Page A5 March 28. 2007 F ood The mission of the 'Food Section' is to provide our readers with great tasting healthy recipes and useful household information. The Portland Observer respectfully requests all comments and/or family recipes you would like to share withus.Addressemailstofoods@portlandobserver.com T h e se p r e t t y g o ld e n p u f fs a r e s tu ffe d w ith • A d d H our a ll at once and s tir u n til a s m m th ba ll form s. Rem ove a c h u n k y c h ic k e n • O ne at a tim e add eggs, beating w e ll a fte r each a d d itio n . h a n c e d w ith th e s u b tle s w e e tn e s s o f p in e ­ C o n tin u e beating u n til sm ooth and shiny. of c e le r y a n d p e c a n s . P e r fe c t f o r a n y b u ffe t. Filling Ingredients • I cup w a te r • 2 c u p sco o ke d ch icke n . fin e ly chopped • I ( 8 oz. lean crushed pineapple, drained • 1/2 tsp. salt 1/2 cup real bu tte r • 1/2 cup m ayonnaise • • 1/4 cup celery fin e ly chopped • 1/4 cup green on io ns, th in ly sliced • 1/4 cup pecans, chopped 1 cup all-p u rp o se H our • 4 eggs • U s in g a rounded teaspoon d ro p 2-inches apart o n to a lig h tly a p p le a n d th e Pastry Ingredients • fro m hea, and let stand 5 m inutes. s a la d - f l a v o r e n ­ c ru n c h y -g o o d n e s s Pastry Directions • In a saucepan b rin g w ater, bu tte r and salt to a b o il. greased b a kin g sheet. Bake at 4(X)Fdegrees fo r 15 -2 0 m inutes Filling Directions o r u n til go ld en bro w n . • 2 Tbs. sweet p ic k le relish • In a b o w l co m b in e the f illin g • 1/4 tsp. o n io n p o w d e r • I/4 tsp. g a rlic p o w d e r • Im m e d ia te ly a fte r re m o vin g fro m the oven cut a si it in each p u li in g re d ie n ts. (th is w ill a llo w the steam toescape). Place on w ire rack to c o o l. • M ix th o ro u g h ly . • S p lit p u ffs and set the tops aside. R em ove the so ft dough fro m • Salt and Pepper, to taste • F ill p u ffs and replace tops. inside. *N u te R e frigerate le fto vers • R e frige ra te u n til serving . Angel-licious Cake SAFEWAY Ö Ingredients for life R A N C H E R 'S INGREDIENTS: • I pkg . (4 -s e rv in g size) v a n illa instant p u d d in g • 1 20-oz. can uh dra ine d crushed pineapple • 1 cu p C o o l W h ip to p p in g • 1 package (1 0 o z .) ro u n d A n g e l fo o d cake • 1 -p in t fresh straw b errie s T UN DC ft ' A NGU DIRECTIONS: • M ix d ry p u d d in g m ix and pineapple w ith its ju ic e in m e d iu m b o w l. G e n tly s tir in w h ip p e d to p p in g . L e t stand 5 m inutes u n til thicke ne d. • C u t cake h o riz o n ta lly in to three layers. Place b o tto m cake la yer, cu t- side up, on se rvin g plate and to p w ith 1-1/3 cups o f the p u d d in g mixture. Safeway Boneless Skinless Chicken Breast Rancher’s Reserve Angus Beef Bottom Round Roast • C o v e r w ith m id d le cake la ye r and a d d itio n a l one cu p o f the re m a in in g p u d d in g m ixtu re . • T o p w ith re m a in in g cake la yer and spread to p w ith the re m a in in g Boneless. p u d d in g m ix tu re . Grade A. SAVE up to $1.00 lb. SAVE up to $2.70 lb. • R e frig e ra te at least one hour. T o p w ith straw b errie s ju s t before serving . Store le fto v e r dessert in re frig e ra to r. Asparagus Sesame Rolls These easily prepared appetiz­ ers add a Spring­ time-flair of freshness to the Easter buffet, and they taste great too. SELECTED ----- .FOX—— EXCELLENCE Crimson Seedless Grapes Boneless. SAVE up to $2 50 lb. 21 to 25-ct Shell on Frozen/thawed. SAVE up to $4.00 lb Fresh Express Salad Kits Large Hot House Tomatoes 7.75 to 14-oz package. Selected varieties Club Price: $2 00 ea SAVE up to S3 50 on 2 Club Price $1 00 lb SAVE up 10 $1 99on t lb. 12 fresh