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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 7, 1982)
Portland Observer, January 7, 1982 Section II Page 3 Chicken dishes: Tasty yet simple Chicken and rice team up perfect ly for easy selection* to take along to a covered dish supper. Chicken- Mozzarella Bake combine* favorite chicken parts and rice in a tom ato, white wine and dry onion soup mix ture. Shredded M o zza re lla cheese melts tem ptingly over all. In zesty Chicken ‘n Rice, garlic salad dres sing mix and chili powder pre-sea son the chicken pieces before bro w n in g . Rice, tom atoes, green pepper and onion cook in the skillet for a hearty, satisfying meal. You’ll be proud to share either one. Enjoy! Preheat oven to 323 °F . In a 2- quart o ven -p ro o f skillet, heat o il. Add chicken thighs and drumsticks. Fry until brown, turning to brown evenly on all sides. Remove from skillet and keep warm. Drain o ff ex cess fa t. D ra in tom atoes; reserve juice. Combine juice and wine. Add water to make 2 Vi cups liquid. Pour liquid into skillet. A d d tom atoes, rice, onion-soup m ix and pepper. Stir, bring to a boil. Place chicken pieces on top and cover. Bake 43 minutes. Uncover; sprinkle cheese over top. Return to oven and bake, uncovered, until chicken is tender and cheese is m elted , about 13 minutes. Makes 4 servings. I medium onion, chopped 1 green pepper, chopped I cup rice Salt and pepper to taste. Wash and pat-dry chicken. Place flo u r, salad-dressing mix and chili powder in paper or plastic bag. Add chicken and shake until coated with flo u r m ix tu re. H ea t o il in a large skillet. Add chicken and brown on all sides. Drain tomatoes, reserving ju ice. A d d water to juice to make 2 'A cups liq u id . A d d tom atoes, liq u id , o n ion, green pepper, rice, salt and pepper to chicken. S tir, making certain rice is covered with liquid. Bring to a boil; reduce heat and cover. Cook over low heat until chicken is tender and liquid is ab sorbed, about 40 minutes. Makes 4 to 6 servings. C H IC K E N -M O Z Z A R E L L A B A K E 3 tablespoons vegetable oil 4 chicken thighs 4 chicken drumsticks I can (1 lb.) stewed tomatoes I cup dry white wine Water I cup rice 1 envelope dry onion-soup mix !4 teaspoon pepper 2 cups shredded Mozzarella cheese ChlckenMozzerelle Bake it good at home or for a pot-luck dinner. Save money: Use leftovers Consumers are always looking for ways to economize on food costs, especially during the holidays when budgets are strained. People are m aking more use o f p ric e -o ff coupons, buing fa v o rite cuts o f meat less often and m aking more use o f leftovers. Being inventive with leftovers is easy when you rely on some o f the handiest convenience foods around- condensed soups. For exam ple, turn leftover ham into a hearty main-dish pie with the help o f canned chicken gravy. Its rich flavor and smooth consistency are perfect fo r binding the ingredients in Paradise Ham Casserole. R ather than the tra d itio n a l patry crust, this main dish pie has a crust o f corn-bread s tu ffin g m ix. O th er ingredients include: celery, onion, pinapple and sweet potatoes. Another variation on the one-dish theme that uses leftover ham to an advantage is C o u n try H am Pie. Leftover ham never looked so good. A nd no one w ill know that i t ’ s le fto ve r ham under this crunchy guise o f herb seasoned stuffing mix. M ushroom s, carrots and green onions add color and flavor to this savory pie. The sour cream paprika sauce, which conveniently begins with a can o f chicken gravy, adds a creamy touch. hun Z E S T Y C H IC K E N ‘n ’ R IC E C O L P O R E A « E S O r r CAU B i 6Bn?uD U P Au£> F l u S H E P A WAV M A K I« O T H C A F F L IA H c fe well W O R K B C T T E R . - t h e s e T IP » A R E FROM T H E N A T IO N A L ENERGY w atch - a n E N E R G Y E F FIC IE N C Y FYSOGKAM FROM T H E ilEC TR lC UTKITT IH0V4JE» E F F ic je M T L - y , N e v e r l e A v e A N I R O N OH A L O N E . | P y o u M U S . T S ^ro e IR O N T N fc I D A N & W E K -T H E P H O N E THE" P C D f Z , O H A FAMILY M E N B E R , S H U T -TH E A F F U A N C C O F F . FredMeyer 1ÈÌ Prices good W ed., Jan. 6 thru Tues., Jan. 12, 1982 ONE STOP SHOPPING > CENTERS Fred Meyer Hostess Pride Whole Bodied Oregon A fr y in g ( Chickens Sliced Bacon Armour Star •1877’ First Two - Additional at regular price PA RA D IS E H A M CA SSEROLE 1 cup cooked ham cut in thing strips '/» cup sliced celery Vi tup chopped onion MY-TE-FINE MY-TE-FINE • oil • water MY-TE-FINE Granulated $ Sugar Chunk Tuna First three - Additional at regular price First one • Additional at regular price • Regular • Sourdough English Muffins First three * Additional at regular price C O U N T R Y H A M P IE 2 cups prepared herb seasoned Stuffing mix •4 cup cubed cooked ham cup sliced fresh mushrooms ((4 lb.) 1 cup sliced carrot '/» cup chopped green onions 2 tablespoons butter or margerine I can ( IO '/ j oz.) chicken gravy 'A cup sour cream 14 teaspoon paprika chopped parsley ■ E H u n t’s Tom ato Sauce Rom e Beauty Apples With Coupon - First 4 Additional at Regular Price 041226440072 Reserve '/i cup stu ffin g ; line 9 inch pie plate w ith rem aining stuffing. In skillet, brown ham and m ushrooms and cook carrot and onions in butter until tender. Stir in gravy, sour cream and p ap rika . Pour into stuffing-lined pie plate. Spoon sreserved stu ffin g around edge. Bake at 350* F. for 30 minutes or until hot. Garnish with parsley. Makes 4 to 6 servings. Frerd N e v e r Coupon jjAWA’AWA* J iffy C om M u ffin M ix Each ol those advertised items must be readily available tor sale al or below the advertised price in each Fred Meyer store, except aa specilically noted m this ad Items available Interstate Lombard and Walnut Park Food Sections only t 81 a iit h C o l p W A T E R S O L ’P t F « » 3 pounds chicken pieces Y» cup flour 1 envelope garlic salad-dressing mix 2 tablespoons chile powder '/» cup vegetable oil I can (10 oz.) tomatoes Water SAVE GAS SAVE TIME SAVE M O N EY 7 8 teaspoon ground allspice 2 tablespoons butter or margerine I can (10 '/i oz.) chicken gravy I can (8 o z.) crushed pinapple in pure pineapple juice, drained I can (16 o.) whole sweet potatoes, drained and cut in half 1 cup perpared corn bread stuffing qmix In skillet, brown ham and cook celery and onion w ith allspice in butter until tender. Blend in gravy and pineapple; gently stir in potatoes. Spoon in to l'/i- q u a r l shallow baking dish (10x6x2). Bake at 330* for 20 minutes; stir gently. S p rin kle stu ffin g around edge o f casserole. Bake 10 minutes more or u n til h ot. M akes about 3 cups, 4 servings. rr W A T E R , N O T M OT. With Coupon • First 5 Additional at Regular Price
