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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 30, 1982)
June 30, 1962 Volume XII, Number 38 Section II FOOD SECTION Quick economical and delicious Cheese dishes, Main dish soups, and the Incredible, edible egg strips o f pork in a b ro th o f con densed chicken w ith rice soup. Crushed red pepper, honey and soy sauce contribute more Far Eastern accents. Italian L en til Soup is made with condensed consomme as the base to which assertive hot Italian sausage is added, along w ith dried le n tils, canned tomatoes and seasonings. South American Hospitality Soup features sweet potatoes which have a special place on tables below the equator. Tw o soups— Beefy M ush room and Golden M ushroom — are combined for a creamy soup that has South A m erican heritag e. Vegetables are a fascinating selec tion o f zu cch in i, green pepper, o n io n , tom atoes and corn on the cob cut into small pieces. This is an exciting soup with a harvest o f in gredients. C H IC K E N S O U P IM P E R IA L 14 pound boneless pork 1 cup sliced fresh mushrooms (about 14 pound) 2 cups shredded Chinese cabbage 2 tablespoons peanut oil !4 teaspoon crushed red pepper 2 cans (1 0 !4 oz. each) condensed chicken with rice soup 114 soup cans water 2 tablespoons honey 1 tablespoon soy sauce Freeze m eat 1 hour to firm (makes slicing easier); slice into very thin strips. In large saucepan, brown mushrooms and cook pork and cabbage in oil with pepper until done. A dd rem aining ingredients. H ea t; stir o ccasionally. M akes about 7 cups, 3 to 4 servings. IT A L IA N L E N T IL SO UP I pound dried lentils 1 pound hot Italian sausage, casing removed 2 cans (1014 oz. each) condensed consomme 2 soup cans water 14 cup chopped onion 1 teaspoon lemon juice 1 can (about 16 oz.) tomatoes, cut up Sort lentils; wash and d rain . In large saucepan, cook sausage; stir to separate meat. Pour o ff fat. Add re m aining ingredients except tom a toes. Cover; bring to b o il. Reduce heat; cook over low heat 1 h o u r. A d d tom atoes; cook 30 minutes more or until done. Stir occasionally Makes about 9 cups, 6 servings. S O U T H A M E R IC A N H O S P IT A L IT Y S O U P I cup sliced zucchini squash 14 cup green pepper, cut in squares 1 large onion, sliced 1 large clove garlic, minced 2 tablespoons butter or margarine 1 can (1014 oz.) condensed beefy mushroom soup 1 can (1014 oz.) condensed golden mushroom soup 114 soup cans water 1 cup cubed sweet potato 1 cup chopped canned tomatoes 2 frozen ears corn on the cob, thawed and cut in quarters In large saucepan, cook zucchini, green pepper and onion with garlic in butter until tender. Add remain ing ingredients. C over; bring to boil. Reduce heat; simmer 20 m in utes or until done. Stir occasionally. Makes about 8 cups, 4 to 5 servings. PASTA WITH BROCCOLI SAUCE A timely spaghetti dish. Pasta with Broccoli Sauce, spans the sea eons with canned and frozen Ingredients. Versatile» tasty cheese dishes G ood-tasting dishes that can be served any time o f the year should be in every cook's repertoire. Here are three that have the added advantage o f being economical yet satisfying. They require only one- half pound o f cheese to please four- to-six people with a pasta entree and six-to-eight dinner guests w ith ex ceptional side dishes. T o simplify preparation, aH th ree • recipes call for condensed soup as a fla v o rfu l and cost-conscious base for sauces. The results are always first class while preparation is quick and convenient. Pasta w ith B roccoli Sauce is a timely new way to serve spaghetti. Shredded Cheddar cheese and con densed cream o f chick soup are the base for a sauce that includes flower ets o f brocco li, sliced carrots and chopped parsley. Lemon juice