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June 24, 1987, Portland Observer, Page 5
P u t so m e
S p a r k le in y o u r
ICEBERG LETTUCE
LOCALLY GROWN
CUT FRESH DAILY
HEADS
WALLA WALLA
SWEETS C P
NEW CROP RED
SWEET, CLIP-TOP
POTATOES
CARROTS
his year’s Fourth of July party can be a celebration ot
independence from the kitchen for the host or
hostess. Now, with a little work in advance, it’s possible
an enticing and attractive meal while still having plenty of time
to socialize with guests. Iced tea, fish and commercial dressings
and sauces are three valuable ingredients that can cut the apron
strings that too often tie the chef to his or her pots and pans.
The “Aussies" have been “throwing shrimp on the barbie” for
years, and Americans are starting to appreciate grilled seafood as
a tempting alternative to the standard barbecue fare of hotdogs
and hamburgers. Kabobs of shrimp and scallops can be made in
advance, m arinated with a bottled vinaigrette sauce, and stored
in the refrigerator until later that day. T rout, salmon, and other
fish are also delicious and easy to prepare with the help ot a
T
variety of commercial dressings and sauces.
Prepared dressings aren’t just for salads anymore. There are
more
to serve than 50 varieties that come in a battle (plus dry mixes,
spoonables, and mayonnaise) which can be used to enhance the
flavor of fruits, vegetables and meats. Each one is made from an
extensive selection of spices, herbs and fresh ingredients hat
even the gourmet rarely has on hand. These instant seasonings
in a bottle” go right from the shelf to your favorite food.
Iced tea is another natural palate-pleaser which is the Perfect
complement for a sizzling barbecue It has a clean, fresh taste that
won’t compete with the flavor of your meal, and is a favorite
thirst-quencher for beating the summer heat. Always start with a
onnd oualitv “nam e-brand” tea for the very best results.
GREENWICH FROZEN
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TRI-MILLER
FRESH LITTLE PIGGY
PORK LINKS
A BREAKFAST TREAT!
PARTS
MISSING
EACH
FRESH SOUTHERN
CHICKEN
RREASTS
OLD TIMER
RANCH
GRILLED TROUT
" ■ S U N S H IN E
QUALITY CH EK'D
4 whole fresh rainbow or brook
trout •, about 8 to 10 ounces
each, gutted, boned, tail intact
and head discarded
1 8 or. bottle buttermilk-based
dressing
2 lemons, sliced thinly
12 fresh oregano sprigs
Rinse inside cavity o f fish Paper tow el dry Spread
inside cavity o ffis h w ith 2 to J tablespoons dress
tna; top With lem on slices and o r ty w io Brush
d r « , i i on outside o f fish Place ffsh o n well
greased grill o r in fish baskets. Baste o ften during
cookingus keep m oist G n ll over h o t coals 5 to 6
m inutes on each side until fish begins to flake
w hen tested w ith a fork o t by rem oving f i n - i l it
Comes out easily the fish is cooked.
♦ C a n substitute any »mall fish
LefioverTm ake great next d a y cold salads
iruit salad
o f fruits for a colorful fruit salad, and accompany
„ w ith blue cheese dressing as a convenient dip
rung sauce Fruits such as grapes, pineapple
m elons, strawberries, blueberries, bananas and
kiw , are especially c o k x fu f T o m ake ^ e a s L ^ u .
fruit and seal in separate p astic bags^ Ju«I before
serving, com bine fruits and toss A lth o u g h a gar
m sh isn’t really nevessarv. fresh m in t leaves and
GRILLED
VEGETABLE
KABOBS
range a variety of fresh vefeta h lc
on >
» « »« «« ._
______
skewers
C _
om
b in e 1 *6 o : K > ttk
Italia n "d re s sin g and I tablespoon
prepared
m ustard. Brush vegetables w ith J ressingm ixture
G r ill over hot coals to sear their skins, approx
im aielv S m inutes C o n tin u e grilling on th e side-
o f the grill w hile the m a m course is csx'king. ap
proxim atclv H to 20 m inutes or u n til vegetahh-
ate tender, tu rn in g and brushing tTcquenih with
dressing m ixture Vegetables wish as red. greer
o , yellow hell peppers, onions, m u s h n x im -. car
rots, squash, co rn , and petals«» are a nisi
accom panim ent to grilled scafotxl
Selecting Seafood
2« t o f orange rin d add a nice touch
Cooking Seafood
on the Grill
n,4,-.rr b m n n in g to fr ill reafood. line th e fire
M r S ^ n u n T f o i , for easier J e a n u p
oil th e a n " well to prevent sticking T h a w fro w n
M l anXshellfish W o r e g o llin , H e r,ra te ™
DILLED
SALMON GRILL
4 salmon steaks, I inch thick
1 R-o: bottle spicy-sweet French
dressing
2 tablespoons chopped fresh d ill
2 teaspsxins Worcestershire sauce
Race fi'h in 12 x 8 inch baking J i'h
W h e n »elcxting s e a k o l. k*«k k»r the fi'lk 'w in g
steak e an Fx- turne d after 4 m inute«)
• C a n use s w o tjfi'h . tu n a , m a h im a h i, shark or
xign*
l,x a l variety
• Fresh, m ild * a brevze o d iu
• W h o le fish should h a x v b r i g h t , d e a r , h i l l
p n x ru d in g eyes, bright p in k g ill*. .m J firm ,
d a « .* flesh (should spring ba»k w h en p n - m P
• Filler should haxv firm an J elastic flesh, an d a
4 »crxing»
R a « - th e fish o fien d u rin g cooking
. C u t large fillet, .m o «n ailer pieces « . ¡ h e , wjH
be easier ro rem ove from the
Foil van also
i x pjased’ und em eu th .h e fillers for ra v e ,
. S i T f i f l e t . skm
sde d o w n
» c x ik
Fillets
under one inch th x k d o n m need to h r ru m
ed Steaks and w hole fish should he tu rn ed
• after I 2 the cooking tim e W h o le fi«h » d o m
x h e n a fin «an he removed w ith a gentlg pull
C o m m ercial salaJ dressings and sauces arc
created for b oth good ia « c an d sales. The
cm egar an d lem on |u i,e . w hich adds rest and
flavo r, also provides th e asid lesel rh a t m h.hr
th e g m w rh oi hatsesia th a t .ause I c .x i ( » w o e
T h e folk,w in g tips will ensure rh a , vour stress
an d sauces are fresh and flacorful
• S tore unopened products aw as from J m ' ,
light a, temperatures between « . an d es
degrees F Im p io p erlv ««'red, th eir ra« c .
