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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 17, 1983)
Portland Observer, August 17, 1983 Page 7 Vive le croissant! Frozen c ro u u n u were recently introduced into this country, bring ing us the flaky, fresh, flavorful baked product, long enjoyed in France, in a new convenience form. W hat makes a perfect croissant? The essence o f it is the texture that comes from multi-layering dough and batter. Not just a dozen layers or 30, but over 100 are required to produce a superior croissant Frozen croissants are frozen im mediately after baking to lock in the flavor and aroma. All you have to do is take them from your freezer, pop them into the oven for about 10 minutes and they're ready to eat at their most delicious best. Besides the obvious breakfast and dinnertime treat, the convenience o f frozen croissants lends itself to many crea tive combinations from snacks to tasty casseroles. T o name a fe w . . . this Croissant Chicken Bake, Crab Bites and H am , Cranberry and Gouda M elt. Enjoy! CROISSANT CHICKEN BAKE HAM. CRANBERRY4 OOUDA MELT 2 tablespoons mayonnaise I small clove garlic, minced 16 teaspoon fresh or frozen chopped chives 16 teaspoon Dijon-style mustard 1/8 teaspoon ground cumin 1 can (6 o z.) crabmeat, drained 4 frozen all-butter croissants 8 slices baked ham cup whole berry cranberry sauce 16 small slices gouda cheese Cut frozen croissants in half lengthwise; leave together. Heat croissants on ungreased baking sheet in preheated 323 *F. oven 9 -1 1 minutes. Stir together all other in gredients except crabmeat; stir in crabmeat. Spread each croissant half with 2 tablespoons crab mix ture. Broil until bubbly. Cut each 16 into 4 pieces. Makes 32 appetizers. Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased bak ing sheet in preheated 323 *F. oven 9 -1 1 minutes. Place 2 slices ham on each croissant bottom. Top with 2 tablespoons cranberry sauce and 4 slices cheese. Broil until cheese has melted. Top with remaining crois sant half. Makes 4 servings. For Croissant Chlcksn Bake you stuff frozen croissants with a delicately flavored chicken salad, top with grated chases and hast. The perfect thing for a Sunday brunch. SAFEWAY 1 package (6 oz.) wheat croissants, frozen 2 cups cooked chicken, diced 16 cup coarsely broken pecans Yt cup minced celery and leaves Mayonnaise, about 16 cup 2 eggs, well beaten \ I E I / Prices Wed.. Efl Effective Tues., Aug. 17 Aug. 23. 1983. T h ru W ec Wed(llame Seedless L Sunkist em Or onade Scotch Buy rapes 6-Oz., Frozen Concentrate Thompson Seedless !6 teaspoon salt 1 cup milk 116 cups (3 oz.) grated sharp Cheddar cheese Slice croissants into 2 layers. In a bowl, mix chicken, pecans and cele ry. Stir in enough mayonnaise to make a thick mixture. In another bowl, beat eggs, salt and milk until smooth. Dip croissant halves into milk and egg mixture, allowing to absorb liquid. Place bottom halves side by side in a greased 8x12 baking pan. Top with a thick layer o f chick en mixture. Replace tops. Drizzle remaining egg mixture over crois sants. Sprinkle with cheese. Place on bottom shelf in oven and bake at 35O°F. for 20 to 25 minutes or until bubbly and brown. Serve hot. Makes 4 servings. t D in n ers Large Ripe Tomatoes For 4 frozen all-butter or cheese croissants, baked Y> cup cheddar cheese spread Tiny Shrim p P a cific Friend, 4.5 -O z. G reat For Shrim p Salad! Child raising costs exceed $150,000.00 “ The study cites only out-of- pocket costs for raising a ch ild ," the specialist notes. Not included are costs paid by society to maintain schools, libraries and other services Also missing are what economists call 'in-kind' contributions such as child care provided by a family member and lost earnings if one parent chooses to stay out o f the labor force to care for the child. Prem ium No. 1 G rapes From F am ous San Joaquin V alley, Peak Of S eason ! Town H o u se, 7 .2 5 -O z. CRAB BITES “ I f you think raising a child is ex pensive, you’re rig h t." says Alice M ills M orrow , Oregon State U n i versity Extension fam ily economics specialist. M orrow , citing new Figures from the Family Economics Research G roup o f the U .S. Department of Agriculture, reports that families will likely spend about $150,000 to raise a child who is now 2 to his or her 18th birthday in 1999. The Figure assumes an annual inflation rate o f 6 percent. The estimated total o f raising a “ moderate-cost“ child from birth to age 18 in a Western rural non farm setting is $89,720, based on average 1982 costs for goods and services. The Figure doesn't include the cost o f birth or savings for edu cation beyond high school. I f inflation averaged 6 percent per year by 1999, these 1982 goods and services would cost $159,447. A t 10 percent average inflation, the cost for goods and services would be slightly over $240,000. Almost a third o f the total cost goes for housing, including shelter and the child's share o f utilities, household operations, furnishings and equipment. Other major costs are food, both home-produced and school lunches, and transportation. Each category accounts for about one-fifth o f the total. Lb. Macaroni & Cheese » I ” » S • «4M 99 I , 49 Super D e lic io u s, Ready _ For Sum m er S alads! Lb. Fresh Fancy Mushrooms Fresh, D o le Bulk M ushroom s LB. $ 1 79 JL 59* S w eet Red N ectarines 49* Fresh B roccoli T" w£-cc,h~" W h o le .. 19* H oneydew Or Casaba M elons 5,F.81 Red P o ta to es Lb Lb l.b ragm on t P op M akes (>reat P otato S alad’ B eef B lade I Chuck S tea k Family Pack Of 3-Steaks.| Great For B-B-Q. 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