COTTAGE GROVE SENTINEL October 21, 2015
6
Cook's Corner
-day
weather forecast
THURSDAY Oct. 22
FRIDAY Oct. 23
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41° | 63°
Partly Cloudy
Sunny
SATURDAY Oct. 24
SUNDAY Oct. 25
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Mostly Cloudy
Poss. Showers
MONDAY Oct. 26
TUESDAY Oct. 27
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Monday, October 26, 2015
APPOINTMENTS AVAILABLE FROM
2:00 PM - 5:00 PM
Advanced Eyecare Associates
Mark Gotcher, O.D.
315 S. Pacific Hwy
Cottage Grove, OR 97424
www.advancedeyecare.org
ATTENDEES WILL BE ELIGIBLE FOR $600* LASIK SAVINGS!
RESERVE YOUR SPOT TODAY! CALL 541.942.0176!
G U I D E
R
estaurant
*$600 Gift Card ($300 per eye) valid on Bladeless Custom LASIK at participating TLC locations only. Patient must complete their procedure by December 26, 2015. Gift Card must be provided to TLC at time of
surgery. Discount cannot be used if a procedure is already scheduled at a TLC location. Cannot be combined with any other discounts or special offers, previous surgery, insurance or vision care plan savings.
Call your eye doctor or 877.TLC.2020 to schedule your FREE LASIK Consultation. LASIK, like any other surgical procedure, has risks of complications and should be discussed with your eyecare provider. Additional
information can be found here. tlcvision.com/am-i-candidate-for-lasik/risks/.
7A
Desperate dinner decisions
BY BETTY KAISER
For the Sentinel
D
ecisions, decisions, deci-
sions. I’ve noticed that
the older I get the harder it is
to decide what’s for dinner.
Sometimes my husband rescues
me from this responsibility by
whipping up one of his famous
avocado and cheddar cheese
omelets. But most of the time,
dinner decisions are mine. Right
now I need some inspiration.
I’m sure you have those days
too. We want something that
tastes deliciously homemade
but takes less time than picking
up fast food from the drive-in!
I can make a pot of really tasty
homemade soup in an hour or
so, but sometimes I don’t want
to! Today’s fi rst recipe is one
of those desperate last-minute
wonders.
The meat ingredients can be
pre-cooked chicken simmered
in chicken broth or roast beef
leftovers simmered in beef
broth. The canned beans can be
varied. I often use chili beans. If
you like a little spice, add some
chili powder, cumin and a dash
of Tabasco sauce. I always have
small boxes of corn muffi n mix
on hand. I add a dash of oil and
some cheese to the ingredients
and bake to go with the soup.
Sometimes, though, I want
something totally different…but
easy to prepare. Fortunately, I
have a shelf full of Kraft foods
“food & family” magazines
dating back to the turn of the
century. I can always fi nd some-
thing interesting among their
ideas. They arrive quarterly and
are divided into seasons (spring,
summer, winter and fall) so that
the menu suggestions make use
of seasonal items.
The remainder of today’s rec-
ipes all come from the fall 2012
edition of “food & family.” I
was particularly intrigued with
the “Easy Eggplant Parmesan.”
Back in the day we were taught
to salt and let the eggplant drain
before cooking. It took forever!
This recipe you just slice, bake
and serve. The Stromboli is sim-
ilar to a turnover or healthy Cal-
zone. It is simplicity itself. And
I really like the idea of creamy
chopped chicken topped with
dumplings. Enjoy!
BETTY’S LAST
MINUTE
HOMEMADE
SOUP
1 pound ground beef
1 small diced onion
2 large carrots, peeled and
sliced
2 cups beef broth
2 cups water
1/4 teaspoon red pepper
2 beef bouillon cubes or 2 tea-
spoons Mrs. Dash seasonings
1 can 14-1/2 ounces diced
tomatoes, undrained
1/2 cup shell pasta (add more if
you like)
1 can drained and rinsed navy
or pinto beans
1/2 cup fresh arugula
Salt and pepper to taste
1/4 cup fresh basil
Parmesan cheese
In a large soup pot, sauté the
ground beef, onion and carrots.
Drain. Add the broth, water,
red pepper, bouillon cubes
and tomatoes. Bring to a boil
and simmer about 20 minutes
(or more). Add the beans and
pasta; bring to a boil, cover and
simmer until pasta is just ten-
der. Add the arugula and heat
through. Taste for seasonings.
Top with Parmesan cheese and
basil leaves.
Note: Add more liquid if the
pasta soaks up too much.
