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