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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 28, 1982)
Portland Observer, July 28, 1982 Section il Page 3 M u ffin s : A tre a t a n y tim e Apricot chip muffins are al ways welcome. Try them with butter or apricot preserves. Fresh fruits packed with Vitamin C There’s more to compare in food buying than price. Bargain hunting and shopping for lower prices is a real challenge. You feel you’ve ac complished something when you feed your family for less. Comparing nutritional value is an even greater challenge and may be even more important. For instance, each family member needs vitamin C daily. Needs vary from 35 milligrams for babies to 60 mgs. for adults. You can meet this need by having orange juice every day, giving the baby 3 or 4 o u . and the adults Vi cup. You can spend your efforts hunt ing for the best bargain on orange juice, stocking up when the price is low. Frozen or canned orange juice is often the least expensive source of vitamin C. On the other hand, you can be come more knowledgeable about other foods containing vitamin C and the amounts of those you can serve to meet that daily need. from pans to wire rack immediately. Makes 24 muffins. P E A N U T BUTTER CHIPS and JE LLY BARS Combine 3 cups unsifted all-pur pose flour, 1 cup sugar and I ‘A tea spoons baking powder. Cut in I cup softened butter or margarine until mixture resembles coarse crumbs. Stir in 2 beaten eggs until mixture is smooth. Press half of mixture into bottom of greased 13 x9-inch pan; spread with 1 cup grape jelly. Sprinkle with 1 cup Peanut Butter Chips. Crumble remaining dough over chips; bake at 375 ° for 30 to 35 minutes or until lightly browned. Immediately sprinkle with remain ing 1 cup Peanut Butter Chips. Cool; cut into squares. In a large bowl, mix flour, sugar, baking powder and salt with a fork. In bowl, beat eggs, milk and nectar with fork to blend. Add oil. Add egg mixture to dry ingredients all at once. Add peanut butter chips and apricots. Blend with fork just until flour is moistened. (Batter will be lumpy). Spoon batter evenly into 24 greased 2!4-inch muffin pans. Bake at 400°F. for 20 minutes or until golden and toothpick inserted in center comes ou, clean. Remove SAFEWAY Cheen°s GSi Cottage Cheese V Betty Crocker Asst Super Moist Mixes Cheerios Cereal General Mills 15 Oz. Box Cragrnont. 1 liter Ass t Flavors t Blossom Time Pint Town House Granulated Limit 1 FA N T A STIC ORA N G E G U Z Z L E Cantaloupe irHoneydew 6 oz. can frozen orange juice '/, cup instant dry milk 1 V» cup water I teaspoon vanilla 10 icecubes 14 cup sugar (optional) In a blender, combine all ingre dients; blend until smooth, about 1 minute. 4 servings. Sweet, Ripe Whole Melons STIR FR Y BROCCOLI PLUS Cut fresh broccoli into thin spears. Select one or two other vege tables to go with the broccoli. Col orful vegetables would be carrots, cut in thin slices and a small onion cut in quarters. Other vegetables in season so they arc inexpensive com bine well too. Hca, wok or frying pan to me dium high heat, about 375°. Add 2 tablespoons oil. Add vegetables all at once and stir rapidly for about 2 to 3 minutes. Stir in 2 tablespoons soy sauce. Cover and cook for 2 to 3 minutes. Check with a fo rk. Vegetables should be tender-crisp. Very tender vegetables such as tomatoes can be added after the covered cooking and then cooked one or two minutes more. Serve im mediately. A PR ¡CO T C H IP M U FFIN S 4 cup unsifted all-purpose flour 'A cup sugar 2 tablespoons baking powder Vi teaspoon salt 2 eggs 1 A cup milk 'A cup apricot nectar 'A cup salad oil 1 cup Peanut Butter Chips ‘A cup finely chopped dried apricots Summer Super Savers You can plan ahead. If you know you’re going to have broccoli for dinner, you can skip the orange juice for breakfast. Fruits and vegetables providing vitamin C are seasonal. A fresh me dium-sized orange provides the vita min C needed by an adult. This orange may cost 5 cents in the plen tifu l season and 30 cents or more when it is scarce. Cabbage may vary form 9 to 59 cents a pound, making it a very cheap source sometimes and fairly expensive at others. Fresh strawberries are a welcome sight when they first come to mar ket, but the y» cup you need to meet your vitam in C requirement may cos, 30 to 40 cents. Well worth the extra money if you’re a strawberry lover. The Oregon State Extension Ser vice office near you has a variety of brochures with specific food buying in form ation. They are a good source o f bright ideas for getting more for your food dollar. These recipes are high in vitamin C. They arc delicious, attractive and easy to prepare. Hot muffins—mmh— always just right to brighten up any meal, from breakfast to late night snacks. Well a delightful combination is in our Apricot Chip M uffins, made with peanut butter chips and chopped dried apricots. The peanut butter chips are easier to work w it h ... pour from the bag into the batter, as h e re .. .or mcl, down quickly and smoothly for ultra-creamy fudges, frostings, fondues and the like. A bargain at the check-out counter, too. And for the kids, stir up a batch of peanut butter chips and jelly bars. Enjoy! Imperial M argarine Ham burger Helper S andw ich Bread Krusteaz Baking M ix Pac-M an/Blinky Bars Jeno’s Pizza All Detergent I Lb Package Ass', Varieties 6 5 0¿ 9 Oz Size Mis Wnghts, 32 Oz White oi Wheat 40 Oz Bo« 6 4 0z Package $549 60* 0 „ label 9 8 ,3 lb Pampers Peppers Fresh Peaches Large Green Peppers No. 1, Northwest Grown, All Purpose Red Haven, Sweet Freestone 6 r„ 99' 5.99c X Absorbent 60 Ct Newborn,90 Ct Toddler , 48 Ct $799 Shampoo Head & Shoulders 15 Oz Size $£99 $-) 39 $299 Extra Topping 20 Oz Size Lb. New Red Potatoes 59* 79* 79* 99* Bufferin Analgesic Tablets TOO Count $£69 Prices Effective Wed., July 28 Thru Tues., Aug. 3 At Safeway In The Portland Area. ■fSl SAFEW AY