aro m a, and appearance become less appeal.
B ut. they will nor s tx n l-th e v simple hesorr
less fresh If a dressing IS hough, ho rn a
refrigerated displav case. « m u « he « o r e d ,
________ ,
Three Ways to Make
Iced Tea
Dressings and Sauces
• Fish is cooked when it begins lo flake when
rested w ith a fork bur it is «,11 m o i« an d 'uisv
I o m hnx -
dressing. Jill and Worcestershire x iu s c .p in ir over
fish T u r n fish io soal well C o v e r, m a tin .itc ,n
refrigerator I to 2 hours Remove fish from
m arm .ide. p l.x e on w ell-grc.ixd grill over hot
...a ls C o o k 8 to Id m m uics unnl fi'h tx-gin- to
flake w I x n le u e d w n h a fork hut is Mill moist and
luisv brushingixsasionallv w ith m arm .ide i l h e
general tips for cooking seafood o n th e grill
Finfiah
slim & COTTAGE
SHRIMP AND
SCALLOP KABOBS
teabag* Snr,
again .m d « r.
quart ««f sold
i o r tv.ib.np m J K u lin g water
*h l\ J r.iw n gold
•*» *
»au»epan Rvm oxv from heat
M l 1 gup o f k » * * tea <x I '
anJ let x a n d 5 m inute» Stir
to a pitcher h o ld in g an other
Serve « " « * n v M a k e *
2 quart*
2 I *mg tvabag» an J *o lJ watvr Fill a M ean,
quarr p rtih er « * goniam er * uh «.okl ta p water
A d d ** to 10 teabag» (rcm««\e tag»' I 4»\vr and
refrigerate at k-a»t b h o u r* <W ox i t night R flr» » <
teabag», squeezing agam»i *i*k o f «o n jain er Tou
,n to i*e filled gla».«» M a k e * I quarr R cu p e max
b r doubled
1 U sing instant tea o t n cd tea m i\e * an d «ok
vkater Follow A m n o n * o n tar or ensekrpe In
g e n e r a l, allow 2 rounded tab l^ p o o n » c* m »tant
tea p 'w d r r to ea«h quart of sold water Stir
A d d we 1» using flaxored k e d tea m ix , u e Z
• mall enxekipe» o r I '2 sup m ,» to e » h quart d
4 green onions
1/2 lb sea scallops, halved
horizontally
1/2 lb medium shrimp, peeled and
deveined
) small limes, sliced
1 ftox bottle oil and vinegar or
vinaigrette-tryle dressing __
2 tablespoons chopped fresh baatl
C u t green tops off green onions;
m a in Jcr for another use W ra p each scallop w ith
a p icseof green onion A rrs n g e x s lfo p s . s hrim p,
and lim e slices o n 8 ' skewers C o m b in e dressing
and basil, m ix well Hace skewers in large baking
d ish. pour dressing m ixture over skesvers C o v e r,
m arinate in refrigerator W m inutes Rem ove
skew ers from m a rin a d e . place o n greased grill over
hot coals G r ill 2 m inutes o n eachi side, brushing
TRIM
FRESH BULK
A A f
TACO CHIPS.. 9a
— y
KS KETTLE CHIPS
NEW YORK CHEDDAR
CHECK OUR LARGE IMPORTED
BEER S E C T I O N
frequently w ith reserved m arinade Kabobs are
e x i l e d » hen shrim p and scallop» are firm bu t « i l l
m o i« and juicy.
4 to h appenter servings or serves M as an entree
Leftovers m ake great next day salads
Safety Tips for the 4th
away from b v«an d ers. houses, and flam m able
m aterials
• D o not ignite firew o rk* in a metal or gtaas
CASEY'S UNSALTED
DRY ROASTED
PEANUTS $ 2 "
30 OZ. JAR .
WHILE THEY LAST
co n tain er Light one at a tim e
__
• N ever ewfxmment by takin g firew ork* apart o r
co m b in in g th em w ith o th er * * * * * ________
• Keep a box k it o f water nearbv tor e m erfm cie»
T h e N a tio n a l Safety C o u n c il suggest, th a t th e
h r « wav to prevent accidents u to as-oid hom e
fire w o rk . aln w rrh ei H ere are some alternatives
to flam m ab le fireworks
• M a k e m exk fireworks using decorated coo
tam ers (such as tennis ball cans) filled w ith
height contest, Punch holes in th e to p o f th e
co n tain er so th at th e confessi can he shaken
PRICES GOOD
. i ï ! d . « M K . and blue helium helicons can he
JUNE 24 THRU 30
used to create a colorful dwnlav in th e sky
• M a k in g kite» in trad itio n al F o u n h o f fulv
colors can he a fun project th e w hole fam ily
id water
« a f r j B s
MMA '
CHEESE
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