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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 20, 1983)
« FOOD SECTION Portland Observer Volume XIII, Number 27 April 20, 1983 Section II Rice: The miracle food has steadily grown. I t ’s the only food in the carbohydrate group that is increasing in consumption. Some 7 m illion metric tons o f rice were produced in 1982, which converts to an annual consumption per person of 10.1 pounds of rice, according to the most recent figures from the Rice Council of Amenca. Rice is nutritious. A half-cup serving provides 82 calories, and en riched rice is a good source of the B- complex vitamins including niacin and thiamine and sometimes ribo flavin. From appetizers to desserts, rice is unsurpassed as a food for its ver satility and economy. Rice can eas ily stretch a pound o f meat from four servings to six. The following three family favor ites demonstrate how to convenient ly and economically combine rice, meat or poultry and condensed soups to make four or six hearty main dish servings. •Everybody loves chicken and here’s a skillet chicken that’s special enough for Sundays, but easy enough to fix during the week — C ountry Smothered Chicken. Browned chicken is combined with rich condensed Cream o f Chicken Soup, sliced mushrooms, onion, garlic, and the dish is nicely sea soned with bay leaf and thyme leaves which makes the fla v o rfu l sauce. Served on a bed or rice, this hearty chicken with gravy entree will please every chicken lover. COUNTRY SMOTHERED CHICKEN I t ’s eaten by more people in the world than any other food. It ’s eco nomical. I t ’s easily digestible and 100 percent edible. I t ’s low in fat, cholesterol and sodium and is high in energy. I t ’s eaten at any time of the day. It ’s convenient. It needs no peeling, scraping or washing. I t ’ s ready too cook in a hurry and ready to eat just as quickly. A miracle food, you say. Indeed not. I t ’s rice— a staple common to people all over the world from Jap an to Italy to the II.S . According to American Food Preferences, a 1982 study shows the consumption of rice FRESH GROUND TURKEY fteioa M' SE 20»h » D IV IS IO N SE 72nd b FLAVEI NE W th b FREMONT W B U RNSIDE at 21»« SAN RAFAEL 1S10NE Eorml Grove 2329 PACIFIC 878 MOLALLA O n b v 106, SW 1 « LOYD CENTER O y ® q o p City ooo 14410 SE D IV IS IO N <j£ POWELL 74th Q ll8 A N HILLSBORO -ISO SE OAK I can (10*/« oz.) condensed Cream "Crisp and dean with no caffeine. Don't you feel good about 7UP?" — Geoffrey Holder for more intomiation on . afirme, write the Seven Up Company, 121 South Metam er. St. Loué». M O b IKK New Outlook Weight Control Center Now Open in N.E. Portland AN ALTERNATIVE to Fad Dieta and High Coat Programa The New Outlook Weight Control Center is exclusivey for women, located at 4903 N.E. Sandy Blvd. 284-5757 W ith sharp knife cut thin slice from top of each green pepper; re move stem and seeds. In 3-quart saucepan over medium heat, in I- inch boiling water, heat green pep pers to boiling. Reduce heat to low; cover. Simmer 5 minutes or until green peppers are tender-crisp. Drain. In I Vi-quart casserole, arrange green peppers. In 10-inch skillet over medium heat, cook beef and onion until beef is browned and onion is tender. Stir to separate meat. Spoon o ff fat. Stir in I cup soup, rice, Worcestershire and pepper. Spoon meat mixture into green peppers. Bake at 400°F. for 20 minutes or I I ; . ■ . - ' ' ■ • ■ - . -■ In large bow l, blend soup and m ilk; gently stir in tuna, rice and peas. Pour mixture into IOx6-inch baking dish. Bake at 400°F. for 20 minutes or until hot and bubbly; stir. Garnish with sliced egg. Makes 3 Vi cups or 4 servings. C O U N TR Y S M O T H E R E D C H IC K E N 4 slices bacon 2 Vi- to 3-pound broiler-fryer, cut up I can (1034 oz.) condensed Cream of Chicken Soup I can (about 4 oz.) sliced mushrooms, drained I medium onion, sliced I large clove garlic, minced I medium bay leaf 'A teaspoon thyme leaves, crushed 3 cups cooked rice N E W OR LEA N S STUFFED PEPPERS 4 medium green peppers I pound ground beef Vi cup chopped onion I can (1034 oz.)condensed Tomato Soup 1 cup cooked rice 2 teaspoons Worcestershire Sauce '/i teaspoon cayenne pepper 2 slices (about 2 oz.) mild process cheese, cut in strips. 1st S lb. Ffcg. AMt'l or Ion rtwi 1 » . Fk| , *1.04 lb. C A L IC O TUNA CASSEROLE of Celery or Mushroom Soup Vi cup milk 2 cans (about 7 oz. each, tuna, drained and flaked I Vi cups cooked rice I cup cooked peas 1 hard-cooked egg, sliced •N ew Orleans Stuffed Peppers has a heady filling o f rice, ground beef, onion, condensed tomato soup spiked with Worcestershire and cay enne pepper. The condensed soup adds a rich, tomato flavor and acts as a binder for the rice and ground beef. •C alico Tuna Casserole is ready in less than 30 minutes thanks to some great tasting convenience foods—condensed Cream of Celery Soup, tuna, extra long grain rice and cooked peas. Rich and satisfy ing, this family favorite bakes up to a bubbling golden brown. In 10-inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to pa per towel to drain. Crumble bacon. In drippings, cook chicken until browned on all sides. Stir in soup, mushrooms, onion, garlic, bay leaf and thyme. Reduce heat to low; cover. Simmer 45 minutes or until chicken is fork-tender, stirring occa sionally. Discard bay leaf. Serve with rice; garnish with bacon. Makes 6 servings. GROUND BEEF until hot. Top with remaining soup and cheese. Bake 5 minutes more or until cheese is melted. Makes 4 serv ings. ■ ■ ,• . e >. >. t i „