and garlic heighten the flavor o f a sauce that looks garden fresh served over cooked spaghetti. A casserole o f m acaro n i and cheese is entree enough fo r m any people, or a hearty side dish fo r others. F our Star M a c a ro n i and Cheese is oven baked in a sauce o f condensed cream o f chicken soup combined with Swiss cheese. Onion, mustard and hot pepper sauce “ heat up” the robust flaovr o f this dish. T w o cups o f shredded Swiss cheese, chopped spinach and tom a toes make the taste d iffe re n c e in Scalloped Swiss Potatoes. The sauce beginning is condensed cheddar cheese soup and the added interest comes fro m green onions, lemon ju ice, m a rjo ra m leaves and garlic powder. The longest time required to ready this dish is for slicing the potatoes— if done by hand. The six- servings casserole bakes fo r one hour and 15 minutes. These non-seasonal, no-nonsense recipes call for canned and frozen ingredients— which means that any cook can prepare them any time at “ the drop o f a hat” — even a guest’s hat. P/t.ST/t W IT H B R O C C O L I SA U C E I medium clove garlic, minced I tablespoon butter or margarine 1 can ( 10’/« oz.) condensed cream o f chicken soup 14 cup milk 2 packages (10 oz. each) frozen broccoli flowerets, cooked and drained 1 cup sliced cooked carrots 2 cups shredded Cheddar cheese 14 cup chopped parsley !4 teaspoon lemon juice Cooked spaghetti In saucepan, cook garlic in butter a few m inutes. Add rem aining in gredients except spaghetti. Heat; stir Occasionally. Serve over spaghetti. Makes about 5 cups, 4 to 6 servings. F O U R STA R M A C A R O N I A N D CHEESE 1 can 1014 oz.) condensed cream of chicken soup I cup milk 14 cup finely chopped onion A teaspoon dry mustard I /8 teaspoon ho, pepper sauce Generous dash pepper 4 cups cooked elbow macaroni 14 pound Swiss cheese, cut into 14- inch cubes In 2 -q u a rt casserole, com bine soup, m ijk . o n io n , m u stard , hot pepper sauce and pepper; s tir hr, m acaroni and cheese. Bake at 4 00 °F . for 25 minutes or until hot; stir. Makes about 6 cups, 6 to 8 serv ings. S C A L L O P E D SW ISS P O T A TOES I can (11 oz.) condensed cheddar cheese soup 1 can (about 16 oz.) tomatoes, chopped and drained 1 package (about 10 oz.) frozen chopped spinach, cooked and drained 14 cup sliced green onions 14 teaspoon lemon juice 14 teaspoon marjoram leaves, crushed 1/8 teaspoon garlic powder 1 /8 teaspoon pepper 2 cups shredded Swiss cheese 4 cups thinly sliced potatoes To make sauce, in bowl, combine all ingredients except 14 cup cheese and potates. In buttered 2-quart cas serole, arrange alternate layers o f potatoes and sauce. Cover; bake at 375 °F. for 1 hour. Uncover; sprin kle with remaining cheese. Bake 15 minutes more or until done. Makes 6 servings. Main dish soups There’s a cooking secret known as main dish soups that will make life in the kitchen a lot easier for any cook. A ctually, it is a method o f cook ing that involves using condensed soup as the soup k ettle b ro th to which other ingredients are added. Crisply fresh vegetables, generous pieces o f meat or fish, protein-rich dried beans and pasta are only a few o f the possibilities. T he result is homemade soup that’s good tasting every time and satisfying enough to deserve m ain course b illin g along with a salad and warmed rolls. M ain dish soups are economical in terms o f time and budget. T h a t’s because condensed soup has it all to- gether fro m the s tart. O n ly small quantities o f other ingredients are needed to produce a main dish that goes a long way in servings and sat isfying hearty appetites. Here are three highly creative re cipes to try for family dinners. C h icken Soup Im p e ria l is de cidedly O rie n ta l w ith its shredded Chinese cabbage, mushrooms and I I
