Portland Observer, October 6, 1902 Section II Page 3
Interpreting nutritional information
Know what you’re eating and why
you're eating it!
Protein — Protein is necessary to
build new tissue and to maintain that
already formed. You need at least
45 grams of it each day.
Carbohydrate — Cereal grains are
rich sources of carbohydrate, which is
necessary to supply energy to bodily
functions Carbohydrate spares
protein for vital functions.
Fat — It 1» important, contrary to
the bad name it has It is a source of
energy In the body, it serves as
insulation and provides a protective
cushion for organs
Sodium — This mineral helps
maintain the osmotic equilibrium
and volume of fluid around cells.
Recognize the format from labels on
canned foods? Here are the reasons
each Item is important:
Serving /Portion Size — Learn
to gear your portions of food to the
standard. You'll likely eat less, and you
can be sure of the amounts of vital
nutrients you're getting.
Calories — You do need them for
good health! If you're dieting, think
about increasing exercise rather than
substantially reducing calories as a
means of weight controls.
Prices good Wed., Oct. 6 thru Tues., Oct. 12, 1982
Italian
herb bread
Here is a bread w ith a touch o f
Ita ly , one made fo r serving w ith
spaghetti, lasagna or other popular
pasta dishes. It not only contains a
veritable cabinet o f Ita lia n spices
(basil, oregano and thyme), but it
is also topped with a sprinkling o f
pungent Parmesan cheese. D e li­
cious!
Italina Batter Bread is a no-knead
yeast bread that looks more compli­
cated than it actually is. No knead?
T h a t's rig h t. T h e re ’ s no need to
knead the batter for this bread; it's
kneaded with an electric mixer. You
then let the dough rise twice, once in
the bowl, then in the pan.
Italian Batter Bread is a corn meal
bread. Corn meal contributes B vi­
tamins and an appealing grain
flavor that complements the herbs.
It also adds a light but crisp texture
that's just right with pasta.
In fact, you'll make Italian Batter
Bread an integral part o f your Ita l­
ian menus. A loaf goes so well with
a bowl o f tossed salad, a bottle o f
red wine and a big platter o f spa­
ghetti and m e atb alls.. .or lasagna
. . or fettucini. Italian Batter Bread
will make all your Italian meals a lit­
tle better!
/ TA I. IA N BA TTER BREA D
I pkg. active dry yeast
'/« cup warm water (1 10° to 115°F)
’/« cup scalded milk
Vi cup butter or margarine
!4 cup sugar
I teaspoon salt
3'/« cups all-purpose flour
M cup enriched corn meal
3 eggs
I teaspoon basil leaves, crushed
red Meyer
NE STOP SHOPPING SC ENTER
Brown
\f A ööZ
School M en u
October I I : Mexican taco, shred­
ded lettuce and tom ato, whole ker­
nel corn, apple wedges, milk.
O ctober 12: T u rk e y pot pie,
tossed garden greens, whole wheat
roll, sliced peaches, milk.
October 13: Sausage pizza, vege­
table chunks w /d ip , pear halves,
milk.
O ctober 14: N a tio n a l Lunch
M enu— Oriental chicken, stir fried
vegetables, steamed rice, fruit fan­
tasy, Chinese almond cookie, milk.
October 15: G randparent's d ay—
Lasagna, tossed green salad
w /Frcnch dressing, French bread,
orange half, milk.
Hen r
Swift Premium
8 varieties • 12 oz. pkg.
Reg. $1.69
Turkeys
U.S.D.A. Grade A
Norbest Tendertlmer
10-14 lb. Aeg.
Flash Frozen
Self basting with pop-up
timer
Reg. 98« lb.
O r
Banquet
Dinners
? Sonny Boy
Bread
varieties • 11-12 oz. pkg.
Reg. $1.09
each
mixer 30 seconds or until blended.
Continue mixing at medium speed 2
to 3 minutes or until smooth. W ith
wooden spoon stir in enough re­
maining flour to make a stiff batter.
Cover; let rise in warm place about
I 'A hours or until double in size.
Grease 9 x 5-inch lo a f pan. Stir
down batter; spoon into prepared
pan. Let rise, uncovered, in warm
place about 45 minutes or until top
of batter is 'A inch from top edge of
pan. M ea n w h ile , heat oven to
35O°F. Sprinkle batter with cheese.
Bake 40 to 50 minutes or until gold­
en brow n. Loosen edges o f bread
from sides o f pan; turn out onto
wire rack. C ool about 30 minutes
before slicing. M akes 9 x 5-inch
loaf.
Young
N ’ Serve
Sausage
(A teaspoon oregano leaves, crushed
'/i teaspoon thyme leaves, crushed
'/i teaspoon onion powder
I tablespoon grated Parmesan
cheese
Dissolve yeast in warm water. In
large bowl, combine m ilk, butter,
sugar and salt. (Butter may not melt
c o m p letely.) C o ol to lu kew arm .
Add dissolved yeast, 2 cups flo u r,
corn meal, eggs, herbs and onion
powder; mix at low speed on electric
Many people must limit intake
Potassium — Concentrated within
the cells, this mineral helps maintain
osmotic pressure and serves as
an activator of enzymes
Vitamin A — It is essential to proper
growth and maintenance of soft tissue
and to the development of visual
pigments needed for normal vision
Thiamine, Riboflavin and
Niacin — These B-complex vitamins
are necessary to metabolize foods
Calcium — This mineral element
is a major component of bones
and teeth
Iron — It is necessary for the
transport of oxygen to the cells.
Case of 12 $7.59 • Half case $3.85
29
1 lb. tub • Reg. 83*
First two - Additional at regular price
F acial
Tissue
Fred Meyer • White • Yellow
• Blue • 200 ct. • Reg. 67*
First two - Additional at regular price
n
Campbells
Tomato Soup
W hite
Satin Sugar
1034 oz. can • Reg. 33*
5 lb. bag • Reg. $1.85
10
each
49-
each
(amp&lk
First two - Additional at regular price
Gold W Soft
M argarine
White • Wheat • 22Vi oz. loaf
""""
«
39
1
c
each
a ^ ^ F ir s tth r e e -A d d itio n a ^ ^ e g u la ^ r ic ^ ^
First one - Additional at regular price
Red Delicious
99« BUYS YOU MORE
FRESH PRODUCE A T
FRED MEYER
Apples
P eanuts
Exira fancy school boy alza
3 lb. bag
Fraah roasted in shall
Roasted or Salted • 1 lb. bag
99-«
Lettuce
Solid green heads for salads
MY-TE-FINE
Donuts
8 varieties to choose from
10 oz. box
Buy 2 Get 1
FREE
Buy 2 pkgs. at $1.19 ea.
and get the third pkg. free
r A,
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