•
/-Tifi
Portland Observer, June 27, 1984 Page 7
S lim m e r s S a lo n
4 th o f J u ly tu r k e y b a rb e c u e s
With turkey parts available in the
fresh and frozen meat cases o f
supermarkets year-round, you can
add different cuts of turkey to your
barbecue repertoire. And if you’ve
never tasted turkey on the g rill,
you’re in for a flavorful surprise.
Turkey comes as many ways as
chicken, with a few extras.
Whatever your preference, turkey
parts come packaged for your con­
venience. M ix and match them to
guarantee that every family member
gets his or her favorite part.
BA RBECUED TÜRKE Y PARTS
on turkey parts as described above.
Makes I IZ 8 cups; about 68
calories per tablespoon.
hour. Remove fo il and continue
cooking and turning for an ad­
ditional X) to 40 minutes.
Makes 8 servings, about 410
calories per serving
Combine all ingredients. Brush
Combine all ingredients. Simmer
15 minutes. Brush on turkey parts as
described above.
Makes 1-16 cups; about 31 calories
per tablespoon.
TURKEY D R U M S TIC K S
Grade “ A” Whole Fryers
SAFEWAY
o
TURKEY DRUMSTICKS
ON THE GRILL
f e s ./«
1634 N .E. 7th
Phone: 287 3288
2 tablespoons margarine
2 medium onions, minced
K cup catsup
3 tablespoons brown sugar
2 tablespoons prepared mustard
I tablespoon Worcestershire sauce
I teaspoon salt
16 cup vegetable oil
M cup light corn syrup
16 cup finely chopped onion
I tablespoon lemon juice
S6 teaspoon dried oregano, crushed
Vi teaspoon dried basil, crushed
I teaspoon caraway seed
Salt, to taste
*
t
Sauna Beths and Showers
TANGY TURKEY
BARBECUE SAUCE
HERB GLAZE
POR G RILLED TURKEY
Select wings, wing drummettes,
drumsticks, thighs, or a mixture of
several different parts. Wrap parts
in heavy duty aluminum fo il, dull
side out. Place on ¿rill 6 to 8 inches
from coals, turning occasionally,
for 1 hour. Wings can be added 16
hour later than other parts Remove
the foil, brush with barbecue sauce
or glaze (see below). Continue
cooking, turning often and brushing
with sauce or glaze, until meat is
tender, about 30 to 40 minutes
more.
W eight loss and exercise center
guaranteed to lose 6 8 pounds per
week and feel good Non allergenic
diet supplement. Electric exercise
machine. Also. Body W rep end
Face Lift.
Manor House
Save 2 9 ‘ Lb.
PRPCI-J
TYING CHICKEN,
■
4 pounds turkey drumsticks
16cup butter
V) cup vegetable oil
'A cup sherry
'A cup soy sauce
1 clove garlic, minced
!6 cup chopped chives
'A cup chopped parsley
V4 teaspoon salt
!6 teaspoon pepper
? 7
Cut-Up Fryers
79C-Pound
No Limit
)
'
.
‘s •
Saleway Meat or Beet
1 -Pound Premium Franks Ea.
Regular Ground Beef ApT„s5Lb Lb
Small Sides Pork Spareribs
Fresh Ling Cod Fillets K t" m-
M elt butter and add remaining
ingredients. Marinate turkey in this
mixture for at least 8 hours, turning
several times. Wrap each drumstick
in 16 cup m arinade with heavy
aluminum fo il. Place on charcoal
g rill, turning occasionally fo r I
S u m m er drivers
needed fo r m eals-
on-w heels
Imperial Valley
Cantaloupes
Loaves & Fishes Centers, Inc.,
need summer replacements for
th e ir “ M e a ls -o n - W h e e ls ”
program. Drivers are needed to
ensure the delivery o f hot noon
meals to the elderly in 33 neigh­
borhoods in the tri-county area
through the summer vacation
season.
" A car, a free noon hour, and
an interest in serving the
homebound elderly are the only
requirements needed to be a
Meals-on-W heels v o lu n teer,’ ’
notes Jane VanderPloeg, Loaves
& Fishes volunteer development
coordinator.
To volunteer, call the Loaves &
Fishes center nearest your home
or office, or call the Loaves &
Fishes central services office at
777-2424.
« A
Fresh, Sweet, Delicious
Whole Melons. C ut.. . 29c Lb.
Jumbo
Red Yams
Sweet Juicy
Red Mangos
Red
Garnet
Variety
Tommy
Adkins’
Variety
H otline answ ers
canning queries
f* •'
.? •
No
Limit
-L b .
—
LbS.
Sales Limited To Retail Quan
titles Only. No Limit. No Sales
to Dealers. Some Items Only
Available at 5920 N.E. Union,
St. Johns, Lloyd Center &
6400 N. Interstate. Prices Ef
fective 6/27 Thru 7/3/84.
SAFEWAY
A ’ ’ Food Preservation H otline”
is available again this summer to an­
swer questions about canning,
freezing, pickling, jams and jellies,
food drying, equipm ent, food
storage and safety. Residents of the
tri-county local calling areas may
call 252-4581 or 252-4588 between
8:30 a.m . and 12 and 1:00 p.m. to
4:30 p.m. This phone service spon­
sored by Oregon State University
Extension Service is available M on­
day through F rid ay, July 9th,
through October 26th.
< *
%
.V
Van Camp’s
Pork
& Beans
Latin A m erican
dancing ta u g h t
Party Pizza
CRISPCRPSI
Party Pizza
16 Ounce Cans
Save 59‘ On 3
Latin American dance techniques
for the rum ba, samba, tango and
cha-cha will be presented in a six-
week evening class through P o rt­
land Community College beginning
Monday, July 2nd.
Latin American Ballroom Dan­
cing is taught by Northeast Portland
resident Louise Resleure at the
P .C .C . Cascade Campus, 705 N .
Killingsworth, weekly from 7-9 p.m
for six weeks. Tuition is $14.50 and
registration may be done now
through P.C .C .
Totino’s
Party
Pizza
C R IS P Í RIISI
Asst’d. 9 10 85 Oz
Save 60' No Limit
11
CRISP C R IS I
89
Party Pizza
' W
»
No
Limit
Nabisco
Snack
Crackers
46-Oz.
Steinfeld’s
Pickles
Ï ,
:
Asst'd 7 to 10 Oz.
Save 40' No Limit
Homestylc fresh Dill
Or Mosher Dill Delicious
Save $1 00 »o U »lt
99
k
S'*.
Bel-air
Collard
Greens
8-Pack
Coca
Cola
r-
S'.
•f ’
£ >
/ # Or Turnip or Chopped
Coke Diet Cone Tab
or Caffeine free
too« f or cooro»
IN TMS «fff« H«C«ZMf
f
&
Mustard Greens 1 0 0 /
No limit. Save 77* on 3
fc
16 0z. Btls., Plus Dep
Save $111 Per 8 Pack
D o n a t e b lo o d t h i s s u m m e r .
Cato of 12 . .
S3 89
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