Portland Observer, May 15, 1985, Page 7
O f the coffimon herbs grown in lo
cal gardens, many are "generally
recognized as safe,’ ’ GRAS by the
F D A. A complete listing can be
found in a government book 21 CFR
(Code for Federal Regulations) pari
182 The F D A. classifies herbs as
GRAS, undefined safely, and unsafe
When an herb is classified as GRAS
it means that it is believed to be safe
for human use These herbs are sold
in an unrestricted manner in the
market place, and are often used
in foods and other products. Many
o f the undefined herbs are used
and sold over-the-counter indicat
ing general belief that they are
safe as used, but often inadequate re
search testing its properties as required
by F .D .A . guidelines.
While safety is o f paramount im
portance, the benefits o f many o f
these plants warrant a reverence for
the service they can offer in a nulra-
tive manner. These plants contain
high amounts o f vitamins, minerals
and a wide variety o f nutrients found
nowhere else in nature.
One valuable herb with a rich his
tory and current use is garlic. Similar
in properties to most o f the onion
family, it has a m ultitude o f uses.
As a regular part o f the daily diet it
has shown itself to be o f benefit to the
cardiovascular system. The principle
ingredient in garlic, allycin, is heat
stable which means that cooked garlic
is still beneficial and active. Garlic
also has anti fungal properties both
topically and internally as in Candida
infections highlighted by the recent
N xik the Yeast C onneilion. Garlic
has also been used in an antibiotic
function and has a common name o f
"Russian Pcnnicillin.”
Dandelion, long regarded as a
general nutrient fo r the liver is now
being recognized for its ability to help
lower blood pressure. It's roots inay
be used as a tea or its young (early
season) leaves used in salads. Pepper
mint is one o f the more common herb
teas. As a plant it is easy to grow and
if anything requires work to keep it
from taking over its bed. Herb teas
provide variety, nutrients o f uniuue
natures (i.e. Iicornce root which
soothes the throat) and a very im
portant substitute fo r less desirable
beverages.
Harvesting: There are general
rules to follow in collecting herbs.
The roots are generally collected in
the spring or fall as this is when most
o f the energy o f the plant is present in
the roots. Conversely leaves are gath
ered as they begin to mature and up
nil early budding. Flowers are gener
ally gathered as they begin to bud.
The same consumer eye that inspects
your prixluce should hxik for quality
plants, avoiding infested, or poor
quality plants. There may be some
specific requiiements for indisidual
plants, so it never hurts to read up on
the plants you wish to use. A nd ol
course plants like aloe (for burns),
comfrey (for traumatic in ju ry) may
need to be harvested at the acute time
o f need.
P reservation: I eases, flowers and
buds should be dried slowly and at
moderate temperatures (80-110 de
grees) |y,> not wash the plant before
drying and lay the parts out Hat on a
screen or paper. A food dryer w ill
work well or you can lay the plants in
a sunlit area. Once the herb is dry it
should be stored in an airtight con
tainer, and in a cool area out o f direct
sunlight, l eaves and flowers have a
shelf life o f around one year if stored
properly. Roots can be sliced into
1/8 - 1/4 inch slides and layed out to
dry. Roots have a longer shelf life
than leaves.
Other forms o f preservation and
utilization o f herbs are tinctures (alco
hol extracts), sauves (o il, wax, etc., as
base with herbs added), freeze drying,
and fluid extracts.
The number o f safe and w orth
while herbs is beyond the scope o f
this article. I ’ ve touched on but a lew
basic concepts o f herbology, and the
volumes o f literature on the subject is
unmeasurable. If you have interest in
herbal subjects, two txx>ks, The Herb
Book. bv John I usi, and From ihe
Shepherd’s Purse, bv Max Barlow are
ail excellent place to start
brought io you
every week
b-
AM ER IC AN STATE BANK
W fX M lK »I04MAL 04X041*
Meat will generally cook better and faster if you re
move it from the refrigerator and let it warm at room
temperature 1 Vi to 2 hours.
