Newspaper Page Text
Top-of-the-stove macaroni fish stew
By Aileen Claire
NEA Food Editor
A departure from a regular
macaroni casserole combines
macaroni and haddock or sole
fillets for top of the stove
cooking.
This special stew includes
onion, celery, green beans and
carrots making it a one-dish
meal that takes less than 40
minutes to prepare.
Serve with a mixed green
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salad, homemade bread and a
fruit compote for a well
balanced, nutritious meal
This macaroni fish stew
makes an ideal dish for those
busy Saturday evening family
meals.
MACARONI FISH STEW
1 cup thinly sliced celery
1/3 cup thinly sliced onion
1/4 cup butter or margarine
1 package (1 pound) frozen
haddock or sole fillets, par
tially thawed, cut in cubes
2 teaspoons salt
1 small clove garlic, crushed
1 bay leaf
1 can (16 ounces) cut green
beans, undrained
1 can (16 ounces) sliced
carrots, undrained
2 cups uncooked elbow
macaroni (8 ounces)
2 cups milk
Cook celery and onion in
butter until crisp-tender. Add
fish, salt, garlic and bay leaf.
Drain bean and carrot liquids.
Add enough water to
vegetable liquid to measure
one and one-half quarts. Stir
into fish mixture. Simmer 15
minutes; bring to boil.
Gradually add uncooked
macaroni. Boil 10 minutes,
Fresh Approach
Wise cook knows
about her potatoes
r • W
iPotato
By Aileen Claire
NEA Food Editor
Potatoes are one of the best
liked and most useful of all
vegetables and potatoes are
not fattening. A medium-sized
potato has no more calories
than a large apple.
SELECTING FOR USE:
Round white potatoes are
preferred for boiling as they
have a higher moisture con
tent than those generally used
for baking. Norgold Russets
are good for every purpose but
best-liked for baking and
french fries.
SHOPPING TIPS:
Look for firm relatively
smooth, clean, well-shaped
potatoes. Potatoes should not
have bad cuts, bruises, be
silted or have sprouts. Quality
is unaffected by size.
HOW TO STORE:
Cool, dry, dark place. This
will help prevent green tint
stirring occasionally, or until
macaroni is tender. Add
drained vegetables and milk;
heat to serving temperature.
Serve immediately. Makes 4
to 6 servings.
(NEWSPAPER ENTERPRISE ASSN. >
that can occur when
potatoes are exposed to
light. Never store potatoes
in the refrigerator. This
develops a sweet taste.
COOKING TIPS:
Boil potatoes with skins on
in just a bit of water until soft
but not soggy. When done,
skin slips off easily. Vitamins
and minerals are distributed
throughout potatoes, so cook
with peel on when possible.
Potatoes for stew are best
cooked separately, giving
firm but tender potatoes with
character. If a soup is too sal
ty, add a potato cut in half,
boil briskly, remove potato.
When baking potatoes, be sure
to pierce each end with a fork.
Never wrap potatoes in
aluminum foil to bake. This
teams them and this does not
develop fluffy quality.
(Researched with the Fresh
Fruit and Vegetable
Association.)
■ NEWSPAPER ENTERPRISE ASSN. I
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And a few weeks or months later, the plastic will
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gSC Offer expires March 31, 1978. STORE COUPCM —— — B
-Griffin Daily News Wednesday, September 28, 1977
Page 33
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jS* 111 ' ; z
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MACARONI, fish fillets and vegetables combine for a fish stew.
Chicken and celery
By Aileen Claire
NEA Food Editor
Chicken, celery and rice
combine in a Dutch oven or
heavy saucepan for a delicious
dish that requires little atten
tion. This is a good party en
tre, especially for young
couples who are entertaining
on a budget. Serve with a mix
ed green salad and a fresh
fruit sherbet.
EVERGLADES CHICKEN
AND CELERY CASSEROLE
4 tablespoons salad oil
1 (2’/j to 3 pounds) chicken,
cut into 8 pieces
1 cup regular cooking rice,
uncooked
1/2 cup chopped onion
1 clove garlic, finely minced
2 cups water
3 chicken bouillon cubes
2 teaspoons paprika
3/4 teaspoon salt
1/8 teaspoon ground black
pepper
1 stalk Florida celery
1 tablespoon basil leaves
In a Dutch oven or heavy
saucepan heat oil. Add
chicken and brown well.
Remove chicken; set aside.
Add rice, onion and garlic.
Saute for 5 minutes, stirring
constantly. Add water,
bouillon cubes, paprika, salt
and black pepper. Bring to the
boiling point. Return chicken
to Dutch oven. Cover and
simmer for 15 minutes.
< - *:W ,*Ji
1 ■
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■§
CHICKEN AND CELERY casserole makes a good party
dish for a small group.
Meanwhile, trim celery,
removing sufficient leaves to
make one-third cup chopped.
Cut celery into 1-inch pieces
(makes about 6 cups). Add
celery to Dutch oven Cover
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and simmer for 15 minutes.
Add celery leaves and basil.
Continue simmering until
chicken and rice are tender,
about 7 minutes. Makes 4 por
tions.
.NEASI'AI'EK kntekphiseassn i