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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 22, 1994)
P age A6 NUTRITI ori N ovember 22, 1994 • T he P ortland O bserver FOOD Santa Fe Roast Turkey The new Southwestern cuisine, a sophisticated combination o f Na tive American, Spanish, Mexican, Southern and American cowboy, is bringing regional cooking to another level, • 1 12 to 15-lb. turkey • Salt and pepper • 3 tablespoons butter, at room tem perature • 1 teaspoon chili powder • 1/2 teaspoon garlic power • Fresh oregano, celery leaves In large skillet, brown sausage. Remove to paper towels. In same skillet, melt butter or margarine and Santa Fe Roast Turkey blends the spices and ingredients o f these cuisines and created a new sensation ot hot flavors for the holiday season. The stuffing is a savory, colorful mix ofpeppers and traditional South western seasonings. Mrs. Cubbison’s Melba-Toasted Com Bread S tuffin' mix is a great partner for these ingre dients, not only because com is in digenous to the Southwest but also because it is preseasoned and w ill be moist and flavorful when the bird is done. Santa Fe Roast Turkey • / 8-oz. mesquite-grilled sausage or turkey sausage, halved, sliced l/2-inch • 1/4 cup butter or margarine • I medium onion, chopped • 1 targe clove garlic, minced • 2 stalks celery, chipped • 1/2 each green pepper, 1/2 red • • • • • • • • pepper, diced or 1 large Green pepper diced / box (2 6-oz, packages) (6 cups) Mrs. Cubbison 's Melba Toasted Corn Bread Stuffin ’ / teaspoon cumin, divided use 1 teaspoon oregano, divided use I cup chicken broth 1/2 cup dry white wine or water Try A New Reduced Fat Caramel Apple Dip saute’ onion and garlic until golden, add celery and peppers. Cook until tender. In large bowl combine stuff ing m ix, sauteed vegetables, sausage, 1/2 teaspoon cumin, 1/2 teaspoon Consumer's Guide To Medicare Supplement Insurance When Congress recently repealed Medicare Catastrophic benefits, it created a lot of confusion among the elderly and their families about health insurance coverage--either under Medicare, or under private Medicare supplement policies, which most seniors carry. oregano, and chicken stock. M ix lightly. Stir in enough wine to moist en. Cool thoroughly. Rinse turkey, pat dry with paper towels. Sprinkle inside with salt and pepper. F ill cav ities lightly w ith stuffing, sew o f skewer shut. Wrap extra stuffing in fo il or place in baking dish to roast at least 30 minutes w ith turkey. Cream butter w ith ch ili powder, remaining 1/2 teaspoon cumin, remaining 1/2 The Health Insurance Associa tion of America (HIAA)-a W ash ington, D.C.-based trade associa teaspoon oregano, and garlic pow tion representing 85 percent of America’s commercial health insur der. Rub well into skin. Place turkey ance industry-advises th at if you onrackinshallowroastingpan. Roast or a mem ber of your family has a at 325 degrees 3 to 3 1/2 hours or Medicare Supplem ent policy and until meat thermometer inserted in you re confused about coverage, sit thickest part o f breast registers 170 tight. Your insurance company autom atically will make the neces degrees, and juices run clear when sary benefit changes. thigh is pierced. Remove turkey from According to HIAA, if for some oven and let rest 15 minutes before reason you or a family member carving and removing stuffing. Gar dropped a Medicare Supplement nish platter w ith fresh oregano and policy between the time Congress passed the catastrophic care bene celery leaves. fits law and then repealed it, there is no cause for concern. The law perm its you to re-enroll without penalty, and your former health insurer will let you know how to do so. A free booklet, entitled ’The Consumer’s Guide To Medicare Supplem ent Insurance,” is avail