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European Stars and Stripes Newspaper Archive: August 14, 1992 - Page 15

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Publication: European Stars and Stripes

Location: Darmstadt, Hesse

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   European Stars and Stripes (Newspaper) - August 14, 1992, Darmstadt, Hesse                                Planning turns leftovers into a feastBy JAN MORRISCox News ServiceWHAT TO DO? You've got 30 minutes tocome up with something for dinner andnothing in mind.Comfort foods? We're joking — right?Not necessarily.Foods that can be whipped up quickly, yet taste asthough they were at it in the oven for hours are notmysterious, but instead a result of easy planning.Leftovers are the answer. You'll have them if you followa game plan. Cook one meal sometime in the week thatwill result in leftover meats or proteins —beans, ham,turkey or chicken. The things you can do with those itemsare numerous and quick.So essentially, we're telling you you'll have at least twomeals from one; more if you're a small family.Start with a turkey breast. Use a small one if you'recooking for two or three — you'll still have plenty left overbecause it's all meat. Roast it — on the stove top desired— and make a traditional turkey dinner with it.For the next night, you can buy or make a two-crust piedough, mix your turkey with a few ingredients, and have ahomey turkey pot pie, something even the bachelor orlone cook can handle. They freeze great and travel well tothe office microwave for lunch.It's a hearty, filling soup you want? No problem. Youcan start with canned beans if you don't want to fool withovernight soaking and cooking.Red beans with some quick-cooking sausage givesyou red beans and rice — a serious comfort food that willmake you wish you were in New Orleans as a bonus. Ameal of cubed ham and canned butterbeans alsoqualifies - it will take 45 minutes for that dinner to be onthe table after you open the can.Remember macaroni and cheese? It can be baked intoa scrumptious casserole. Use wide egg-free noodlesinstead of elbow macaroni, and choose a low-fat cheeseand yogurt to make it healthful. Vegetables such asbroccoli are a natural with this dish, but our leftovercubed chicken or turkey and mushrooms can be tossedinto it and you've got a one-dish meal that can be set outfor company. A salad and fresh bread probably make thisa 60-minute meal.Try our recipes for some quick, comforting foods.GOLDEN HARVEST CHICKEN POT PIEPie dough for a two-crust pieFilling:1 medium onion, sliced thin1 tablespoon cooking oil2 tablespoons plus 1 teaspoon all-purpose flour2 tablespoons very low sodium Instant chickenbouillon granulesVz teaspoon dry thyme leaves1/4 teaspoon pepper1 cup skim milk2 cups cooked potatoes, cut In 16-Inch cubesS&S: FileAdd salad to leftover chicken for an easy meal.2 cups cut-up cooked chicken breast, see note11/2 cups frozen peas and carrots, thawed, orvegetables of your choice% cup frozen corn, thawed1 tablespoon snipped fresh parsley or 1 teaspoondried parsleyMake crust, or use store-bought — have thawed andready to fill.Make filling: Heat oil in 3-quart saucepan over mediumheat. Add onion; cook, stirring often, until tender.Combine flour, bouillon granules, thyme and pepper; stirinto onion mixture. Cook, continuing stirring, for 1 minute.Stir in milk gradually; cook and stir until mixturethickens. Remove from heat.Stir in potatoes, chicken, peas and carrots, corn andparsley. Spoon hot filling into unbaked 9-inch shell.Preheat oven to 375. Moisten edge of bottom crustwith water. Lift top crust onto filled pie. Fold top edgeunder bottom crust; flute or press together with a fork.Cut slits or design in top crust for steam vent.Bake pie 35 to 45 minutes or until chicken filling beginsto bubble and crust edges are brown.Makes 8 main-dish servings.Note: Cooked turkey or ham can be used in place ofchicken, measure for measure.QUICK RED BEANS AND RICE2 pounds cooked red beans, or equivalent ofcanned beans, with liquid1 pound link spicy smoked sausage — optional1 tablespoon vegetable oil1 small onion, diced1/4 cup chopped celery leaves2 garlic cloves, mincedrt teaspoon salt1 bay leaf1/4 teaspoon cayenne pepper — use black pepperfor milder flavor1/4 teaspoon hot pepper sauce, or to taste3 cups hot cooked riceGreen onions, cleaned, for garnishCook sausage under broiler; slice into chunks and setaside.Heat beans in 4-quart pot over medium heat. Whilebeans are heating, saut6 onion, celery leaves and garlicover medium heat in 1 tablespoon cooking oil. When justtender but not brown, add to beans.Add remaining seasonings to taste; add sausage tobeans. Sausage also can be served on