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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 31, 1984)
Portland Observer, October 31, 1984, Page 9 Plan ahead fo r Thanksgiving The Thanksgiving Holiday is set aside io feast and celebrate with family and friends. The real reason for such a day is to give thanks — for blessings received and fo r blessings yet to come. But the plan ning for the feasting traditio n ally calls for a big gobbler, though for smaller groups, a number o f C o r nish hens or a roasted chicken can serve as well and be p o rtio n -c o n tro lled . The dressing is a must, whether you stu ff it in the bird or cook it separately. Either or both the Sausage Dressing or the Sou thern Rice Dressing might fit well into your menu. The Spiced Cron- berry Relish is a perfect accompani ment. This sauce is uncooked, with all the healthful value o f raw fruit and a delectable flavor. Give your creamed onions a new zip and try this Sweet P o ta to Pudding — a flexible creation that can be served hot or chilled. Round out your b o u n tifu l table w ith other traditional favorites. Enjoy and Be thankful! dium heat, in I inch boiling, salted water, heat onions to boiling; cover and cook 10 to 13 minutes until len der. Meanwhile, in medium sauce pan over medium heat, melt butter, stir in flour until smooth; slowly stir in milk and salt and cook, stirring constantly, u ntil thickened. Add shredded Cheddar cheese; cook over very low heal, stirring constantly, until cheese is melted. Drain onions and place in serving dish; pour on sauce and sprinkle with paprika. Makes 8 to 10 serv ings. In a large bowl, thoroughly blend the rum with the mashed sweet po tatoes and bananas. Gradually add the m ilk , and mix u n til smooth. Add remaining ingredients and mix thoroughly. T u rn m ixture in to a well-buttered one-quart casserole Bake in pre heated oven at 300 deg for about 30 minutes, or until pud ding is firm and top is golden brown. Serves 4 to 6 as a hot side dish. M ay also be served chilled, then sliced thinly and lopped with cream cheese or with a warm cocoa- nut sauce. 5 W E E T P O T A T O -B A N A N A P U D D IN G 2 cups mashed cooked sweet potatoes 114 cups mashed ripe bananas I or 2 tablespoons Jamaica rum, light or dark 1 cup milk 2 tablespoons sugar 4 teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon grated nutmeg 2 egg yolks, beaten well 3 tablespoons chopped seedless raisins S O U T H E R N R IC E D RESSING 2 tablespoons flour 2 tablespoons vegetable oil 1 cup E A C H chopped onions and celery '4 cup chopped green pepper 2 cloves garlic, minced '4 pound E A C H lean ground beef and pork *4 pound chicken giblets, chopped 2 teaspoons salt !4 teaspoon E A C H ground black pepper and red pepper I cup chicken broth OR water 3 cups hot cooked rice I cup sliced green onion tops Brown flour in oil until it is a deep ed-brow n, stirring constantly to nrevent burning. Add onions, cel- ry, green pepper and garlic. Cook until vegetables are tender. Stir in neef, pork, giblets and seasonings. Continue cooking until meat loses its color. Blend in broth: cover and simmer 23 minutes. Stir in rice and onion tops. Cook 3 minutes longer. M ixture should be slightly moist. Makes 6 servings. 54 USA G E D RESSING 4 cups corn bread crumbs I cup fresh bread crumbs 2'4 cups hot chicken broth or bouillon I cup butter or margarine I '4 cups chopped celery '4 cup chopped onions 14 cup chopped parsley I cup sausage meat •4 teaspoon thyme •4 teaspoon pepper teaspoon salt •4 teaspoon sage 4 eggs, lightly beaten Combine crumbs in large mixing bowl. Pour broth or bouillon over crumbs; set aside. M ean w h ile, in large skillet or Dutch oven, cook sausage meat, stirring frequ en tly, fo r about 10 minutes; add celery, onion and par sley and saute until vegetables are tender. Stir in remaining ingredien- ts;m ix w ell. Add to crumbs; toss to mix well. Makes about 14 cups, enough to s tu ff a 12-14 pound turkey. S P IC E D CRA NB ER R Y R E L IS H I pound cranberries I apple, cored and cut in quarters 1 cup unsweetened crushed pineapple, drained 14 teaspoon ground ginger 14 teaspoon ground cloves 'A teaspoon cinnamon 2 tablespoons honey or to taste Put the cranberries and apple through food chopper, blender or processor. Use some of the pineap ple juice if you’re using the blend er. Add the drained pineapple, ginger, cloves and cinnamon. Blend b riefly. Taste for sweetness, then blend in the honey. Refrigerate at least six hours before serving. Serves 8 to 10. Fryer Hindquarters U.S. Government Inspected. Grade A. Approximate 5 Pound Package *- Save 4 0 ‘ Per Lb., No Limit Lb.^V <1 wB*’* Safeway’s Full Case Of 24 815.95 S now s Place to Shop Cai Of fenntson^ Half Case Of 12 88.09 [ 2 * w r Snow’s Clam Dennison’s Chowder New England Style 15 Ounce Can Save Up To 70* No Limit Dog Food With Beans. Reg Or Hot. 15 0? Can Assorted Varieties. 14 5 Ounce Cans Save 69* On 3 Save 40* No Limit No Limit Brown Sugar Panty Hose No Limit Save 40* Regular & Queen Size SAFEWAY COUPON A poupon Good 10/31 Thru 11/6/84 175-Count Pkg. Facial Tissue Jumbo Yams Premium Jewell Variety Save 17c On 3-Lbs., No Limit Number 1 Number 2 Russet Potatoes Russet Potatoes 10 «,88c C R E A M E D O N IO N S W IT H C H E D D A R 2 pounds small white onions 6 tablespoons butter or margarine 3 tablespoons flour 114 cups milk I cup shredded Cheddar cheese Paprika SAFEWAY u 98c Prices Effective 10/31 Thru 11/6/84 Some Items Available Only At Safeways in Lloyd Center, St. Johns, 5920 N E Union or 6400 N Interstate Sales Limited To Retail Quantities. No Sales To Dealers. In medium saucepan over me V W '* *
