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