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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 10, 1982)
FOOD SECTION “ SúpfyS,M^s¿Wíttt| 'ftssMte 1 container (8 oz.) frozen whipped topping, thawed 1 cup diced strawberries S tA X U u U w tf 1-3/4 tups unsifted all-purpose flour 1-3/4 tups sugar 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon double-acting baking powder 2/3 cup butter or margarine 4 squares unsweetened chocolate, melted and cooled 1-1/4 cups water 1 teaspoon vanilla 1 package (3 oz.) strawberry flavor gelatin 2/3 cup boiling water 2 cups ice cubes OVENJOY Fresh Bread Combine flour, sugar, baking soda, salt, baking powder, butter, melted chocolate, water and vanilla in large mixer bowl. Beat at low speed to blend; then beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes longer Pour into four 9-inch layer pans which have been lined with paper. (Layers will be thin.) Bake at 350° for 20 to 25 minutes, or until cake tester inserted into center comes out clean. Cool in pans about 10 minutes. Remove from pans and finish cooling on racks. Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whip ped topping, then whip until smooth. Fold in strawberries and chill, if necessary, until mixture will mound. Place 1 cake layer on serving plate: spread with 1-1/4 cups gelatin mixture; top with second layer. Repeat layers Chill about 1 hour. Garnish with strawberries and mint, if desired. Store any leftover cake in refrigerator. HORMEL Chili W/Beans C r ,il to rm e H o t. C M ili ./A, it N n tio n ß White or Wheat 22 5 Ounce VStAZU/tau^ A&md -Pu I package (3 oz.) strawberry fl.ivor gelatin 1 package (4-verving size) vanilla flavor pudding and pie filling 1-1/4 tups wafer 1-1/2 pints strawberries, hulled and sliied 1/2 t up chopped toasted almonds 1/4 teaspoon almond extract I baked 9-inch pie shell, t(M>led ( omhme gelatin and pie filling mix in saucepan. Stir in water. Cook and stir over high heat until mixture comes to a boil. Remove from heat and stir in strawberries, almonds and extract. Let stand about 5 minutes; then ,M,ur into pie shell Chill until set about 3 to 4 hours. Garnish with thawed frozen whip|x*d topping, if desired B Ä MIX KRUSTEAZ SCOTCH BUY Baking Mix Charcoal All Purpose Buttermilk Baking Mix 40 Ounce Briquets Burns Evenly Quick Starting 10 Pound Bag SAFEWAY OREGON GROWN Cut-Up Fryers (cottomi M W Lucerne Fresh Yogurt Lucerne Ice Cream Welch’s Grape Juice 8-Pack Pepsi Cola - ‘w Saffola Margarine Little Friskies Cat Food Northern Bath Tissue” '; Assorted Flavors ’ rGai Spec. Flavor Burnt Almond CKrp Wtwe Supplies Last Frozen I6 0 Z Flavor tach Package include 2 le g Quat'ets ? Bieast Quarters 2 Necks 1 Back Ripe Whole Melons SMinnnd Pi! bally Orvemed USDA Guide A Frozen 4 to 6 Lb Seedless Grapes Sweet Peiiette Price« Effective W ed ., June 9 Thru Tuee., June 15 At Safeway In Metro Portland. Setae Limited To Retail Quantitiee. Sateway Quality Beet Round Tip or Rump Head & Shoulders Shampoo 4 0 ' Ott lab el 11 Ounce S£3g SAFEWAY Toothpaste Aqua fresh With 1 lour ide 6 4 o z Tube S|19 Mr. Coffee Filters Fresh Start For Clear a Cutter' 100 Count IB M Detergent 3 5 ' Ott LaOet 34 5 Ounce S349
