Page 8 Secticxi I Portland Observer, June 6, 1984
Make-ahead picnic delights
The coming o f what event marks
the u n o ffic ia l opening o f the sum
mer? Why outdoor picnics, o f course!
Picnics play an im p o rta n t part
in m any fam ilies * most pleasant
memories, whether they take place
in the b a c k y a rd , at the sandlot
baseball game or a lush city park.
Years ago, picnics required such
elaborate preparation that the per
son in charge o f the food was often
to o tired to en joy the meal itself.
N ot so today! The modern fam ily
uses convenience
foods
and
prepares some dishes in advance,
leaving the actual day o f the picnic
for festivities.
Take the main course, for instan
ce. W h y la b o r over a hot stove
fry in g chicken when you can buy
frozen fried chicken that rivals the
taste o f that you m ake at home?
P re p a ra tio n c o u ld n 't be sim
pler— the pre-cooked pieces are just
warmed in the oven for about half
an hour. Do this the night before the
picnic while you prepare the accom
panying dishes, then refrigerate the
chicken overnight.
S avo ry H a m and Swiss Spread
goes w ell w ith frie d ch ick en , and
can be served fro m a crock w ith
crackers on the side. An easy, no
cook mixture o f condensed cream of
o n io n soup and a package o f so f
tened cream cheese forms the basis
o f the spread, which also contains a
can o f deviled ham, shredded Swiss
cheese, green o n io n , m ustard and
pepper. L ik e the ch ick en , this
spread can be made the night before
your outing.
A n o th e r good " m a k e -a h e a d "
a d d itio n to the picnic menu is
M a rin a te d V egetables, a creative
alte rn a tiv e to the carrot curls and
celery sticks generally served at pic
nics. In this recipe, ca rro ts ,
cauliflow erets and green beans are
cooked in condensed chicken broth
with seasonings. Then lemon juice,
sugar and pitted ripe olives are ad
ded and the dish is ch illed fo r at
least six hours.
T o com plete the picnic, serve a
selection o f fresh fr u it. It w ill
provide the ideal fin a le to a meal
that can be made ahead w ith a
m in im u m o f hassle — leaving you
fresh and relaxed for the first picnic
of the season!
2201 N. K illingsw orth
pieces (3 cups)
!A cup lemon juice
% cup sugar
I can (about 6 ounces) pilled ripe
olives, drained ( I
cups)
In 10-inch sk illet over m edium
heat, combine broth, bay leaf, basil
and pepper; heal to boiling
Add carrots, cauliflow erets and
green beans; reduce heat to low
C o ve r; sim m er 5 minutes or until
vegetables are just tender.
Add remaining ingredients; pour
into shallow dish. Cover; refrigerate
at least 6 hours. Stir occasionally.
Remove bay leaf Serve with slotted
spoon. M akes 7 '/i cups or 10 ser
vings.
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Picnics can ba haasla-fraa with frozen fried chicken and make ahead
dishes such as Ham and Swiss Spread and Marinated Vegetables.
Lean Ground Beef
S a fe w a y Q u a lity B eef
N ot To E x c e e d 2 3 %
Fat C o n te n t
Save 39< P er P o u n d
Boneless Turkeys
M A R IN A T E D V E G E T A B L E S
I can (1 0 Vi ounces) condensed
chicken broth
1 medium bay leaf
2 teaspixins dried basil leaves, crushed
1/8 teaspoon pepper
2 cups diagonally sliced carrots
2 cups cauliflowerets
*/> pound green beans, cut in 2-inch
Salvation Army band
to grace festival
T h e S a lv a tio n A r m y ’ s Rose
F estival Hand w ill be in concert
Saturday, June 9, 1984, at 7:00 p.m.
They will be playing at the Portland
Tabernacle Corps, 1785 N .E Sandy
Boulevard.
This band, which w ill be m arch
ing in P o rtla n d ’ s Rose P arad e
early that same day, is made up o f
the P o rtla n d T a b e rn a c le Hand,
bandm aster Steve S m ith and the
Sacramento, California Band, band
master Gordon Damant.
Joining the band w ill be the
Singing
Com pany
fro m
the
Salvation A rm y's Pocatello, Idaho
C o rp s. This group o f young
vocalists will also be participating in
the parade Also, a group of women
playing tam bo u rines in unique
Salvation Arm y fashion will add to
the musical evening.
Concert tickets may be purchased
by calling 234-0825 or may be pur
chased at the door. Cost o f tickets is
$ 3 .0 0 fo r ad u lts and $2 0 0 fo r
ch ild re n under 12 and senior
citizens.
I
Pork
Spareribs
Small. Lean
Sides
,?159
A rm o u r G o ld e n S ta r
3 To 7 -P o u n d S ize
Save 29 Per P o u n d
D e lic io u s ly Ph m p
W h o le
Beef Round Tip
W h o le B eef In
A Bag A p p ro x .
10 -P o u n d s
Save 92 Lb.
Dark &
Lovely
elax-A
H A M A N D S B /.S.S SPK EA I )
I can (10 '/» ounces) condensed cream
o f onion soup
I package (J ounces) cream cheese,
softened
I can (about 2 ounces) deviled ham
1 cup shredded Swiss cheese
2 tablespoons finely chipped green
onions
I tablespoon prepared mustard
I /8 teaspoon pepper
In medium bowl of electric mixer,
g ra d u a lly blend soup in to cream
cheese. Beat just u n til sm ooth
(overheating makes spread thin).
A d d h am , Swiss cheese, green
onions, mustard and pepper.
C o v e r; re frig e ra te at least 4
hours. Serve as a spread with assor
ted crackers. Makes about 2 'A cups.
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Q uantities
a 'U1|NI’ // v . x
INI I’DIINI!
Mustard
Greens
SAFEWAY
Compadres
Tortilla Chips
Chunk Light
Tuna
Asst'd Varieties,
16 Oz. Bag
Pacific Friend
6.5 Ounce Can
Tree Top
Applesauce
Original, 25 Oz. Or
Natural. 24 Oz. Jar
2,.s1
Bulk Musili ooms
Bed Bine Tomatoes
Sweet Bing Cheines
fiipe Watermelon
Santiai?
GREEN
Santiam
Green Beans
Cut Or Sliced,
16 Ounce Can
c
49
3,.s1
Kraft
Velveeta
Campbell's
Soup
CREAM OF
CHICKEN
Or Cream Of Celery.
10.75 Ounce Can
Single Cheese
Slices, 16 Ounce
Cream of
Chicken
so :
p
3,.s1
I