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PAGE 6B
-FORSYTH COUNTY NEWS—WEDNESDAY, OCTOBER 10, I**4
Food
Farmer’s market is a living recipe for vegetable stew
A farmer’s market is a living rec
ipe for vegetable stew. There is the
com and the cauliflower, the peppers
and the potatoes, the broccoli and the
beans. When you put them all to
gether in a creative way and cook but
not overcook them, you have this
thing called a vegetable stew.
As with meat stews, vegetable
stews are most popular when the
weather cools down. But the best
season for these savories is now, a
time when vegetables are so plentiful
they’re cheap and when they are so
fresh and finn they’ll stand up to
serous cooking.
The problem with vegetable stews,
and there is one, is that leftovers,
reheated too many times, begin to
loose their identity and form a puree.
1 have a friend who rather prefers
these stews that way but I like my
vegetables identifiable. To ensure
that they stay that way I make the
stew and then heat for serving only
the amount I intend to use at a meal.
The happy alternative is having a
party and sharing the stew.
Because of the number of ingre
dients called for, vegetable stews
require rather a big pot. As there is
no way to determine how much liquid
a given vegetable will give off it is
best to be prepared to reduce or
increase the amount of liquid called
for.
Vegetable Stew
3 tablespoons vegetable oil
2 ribs celery with leaves, chopped
1 medium green pepper, cut into V«-
inch strips
3 cloves garlic, minced
Water
6 new potatoes
6 small white onions
3 ripe tomatoes, peeled and cut into 1-
inch chunks
2 large carrots sliced
1 small head cauliflower, broken into
flowerets
1 medium yellow summer squash,
diagonally cut Into v«-inch slices
2 cups tomato juice
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
V* teaspoon dried dill weed
Vb teaspoon pepper
2 bay leaves
1 cup fresh or frozen peas
1 cup fresh or frozen com
4 teaspoons cornstarch
In a 4-quart Dutch oven over me
dium-high heat, heat oil until hot.
Add celery, green pepper and garlic;
cook until tender.
Stir in 1 cup water, potatoes and
remaining ingredients except peas,
com and cornstarch; bring to a boil.
Reduce heat to low. Cover and sim
mer SO minutes.
Stir in peas and com. Cover and
cook S minutes or until tender.
In a small bowl stir together
cornstarch and M» cup water until
smooth. Stir into vegetable mixture.
Cook, stirring constantly, until mix
ture boils and thickens. Remove bay
leaves. Makes 8 servings with 185
calories per serving.
Mixed Vegetable Stew
4 cups eggplant In to-inch cubes
2 cups zucchini In Vb-inch cubes
2 cups yellow squash In Vb-inch cubes
Mi cup oil
1 cup sliced swoet red pepper
1 cup sliced great pepper
2 cups chopped onions
1 teaspoon minced garlic
2 cups cauliflower flowerets
1 cup sliced carrots
lVb cups green beans
2 cups diced potatoes
Mi cop sliced celery or celeriac
1 cup beef or chicken broth
Chopped fresh herbs
Freshly ground pepper
Heat Mi cup oil in a large saute pan.
Saute eggplant and squash in batches
until lightly browned, add additional
oil as needed. Drain eggplant and
squash; (dace in a large casserole,
lightly saute peppers; add to the
casserole. (Peeled peppers do not
need to be sauteed.) Saute the onions
until wilted, stir in the garlic, cook for
30 seconds and add to casserole. Stir
in the remaining vegetables and the
broth. Bring the broth to a boil, cover
and (dace in a preheated 350-degree
oven. Cook for 30 minutes, uncover
the pan and cook, stirring occasion
ally, 30 to 40 minutes longer, until all
vegetables are tender and the juices
have thickened Add herbs and sea
son with salt and pepper to taste.
Save hot, warm or odd. Makes 10 to
12 cups. There are 165 calories pa
cup based on 11-cup yield.
Note; Vegetables can be swapped
or amounts changed in this recipe
with no problem.
Simmer covered on top of the stove
if you prefer. Uncover near the aid of
the cooking time.
Add rice to thicken the stew.
Add peas and com at the end of the
cooking time.
