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.
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M.I1 Kit
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1
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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