T he P ortland O bserver • F ebruary
P age A3
1, 1995
1
riartinelli ’ s Apple Juice Stars Center Stage For Spring
•i
M a rtin e lli’s 100% Apple Juice,
made from U.S.-grown, fresh ap­
ples, is a fresh, invigorating way to
start the year o ff on the right track. It
contains no sweeteners, no preserva­
tives, no concentrates, and no addi­
tives whatsoever. Ify o u made a New
Year’ s resolution to get in shape,
choose h e a lth y , n o n -a lc o h o lic
M artine lli’ s recipes for natural apple
energy.
When Spring’s warm weather
arrives, we’ re all in the mood to
celebrate. I f you want to steal the
show, feature M artinelli’ sGold Med­
al Sparkling Cider and Sparkling
Apple-Cranberry juice center stage
at all your springtime festivities. In
addition to a starring role as the cham­
pagne alternative, M a rtin e lli’s prod­
ucts provide a strong supporting cast
in salads, entrees and fru ity desserts.
GET IN SHAPE FOR
SPRING:
Baked Halibut with Martinelli’s Cider and Orange Liqueur Glaze.
photo by George Selland
D rin k y o u r apple a day and
quench y o u r th irs t w ith a ll the
v ita m in and m in era l b enefits o f
apples. As a d e lic io u s a lte rn a ­
tiv e to p la in m in e ra l w ater a fte r
y o u r w o r k o u t h ave a t a ll
M a r tin e lli’ s C o o le r th a t’ s long
on fla v o r o r boost y o u r energy
w ith an A p p le Pie S m oothie. A dd
v a rie ty to y o u r d a ily d ie t w ith a
refre shing glass o f Iced A p p le
Jasmine Tea, w hich contains o nly
61 calories.
For a s a tis fy in g entree that
doesn’ t tip the scale, A p p le C oun­
try C hicken makes w eig ht w a tch ­
ing easy w ith o n ly 300 ca lo rie s
and 7.2 grams o f fat a serving.
A p p ly Sorbet and Frozen A p p le -
A p ric o t Cream are both fla v o r ­
fu l, lo w -c a lo rie treats that let you
indulge in dessert w ith o u t g u ilt.
TOAST YOUR VALENTINE
WITH MARTINELLI’S:
The d e lig h tfu l tin g le and
rich , red c o lo r o f M a r tin e lli’ s
S parkling A p ple -C ran be rry Juice
make it C u p id ’ s c h o ic e as a
Champagne a lte rn a tiv e fo r V a l­
e ntine’ s Day. When you celebrate
w ith the one you love , create a
n o n -a lcoh olic c o c k ta il that tastes
too good to be true. Toast the
apple o f yo u r eye w ith an e x o tic
F ru it F lin g or an e n tic in g P ink
Passion Frappe.
SPRINGTIME
CELEBRATIONS:
For a tra d itio n a l Easter d in ­
ner, treat yo ur fa m ily to the d e l­
icate sweetness o f H o n e y -A p p le
Glazed Ham, w ith C id e r R aisin
Sauce on the side. A n o th e r fes­
tiv e S p rin g menu inclu de s Baked
H a lib u t w ith M a r tin e lli's C ide r
and Orange L iq u e u r Glaze and
E ndive, W atercress and A pple
Salad w ith M a r t in e lli’ s C id e r
V in a ig re tte . For dessert, serve
elegant M a r tin e lli’ s Pear C om ­
pote. As always, the lig h t, crisp
taste o f M a r tin e lli’ s S p a rklin g
C id e r is an e xce lle n t accom pani­
m ent to every cuisine.
A d d the G ourm et S o c ie ty ’ s
“ Seal o f A p p ro v a l” fo r 1995 to
m ore than 50 gold m edal awards
w h ich M a r tin e lli’ s has won fo r
pro du ct excellence. M a r tin e lli’ s
p roducts are a v a ila b le in every
state in the U S. and in several
fo re ig n countries. The fa m ily -
ow ned
and
-o p e r a te d
S.
M a r tin e lli & C om pany has been
located in W a ts o n v ille , C a lifo r ­
nia since 1868.
