Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 25, 1982)
FOOD SECTION Albertsons DUE TO A TECHNICALITY OUR KILLINGSWORTH STORE CANNOT ACCEPT FOOD STAMPS thru MAR. 22 PLEASE BARE W IT H U S A N D USE T H E S E M O N E Y S A V IN G C O U P O N S A T O U R K IL L IN G S W O R T H STO RE CHUNK TU N A Albertsons 6.5 oz CHICKEN: INEXPENSIVE, EASY AND VERSATILE American* art buying and eating more chicken than ever before. In fact. Americans consume about a pound o f chicken per week, according to figures released in January, 1982, from the National Broiler Council in Washington, D .C . Last year some 11.8 billion pounds o f rcady-to-cook chicken were sold in this country. It's not surprising that chicken is so popular. It is moderately priced, and easy to prepare in a number of different ways. It is low in calories, cholesterol and fat. It is also high in protein. Chicken will continue to be a good buy in 1982. Statistics from the U.S. Department ol Agriculture indicate (hat consumers can expect to pay about 7(X-75< per pound during 1982 for whole broilers. A wide range o f spices and vegetables can be used in preparing poultry as exemplified by the recipes that follow. Chicken Gibraltar, which stars SpaghettiOs and chicken wings, is an interesting combination of flavors. Savory chicken wings bake to golden perfection with pungent rosemary, olives, onion powder ano fresh parsley. The "nest" o f creamy SpaghetiOs adds a complementary texture to the crisp chicken. Garden peas with sliced celery and rich fudge brownies round out the meal. What tastes like fried chicken, but is easier to prepare? Chicken and Herbs! Once you’ve tried this oven- fried version, you may never go back to deep frying chicken. In oven-frying, the chicken is actual!) baked but has a batter coating. Thi chicken in this recipe has a crunch) coating with a delicious herb taste. Oil or W ater Pack Reg. 99C Limit 2 Per Coupon Albertsons Chunk Light Tuna Coupon Good Fob. 24 thru March 2 The flavorfu! baiter is made from a can o f Cream o f Chicken Soup, milk, onion and parsley. The chicken parts are dipped in the batter and then arc coated with an herb-seasoned stuffing. The result-- a crisp, delicately flavored chicken without the bother o f pan frying. No recipe box would be complete without at least one index card for Brunswick Stew. What makes this variation unique is its convenient starting ingredient-Cream of Chicken Soup-which makes a fine base for this favorite dish. Cut up chicken parts arc stewed with tomatoes, onion, succotash and okra, and judiciously spiced with cayenne pepper. Chicken is a dollar-wise meat so watch for specials at the market and stock up as your freezer permits. With a varied selection o f recipes on hand, you'll really be ready to take advantage o f these bargain days. TO M A TO SAUCE Janet Lee 8 oz Tomato Sauce Reg. 3/89C Limit 5 Per Coupon Coupon Good Fob. 24 thru March 2 SPAGHETTI Mission 22 oz Long Spaghetti or Elbow Macaroni Reg. 1.19 Limit 2 Per Coupon C H IC K E N G IB R A L T E R 231-2002 fresh fru its Vegetables ft Wholesale ft G row n w ithout ,x’sticicles or other toxie sprays. We sell to businesses, families, Itxxl- buving groups, ft» indiv iduals. Wholesale buying saves $ money. W eekly price list ¿s- newsletter available. IK N 'R N •1 A in . Io M JC A TIO N 2 M IA M IN I i.v n .K III.M l. | > .Ill w rrk d fflV H S«l «AM M III 9 5- llV n |l|X > lllln ir llt 1A« 1 OK thtniu.ll M.I1 Kit k -G V P •— — 1 ---------- ---------------------------- —/ 2 pounds chicken wings 2 tablespoons melted butter or margarine '/i teaspoon rosemary leaves, crushed 1/8 teaspoon onion powder 2 cans (15 oz. each(Spaghettios in Tomato and Cheese Sauce '/j cup sliced ripe olives 2 tablespoons chopped parsley Coupon Good Fab. 24 thru March 2 KNMnfeworth Store Only Coeh Value 1 S Cent FRENCH BREAD In a 2-quart shallow baking dish (12x8x2” ), arrange chicken wings. Pour butter over chicken. Sprinkle with rosemary and onion powder. Bake at 400“E for 20 minutes. Turn chicken; bake 20 minutes more. Remove chicken; pour o ff fat, reserving drippings. Stir remaining ingredients into drippings; top with chicken. Bake 20 minutes more or until done. Makes 6 servings. 16 oz. Loaves Reg. 75C Limit 3 Per Coupon GOLD EAGLE FISH M A R K E T - m illn a . w o u h S l o , « O n ly C m K V » lu « 1 JO C » n , C H IC K E N A N D HERBS 1 can (IO * 1 2 /« oz.( Cream o f Chicken Soup V4cup milk I tablespoon finely chopped onion 1 tablespoon chopped parsley 2 pounds chicken parts 1 cup finely crushed packaged herb- seasoned stuffing 2 tablespoons melted butter or mar garine BUFFALO FISH..................................... 11.59/lb CULTURED PROTEIN FED CATFISH ♦2 59/lb GAR........................................................ ♦2.25/lb GOO................................................................... 11.69/lb NEW ORLEANS OYSTER............................... $1 99/Jer Flown in daily from Louisiana at a low low price. We have DMSO M ix '/i cup soup, '/« cup milk, onion und parsley. Dip chicken in soup mixture; roll in stuffing. Place in shallow baking dish (12x8x2"). Drizzle butter on chicken Bake at 400*F. lor I hour or until tender. Meunwhile, combine remaining soup and milk. Heat; stir occationally. Serve over chicken. Makes 4 servings. Coupon Good Fab 24 thru Mar 2 ■ ■ ■ ■ ■ ■ ■ W ■ Albertsons For Y our S ho ppin g C o n ven ien ce O ur S ho ppin g C art S e c u rity Posts H ave Prices Effective Been R em o ved thru AVAILABILITY Mar. 2 Each ol these advertised items is required to be readily available tor sale at or below the advertised pnce h i each Albertson's store except as specifically noted m this ad bertsons 909 N. Killingsworth RAW CHECK We strive to have on hand sufficient stock ot advertised merchandise It for any rea son we are out ol stock a RAIN CHECK wet be issued enabkng you to buy the item at the advertised price as soon as it becomes available I
