Northwest NEWS

February 21, 2000

Home & Garden

Jiffy Mexican Stew

Dining In: This 'n' that

Jiffy Mexican Stew

   2 lb. fully cooked boneless beef pot roast with gravy
   1 c. prepared thick and chunky salsa
   2 medium zucchini, cut lengthwise in half, then crosswise into 3/4 inch thick slices
   1/2 c. frozen corn
   1 can (15 oz.) black beans, rinsed, drained
   Toppings: sour cream, chopped fresh tomato, chopped fresh cilantro

   Remove beef pot roast from package; set aside. Combine gravy, salsa, zucchini, and corn in Dutch oven; bring to a boil. Reduce heat; cover and simmer 5 minutes. Meanwhile, cut beef into 3/4-inch pieces. Add beef and beans to Dutch oven; continue cooking, covered, 13 minutes or until zucchini is tender. Serve with toppings, if desired. Each of the 6 servings contains 316 calories.

Corn Chowder

   15 oz. can canned potatoes, drained
   1 c. low fat milk (2 percent)
   15 oz. can creamed corn
   14-1/2 oz. can reduced sodium chicken broth
   7 oz. can vacuum-packed whole kernel corn
   1/3 c. dried tomato bits
   Pepper, to taste
   6 strips turkey bacon, cut into 1/2 inch pieces, cooked crisp and drained

   Combine half of the potatoes and the 1 c. milk in an electric blender; blend until smooth. Pour into a 2-to-3-quart saucepan. Dice remaining potatoes. Mix diced potatoes and remaining ingredients, except pepper and bacon, into saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes. Season with pepper. To serve, ladle hot soup into bowls or large mugs. Garnish each serving with bacon. Makes 6 servings.

Ham, Swiss and Tomato Rolls

   2 ripe fresh tomatoes
   6 oz. sliced ham, cut in strips (about 1-1/2 c.)
   3 Tbsp. prepared creamy mustard blend
   1 Tbsp. prepared white horseradish (optional)
   4 large hard round (Kaiser) rolls, cut in halves

   Preheat oven to 400. Cut stem ends from tomatoes; slice in large chunks; set aside. In a medium bowl, combine ham, cheese, mustard blend, and horseradish (if using). Gently stir in tomatoes. Remove the inside from the bottom portion of each roll, leaving 1/2 to 3/4-inch thick shells. Place on a baking sheet. Fill each shell with about 1 c. of the tomato mixture; top with upper portion of roll. Bake until heated through and cheese starts to melt, about 15 minutes.

Beef Soup Provencal

   1 lb. lean ground beef
   1 can (15 oz.) white beans, rinsed, drained
   1 can (13-3/4 to 14-1/2 oz.) vegetable broth.
   1 can (14-1/2 oz.) diced tomatoes with garlic, basil and oregano, undrained
   1/2 tsp. dried herbes de Provence, crushed
   4 c. coarsely chopped fresh spinach or escarole
   Shredded Parmesan cheese

   In large saucepan, brown ground beef over medium heat 4 to 5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in beans, broth, tomatoes, and herbes de Provence. Bring to a boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue simmering 5 minutes. Sprinkle with cheese. Each of the 4 servings contains 378 calores, 18 grams fat, 927 mg. sodium, 74 mg cholesterol.

Chicken Jambalaya

   1 Tbsp. unsalted butter
   1 medium onion, chopped
   2-3 garlic cloves, minced
   3/4 lb. boneless chicken breast, cut in 3/4- inch slices
   1 small green bell pepper, seeded and chopped
   1 whole scallion, chopped
   1 bay leaf
   1 tsp. dried thyme
   Pinch ground cloves
   1/4 tsp. red pepper flakes
   4 oz. Westphalin or baked ham, cut in 1/2-inch cubes
   1 c. long-grain white rice, cooked according to package directions

   In a 3-quart Dutch oven, heat the butter over medium-high heat. Sauté the onion and garlic until the onion is translucent, about 4 minutes. Add the chicken and cook, stirring, until the pieces are white on all sides. Add the tomatoes, with their liquid, breaking them up. Mix in the tomato paste, celery, green pepper, and scallion. Add the bay leaf, thyme, cloves, and pepper flakes. Bring to a boil, reduce the heat, and simmer until the chicken is cooked and the sauce has thickened, about 20 minutes. Mix the ham and rice into the chicken mixture. When they are heated through, serve. Note: The flavor of this dish improves when it is kept overnight. It reheats well in the oven, too, so prepare it one to two days before serving. Each of the 6 servings contains 250 calories and 7 grams fat.