side.Serve beans with hot cooked rice.LOW-FAT BROCCOLI-NOODLE CASSEROLE1 tablespoon corn-oil margarine2 tablespoons vegetable broth, either homemade orcanned2 cups fresh broccoli, chopped1 pound fresh mushrooms, chopped1 cup onion, chopped1/4 cup white wine — optional (use more broth forliquid)1/2 teaspoon salt — optional1/£ teaspoon pepperEgg substitute equivalent of 3 eggs (or use 3 wholeeggs)3 cups low-fat cottage cheese1 cup low-fat plain yogurt2 cloves garlic2 teaspoons fresh basil or 1 teaspoon dried basil8 ounces egg-free wide noodles, or noodles of yourchoice1/4 cup bread crumbs2 ounces low-fat shredded Cheddar or MontereyJack cheesePreheat oven to 350.In a large skillet, heat margarine and vegetable brothover medium heat. Add broccoli, mushrooms and onion;saut6 for 10 minutes. Mix in wine, salt and pepper,remove from heat.In a large bowl, beat egg substitutes with wire whisk.Add cottage cheese, yogurt, garlic and basil; set aside.Meanwhile, cook noodles according to packagedirections just until tender; drain well. Put in large bowland toss with egg mixture. Add vegetables; mix well.Spray a 9-by-13-inch baking dish with cooking spray.Spoon in noodle mixture. Sprinkle with bread crumbs andshredded cheese; cover.Bake for 30 minutes, then uncover and bake 15minutes longer.Makes 8 servings.Note: Cooked chicken, fish, turkey or ham can beadded to this dish if desired. Other vegetables, such asgreen beans, carrots, cauliflower, cabbage or slicedzucchini can be used in place of or with broccoli.Fast and fancy now possible with gourmet meals in a boxBy NITA LELYVELDThe Associated PressFOOD MIXES ARE once again hotin America's kitchens, but not theold yellow cake and plain pancakevarieties that have been aroundsince the 1950s The new mixes aregourmet, anrl ttiey're sold at gourmetprices.These days, it's scones, not cake. Andpancake mixes come in dozens of flavors,from buckwheat pecan to wild cranberry.People still want the same conveniencethey were looking for when Betty Crockermade her mark, but now they're moresophisticated. They want ethnic andregional foods, and they want homecooking that's restaurant quality."Everyone talks about nesting in the'90s. People want to be at home, theywant to be together, but they don't want tohave to work too hard to make thingsnice," said Mark Bonebrake, co-founder ofNorthwest Specialty Bakers of Portland,Ore., which markets more than a dozenDassant Gourmet Mixes for breads,scones and brownies. "They're willing topay for the smell of bread baking in theirkitchens."Bonebrake's company was one of manyshowing off gourmet mixes recently at theInternational Fancy Food & ConfectionShow in Washington.There are mixes for cheesecake,margaritas and cobblers, and mixes forpotato salad, black bean soup, pizzacrusts and dessert syrups.Most require only one or two easy-to-find additional ingredients.Dassant sells six beer-bread mixes —from the company's classic recipe tofocaccia, Parisian dill onion and southerncorn varieties. At about $3.50 each, they'renot exactly cheap, but Bonebrake believesthey're an "affordable indulgence." Justadd beer and stir and the bread dough isready for the oven.Mixes for old English scones andBelgian truffle brownies are just as easy.And the results taste absolutelyhomemade.These mixes — from their stylizednames, jazzy flavor mixes and distinctive,gift-box packaging - are aimed atupscale buyers, the cooks who oncebought only fresh ingredients, spent hourspreparing meals with the latest kitchenequipment and turned up their noses atanything in a box or bag."People get so busy now. But they wantto maintain the illusion that they have timefor home cooking," said Char Pfaelzer,who founded Pelican Bay Ltd. mixes in1981. "And the mixes are so much betterthan just opening a can."Like most of the gourmet mixPage 16 THE STARS AND STRIPES Friday, August 14, 1992companies, Northwest Specialty Bakerssells mainly to gourmet stores and foodcatalogs.Pelican Bay of Clearwater, Fla., haseven managed to sell a mix to the famoustoy store, FAO Schwarz. That's becausePelican Bay also markets a line of mixesfor kids, which come in big buckets, withshovels included for mixing. There's the "Ican bake dirt cake with mud frosting" mixthat's really for an Oreo cookie crumbcake. There's also a pickling kit for childrenthat lets them make bread and butterpickles just by adding the cucumbers andsome vinegar.All the gourmet mixes emphasize theirhigh-quality ingredients. None includeartificial preservatives."I think 40 years ago, Betty Crockerprobably had mixes that tasted a lot likethese," said Bonebrake. "But mostsupermarket mixes are so artificial nowWe offer an alternative."  

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