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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 26, 1983)
Portland Observer, October 26, 1963 Page 7 Beefy pasta pleases Pasta and beef make a partner ship that almost no one can resist— certainly not cooks and least o f all children, both o f whom Uke the combination for different reasons. It's easy to turn a moderate amount o f beef into four servings, and that's one important reason for cooks to rely on this standby. It's al so fairly quick to create a one-dish entree on top o f the range with m ini mal expenditure o f energy. E ffo rt less meals that don't overheat the cook or the kitchen are a breeze. New variations on the macaroni and beef theme are ever wafting in from the kitchen. Here are three that will disappear at any dinner table. Rotini and Meatballs features spi ral-shaped macaroni called rotini. The ground beef is shaped into meatballs and browned with onion, basil and garlic. Canned condensed Cheddar cheese soup, canned toma- tes, kidney beans and cooked rotini are added to the saucepan and sim mered for 10 minutes. Spinach gives Ground Beef Flor entine its name and the macaroni in this single-skillet meal is elbow shaped. Canned condensed tomato soup provides the sauce that has shredded Cheddar cheese and cooked leaf spinach stirred into it. Beefy Zucchini Mac capitalizes on the convenience o f canned chunky soup and the versatility of season ings to make a tempting dish with an Italian accent in a flash. The recipes are proof again that pasta and beef are a durable and de licious pair. 1 cup zucchini squash cut in thin •trip* I «mall dove garlic, minced W-teaspoon basil leaves, crushed I tablespoon cornstarch Parsley In 2 quart saucepan, combine soup, tomatoes, macaroni, squash, garlic, basil and cornstarch. Heat to boiling. Reduce heat to low, stirring occasionally until thickened and zucchini is tender Garnish with par sley Makes 5 cups or 5 servings In medium bowl, mix beef, Ita l ian seasoning and pepper; shape mixture into 12 meatballs. In a 2- quart saucepan over medium-high heat, cook meatballs, a few at a time until well-browned on all sides, with basil and garlic. Stir in remaining ingredients. Re duce heal to low and simmer 10 minutes or until done; stirring occa sionally. Makes 5 cups or 4 servings. G R O U N D B E E F F L O R E N T IN E (N o i in Photo) *A-pound ground beef )6-cup chopped onion I medium clove garlic, minced 1 teaspoon oregano leaves, crushed I cup shredded Cheddar cheese 1 can (1 0 Vi oz.) condensed tomato soup 2 cups elbow macaroni, cooked I package (10 oz.) frozen leaf spinach, cooked and drained Generous dash pepper In 2-quart saucepan over medium heat, brown beef and cook onion with garlic and oregano until tender. Add W-cup cheese and remaining ingredients. Heat, stirring occasionally. G ar nish with remaining cheese. Makes 3 cups or 4 servings. B E E F Y Z U C C H IN I M A C (N o t in Photo) I can (19 oz.) chunky beef soup I can (about 8 oz.) stewed tomatoes, undrained I cup cooked elbow macaroni School Menu October 31: Soft shell burrito with salsa, whole kernel corn, pine apple chunks, jacko-lantern cookie, milk. November I : Cheeseburger, let tuce, tomato, pickle slice, French fries, orange half, m ilk. November 2: Wiener wrap, tater tots, apple wedges, cookie, milk. November 3: Country style steak, fluffy rice A gravy, carrot wheels w / dip, banana half, milk. November 4: Turkey pot pie, tossed salad, warm garlic bread, peach slices, milk. Grandparents' Day THE CATLIN QABEL SCHOOL 40th ANNUAL RUMMAGE SALE FI 1 3 n M em orial Coliseum Exhibit Halls October 27 ft 28. 9 A .M . • 9 P.M . October 29, 9 A .M . - 9 P.M . Free admission. Fresh merchandise dailv. Don ’I miss our new Vintage Department. Call 223-4219 or 223-9649 for more Information. Ground baaf maatballa. aplral-ahapad macaroni and kldnay baana ara aaucad with cannad condanaad Chaddar chaaaa aoup and tom a toes In a quick dish. Rotini and Maatballa. C orned B e ef R O T IN I A N D M E A TB A L L S 'A -pound ground beef '¿-teaspoon Italian seasoning Generous dash pepper 'A -cup chopped onion 'A-teaspoon basil leaves, crushed 1 medium clove garlic, minced I can ( I I oz.) condensed Cheddar cheese soup I can (about 8 oz.) tomatoes, cut up I can (about IS oz.) kidney beans, drained 3 cups cooked spiral-shaped * macaroni ri 4 3 n S . 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