CHEESY
TURKEY
STROMBOLI
1 can refrigerated pizza dough
(or fresh dough found in deli
case)
6 Slices Colby jack Cheese
1/2 pound thick sliced, deli,
smoked turkey breast, coarsely
chopped
1/2 cup coarsely chopped
Ask your sales representative
about placing your
restaurant ad here.
roasted red peppers
1 tsp. dried basil leaves
1 egg
1 tablespoon water
Heat oven to 375ºF.
Unroll pizza dough on lightly
fl oured surface. Roll out or pat
into 12-inch square; top with
cheese, turkey, peppers and ba-
sil, leaving 1/2-inch rim around
all sides. Roll up; pinch seam
and ends together to seal.
Place, seam side down, on foil-
covered baking sheet. Beat egg
and water; brush onto dough.
Bake 22 to 25 minutes or until
golden brown. Cool 10 min.
before slicing. Serve with warm
with a marinara dipping sauce
on the side.
SKILLET
CHICKEN &
DUMPLINGS
1 tablespoon oil
1 lb. boneless skinless chicken
breasts cut into bite-size pieces
1 can (14 oz.) fat-free reduced-
sodium chicken broth
1/4 cup fl our
1/2 cup chive & onion Cream
Cheese Spread
1 pkg. (10 oz.) frozen peas and
carrots
1 cup all-purpose baking mix
(Bisquick-type)
1/4 cup sour cream
1/4 cup milk
2 tablespoons Parmesan
Cheese, grated
2 tablespoons fresh parsley,
chopped
Heat oil in large deep skillet on
medium-high heat. Add chick-
en; cook and stir 4 minutes or
until no longer pink. Transfer
to bowl.
Add broth gradually to fl our in
small bowl, whisking constant-
ly until blended. Add to skillet;
cook and stir on medium heat 2
minutes or until thickened. Add
cream cheese spread; cook and
stir 3 minutes or until melted.
Remove from heat; stir in
chicken and vegetables.
Stir baking mix, sour cream
and milk just until baking mix
is moistened. Spoon into 6
mounds over mixture in skillet;
cook on medium-high heat 2
minutes. Cover skillet; cook
on low heat 15 minutes or until
chicken is done and toothpick
inserted in dumplings comes
out clean. Top with Parmesan
and parsley. Serves 6.
EASY
EGGPLANT
PARMESAN
1/2 cup Panko bread crumbs
3/4 cup shredded Italian; Five
Cheese Blend
1/4 cup Seasoned Grated Par-
mesan Cheese Rosemary and
Garlic
1 large eggplant (1-1/2 lb.),
ends trimmed, peeled and cut
crosswise into 6 slices
1 egg, beaten
1 jar (24 oz.) marinara sauce
1/2 lb. spaghetti, uncooked
(more as needed)
Heat oven to 400ºF.
Cover baking sheet with foil;
spray with cooking spray. Com-
bine bread crumbs and cheeses
in shallow dish. Dip eggplant
slices, 1 at a time, in egg then
in cheese mixture, turning to
evenly coat both sides of each
slice. Place on prepared baking
sheet.
Bake 12 min. or until lightly
browned. Meanwhile, heat sauce
and cook spaghetti as directed
on package, omitting salt.
Drain spaghetti. Serve topped
with eggplant and sauce. Serves
4-5.
Keep it simple and keep it
seasonal! Betty Kaiser’s Cook’s
Corner is dedicated to sharing a
variety of recipes that are deli-
cious, family oriented and easy
to prepare. Contact her at 942-
1317 or email bchatty@bet-
tykaiser.com
DAILY
BLOODY
LUNCH
MARY
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BAR
& DINNE SIUNDAYS
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FOOD MENU 3-7PM
EL TAPATIO (541) 767-0457
Mexican Restaurant & Cantina
Bob and Bonnie Welcome you to Joe’s Diner
Breakfast, Lunch, Dinner, Catering, and Special Events
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Open Mon-Fri 7am-8pm • Sat 7am-3pm • Sun 8am-3pm
230 E. Oregon Ave., Creswell OR • Phone: 541-895-2700
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Everything made from scratch!
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Salad Bar & Fun Lottery Room
2915 Row River Rd • 541-942-5432
Open Daily for
Breakfast,
Lunch & Dinner
6 a.m.-10 p.m.
Sun-Thurs
6 a.m. - 10 a.m.
Fri. & Sat.
“The little
blue box
with the
food that
rocks”
“Th e best in American comfort food.”
Burgers, Philly Cheese Steaks, Salads, Fish & Chips,
Jumbo Prawns, Soups, Chicken Breast Burgers,
Chicken Strip Baskets, Tots, Fries and lots more!
Call ahead for ready-to-go pick-up orders
Tues-Sat open till late
Corner of 6th and Washington 541-968-1134
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1590 Gateway Blvd. • Cottage Grove • 541-942-7144