Page 20
The
Portland Observer
Black History Month
Artichoke Salad
With Oranges
Yields 8 salads.
Ingredients:
Ingredients:
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•
•
•
•
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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:
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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