tough portions, and bone before weighing This leaves just enough fat for excellent taste while ensuring that you're pay ing for delicious, lean meat We show you the best ways Io cook your favorite meal we explain the meaning o( terms like cut and grade we'll explain the importance of marbling in selecting a lean lender meal and we ll tell you why different cuts are cooked differently all lot you for f RF.E' At your favorite Fred Meyer Meal Department R e g u la r o f C a ffe in e F ree M aryland crab cakaa Use crabs! 2 6 o / pkgs frozen crabmeat, thawed, drained, flaked 1 1 cup soft bread crumbs 1 egg, bea'en 2 tablespoons mayonnaise 2 tablespoons finely chopped onion I tablespoon chopped parsley I I teaspoon salt O il Tartar Sauce ( onibinc crabmeat, crumbs, egg, mayonnaise, onion, parsley and salt, mis well. For each crab cake, spoon approximately 16 cup crab meat mixture into 16-inch o f hot oil; shape into patties, pressing lightly with turner. Fry 2 to 3 minutes or until golden brown, turning once. Serve with Tartar Sauce Gofcf-ra^So/t Margarine 39* FtrW fuso • Additional al Paa P' I 18. lub Pagular I 0 9 W h ite or A e a o r le d C olor» G r a p e Of I O O \ P u re F lo r id a O r a n g e o r G r a p e fr u it C h ic k e n N o o d le or M u eh room V a n illa o r V a n illa O r a n g e S h e r b e t MJ>. B ath Tissue M Y-TE-FINE F ru it Juices Campbells Soup M Y - 1 c -r ir lE Ice Cream 58* 68* 189* 99* flrU l u » • A d d llu m tl « • » 4 ,WI P»il » • » 1 2 * Flrti Ihr»* • additional at Hay Price IJ a t can Peg T9' la 1 0 9 Fresh, Beautiful Fruits & Vegetables PICK OF THE CROP Red & Golden Delicious r Irsi (hr«« • IO*e or. con •< Frit» BO* to <S Coke • Tab D ie l Coke or Sprite $ I 77p e a c h d tp F lr t luto • additional el Paa Price Half halion Paa I. T9 le 1 89 6 p a t h • 12 o l can* Restaurant-Quality Delicacies MEYER'S PEU TiUamook Apples — . C aen 2 lb. Loaf Your Choice Sharp Cheddar • Monterey Jack • Medium B ab y Loot Beg. S.59 lo 5.99 TARTAR SAUCE 1 cup mayonnaise 2 tablespoons chopped dill pickle I tablespoon chopped capers I tablespoon chopped parsley I tablespoon chopped onion ,” ’Pped pimiento (. ombine ingredients; mix well. ( hill. 8 servings. Fred Meyer ONE STOP SHOPPING J CENTERS I Each of these advertised Heme must ba readily available for sale at or below the advertised price in each Fred Mayer except as sp^ ad Portland and Vancouver Food Sections except Morrison and 122nd 4 Stark. 1c* 0^ 52 (PAL k d Q)
