^Jnrtlanò OOhserUer
Page 16
July 30. 2014
Cafe a t Miracles
in The Miracles Club Bldg.
4200 NE MLK Jr. Blvd,
Portland OR 97212
Real
Southern
Cooking ”
New Hours: M-F 11am-7:30pm
Serving Lunch and Dinner
------------------------------------------------------------------------------------------------1
Free fries with purchase of
any sandwich or burger
Valid only at Cafe at M iracles; 4200 NE M LK Jr.
Blvd, Portland O R 97212
Coupon good for the month o f August, 2014 only.^
Mashed, Mixed Root Vegetables
Instead o f ordinary mashed potatoes, combine the flavors o f multiple different root veg
etables into this simple but spectacular blend. Great fo r holidays or a tasty side-dish any
night. Prep time is 15 mins; cook time is 20 mins.
Ingredients:
• 4 1/2 lbs root vegetables; including tw o o r m ore o f the follow ing: celery root, potatoes, rutabagas, parsnips,
carrots, sunchokes, y am s/sw eet p otatoes, turnips and fingerlings.
• salt (o r salt-free substitute) & freshly g ro u n d black pepper, to taste
• ex tra virgin olive oil and or b u tter top taste
Directions:
1. Peel the root vegetables then ch o p up into golf-ball sized pieces, place in salted boiling w ater and cook until
very tender.
2. D rain in a colander.
3. P lace th e vegetables b ack in the p an and m ash w ith a p otato m asher.
4. M ash th em as sm ooth o r as chunky as you like. S eason w ith salt and pepper, then enrich the flav o r w ith extra
THOMAS JEFFERSON HIGHSCHOOL
------------------------------------P R E S E N T S :
virgin olive oil, butter, o r both, to taste.
5. O nce cooked, the m ashed v egetables can be kept w arm in a bow l covered w ith kitchen foil o v er sim m ering
w ater. T his is handy w hen cooking fo r a d in n er party. T hey can easily be reheated in the m icrow ave if refrigerated.
Smokey Split Pea and Root Vegetable Soup
Prep Time: 20 mins;
Cook Time: 1 hrs 5 mins.
Ingredients:
$
LABOR DAT WEEKENDI
AUG. 29/2014-SEPT. 1/2014
GO TO WWW.PILREUNIONS.COM
P roceed s g o t o PPS & Eddie Barnettl r. Foundation!
PRIZES AVAILABLE!
• 6 tab lesp o o n s b u tter/m arg arin e
• 3 m ed iu m carrots, ch o p p ed
• 2 large parsnips, ch o p p ed
• 2 m ed iu m leeks, ch o p p ed (w hite
and lite green only)
• 1 large onion, ch o p p ed
• 2 1/2 te a sp o o n s d rie d th y m e,
crum bled
• 2 teaspoons m arjoram , crum bled
• 3 bay leaves
• 11 cups ch ick en stock o r 11 cups
veg etab le broth.
• 3 cups dried split peas
• For m eat-eaters; 1 1 /2 lbs sm oked
h am hocks o r 1 1/2 lbs sm oked tu r
key w ings
• F o r v eg etarian s; 4 o r 5 cups w hey
p o w d er
1/2 cup ch o p p ed fresh Italian p ars
ley
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o v er low heat.
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EDCIE 3ARMETT JR FOUMDATIOM
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Directions:
1. M elt b u tter/m argarine in lg pot
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2. A dd carrots, parsnips, leeks, o n
ion, thym e, m arjoram and bay leaves.
co v er and co o k until v egetables are 4. If using w hey p o w d er instead o f
tender, stirring o ccasionally, about m eat, rem ove four cu p s o f liquid
after it has heated up, let cool til its
20 m inutes.
3. A dd stock, peas and h am hocks, ju s t w arm and blen d equally w ith
bring to sim m er and co v er partially the w hey pow der, then m ix back into
and co o k til peas are ten d er and the pot to finish cooking.
soup thickens slightly stirring o c 5. A dd parsley in the last 5 m inutes,
season w ith salt and pepper.
casionally, about 45 m inutes.