Portland observer., September 29, 1982, Image 13

FOOD SECTION
Vi cup C h a b lis o r o ther d ry w hite
w ine
3 tablespoons chopped parsley
September 29, 1982
Volume XII, Number 51
Section II
PORK LOIN ROASTS
2 tablespoons diced p im ie n to
2 tablespoons grated Parm esan
cheese
3 cups cooked cu rly spaghetti
In saucepan, cook zu cch in i, green
p e p p e r a n d o n io n w ith g a r lic a n d
basil in b u tte r u n til te n d e r. A d d re ­
m a in in g ing redien ts except spaghet­
t i. C o o k o v e r lo w h eat 3 m in u te s ;
s tir o c c a s io n a lly . S e rv e o v e r s p a ­
ghetti. M a k e s ab o u t 2 !6 cups sauce,
4 to 6 servings.
R IC K S H A W L I N G U I N E
( N o t in P h o to )
!6 cup d ia g o n a lly sliced c a rro t
1 m ediu m clo ve g arlic, m inced
Vi teaspoon g ro un d ginger
2 tablespoons peanut o il
1 can (1056 o z .) chicken g rav y
1 can (a b o u t 8 o z .) p in eapp le
chunks, d rain ed
I package (6 o z .) fro zen pea pods,
thaw ed
!6 cup sliced w a te r chestnuts
1 tablespoon b ro w n sugar
1 tablespoon vinegar
2 tablespoons soy sauce
3 cups co o ked lin g uin e
In s a u c e p a n , c o o k c a r r o t w it h
g arlic an d g in g er in p ea n u t o il u n til
te n d e r-c ris p . A d d re m a in in g in g re ­
dients except lin g uin e. H e a t; stir oc­
c a s io n a lly . S e rv e w it h lin g u in e .
I
M akes a b o u t 3 cups, 4 -6 servings.
SHOP
IE N O W S
SPA G H E T T ! E A S T IN D IA N
FOR.
( N o t in P h o to )
B R AN D S you know
V A R IE T IE S y o u litio
SIZES y o u w a n t
3 cups cauli flow erets (a b o u t 1 sm all
head)
(6 cup d ia g o n a lly sliced celery
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2 teaspoons c u rry pow der
16 cup b u tte r o r m a rg arin e
1 can (a b o u t 16 o z .) sliced peaches,
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1 can ( lO V io z .) condensed cream o f
celery soup
16 soup can m ilk
V6 cup peanuts
4 cups co o ked spaghetti
A n e w tw is t fo r pasta
In s a u c e p a n , c o o k c a u l i f lo w e r
an d celery w ith c u rry in b u tte r u n til
W h a t goes on to p o f sp ag h etti or
lin g u in e d o e s n ’ t h ave to be to m a to
d en se d s o u p o r c a n n e d g r a v y , th e
cook can be sure o f good tasting re ­
•S p a g h e tti East In d ia n is a ’ h o t ’
c u r r y sauce w h ic h c o m b in e s so m e
sauce. In fa c t, m o re an d m o re cooks
sults as w ell as econ o m y o f tim e and
unu su al in g red ien ts in c lu d in g c a lu i-
a rc a d v e n t u r in g i n t o lig h t sauces
m o n ey.
m ade w ith fresh vegetables, o r ‘ h o t’
c u r r y f la v o r e d to p p in g s o r p e s to
sauces b a la n c in g fre s h b a s il w it h
pun g en t g a rlic . A n d an y n u m b e r o f
the finest restauran t m enus now fe a ­
tu r e P a s ta P r im a v e r a m a d e w it h
s e a s o n a l v e g e ta b le s as a s ta n d a r d
H e r e a re fo u r p a s ta d is c o v e rie s
th at w ill assure d iffe re n t entrees fo r
d in in g a d v e n tu re s th r o u g h o u t th e
f lo w e r e t s ,
s lic e d
c e le r y ,
s lic e d
p eac h es a n d p e a n u ts . C o n d e n s e d
te n d e r-c ris p . A d d re m a in in g in g re ­
d ie n ts e x c e p t s p a g h e tti. H e a t ; s tir
o c c a s io n a lly . Serve w ith s p a g h e tti.
