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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 19, 1981)
Portland Obaarvar March It. 1981 Page B Beans and Rice Beans and Rice are a w inning com bination. They taste te rrific together since both adapt beautifully to many flavors and o f fer a subtle contrast in texture that’s appealing. Perhaps best o f all, they provide and complement each other nutritionally and at a very low cost. So it ’ s small wonder that beans and rice are a mainstay in many American diets. The recipes on this page take their cues from traditional favorites and demonstrate that rice and beans can brighten up menus all year long. Pictured are two irresistible dishes: Mexican Bean and Rice Pizza plus Vegetable-Rice Medley Salad. The tremendous variety o f West- cm grown dry beans (12 m ajor varieties) makes it possible to vary recipes and to create new ones. Rice grown in Southern and Southwestern states as well as C a lifo rn ia comes in d iffe re n t varieties too. W hether long or medium grain, brown or white, or regular m illed, parboiled or pre cooked...there’ s rice for every oc casion. Cook up your fa m ily ’ s favorite. For an adventure in eating, try these two American mainstays soon. Beans and rice provide great taste and plenty o f good nutrition, all at an affordable price. MEXICAN BEAN AND RICE PIZZA 3 cups cooked rice 2 eggs, slightly beaten 2 cups grated cheese, divided 8 ounces ground pork sausage 1 cup chopped onions 3 -’A cups cooked or canned pinto beans 1 teaspoon garlic salt 1 tablespoon finely chopped japalpeno peppers or 'A cup diced green chiles % cup barbecue sauce, chop ped tomatoes, green pepper strips and/or jalapeno slices Com bine rice, eggs and l cup cheese. Press firm ly into a greased 12-inch pizza pan. Bake at 450° for 20 minutes. W hile crust is baking cook sausage and onions in medium-size skillet until sausage is done and onions are soft but not brow n. S tir to crum ble meat. Set aside. D rain beans thorough ly. Remove 7i cup whole beans and reserve; mash remainder. Add garlic salt, jalapenos and barbecue sauce to mashed beans. Spread evenly over baked rice crust. Cover with sausage mixture. Sprinkle top with remaining cheese, reserved whole beans, and garnish as desired with Variations of beans and rice combine to make nutritious and delicious meale. chopped tomatoes, green pepper strips and/or jalapeno slices. Bake 15 minutes longer. Makes 6 to 8 ser vings. VEGETABLE RICE MEDLEY SALAD 2 cups cooked rice 1 can (15 ounces) red kidney or blackeye beans,drained 1 cup each sliced celery and yellow squash 2 green onions, including tops, thinly sliced ’A cup mayonnaise ’A cup dairy sour cream 2 teaspoons lemon juice 1 teaspoon salt 'A teaspoon seasoned pepper 3 to 4 drops Tabasco pepper sauce Green pepper strips or rings, optional Combine rice, beans, celery, squash and onions in mixing bowl. Stir mayonnaise, sour cream, lemon juice, salt, seasoned pepper and pepper sauce together. Add to rice mixture and toss lightly. I f desired, garnish with green pepper strips or rings. Makes 4 servings. LAMB ROASTS SHOULDER U.S.D.A. INSPECTED FRESH FROZEN FROM NEW ZEALAND BEANS AND RICE SUPPER SOUP % pound (1 % cup») dry northern or navy beana 2 quart» watar 2 taaapoona aalt 1 amokad ham hock* about l - ’A pound» 1 cup chopped oniona 1 cup chopped celery ’A cup diced carrot ’A teaapoon each garlic powder and pepper 1 bay leaf 3 to 3’A cupa cooked rice Rinse beans. Soak overnight or by the quick-soak method; drain and rinse. Combine beans, water, salt, ham hock, vegetables and season ings. Bring to boil; cover and sim mer about 2'/i to 3 hours or u n til meat is tender. Remove ham hock; cool. Cut ham o ff bone; dice. Add to soup and heat thoroughly. Ladle soup into bowls and top each ser ving with !A cup rice. Garnish with parsley, i f desired. Makes 6 to 7 servings. * If using fully cooked ham pieces (or ham bone w ith bits o f meat) reduce water to 1 '/ j quarts and cook 1 ‘/ j to 2 hours or u n til beans are tender. FRIJOLES CON QUESTO (Beans with Cheese) 1 can 10 ouncaa) tomato»»* 1 can (4 ouncaa) dicad green Chilaa 8 ouncaa paataurlzed procaaa American chaaaa. cubad (2 cupa) 1 taaapoon aalt '/« taaapoon garlic powder Blanket sleepers answer cold PRE-CARVED ROUND ’ 1.0$ CUDAHY BAR S THICK SLICED BACON $ 1 3 9 SHOP lENOW'S FOR B R A N D S you kn o w V A R IC T K S y o u l i k e S iz e s yo u w a n t « • • • • »41 i 5 » MMlwowfc • s s th a « • • • a « * « « ' * « I 1 2 n 4 a N I 01 M in M l o i « k e r d «9 O * « l« y ■ • t o « * * M ill» P I« » « • • • « • I • AS« jjr 4 a m t J*»fc a l l <X*la«O a W o t* U r n lu te '>0 • • H)"4 •* S I Olv'at«« • King CHy • O « k O '» -.» Turning down the thermostat at night helps cut down the heating energy b ill, but it may cause small children in the home to become cold. To keep small children warm at night, consider blanket sleepers, recomends M a rily n Lunner, Clackamas County Extension agent. Blanket sleepers provide warmth for children throughout the night by surrounding and moving with them. Blankets that do not stay tucked in may leave the child cold. "Blanket sleepers usually have rib kn it necklines and c u ffs that fit closely and keep in body warmth,” says A rdis Koester, Oregon State U niversity Extension textiles and clothing specialist. “ They also cover the child’ s feet.” Styles fo r toddlers and children have skid resistant soles attached to the bottoms of sleeper feet. When buying blanket sleepers for children, remember that the warmth comes from the insulating layer o f air trapped by the garmet. “ New fabrics which aid in the in sulation process include velours and brushed or fleeced knits. These fabrics fo r children’ s sleepwear are made from flam e resistant m adacrylic and polyester com bination. The fabrics are inherently flame resistant and aren’ t treated with any chemicals to achieve flame resistence.” 2% to 3 cupa drained cooked or canned pinto beana 3 cupa hot cooked rice Chop tomatoes. Com bine tomatoes (including liq u id ), green chiles, cheese, salt and garlic powder in 2-quart saucepan. Cook over low heat, stirring occasionally, until cheese melts. Add beans and heat thoroughly. Spoon over beds of flu ffy rice. Makes 6 servings. * Or use 1 can (14!A to 16 ounces) tom atoes, drained (save juice fo r other use). SAFEWAY Every Ticket Can W in *In Safew ay"s InsGanG Grocery Giveaway! S afew ay Is THE Place To Buy M e a t... Check And Compare! 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