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
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