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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 15, 1981)
Portland Ob— rver, October 15,1961 Page 5 Stews make inviting cold weather meals W hether they’ re called (tew s, ra gouts or fricassees, a slow-simmered com bination o f meat or poultry has universal appeal. A n d alm ost every country has its own way w ith this fa vorite form o f cookery. W h a t is pro bab ly the most popu lar meat stew begins with beef cubes th a t a re q u ic k ly b ro w n e d , th en • lo w ly sim m ered w ith vegetab les, liq u id and herbs. T h e French call it R a g o u t de B oeitf, the Ita lia n s , S /u - f a t i n o a lia R o m a n a , an d th e B e l gians, Carabonnade Fiam ande. In d e fe re n c e to in te r n a tio n a l •tew s, there’s Swedish Stew. Brus sels sprouts. C a m p b e ll’s Condensed O n io n S o u p , a lls p ic e and th y m e turn tw o pounds o f beef cubes into a continental entree. Served over noo dles, the stew is p e rfe c t fo r fa m ily dinners as well as casual e n te rta in ing. L o o k in g fo r econom ical ways to ja zz up chicken? H e re are tw o. The first: ( aribbean Chicken Stew com bines c h icken w ith p o ta to e s , peas an d p im ie n to -s tu ffe d o liv e s in a m ix tu re o f C a m p b e ll’ s C ondensed C re a m o f C h ic k e n S o u p an d d ry w hite w ine. C on ven ien t and c o lo r fu l, C arib b ean C hicken Stew offers a new and d iffe re n t w ay to prepare th rifty poultry. A n o th e r variatio n on the chicken stew theme: C ou n try Chicken Frica- see. I his o ld -fa s h io n e d , S u n d a y - supper chicken stew serves six inex pensively. but well. C arrots, onions, n u tm e t, p ars le y an d le m o n slices c o m b in e fo r a B e lg ia n -in s p ire d stew . T h is stew is s lim m e d d o w n fro m m ost fricassees because c o n v e n ie n t C a m p b e ll’ s C o n d e n s e d C re a m o f C elery Soup replaces the usual calorie-laden heavy cream and egg yolks. A fric a n R a g o u t is an o th er in te r n a tio n a l stew s a m p le r. Boneless lam b shoulder, simmers in a m ixture o f C a m p b e ll’ s C ondensed T o m a to Soup, onion slices and garlic, then is com bined w ith potatoes and frozen whole okra. This zesty ragout needs only a salad, some crusty bread and fresh fr u it to tu rn it in to a budget- saver d in n e r th a t lo o ks an d tastes like something special. W h e th e r y o u ’ re seeking a m ain co u rse t h a t ’ s u n u s u a l o r “ d o w n h o m e ,” yo u c a n ’ t go w ro n g w ith stew. Its popularity endures because it saves the budget, pleases the pal ate and makes m eal-planning easier than ever for the cook. S w e d is h S te w 2 pounds beef cubes (2 inch) 2 tablespoons shorting 1 can (10 o z ) condensed onion soup 16 teaspoon ground allspice !6 teaspoon thyme leaves, crushed Vi teaspoon salt 1 /8 teaspoon pepper 2 packages (10 oz ea) frozen Brussel sprouts !4 cup water 2 tablespoons flour 1 cup sour cream cooked noodles In large heavy pan, brown beef in shortening; pour o f f fa t. A d d soup an d seasonings. C o v e r; co o k over lo w h eat 2 h rs. A d d Brussels sprouts. C o o k 20 m inutes m o re or u n til d o n e . S tir o c c a s io n a lly . G r a d u a lly b le n d w a te r in to flo u r until smooth; slowly stir into sauce. C o o k , s tirrin g u n til th ic k e n e d . G ra d u a lly stir in sour cream ; heat. Serve over noodles. M akes ab o u t 7 cups, 6 servings. Vi cup chopped onion 2 m edium cloves garlic, minced I medium bay leaf I tablespoon paprika 1 package (10 oz) frozen peas '/« cup sliced pim iento-stuffed olives In la rg e h e a v y p a n , b ro w n chicken in shortening; pour o f f fa t. A d d s o u p , w in e , p o ta to e s , o n io n and seasonings. C o v e r; co o k o ver low heat 30 minutes. A d d peas and o liv e s . C o o k 13 m in u te s m o re o r u n til d o n e ; s tir o c c a s io n a lly . T h ic k e n i f d e s ire d . M a k e s 4 