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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 5, 2014)
Page 20 The Portland Observer Black History Month Artichoke Salad With Oranges Yields 8 salads. Ingredients: Ingredients: • • • • • • • • Cucumber Stuffed With Fish 4 artichokes (about 2 pounds) 1 lem on, halved crossw ise 4 oranges 6 radishes, thinly sliced 12 K alam ata olives 2 tablespoons extra-virgin olive oil 1/2 teaspoon sw eet paprika salt to taste Process: In a large pan o f boiling w ater, cook the artichokes and h alf a lem on, covered, until the artichokes are barely tender, 20 to 25 m inutes. 2. D rain and set aside to cool. Pull o ff the artichoke leaves and cut the fuzzy choke out o f each artichoke. 3. Slice the hearts into <-inch w edges and set aside. S queeze the ju ic e o f the oth er lem on h a lf and set aside. O ver a large bow l, peel and section the oranges, discarding the seeds and the w hite pith. 4. T o serve, alternate the orange sections and artichoke w edges on individual plates. G arnish w ith radish slices and olives. M ix the olive oil w ith the lem on ju ice. D rizzle o v er the salad. Sprinkle w ith paprika and salt. NMMMNMMM Ethiopian Pancakes Ingredients: • • • • • February 5, 2014 1 teasp o o n dry yeast 2-1/2 cups w arm w ater 4 cups flour 1 teaspoon baking p ow der Oil Process: 1. D issolve the yeast in the w ater, add it to the flour, and m ix w ell. Let the m ixture stand at room tem pera- PORTLAND PUBLIC SCHOOLS Celebrating Black History Through Education ture overnight. (In w inter it takes 2 days to allow ferm entation.) 2. Stir in the baking p ow der and let the m ixture stand for 10 m inutes. 3. Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup o f the batter, and fry o v er low heat fo r 1 or 2 m inutes. W hen bubbles appear, co v er the skillet for 15 seconds. T urn out the pancake to a dish. Prepare all the pancakes this w ay, frying on one side only. • 4 m edium cucum bers. • 2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salm on) • 1/2 cup celery in 1/2-inch p ieces • 1/2 cup sour cream • 4 T bsp lem on ju ice • 2 T bsp sugar • 1/2 tsp. salt. • 1 head lettuce • 1 slice A m erican cheese p er serv in g • 1 pim iento piece 1/2 inch x 1 1/ 2 inches p er serving • 2 o r 3 tom ato slices per serv in g • parsley sprigs Process: 1. Peel 4 m ed iu m cu cu m b ers in strips 1/2-inch apart. C ut each in h a lf length w ise to give eight halves (or one h a lf p er person). C ut out soft centers w ith a grapefruit knife. C hop and set aside. C ut a strip from io tto m o f cu cu m b er h a lf so that it w ill rest firm ly on the plate. In a 2- quart bow l: C om bine: 2 cups cold la k e d fish as halibut, bass, etc. (or ALABAMAA&M use canned tu n a o r salm on), 1/2 cup celery in 1/2-inch pieces and all the ch o p p ed cu cu m b er scooped from "boats". 2. B lend: 1/2 cup sour cream w ith 4 T b sp lem on ju ic e , 2 T b sp sugar and 1/2 tsp. salt. A dd to fish m ix ture, blend w ell, and chill. Shred 1 head lettuce in long thin slivers to sim ulate w aves". A rrange on d in n er o r large salad plates. P lace the cu cu m b er boat o n the lettuce. 3. H eap the fish m ixture to fill the cucum ber shells. C ut 1 slice A m eri can cheese in h a lf d iagonally to form a "sail". P lace in the cen ter o f m ixture, narrow edge upright. C ut a tiny b an n er o f 1 pim ien to piece 1/ 2 inch x 1 1 /2 inches and pin it to the cen ter o f narrow side o f cheese w ith a piece o f toothpick. 4. G arnish around edge w ith 2 or 3 tom ato slices and parsley sprigs. JACKSON STATE BETHUNE-COOKM AN DELAWARE STATE FLORIDA A&M Come bid with us During Black History month, Portland Public FORT VALLEYS Schools salutes the many outstanding historically black colleges and universities across America. Through the Career GRAMBLING Learning Equity objective of our Equity in HOWARD Public Purchasing & Contracting Policy, our contractors help us in shaping tomorrow's leaders by providing information on future career and educational pursuits. We welcome the participation of Minority Owned, Women Owned, and Emerging Small Businesses in our contracting and purchasing of goods and services. For more information contact: Lee Fleming 503-916-3113 or If1emin1@pps.net or visit: www.pps.net/departments/purchasing-contracting SALEM
