S eptember 2 8 , 1994 • T he P ortland O bserver P age C ò We M ake It. You Bake It. IT'S ALWAYS ( ’ • • > /A ' r ► V * onion at HIGH (100%) until melted, about 45 seconds. Stir. Microwave at HIGH for 1 minute. 3. Stir in flour and garlic. Gradually stir in broth. Microwave at HIGH for 4 to 5 m inutes until bubbly and thickened, stirring with spoon or wire whisk after every minute. 4. Stir in cooked rice and remaining ingredients. Microwave at HIGH for 5 minutes. Microwave at MEDIUM (50%) for 10 to 15 minutes, stirring occasionally, or until desired serving temperature is reached. MICROCOOKING CHICKEN FOR SOUPS AND SALADS. For 2 lbs. boneless chicken breasts or thighs: Place chicken in single layer in shallow glass baking dish. Sprinkle with seasoned pepper and garlic pow­ der, if desired. Cover with waxed paper or plastic wrap, venting at cor­ ner. Microwave at HIGH (100%) for 8 to 10 minutes or until no longer pink, rotating dish 'A turn and rear­ ranging chicken halfway through cooking. Cool. If not using within one or two days, wrap tightly and freeze. Southern Cuisine: An American Melting Pot $ g99 LARGE COWBOY PIZZA $ 1. Prepare rice according to package directions. Set aside. 2. In 3-quart glass casserole or large bow l, m icrow ave m argarine with LARGE COMBO T flP fl JU D O 'S hike & Hake Pizza Shop CHICKEN WILD RICE SOUP (6 servings) 1 pkg. (6 oz.) long-grain and wild rice 2 tablespoons finely chopped onion 2 tablespoons margarine V4 cup all-purpose flour ■A teaspoon instant minced garlic 1 can (14 Vi oz., IV* cups) clear chicken broth cups milk tablespoon w hite cooking wine cups cubed cooked chicken cup corn th e m ic ro w a v e w a y •M o s t o f th e s e p a t i e n t s a re u n d e r 30. • T is s u e ty p e is w h a t d e t e r ­ m ines com patibility. • T h e o d d s o f tw o u n r e la te d people m atching are 1 in 20,000. You Can C hange The Odds I f y o u a r e in good h e a l t h , b e tw e e n th e a g e s o f 18 a n d 55, T he N a tio n a l C h ild re n ’s C a n c e r Society, a non-profit organization providing financial assistan ce and services to children needing bone m arrow tra n sp la n ts, urges you to consider becom ing a bone m arrow donor. (N A P S )— A m e r ic a is o f te n described a s a m elting pot of cul­ t u r e s a n d tr a d itio n s . A nd w ith th e se come d ifferen t w ays of liv­ ing, le a rn in g —a n d e a tin g . Some of th e m ore popular ethnic styles t h a t h a v e in flu e n c e d A m e ric a n dining a re A sian, Ita lia n , C hinese and M exican foods. O ne A m erican sty le, in p a rtic u la r, c o n tin u e s to m ake a nam e for itse lf—S o u th ern cuisine. S o m e o f th e m o re p o p u la r S o u th ern foods a re C ajun, Creole a n d A f r ic a n - A m e r ic a n w h ic h in c o r p o r a te a v a r ie ty o f h e a r ty foods like beans, okra, corn bread and gumbos. By com bining tra d i­ tio n al S o u th e rn cu isine w ith th e convenience of canned foods such as beans, various vegetables, and specialty item s, a tru ly sim ple and delicious m enu can be created in your own home. S o u th e r n s ty le c u is in e w as in flu e n c e d by im m ig r a n ts from F ra n c e , A frica a n d S p a in . Since m any of th e necessary trad itional in g re d ie n ts w ere not available in the U nited S tates, they used local in g re d ie n ts th a t had original fla­ vors, now identified w ith S outhern cuisine. The key to p reparing S outhern style food is using authentic flavors like basil, cumin, mace and chiles. To create trend-setting ta ste s w ith­ out spending tim e cleaning vegeta­ bles and cooking all day, use tra d i­ tional S outhern flavors w ith foods t h a t a r e q u ic k a n d e a s y lik e c a n n e d fo o d s. I n c o r p o r a tin g c a n n e d fo o d s in to y o u r m e a ls allows more