servings. Country Chicken Fricassee 6 chicken legs 2 tablesppons shortening 1 can ( I O ’/ i o z) condensed cream o f celery soup 16 cup water 4 m ed iu m carrots (a b o u t 16 lb ) cut 2 inch pieces 1 lb . (a b o u t 16) sm all w h o le w h ite onions Vt cup chopped parsley I large bay leaf 16 teaspoon ground nutmeg 3 thin lemon slices In large h e avy p a n , b ro w n chicken in shortening; pour o f f fa t. A d d re m a in in g in g re d ie n ts except lem on slices. C o ver; cook over low heat 45 m inutes. A d d lem on slices. C o o k 15 m in u te s m o re o r u n til done; stir o ccasio n ally. T h ic k e n i f desired. Makes 6 servings. African Ragout 2 pounds w e ll-trim m e d boneless lamb sholder, cut in I in. cubes 1 can (I0 V 4 o z) condensed to m a to soup 16 cup water 2 medium onions, thickly slices 2 large cloves garlic, minced Vt teaspoon salt 1/8 teaspoon salt 3 medium potatoes (1 lb ), cut in h a lf I package (10 oz) frozen whole okra In large heavy p a n , b ro w n lam b in s h o rte n in g ; p o u r o f f f a t . A d d soup, w a te r, o n io n , g a rlic and seasonings. C o v e r; co ok o v e r low heat 30 m in u te s . A d d p o ta to e s ; cook 30 minutes. A d d okra; cook 10 m inu tes m o re o r u n til d o n e . S tir o c c a s io n a lly , th ic k e n i f d e s ire d . Makes about 8 cups, 6 servings. From the wida, wide world of stewa here'« a Caribbean atew - an unuaual departure from the clasaic chicken atew. Caribbean Chicken Stew 2 pounds chicken parts 2 tablespoons shortning 1 can ( 10’/a oz) condensed cream o f chicken soup 16 cu p C h a b lis o r o th e r d ry w h ite wine 2 medium potatoes, quartered ECONOMY PAK Oregon Fryers Chuck Roast School Lunch Menu O ctober 19: Cheese-tomato pizza, celery ch un k, fresh pineapple, cho colate chip cake, m ilk . O c to b e r 20: B u r r it o w /m e a t s a u c e ,ta te r to ts , green peas p ear h alf, m ilk. O c to b e r 2 1 : C h e e s e b u rg e r on a b u n . p o ta to s a la d , c a rr o t c o in s , pink applesauce, m ilk. SCCF BLADE 2 Breast Quarters With Wmgs. 2 Leg Quarters 2 Wmgs. 2 Backs. & 2 Necks O c to b e r22: G R A N D P A R E N T S ’ D A Y — O ven b aked c h ic k e n , whipped potatoes & gravy, cranber ry re lis h , c a rro t c o in s , p u m p k in bread, fruit crisp, m ilk. O ctob er 23: M exican taco, shred ded le ttu c e , to m a to , w h o le kern el corn, hot roll, apple wedges, m ilk. WHITE SATIN Granulated Sugar. 10-Lb. Bag S J59 Politen«»» i* like an air cushion; there is nothing inside but it softens the shocks of life." Schopenhauer With or without guests, make any meal a party by aatlno it ,n ™ backyard or at a distance. Kids lovMhe treat of lunch at a little table of their own on the back porch. TILLAMOOK Cheese Medium Cheddar. 2-Lb Loaf $388 An Oregon Product Safeway Quality Blade Cut Roast 78* 08 Tender Sole Fish Fillets 0 Wheat Bread Lb. , J228 wive fisets Mrs Angns Cnohad Wha«. 100% Who. WhW. or Sanowcr 2<-ca @ Citrus Punch @ French Bread @ Clam Chowder Nic-O-Log Firelogs *C*n RaadyFfon Catoma. i 2«-< h Cm»» i Crunch» )«-ai Maman Cow •M ali Sana ,5 -« EiW»*F(r» Tongra WM 79* 99* 79* 79* 99* SANTIAM BlGKEN BEA* I Green Beans Cut or Sliced, ,6 -o z.... Grown In Oregon 3 99* „Hair Spray Breck Hair Spray 9-0unce Can S (3 6 Clairol ampoo Skin Lotion Condition 4-oz. Bonus Pak 20-oz Suave Aloe Vera 10-oz. Save 50* S |4 7 GRANDMA'S ookies « Assorted Varieties. 9-oz to 11-oz. Ground Beef ‘ 1 .2 8 RESER S CORN T ortillas RED or GOLDEN DELICIOUS Apples Crisp, Juicy, Sweet Flavored Apples (17-Lb. Box... M.79) White 12-Count, 10-oz Packaqe Pork Spare n.H ' 9 Cross Rib Roast USD A Choice Beef liv e r Thick Sliced Bacon Smàked Rope Sausage Fresh Country Style Runetett R e e l .......«> 39* SSred FLAV-R-PAC Mygrorta HlUhee ta rm i Original or PoSsh S3 or Peas Prices Effective Wed. Oct. 14 Thru Tuss. Oct. 20 At All Safeway Stores In the Portland area. Poly Bag, 20-Ounce Size 69* SAFEW AY SALES LIMITED TO RETAIL QUANTITIES ONLY
