PageA6_________________________________________ iri?c JJortlaub (Obserher lanuary 17, 2007 T o m ake life easier for meal preparations, the ‘FoodSection' will present an assortm ent o f hearty, healthy and user-friendly w inter and holiday recipes. F or recipe requests o r su ggestions contact: SharonS @ portlandobserver.com Subject: Food Section F ood Black History Month ~ Community Recipe Collection To honor Block History Month and the heritage o f 'our' community, the Portland Observer respectfully requests family recipes that have been passed down through the generations. The Black History Month ~ Com munity Recipe Collection' will be published throughout the month o f February. torical photo, include information Submission Requirements: • Recipes must be legibly printed relating to the photo. or typed with a photo of the pre Submission Deadline: pared dish. As a substitute you February 1,2007 may use an old or historical fam ily photo relating to the recipe. • Include a brief timeline of when and where the recipe originated and how and who passed the recipe to you. Note: If using a family or his- Email: SharonS@portlandobserver.com Subject: Recipes - Black History Month M a il: The Portland Observer Attn: Recipes - Black History Month 4747MLKBIvd. Portland, OR 97211 * The Portland Observer reserves the right to print or reprint recipe and photo submissions at our discretion. Ingredients for life. SAFEWAY Ö RANCHERS Tastes ju s t like the real thing, especially with vanilla ice cream on top! Easy Apple Pie Calzone Ingredients • 1/2 of a 15-ounce package (1 crust) folded refrigerated, unbaked pie crust • 1-1/2 cups thinly sliced, peeled cooking apples • 3 tablespoons water • I teaspoon lemon juice • 1/4 cup packed brown sugar • 1 tablespoon all-purpose Hour • 1/4 teaspoon ground cinnamon • Dash ground allspice • 1 tablespoon margarine or butter • I teaspoon milk • I teaspoon granulated sugar • Vanillaicecrcamtoptional) D irections 1. Let pie crust stand at room temperature according to pack age directions. 2. M eanwhile, in a medium saucepan combi ne apples, three tablespoons water and lemon juice. Bring just to boiling. Re duce heat. Cover and simmer about live mi mîtes or until apples are tender. Combine the brown sugar, flour, cinnamon and all spice: stir into apple mixture. Cook and stir until thickened and bubbly. Remove from heat: stir in margarine or butter. Cool for 15 to 20 minutes. 3. Unfold pie crust. Place on a lightly greased baking sheet. Spoon apple mixture evenly over half of crust to within 1 /2 inch of edge. Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of a fork. Flute edges, ifdesired. Cut slits in top. Brush with milk; sprinkle with the granulated sugar. 4. Bake in a 375 degree F. oven for 25 to 30 minutes or until golden. Serve warm or cool. Cut into wedges to serve with a scoop of vanilla ice cream, if desired. Makes three to five servings. •»•BBQ on Broadway-«- Odessa’s Cafe Authentic Southern BBQ Hearty Signature Soups in the Deli Slow Cooked Homemade Sauce Traditional Southern Sides Now Serving Beer & Wine Nabisco Chips Ahoy! or Handi-Snacks 24-Pack Budweiser, M iller or Coors 5 7 to 16-oz. Selected varieties. Club Price: SP OOea. 12 oz cans or 30-Pack Miller Lite Selected varieties Plus deposit nt Oregon. 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