S eptember 2 8 , 1994 • T he P ortland O bserver
P age C ò
We M ake It. You Bake It.
IT'S ALWAYS
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FRESH!
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NOURISHING SOUPS
Take & B a k e P iz z a S h o p
Gladly
Accepted!
287-5520
281-6833
71 st & Fremont
41 st & Fremont
LARGE PEPPERONI
PIZZA
LARGE HAWAIIAN
PIZZA
Real cheese and
70 slices of
premium pepperoni
Serves 4-6.
Canadian-style
bacon with lots
of juicy Dole
pineapple. Serves 4-6.
s 5”
$ $ 9 9
TAPA J iL D O ’S
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kike M Hake Pizza Slwip
;? hike X Hake Pizz.i Mii.p
Not valid with
any othei offers
LARGE SPECIALTY
OF
THE
HOUSE
Italian sausage,
mushrooms, black
olives, herb &
cheese blend.
$799
Not valid with
any other offen.
Not valid with
any other offers.
Salami,
pepperoni,
sausage, olives,
mushrooms, and
onions.
TAPA JiLDO'S
Not valid with
any other offers.
Take At Hake Pizza S h op j
LARGE PAPA'S
FAVORITE
Pepperoni,
Italian sausage,
mushrooms, black
olives, herb &
cheese blend.
Pepperoni,
sausage, beef,
olives, mushrooms,
and onions.
8"
$
«PAPA JiLDO'S
TAPA JILDO'S
Take & Bake Pizza Shop
Not valid with
any other offers.
Not valid with
any other offers.
Take & Bake Pizza Shop Jr
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Advertise In
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|J o r t l a n h
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(O bserver
Cull 503-288-0033
Y O U C O U L D BE T H E
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onion at HIGH (100%) until melted,
about 45 seconds. Stir. Microwave at
HIGH for 1 minute.
3. Stir in flour and garlic. Gradually
stir in broth. Microwave at HIGH for
4 to 5 m inutes until bubbly and
thickened, stirring with spoon or
wire whisk after every minute.
4. Stir in cooked rice and remaining
ingredients. Microwave at HIGH for
5 minutes. Microwave at MEDIUM
(50%) for 10 to 15 minutes, stirring
occasionally, or until desired serving
temperature is reached.
MICROCOOKING CHICKEN
FOR SOUPS AND SALADS. For 2
lbs. boneless chicken breasts or
thighs: Place chicken in single layer in
shallow glass baking dish. Sprinkle
with seasoned pepper and garlic pow
der, if desired. Cover with waxed
paper or plastic wrap, venting at cor
ner. Microwave at HIGH (100%) for
8 to 10 minutes or until no longer
pink, rotating dish 'A turn and rear
ranging chicken halfway through
cooking. Cool. If not using within one
or two days, wrap tightly and freeze.
Southern Cuisine: An American Melting Pot
$ g99
LARGE COWBOY
PIZZA
$
1. Prepare rice according to package
directions. Set aside.
2. In 3-quart glass casserole or large
bow l, m icrow ave m argarine with
LARGE COMBO
T flP fl JU D O 'S
hike & Hake Pizza Shop
CHICKEN WILD RICE SOUP
(6 servings)
1 pkg. (6 oz.) long-grain and wild
rice
2 tablespoons finely chopped
onion
2 tablespoons margarine
V4 cup all-purpose flour
■A teaspoon instant minced garlic
1 can (14 Vi oz., IV* cups) clear
chicken broth
cups milk
tablespoon w hite cooking wine
cups cubed cooked chicken
cup corn
th e m ic ro w a v e w a y
•M o s t o f th e s e p a t i e n t s a re
u n d e r 30.
• T is s u e ty p e is w h a t d e t e r
m ines com patibility.
• T h e o d d s o f tw o u n r e la te d
people m atching are 1 in 20,000.
You Can C hange The Odds
I f y o u a r e in good h e a l t h ,
b e tw e e n th e a g e s o f 18 a n d 55,
T he N a tio n a l C h ild re n ’s C a n c e r
Society, a non-profit organization
providing financial assistan ce and
services to children needing bone
m arrow tra n sp la n ts, urges you to
consider becom ing a bone m arrow
donor.
(N A P S )— A m e r ic a is o f te n
described a s a m elting pot of cul
t u r e s a n d tr a d itio n s . A nd w ith
th e se come d ifferen t w ays of liv
ing, le a rn in g —a n d e a tin g . Some
of th e m ore popular ethnic styles
t h a t h a v e in flu e n c e d A m e ric a n
dining a re A sian, Ita lia n , C hinese
and M exican foods. O ne A m erican
sty le, in p a rtic u la r, c o n tin u e s to
m ake a nam e for itse lf—S o u th ern
cuisine.
S o m e o f th e m o re p o p u la r
S o u th ern foods a re C ajun, Creole
a n d A f r ic a n - A m e r ic a n w h ic h
in c o r p o r a te a v a r ie ty o f h e a r ty
foods like beans, okra, corn bread
and gumbos. By com bining tra d i
tio n al S o u th e rn cu isine w ith th e
convenience of canned foods such
as beans, various vegetables, and
specialty item s, a tru ly sim ple and
delicious m enu can be created in
your own home.
S o u th e r n s ty le c u is in e w as
in flu e n c e d by im m ig r a n ts from
F ra n c e , A frica a n d S p a in . Since
m any of th e necessary trad itional
in g re d ie n ts w ere not available in
the U nited S tates, they used local
in g re d ie n ts th a t had original fla
vors, now identified w ith S outhern
cuisine.