•
Today, more than 67 million Americans consider
themselves boaters, and nearly all crew their own craft.
•
African violets originally came from East Africa. They
should be kept at between 67 to 70 degrees, or leaves
will turn pale and curl downward.
W e d o n o t d o b u s in e s s w i t h S o u t h
BS
In recognition of Mr. Loving's years
of service with the school district and
community involvement, a no-host
“ rixist and toast" wiU take place oil
I nday, May 31. 1985. 7:00 p in., at the
( oliscuin Thunderbird Motor Inn.
Bank
Support our
advertisers
S»s
Fhe cixnmiltee for Loving’s retire
ment cordially invite you to join us in
this memorable retirement banquet, to
congratulate, reminisce and harass
Danqixt cost of $12 pet person in
cludes meal and gratuity. Please mail
clxck or money ixiler payable to:
Loving’s Roast and Toast Commit
tee, King Neighborhixxl I acility, 4815
N I 7th Ave., Ponland OR 97211, or
lor reservations, call 288-0371.
AN INDEPENDENT BANK
Mead Office
2 7 ) 7 N E Union
Port and, Oregon 9 7 2 1 2
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PORTLAND
OBSER VER
i W J IL.M LJ J i,,
FAVORITE PASTIMES J M
’ Meat Franks or
Beef Franks
1 Sliced Turkey
V Ham
A
Sliced Cooked
■g
Ham m
Sliced v
Bologna
runch for a bunch
Brunch has become one o f America’s
favorite ways to fill a weekend day
with special people. Whether you're a
late sleeper or an avid early morning
jogger, whether you've just arrived
home from church or just back from
getting the Sunday paper, a relaxed
brunch is just the thing for a casual
Saturday or Sunday morning.
It’ s always a pleasant way to slow
the pace and spend time with the
family or friends. The secret to mak
ing it work is to make it inform al
and attractive. A bulfet allows people
to come and go as they please. So,
this weekend why not make brunch.
Make it light and lingering, allowing
the day to d rift where it may. And
make it easy with this tempting menu.
You’ll love the results:
Crunchy Coffee Kuchen
Eggs Benedict with Stufltng
Blender Hollandaise Sauce
Assorted sliced fresh fruit
Spiced Cafe au l.ait
V»
'A
I 'A
I
Vi
I
V»
teaspoon salt
cup vegetable shortening
cups 40’ ’o bran flakes
teaspoon instant coffee
cup milk
egg, slightly beaten
cup chopped nuts
Combine flour, brown sugar, bak-
ig powder, cinnamon and salt in
ow l. Cut in shortening until mixture
i crumbly. Add cereal. Measure 'A
up o f the mixture; set aside. Add in-
lant coffee to remaining Hour mix-
are. Stir in milk and egg; blend thor-
■ughly. Pour into greased and floured
- or Winch pie pan or 8- or Winch
quarc pan. Sprinkle reserved mix-
are on batter; then sprinkle with
luts. Bake at 350 deg. fo r 30 to 35
ninutes, or until cake tester inserted
a center comes out clean. Serve
i arm.
NOTE: Baked kuchen may be
txiled. wrapped in aluminum toil
aid frozen. Before serving, thaw and
eheat in oven.
L GG .S BENEDICT W IT H STUFFING
I package (6-vcrving size) stuffing
mix, any flavor
— aA— —
Smokie Links
Sausage
¿ S V Turkey
•/« cup bullet oi in a ifu u ic . cui into
pieces
I '/i cups hot water
12 sixes Canadian hao m
6 eggs
•Or use I cup slivered cxx>ked ham;
sprinkle on the stuffing.
Variety Pak
SPICED CA F E A U LA I T
3 tablesptxms instant coffee
2 cups boiling water*
2 cups hot m ilk*
2 tablesptxms light brown sugar
1/8 teaspoon cinnamon
•O r use 4 cups hot m ilk.
Place instant coffee in heatproof
pitcher. Gradually add water and
m ilk, stirring until coffee is dissolved.
