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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 10, 1982)
Page 2 Section Hi Portland Observer, June 10, 1982 Take a break from the usual side dishes Grits ’ N ’ Green O nion Bake is a side dish to savor— w ith chicken, with ham, or with barbequed meats. Serve it any time you would like a break from rice, potatoes o r stuf fing. This rich com binatio n o f quick grits, Cheddar cheese, egg and green onion is livened up w ith liquid red pepper sauce. Q uick grits are the preferred choice, because they re quire only 2 ^ -5 minutes o f cooking before they are baked. A variation for the longer-cooking regular grits is also given. W ith either product, this is a great way to serve grits. Note that it serves 4 — in keeping with the smaller size o f today’s fam ilies. O f course, the recipe can be doubled for company. W hen serv ing, an attractive garnish can be created from strips o f green onion. C an’t you just taste it? The Ched dar cheese melted in and the green onion mixed in make Grits 'N Green Onion Bake truly a side dish to sa vor. G R IT S A G R E E N O N IO N B A K E Top frozen waffle* with any freah fruit and ice cream for a cool summer dessert. Create a quick summer treat Summertime is here and it ’s time to enjoy the great outdoors. Simple desserts that can be prepared quick ly are certainly on the menu. Rasp berries and ice cream unite to make Razzmatazz W affle Sundaes a quick summertime treat! This w o nderful sundae begins w ith a golden brown w a ffle base. The pre-baked, frozen waffles are heated in the toaster or oven accord ing to package directions. Top with fresh raspberries from your garden or frozen raspberries that have been thawed. Frozen waffles are just the short cuts that sum m ertim e demands. They are shortcuts to shortcakes and many kinds o f lavish desserts. Paired w ith other convenience foods, they make the warm weather months a time o f easy livin’ . Razzmatazz W a ffle Sundaes will help make your summertime meals fu n . T h e y ’ re sure to become your fa m ily ’s most requested summer time dessert. 2 cups water 16 cup white hominy quick grits* 16 teaspoon salt 1 cup (4 oz.) shredded sharp Cheddai cheese 14 cup green onion slices *4 cup butter or margarine 1 egg, beaten 1/8 teaspoon liquid red pepper sauce Heat oven to 35O°F. Grease 1-qt. round casserole. In large saucepan, bring water to a b o il. S tir in grits and salt. R eturn to a bo il; reduce heat. C o o k , uncovered, 216 to 5 minutes, stirring occasionally. Stir in remaining ingredients; continue cooking over low heat until cheese is m elted. Pour in to prepared dish. Bake about 30 minutes. G arnish w ith strips o f green o n io n , if de sired. Makes 4 servings. N O IE : Substitute 16 cup white hominy grits for quick grits, if de sired. Increase water to 216 cups. C o o k , covered, 25 to 30 m inutes, stirring occasionally. Proceed as re cipe directs. Fred Meyer Grits *n’ Green Onion Baks provides a tasty substitute for pota toes or rice. 1 Prices good Wed., June 9 Thru Tues., June 15, 1982 ■W O/VF STOP SHOPPING > CENTERS A M V V tener > S fä s s o rte d Y o rk Chops R A Z Z M A T A Z Z W AFFLE SUNDAE 1 pt. brick style vanilla ice cream One 10-oz. pkg. frozen raspberries, thawed One half 10-oz. pkg. frozen jumbo original or buttermilk waffles (4 waffles) Cut ice cream into 4 equal slices; place on pre-chilled cookie sheet in freezer while preparing waffles. Pre pare waffles in toaster or oven ac cording to package directions. For each serving, place 1 ice cream slice on 1 waffle. Top with about !4 cup raspberries. Makes 4 servings. N O T E : 1 cup fresh raspberries, sweetened to taste, can be substi tuted for frozen. 14*17 lb. Avg. Reg. $1.98 lb. MY-TE-FINE MY-TE-FINE Granulated English Muffins Regular or Sourdough Reg. 65’ Package of 6 For a new twist: Try kraut ’n ’frank wrap-ups KRA U T 'N F R A N K W RAP-UPS '■4 cup chopped onions 1 clove garlic, minced 3 tablespoons butter or margarine !6 cup sliced pimiento-stuffed olives 2 tablespoons chopped parsley 4 cups drained sauerkraut 1 container (8 o z.) crescent dinner rolls 8 frankfurters Lightly brown onions and garlic in b utter in large saucepan; add olives, parsley and k ra u t. Toss lightly. Cook, stirring occasionally, until mixture is hot. Remove from heat. Separate dough for crescent rolls into triangles. Space dough triangles several inches apart on ungreased baking sheet. Place about I tablespoon kraut mixture in center o f each triangle; place fran kfu rter on top; overlap edges o f triangle to encase frankfurter. Bake in 400°F. oven 10 to 12 minutes or until lightly browned. M ea n w h ile , reheat rem aining kraut m ixture; heap on warm serving platter. Surround with kraut and fran k wrap-ups. I f desired, serve w ith catsup and prepared m ustard. M akes 4 to 6 main dish servings. •1.59 •1.69 dozen bag Reg. $1.79 First Two - Additional at regular price First one - Additional at regular price First Three - Additional at regular price 9 Varieties to choose from f FREE DONUTS Packages of 6 or 8 depending on var . Buy two packages of MY-TE-FINE Donuts at $1.19 each and receive third packaae Each of these advertised items must be re; for sale at or below the advertised price in Fred Meyer store, except as specifically noted in this ad