tim e for savoring the m eal r a th e r th a n p re p a rin g it— canned foods a re already cleaned, peeled , sliced a n d cooked before th e y a re sealed in th e can. P lus, th e re a re m an y c a n n e d p ro d u cts available th a t can be added to vari­ ous A frican-A m erican, C ajun and Spanish recipes w ithout the added fat. In fact, canned vegetables can be h e a lth y food so u rc e s for an y m e a l— w h e n p r e p a r e d fo r th e ta b le , th e y a re a s n u tr itio u s as t h e ir fre s h a n d fro z e n c o u n te r ­ p a r ts . M a n y c a n n e d b e a n s , for e x a m p le , c o n ta in no c h o le ste ro l and are high in fiber, complex car­ b o h y d ra te s, p ro te in , B v ita m in s and iron. C anned foods m ake it possible to c e le b r a te th e t r a d i t i o n o f S o u th e rn cuisine a t hom e, easily and healthfully. Try th e following d o w n -h o m e so u p a n d sid e d ish recipes, developed an d te s te d by th e C a n n e d F o o d I n f o r m a tio n Council. SOUTHERN SOUP 6 4 2 2 3 green on ions, chopped stalk s celery, chop ped clo v es garlic, m ashed tab lesp oons veg eta b le oil can s (5 ou n ces each) ch ick en m eat, drained 1 can (46 ou nces) ch ick en broth 1 can (13 3/4 ou nces) b eef broth 1 can (8 ou nces) tom atoes, d rained and broken up 2 can s (14 1/2 ou n ces each) stew ed tom atoes 3 can s (4 ou n ces each) green diced ch ilies 3 tab lesp oon s u nsalted sea so n in g mix 1 tab lesp oon W orcestershire sau ce 1 tab lesp oon each ch ili pow der and ground cum in 6 ripe avocados 2 lim es 8 ou n ces each M onterey Jack and C heddar ch eese T ortilla ch ips In la r g e s o u p p o t , c o o k o n io n s , c e le r y a n d g a r lic in o il o v e r m e d iu m - lo w h e a t ab out 5 m in u tes or u n til soft. A d d c h i c k e n m e a t, b r o t h s , to m a to es, c h ilie s and s e a s o n ­ in g s . B r in g to b o il; r e d u c e h ea t and sim m er 30 m in u tes. B efore serv in g , p eel and slice a v o ca d o s. S q u ee ze lim e ju ic e o v e r s lic e s . L a d le s o u p in to large sh a llo w bow ls; top each s e r v in g w ith s h r e d d e d c h e e s e s a n d a v o c a d o s lic e s . S e r v e w it h t o r t i l l a c h i p s . M akes 12 serv in g s. RED BEANS, HAM N RICE 1 1/2 cu p s cub ed canned sm oked ham (about 6 ou nces) 1/2 cup chopped green pepper 1/4 cup ch op ped onion 2 clo v es garlic, m inced 2 teasp oon s olive oil 1/2 teasp oon dried thym e lea v es 1/4 teaspoon dried oregano lea v es 1/8 teaspoon ground cum in 1 can (15 ounces) red beans, drained 1 can (8 ou nces) no-salt- added stew ed tom atoes 1/4 teasp oon black p ep per 3 cu p s cooked rice, warm L ouisian a Hot Sauce S a u te h am , g r e e n p e p p e r , o n io n a n d g a r lic in o il u n til o n io n is t e n d e r a n d h a m is browned, about 5 m inutes. Stir in thym e, oregano and cum in; s a u te 1 to 2 m in u te s lo n g e r . Stir in red beans and tom atoes; h e a t to b o ilin g . R e d u ce h ea t and sim m er, c o v e r e d , 5 m in ­ u tes; u n c o v e r , s tir in p ep p e r and sim m er 5 m in utes longer. Serve bean m ixture over warm rice; sp rin k le w ith hot sa u ce. Makes 4 en tree servings. Safeway Brands Sale ! • : - ’ I P rices e ffe c tiv e S e p t. 28 th ro u g h O c to b e r 4 ,1 9 9 4 a t S afew ay. Town House Green Beans & Corn • 14.5 to 15.25-Ounce • FIRST 12 Each Variety • SAVE UP TO 1.00 ON FOUR fo r Ovenjoy *■ < * Z ‘ Fresh Breads • 22.5-Oz. • White or Wheat • FIRST 3 • SAVE UP TO 1.08 ON 3 "l ; , ; * ' >.J 1 • •> i Look In The This Week Magazine for your Safeway Shopping Guide for a complete list of specials on sale this week at Safeway! * » m ?,-a- ■* A* • X L ., •i8k% z ft «!. 4 * ‘ 399 Enjoy Extra Savings With The New ’In-Store’ Safeway Shopping Guide Aviuible at vour Safewav store