asparagus spears • 12 slices bread, crust rem oved • 1 (8 o z.) pkg . cream cheese, softened Delicious, freshly made hot and cold Signature Sandwiches in the Deli. • '/2 cu p c ru m b le d blue cheese • 6 tbs. b u tte r o r m argarine, m elted • Jumbo Raw Shrimp Imported. Club Price: $1.00 lb. SAVE up to $1.99 on 1 lb. Ingredients • Pork Top Loin Center Cut Chops Bite! I tbs. toasted sesame seeds Directions So good you can't stop thinking about them I • T r im asparagus spears to 6-inch cs. • Flatten bread w ith a ro llin g pin. • I n a sm all m ix in g b o w l beat the cream cheese and blue cheese u n til x )A . com b in ed. t, • Spread o v e r bread, to p w ith asparagus spears and ro ll up tig h tly . • R o ll in butter, place seam side d o w n on a greased b a kin g sheet. • S p rin k le w ith sesame seeds. • B ake at 3 7 5 F f o r 14 to 16 m inutes o r u n til b o tto m is lig h tly brow ned. <1 The Ultimate Stuffed Mushrooms These beautiful appetizers are a perfect complement to any meal. Ingredients » 6 naturally delicious broth based soups for healthier meal choices: - Fiesta Chicken Tortilla • 3 tbs. b u tte r Chunky Chicken Noodle • 2 tbs. on io ns, fin e ly chopped Harvest Vegetable Beef Relreshe W ater Salewa Butter Top Bread 24-Pack Coors or M iller 24-pack 0 5-liter SAVE up to St 50 22 5-oz Homestyle White or Wheal SAVE up ,0 $1 99 on 2 12 m cans or 30-pack Miller Lite Selected varieties Pius deposit m Oregon SAVE up to $4 50 Tide Simple Pleasures or Tide Detergent Ocean Spray Cranberry Cocktail Orink Bella Minestrone 14 R itz crackers fin e ly crushed, e q u a lin g 1/2 cup Rosemary Chirken & White Bean • 2 tbs. parm esan cheese, grated • As low as 100 calories per serving • '/ i tsp. Ita lia n seasoning • As low as 3 grams of fat per serving • Preheat oven to 4(X)F. R em ove stems fro m m ushroom s. F in e ly chop 12 to 25 5-oz Selected varieties Club Price: S2 50 ea SAVE up to $4 98 on 2 Savory Chicken & Wild Rice • 2 tbs. red peppers, fin e ly chopped Directions 6 to 16-oz Selected varieties SAVE up to $3 99 on 2 Gallon. Whole, 2%. 1%. or Fat Free. Hearty Signature Soups in the Deli • 20 m e d iu m m ushroom s • Nabisco Ritz Crackers or Toasted Chips I Kellogg's Cereals Dairy Glen 'M ilk • 2« lo 32 load» Packed full of vegr-tables, a qieat source of fiber No added artificial preservatives, artificial colors or MSG enough o f the stem s to m easure !4 cu p and set aside. C o v e r and re frig e ra te re m a in in g stems fo r o th e r use. • M e lt b u tte r in large s k ille t on m e d iu m heat. A d d *4 cu p chopped m ush roo m stems and o n io ns and peppers and co o k and s tir u n til veg­ Signature Soup 25-oz. container. SAVE up to S1 00 ea ■ ea etables are tender. S tir in cra cke r crum b s, cheese and Ita lia n seasoning. CLUB PRICE Spoon c ru m b m ix tu re eve n ly in to m u sh ro o m caps. Place on ungreased ■M M W RHM NM M M M M b a kin g sheet. 67 Io 71-02. Powder Or 80 to 100-oz Liquid Selected varieties SAVE up to $1 50 64-02 Selected varieties Club Pnce S2 00 ea SAVE up to $3 38 on 2 • Bake 15 m inutes o r u n til heated th ro u g h o u t. Note: D o not soak m ushroom s to cle a n . Instead use a da m p paper to w e l to prevent m ush roo m s fro m ab sorb ing tcxi m uch w a te r and h a vin g the sponge e ffe ct. BUY MAR-APR IIS 'Mu 28 » Ml IUN «04 Cft JO 31 1 2 3 M u sh ro o m s m ay be s tu ffe d several hours in advance. C o v e r and re frig e ra te u n til ready to serve. U n c o v e r and bake at 4 0 0 F fo r 20 m inutes o r u n til heated thro u g h o u t. Al I IIMITS ARF ITR H O l’SFHOID. PI R DAY Items 4 pnces in this ad are available at your lex al Safeway stares. No sales «o dealers, restaurants