—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
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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.