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