able to answ er any questions. For a copy, write HIAA. P.O. Box 41455, Washington, DC 20018. W fSHES E VER YO NE A Ft ULFiLLiNG T hanksgiving (DMF-Caramel lovers beware! A new Reduced Fat Caramel Apple Dip from t. Marzetti adds a “sweet touch" to a midnight snack, a light lunch, or a mea s final course. With half the fat and calories. Reduced Fat Caramel Apple Dip is great news for those concerned about dietary fat intake. This new dip joins the popular line of caramel apple dips which includes Old Fashioned Caramel and Peanut Butter Caramel. Although originally devel oped as a dip for fresh apple slices, the dips are proving to be popular as a recipe ingredient in cakes, cookies, and pies. Warmed caramel topping makes this Caramel Apple Cheese Pie scrumptious to eat, and attractive to serve for tamily meals or a company dessert. CARAMEL APPLE CHEESE PIE 2 (3-oz.) pkgs. cream cheese, 2 tablespoons butter or softened margarine V* cup confectioners' sugar ■A teaspoon ground cinnamon 1 (6-oz.) graham cracker pie Vi to 44 cup T. M arzetti’s Old crust Fashioned or Reduced Fat 2 small Golden Delicious apples, Caramel Apple Dip, heated peeled, cored, and sliced In mixing bowl, beat cream cheese and sugar until fluffy and well-blended. Spread on bottom of pie crust. In skillet, over medium heat, melt butter and cook and stir apples until tender-crisp, about five minutes. Drain well on paper towels. Arrange apple slices on top of cheese mixture, overlapping slices to fit. Sprinkle with cinnamon. Cover; chill thoroughly To serve cut pie into slices and drizzle with warm T. Marzetti's Old Fashioned or Reduced Fat Caramel Apple Dip. Makes 8 servings. sodmmerV' ng: AbOU‘ 294 Cal° rieS' 16 mg f3t’ 32 mg choles,ero1- 270 mg. COUPON COOK BOOK CORNER Marion Joyce KNOW THE COOKING BASICS Take the mystery and frustration out of reading recipes by keeping this chart handy. I Weight of Common Ingredients Food All-purpose Flour, sifted Butter or Solid Shortening Cake Flour, sifted Cheese, grated Eggs, whole Honey Milk Nuts, coarsely chopped Sugar, granulated Sugar, powdered Vegetable Oil 32° F ■ 0°C 180°F 82°C 212°F 100°C 338°F 170°C Weight of 1 cup 5 oz. 8 oz. 3 1/2 oz. 4 oz. 8 oz. 12 oz. 8 oz. 4 oz. 7 oz. 4 oz. 9 oz. Measurement Conversions Dash» 3 tsp. » 2 tbsp. » 4 Tbsp. »1/4 cup (c.) 5 1/3 tbsp. - 1/3 c. 16 Tbsp. - 1 c. 2 C. » 1 pint (pt.) 2 pt. - 1 quart (qt.) 4 qt. - 1 gallon (gal.) 2 gal. » 4 pecks « 1/8 teaspoon (tsp.) 1 tablespoon (Tbsp.) 1 fluid ounce (fl.oz.) 2 fl.oz. 2 2/3 fl.oz. 8 fl.oz. 16 fl. oz. 32 fl. oz. 128 fl. oz. 1 peck 1 bushel (DM)-Swiss steak, an economical and cold-weather family favorite for gener ations takes on the zesty flavor of sauerbraten in Teri-Ginger Braised Steak It s very easy to prepare and takes only an hour to cook. Once the meat is browned, it simmers ,n a savory mixture of K.kkoman Teriyaki Marinade & Bed r e n v T " T 8?" freSh «inger- delicate sweetness of bot tled tenyaki sauce, a blend of naturally brewed soy sauce, wine, sugar and ro sCanTrCum IS # gT sh° rt‘?ut seaso»*ng- And to save even more time, car rots and turnips cook right along with the steak. Serve this richly seasoned ready0 * * * C° ° ked noodIes Add a basket of bread sticks and dinner is TERI-GINGER BRAISED STEAK 144-pound w hole beef round tablespoons vinegar steak, 44 inch thick tablespoon minced fresh 44 cup all-purpose flour ginger root 1 tablespoon vegetable oil carrots, cut into 144-inch Vi cup Kikkoman Teriyaki lengths Marinade & Sauce medium turnips, cut into 2 tablespoons brown sugar, 144-inch chunks packed Hot cooked noodles Tnm excess tat from steak. Pound 44 cup flour thoroughly into steak cut into serving size pieces. Brown meat on both sides in hot oil in large skillet, with cover, over medium heat. Meanwhile, combine