Page A6 luly 18. 2007 F ood The m ission o f the ‘Food S ection' is to provide our readers w ith great tasting healthy recipes and useful household information. The Portland O bserver respectfully requests all com m ents and/or family recipes you would like to share w ith us. A ddressem ailstofoods@ portlandobserver.com Hong Kong Style Egg Tarts This is a very easy way to make Chinese- style egg tarts. You can put the leftovers in the refrigerator for use fo r up to three Jays later. You can also reduce the sugar in the crust and filling to f t your taste. This recipe is lightly sweetened. Add more sugar if desired. Ingredients for life.. INGREDIENTS DIRECTIONS • I cup confectioners' sugar • 3 cups all-purpose flour • 1 cup butter • 1 egg, beaten • I dash vanilla extract • 2/3 cup w hite sugar • 1 1 /2 cups w ater • 9 eggs, beaten • I dash vanilla extract • 1 cup canned evaporated m ilk or substitute w hole milk 1. In a m edium bowl, mix together the confectioners sugar and flour. Mix in butter with a fork until it is in small crum bs. Stir in the egg and vanilla until the mixture forms adough. The texture should be slightly moist. Add more butter if it is too dry. A dd more flour if the dough seems greasy. Shape dough into 1 1/2 inch balls and press the balls into tart molds so that it covers the bottom and goes up higher than the sides. Use two fingers to shape the edge into an "A " shape. 2. Preheat the oven to 450 degrees F. C om bine the w hite sugar and w ater in a medium saucepan and bring to a boil. Cook until the sugar is dissolved and rem ove from heat and cool to room tem perature. Strain the eggs through a sieve and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve and fill the tart shells. 3. Bake for 15 to 20 minutes in the preheated oven until the filling is golden brown and puffed up a little bit. SAFEWAY Ö Black Pepper Beef and Cabbage Stir Fry A very simple Chinese stirfry dish, fabulous in taste. / saw my husband going fo r two additional servings o f it and I had to remind him to leave some fo r the rest o f the fam ily! Serve with hot steamed rice. INGREDIENTS VALUE • 2 tablespoons vegetable oil • 4 cloves garlic, chopped • 1/2 pound ground beef • 1/2 small head cabbage, shredded • • • • • 1 red bell pepper, cut into strips 2 tablespoons soy sauce 1 teaspoon cornstarch 1/2 cup water 1 teaspoon ground black pepper DIRECTIONS “Restaurant Cut Beef Top Sirloin Steak Heat a wok or large skillet over medium -high heat and add oil. Sauté garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and w ater and stir in. Season with pepper. C ook, stirring, until sauce has thickened. Fresh Alaskan Sockeye Salmon Fillets Weather permitting. SAVE up to $3 00 lb Boneless. SAVE up to $4.00 lb Kung Pao Chicken Sweet Cantaloupe Melons Northwest Grown Cherries On the Vine Tomatoes Club Price 33i lb Or choose Organic Cantaloupe 2 lbs. for $1.00 SAVE up to $1.38 on 3 lbs. This spicy chicken with peanuts is similar to what is served in restau­ rants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. Enjoy! Or choose Rainier Cherries, $3.99 lb, SAVE up to S3 00 lb SAVE up to $1 50 lb INGREDIENTS • I pound skinless, boneless chick­ en breast halves - cut into chunks • 2 tablespoons w hite wine • 2 tablespoons soy sauce • 2 tablespoons sesam e oil, divided • 2 tablespoons cornstarch, dissolved in 2 tablespoons w ater Signature Sandwiches Fast & Fantastic • I ounce hot chile paste • 1 teaspoon distilled white vinegar • 2 teaspoons brow n sugar • 4 green onions, chopped • I tablespoon chopped garlic • 1 (8 ounce) can w ater chestnuts • 4 ounces chopped peanuts DIRECTIONS I d TONI' FREE Lucerne Shredded or Chunk Cheese WOtóWE 6 to 8-oz. Selected varieties SAVE up to $5 78 on 3 General Mills Cereals Tropicana Pure Prem ium 8 9 to 14 25-OZ Selected varieties SAVE up to $5 27 on 2 59 to 64-oz Chilled orange lutee Selected varieties Club Price: $3 00 ea SAVE up to $318 on 2 1. M arinade: C om bine 1 tablespoon w ine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon com stareh/w ater m ixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. C over dish and place in refrigerator for about 30 minutes. 2. Sauce: In a small bowl com bine 1 tablespoon wine, 1 tablespoon soy sauce, I tablespoon oil, 1 tablespoon com starch/w ater m ixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, w ater chestnuts and peanuts. In a m edium skillet, heat sauce slow ly until aromatic. 3. M eanw hile, rem ove chicken from m arinade and saute in a large skillet until meat is white and juices run clear. W hen sauce is arom atic, add sauteed chicken to it and let sim m er together until sauce thickens. Egg Drop Soup Crystal Geyser Nabisco Snack Crackers or Chips Ahoy! ßuildAComto 35-pack. 16 9-02 bottles 7 to 16-oz Selected varieties Club Price $2 00 ea SAVE up to $2.78 on 2 BV Coastal Robert Mondavi Private Selection or Ravenswood VB 750-ml Selected varietals SAVE up to $4 23 SAFEWAY $ COUPON This Egg Drop soup is born from a love o f the soup and M ANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant. The simplicity is the key. Soup can be frozen and re-heated. INGREDIENTS OvenJoy Sandwich Breads Safeway SELECT Saffly Ba« Traie or Paper Towels Signature Sandwich Regular Size SeWted varieties Valued $4 99 or more Selected vaneties ana sizes MPhceSSODa SAVE op to $3 W on 2 22.5-oz. 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