BAKED HALIBUT WITH
MARTINELLI’S CIDER AND
ORANGE LIQUEUR GLAZE:
•
•
•
•
2 1/4 cups M a rtin e lli’ s Cider
1/2 cup Grand M a rn ie r
2 tablespoons cornstarch
1/4 cup freshly squeezed or­
ange juice
• 1 1/2 pounds fresh halibut
filets
• salt and pepper to taste
Combine 2 cups C ider and
G rand M arn ier in saucepan.
Boil until reduced by half,
about 15-20 minutes. Blend
cornstarch with remaining 1/
4 cup of C ider; stir into hot
mixture until thickened. Stir
in orange and lemon juices.
Place halibut in baking dish,
add water to cover bottom,
bake covered at 400 F for
about 20 minutes until just
done. Serve with sauce ladled
over. Makes 4 servings. Can
substitute any firm fish.
ft
V
&
sj.
•A
n ■
--C hef Xavier Bauser,
Benson Hotel, Portland, OR
HONEY-APPLE GLAZE
FOR HAM
•
•
•
•
1/2 cup M a rtin e lli’s C ider
1/4 cup honey
2 tablespoons cider vinegar
I tablespoon grainy mus­
tard
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• pinch of ground cloves
Combine juice, honey and
cider v inegar in a small sauce­
pan. Bring to a boil, reduce
heat and simmer for 5 min­
utes. Remove from heat and
stir in rest of the ingredients.
' / t m ì / h t e (J fri,íion (U<>a'rì W/t Sfai
f a /vn fia v I
ty e v d Çftuwe
Í.
The Have A Heart Food Drive Will Help Feed Hungry Families
The Portland Police B ureau’ s
Sunshine D iv is io n and U n ite d
G rocers are c u rre n tly gearing up
fo r the th ird annual “ Have a Heart
Food D riv e ” w hich brings in more
food d onations fo r the Sunshine
D iv is io n than any o th e r fo o d
d riv e they h old.
On Tuesday, Jan. 3 I , readers
w ill fin d a Have a H eart Food
D riv e gro cery bag in The O re g o ­
nian FO O D day. People are urged
to f i l l the bag w ith n o n -p e rish ­
able items and b rin g them to any
o f the 75 m etro-area p a rtic ip a t­
ing re ta ile rs.
P a rtic ip a tin g U nited G rocers
members inclu de T h riftw a y , Sen­
try , K ie n o w ’ s Select M arkets,
Food O u tle t, and other fin e in d e ­
pendent retailers p ro u d ly d is p la y ­
ing the W estern F a m ily sign.
C o lle c tio n s w ill be taken through
F riday, Feb. 10.
By donating canned goods and
other non-perishables during the
Have a Heart Food Drive, the Sun­
shine Division is able to assist needy
families throughout the year. Last
year the Have a Heart Food Drive
yielded over 60,000 pounds in food
donations. The goal this year is to top
that figure.
“ Food donations are needed
th ro u g h o u t the year,” e xplain ed
Bob T o b in , program c o o rd in a to r
at the Sunshine D iv is io n . “ We
get a lo t o f donations d u rin g the
T h a n k s g iv in g /C h ris tm a s tim e
frame, but in re a lity the need lasts
fa r a fte r the h olida ys are over.
That is w hy we hold the Have a
H eart Food D rive . It a llo w s us to
co ntin ue o u r o b je c tiv e o f te m p o ­
r a r y e m e rg e n c y r e l i e f y e a r
ro u n d .’
Item s that are most useful
and the m ost needed in c lu d e
/T a o ryt-cr t a/r //< £ /
canned fr u it, p o w d e re d m ilk ,
canned stew, canned tuna, e lb o w
m acaroni, pancake m ix, instant
potatoes, soap, detergent, baby
food (canned and d ehydrated),
c a n n e d m e a ts , b e a n s , r ic e ,
oatm eal, cereal, peanut b utter,
to ile trie s , and diapers.
