Page 6, Portland Observer, May 20, 1987
m ore, tossing occa sio nally to be sure o n io ns are th o ro u g h ly co a te d
To
prepare salm on steaks, rub th e m w ith s a fflo w e r o il and s p rin k le w ith salt
and pepper to taste Place 1 sprig rosem ary and th y m e lo r a p in c h o f dried
herbs! on to p o f each steak R efrigerate u n til ready to coo k To barbecue
place salm on on grill and cover
Cook 6 m inutes, tu rn and co o k 6 or 7
m in utes longer, or u n til salm on is cooked th ro u g h Serve on w a rm platter
w ith m arinate d onions G arnish w ith fresh sprig o f rosem ary Serves 6
P O R TLA N D C LE A N IN G W O R K S
S PR IN G S P EC IA L
3p<
RATA TO UILLE
'• cup olive oil
we
ore
2 onions, th in ly sliced
1 red bell pepper, seeded and sliced in to rings
2 cloves o f garlic, pressed
Salt
Freshly g ro u n d pepper
1 eg g p la n t, m ed iu m , sliced
4 sm all zucch in i, sliced
2 tom ato es, peeled, seeded, cu t in to wedges
1 tb sp cho pp ed fresh basil or 1 tsp dried basil
DIRFC TIONS
TO P I
Spec id i p m es g o o d o n d ry c le a n in g O N L Y
VvV
in T
Dry Cleaning
•
Ash I 1 1 \ r 1 « • I
Use in d ire ct c o o k in g m etho d
C ut 6 to 8 squares o f heavy
r ,» •
V ni I aye butti tl «• r»»t %., «s tr> th» H««t
f\
3954 N. W illia m s A ve.
d u ty alu m in u m foil, de pe nd ing upon the num ber o f diners C om bine m gre
dien ts and d ivid e equally b e tw e e n foil squares Seal tig h tly G rill 4P to 50
m in utes Ctieck after 30 m in u te s Serves 8
282 8361
STUFFED PEPPERS
T h e m » * u c h a t h in g a i d o g n r p a w e e d c e lle d S t in k in g G o o s e F o o t t h a t
» m ill» e w f o l to h u m a n » b u t e n tic in g to c a n in e »
6 large green peppers
S t u f fin g
6 slice s b a c o n , d m ed
'• cu p on io n chopped
1 cu p cook erf rice
1 c u p C h eddar < heese. g ra te d
'» tsf) p e p pe r
' j tsp salt
’ « tsp thym e leaves
2 tb s p fre sh p a rsle y, s n ip p e d
DIR FC f IO N S
p e p p e rs
U se in d ire c t m e th o d
R e m o v e to p s a n d se e d s fr o m g re e n
C ook w h o le p e p p e rs in s a lte d
b o ilin g w a te r, fo r 5 m in u te s
Re
The d e lig h t f u l ta s te o f h ic k o r y s m o k e d
m o v e in v e rt o n p a p er to w e l to d ra m S a u te ba. ,m a n d o n io n in s k ille t u n til
o n io n ,s s o ft
C o m b in e all in g re d ie n ts , m i« w e ll
S t u f f p e p p e rs w ith m i»
tu r k e y m e s q u ite g r ille d s te a k ( p ic tu r e d ) , v e g e ta b le s c o o k e d w it h
ilile r o r o a k is th e la te s t b a rb e q u e in n o v a t io n , d e s ig n e d to p le a s e
f.irm ly a n d q u e s ts a t y o u r f ir s t s e a s o n a l c o o k o u t' o n M e m o r ia l D ay
to re
Place ear h p e p p e r o n 9 ' sq a u re d o u b le th ic k n e s s o f a lu m in u m fo il
S h a p e fo il to fit a ro u n d p e p p e r le a v in g tu p u n r o v e re d
P r
O n g n ll a n d
B a rb e q u e w it h w o o d s p ic e s
W o o d S pices
O n S a tu rd a y
n e ig h b o r h o o d s
a n d V e rn o n
'
k in d p a p e rs p ie ........ ill 248 4 5 /5
net ess.rry in fo rm a tio n
frosh grouni 1 pe<»per, am
I lease re m e m b e r
) h u rt, m ix tu re
■
Borse
’ ’
h o u rs o f 9 .1 n
Please i
and 5 p n
a
th e N o rth e a s t N e ig h
c o n c e n tr a tin g o n s .
