Page A 2
_ (Elje Jlortlanh (Observer
N ovem ber 26. 2 003
Shopping
Locally with
Soul
Merchants plan
Friday, Saturday
showcase
Culturally diverse businesses o f north
and northeast Portland will lure people
into their shops after the Thanksgiving
Day holiday fo ra “Soul of Portland" week
end and a stimulating alternative to typical
holiday shopping at the malls.
Always the busiest shopping weekend
of the year, many of the merchants along
Martin Luther King, Jr. Boulevard, Alberta
Street, Killingworth Street and Missis
sippi Avenue are participating in this
North-Northeast Portland Business As
sociation event on both Friday, Nov. 28
and Saturday, Nov. 29.
Special presentations are planned cel
ebrating Christmas, K wanzaa and Eid, an
Islamic feast day marking the end of
Ramadan. The area businesses also plan
to decorate windows, host workshops,
offer special discounts, and provide games
and live entertainment.
A horse-drawn trolley and Billy Bus
will transport shoppers between the neigh
borhoods with designated park and ride
stations along the route.
“Shopping locally with small busi
nesses creates jobs and circulates the
money in the community," said O.B. Hill,
owner of Reflections Mirror Image Book
store.
For more information, contact Bridget
Bayerof the NNEBA at 503-998-5121.
University of
Portland students
and others sit
down for both
lavish and skimpy
meals to reflect
on the reality of
the world during a
unique fundraising
hunger banquet at
the north Portland
college.
»-V
photo by M ark
W ashington /
T he P ortland
O bserver
M>
Plates are Full and Near Empty
C o lle g e e v e n t
at hom e and in the world.
illu s tr a te s h u n g e r
divided into low, m iddle and high-in
O th e r H u n g e r A w a re n e s s W eek
com e groups, reflecting the w o rld ’s
ev en ts in clu d ed on e o f the larg est and
north Portland college organized last
w eek’s event to kickoff hunger aw are
dem ographics.
o ld est n atio n w id e an ti-p o v erty fasts,
In an ironic fundraiser, the U niver
ness week. But instead o f gorging them
served nutritious, m ulti-course m eals,
w ere p art o f O x fam A m e ric a ’s Fast
sity o f Portland hosted a banquet to
selves on banquet fare while thinking
about the struggling hungry, diners were
the low -incom e group, 55 percent o f
fo r a W o rld H arvest m o v em en t to end
p o v erty .
bring attention to people who lack food
Avoiding
Thanksgiving
Food Surprises
The volunteer services office for the
W hile high-incom e participants were
the diners, were served only rice.
w hich w as on N ov. 20. Both ev en ts
Tangy Recipe Gives Thanksgiving Flavor Burst
Orange Chili Roasted Turkey
Ingredients:
If you're not careful. Thanksgiving can turn into a
gathering of unwanted guests o f the microbial sort,
warns UC Davis Cooperative Extension food scientist
Linda Harris.
“It is estimated that there are more than 76 million
cases o f food-borne illness each year in the United
States, and many of those cases are preventable,”
Harris says.
To make sure you serve up healthy food and good
memories, Harris suggests stuffing the turkey only
when you’re ready to pop it into the oven, or cooking
the stuffing in a separate pan; using a meat thermometer
to make sure the turkey stuffing is heated to 165 degrees
and the turkey is at least 180 degrees; refrigerating or
freezing prepared foods or leftovers within two hours.
To prevent the spread of harmful bacteria in the
kitchen, always wash hands, as well as utensils and
cutting boards, before working with foods and when
moving from one food item to the next.
• 1 Whole turkey, freshorfrozen and thawed; l/2c.butter; l/2c.broth;
• 3 tsp.chili powder; 3 tsp.garlic salt; 2-1/2 c. orange juice, pulp free
• Coarsely ground black pepper
Instructions:
Remove giblets and neck from turkey. Rinse turkey with cold
running water and drain well. Blot dry with paper towels inside and out.
Preheat oven to 325°F. In saucepan, reduce orangejuice down to 1 cup.
Melt butter in broth with chili powder and garlic salt. Mix in reduced
orangejuice. Cool slightly.
Place turkey, breast side up, on a rack in a large shallow (about
2-1/2" deep) roasting pan. Use an injector to inject the mixture into the
turkey, especially in the meaty parts of the breast and thighs. Sprinkle
inside and out with salt and pepper.
It's amazing how the simplest of spices turn the Thanksgiving bird into a
punchy burst o f flavors that family will remember for years. This tangy recipe
has a subtle kick o f chili that will leave you wondering how you survived
Thanksgivings past without it. To estimate, a fresh or thawed whole turkey
of 12 pounds, will take about three hours to cook, and a 20-pound turkey
will take about four-and-a-half hours.
Roast turkey in a pre-heated, 325° F. oven. Loosely cover with
aluminum foil to prevent over browning, remove foil during last hour
andahalfofcookingtim e.C ontinuetoroastuntiltherm om eterregisters
180°F. in the thigh, or 170°F, in the breast. Remove turkey from the oven
and allow it to rest for 15-20 minutes before carving.
Closing Thanksgiving Day Early at 4:00 pm. Opening Friday
ank&qiving
S afeway
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W ith $25 m inim um purchase
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Celebrate the Season ^ S a fe w a y
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seniors age 6 0 and over
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Of WOW IM U R O I
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Conveniently packaged
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Sun Mon
Sara Lee Pies
Oven Fresh 37-oz.
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Card price: $2 00 ea.
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