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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
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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
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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
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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.
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