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