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
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FOR
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V A R IC T K S y o u l i k e
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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).
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