IM M M IH
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P age A5
T he P ortland O bserver • F ebruary 02, 1994
FO O D â NUTRITION
BACK TO BASICS
COOKING
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4*.
antee!!
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Gourment Seafood
* 16...... Servings Peeled & Cleaned
Shrimp
• 9-12....Flounder Fillets or Red
Snapper
* 16.......Servings Scallops
• 12-14..Lobster Tails or Cooked
Lobsters
• 10...... Portions Mixed Grill
Salmon-Halibut-Yellowfin
Tuna
* 22...... Servings Shrimp Crisp/
Popcorn Shrimp
• 10...... New York Strip Steaks
DAY 1 KATHLEEN SOLUVAN K X N S
WEIGHT WATCHERS
• 6........ T-Bone/Porterhouse Steaks
DAY 14 KATHLEEN SULLIVAN HAS LOST
MORE THAN 8 LBS
• 10/12..Bacon Wrapped Fillets
$12.
• 10/12..Ribeye Sirlon Fillets
• 18/24..Chopped Sirloin
* 12/14..Center Cut Pork Chops or
Delmonico Steaks
That's all it takes , TM to
get a Superstart
It’s wonderful news for peo­
ple in a hurry to start losing
weight. It's the remarkable
new Superstart program,
and you'll find it only
Weight Watchers
Former network an-
chor Kathleen Sullivan <
had this to say after just v-7
one week on Superstart.
For me getting started has
always been the hardest part
of losing weight. But with Su­
perstart, Weight Watchers has
created an incredibly simple
and easy to follow weight loss
program that lets you see dra­
matic results quickly.
“After just a week I've lost
more than five pounds. But
what’s really remarkable is
that I did it eating terrific
food, and plenty of it.
“And I'm not alone. People
who follow the program have
lost an average of more than
5 lbs. in just tw o weeks.
*0^
“I can't wait to see how
much I’ve lost in my second
yveek. And there’s no ques­
tion for me that I’ll stick
with Weight Watchers
after I’ve completed
Superstart I intend
j T t o reach my goal."
¡S* The two-week Super­
start program works. If you
^ 'w a n t to see results quickly,
then you'll love Superstart,
As Kathleen says, “What are
you waiting for? Come and
do Superstart with me. And if
you join now you pay only
$12 for your first week That's
what I call a Superstart."
Superstark
NORTHEAST PORTLAND
Maranatha Church
4222 N.E. 12th
(Enter on Skidmore)
Sat. 9:30am
297-1021
Call Weekdays 8:30am to 5pm
Tillamook Park Bldg.
2108 N.E. 41st Ave.
Mon. 7:00pm; Tues. 7:00pm;
Wed. 9:30 am & 5:00pm;
Thurs. 7:00pm; Fri. 9:30am
Temple Baptist Church
1319 N.E. 7th
Fireside Room
Tuesday 12:00pm
NORTH PORTLAND
Northminister Presbyterian
2823 N. Portland Blvd.
Fellowship Hall
Tues. 7:00pm
One case for steaks or seafoods f o r '^ ^ 0 0 ^
(DM)—“Saucy Sweet & Sour Fish” is a quick-fix entree with zesty Oriental
flavor. Whether you select halibut, sea bass or swordfish, the steaks are sim­
ply brushed with Kikkoman Sweet & Sour Sauce during broiling. Basting not
only gives the fish an attractive color and delicious taste, it also helps seal in
the natural juices so the steaks stay succulent. To intensify the flavor, a sauce
of additional bottled sweet & sour sauce augmented with sugar and ginger is
made to serve with the fish. Bottled sweet & sour sauce is a real time saver
because it’s a spirited blend of sugar, vinegar, naturally brewed soy sauce,
tomato paste, pineapple, onion, green bell pepper, garlic and spicy red pepper.
For savory color and texture contrasts, serve the steaks with steamed broccoli,
carrots and celery.
SAUCY SWEET & SOUR FISH
4 white fish steaks (halibut, sea
1 teaspoon sugar
bass or swordfish), about 3/4
'/» teaspoon ground ginger
inch thick
1 tablespoon minced fresh parsley
8 tablespoons Kikkoman Sweet &
Sour Sauce, divided
Place fish steaks on rack of broiler pan; brush with about 2 Tbsp. sweet &
sour sauce. Broil 4 to 5 inches from heat 4 minutes. Turn fish over; brush with
2 Tbsp. sweet & sour sauce. Broil 4 minutes longer, or until fish flakes easily
with fork. Meanwhile, combine remaining 4 Tbsp. sweet & sour sauce, sugar,
ginger and 2 Tbsp. water in small saucepan; bring to boil. Remove from heat
and stir in parsley. Spoon sauce over cooked fish; serve immediately.
Makes 4 servings.
DIABETIC FOOT STUDY
Nationwide Insurance
919 N.E. 19th Ave.
Wed. 11:30am
University of Portland
5000 N. Willamette Blvd.
Columbia Hall, (Enter From
Portsmouth); Wed. 5:00pm
This Is Kathleen Sullivan s experience As p e o p le vary, sodoes Individual weight loss, m alntalnance
and results. Fee for subsequent w eeks $ 1 0 .0 0 O ffer g o o d from 2 -7 94 • 2-1 9-9 4 . See receptionist
for details. O ffer available in participating areas only. Cannot b e com bined w ith any other offer
© 1 9 9 3 Weight Watchers International, Inc. o w n e r o f the W eight Watchers trademark
Portland Diabetes & Endocrine Associates
are accepting diabetic patients with foot ulcers
for participation in a Phase III clinical study of an
investigational wound-healing drug.
If you are eligible to be in the study, you will
receive study-related treatment at no charge.
You must have diabetes and an ulcer on the
bottom of your foot.
NOW $179.00!!
( fe a t fu r g ifts, Citritnias party, eook^out, anti more!!
Pass out this flyer to your friends and family!
"Free" Home D e live ry. We gu ara ntee our pro du cts fo r te n d e rn e ss, ta ste ,
and against fre e ze r burn. We w ill glady rep la ce any unused pro d u cts.*
*90 day "No Hassles" guarantee!
LOVELL LAVADOR
PAGER NUMBER 241-8922
New & used books
on Business, Music,
& African-American
Studies
POWELL’S
C IT Y OF BOOKS
9
am -
11
pm
9
Monday though Saturday
am -
9
pm
Sundays
Used books bought every day till 8:30
For more information, call
On the #20 Bus line • One hour free parking
(503) 274-4818
1005 West Burnside Street
228-4651
Enjoy Safeway Low Prices!
Prices effective February 2 through February 8 ,1 9 9 4 at Safeway.
Bone-In Beef
Round Steak
u Pack
r more steaks per
package
SAVE UP TO
K f W per lb
Diamond A
Green Beans
• 16-Oimce
• Cut or Sliced
• SAVE UP TO
74t on 3
$
for
E n jo y E x tr a S a v i n g s W it h T h e
N e w In -S to r e .’
S a f e w a y S h o p p i n g G u id e
Available at your Safeway store.
• • ’
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