"
Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
Lyft
February 20, 1997     Pahrump Mirror
PAGE 22     (22 of 36 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 22     (22 of 36 available)        PREVIOUS     NEXT      Full Size Image
February 20, 1997
 

Newspaper Archive of Pahrump Mirror produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




18 Thursday, February 201 1997 Pahrump Valley Gazette Soup: A Hot, Hearty Meal In Minutes Comfort Food That Soothes The Soul / / (DM)-On a cold winter afternoon or evening, there is nothing more comfort- ing than a homemade bowl of soup. With increasingly busy schedules, how- ever, who has the time or energy to prepare soup from scratch? You do. This new recipe from Santa Cruz Fine Foods is prepared in one pot and uses ingredients you already may have in the refrigerator. Potato Cheddar Soup is a savory combination of hearty potatoes and onions with the tangy flavor of cheddar cheese. Rich and satisfying, Potato Cheddar Soup has only 369 calories per serving and takes just 40 minutes to prepare. Topped with the nutty flavor of Simply Blue Salad Eatos TM and paired with a. fresh green salad, it makes a complete, nutritious winter meal. Salad Eatos are crunchy, bite-sized organic corn strips perfect for soups, sal- ads or snacking. Dubbed the "alternative crouton," they combine great taste with the convenience of a crouton. Salad Eatos also are available in Fiesta Salsa and Lime, Garlic Parmesan, Chili and Lime, and Sun Dried Tomato and Basil flavors. Each four-ounce bag contains 16 servings and retails for approximately $1.99. They are sold in the produce or snack section of supermarkets, natural food stores, and special- ty food outlets, POTATO CHEDDAR SOUP 1 pounds baking potatoes 1 cup iowfat milk (3 large), peeled and cut into 1 cup corn kernels, fresh or chunks frozen 3 cups vegetable or chicken 1 cups (6 oz.) shredded cheddar broth cheese 1 medium onion, finely chopped Salt and pepper (to taste) 1 teaspoon dried dill weed or 1 package (4 oz.) Simply Blue or 1 teaspoons dried basil Sun Dried Tomato & Basil leaves Salad Eatos In a 3-quart or larger pot, bring potatoes, broth, onion and herbs to a boil over high heat. Reduce heat to low, cover pot and simmer until potatoes are very soft, 20 to 25 minutes. With a fork, mash potatoes in soup to a coarse, nubby texture. Stir in milk and corn; heat several minutes. Remove souo from i (DM)-During the winter season, nothing is more appealing than warm, com- forting foods that please the'palate and soothe the soul. What often tops the list of favorites is meatloaf. It might start with a recipe from an old cookbook or a cherished family favorite. There's a way to make that recipe "new" again while still keeping the great, familiar taste. By adding a prepared flavor enhancer like Ac'cent to your favorite meatloaf recipe, you can give your dish more flavor appeal than ever before. It's easy to use, and you only need a little to perk up food flavors. Use just V2 to 1 teaspoon per pound of meat or for 4 to 6 servings of other foods, such as soups and cooked vegetables. If you're in the mood for a new meatloaf recipe, here's one for a hearty homestyle version. HOMESTYLE MEATLOAF 1 lb. lean ground beef 1 tablespoon Italian dressing 2 eggs 1 teaspoon Ac'cent flavor 1 cup plain bread crumbs enhancer l/A cup grated Parmesan cheese 1 (14-oz.) jar marinara sauce 1/, cup finely chopped onion 1. Heat oven to 350F. In large bowl, mix all ingredients except marinara sauce. Add 1 cup marinara sauce; mix well. 2. Press mixture into ungreased 8x4-inch loaf pan. 3. Bake at 350F. for 40 minutes. Pour remaining marinara sauce over meat- loaf. Bake an additional 15 to 20 minutes or until meat is well browned and firm. Let stand 10 minutes before serving. Makes 6 servings. heat;adl cheese and stir until melted*. Season with salt and pepper to taste. Ladle soup into individual serving bowls and top with Salad Eatos. Makes about 1 V2 quarts/6 servings. *To prevent cheese from curdling, it is important to remove soup from heat before adding. Nutritional Information Per Serving (including Salad Eatos): 369, calories, 155 calories from fat, 17g fat, 33rag cholesterol, 828mg sodium, 43g carbohy- drate, 14g protein. Ken Noland General Manager (702) 221-9762 , Prices on ATV & a11''96 Watercraft Won't be Beat All '96 Watercraft $100 over invoice Delivery Available All Major Credit Cards Accepted , Mention this ad and receive 15% Off Parts and Accessones Sahara 0 .1:1 - n" Hwy. 160