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.
F ro ze n
A p p le J u ic e
H m ir n i
N atural
32 O t
I O v e n jo y B re a
9 9 ‘ E.3F„,99
F a c ia l T is s u e
2 -Ply
Truly Fine
2 00 C l
A im
T o o th p a s te
6 4 0»
Tuba
30 O ff
Label
2 „ 99
$ ]1 9
Fryer B reasts
S liced B acon
Fresh Spareribs
Fresh S a lm o n
Lb
Hyqrade.
1 2 -0 » Pkq
la
L ull S id e*.
Pork K lb *
A la *k a n Silver Hrlte.
W hole O r H a lf
1 B e A C ash W inner! k
►■(SJ
k
A
P lay D o u b le C a sh B in g o !
•»
•a .
$ J79
O regon G row n.
Bake O r Fry
S J 19
$ J79
Lb
$059
Lb
SAFEWAY
AMERICA'S FAVORITE FOOD STORE