M ak es ab o u t 416 cups, 8 to 10 serv­
ings.
c re a m o f c e le ry so u p d ilu t e d w ith
m ilk p ro v id e s th e c r e a m y -te x tu re d
P A S T A B A S L IC A
( N o t in P h o to )
sauce.
Pasta B asilica gets its verve fro m
year:
• S p a g h e t t i w ith V e g e ta b le s V e r ­
o n a fea tu res z u c c h in i, o n io n , g arlic
fre s h b a s il, a n h e rb t h a t ’ s e a s ily
g ro w n in a k itc h e n g a rd e n o r o n a
sunny w in d o w s ill. C o ndensed ch ic k ­
Vi cup chopped o n io n
1 large clove g arlic, m inced
2 tablespoons o live oil
item .
R egard less o f h o w i t ’ s shaped o r
w h a t i t ’ s c a lle d , p asta has n a tio n a l
celery soup. Basil an d parsley, w h ite
a p p e a l. A m e r ic a n s c o n s u m e so m e
t w o b il l io n p o u n d s a y e a r ; t h a t ’ s
a u th e n tic a lly It a lia n fla v o r . T h is is
a b o u t 10 p o u n d s o f p a s ta p er p e r ­
son. A n d one o f the three miss, p o p ­
especially a ttra c tiv e served over c u r­
ly spag h etti.
u lar shapes o f pasta is the a ll-fa m il­
• R ic k s h a w L in g u in e is a q u ic k
iar sp ag h etti, acco rd in g to 1982 sta­
t r i p to th e F a r E a s t w it h its g a rlic
tistics fr o m th e N a t io n a l P as ta A s ­
s o c ia t io n . P a s ta is a p p e a lin g b e ­
an d g in g e r ac ce n ts . V e g e ta b le s in ­
c lu d e c a r r o t s , p in e a p p le c h u n k s ,
I m e d iu m zu cch ini, sliced
I sm all green pepper cut in strips
In saucepan, co o k o n io n and g a r­
lic in o il u n til ten d er. A d d basil, p a r­
cause it is an e n e rg y -h ig h c a rb o h y ­
fr o z e n p e a p o d s a n d w a t e r c h e s t­
nuts. T h e base o f this sauce is a can
Vi cup sliced o n io n
1 sm all clove g arlic, m inced
sley an d c h ic k e n b ro th . C o o k o v e r
a n d green p e p p e r in a sauce th a t is
p re p a re d fr o m co n d e n s ed cream o f
w in e an d P arm esan cheese give it an
en b r o t h is th e liq u id f o r th is d e ­
cid ed ly g a rlic -e n h a n c e d pesto sauce
served w ith cooked lin g u in e.
cup chopped fresh basil
2 tablespoons chopped parsley
1 can ( 1 0 Vi o z .) condensed chicken
b ro th
3 cups cooked lin g uin e
S P A G H E T T I W IT H
VEG ETABLES VERO NA
P ine nuts
Parm esan cheese
d rate fo o d , it is s a tis fyin g , e c o n o m i­
c a l a n d ’ s t r e t c h a b le ’ w h e n e x tr a
p la c e s a re to b e set a t th e t a b le .
o f ch ick en g ra v y th a t lends its e lf to
Vi teaspoon basil leaves, crushed
lo w heat 3 m in u te s; stir o c c a s io n a l­
ly. Serve over lin g u in e. G a rn is h w ith
O rie n ta l cuisine w ith the a d d itio n o f
2 tablespoons b u tte r or m a rg arin e
p in e n u ts a n d P a r m e s a n c h ee se .
W h e n th e s p a g h e tti sa u c e is p r e ­
p a re d w it h a b ase o f c a n n e d c o n ­
b ro w n sugar, vinegar an d soy sauce.
