Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 16, 1985)
Portland, Observer. January 16, 1965. Page 7 Rice makes fish, meat serve more Casserole« are gaining in popu- b riiy and respectability. In fact, they are almost a necessity! How else could you make a can o f salmon into a din ner for six? T o accomplish this sleight of hand, tom e inexpensive and econom ical foods need to be combined with the more expensive meat or seafood. Rice, at about four cents per half cup •erving, is the number one casserole- maker. Next come eggs, and slightly more expensive cheese and bacon to add flavor and richness and make the whole thing work. The combinations are endless, but here is a recipe for a rice casserole, developed by Rice C o u ncil hom e econom ists, that is especially good. Once you’ve tried it, your family is sure to ask for it again. I teaspoon prepared mustard I icaspsKin liquid smoke Vi teaspoon salt '/« teaspsxm ground black pepper 3 cups cooked rice Place links in pan. A d d 'A cup water. Cover and simmer 5 minutes. Remove sausage and cut in I Vi-inch pieces. Com bine with remaining in gredients. T urn into a buttered shal low 2-quart casserole. Bake, uncov ered, at 350 deg. for 20 to 25 minutes. Makes 6 servings. C H IC K E N IT A L IA N O 12 choice chicken pieces* (2V i to 3 pounds) I envelope onion soup mix I can ( 1 0 Vi ounces) condensed cream of mushroom soup 'A cup dry sherry O R chicken broth I cup drained canned tomatoes 3 cups hot cooked rice Place chicken pieces in a buttered shallow large baking dish (about 13x9 inches). Sprinkle with soup mix. Blend mushroom soup and sherry. Pour over the chicken. Add tomatoes. Cover and bake at 375 deg. for I hour or until chicken is tender. Serve over beds of Buffy rice. Makes 6 servings. •Drumsticks, thighs, an d /o r breast halves. C R E A M E D S A L M O N A V GRA T IN 6 slices bacon, finely chopped I can ( I0V4 ounces) condensed cream o f chicken soup I tablespoon lemon juice 'A teaspoon Tabasco pepper sauce 1 can (16 ounces) pink salmon (drain; reserve liquid) 2 tablespoons chopped parsley 3 hard-cooked eggs, chopped 3 cups hot cooked rice ‘A cup soft bread crumbs Paprika C ook bacon u ntil crisp. Remove fro m pan and d rain on absorbent paper. H e a l soup in I tablespoon bacon drippings. A d d lemon juice, pepper sauce, liq u id fro m salm on, and parsley. C o o k 2 to 3 m inutes. Add salmon, flaked, and eggs. Pour salmon mixture over rice into a but tered 2-quart casserole. Pour salmon mixture over rice. Sprinkle with bread crumbs, bacon, and paprika. Brown under broiler, watching carefully to prevent burning. Makes 6 servings. B O S T O N B A K E D &4 U S A G E A N D R IC E I pound sm oked co u ntry-style link sausage V* cup chopped onions Vi cup catsup ;2 tablespoons firmly packed brown - sugar N.w. the Quid SI. if Waighl toss Program, tha m oil ioccantul program in tha hulory ol Waighl W.tchart, ha* n o n baan mada aaan aanar hnproaad. wilft mora ol lha •••!•»( menu plant we Ye ere/ ottarad So loin lha million* ol paopla nho loti milhont ol pound* on lha Oulch Start H't anon Program bacauta Ihit yaar we Ye mada II aanar /u tl lor you Jut! aaaior. tor your litaatyla Don't n a il—join Waighl Watchan* today THE HEW, IMPROVED QUICK S T M T PROCRAM FROM WEIGHT WA TCHERS (All new and refoimny members (liease come 20 minutes early) Join Any Class Anytime Portland schools hold celebration Hands-on arts activities for special education students o f the Portlan d School D istrict highlight Im a g in a tion C e le b r a tio n /A V ery Special Arts Festival activities set for Lloyd Center meeting rooms from 10 - 11:30 a m. Jan. 18. Im a g in a tio n C e le b ra tio n , a free m onthly series o f exhibits and per formances celebrating the arts and showcasing the w ork o f P o rtlan d Public Schools arts students, has been scheduled at the Northeast Portland shopping center fro m last O cto ber through April. The series — a cooperative effo rt o f the school district, Lloyd Center, Oregon Alliance for Arts Education and various co m m u n ity groups — also offers students opportunities to interact w ith the city's arts profes sionals. T h e V ery Special A rts Festival P ro g ram also is sponsored by the Oregon State