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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 4, 1982)
Portland Observer, February 4 ,1 9 8 2 Section II Page 3 Wild rice improves chicken, pork For an inspired meal that could easily become an entertaining favor ite , try P lu m -N u tty C h icken and W ild Rice. The gourmet flavor that results from this easy combination o f o ff-th c -k itc h e n shelf products will delight guests without straining the food budget. And to elevate the pork chop to new culinary heights, serve P o rk A W ild Rice S k ille t, a sim ple c o m b in a tio n o f p o rk w ith dry white wine, onion, tom ato and Long O rain A W ild Rice with a fla vor combination that belies its ease o f preparation. Enjoy I Versatile macaroni Let's consider the many ways the varieties o f pasta— elbow macaroni, spaghetti, egg noodles, etc.— can be prepared for the dinner table. In ad dition to being an economical food b u y, pasta can be used in salads, casseroles, soups, topped w ith sauces and is a great extender for other foods. It's versatile, good to eat and good for you. T o celebrate National Pasta Week, we’ ve picked a new salad lo a f .. .a beautiful blend o f macaroni and vegetables with a zesty sour cream and mustard dres sing. Y o u can use fresh, fro zen , canned or leftover vegetables and, if you w ish, substitute some flaked tuna or finely diced meat which may be in the re frig e ra to r. PLUM-NUTTY CHICKEN AND W ILD R IC E S K IL L E T 1 broiler-fryer chicken, cut up S alt 2 tablespoons vegetable oil 1 can (16 ounces) whole plums 1 cup dry white wine I package (6 oz.) Long Orain A WUdRice h cup toasted walnut pieces Sprinkle chicken lightly with sail. Brown chicken in oil in large skillet over medium heat, about 3 to 7 min utes on each side. Reduce heat to low; cover and cook 10 minutes. Re move fro m skillet; d rain o f f d rip pings. D ra in plum s, reserving 16 cup juice. C om bine reserved juice w ith wine; add enough w ater to make 216 cups liquid. Add liquid to skillet. Stir in contents o f rice and seasoning packets. Arrange chicken pieces over rice mixture. Bring to a b o il. C over tig h tly and cook over low heat until all liquid is absorbed, about 23 minutes. Q uarter plums, removing pits. Arrange plums and walnuts over chicken and rice; heal through. Makes 6 servings. PORK AND WILD RICE SKILLET 6 pork chops, cut M-inch thick 1 tablespoon vegetable oil 116 cups water I cup dry white wine 1 package (6 ounces) Long Orain A W ild Rice 1 medium onion, thinly sliced 1 medium tomato, cut in 16-inch wedges Brow n p ork chops in o il in large s killet over m edium -high heat, about 3 minutes on each side. Re move from skillet; d rain o f f d rip pings. Add water, wine and contents o f rice and seasoning packets to skil le t. A rrange p ork chops over rice m ix tu re. Place onio n slices over pork chops. Bring to a boil. Cover tightly and cook over low heat until all liquid is absorbed, about 23 min utes. T o p w ith to m ato wedges. Makes 6 servings. Plum-Nutty Chicken and Wild Rice Skillet com bine eaae of cooking with interesting new flavors. Fred Meyer SA VE GAS SAVE TIME SA VE M O N EY Prices good Wed., Feb. 3 thru Tue., Feb. 9, 1982 ONE STOP SHOPPING ^CENTERS M A C A R O N I VEGETABLE SALAD LO A F 2 cups elbow macaroni (8 ounces) Salt Boiling water V4 pound fresh green beans (or frozen beans, thawed) cut into Vi- inch pieces (about 1 cup) I small summer squash (or 1 10-oz. pkg sliced squash) cut into Vi- inch pieces (about 1 cup) 1 cup mayonnaise Vi cup sour cream Vi cup sliced pimiento-stuffed olives 2 tablespoons cider vinegar 2 tablespoons prepared mustard 6 radishes, thinly sliced (about Vi cup) 2 tablespoons finely chopped onion Radish roses, for garnish Parsley, for garnish Line bottom and sides o f a 9 x 3 x 3-inch lo a f pan w ith waxed paper; set aside. G rad u ally add macaroni and I tablespoon salt to 3 quarts ra p id ly b o ilin g w ater. C o o k un covered, stirring occasionally, until tender Drain, rinse with cold water, d rain again. M ea n w h ile , in a me dium saucepan, heat Vt cup water to b o ilin g . A d d green beans, heat to boiling. C o ok, covered, for 2 m in utes; add squash, heat to bo ilin g and coo k, covered, fo r 1 m in u te. Drain. In medium bow l, combine may- onaisse, sour cream, olives, vinegar, mustard and 1 teaspoon salt; mix well. In large b o w l, com bine cooked macaroni, green beans and squash; toss in radishes and onion. Stir in 16 o f olive dressing. Cover and chilli rem ainin g olive dressing. Spoon macaroni mixture into prepared loaf pan. T o p m acaroni m ix tu re w ith piece o f waxed paper and press firm ly in to pan. C h ill at least 2 hours. Makes 6 servings. T o serve, in vert lo a f pan onto serving plate; remove waxed paper. Garnish with radish roses and pars ley. Serve remaining olive dressing with macaroni salad loaf. First ons - Additionsl st Rsgulsr Pries First two - Addltlonsl st Rsgulsr Pries First two - Additions! st Rsgulsr Pries Fred M eyer Coupon Iceberg Variety Head Lettuce M.X.WWMII CIV.PM* nnw** Kraft Macaroni ''and Cheese 3-1 With coupon First 3 - Addltlonsl st Rsgulsr Pries • C . a . ,a k M I n o th iH V • V » W W M F«* 1 M a I m ' • « S. IS S i - flood M P r M W > ,w Food S m i w m h D, 041226440294 Fred M eyer Coupon Fred Meyer Liquid Bleach With coupon First one • Additional at Rogular Price • Ceeh value n o t h of v • vettd W ed Feb J thru Tue Feb • ’ M 2 • Good el Fred Meyer Food S ection* only 041226440300 lb. Each of these advertised items must be readily available tor sale at or below the advertised price in each Fred Meyer store. exceDt as spt>< ill« ally n o te d in th is ad In te l s ta te a n d W a ln u t I ’a ik n n l\ 5-285 41226 4 4 0 2 9 41226
