September 26, 2012
Minority & Small Business Week
Page 33
C lassified
2. Lightly crush garlic croutons from kit.
3. Combine romaine, cheese and crushed crou
tons from kit in large bowl. Toss with Caesar
chopped
• 1(11 ounce) package DOLE® Ultimate Cae Dressing.
4. On each roll, spread cream cheese mixture
sar Kit
over lavash bread; cover with a thin layer of salad
• 3 sheets (9 x 11-inch) lavash bread
mixture. Roll up from narrow side. (For flour
Directions:
tortillas, fold in sides before rolling up). 5. Secure
1. Combine cream cheese, sun-dried tomatoes each roll with 5 to 6 wooden picks. Slice rolls
and herb-seasoning from salad kit in medium between wooden picks to form pinwheel appetiz
bowl; blend well.
ers.
c o n t i n u e d f r o m page 18
Ingredients:
• 2 pounds ground beef
• 2 cups diced onions
• 2 (1 5 1/2-ounce) cans pinto beans
• 1(15 1/2-ounce) can pink kidney beans
• 1(15 1 /4-ounce) can whole kernel com, drained
• 1 (14 1/2-ounce) can Mexican-style stewed
tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1(14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and
sliced, optional
• 1 /2 cup green olives, sliced, optional
• 1(1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Com chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish
Advertise
Ingredients:
• 1 1/2 tablespoons fresh rose
mary
• 2 teaspoons garlic salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground
black pepper
• 3 pounds boneless pork loin
roast
Directions:
1. Preheat oven to 350 degrees
F (175 degrees C).
In a large, resealable plastic bag,
mix rosemary, garlic salt, thyme,
and pepper.
2. Place pork roast in the bag,
seal, and toss until thoroughly
coated with the garlic salt mix
ture. Transfer to a medium bak
ing dish.
3. Cook pork roast 1 hour in the
preheated oven, or to an internal
temperature o f 145 degrees F
(63 degrees C).
'YTTTTTr^
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Taco Soup
Simple Savory
Pork Roast
For contracting opportunities with the City of
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http://www.portlandonline.com/omf/purchasing
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Directions:
1. Brown the ground beef and onions in a large
skillet; drain the excess fat, then transfer the
browned beef and onions to a large slow cooker
or a stockpot.
2. Add the beans, com, tomatoes, green chiles,
black olives, green olives, taco seasoning, and ranch
dressing mix, and cook in a slow cooker on low for
6 to 8 hours or simmer over low heat for about 1 hour
in a pot on the stove. To serve, place a few com
chips in each bowl and ladle soup over them.
3. Top with sour cream, cheese, green onions and
jalapenos.
Subsidized Units may be available at this time for persons who
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