Portland Observer, August 3, 1QOQ ~ ~ "* 7
Zucchini is popular, versatile
Zucchini is rapidly growing in
popularity with Americans. As a
vegetable, it rivals corn on the cob
for popularity. Twice as many peo
ple like it as asparagus and more
people than that favor it over cauli
flower. This delicious and versatile
vegetable lends itself to many uses.
Zucchini is low in calories, fat
and carbohydrates and high in natu
ral fiber content.
The secret to buying zucchini is to
buy the smallest, firmest you can
find. Avoid soft or wrinkled vege
tables. Do not peel, just wash well
and trim the ends. Use as soon as
possible because zucchini does not
keep well.
When cooking, do not overcook.
A little quick steaming or boiling is
all that is necessary. Zucchini is deli
cious raw, too, with a dip.
Here are three other luscious ways
to serve fresh zucchini.
Zucchini Sausage Medley is as
close to a hot garden salad as you
can get. Sliced Italian sausage adds
protein to a vegetable dish filled
with zucchini, onion and fresh toma
toes. Canned minestrone soup gives
added body and variety, and fresh
basil provides just the right M edi
terranean touch. Bread sticks and a
crisp salad o f mixed greens with
green pepper and cucumber slices
rounds out the dinner.
Chicken and Vegetables Oriental
is a quick after-w ork dinner.
Condensed chicken
broth
and
canned chicken chunks take the
work out o f this excellent vegetable-
rich dish. Soy sauce and ginger pro
vide a decidedly O riental touch.
Serve over hot steamed rice.
Zesty Zucchini Salad will become
a favorite the first time you serve it.
Use the smallest zucchini you can
; find and cut it into matchsticks
about one-inch long. Canned brown
gravy with onions is combined with
; spicy-hot cocktail vegetable juice to
I make a quick but sensational hot
marinade. The marinade is poured
over vegetables and refrigerated.
This is the ideal dish to make the
night before or in the morning
• before beginning the day’s work.
Let it stand overnight or all day to
. m axim ize flavors.
T ry one or more o f these recipes
to take advantage o f the versatile,
popular zucchini.
V. teaspoon ground ginger
1 can ( I0V4 ounces) condensed
chicken broth
2 tablespoons cornstarch
1 tablespoon soy sauce
2 cans (5 ounces each) chicken
chunks
Cooked rice
constantly, until thickened
Add
chicken; heal. To serve; Pour over
rice. Makes 3 Vi cups or 4 servings.
Salad greens
About 6 hours before serving, to
make marinade; In I Vi-quart sauce
pan over high heat, combine all in
gredients except zucchini, onion and
salad greens. Heat to boiling.
Reduce heat to low, simmer 3
minutes, stirring occasionally.
In 10 by 6-inch baking dish, ar
range zucchini and onion; pour
marinade over vegetables. Cover;
refrigerate, stirring occasionally. T o
serve: W ith slotted spoon, arrange
vegetables on salad greens. Serve
with marinade. Makes 4 cups or 6
servings.
Z E S T Y Z U C C H IN I S A L A D
I can (1 0 Vi ounces) brown gravy
with onions
1 can (6 ounces) spicy-hot cocktail
vegetable juice
1 small clove garlic, minced
2 tablespoons olive oil
Vi teaspoon m arjoram leaves,
crushed
4 cups zucchini squash cut in I-inch
long thin sticks
I cup sliced red onion
In 10-inch skillet over medium
heat in hot oil, cook mushrooms,
zucchini and carrots with ginger
until vegetables are tender.
In
small bowl,
mix
broth,
cornstarch and soy sauce until
smooth; gradually stir into hot vege
table mixture, and cook, stirring
Zeaty Zucchini Sausage M edley.
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Rath Golden Harvest
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? Z U C C H IN I S A U S A G E M E D L E Y
f
—
Vi pound mild Italian sausage, sliced
I cup sliced zucchini squash
• !4 cup chopped onion
Vi teaspoon basil leaves, crushed
1 can ( 19 ounces) minestrone soup
Generous dash pepper
• I tablespoon cornstarch
2 tablespoons water
2 medium tomatoes, cut in wedges
In 10-inch skillet over medium
heat, cook sausage, zucchini and
onion with basil until sausage is well
browned.
Add soup and pepper.
In cup, blend cornstarch and
water until smooth; stir into hot
soup mixture, and cook over
medium heat, stirring constantly,
until thickened. Add tomato; heat.
Makes 4 Vi cups or 4 servings.
Pork Loin Roast
U.S.D.A Inspected
Pork Rib Chops
Norbest
Boneless
Turkeys
Reg.
2.19 lb
Per Pound
Tha common cold is most
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with Tender Timer
Pork Loin Chops
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l tablespoon salad oil
Vi cup quartered fresh mushrooms
l cup diagonally sliced zucchini
squash
Vi cup carrot cut in I -inch long thin
sticks
Coupons Mean Pound
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Pork Loin Chops
Boneless
Tip Roast
C H IC K E N A N D V E G E T A B L E S
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31 -21 33