Use small white onions, baby pota
toes, turnips etc.
Freweh Vegetable
Stew
1 pound lentils (2 cups)
5 cups water
3 tablespoons vegetable oil
2 leeks, well washed and thinly sliced
1 dove garlic, finely chopped
2 stalks celery, thinly sliced
4 carrots, diced
4 large potatoes, diced
1 small white turnip, diced
1 1 16-ounce) can peeled tomatoes,
drained
2 teaspoons salt
y* teaspoon freshly ground black
pepper
1 teaspoon leaf thyme, crumbled
1 tablespoon chopped fresh parsley
Pick ova and wash the lentils and
place in a heavy kettle a Dutch oven.
Add the water and bring to a boil.
Cover and simmer 50 minutes, or
until lentils are almost tender
Meanwhile, heat the oil in a skillet
and saute the leeks until tender. Add
Imlasggi
TOWEL I
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m £ - ---“-each size
US*# W with $25 IN REGISTER TAPES $399 WITHOUT
ySmX/ HURRY! THIS OFFER ENDS
OCTOBER 20,1984.
USD,A. CHOICE BONELESS
BOTTOM ROUND OR
Rump
Roast
$l7B
HORMEL SUPER SEIECT-FRESH
Pork Steaks
l 2 *
BAVARIAN SAUSAGE
POLISH Kit LHASA OR SMOKED PORK <#ll9
Sousogo Ring ~ . *1 2
BAVARIAN SAUSAGE sll9
Braunschweiger PKG 1
BAVARIAN SAUSAGE * A4A
Welswurst Jtt 5 2 4
BAVARIAN SMOKED CA4Q
Polish Kielbasa. . ttS 2
BAVARIAN SAUSAGE PANA
Bratwurst » 2
BAVARIAN SAUSAGE k A Q
Knockwurst » *2
BAVARIAN <l7O
Ring Bologna .. . 38f 1
CORTLAND VALLEY
Sauerkraut
I .79* 1
FOOO GIANT-FULLY COOKED (HALVES)
Boneless Hams
I St* I
US D A CMOtCE-AMERICAN—C 0 V
Whole Leg-O-Lamb
SIBB..
LB dlk w
OSCAR MAYER
Sliced Bacon
$l9B
RB M
PKG ■■■
•TOM ADORES!:
• HIGHWAY It, &AHICR VILLAGE - COAMING
OPEN • • HON. IAT., 10 7 SON.
the garlic, celery, carrots, potatoes
and turnip and saute, stirring over
low heat 10 minutes.
Add the vegetables to the lentils.
Add tomatoes, salt, pepper and
thyme and simmer 20 minutes, un
covered a until vegetables are ten
da. If there is excess liquid, mash
some of the lentils with a potato
masher to thicken. Sprinkle with
parsley. Makes 8 servings. There are
295 calories when made with water,
a 325 when made with broth.
COUNTRY PRIDE
GRADE A"FRESH
Mixed Fryer
Parts
USD* CHOICE-BONELESS BOTTOM
Round Steak
n 9B
FROZEN FOODS
FOOO &ANT-AU VARIETIES t
Vegetables W 99
•***’ $049
Fried Chicken . . . Sff 5 2
SAUSAGE PEPPERONI COMBINATION
Mr. P's Pizza
FARMERS SELECT <1 ftO
French Fries 1
FOOO GIANT
Whipped Topping Jcft OD
BANQUET-APPLE OR PEACH <1 AO
Fruit Pies Sff 5 1
PET RITZ 9 INCH a a.
Pie Shells S? 69
FRESH DAIRY
FIORIOA GOIO PERMHJM < 1 < Q
Orange Juice .. . CARTON I
SWISS MISS CHOCOLAtT ....
Pudding Bars .. . 5 1*
fooo giant cmedoar or mozzarella a a.
