Newspaper Page Text
Page 12-B
I — Griffin Daily News Wednesday, January 5,1977
I Oriental rice something extra
By Aileen Claire
■ NEA Food Editor
Oriental recipes always
seem to call for rice, and a
stir fry beef concoction which
also includes green beans,
mushrooms and tomato
fl J wedges is no exception.
However, the rice takes on ex
tra flavor and nutrition when
|M V wheat germ is added to it. For
fl— more decorative serving, put
HU -p the rice-wheat germ mixture
in a ring mold and top with the
stir fry beef This is a quick
N ( • meal to make. Serve with
M ' —
■ >
tpMake molds
11 I
K : for main
1 1
I
B' 1
>' Aileen Claire
•NEA Food Editor
■ 1 'e
■i > Variety in molded gelatin
R < i ’salads is as far-reaching as a
H < book’s imagination. A hand-
■ i and very delicious
R ( cheese mold combines
R u dark sweet cherries and
I < 'jcream cheese with an extra
E < i surprise of pecans and stuffed
I ( i olives. Semi-dieters will find
I , fthis satisfying as a luncheon
I , course when served with crisp
I ( slettuce and celery wedges. A
I ( chicken salad also
’ jmakes a one-course meal and
' noth salads are excellent ac
companiments with favorite
I i * meats or poultry.
I ' * CHERRY CHEESE MOLDS
[- i 1 can (16 ounces) dark sweet
I' j cherrie.
I 1 1 package (3 ounces) black
I < • cherry or cherry flavor
I i i gelatin
I ( ) 1 cup boiling water
I( , 1 package (3 ounces) cream
( - cheese
I' 1/4 cup chopped pecans (op
j tional)
1 1/4 cup sliced stuffed olives
<1 Drain cherries, measuring
i, syrup. Add water to syrup to
<, make I cup. Chop cherries and
set aside. Dissolve gelatin in
boiling water. Add measured
< liquid. Chill until slightly
| thickened. Meanwhile, form
f cheese into small balls. Fold
< into gelatin with cherries,
(■ pecans and olives. Spoon into
( individual molds. Chill until
* firm, about 3 hours. Unmold.
4 Serve with crisp greens, if
, desired Makes three and one
’ half cups or 7 servings.
i
: MOLDED CHICKEN SALAD
L 1 package (3 ouncea) lemon
flavor gelatin
' 1/2 teaapoon aalt
1 cup boiling water
1/2 cup cold water
Dash of pepper
3 1/3 cup mayonnaiae
I'A cupa diced cooked chicken
1 or turkey
< 1/2 cup finely chopped celery
I
< Dissolve gelatin and salt in
boiling water. Add cold water
and pepper. Chill until slightly
* thickened. Blend in mayon-
* naise. Then fold in chicken
i and celery. Pour into a 4-cup
■ mold or individual molds.
. Chill until firm, about 3 hours.
Unmold. Serve with crisp
salad greens, if desired.
( Makes about 3 cups or 6 ser-
' vings.
t (NEWSPAPER ENTERPRISE ASSN I
n-
Basic I
H
string beans I
i i
i
! 1-4 lb. bacon, salt pork, or
i ( steak -of-lean
( 3 qts. (approx.) water
2 lbs. string beans
2 tsp. salt
1 Black pepper to taste
! 1 tsp. crushed red pepper
I
I
I Cook meat 1W hours. String the
j beans. Sprinkle with seasoning
j and cook, covered, about 30 to
, 40 minutes over low heat until
beans are tender but not over
cooked.
Ham hocks or smoked ribs and
white potatoes cooked in the
J string beans make this a com
plete meal. 6 Servings.
Mustard
green fry
2 lbs. mustard greens
Vi lb. thick-sliced bacon
Salt and pepper to taste
Liquid hot sauce
Cook greens 25 minutes ac
cording to any of the above
recipes. Fry bacon until quite
crisp. Add drained greens and
seasonings and a dash of liquid
hot sauce. Cook, mixing and
turning, about 10 minutes. 4
servings.
your favorite fruit mixture
such as pineapple and
tangerines or mandarin
oranges and tea.
WHEAT GERM RICE
WITH STIR FRY BEEF
2 cup. ric.
1/2 cup vacuum packed wheat
germ (regular)
I'A pounds lean boneless beef
chuck steak
Instant unseasoned meat
tenderlzer
Pepper
1 clove garlic, minced
2 tablespoons oil
1 (10-ounce) package frozen
— - —e
’ OGBR AIF A Copyright 1977—The Kroger Co. Quantity Right. Reserved
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vavngs. /
cut green beans
1/2 pound fresh mushrooms,
halved or quartered
1 (1-pound) can tomato
wedges
1/2 cup dry sherry or con
somme
2 tablespoons cornstarch
I'A teaspoons salt
1 teaspoon basil
1 teaspoon tarragon
Cook rice according to
directions on package. Mix
with wheat germ and pack
into buttered 6-cup ring mold.
Keep hot. Meanwhile, prepare
beef according to directions
on label of meat tenderizer.
Sprinkle with pepper. Cut beef
into thin strips. Cook with gar
lic in oil in large skillet over
high heat, tossing and stirring
until browned. Add green
beans and mushrooms. Cover
and continue cooking, stirring
often, 5 to 10 minutes or until
tender. Add undrained tomato
wedges. Stir in wine mixed
with cornstarch, salt, basil
and tarragon. Cook, stirring
until sauce comes to boil and
thickens. Invert wheat germ
ring onto plate. Fill with stir
fry beef. Makes 6 servings.
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MOLD RICE and wheat germ and top with a tasty stir fry beef.