Northwest NEWS

January 3, 2000

Home & Garden

Dining In: Meals to warm up cold winter nights

spinach pesto

Spinach Pesto with Chicken and Pasta

   2 c. fresh spinach
   1/2 c. packed fresh basil, torn
   1/3 c. low-sodium chicken broth
   1/4 c. grated Parmesan cheese
   1 Tbsp. olive oil
   2 garlic cloves
   3 oz. uncooked fetticine or linguini
   4 small boneless, skinless chicken breast halves
   Vegetable cooking spray

   Combine spinach, basil, broth, cheese, oil, and garlic in food processor or blender container. Process until mixture is finely chopped. Divide spinach pesto in half; set aside. Cook fettucine or linguini as package directs; drain. Arrange chicken on broiler pan sprayed with vegetable cooking spray. Broil 10 minutes; turn chicken over. Spread chicken with half of pesto. Broil 10 to 15 minutes; turn chicken over. Broil 10 to 15 minutes more or until chicken is no longer pink in center. Toss pasta with remaining pesto in large bowl. Serve with chicken. Makes 4 servings.

Turkey Divan

   1 bunch broccoli
   2 Tbsp. soft butter or margarine
   1/4 c. all-purpose flour
   2 c. low-fat milk (1%)
   3/4 c. shredded Mozzarella cheese
   2 Tbsp. freshly grated Parmesan cheese
   Pepper
   3 c. sliced cooked turkey
   Paprika

   Preheat oven to 350 degrees. Cut broccoli into large pieces; peel stems and quarter lengthwise. Cut into 3-inch pieces. In a large pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp; drain well. Place in ungreased 9"x12" baking dish. In saucepan, melt butter or margarine over medium-low heat: stir in flour until smooth. Whisk in milk; cook, stirring frequently, until thickened. Add Mozzarella cheese and one Tbsp. of the Parmesan cheese; stir until melted. Add pepper to taste. Arrange turkey on top of broccoli; pour cheese sauce over and spread evenly. Sprinkle with remaining Parmesan cheese and paprika to taste. Cover and bake for 25 minutes. Uncover and bake for 5 minutes longer or until hot and bubbling. Makes 6 servings.

Hearty Beef and Bean Soup

   1 lb. beef round steak, cut into 1/4-inch pieces
   1/2 lb. hickory smoked bacon, cut into 1/4 inch pieces
   1 large onion, chopped
   2 cans (15 or 16 oz.) butter beans, undrained
   1 can (15 or 16 oz.) red kidney beans, undrained
   1/2 c. ketchup
   3 Tbsp. packed brown sugar
   1 Tbsp. Dijon mustard
   1 Tbsp. Worcestershire sauce

   Cut round steak in 1/4-inch pieces. Set aside. Cut bacon into 1/4-inch pieces. Place bacon and onion in large skillet; sauté over medium heat until browned. Drain. Add beef, bacon and onion to electric crockery cooker. Add beans, ketchup, brown sugar, mustard, and Worcestershire sauce. Cover; cook on low-heat setting for 8 hours or on high heat for 4 hours. Makes 6-8 servings.