teriyaki sauce, brown sugar Pou^m riv'k*" CUP WUter Arrange carrots and ' “mips around m lat’ Pour tenyaki sauce mixture over meat and vegetables. Cover and simmer 1 hour, or until meat and vegetables are tender, turning meat and vegetables over occasionally; serve over noodles. Makes 4 to 6 servings Temperatures You Need To Know; freezing point of water simmering point of water boiling point of water sugar caramelizes l?e "OrS*al [“A*1 Ot dinner PreParatl°n by using your microwave to cook Vegetable-Beef Casserole.” Combining ground beef, crookneck squash onion, tomatoes and rice this one-dish meal takes only a half-hour to “ S nCc flae ° r fr° m the seasonines - garlic, basil and naturally brewed Kikkoman Soy Sauce. The benefit of brewed soy sauce is that it pro vides a savory balance and meaty richness, without overpowering the other ingredients. Stir the casserole often as it microwaves so the rice and beef cook evenly and thoroughly. In between stirring, prepare a tossed green salad and set out a basket of rolls to complete this richly flavored, hearty entree. VEGETABLE-BEEF CASSEROLE 44 pound ground beef 1 small onion, chopped 44 teaspoon garlic powder 1 can (1444 oz.) tomatoes, 2 medium crook neck squash, quartered cut in half lenghtwise, then 44 cup uncooked rice cut crosswise into 44 inch 44 cup Kikkoman Soy Sauce slices 144 teaspoons basil, crumbled Crumble beef into 2-quart microwave-safe baking dish; sprinkle with garlic Cover; microwave on High 3 minutes. Stir in squash, onion, tomatoes* rice soy sauce, basil and 44 cup water. Cover and microwave on High 27 minutes or until nee is tender; stir frequently. Makes 4 servings ’ r— --r 2 pounds broccoli garlic broccoli 2 tablespoons sesame oil 2 tablespoons olive oil I 1/2 teaspoon chile pepper flakes | k H - - 0- omelette T ___ Beat together the eggs, sugar, and vanilla. In a small nonstick pan heat the fruit 2 minutes or until warm. In another nonstick pan melt the margarine, then add the eggs. Fry eggs until they are set and omelette is formed and eggs appear welldone. Putthe sour creamor yogurt and l^ru it on top and to one side of the omelette. Fold and serve. | T__ | very hot but not smoking, and add the pepper flakes. Remove from heat | cover, and let stand for 10 minutes Add garlic, soy sauce, sugar, and lemon I juice, stir-fry to dissolve the sugar. Heat a large pot of water until boiling add I tenw0 0 3 n d br,nfl,b* 5k ,0 3 h0 '1' Cook ,or about 3 minutes, or until crisp but I tender Immediately dram in a colander and put under cold running water- | dram thoroughly. Transfer to a bowl, add the dressing, and toss to coat' ■ S srv fl warm w arm or nr chilled. rhilloH ^»erve * F R U IT 1/2 cup berries or diced fruit, finely chopped 1 Tbsp. sour cream or non-fat yogurt OMELETTE 2 whole eggs or 3 egg whites 1/8 tsp. vanilla exract 1 1/2 tsp. sugar or artificial sweetener 1 tsp. margarine 2 teaspoons minced garlic 1/4 cup soy sauce 1 tablespoon sugar 1 tablespoon lemon juice I . a7 aX woody stem ends. Cut off florets and cut the stems on the I S ° na in,° n1/2' inch sec1l0ns Make florets about the same size as the I 0 p'®c®s- Dress,n9 Combine the oils in a heavy saucepan, heat until J L — — — — — r FRIED CORN FRITTERS"! 2 cups corn kernels D im ________ I 2 1/4 tablespoons sugar | 1/2 teaspoon salt i 3 eggs, separated 1/4 all-purpose flour 1 4 cup all-puroose 1/2 teaspoon baking powder Oil for frying 1 cup Apple sauce or honey | Combine corn, sugar, and salt. In food processor, pulse just until mixed and corn is crushed Add egg yolks, flour, and baking powde! and^ble^ ’ 2 * ? * b“ . « » - * » « * « « ‘ fowl lo 5 ,/2 X In | Drop batter by tablespoons. Fry until golden on each side r> n,n„ 5 F f I ¡towels. Serve with apple sauce or honey. Dr3'n ° " paper I I ___ I 4
