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
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assort m en 1 to i ■•mpie m eet a n * »abb setting
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Next lime you re entertaining tre it your gueM» to
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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...................................................................................................
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FANCY F R U IT
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vegetable ,
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Fur a ll char»» in v er* everyw h ere
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INCH TRAYS
SERVES FROM H i TO 15 PEOPLE
>
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kS,\UUULCCCU‘
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SERVES FROM 5 TO 10 PEOPLE
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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
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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