Page 6 Portland Observer, August 17, 1983
LIKING SECTION
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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