—Uncarter Farming. Saturday. Oct 26.1974 38 YOUR BUDGET Here is a chicken dish which won't bruise your food budget. A flavorfdl way to make the most of your food dollar. Saucy Chicken-Pilaf is a one-dish dinner to tempt the taste buds of your family with its savory aroma as it simmers to doneness atop your range. An economical cut-up fryer chicken, a can of whole tomatoes and a package of frozen rice pilaf are the recipe mainstays. You’ll like the built-in convenience of the rice pilaf. A flavorful blend of long grain white rice with bits of mushrooms and onions, it comes in a stay-perfect pouch, guaranteeing you perfect, fluffy rice every time... with no messy pan to clean afterwards. As any good cook knows, the solution to tasty eating on a budget lies in how creatively you combine well liked foods - this recipe is a good illustra tion! Budget your time t 00... prepare Saucy Chicken-Pilaf m your prettiest tote-to-the tabie skillet. Quick Scalloped Potatoes 1 package (9 oz) crinkle cut potatoes 1 can (lO'/z oz) condensed cream of celery soup I teaspoon onion powder 1 teaspoon monosodium glutamate !A teaspoon salt Dash white pepper V 2 cup American cheese, grated * Place Crinkle Cut Potatoes in a 1-quart casserole Combine a>V pour over Potatoes. Sprinkle cheese over top. Bake at 4uu for 30 minutes Makes 4 delicious servings \W\\\'\\\W.','.\',K'//,'i- *. aavvv».-* •'.' BALANCE • 1 fryer chicken, cut-up Salt and pepper 1 16-oz. can whole tomatoes, purced Vi cup chopped onion Vz cup chopped green pepper '/z teaspoon garlic salt 2 tablespoons sherry Vz teaspoon salt V* teaspoon pepper I 12-oz. package rice pilaf (rice with mushrooms and onions) frozen in the stay perfect pouch Sprinkle salt and pepper over chicken and brown in large skillet; drain off excess fat. Stir in all remaining ingredients except rice. Cover and simmer 1 hour or until chicken is tender. Cook rice according to package direc tions; just before serving, stir into chicken-tomato mixture. Serves 4. SAUCY CHICKEN-PILAF lET-ZS-I-jX-j ZUCCHINI SUPREME 6 zucchini squash, medium to medium small Vz cup diced onion 1 cup sliced frozen mushrooms 2 tablespoons minced parsley % cup diced tomato, (canned or fresh) % pound sausage, crumbled Sprinkle chopped chives over a low calorie cole slaw made with green cabbage, carrots, green pepper, chopped celery and tossed with buttermilk and seasonings for a salad dressing. Commercial low calories salad dressings have a less monoto nous taste when freshened with a few drops of lime juice and frozen chopped chives. LOW CALORIE IDEAS USING FROZEN CHOPPED CHIVES « « ♦ Wash zucchini, cut offends, do not pare. Cook covered in boiling salted water 5 minutes Halve lengthwise, remove pulp with a spoon. Save 1 cup pulp. Saute onion in a skillet coated with corn oil. When onion is half cooked, add mushrooms; continue to saute until mushrooms are cooked. Try lowering the calories in deviled eggs by mixing yolks with mustard and a few drops of non-dairy coffee creamer and plenty of chopped chives. »* >c # Use those very thin rice or whole wheat wafers (5 to 7 cal ories each) and sprinkle each with a tablespoon of grated Cheddar cheese. Sprinkle with chives and broil until cheese melts. Add 1 cup reserved zucchini pulp, parsley, tomato, and sausage. Cook 5 minutes over medium heat. Fill zucchini shells. Place in a shallow bak ing dish. Bake at 350° F. cov ered for 25 minutes. Remove cover, bake 10 minutes longer. Serves 6. Tired of the taste of-cottage cheese - add sweet pickfe relish and chopped chives for a surprise taste - great with fruit salads. * * ♦ Dissolve low calorie lemon gelatin in hot broth or con somme. Add lemon or lime juice to taste and chopped chives. Chill until firm. Chop and serve m small bowls as an appetizer.
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