Pago 2 Section II Portiend Observer, September 22,1982
Surprise: Making hot bread is easy!
W ait until your family discovers
that the bread on the table is fresh
from the oven! M ake a quick loaf of
French or Italian bread from the
new “ easy-open” can o f versatile
refrigerated buttermilk or country
style biscuits. It still takes you only 30
minutes to prepare, but special
enough for company, yet easy
enough for everyday, this bread will
complement any meal. Just as spe
cial, too, are our easy Garlic Rounds
and Parmesan Bread Sticks. Make it
easy on yourself and accept the
praise.
G A R L IC R O U N D S
1 can (10 biscuits) refrigerated
buttermilk or country style
biscuits
W cup butter or margarine,
softened
X to U teaspoon garlic powder
grated Parmesan cheese
paprika
Bake biscuits according to pack
age directions. Split each biscuit in
half. Combine softened butter and
garlic powder; spread over biscuits.
Sprinkle with cheese and paprika.
Place on ungreased cookie sheet.
Broil until lightly browned. Serve
warm (refrigerate leftovers). 20
snacks.
Heat oven to 400“F. Grease cook
ie cheet. Separate biscuit dough into
10 biscuits; cut each in half. Roll
and shape each biscuit to a 6-inch
strip. Place on greased cookie sheet.
Brush with egg white; sprinkle with
Parmesan cheese. Hake 12 to 15
minutes until golden brown. 20
Bread Sticks.
P A R M E S A N BREA D STICKS
1 can (10 biscuits) refrigerated
buttermilk or country style
biscuits
1 egg white, slightly beaten
parmcsan cheese
For a different shaping: Cut each
biscuit into thirds. Roll each third to
a 6-inch strip. Braid 3 strips togeth
er, pinching ends together.
Q U IC K F R E N C H BREA D
2 cans (10 biscuits each) refrigerated
buttermilk or country style
biscuits
1 egg white, slightly beaten
sesame seeds
SAFEWAY
Heat oven to 350 °F. Separate
each can o f biscuit dough into 10
biscuits. Stand biscuits on edge on
ungreased cookie sheet; press to
gether and shape ends to form a
loaf. Brush lightly with egg white.
Sprinkle with sesame seeds. Bake 30
to 35 minutes until deep golden
brown. Serve warm. (14-inch u a f.)
Variation: For Italian Loaf, pre
pare Quick French Bread. Cut into
!6-inch slices. Brush each slice gen
erously with bottled Italian dress
ing. Place on ungreased cookie
sheet. Bake at 400°F. for 5 minutes;
turn and bake another 5 minutes un
til crisp and golden.
•-U.
[Ground Beef
• V -
Regular
Lean
Approximately 5-Lb.
Limit 1 Package
Fat Content Not
To Exceed 23%
c Lb.
-sé « * .* •
Basic tips on
microwave
cooking
To a new microwave oven owner
and even for some veterans, the use
o f foil in microwave cooking may
seem confusing. However, with cor
rect placement, foil may become a
useful microwave cooking technique
you can master.
Foil Facts:
1. Always consult your micro-
wave cookbook as to manufacturer
recommendations for use o f foil in
your particular oven model.
2. Microwave energy can not
penetrate any metal, including foil.
When foil is placed on or around an
area, it reflects the microwave ener
gy from the “ shielded” portion and
slows down the cooking by prevent
ing areas from overcooking. For ex
ample: foil shielding bony areas o f a
whole chicken (wings and etc.) pre
vent them from overcooking while
thicker areas are still cooking or de
frosting.
3. Metal
cooking
containers
(saucepans and etc.) or baking pans
(roasting pans and etc.) should not
be used at any time.
4. The metal trays that frozen
dinners are packed in can be used,
providing there are microwave in
structions in your microwave oven
cookbook.
5. Positioning the foil inside the
microwave oven is an important
consideration. Any foil (even a shal
low frozen food tray) should be
placed at least 1 inch from the oven
walls to prevent arcing (sparks)
from taking place. The foil should
be smooth, without any sharp
creases or edges sticking out.
6. Frozen foods in deeper trays
(more than 14-inch) need a little ex
tra help. This simply involves re
moving the frozen food from the
metal container — it just pops out
— and placing it in a similarly sized
glass dish.
Hot and hearty sandwiches-in-a-
hurry are a real microwave oven
specialty! Reuben Franks, Sloppy
Joes, Barbecued Beef, Toasted
Cheese — all easy to assemble — are
quick to heat in the microwave.
reubenfranks
Sauerkraut, drained
Thousand island dressing
Frankfurter buns, split
Frankfurters, split
Swiss cheese slices, cut crosswise
into quarters
Combine sauerkraut and enough
dressing to moisten; spoon onto
bottom half o f bun. Top with frank
furter, cheese and top half o f bun.
W rap in paper towel. For each
sandwich, microwave on High for
I to 1 !4 minutes or until hot.
/SUPER ,
1 SAVER
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Beef
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Blade Cut
Pork Steak
Small End
Cut, Broil,
BBO Or Pan Fry
Lean On Pork
For A Change
Of Pace-
Spillmate Towels
Purex Bleach
Grapefruit Juice
Reese’s Pieces
Banquet Dills
Colby Cheese
6-Pack Coke
Tortillas
2-Ply,
90-Count
Gallon Size
10* Off Label
Town House
46-0unce
8-0unce
Package
Nalley’s Baby
Dill Pickles, 22 Oz
’ IB
59c
69c
89c
99c
99c
SUPER i
SAVER/
Boneless
Turkey
Armour Golden
Star, 5 To
-
6 Pounds
$138
I Lb.
Fresh
Perch Fillets
sib
Fresh From
The Pacific
Ocean
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Baking Mix
Krusteaz, Buttermilk, 4 0 0 z.
(Betty Crocker
German Choc. Mix
Brownie 19 0z. 99*)
Margarine
Blue Bonnet, 1-Pound Pkg.
99c
® 2 .9 9 e
Cut Corn Or Peas
Tiny Shrimp
S4 49
Midget Colby
Longhorn Kraft, 2-Lb
SJ58
Or Tab, 12-0z.
Cans Plus Dep.
White Corn, Reser’s
12 Ct., 10 0z. Pkg.
Flav-R-Pac, 10-0z. Pkg.
3 F.,s1
Sunny Sea, 4.5-Oz. Can
(«alley's
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Seafood Sauce U | | v
12 0z. 89«)
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Nóxiema.
SKIN (.Ht
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Lb.
Fancy, Number 1
Cauliflower
Tomatoes
25 J
Fresh, Local Grown
Snowy White Heads Lb.
Vine Ripe Slicers
Salad Perfect
Lb.
^ « ¡ JO-Count
/^ P a c k a g e
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Skin Cream
$169
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Capsules
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SJ19
Colgate
11-0z. Can
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Or Conditioner
16-0unce Size
SAFEW AY