The key to p reparing S outhern
style food is using authentic flavors
like basil, cumin, mace and chiles.
To create trend-setting ta ste s w ith
out spending tim e cleaning vegeta
bles and cooking all day, use tra d i
tional S outhern flavors w ith foods
t h a t a r e q u ic k a n d e a s y lik e
c a n n e d fo o d s. I n c o r p o r a tin g
c a n n e d fo o d s in to y o u r m e a ls
allows more tim e for savoring the
m eal r a th e r th a n p re p a rin g it—
canned foods a re already cleaned,
peeled , sliced a n d cooked before
th e y a re sealed in th e can. P lus,
th e re a re m an y c a n n e d p ro d u cts
available th a t can be added to vari
ous A frican-A m erican, C ajun and
Spanish recipes w ithout the added
fat. In fact, canned vegetables can
be h e a lth y food so u rc e s for an y
m e a l— w h e n p r e p a r e d fo r th e
ta b le , th e y a re a s n u tr itio u s as
t h e ir fre s h a n d fro z e n c o u n te r
p a r ts . M a n y c a n n e d b e a n s , for
e x a m p le , c o n ta in no c h o le ste ro l
and are high in fiber, complex car
b o h y d ra te s, p ro te in , B v ita m in s
and iron.
C anned foods m ake it possible
to c e le b r a te th e t r a d i t i o n o f
S o u th e rn cuisine a t hom e, easily
and healthfully. Try th e following
d o w n -h o m e so u p a n d sid e d ish
recipes, developed an d te s te d by
th e C a n n e d F o o d I n f o r m a tio n
Council.
SOUTHERN SOUP
6
4
2
2
3
green on ions, chopped
stalk s celery, chop ped
clo v es garlic, m ashed
tab lesp oons veg eta b le oil
can s (5 ou n ces each)
ch ick en m eat, drained
1 can (46 ou nces) ch ick en
broth
1 can (13 3/4 ou nces) b eef
broth
1 can (8 ou nces) tom atoes,
d rained and broken up
2 can s (14 1/2 ou n ces each)
stew ed tom atoes
3 can s (4 ou n ces each)
green diced ch ilies
3 tab lesp oon s u nsalted
sea so n in g mix
1 tab lesp oon
W orcestershire sau ce
1 tab lesp oon each ch ili
pow der and ground cum in
6 ripe avocados
2 lim es
8 ou n ces each M onterey
Jack and C heddar ch eese
T ortilla ch ips
In la r g e s o u p p o t , c o o k
o n io n s , c e le r y a n d g a r lic in
o il o v e r m e d iu m - lo w h e a t
ab out 5 m in u tes or u n til soft.
A d d c h i c k e n m e a t, b r o t h s ,
to m a to es, c h ilie s and s e a s o n
in g s . B r in g to b o il; r e d u c e
h ea t and sim m er 30 m in u tes.
B efore serv in g , p eel and slice
a v o ca d o s. S q u ee ze lim e ju ic e
o v e r s lic e s . L a d le s o u p in to
large sh a llo w bow ls; top each
s e r v in g w ith s h r e d d e d
c h e e s e s a n d a v o c a d o s lic e s .
S e r v e w it h t o r t i l l a c h i p s .
M akes 12 serv in g s.
RED BEANS, HAM N RICE
1 1/2 cu p s cub ed canned
sm oked ham (about 6
ou nces)
1/2 cup chopped green
pepper
1/4 cup ch op ped onion
2 clo v es garlic, m inced
2 teasp oon s olive oil
1/2 teasp oon dried thym e
lea v es
1/4 teaspoon dried oregano
lea v es
1/8 teaspoon ground cum in
1 can (15 ounces) red beans,
drained
1 can (8 ou nces) no-salt-
added stew ed tom atoes
1/4 teasp oon black p ep per
3 cu p s cooked rice, warm
L ouisian a Hot Sauce
S a u te h am , g r e e n p e p p e r ,
o n io n a n d g a r lic in o il u n til
o n io n is t e n d e r a n d h a m is
browned, about 5 m inutes. Stir
in thym e, oregano and cum in;
s a u te 1 to 2 m in u te s lo n g e r .
Stir in red beans and tom atoes;
h e a t to b o ilin g . R e d u ce h ea t
and sim m er, c o v e r e d , 5 m in
u tes; u n c o v e r , s tir in p ep p e r
and sim m er 5 m in utes longer.
Serve bean m ixture over warm
rice; sp rin k le w ith hot sa u ce.
Makes 4 en tree servings.
Safeway Brands Sale !
• :
- ’ I
P rices e ffe c tiv e S e p t. 28 th ro u g h O c to b e r 4 ,1 9 9 4 a t S afew ay.
Town House
Green Beans & Corn
• 14.5 to 15.25-Ounce
• FIRST 12 Each
Variety
• SAVE UP TO
1.00 ON FOUR
fo r
Ovenjoy
*■
< * Z ‘
Fresh Breads
• 22.5-Oz.
• White or
Wheat
• FIRST 3
• SAVE UP TO
1.08 ON 3
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Look In The This Week
Magazine for your
Safeway Shopping
Guide for a complete
list of specials on sale
this week at Safeway!
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399
Enjoy Extra Savings With The
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