Dcpt. o f Education and the N a tio n a l C o m m itte e fo r A rts with the Handicapped. Highlights o f the Jan. 18 program include draw ing and sketching with local artis t Roger K ukas; clay in a special way with Shelly Stoffer; com posing, conducting and perform ing with Steve Lawrence and John Rich ards; and expression through mime. A dditional Im agination C elebra tion events are scheduled for Feb. 15 (dance), all of March (visual arts) and A pril 19 (M u sic and C u ltu re o f Laos). The week o f M a y 6 - 1 1 has been designated Im agination Celebration W eek. Events w ill be scheduled all week at both the L lo yd Center and Pioneer Square. N O R T H P O R T I A N I) N o rth e a s t P o rtla n d C e n te r F e llo w s h ip B a p tis t C h u rc h 5049 N E Sandy Blvd Mon 7:00prn Tues 7 :0 0 p m Wed 9:30a m & 5:00p m Thurs 7 :00 pm F ri. 9:30a m 4737 N Lombard Street Tues 7 :0 0 p m Thurs 9:30a m NO RTHEAST PO RTLAND M a r a n a t h a C h u rc h 1222 N E Skidmore Sat. 9:30a m For information call collect (503) 297 1021 Weekdays 8:30 - 5:00 p.m. For fu rth e r in fo rm a tio n , please contact Julie Gottlieb, V S A F coordi n ato r, 6 3 6-3 868 , or M a rle n e B ay less M itc h e ll, co m m u n ica tio n spe cialist. P o rtla n d P ublic Schools, 249 3304 VWIchei • Inlemalwnai Inc 1986 ow n« ol the Weight Vnichet» •n d Quick Siad hademarhs 68 .T I .. let u s h elp you . with your San Francisco 49ers Joe Montana Superbowl XIX Party HI Party Tray Price List ta RfllSH TRAY For lu n get t.>«»«h»r» K««w about our itd n rtu l rrltsh tra * ’ tr» *h crispy ban d -tu t »»«riab b » and ta n « * relish»» are attra*<t**1y arranged around our last» d ip A dunk am t ir y m h assort m en 1 to i ■•mpie m eet a n * »abb setting DELUXE MEAT TRAY Next lime you re entertaining tre it your gueM» to our deluxe meat tray A variety of aim deliciou* meat* invites them to create sandwiches to their liking tach tray »» carefully prepared and attractively hed for mouth-watering appeal' garnishe< inch trays SERVES FROM lb TO 2 5 PEOPLE MEOT ONLY TROY................................................................................................... »1,0. 0 0 DELUXE MEOT AND CHEESE COMBO............................................................... »40. 00 FANCY F R U IT TROY.............................................................................................. » 25. 00 tray ....................................................................... » 2 5 .0 0 vegetable , r e l is h 'I ASSORTtDCMKStS Fur a ll char»» in v er* everyw h ere a de In h iu s ass««rim ani id nu r q u a lity tk -m eV a ■ h»»s»» tithe » d e e d lu t «an tfw n h rs a t diced fo r »rta<ks »aah tray rs a tem pting attrac tio n lo t yi«ur p arty ta b » ' 16 INCH TRAYS SERVES FROM H i TO 15 PEOPLE > MEAT ONLY T RAY................................................................................................... » 3 0 .0 0 DELUXE MEAT AND CHEESE COMBO............................................................... » 3 0 . 00 FANCY F R U IT TRAY.............................................................................................. » 1 5 .0 0 RELISH TROY............................................................................... » 1 5 .0 0 M iam i Dolphin Dan Marino kS,\UUULCCCU‘ VEGETABLE, 12 INCH TRAYS SERVES FROM 5 TO 10 PEOPLE ALL MEOT TRAY...................................................................................................... »¿0. 00 DELUXE MEOT AND CHEESE COMBO............................................................... » ¿ 0 .0 0 FANCY F R U IT TRAY.............................................................................................. » 1 0 .0 0 R ELISH TRAY........................ ...................................................... » 1 0 .0 0 VEGETABLE, MEAT TYPES..............ROAST BEEF, CHEESE HAM, TÜRKE Y, SOL AM I , TYPES. . . . AMERICAN, HOT PEPPER, BOLOGNA, ETC. . . PROVOLONE, SWISS, JACK, ETC. • e e e e e e e e PLEASE ORDER AT LEAST TWO DAYS IN ADVANCE a a a a a a a a a a a ••••••••• SPECIAL ORDERS A V A IL IA B L E UPON REQUEST • • • • • • • • • • • • • « OTT -“- - ' 1 Larry Willson "Owner Operator" CONVENIENT FOOD MART Union Avenue at Monroe Union Square Center 281-4418