Stir in brown sugar and cinnamon.
Serve immediately, with extra sugar,
if desired. Makes I quart or 5 or 6
servings.
NOTE: Recipe may be doubled.
—
*
—
— —
*
»
J39
N
Prices Effective Wed., May 15 • Tues., May 21, 1985
SE 20th t> D IV IS IO N
Fotesl Grove 2329 PACIFIC 14410 SE D IV IS IO N
s t a n d f» r iA V E i
0'xgonC itv 878M O LA ILA 1966 SE PUWE 1 L
NE 15th b FREMONT
Canby 105, SW 1st
NE 74th E» GLISAN
W BURNSIDE at 21«t
LLOVDCENTER
HILLSBORO 960S EO A K
SAN RAFAEL 1910 NE 122nd
T R ODDDO L L
JAMES LOVING
Place egg yolks, lemon juice, salt
and dry mustard in blender container.
Cover and blend at low speed. Re
move cover, continue blending and
pour in hot butter in a steady stream.
Serve immediately. Makes about
34 cup.
NOTE: I f you do not have a blend
er, use a packaged Hollandaise Sauce
mix.
—
l 59
.95
. l 79
l 79
PRAIRIE MARKET
BLENDER H O U A N D A IS E SAUTE
egg yolks
tablespcxin lemon juice
teaspvxm salt
teaspoon dry mustard
cup H O T melted butter or
margarine
159
Tradewell
Herxlcr Hollandaise Sauce
4
I
'A
'/»
'A
-I
69
I
Claussen
Dill Pickles
Placxxl contents o f Vegetable/Season-
mg Packet and butter in shallow 2-quart
casserole or 9xl.3-inch baking pan Add
water. Stir to blend and completely melt
butter Add stuffing crumbs; stir jusi to
moisten. Spread evenly in dish and mark
into 6 inch squares. Top each square
wiih 2 sixes o f Canadian bacon. Make a
depression in centers o f bacon sixes
and carefully add the eggs Bake at
425 deg about 10 minutes, or until
eggs are set. Serve with Hollaixlaise
Sauce, it desired Makes 6 servings.
C R U N C H Y COFFEE K U C H E N
Africa
American State
Banquet slated for Loving
A notice has been tiled with the Port
land School District that James Loving
will retire May 18. 1985. after 32 years
o f employment with Portland Public
Schools, of which tlx- past 10 years has
been as Coordinator o f King Neighbor-
htxxl Facility.
Mr Loving lias served on numerous
giicemmeiital boards, ncighborlxxxl
organizations,
citizens
[xinxipalion
committees, church and schixvl depart
ments Although Mr. Loving's partici
pation and afliliatxins are too lengthy to
list, he is recognized lor hts unselfish and
humanitarian dedication in being an
advocate lor tlx Boise Neighhorlxxxl
and the Albina community during the
nxxJci cities years
VNCI C O M O M T IO N
Africa Day
The annual A frica Day program al
Oregon Stale University, Corvallis,
w ill take place Saturday, May 18, in
the LaSells Stewart Center on the
campus. The event begins at 7 p m.
Admission is free
The distinguished speaker is Dr.
Bereket Hahic Selassie, Professor o f
International la w and A frican P oli
tics ai Howard University. He will
focus on the future o f Ethiopia and
Somalia in his talk entitled " I h e
Horn o f A frica: Beyond War and
Fam ine."
Dr. Selassie, a former Attorney
General o f Ethiopia, has held many
positions in the government o f that
country. He is an authority on the
politics and development o f A frica,
and he has published widely on con
flict and intervention in ihe continent.
The feature length Film, "Harvest:
3.000 Years,” w ill be a major attrac
tion o f the program this year The
award-winning film , which is con
sidered a classic in A frican cinema,
was prixluced by the Ethiopian film
maker. Haile Girema
— r a T iK J iM W M F .t
* *
r i " . “"
A k
r *
Lheerios
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