F lm t
w ill
i
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H u m b o ld t
HCD
Sat ■
be a' < e p te d
ip p iia m
h o ttie s
g la s s o f any
A sk fo r B o h D o n a ld s o n a n d leave th e
tin s ca n fri' a rea
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1 o u rn r ) w h o le w h r« it p :t.i b m . it t , h a lve d
«’ I t » m .i t t ir* s
They are as fo llo w s
H y o u h a ve a n y ns yr la h le iti-rn s su e '
r T i.iy f
T»*.r p ( >< 'i s .ilt f r -»•
1 9 8 / s ta rtin g at 10 00 a m
N o ra w se w a g e g a rb a g e fu rn itu r e
'.k iim e d a n d h o n e d
ju ic n
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h
salt
1 r . l h l f , [ < ft If is l o w t -I • i r
M a y 30
b o rh o o d s are s p o n s o rin g a m a jo r c le a n u p ,
GRILLED CHIC K EN PITAS
2 :< lh l'*s p o o n t fre s h ,.m r
S e rvo s 6 o r m o m
Clean Sweep
B a r b e q u in g W ith
1 w * • i «• i *«• < k t»n b? «Mst s h a lv e d
o o k 25 m in u te s
,
ess if n e ig h b o r h o o d re s id e n ts
y j r m g h b o r h o n d o f*
e
b e tw e e e
th e
a n d v o lu n te e r y o u r tiri e
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c u p s le .if lt*ttu< e w a s h e d u n d d rie d
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th ro u g h
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f “ I ••••< h l i„ : | w i f i ae • ■« 1.1’ .1 , . ,«>t , . t s ir , . •
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A lb e r t a
GRILLED S A L M O N
k •, « 11 -
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It
Since. 1957
r» s t e a k \
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, , •
B u s in e s s is
s t ill p ic k in g up
T iffh > w er oil
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C o n t a in e r s
B o xes
A v a il a b l e
M a r in a d e
•
Q c D r o p
Up o liv e Oil
R e s id e n tia l
• 1 up red w in e vin e g a r
1 tl sp b a ls a m ic v in e g a r
DELI DEPARTMENT
SLICED MEATS
C o m p le te A u t o m o t iv e S e rv ic e
S alt
M o to r T u r e
I m s h ly g ro u n d p e p p e r
'I R K T IO N S
& C o m m e rc ia l
f i r p re p a re m a rin a d e
w h isk th e in g re d ie n ts to g e th e r a n d
I rr river o n io n s in a s h a llo w g l.tss p an lo r p l.is tn p .ig l
MONEY SAVING COUPONS
lip s
•
B ra k e
I
me
• D EO A d ju s tin g •
LAND O’FXOST
• HAM • K IF • TURKEY
Call Lilian
M a rin a te 2 h o u rs or
287-0262
the Sunflower Group
89 99c
0
. rc p d
G R O C E R IE S B E L O W
'
S.
L i
Q
À
I
I
I
I
i ! n
ä
- T lh a r ,h
IUMBO FRANKS
NAME BRANDS
U a rt-a
Tr
X «Où
-
' OREGON CHIEF
Keener
I
50*
FOOD STAMPS
WELCOME
^
$ |3 9
B eauty S upplies
CANNED
DELI
FROZEN, ETC.
*
4 •»
PRO
IMPORTED SLICED HAM
W HOLESALE
t
Sale \ H estylm q
FOGNO
rito
THICK SLICED BACON
OREGON CHIEF
\/\,igiand
r
THE BEE COMPANY
Groceries Below Wholesale
M A N i If Al ! U R F R S C O U P O N
8 0 0 N Killingsworth
Save 50«
roach or ant product
Over 3 0 Years
'■
283-3171
E X P IR f S
Eva < iab< ir • Bot
R ene o f Pans • A n d re D o u g la s
Serving Portland for
on .toy Ci 'M BAT* brand
I 50«
LAND O ’FROST
MAY
31
OPEN
Mon Sat 9-30-6
W M
50« |
VISIT OUR DELI
S to re H our»
10 00 a m til 6 00 p m
M onday Thru S aturday
1105 N E B roadw ay
b ill
fro rr'
S d ‘ evN3v
L lo y d
C e ' ter
Tel 282 1664
• •
»• '
»