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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,
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