Shredded Cheese tU 69
PHILADELPHIA PLAIN A £
Cream Cheese . . PKG 9 W
5 COUNT-BUTTfR-ME NOTS a .. ..
Merico Biscuits 3 CANS I
ALL FLAVORS
Mayfield Ice Cream
s^l9
HALF
GALLON Ml
KRAFT -MARGARINE
SoftParkay £ s | o9
Cbotent
(Israeli Vegetable
Stew)
1 pound dried lima beans (about Vh
cups)
M« cup vegetable oil
3 large onions, finely chopped (3
cups)
2 cloves garlic, finely chopped
4 tomatoes, peeled, seeded and
chopped, or 1 (1-pound) can
tomatoes
6 medium-size red-skinned potatoes,
CREAMY, REAL
Kraft
's■l39
32-OZ
JAR m
LIMIT 1 PLEASE
MOUNTAIN DEW,
Pepsi Or
Diet Pepsi
$149
3-LITER
BOTTLE ■■■■
SALISBURY STEAK OR TURKEY
Banquet Buffets
$-149
32-OZ
PKG A
WHIPPED
Sunnyland Spread
„ 99*
NATIONAL BRAND
KRAFT SALAD DRESSING ....
Miracle Whip ... 72 *1 79
DUNCAN HINES-ALL VARIETIES
Choc. Chip Cookies
$139
12 02 ■
PKG
Mac. It Cheese 2&. 88*
1000 ISLAND 1000 ISLAND A BACON CREAMY CUCUMBER
TACO BACON A TOMATO OR BACON A BUTTERMILK
Salad Dressing
$149
8-OZ H
BOTTLE
NEW -CAMPBEI L S HOME STYLE t\C
Tomato Soup . . . V 39
LONG GRAM *1 £
Mahatma Rice. . . 39
ROOOENBERRY S
Sweet Salad Cubes
QQC
orvkle reoenbacher <#l97
Popcorn *3? 2
Evaporated Milk 2 ’<&! 86
»C OFF LABEL -FOR DISHES <906
Dawn Liquid .... £& 1
ALL VARIETIES MIX EXCEPT SUGAR FREE
Carnation Hot Cocoa
sll9
12-CT ■
BOX
scrubbed
2 teaspoons salt
Mi teaspoon freshly ground black
pepper
Mi teaspoon ground cinnamon
Mi teaspoon ground cumin
1 bay leaf, crumbled
Mi cup pearl barley
6 cups water
Pick ova beans, wash well and
(dace in a large bowl with water to
cover to a depth of 2 to 3 inches. Soak
at roan temperature overnight.
In a large kettle or Dutch oven heat
the oil and saute the onions until
tender but not browned. Add the
garlic and cook 1 minute. Drain the
beans and add to the kettle with the
tomatoes, potatoes, salt, pepper, cin
namon, cumin, bay leaf, barley and
broth. Preheat oven to 200 degrees.
Bring to a boil, cover very tightly
(this is important) and bake at 200 to
250 degrees a minimum of 6 hours and
up to 24 hours. Makes 6 servings.
There are 480 calories per serving.
WHITE OR ASSORTED
Scott
Paper Towels
1-ROLL
PKG
CONTADINA
Tomato
Sauce
4 s i
cans
EASTERN-LOOSE-100 CT SIZE
Red Del. Apples
10*1
EASTERN-DELICIOUS
Golden Apples
99*
BAG
FRESH PRODUCE
DELICIOUS
Rome Apples
1 ,99* 1
IMPORTED || .
Granny Smith Apples B 89
Avocados . . (ACM 59
top quality #9#l*
Yellow Onions 89 c
Rutabagas , 29
CY FRESH _ _ .
Broccoli . bunch 99
ZEBBtf S VEGETABLE _ _
Fry Mix 2 ™ 99
FRESH CRISP n n f
Romaine Lettuce . . .«69
REO RWE #l#l£
Cherry Tomatoes BASKET 99
Green Onions . . 3 BUNCHES I
KRAFT GRAPEFRUIT OR
Orange Juice .. . bottle I
FRESH BAKERY
food Giant-brown A SERVE a A £
French Roils . . . . w 69
FOOD GIANT
Old Fashion Bread
I » 49*
PRICES GOOD WED , OCT. 10
THRU SAT., OCT. 13,1984
WE RESERVE THE RIGHT TO LIMIT QUANTITIES
NO SAIES t 0 DEALERS OR RESTAURANTS
we Gladly accep t uS D a food stamps