C o o k e d lin g u in e is the pasta.
I can ( lO V i o z .) condensed cream o f
celery soup
M a k e s a b o u t 2 cu p s s a u c e , 4 to 6
servings.
It's easier
to lose weight
when you're not
doing it alone.
Leftovers?
Chicken Curry Crepes
Because o f C h icke n C u rry Crepes,
you can en jo y chicken lefto ver meals
1 cup m ilk
Vi cup P an c ake & W a f f le M ix
as m uch as the o rig in a l d in n e r itself.
2 tablespoons vegetable o il
T h is recip e en ab les yo u to c re a te a
F illin g :
Vi cup green o n io n slices
m ain dish elegant enough to be served
to co m p a n y , yet d o it easily.
T h e crep es a re b e g u n fr o m P a n ­
tu rk e y
O n e 1 0 -'/«-oz. can condensed cream
already contains flo u r and leavening.
d elic io u s crepes, w h ic h can even be
o f ch icken soup
Vi cup m ilk
1 cup coarsely ch o pp ed apple
m ade ahead and fr o z e n .* T h e fillin g
2 tablespoons d ry sherry or dry
T h e b a tte r bakes up in to th in , crisp,
is a splendid c o m b in a tio n o f chopped
a p p le , sliced green o n io n , ch o p p e d
c h ic k e n , c r e a m o f c h ic k e n s o u p ,
m ilk , c u rry p o w d e r a n d , i f you
ch o ose, d ry s h e rry . In p re p a ra tio n
fo r b a k in g , the crepes are fille d and
ro lle d , p laced in a b a k in g dish and
topped w ith re m a in in g c u rry sauce.
C H IC K E N C U R B Y C R E P E S
Crepes:
3 eggs
WEIGHT
WATCHERS
1 tab lespo on b u tte r o r m arg arin e
2 cups ch o pp ed co o ked chicken or
c a ke & W a f f le M i x . Y o u a d d eggs,
m ilk and vegetable o il to the m ix that
Join now through
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w h ite w in e (o p tio n a l)
16 to I teaspoon c u rry p ow d er
F o r crepes: C o m b in e a ll in g re d i­
For fillin g : Preheat oven to 35O °F.
G a r n is h w it h c h o p p e d p a rs le y o r
ents, m ix in g u n til sm o o th . Let stand
c o a r s e ly c h o p p e d c a s h e w n u ts , i f
desired. M a k e s 4 servings.
5 m in u te s . F o r e a c h c r e p e , p o u r
In m e d iu m saucepan, saute o n io n in
b u t t e r . A d d c h ic k e n , s o u p , m i l k ,
ab o ut 2 tablespoons b atter in to h o t,
a p p le , s h e r ry a n d c u r r y p o w d e r ;
lig h t ly g rea se d c re p e p a n o r s m a ll
s k ille t; im m e d ia te ly tilt p an to coat
co o k ab o u t 5 m in utes o ver m e d iu m
h eat. F o r each servin g , f ill 3 crepes
b o tto m evenly w ith th in lay er. C o o k
w ith a b o u t 2 ta b le s p o o n s c h ic k e n
43 seco n ds o r u n t il to p lo o k s d r y .
m ix tu re ; ro ll up. P lace in 13x9 inch
T u rn ; cook ab o ut 20 seconds. Stack
b akin g dish; spoon re m a in in g sauce
o ver crepes. B ake 13 to 20 m in utes.
-re ” -
* '* r " een sheets o f w ax puper.
* N O T E : T o freeze crepes, stack 6-7
crepes on a p a p e r p la te w ith w axed
p a p e r b e tw e e n e a c h c r e p e . W r a p
securely in fo il or set in a plastic bag.
T h a w o v e rn ig h t in re fr ig e r a to r b e ­
fo re using
M « n m w n .w D
\O R T H E XST POR TV XVI»
l i r y . k n H a ll
M araaath a I h a r t .
IZ22 N E Skidmore
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