14 Thursday, March 27, 1997 Pahrnmp Valley Gazette
Fly High With
Your Home Loan
(NAPS)--Your mort-
gage should work as hard
as you do.
Great Western Bank now
offers a mortgage loan that
pays you back with frequent
flyer miles on American
Airlines. It's easy with
the AAdvantage * Program
for Mortgages--every dollar
of interest paid translates
into mileage.
Whether you're in the
market to purchase a new
home, refinance your current
mortgage or borrow against
your home equity, you can
take advantage of the afford-
able home loan packages:
• The Adjustable AAd-
vantage ® Mortgage is a flexi-
ble choice for first-time buy-
ers who want the purchasing
power of low monthly pay-
ments and as little as five
percent down.
• The Assured AAd-
vantage ® Mortgage is a fixed-
rate option for folks who pre-
fer to know exactly what
their interest rate and
monthly payments will be.
• The Equity AAdvan-
tage ® Mortgage is a revolv-
ing line of credit that you
can access with your Great
Western VISA to consoli-
date bills, make home
improvements, or take that
airfare-free vacation!
The AAdvantage ® Prog-
ram for Mortgages works
harder for you by entitling
you to an interest-earning
checking account free of the
regular monthly service
charge. To get more infor-
mation call 1-800-GW-4-A-
LOAN (1-800-494-2562)
today, or visit your nearest
Great Western branch.
Shell
The Chopping Block
by Philomena Corradeno
i i
Wouldn't you like to have
dinner on the table without
fuss, using just one pan?
Here we have three such
dishes. The first two,
Oriental Skillet Supper and
30-minute Meatless
Medley, have the help of
other good convenience
foods. The third, Egg Skillet
Supper, needs a little more
hand work, like chopping
onions and shredding car-
rots and zucchini. But even
that doesn't need a lot of
time or skill. And none of
these dishes has the look or
taste of a prepackaged or
take-out dinner. They have
all the appeal of a home-
cooked meal.
The Meatless Medley can
be varied using a different
flavor of condensed cream
soup. Instead of peas, you
might use frozen chopped
broccoli, corn or mixed veg-
etables. You can top the
eggs with any mclty cheese
you have in thc refrigerator.
Thus you can serve the
basic dish many times,
using your own ideas and
ingenuity.
ORIENTAL SKILLET
SUPPER
2 cups water
1 lO-oz, package frozen
chopped spinach
1 3-oz. package ramen-
style Oriental noodle mix
2 tablespoons low-sodium
soy sauce
6 eggs
In 10-inch omelet pan or
skillet over high heat, bring
water to boil. Add spinach.
Cover, reduce heat to medi-
um and cook until spinach
can be broken apart, about 5
minutes. Add noodles,
cover and cook 3 minutes.
Stir in noodle flavor packet
and soy sauce. Break eggs,
one at a time, into saucer,
then slip each egg onto
spinach mixture, holding
dish close to mixture's sur-
face. Cover and cook until
whites are completely set
and yolks begin to thicken
but are not hard, 10 to 12
minutes. Makes 3 servings.
30-MINUTE MEATLESS
MEDLEY
314 cup uncooked rice
1 10 314-oz. can con-
densed cream of celery
soup, undiluted
3/4 cup water
1 10-oz. package frozen
peas
1 2- to 2 l/2-oz, can sliced
mushrooms, drained
6 eggs
1/2 cup (2 oz.) shredded
low-fat Swiss cheese
Parsley, optional
In large skillet, combine
rice, soup and water. Cover
and bring to boil. Reduce
heat to simmering. Simmer,
covered, 5 minutes. Stir in
frozen peas and simmer,
covered, another 5 minutes.
Stir in mushrooms. Make 6
indentations in rice mixture.
Break an egg into each
indentation. Cover and con-
tinue cooking over low to
medium heat until eggs are
almost set, 3 to 5 minutes.
Sprinkle with cheese. Cover
and cook until whites are
completely set and yolks
begin to thicken but are not
hard, about 5 to 7 minutes.
Garnish with parsley, if
desired. Makes 3 servings.
EGG SKILLET SUPPER
Cooking spray
1/2 cup chopped onion
1/4 cup water
2 teaspoons instant low-
sodium chicken bouillon
2 cups shredded zucchini
(about 3 small)
2 cups shredded carrots
(about 2 large)
2 cups (about 6 oz.) frozen
Western-style hash brown
potatoes
1 1/2 teaspoons dill weed
6 eggs
Dairy sour cream or plain
low-fat yogurt, optional
Paprika, optional
Dill sprig, optional
Spray 10-inch omelet pan
or skillet with cooking
spray; add onion and cook
until soft, 3 to 5 minutes.
Add water and bouillon. Stir
until dissolved. Stir in zuc-
chini, carrots, potatoes and
dill. Cover; cook over medi-
um heat until heated
through, about 10 minutes.
With back of spoon, make 6
indentations (about 2 inches
in diameter) in vegetable
mixture. Break and slip in
eggs. Cover and cook until
whites are completely set
and yolks begin to thicken
but are not hard, about 8 to
10 minutes. Dollop with
sour cream, sprinkle with
paprika and garnish with
dill sprig, if desired. Makes
3 to 6 servings.
© 1997 King Features Synd., Inc.
Kate Douglas Wiggin, author of Rebecca of Sunnybrook Farm, organized the first
kindergarten west of the Rocky Mountains in San Francisco in 1878.
VALLEY DENTAL GROUP
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Pahrump, NV, 89041
I nn im mm ii
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