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
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HH.
S A V I JM
Lb.
Beef Rib
Steak
R e e f S te a k a
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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
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lb
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HU.
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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*
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R usset
P o ta t
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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
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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!
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Ac
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Prices Good Wed., Oct. 12 Thru
Tues., Oct. 18 At All Safeway Stores
In The Portland Area. Sales Limited
To Retail Quantities Only.
SAFEWAY
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