The Sunshine D iv is io n p ro ­
vides tem porary em ergency re­
lie f to needy P o rtlan d fa m ilie s
by d is trib u tin g fo od supplies and
other necessities. A p p ro x im a te ­
ly 400 food boxes are assembled
and d is trib u te d every m onth. A
fa m ily o f fo u r in need w o u ld re­
ceive a food box that w o u ld last
three to fo u r days.
Have a H eart Food D riv e co­
sponsors inclu de U nite d G rocers
store members. W estern F a m ily,
W illa m e tte In du strie s, The O re ­
gon ia n F O O D d ay, K A T U - T V ,
and Q I0 5 FM.
—
4^
-,
T ire d o f s la v in g over that
hot stove? P ortland Parks and
R ecreation has the s o lu tio n to
yo u r c o o k in g d ilem m a: Let the
kids co ok d in n e r to n ig h t! Class­
es are o ffe re d th ro ug h ou t the
c ity fo r kids age 6 to 12. Sign up
today at a co m m u n ity center or
school near you, o r c a ll the Res­
e rva tio n Center at 823-2525 to
reg ister w ith V isa or M aster­
card. F or m ore class in fo rm a ­
tio n c a ll the P ortland Parks and
R ecreation H o tlin e at 823-2223
V/TT.
North/Northeast Portland
G re g o ry H e ig h ts C o m m u n ity
School, 7334 NF. Siskiyou, 282-
0204:
Cooking for M iddle School Kids-
Soups and Breads, age 11-15;
Wed. February 8 2:45pm-4:00pm
$5.00
• Cooking for M iddle School Kids-
Easy Candies, age 11-15; Wed.
February 15 2:45pm-4:00pm $5.00
• Cooking for M iddle School Kids-
Breakfast on the Run, age 11-15;
Wed. February 22 2:24PM -
4:00PM $5.00
• Cooking for M iddle School Kids-
W ee ken d B re a k fa s t/B ru n c h
Ideas, age 11-15; Wed March 1
2:25pm-4:00pm $5.00
SE 14th, 280-6228:
• Snack A tta ck- Learn to prepare
simple, healthy snacks, age 9-12;
Tue. Jan. 31-Feb.28 3:15pm-
4 :15pm, Free
IO *
West Side Portland
Southeast Portland
H illside C om m unity C enter, 653
N W C ulpepper T e rr., 823-3181:
• Pizza Every W hich W ay- Have
funbuildingyourow n PizzaCre-
ation! age 6-12; Wed. March 1
4:00pm-5:00pm, $4.00
H osford C om m unity School, 2303
SE 28th PI., 280-6228:
• Easy Dessertsand Sweet Treats-
Leam easy cooking skills while
making cookies, candies and other
fun treats. Follow a recipe, mea­
sure, m ix and bake. Bring $3.00
material fee to first class, age 8 -10;
Tue. Feb. 7-Feb. 28 6:30pm-
7:30pm $12.00
B rooklyn C om m unitv School, 3830
P arkrose C o m m u n ity School,
11717 NE Shaver, 256-4969:
• A fte rs c h o o l S nacks- Learn
about kitchen safety and healthy
alternatives. Children w ill pre­
pare snacks and clean up after
themselves. Bring $5.00 materi­
als fee to the first day ofclass; age
8-12: Tue. February 2 1-March
14 6:30pm-7:30pm $8.00
I
Outer East Portland
%
I rtf
£
Safeway Low Prices
Prices effeeffre Feftma/y Ì through February 7, fggg af yoar nearby Safeway sfere.
|
• 7-Bone or Blade
• SAVE UP T 0 1.10
PER LB.
10-Lb. B a g
Potatoes'
• Oregon Grown
Russet Potatoes
Half Gallon
Ice Cream
• Snow Star
• FIRST 1
97
Heinz
Ketchup
Each
>■<
■28-Ounce
■ Squeeze bottle
0
99
Each
Look In Your This Week Megazine
for our weekly Safeway Savings Guide!
ThisWfeek
Enjoy Extra Savings With The
EXTRA In-Store
Safeway Savings Guide
Available at your Safeway store.
** <
e» M
**•» ♦ .
•
’
• •
? ’ 5V
• <>•- >. AT-
„ ■ V