The Salina Journal from Salina, Kansas on January 24, 1996 · Page 11
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The Salina Journal from Salina, Kansas · Page 11

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Salina, Kansas
Issue Date:
Wednesday, January 24, 1996
Page:
Page 11
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THE SALlfWbURNAL Fi SUPERMARKET SAMPLER / C2 KANSAS NEWS / C4 c ideas for Bowl Sunday Photos by The Associated Press Manlcottl enchiladas are served on top of a plcante sauce. Garnish with sour cream and sliced green onions. Marnlotti enchiladas can ife prepared befcfe the kickoff On team to-pre] chiladi Eacl before bakini Mani 14 pie' 1 poum 1 medi er Bowl Sunday, rally the home [ manicotti enchiladas. This easy- dish bakes the flavor of an en|to fun-to-eat manicotti. ep in the recipe can be prepared i start of the game, with only the : to the final countdown. ti enchiladas lanicotti, uncooked xtra-lean ground beef j onion, chopped (1 cup) STORIES by The Associated Press . 1 green bell pepper, ribs and seeds removed, diced 1 (4-oz.) can chopped green chilies, drained % cup nonfat sour cream Va teaspoon salt 1 (16-oz.) jar picante sauce, mild, medium or spicy, heated Vz cup low-fat Cheddar cheese, shredded l /4 cup sliced green onions or red onion Prepare pasta according to package directions. While pasta is cooking, saute beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, l /2 cup of the sour cream and the salt. When pasta is done, drain well. Fill manicotti with beef mixture. Preheat oven to 375 degrees F. Spread Vz cup of the picante sauce over the bottom of a glass 9- by 13-inch baking dish that has been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil; bake 20 to 25 minutes or until thoroughly heated. Garnish with remaining sour cream and sprinkle green onions on top. Serve immediately. Makes 7 servings. Nutrition facts per serving: 324 calories, 24.9 g protein, 31.1 g carbohydrate, 10.8 g fat, 60.2 mg cholesterol, 777 mg sodium, 30 percent calories from fat. Dip tortilla chips In layered pinto bean dip. Mexican seasonings offer tasty alternative to traditional party fare Looking for something different for your Super Bowl party? Had enough of potato skins and chicken wings, but you don't want a lot of fuss? Here's a suggestion: layered pinto bean dip. The bean dip is made with pinto beans, corn and Mexican seasonings. The dip is topped with sour cream, baked hot and bubbly and served with crisp and crunchy tortilla chips. Layered pinto bean dip For the pinto bean layer: 2 (15-oz.) cans pinto beans, rinsed and drained 4 green onions, cut into 1-inch pieces 4 teaspoons fresh lime juice y* cup dairy sour cream For the corn-cheese layer: IVz cups cooked or canned corn, well drained IVz cups (6 oz.) shredded jalapeno Jack cheese Vz cup chopped red pepper 3 tablespoons chopped fresh cilantro Vz teaspoon chili powder Vz teaspoon cumin Va teaspoon pepper For the top layer: 1V4 cups dairy sour cream Tortilla chips Preheat oven to 325 degrees F. Place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish. For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups. PR" te- v Bi Waf works lots meat | — an| ofle gets game calls for big sandwich ing the Super Bowl on television a taste for satisfying food with avor. Southern barbecue-style sandwiches are tasty and robust sy to prepare. The basic mixture •ound beef, oats, eggs and onion ;esty Southern accent from pre- resulMfe a compact texture. If you've invited lf|rowd, double the recipe. StartTjaking when the game begins, so the meat loaf will be done just before halftime. For easier slicing, allow it to stand a few minutes. To serve, tuck slices into hamburger buns and top with tangy bar- becue sauce and deli coleslaw. Meat loaf sandwiches IVz pounds lean ground beef % cup quick or old-fashioned oats, uncooked 2 eggs Vz teaspoon salt Vz teaspoon pepper V* teaspoon ground red pepper 6 hamburger buns, split % cup creamy coleslaw (optional) For the sauce: Vz cup prepared barbecue sauce 1V4 teaspoons cider vinegar Vi teaspoon pepper Total preparation and cooking time: 1V4 hours. Heat oven to 350 degrees F. In a large bowl, combine ground beef, oats, eggs, onions, barbecue sauce, salt, pepper and red pepper, mixing lightly but thoroughly. On rack of broiler pan, shape beef mixture into a 12- by 31/2-inch loaf pan. Bake small bowl, combine sauce ingredients; set aside. Cut meatlbaf into 12 slices; place two slices on bottom half of each bun. Top each with 1 tablespoon sauce and, if desired, 2 tablespoons coleslaw; close sandwiches. Makes 6 servings. Make a meat loaf sandwich and serve It with Southern barbecue sauce and dell coleslaw. T HOUSEHOLD HINTS Subsitute cocoa powder for chocolate HELOISE Hng Features -4 Dear Heloise: I wanted to make a recipe that called for a square of chocolate. Unfortunately, I didn't have a square of chocolate and didn't want to make a trip to the store for just one item. Can you tell me if there is a substitution I could use next time? Thanks so much for any help you can give me. — Ginny Horton, San Antonio, Texas Dear Ginny: Good news! There is a great and easy substitute when you are stuck. For 1 square of unsweetened chocolate, use 3 tablespoons of cocoa powder and 1 tablespoon solid vegetable shortening. Remember that when you substitute any items in recipes, especially when making candy or fudge, the consistency and-texture will not be the same. Good luck, happy baking and chocolate hugs. — Heloise Dear Heloise: Hi! Since retirement, my dad has turned into an excellent cook. He has lots of cookbooks, which he follows to a T. When he first started baking pies, he called my mom at work one day saying he searched the cabinets for an hour and still can't find the meringue! — Debbie Whitson, Greenville, Texas Dear Debbie: At least he called your mom instead of making a trip to the store! We love these humorous kitchen tales. Please write in and share yours. — Heloise Dear Heloise: Around our house, potatoes are a must for many of our meals, but I often find peeling them to be a messy experience. When peeling them over the trash can, my aim always seems to be for the floor. So to save my back from bending, and the extra cleanup, I take a plastic shopping bag (I always save them) and lay it on the kitchen table. I peel the potatoes onto the bag. When I am finished, I take the handles and turn the bag inside out. The peelings are neatly contained and easy to carry to the trash can. — Carol Graham, Cygnet, Ohio Dear Heloise: When I use tomato paste, I open both ends of the can and remove one end and push the rest through with the one lid. All the tomato paste goes through without having to use a spoon or knife to get it all out. — George A. McLauchlan, Southbury, Conn. Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Sloppy joe pizza P izza can mean more than the usual tomato sauce-meat-cheese combination. Try this idea: Preheat oven to 425 degrees. Brown 1 pound ground beef and 1/2 cup chopped onions. Drain well. Add 3/4 cup frozen corn (thawed and drained well) and 3/4 cup prepared barbecue sauce. Heat through. Spread evenly on 12-inch pizza crust. Top with 11/2 cups shredded Colby and Monterey Jack cheese. Bake 15 to 18 minutes until cheese melts. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363

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