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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 12, 1983)
Portland Observer, October 12. 1983 Page 9 Soup and sandwiches Sandwiches from leftover roasts with quick-cooking homemade veg etable soups are a creative and sub stantial com bination when a fast evening meal is needed A soup-and-sandwich meal is a nice change o f pace from the usual dinner entree routine and a great way to use leftover meats. I t ’» a good easy-to-serve menu when din ner competes with other household activities. It also lets the cook have time off, once the initial soup prep arations are completed and some helping hands have been enrolled for making sandwiches. Here are recipes for three hearty vegetable soups that start on the pantry shelf where canned con densed soups are stored. These soups and broths provide the base, then other ingredients such as vege tables, pasta, spices and seasonings are added. The result is a sumptuous soup in 10 or 20 minutes that tastes homemade because it is. Make one of these quick-cooking soups and serve it with dark-bread sandwiches of leftover roast chick en, beef or ham garnished with let tuce and tomato. For dessert, offer cheese and a bowl of seasonal fruit that might include burgundy apples, delicate pears and frosty grapes. Hearthstone Tureen is a no-skimp vegetable soup that is consistently flavorful. thanks to condensed beef broth paired with tomato soup. A food processor or your own team mates will make short work of pre paring chopped onion and thinly sliced cabbage, carrots and celery to be sauteed. Then add the liquid in gredients, pop in some tender cooked peas and chopped parsley, t and heat to serve and enjoy. Vegetable Noodle Soup, an en tirely different soup, can be spiked with either oregano or thyme and is just as quickly simmered to perfec tion. Use either seasoning lightly cooked with chopped onion in this mixed vegetable soup that has a base of condensed chicken broth. Stir in a cup o f fine egg noodles for another dimension in taste and tex ture. Bring to boil, simmer for just five minutes, and serve with style. Italia n -S ty le Bean Bowl, still another variation, has two kinds of beans— green and kidney— and two kinds o f condensed soup— onion and tom ato. Minced garlic and crushed oregano leaves add identity. Elbow macaroni rounds out the classsic combination of beans and pasta. This soup-and-sandwich menu scores high on two points: it uses leftovers with graceful ease and pro vides homemade soup in a hurry. H E A R T H S T O N E TUR EEN tablespoons butter or margarine cup cabbage cut in long thin shreds i cup thinly sliced carrot i cup thinly sliced celery i cup chopped onion can (10'A oz.) condensed beef broth can (10V4oz.) condensed tomato soup soup cans water cup cooked peas 4 cup chopped parsley I can (10*4 oz.) condensed chicken broth 1 soup can water I cup cooked mixed vegetables I cup uncooked fine noodles In I -quart saucepan over me dium heat, in hot butter, cook onion with thyme until tender. Add re maining ingredients. Heat It boiling Reduce heat to low; cover and simmer 5 minutes longer or until done, stirring occa sionally. Makes 3 cups or 3 servings IT A L IA N -S T Y L E BEA N BOWL (Not In Photo) I tablespoon butter or margarine I large clove garlic, minced I teaspoon oregano leaves, crushed 1 can ( I0 H oz.) condensed onion soup I can (I0 M oz.) condensed tomato soup I soup can water Vt cup uncooked elbow macaroni X teaspoon pepper I package (9 oz.) frozen cut green beans I cup kidney beans In 3-quart saucepan over medium heat, in hot butter, cook garlic and oregano. Add soups, water, maca roni and pepper. Heat to boiling Reduce heal to low; cover and simmer 10 minutes. Add green beans and kidney beans. Simmer 10 minutes longer or until done, stirring occasionally. Makes 6 cups or 6 servings. rade A hole tablespoon butter or margarine 4 cup chopped onion 4 teaspoon thyme or oregano leaves, crushed va va w w w veau vueeeu vevene School Menu O ctober 17: Texas ch ili, mixed cgetable salad with Ranch dress- sg, cinnamon ro ll, pineapple bunks, milk. October 18: Lasagna, tossed salad i/It a lia n dressing, warm garlic read, orange half, milk. October 19: H ot dog on a bun. reen beans, apple wedges, granola ookie, milk. October 20: Oven-baked chicken, lotato salad, M rs. M a ’ s raisin read, banana half, milk. O ctober 21: Cheeseburger, let- lice, tomato, pickle, tater triangle, each slices, milk. 'round B eef M a n o r H o u se (C u t-U p . lb. 6 9 ) N o t To E xceed 23% Eaf Content - Beef Blade Chuck Roast Safew ay S a fa w ay Q w a llry 2 0 %o f , Beef Sole! Top Round Steak R a a f L tessa b S a fe w a y Qssalfty M fG t l b 9 Ib HH. S A V I JM Lb. Beef Rib Steak R e e f S te a k a Lb. Lb. S a fe w a y Q u a lit y Boneless Top Sirloin S a fe w a y Q u a lit y R eef Lb. Lb. I I (Ml lb *4 Vf bí Mf G R eef U M lb S * V f 79 Ib HU. I l M lb SAMI 9 0 lb ( as«» 27" / ( ase lStaTra<3«»r — * * Cheenos Cheerios L Wheaties In 3-quart saucepan over medium eat, in hot butter, cook cabbage, arrot, celery and onion until tett er. Add remaining ingredients, (eat to boiling, stirring occasional- r. Makes 6 cups or 6 servings. HEA R T Y VEGETA BLE N O O D LE SOUP (N oi In Photo) Tureen to aerve w ith aandwichea and fruit for a da- licioue m eal prepared In a Jiffy. A b e e fy to m a to aoup h e a v ily q e rn ia h e d w ith freah vegeteblea m akes a piping hot H eerthatone less Thon 7 Ih Anti* F reeze R usset P o ta t • And S um m er ( oo lau t U .S. N o . 2 , A ll-P u rp o s e Gallon 15-LB. BAG T * X 108 I0U8 CAB CARI BUDS’ P re sto n e D e -ic e r G as L in e A n ti-F re e z e Fresh Fresh Mushrooms Cauliflower I reyh I an< v H o le lo cal (»fnwn Leaf Lettuce All Vonrtlov Halloween Pumpkins lorq»' Assortm eni. All Goblin Approved! PR IC E AS MARKED! t f) - Ac Ï ./ v;:: i Prices Good Wed., Oct. 12 Thru Tues., Oct. 18 At All Safeway Stores In The Portland Area. Sales Limited To Retail Quantities Only. SAFEWAY < ' «MB
