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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 30, 1982)
Page 2 Section II Portland Observer, June 30,19R2 Easy gourmet meals begin with eggs G O L D E N E G G F U YONG CHICKEN SOUP IMPERIAL A quickly-made main dish soup, Chickan Soup Imperial, adds Ori ental flair to an eye-catching dinner that Includes spring rolls, a mar inated vegetable dish of carrots, pea pods and bamboo shoots Incredible eggs Sometimes described as the com plete food in a perfect package, eggs are the salvation o f m any cooks when unexpected company arrives, or when the lard er is low and the budget is straining. T a k e a h alf-d o zen eggs— and some delicious entrees or side dishes are possible. Eggs a re n ’ t only for b re ak fa st. They also are an ideal quick luncheon choice and fillin g enough for dinner. T o further enhance the highly edi ble egg, there is condensed soup to use as an ingredient, a cooking liq uid or a piquant sauce. When extra servings are a concern, soup helps to increase the volume o f food being prepared. T h a t’ s easy on the bud get. And since canned soup usually is on the shelf— th a t’s easy on the cook. One o f the most impressive egg dishes, undoubtedly, is the souffle. N o w , there is the rolled s o u f f l e - less intim idating for a novice cook to prepare, guaranteed not to “ f a ll,” and even able to be reheat ed. Rolled Souffle Escarole is a six- serving entree made w ith the same number o f eggs, condensed cream o f mushroom soup and a filling o f chopped escarole and cottage cheese. A fter the souffle is baked on a jel ly roll pan and is removed to a cook ie sheet, it is spread with the filling, then rolled jelly roll fashion and re turned to the oven for five minutes. G olden Egg Fu Yo n g , another six-eggs-dish, may be served as an entree or side dish and is prepared on top o f the stove. The eggs are com bined w ith condensed golden mushroom soup, sliced celery and green onions, bean sprouts and sea sonings that include teriyaki sauce. The mixture is spooned onto a hot g rid d le or skillet and then served with a sauce that has the remaining soup as a base. Six sliced hard-cooked eggs are layered in Sumptuous Salad— a de lig h tfu l d ep arture fro m the usual egg salad. This is a chilled loaf that begins w ith sliced m ushrooms browned in butter with garlic. A dd ed to the sauteed mushrooms are condensed cream o f shrim p soup, cooked noodles, m ayonnaise, chopped onion and pim iento and a dash o f hot pepper sauce. The noo dle mixture and eggs are layered into a lo a f pan, chilled fo r at least six hours and served garnished w ith chopped parsley. Decidedly d iffe re n t, these three new recipes prove once again that the incredible egg is one o f the most useful o f staple food products. R O LLED SO UFFLE ESCAROLE 1 can (10Vt oz.) condensed cream o f mushroom soup 6 eggs, separated 4 cups finely chopped fresh escarole or spinach 1 medium clove garlic, crushed 2 tablespoons butter or margarine Vi cup small curd creamed cottage cheese Oil a jelly roll pan (15 x 10 x 1 *); line with aluminum fo il, extending about 3 inches beyond pan on each end (sm ooth fo il). O il and lightly flour bottom and sides o f fo il. To m ake s o u ffle : In saucepan, heat soup; stir o ccasionally. Remove from heat; cool slightly. W ith elec tric mixer, beat egg yolks until thick and lem on-colored (ab o u t 5 m in utes); stir into soup. In large bowl, using clean beaters, beat egg whites u n til s tif f but not dry; g ra d u a lly fold soup m ixture into egg whites. Spread evenly in jelly roll pan. Bake at 3 5 0 ° fo r 20 m inutes o r u n til done. Turn out onto waxed paper- lined large cookie sheet; gently re move foil. Meanwhile, to make f ill- in *: In saucepan, cook escarole with garlic in butter until tender; add cot tage cheese. Spread mixture evenly to within 1-inch o f edges o f souffle. W ith aid o f waxed paper, roll up jel ly ro ll fashion startin g at narrow end. Bake 5 minutes more. Makes 6 servings. 1 can (10W oz.) condensed golden mushroom soup 6 eggs, slightly beaten Generous dash pepper Generous dash garlic powder 1 cup thinly sliced celery 1 cup bean sprouts Vi cup sliced green onions V4 teaspoon ground ginger 3 teaspoons teriyaki sauce V4 cup water 1 teaspoon sugar Vi teaspoon vinegar In bowl, blend Vi cup soup, eggs, pepper and garlic powder; stir in cel ery, bean sprouts, green onions, gin ger and 2 teaspoons teriyaki sauce. For each egg fu yong. spoon about V4 cup egg m ixtu re on hot lig h tly greased griddle or skillet. Cook until golden brown on each side. Add ad ditio n al oil if necessary. D rain on absorbent towels; keep w arm . Meanshile, in saucepan, combine re maining soup, teriyaki sauce, water. sugar and vinegar. H eat; stir occa sionally. Serve w ith egg fu yong. Makes 12 egg fu yong, 6 servings. SUM PTUOUS SALAD Vi cup sliced fresh mushrooms 1 medium clove garlic, minced 2 tablespoons butter or margarine 1 can (10V4 oz.) condensed cream o f shrimp soup 3 cups cooked noodles 1 « cup mayonnaise '/4 cup chopped onion Vi cup chopped pimiento 2 tablespoons chjopped parsley 1/8 teaspoon hot pepper sauce 6 sliced hard-cooked eggs In saucepan, brown mushrooms with garlic in butter; add remaining ingredients except eggs. In loaf pan ( 9 x 5 x 3 * ) , layer alternately noodle m ixture and eggs beginning and ending w ith noodle m ixture; pack firm ly in pan. Cover; chill 6 hours or more. Run knife around edge o f pan; unmold. Garnish with parsley. Makes 6 servings. ROLLED SOUFFLE ESCAROLE A feathery-light rolled souffle with escerole filling requires only six eggs to serve six people. All Fred Meyer Stores OPEN July 4th & 5th, 9atn-10pm resh Oregon Fryers Ball Park Franks Fred Meyer Hosteaa Pride Whole Bodied Reg. $1.09 lb. Hygrade Meat Beef First Three- Additional at regular price 1 lb. pkg. Reg. $2.18 Cut-Up Pan Ready ranulated Sugar MY-TE-FINE 5 lb. bag Reg. $1.79 ^B anquet Chicken Re« »1.1» lb Colte, Tab, Sprite or Fresco 32 oz. pkg. Reg. $3.25 ^ ^ A rs t_ o o e ^ jftd d itio n a ^ a £ re g u ^ a r^ p ric e ^ ^ ^ ^ ^ F ir s ^ n e ^ ^ A d d H io n a ll^ t jr e g u la r ^ r ic e ^ ^ Plus Deposit 8-pack 16 oz. bottles _______ / Large, Fresh Nectarines Hamburger v or Hot Dog Buns 9 Each of these advertised items must be readily available for sale at or below the advertised price in each Fred Meyer store except as specifically noted in this ad. 26-1064 t r
