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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (May 13, 1982)
“* - W SANDY (O f» 1 ro s » Thur» Mov 13 I W ' i ,iw W » W » M (Sec 31 Home & Garden The SrfnÖy Post What’s Cooking': Beef goulash, pork chop recipes offered BY SARA SEW ELL Pork chops have been a good buy in the market recently You might like to try the following recipe If you're looking for a dif ferent way to prepare round ste a k , try this recipe BARBECUED PORK CHOPS B E E F GOULASH 2 lbs round steak, cut in 1 4 in. cubes 3 Tablespoons vegetable oil 1 cup chopped onion 1 clove garlic, mashed 4 lb fresh mushrooms, sliced 1 (8 oz.) can tomato 8 (1 in thick * pork chops Salt and pepper 1 (8 oz ) can seasoned tomato sauce 4 cup catsup 1 teaspoon Worcester» shire sauce 4 teaspoon liquid smoke 4 teaspoon onion salt Brown pork chops in heavy skillet Season with salt and pepper Combine remaining ingredients and pour over pork chops; sim mer until tender or about 1 hour Turn occasionally. Serves 4-8. —From the files of Jeane G reene, The Dalles sauce 1 cup water 1 T a b le s p o o n W or- chestershire sauce 1 4 teaspoons salt 1/8 teaspoon pepper 1 cup dried celery 2 Tablespoons flour 1 cup dairy sour cream 2 cups cooked peas Hot cooked noodles Vegetables help stretch dollars Don't sell the potato or other fam iliar vegetables short. They are low in calories, inexpensive and nutritious As money gi-'a tight and the food dollar shrinks, remember that the old standby vegetables are still the best buy, Clackamas County extension agent Marilyn Lunner said. Potatoes, carrots and cabbage store well. They also are relatively inexpen sive and supply vitamins, minerals and fiber in the d ie t. Choosing th ese vegetables over the more exotic, or out of-season vegetables can help keep the food budget under con trol without sacrificing gpod nutrition. When fresh greens are most expensive, try col eslaw or grated cabbage and carrot salad to add crunch and flavor to winter meals, Lunner suggests A tasty hot vegetable dish can be stir-fried using onions, cabbage and car rots Slice the vegetabls thin ly, coat a heavy frying pan with oil, add the vegetables and stir-fry until tender crisp, “ W in te r squash and sweet potatoes may not be glamorous, but they are ap pealing, full of vitamin A and fairly inexpensive,” adds M a rg a re t Bakke, Oregon State University e x te n s io n n u tr itio n specialist Bake them, boil them or use them in casserole dishes And, don't forget to try potatoes other than baked, boiled or fre d , says Bakke. Try potatoes and cheese in stead of m acaroni and cheese Add leftover meat to scalloped potatoes and you have an inexpensive main dish. Use your imagination to create good meals from the less expensive vegetables EXPERT APPLIANCE SERVICE ( PARTS Brown meat in oil In la rg e s k ille t; rem o ve. Saute onion, garlic and mushrooms in remaining oil in pan Add tomato sauce, salt and pepper and mix well Add meat Cover. Simmer 1 hour and IS minute* Add celery, sim mer 15 minutes Mix flour to a smooth paste with a sm all am ount of cold water Stir into goulash, simmer until thickened. Stir in sour cream and peas, heat, but do not boil. Serve on cooked noodles, Serves 6. —From the file* of Jeane G reene, The Dalle* IM POSSIBLE CH EESEBURGER P IE 1 lb ground beef 1 4 cup* chopped onion 4 teaspoon salt 4 teaspoon pepper 1 cup Cheddar cheese, shredded 1 4 cup* milk 3/4 cup Bisquick baking mix teggs Heat oven to 400 degree*. Lightly grease pie plate 1 0 x 4 ” . Cook and s tir ground beef and onion until beef is brown Drain Stir in salt and pepper Spread beef in pie plate Sprinkle with cheese. Beat milk, eggs and Biaquick until smooth (In blender, 15 seconds on high speed, 1 minute with portable hand mixer. ) Pour over beef and cheese Bake until golden brown and knife in center comes out clean, about 30 m in u te s. L et stand 5 minutes before cutting. Refrigerate leftovers If us ing a 9” pie plate, decrease milk to 1 cup, eggs to 2, and Bisquick mix to 4 cup. Serves 4-6. —From the files of Pat Kane, Portland. VE G E TA B L E D IP 1 cup cottage cheese 1 cup mayonnaise 1 4 teaspoon dill weed 1 4 teaspoons dry onion 2 teaspoons grated fresh onion 4 teaspoon celery salt Mix well This is very good served with sliced tur- nips, ra w c a u liflo w e r, celery and carrot sticks. - F r o m the file* of Velma Cassidy. Sandy THINGS TO DO mmwn » PARTISAN P ifcfttnm V W C W r METROPOLITAN SERVICE DISTRICT R icH T6M ii& x.|nr Paid for by the CCCFK$MclG ( C o o r d i n a t e d , Concerned Clackamaniacs For Less $$$, More Sense In Government, *KATHY VAUGHN, C h., P .0 . 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