FOOD SECTION
March 25, 1962
Volum« XI Number 24
Section II
E A S T G l ID E TO TH E ITALIAN A R T OF COOKING
EGGPLANT AND
ZUCCHINI RISOTTO
ITALIANO RICE
DELIGHT
1 cup diced peeled eggplant
1 medium zucchini, sliced
3 tablespoons oil
1 teaspoon oregano
1 /2 teaspoon garlic powder
1-1/2 cups spaghetti sauce
1-1/2 cups water
1-1/2 cups packaged enriched
pre-cooked rice
1 /2 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped green pepper
2 tablespoons oil
1-1/2 cups spaghetti sauce
1-1/2 cups water
1-1/2 cups packaged enriched
pre-cooked rice
ftra ta ri Pnrm m tan rhAA«A
A re spaghetti, m eatballs and pizza pie the only
Italian foods you know? If so, there's a whole
co u n tryfu l of d e licio u s Italian-style foods fo r you to
discover. Italy is a land of diversity, ju s t like Am erica
— and th e ir food reflects it! From the north of the
cou ntry com e subtle sauces of butter, o il, ga rlic and
w ine; rich cheese-covered pasta dishes are favorites
in the center of Ita ly; and from the sou th, there’s
an a b u n d a n c e o f d is h e s w ith o liv e s , fr u its
and vegetables.
More than superb recipes, the Italian way of
cooking means a special way of enjoying the results.
T raditio nally, each type of dish is a separate course,
so you can savor the unique textures and seasonings
before m oving on w ith the meal. F irst, there’s the ap
petizer of vegetables or meat, enhanced w ith a sauce
or herbs. Then soup or pasta or rice, and th ird , a
fish, meat or chicken dish, accom panied by a vege
table and plenty of crusty bread. A salad may fo llo w ,
then fru its and flavorful cheese. The meal may end
w ith a dessert as sim ple as cookies or as fancy as a
rich pastry.
Translating th is Italian style of eating in to every
day menus is sim ple. Start your dinner w ith fresh
vegetables (like m ushroom s, peppers and c a u li
flow er), sprinkled w ith garlic salt. Roast or bake a
chicken w ith spices like oregano, rosemary and pars
ley to bring out the ju ic y flavor. Add a hearty rice
side d is h — that com bines vegetables and s p ice s—
w ith a delectable tom ato sauce. Preparation is fast
and fo o lp ro o f, thanks to enriched M inu te rice. The
rice absorbs the rich flavor of the sauce and is not
boiled, so it can’t overcook or undercook.
To round out the meal, serve an anchovy (or
onion), to m a to and lettuce salad. Lots of crusty
Italian bread or breadsticks and butter accom pany
the entire dinner.
Dessert can be as sim ple as lemon ice, spum oni
ice cream or macaroon cookies. To make it more
“ Ita lia n o ” , try espresso, a rich native coffee, usually
served black.
Even if your address is Main Street, U .S .A ., your
fa m ily w ill feel like they are in Rome fo r the evening
when you cook Italian-style.
1 package (9 oz.) frozen
deluxe artichoke hearts
1-1/2 cups spaghetti sauce
1-1/2 cups water
1 /2 teaspoon basil
1-1/2 cups packaged enriched
pre-cooked rice
Prepare artichokes as directed on
package; drain. Combine spaghetti
sauce, water, basil and artichokes in
saucepan. Bring to a boil. Stir in rice.
Remove from heat; cover and let
stand 10 minutes. Makes 4 cups or
4 servings.
Sauté onion, garlic and green pepper
in oil in skillet until tender, about 5
minutes. Add spaghetti sauce and
water. Bring to a boil. Stir in rice.
Remove from heat ; cover and let
stand 10 minutes. Makes 4 cups or
4 servings.
(optional)
Saute eggplant and zucchini In oil in
skillet until tender. Add oregano,
garlic powder, spaghetti sauce and
water. Bring to a boil. Stir in rice.
Remove from beat; cover and let
stand 10 minutes. Sprinkle with
cheese. Makes 4 cups or 4 servings.
Tasty Italian favoritas for your family include Eggplant and Zuc
chini Risotto, Italian Rica Oallgh; and Rica Alla Romano.
RICE ALLA
ROMANO
G ian t 9 Sale!!
Blue Bonnet
Margarine
Ovenjoy
Fresh Bread G
| \ White or Wheat. 22 5 Oz
1 Lb. Package (Limit 2)
3 99‘
2 99c
Sunny Sea
Tiny Shrimp
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Asst. Flavors. 3-Oz.
4 .9 9
Town House it
Bamen Noodles
ü Skippy Dog
Or Cat Food
6 .9 9 ‘
4 .9 9
3eef. Chicken & Pork, 3 Oz.
4.5 Oz. Can
Regular
S if il
Jell Well
Gelatins
Gmund Beef
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Approx. 5-Pound Pack
Limit One 5-Pound Pack
(Additional Or Smaller Pack, Lb.. *1 09)
15 0z. Cans
Mild Cheddar Cheese "xsr- $1 ’ ?
Chef Saluto Pizza
$199
Steak Cut French Fries
99*
Lawry’s Taco Shells
59*
Majesty Luncheon Meat
99*
3-Lb. Peanut Butter
$3 "
Wisk Liquid D e te rg e n ts-. $2 99
Salad Time Speclalsll
VINE RIPE
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5
TOMATOES
TEXAS RUBY RED
LETTUCE
3.99' 3! 99*;
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ROME MAUTV
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BROCCOLI
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99‘ ARRIES J 99‘ •
IB 49 SPINACH ...399
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IRISH, CRISR
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EID OR OREEN
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FRESH
Boneless
Reel
Lb
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Fancy No. 1 Bananas
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LAMB
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1 lb PXg
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Sliced Bacon
Chuck Roast
//Q u a rte rs , 2 Leg Quarters,
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TOWN A COUNTRY
FROZEN
FRYER WINGS
• OREGON COAST
J CHEDDAR
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«2 IB $999
Fresh Artichokes 3.. 99*
4-Lb. Yellow Onions 99*
SAFEWAY
CELESTE
PIZZA
Prices Effective W ed., March 24 Thru Tues.,
Mar. 30 at Safevray in the Portland Area.
• BRICK MT
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price ! COATS MILK
Shampoo
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Faberge Asst, 15 0z. Size
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lixMlei 48's.
Newborn 90 s.
Ex Absorbant 60 s
Leggs 52?
(Queen Size, 2 Pk $2 09)
$189
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