Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, August 16, 1995 TAG: 9508160057
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Long
With today's busy lifestyles, there is little time to bake homemade bread or make sauces from scratch. That doesn't mean, however, that you're willing to sacrifice homemade taste or the positive feelings associated with from-scratch cooking.
According to Food Watch, a trend-analysis firm based in Chicago and Minneapolis, consumers want to be involved in the cooking process. It's an important psychological criterion in meal planning.
So, food manufacturers are responding to consumers' growing interest with simple recipes and easily prepared packaged products that can be combined with fresh foods. For example, instead of the old standbys - baked potato, rice or macaroni and cheese - new packaged side dishes have a variety of creamy and savory sauces that add depth to the carbohydrate portion of the plate. For people who think they're too busy to make homemade dinners during the week, here are menu plans and a shopping list to help make cooking from scratch a reality . It only takes 30 minutes or less to create one of the following sensational suppers.
Monday
SKILLET BALSAMIC CHICKEN
2 Tbsp. margarine or butter
4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
2 cups sliced mushrooms (about 6 oz.)
1 large shallot, finely chopped OR 1/4 cup finely chopped onion
1/4 cup balsamic vinegar
1 can (15 oz.) chicken broth
1/2 tsp. dried oregano leaves, crushed
In 12-inch nonstick skillet, melt 1 Tbsp. margarine over medium-high heat and cook chicken, turning once, until done. Remove to serving platter and keep warm.
In same skillet, melt remaining 1 Tbsp. margarine over medium-high heat and cook mushrooms and shallots, stirring occasionally, 3 minutes. Add vinegar and bring to a boil over high heat. Continue boiling 2 minutes or until liquid reduces by half. Add chicken broth and oregano. Continue boiling 10 minutes or until sauce has reduced by about half.
To serve, pour sauce and vegetables over chicken. Serve with fresh tomato salad and warm Italian bread or croissants, with a side dish of Alfredo or Parmesan Noodles & Sauce. Makes about 4 servings.
- TASTE-TESTED RECIPE FROM THE LIPTON KITCHENS Tuesday
FISH STEAKS & WARM SALSA
4 swordfish, cod or halibut steaks (about 6 oz. each)*
2 medium tomatoes, diced
3 green onions, chopped
1 Tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried oregano leaves, crushed
1 to 2 tsp. lime juice
Broil or grill swordfish until fish flakes. Remove to serving platter and keep warm.
In medium saucepan, combine tomatoes, green onions, ketchup, salt and oregano. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 5 minutes. Stir in lime juice.
Serve salsa, warm or at room temperature, over fish. Garnish, if desired, with lime wedges. Serve with a cucumber and onion salad, dinner rolls and a side dish of Spanish-style rice & sauce. If using chicken or turkey, try serving with chicken-flavor rice & sauce. Top it all off with fruit sherbet or sorbet for dessert. Makes about 4 servings.
*Variations: Use 4 boneless, skinless chicken breast halves (about 11/2 lbs.) or 4 turkey cutlets (about 11/2 lbs.) and grill or broil until done.
- TASTE-TESTED RECIPE FROM THE LIPTON KITCHENS Wednesday
CHICKEN ZUCCHINI CASSEROLE
1 package chicken-flavor rice & sauce
2 cups water
1 Tbsp. margarine or butter
1 Tbsp. olive or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 tsp. dried basil leaves, crushed
2/3 cup shredded fontina or mozzarella cheese (about 2 oz.)
Preheat oven to 375,F. Prepare rice & sauce with water abd margarine according to package directions.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat and brown chicken, stirring occasionally, 5 minutes or until chicken is done. Remove from skillet.
In same skillet, cook zucchini, red pepper and basil over medium heat, stirring occasionally, 4 minutes or until vegetables are crisp-tender.
In 11/2-quart casserole, layer half of the rice & sauce, chicken, vegetables and cheese; repeat. Bake uncovered 10 minutes or until cheese melts. Makes about 4 main-dish servings.
- TASTE-TESTED RECIPE FROM THE LIPTON KITCHENS Thursday
RESTAURANT-STYLE FETTUCCINE
1 package Alfredo noodles & sauce
11/2 cups water
1/2 cup 2% milk
2 Tbsp. margarine or butter
1 medium onion, coarsely chopped
1 clove garlic, finely chopped
2 ounces prosciutto, coarsely chopped*
1 cup frozen peas, thawed
Prepare noodles & sauce with water, milk and 1 Tbsp. margarine, according to package directions.
Meanwhile, in 10-inch skillet, melt remaining margarine over medium heat and cook onion and garlic, stirring occasionally, 2 minutes or until soft. Add prosciutto and peas; heat through. Toss with hot noodles & sauce. Sprinkle, if desired, with chopped fresh basil and cracked black pepper. Makes about 2 main-dish servings.
*Or use 2 ounces cooked ham or 4 strips cooked bacon.
- TASTE-TESTED RECIPE FROM THE LIPTON KITCHENS Friday
BEEF & ROTINI TOSS
1 package 3-cheese rotini pasta & sauce
12/3 cups water
1/2 cup 2% milk
1 Tbsp. margarine or butter
1 pound ground beef
1 medium onion, chopped
1 can (14 oz.) whole peeled tomatoes, drained (reserve 11/4 cup liquid)
1 package (10 oz.) frozen broccoli spears, thawed and cut into bite-size pieces
2 Tbsp. plain dry bread crumbs
2 tsp. melted margarine or butter
Prepare pasta & sauce with water, milk and 1 Tbsp. margarine, according to package directions.
Meanwhile, in 10-inch skillet, brown ground beef with onion over medium-high heat; drain.
Add tomatoes, stirring to break up. Add broccoli and reserved liquid. Bring to a boil over high heat. Reduce heat to medium and continue boiling 5 minutes. Remove from heat and stir in pasta & sauce. Turn into 11/2-quart shallow casserole dish and sprinkle with bread crumbs combined with melted margarine. Broil 2 minutes or until bread crumbs are golden brown. Makes about 4 servings.
- TASTE-TESTED RECIPE FROM THE LIPTON KITCHENS SHOPPING LIST
FOR MENUS ON PAGE 8 MEAT
2 to 21/4 pounds boneless, skinless chicken breasts
1 pound ground beef
4 swordfish, cod or halibut steaks (about 6 oz. each)
2 oz. prosciutto or cooked ham
FRESH PRODUCE
1 large zucchini
1 medium red bell pepper
4 medium tomatoes
1 package mushrooms
2 cucumbers
1 large shallot
3 medium onions
3 green onions
garlic
FROZEN FOOD
1 package frozen peas
1 package frozen broccoli spears
fruit sherbet or sorbet
PANTRY
You may already have some of these items on hand:
balsamic vinegar
lime juice
salt
ketchup
dried oregano and basil leaves
olive or vegetable oil
plain bread crumbs
bottled salad dressing.
DAIRY
2 oz. shredded fontina or mozzarella cheese
1 quart 2% milk
margarine or butter
OTHER GROCERIES
1 can (14 oz.) whole peeled tomatoes
1 can (15 oz.) chicken broth
loaf of Italian bread
croissants
dinner rolls
Rice & Sauce -Chicken-Flavor; Spanish
Noodles & Sauce - Alfredo; Parmesan
Pasta & Sauce - 3-Cheese Rotini
- THE LIPTON KITCHENS
by CNB