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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 17, 1983)
Page 6 Portland Observer, August 17, 1983 LIKING SECTION <Sas¿f, ffiiaAô JÍfeo/s. f year c/tsu/iy ¿/w/oor& a m / oaS Casual entertaining has long been associated with patio and poolside parties. Foods served at such gather ings. however, have become so pop ular you're apt to Find almost iden tical menus being served indoors these days. Whatever the location, such meals must be hearty enough to sat isfy yet light enough to fit the lower calorie trend in mealtime planning. A nd, above all, they must be easy to prepare. Canned gravy and rice work well into such planning. The gravies range in calories from 10 to SO per serving. Nicely seasoned and ready to use, canned gravy is the answer to the kinds o f foods consumers request these d a y s ... products that taste fresh and don't take a lot o f time to prepare. Rice, too, is low in calories . only 82 in each half cup. Rice also is low in fat and so d iu m .. .therefore ideal for today's lifestyles. There’s no end to the number of recipes using these two staples. A meat, poultry or seafood nicely sauced with a canned gravy and served over rice will highlight any occasion. The following recipes show h o w ... for inside or outside eating pleasure. ROUND STEAK 158 B E E F A N D F R U IT KA BO BS 2 cans (10 '4 ) ounces each) beef gravy ’4 cup brown sugar V» teaspoon ground cloves 12 carrot pieces, each IV ) inches long 12 green pepper pieces, each 2 inches square I tri pounds boneless sirloin steak, cut in I-inch cubes I can (about 16 ounces) chunk pineapple, drained 3 cups hot cooked rice T o make sauce: In I-quart sauce pan over medium heat, heat gravy, sugar and cloves to boiling, stirring occasionally. Meanwhile, in 2-quart saucepan over medium heat in I-inch boiling water, heat carrots to boiling. Re duce heat to low. Cover; simmer 5 minutes. Add green pepper; simmer 3 minutes more or until lender- crisp. Drain. O n six 18-inch skewers thread meal alternately with pineapple, green pepper and carrots. Broil kabobs 10 minutes or until done, turning and basting frequent ly with sauce. Heat remaining sauce; serve with kabobs and rice. Makes 6 servings. SE 20th b D IV IS IO N SE 72nd b FLAVEL NE 16th b FREMONT W BURNSIDE at 21*1 SAN RAFAEL - H 10 NE F o ie « Grove 2329 PACIFIC Oregon City 878 M OLALLA Canby 1051 S W 1 « LLOYD CENTER 14410 SE D IV IS IO N 3966 SE POWELL NE 74th b QLISAN HILLSBORO 960 SE OAK T R □□EDO B Beef and Fruit Kabobs usa bonalass sirloin chunks, pineapple. and vegetables brollad and C A L C U T T A C H IC K E N A R IC E 2 tablespoons butter or margarine 8 choice broiler-fryer pieces I medium onion, sliced I can (10 Vi ounces) chicken gravy 3 tablespoons ketchup 3 tablespoons orange marmalade I to I Vi tablespoons curry powder 3 cups hot cooked rice Fresh orange slices In 10-inch skillet over medium heat in hot butter brown chicken on all sides; remove from skillet. Spoon fat from drippings remaining in skillet. Add onions to drippings in skillet; cook over low heat until tender. Stir in gravy, ketchup, marmalade and curry, scraping any bits from bottom o f pan. Bring to a boil. Add chicken. Reduce heat to low. cover, and simmer 30 minutes or until chicken is fork-tender. Serve chicken with rice; spoon gravy over chicken. Garnish with orange slices. Makes 4 to 6 servings. D IL L E D Y O G U R T P O R K C H O P S 4 pork chops (about 114 pounds) Pepper, paprika 2 tablespoons vegetable oil I can (1 0 Vi ounces) chicken gravy 1 cup diagonally sliced celery V« cup chopped green onions. including tops Vi teaspoon dill weed, crushed Vi cup plain low fat yogurt 2 cups hot cooked rice Season chops with pepper and paprika. In 10-inch skillet over medium heat in hot oil slowly brown pork chops on both sides (about 13 minutes). Spoon o ff fat. Add gravy, celery, onions and dill. Reduce heat to low. Cover; sim mer 23 minutes, stirring occasional ly. Blend a small amount o f gravy into yogurt; stir into skillet, heat through. Serve with rice. Makes 4 servings. B E E F A N T O N IO W IT H R IC E Calcutta Chicken and Rice, a new twlat on a classic chicken end rice dinner, hea a tangy orange and curry flavor. 0UND STEAK bastad with a convenient gravy sauca. Serve w ith rlca for a delightful patio suppar. 2 tablespoons vegetable oil I Vi pounds beef for stew, cut into U -inch chunks I medium clove garlic, minced I can (10V4 ounces) beef gravy 1 can (8 ounces) tomato sauce V» cup dry red wine Vi cup cubed Cheddar cheese 3 cups hot cooked rice In 4- to 6-quart Dutch oven over medium heat in hot oil cook beef with garlic until well browned. Spoon o ff fat. Stir in gravy, tomato sauce and wine. Reduce heat to low. Cover; sim mer 33 minutes or until meat is fork- tender. Add cheese, stirring con stantly until cheese is melted. Serve beef with rice; spoon gravy over beef. Makes 6 servings. H A M W IT H S P IC E D B A N A N A S 2 tablespoons butter or margarine 4 medium bananas, peeled and cut in h alf crosswise Ground cinnamon 1 can (10 Vi ounces) chicken gravy Vi cup dry white wine 8 slices (1 to 1 Vi ounces each) fully- cooked ham in 6 x 4 " slices 2 cups hot cooked rice In 10-inch skillet over medium heat in hot butter heat bananas through, turning to coat evenly. Re move bananas from skillet and sprinkle lightly with cinnamon. Stir gravy and wine into same skillet. Remove from heat. Meanwhile, to assemble ham roll, place banana at narrow end o f ham. Roll up jelly-roll fashion. Place seam side down in skillet. Repeat with remaining ham and bananas. Cover; bring to a boil, reduce heat and simmer 3 minutes or until ham rolls are heated through. Serve over rice. Makes 4 servings. FULL CUT
