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