Page 2 Section II Portland Observer. October 27. 1982
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Plan e c o n o m y w ith casseroles
W hen you are lo o k in g fo r an
“ econo-meal” you often settle on a
casserole. Casseroles are given some
d e lig h tfu l names these days to help
give them the creative re p u ta tio n
they deserve.
O ne-P ot Pleasers, one-D ish
M eals, C overed D ish , M eal in a
Dish, Dinner Dish—it all adds up to
one thing—a meal that saves m on
ey, time and energy.
The way you save money is to add
a "s tre tc h e r” to make the meat go
farther. These stretchers are usually
carbohydrates.
Things like pastas, rice and bread
arc all inexpensive ingredients that
make hearty and fla v o rfu l dishes.
T o o fa tte n in g , you say! N o t
re a lly . M o s t o f these in gredien ts
have fewer calories than having that
extra large piece o f meat to f ill you
up-
I f c alories are a co ncern, cut
down on preparation methods that
use fat rather than cutting down on
these economical stretchers.
Pastas are great fun. They come
in a ll shapes and sizes. I f your cas
seroles are getting kind o f ho-hum ,
try varying the pasta you choose or
even consider m a k in g hom em ade
noodles.
Compare costs on rice. One rea
son people buy in s ta n t rice is to
avoid failure in cooking the regular
k in d . In s ta n t rice, how ever, costs
more than tw ice as m uch and fla
vored rices can cost three o r fo u r
times the price o f plain rice.
D on’ t feel insecure about cooking
plain rice. I t ’ s ju s t as fo o lp ro o f as
the in s ta n t k in d and o n ly takes
about 9 minutes longer. Just follow
the d ire ctio n s on the package and
use a pan w ith a tig h t f ittin g lid .
Don’ t peek and do use a timer.
Bread may be one o f the most ver
satile stretchers. Remember, all the
d iffe re n t kinds G randm a made?
D um plings, biscuits on top, bread
m ixed in w ith g ro u n d meat fo r
meatballs or m eatloaf. Oatmeal fo r
toppings or in the meat. Corn meal
mush as a to p p in g layer re a lly
makes that tamale pie special.
One d e lig h tfu l casserole is a
strata, a souflee-like casserole that
uses bread (even stale bread), eggs,
m ilk and some type o f meat or
cheese and then is baked in the
oven. I t ’ s great to make early in the
day or the night before.
Casserole recipes can be real w in
ners—great combinations o f flavor
fu l ingredients that help you in the
budget battle.
Start being creative as you com
bine ingredients and seasonings to
make great fam ily planners.
You can use your stale bread in
this recipe. Make up and refrigerate
at least two hours early.
12 slices bread
6 slices cheese or 2 cups shredded
cheese
2 39 cups m ilk
4 eggs
14 teaspoon salt
1 teaspoon D ijon mustard
B u tte r bread lig h tly . A rrange 6
slices in b o tto m o f 9 x 1 3 inch
greased b a kin g d ish . C over w ith
cheese. Top w ith rem aining bread.
Beat together m ilk , eggs, salt and
m ustard and p o u r over. Bake at
350° fo r 45 minutes or until puffed
and golden. Serves 6.
O p tio n : A d d a layer o f sauteed
vegetables (o n io n , green pepper,
mushrooms) or leftover cooked veg
etables ju s t b e fo re cheese. You
could also add leftover meat such as
Combine sugar, flo u r, cocoa,
baking powder and salt in large
mixer bowl; add eggs, butter or
margarine and 'm ilk. Beat on low
speed o f mixer 30 seconds until all
ingredients are moistened; beat on
high speed 30 seconds longer. Stir in
nuts.
Spread batter evenly in a fo il-
lined 9-inch square baking pan;
bake at 350° for 25 to 30 minutes.
Cool completely in pan; chill about
2 hours. Remove fo il and cut into
I'/i-in c h squares. D ip top o f each
square in glaze; garnish w ith ros
ettes o f whipped cream or decorator
icings.
Glaze: Completely melt I cup
chocolate chips and 1 tablespoon
plus I teaspoon shortening in top o f
double boiler over hot, not boiling,
water. Cool, stirring occasionally,
until glaze is lukewarm and slightly
thickened. Dip chilled brownie
squares into glaze. Garnish as de
sired. Makes about 1 cup glaze.
Brownie recipe makes 36 pieces.
A R R O 2C O N PO LLO
239 to 3 pound fryer chicken
Vi cup fat or oil
I cup uncooked rice
1 or 2 cloves garlic
I medium onion, chopped
316 to 4 cups canned tomatoes
1 teaspoon salt
Cut chicken into serving pieces, i f
not cut up. D ip in flo u r seasoned
with salt, pepper and paprika. Cook
in hot oil until a delicate brown. Re
move from pan.
P our uncooked rice in to d r ip
pings. C ook and s tir about 5
minutes. Add onion and garlic and
continue to cook a bout 5 m inutes
u n til golden. A d d tom atoes and
salt. Stir to combine.
Replace chicken on to p o f rice.
Cover tig h tly and sim m er 45 m in
utes. F o r c o lo r you can also add
chopped bell pepper or green peas at
the time you add the tomatoes.
fi
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