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 . I . w . v Q u .lllv H .r l
Safew ay Q u a lity B ee f B la d e C u t R oast
guntLuvsgp
D ia p e rs
K n r lp * H ti.k c l
C o lg a te
T o o th p a s te
O tr q o n
P lu m p 4
tv n d r i
S ta y fre e t
M in i P a d "
» I 00 M all In Oft»« O n Pa< kage
9 ST
(Twin Pali
Sales Limited to Retail Quantities Only
C&H
S u gar
Pacific Friend Tiny Shrimp" 99
Lucerne Apple Cider ouii:«» sl 8
Mild Cheddar Cheese ¿siz, s39
Assorted Smack Ramen 6 , 9 9
Choc. Flavored Chips
P n w d rird
B a k rr't C h ip *
12 0 » Pkq
Brown O i C,olden Brown
M iracle
W hip
K ratt. 3 2 -O u n c <* Jar
Red
Delicious
Apples
Number 1
Crisp Sweet
Carrots
Pink
Sunkist
Grapefruit
C tl*|S S|H|»|MI»q
1 or V e g e ta b le f r a y *
X lu u y Ptnls
1 or Snat k **
Them ( s la /e d 1 or A I f eat*
1 lin t h O f O tn n e t*
5 -L b . B a g
3 -L b . B a g
5 -L b . B a g
Sunkist
Valencia
Oranges
Salad
Size
Tomatoes
X
Fresh
Roasted
Peanuts
lust H to o n itn g W ith
1 of 1 un< h e * Or Sons Is**
H ..I
H>| m -
H r .d v
V e g e ta b le fra y * *
1 2 -O z . B ag
Number 1
Russet
Potatoes
Number 1
Yellow
Onions
Fancy
Fresh
Mushrooms
A I err »lit M aking
M ild I a * t i n g
f o r V o ur S a la d * O f
Vour O th e r N e e d *
O n io n
S teak W h e n S a u te ed *
1 0 -L b . B a g
5 -L b . B a g
Assorted
10 3 To 18 8 O z
Moody Mranrl In S h e ll
2 -L b . B s k t.
fry f o d a t *
Frozen
Je n o ’s Pizza
M eal f a * l e Treat*
4 -L b . B a g
Multi |»uf|Hi*e A
18 O unce C ereal
8 -O z . B s k t.
PIZZA
Prices E ffe c tiv e W e d ., O c t. 2 6 Thru T u es., Nov. 1 At A ll
S afew ays In The Im m e d ia te A rea O f O rig in a tin g
P u b lic a tio n . Sales L im ite d To R e ta il Q u a n titie s .
SAFEWAY