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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 11, 1982)
Pag« 12 Portland Observer, February 11, 1962 DEEP-DISH PEA CH COBBLER PARMESAN OVEN-FRIED CHICKEN 1 cup» flour teaspoon salt VS cup margarine 4 to 6 tablespoons water * * 2 29-oz. cans peach slices Vi cup packed brown sugar 2 tablespoons flour Vi teaspoon cinnamon W teaspoon nutmeg 1/8 teaspoon allspice Dash o f salt 1 tablespoon lemon juice 2 tablespoons margarine 1 cup dry bread crumbs 3 oz. grated Parmesan cheese 3 tablespoons chopped parsley 1 tablespoon chopped chives 1 teaspoon salt 1/8 teaspoon pepper 2 2 Vi- to 3-lb. broiler-fryers, cut up 2 eggs, slightly beaten 2 tablespoons milk Vi cup margarine Combine crumbs, cheese, parsley, chives and seasonings. D ip chicken in combined egg and milk; coat with crumb mixture. Place in 15 Vi x 10Vi- inch je lly ro ll pan; pour m argarin over chicken. Bake at 350°, 1 hour and 10 minutes. 6-8 servings. Variation: Substitute green onion slices for chives. DESSER T CORN PUDDING 1 17-oz. can whole kernel corn, drained 1 17-oz. can cream style com 1 14-oz. can sweetened condensed milk Vi cup margarine, melted 2 eggs, slightly beaten Vi teaspoon salt dash o f pepper Francis Savage prepared Parmesan Oven-Fried Chicken and Super Brunch Salad for her guests. Vi cup margarine, melted 2 cups (8 ozs.) shredded sharp cheddar cheese Prepare macaroni as directed on package, o m ittin g salt. C o m b in e milk, soup, eggs and margarine; mix well. Stir in macaroni and cheese; spoon into greased 2-quart casser ole. Bake at 425 *, 35 minutes. 4 to 6 servings. C o m b in e flo u r and salt; cut in m argarine un til m ixture resembles coarse crumbs. Sprinkle with water while m ixing lig h tly w ith a fo rk ; form into a ball. On lightly floured surface, roll out two thirds o f dough to 13-inch square. Place in 8-inch square baking dish. D rain peaches, reserving Vi cup juice. Combine sugar, flour, spices and salt. A d d peaches, reserved juice and lemon juice; mix lightly. Place in pastry shell; dot with mar garine. Roll out remaining dough to 10-inch square; cut into ten 1-inch strips. Place strips across fru it to form lattice; press edges to seal. Flute edges. Bake at 400°, 40 m in utes or until golden brown. K ’sPIace A LARG E SO FT D R IN K W IT H T H IS A D 5 0 0 8 N. In te r s ta te P o r tla n d , O re g o n 281-7478 Hours: 10:00 am - 12:00 am , Mon. thru Thurs i10:00 am ■ 2:00 am . Fr|,; 3 00 om -12 00 am Sai C om bine ingredients; mix w ell. Pour into 1 Vi qt. casserole. Set cas serole in baking pan, pour in boiling water to 1-inch depth. Bake at 350°, 1 hour and 15 to 20 minutes or until set. Remove fro m w ater; cool 5 minutes. OW£ STOP SHOPPINGPCENTERS Mild Cheddar • Monterey Jack MY-TE-FINE USDA CHOICE Cheese Blade Cut Pot Roast 3 Sag H arb o r C od F illet« and G o ld en G rit« w e re served to Dorothy Barcliff's guests, as she explained Black heritage in the Sag Harbor area. SA G HARBOR COD FILLETS 2 lbs. cod or haddock Fillets 3 tablespoons margarine, melted 1 cup mayonnaise 2 tablespoons capers 1 tablespoon grated onion 1 tablespoon chopped parsley Vi teaspoon thyme leaves, crushed Vi teaspoon sage leaves, crushed Place fish on greased rack o f broiler pan. Broil on both sides until fish flakes easily with fork, brushing frequently w ith m argarine. C o m bine remaining ingredients; spoon over fish. B ro il 3 m inutes. 6 ser vings. V a ria tio n : Substitute two 1 -lb . packages frozen fish fillets for fresh. U n w rap ; let stand at room temperature 15 minutes. Cut into six portions. Prepare as directed. nsco ’ fOUlAR C P irjD • Regular, Electric Pare Reg. or ADC • 3 lb. can, *8.79 • Master Blend - Regular or ADC • 39 oz. can, Reg. *7.39 M axwell House Shortening n B anquet Chicken Your Choice F ir« one - Additional at regular price Flrat one - Additional at regular price GOLDEN GRITS 1 cup quick cooking grits 1 8-oz. jar pasteurized process cheese spread Yt cup margarine 2 eggs, slightly beaten Prepare grits as directed on pack age using Vi teaspoon salt. Add pro cess cheese spread and margarine; stir until melted. Stir small amount o f hot mixture into eggs; return to hot m ixture. M ix w ell. Pour in to lig h tly greased 2 -q u art casserole. Bake at 350®, 50 minutes. Let stand 10 minutes before serving. 6 to 8 servings. Your Choice B roccoli o r ^ Z u c c h in i f Com Flakes with coupon Flrat taro - Additional at regular prlca with coupon Flrat taro - Additional at regular price • V» » i / i o n , «jr i • • v im «•<> Feb 10 thru Tu« F«b 16 ItíRi» • f inori of Fred M eyer Food Set. liona only f m OO SOUPED- UP MA CA RON! AND CHEESE 2 cups (7 ozs.) elbow macaroni 1 cup milk 1 can condensed cream of celery soup 2 eggs, slightly beaten Kellogg’s 041226440188 ta c h o f these advertised items must be readily available f< below the advertised price in each Fred Meyer store, exet specifically noted m jh is ^ a d jn te rs ta te ^ id W a lnut^arkonly 041226440195
