FOOD SECTION
Pizza
pizzazz
E n jo y barbecue fla v o r year-
ro u n d . Barbecue Pizza brings that
great taste indoors in a way th a t’s
fun for the whole fam ily, including
the cookI
There’s no grill to mess with. This
barbecue bakes right in your kitch-
W ith biscuit mix, it’s quick and
y to prepare.
M ix biscuit mix and water until it
forms a soft dough, and pat it on a
cookie sheet. Spread the barbecue
Riixture over the dough and bake. In
less than one-half hour, you’ll have
a zesty pizza perfect for a meal or
party.
O ctobers, 1982
Volume X II, Number 52
Section II
BrandeTs Killingsworth
_______ Foods_______
1616 N.E. Killingsworth
"Open every day all year long for your convenience."
t
W h o le F ry e rs . . .
..................690 Lb
M ustard Greens.
........... 4for$1.00
T -B o n e S t e a k s .. it*.8?*............. $2.98 u>
Red S n ap p er Fillets . .FTh.0?n . $1.49 u>.
W E HAVE
W H A T Y O U N EED
T
B A R B E C U E P IZ Z A
1 pound ground beef
A cup chopped celery
A cup chopped onion
2 cups biscuit mix
A cup cold water
A cup barbecue sauce
A teaspoon salt
A teaspoon pepper
Healthy lifestyles include pasta
Light healthful meals suit today's
lifestyles, and the good news is that
pasta fits right into the scheme. En
riched pasta, made from durum and
/o r other high quality hard wheat, is
an excellent source o f complex car
bohydrates. It supplies protein, nia
cin, thiam ine, rib o flav in and iron
and it’s a low fat, low sodium food.
D id you know there arc only 210
calories in two ounces o f uncooked
m acaroni and s p a g h e tti.. .220 in
egg noodles? So celebrate. Enjoy a
casserole o f egg noodles with egg
plant and tomatoes mixed with Par
mesan and mozzarella cheeses. It's
great tasting, good for you, and an
economical choice when entertain
ing. Serve with a green salad, and
offer fresh fruit for dessert. Try, al
so, a new version o f beef stew made
with elbow macaroni, and discover
the m eat-stretching advantage o f
pasta. Enjoyl
1 tablespoon salt
3 quarts boiling water
mozzarella cheese. Continue layer
ing u n til all ingredients axe used,
ending with mozzarella cheese. Cov
er. Bake in a preheated 373 °F. oven
about 30 minutes. Remove cover.
Bake 13 minutes longer until cheese
is melted and lightly browned.
Combine flour, A teaspoon salt and
pepper on wax paper; m ix w ell.
Lightly coat beef cubes w ith flour
m ixture. In a large saucepan heat
oil. Add meat. Cook over medium
heat, stirrin g fre q u e n tly , u n til
browned on all sides, 10 to 12 min
utes. A d d 1 cup w a te r, tom atoes
and basil. Cover and simmer about
1 hour, or until meat is fork-tender.
Add eggplant. Simmer 10 minutes.
About 13 minutes before stew is
done, gradually add macaroni and 1
tablespoon salt to rapidly boiling
w ater, so that w ater continues to
boil. Cook uncovered, stirring occa
sionally, until tender. Drain in col
ander. A d d to stew and heat
through. Season to taste w ith salt
and pepper, as desired.
MA CA RONI BEEF STE W
(Makes 4 servings)
2 tablespoons all-purpose flour
A teaspoon salt
1/8 teaspoon pepper
1 pound lean beef stew meat, cut
into l-inch cubes
2 tablespoons vegetable oil
1 cup boiling water
2 tomatoes, chopped (2 cups)
A teaspoon dried basil
2 cups cubed pared eggplant
2 cups elbow macaroni (8 ounces)
H eat oven to 425 °F . C o ok and
stir beef, celrey and onion in 10-inch
skillet u n til beef is lig h t brow n;
drain . M ix baking m ix and water
until soft dough forms. Roll, or pat
dough with hands dipped in baking
m ix, in to 12-inch circle on un
greased cookie sheet; pinch edge o f
circle, forming Vi-inch rim.
M ix ground beef mixture and the
remaining ingredients; spread over
dough. Bake u n til crust is golden
brown, 20 to 25 minutes.
C oupon
2
Litre
Size
Cash value 1 /2 0 of one cent
7-up, RC, A S W
S q u irt, D ie t 7-up
Offer expiree 10/12. 1 Per Coupon
990
+ Dep.
AS other »1.0 8+
"A ls o c o m e visit o u r n e w D eli e t B rendel's A le m e d a
Foods & D eli a t 2416 N .E . F re m o n t"
Ad effective thru Tuesday 10/12/82.
Member United Grocers
r
A
PERHAPS THE BEST
ONION RINGS IN THE WORLD...
I
SWEET
SPANISH
NOODLE EGG PL A NT
CASSEROLE
(Makes 4 servings)
1 eggplant (Vt lb.) pared and cut
into '/«-inch thick slices
2 eggs, slightly beaten
A cup fine dry bread crumbs
Vegetable cooking spray
8 ounces medium egg noodles
(about 4 cups)
1 tablespoon salt
3 quarts boiling water
1 can (16 oz.) tomatoes
1 can (8 oz.) tomato sauce
1/8 teaspoon pepper
A teaspoon oregano
'/> cup grated Parmesan cheese
I package (8 oz.) part skim
mozzarella cheese, thinly sliced
Pare eggplant. C ut into '/«-inch
thick slices. Dip each slice into beat
en egg, then in to crumbs to coat
each side well. Spray a large skillet
w ith vegetable cooking spray ac
cording to directions. Place over
low heat. Saute eggplant slices
about 4 minutes on each side, or un
til lightly browned. W hile eggplant
is cooking, gradually add noodles
and salt to rapidly boiling water so
that water continues to boil. Cook
uncovered, stirring occasionally,
un til tender. D ra in in colander.
Coat a 2-quart casserole with vege
table cooking spray. In a bowl com
bine tom atoes, tom ato sauce,
pepper and oregano. Stir to blend.
Place a layer o f eggplant in bottom
o f casserole. Cover with some noo
dles, tomato mixture, Parmesan and
□TOMONS
DANISH SQUASH
POTATOES
25 LB
BAG
I M O * SIZE
U .8 NO. 1
10 LB BAG
GRAPEFRUIT SS!
TOMATOES
« 0 R IH
SALAD
Y O U N G , TENDER
o
o
o
CARROTS
KRAFT
VELVEITA
Æ î
KRUSTEAZ
PANCAKE
MIX
'm
s s r
LUNCH OR DINNER $2.50
SHELLED
WALNUT
MEATS
•• S
GRANOLA
eUTTWtMUl OR
I ts
Ih II.
U S D A CHOICE
LEAN, BONELESS
Top Sirloin
STEAK
Reg.
4.39 lb.
U S D A CHOICE
LEAN. BONELESS
SKINNED A
OEVEINED
ROUND TIP $
BEEF
LIVER
Vi Off
W H4M I
w
Z
•
ROAST
IB
•
■•»>»$ 6 98e
LB.
PRICES GO O D THROUGH SATURDAY, OCT. 9 , 1 9 R Î
SHERIDAN FRUIT Co
5.1. UNION A OAK -
235-9353
Bring In this ad for a free
basket o f onion rings on us.
>