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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 28, 1994)
P age A6 D ecember Spices Add Zest To Your Feast Most children enjoy pitching in and helping with the baking, says a nutritionist at the Children’s Nu trition Research Center at the U S. Department o f Agriculture. ’’Cooking together is a great parent/child activity and with a bit o f organization, even the littlest baker can participate, said Corinne Montandon, an assistant professor of pediatrics at Baylor College of Medicine. Before children arrive, assem ble all the ingredients and imple ments you will need. “It is important to set realistic limits and assign age-appropriate tasks,” Montandon said. Children ages 9 to 12 can pre pare easy-to-fol low recipes, rol I out dough for cook ies or pie crust, chop fruits for muffins and grate vegeta bles for quick breads. Children ages 5 to 8 can wash fruits and vegetables, stir ingredi ents and cut out cookies with a cookie cutter. Toddlers can pour ingredients into a bowl. O f course, everyone can help decorate cook- Baked Duck With Raspberry Sauce (Yields two servings) 4-5 lb. Thawed duck 1/2 tsp. Lawry’s Seasoned Salt. Preheat oven to 350 degrees. Trim excess fat from duck (esp. tail). Place unseasoned duck in roasting pan (approximately the size of the duck). Slow cook duck uncovered in oven for 2-1 /2 hours, until brown. (Duck will deep-fry in its own fat.) Remove duck from oven and let cool. Debone duck by simply pulling meat away from bones. Sprinkle Lawry’s Seasoned Salt over meat to taste. Raspberry Sauce (Yields Two Servings) • • • • Chef Ben Gordon adds spices to a baked duck. Whether you’re cooking roast beef and dressing or black-eyed peas and collard greens for the New Year, consider adding a little zest to your holiday feast with this meal sugges tion from Lawry’s “seasoned veter an,” Chef Ben Gordon. “It’s not unusual to wind up in the cooking rut o f preparing the same dishes, or the cooking rush, running to the store to purchase whatever foods are left by the masses,” said Gordon. “I think it's important that cooks experiment by putting a new spin on an old favorite or adding a new dish to their holiday menus.” Gordon suggests the following delicious menu that is guaranteed to generate smiles and genuine com pliments: • Cream of Mushroom Soup • Baked duck with raspberry sauce and wild rice • Glazed carrots • Steamed broccoli with butterand thyme sauce • Tossed green salad with Bos- I pint fresh raspberries (washed) 2 quarts water 2 cups o f sugar 2 tbsp. cornstarch mixture (1 tbsp. cornstarch and 1 tbsp. water.) • Bring water and raspberries to a boil. Slowly add sugar and bring to a boil. Add cornstarch mixture. Cook sauce for two to three min utes until it is evenly mixed and reaches desired consistency. (To thicken sauce, repeat cornstarch mixture. To thin sauce, add water.) Sauce should evenly coat a spoon. Serve raspberry sauce over duck and brown or wild rice. SOURCE BE WITH uon t let tne dark forces of ignorance , - defeat you. Right in this galaxy, you , can tap into the source -- the free Consum er Inform ation * Catalog. It lists free and low- ' publications on cosm ic topics such as federal * benefits, jobs, health, housing, educating your children, cars, and much, much more. So dispel the darkness and send for the source. Write * today to Pueblo. Colorado for the free Consum er Inform ation Catalog Just send your hame and address to : * ‘ . « . • • > I Consum er Inform ation Center Department Source • Pueblo. Colorado 81009 Prices effective December 28 through January 3,1995 at your nearby Safeway store, Selected soft drinks Plus deposit in Oregon FIRST 6, ADD ITIO NA L AT REGULAR PRICE January Budget Stretcher Coupon Book [g™ ■ ■ WiVÇi <. jy X y B n ArBtaLAx Ground Beef Approximate 10-Lb. package Maximum fat content, 22% SAVE UP TO 61 < PER LB Look In Your This Week Magazine lor our weekly Safeway Savings Guide! Montandon reminds parents to make sure children wash their hands before and after every step in the food preparation process. She also notes that most young chi Idren have short attention spans. When a recipe yields dozens of cookies or muffins, use only half and chill the rest o f the dough until later. M ontandon suggests using the kitchen tape as a cookie d ecorating center. M ake sure each child has easy access to small cups filled with colored icings, raisins, pieces o f m ara schino cherries or dried fruits, sprinkles, m iniature m arshm al lows and other decorative good ies. To cut down on the mess, place a small plastic tablecloth under the chair where a child is working. But keep in mind, that the kitchen clean up can be part of the “fun.” Children can help was dishes, wipe offcabinet tops and sweep the floor. Montandon believes it is im portant for children to experience all the steps involved in cooking. MAY THE Happy New Be Sure To Use Your Valuable Safeway P ortland O bserver Children Like To Help In The Kitchen ton Radicchio lettuce and plum to mato wedges • Sweet potato biscuits • Cheesecake • Flavored coffee, cappucino, or cinnamon tea 6 ' or don also offers several tasty tips fo r cooks who want to give their meals a delicious lift. • To make store-bought ranch or creamy Italian dressing taste home made, add fresh mint, dill or basil, as well as vinegar and mayonnaise. • Spice up canned black-eyed peas by adding beef bullion cubes, garlic powder, seasoned pepper, sug ar tomato paste and roux (equal parts flour and butter). • Avoid cake pitfalls by double checking your cake recipe for the amount of egg yolks versus whole eggs; making sure you set your oven on the correct temperature (an oven too hot could result in a crusty cake crow n); using the ap p ro p riate amounts o f flour, sugar and shorten ing (as outlined in cake recipe); and not over-mixing the cake batter. • • • 28, 1994 • T he Enjoy Extra Savings With The EXTRA In-Store Safeway Savings Guide Available at your Saleway store. • I »
