1
Combining spicy flavors like
cilantro, red pepper sauce or hot sesame
oil with canned veg tables, such s
com, beans or mushrooms can turn a
humdrum meal into an ethnic feast. A
ampling of spicy recipe ideas using
canned foods includ :
- Mixing canned stewed tomatoes
with M xican seasoning and spices to
create a fresh and delicious sal a,
- Add Cajun spices to any canned
meat or seafood to create a dish with
New Orleans flavor.
Chicken Rellenos
8 small poblano or green peppers
(about 2 ounce each) 2 cans (40un­
c each) chunk white chicken,
dralaed
1 can (8 1/2 ounces) sliced mush­
room drained
1 cup (4 ounces) shre ded
Montery Jack cheese
2 tablespoons chopped pimento
1 or 2 canned jalapeno peppers,
finely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
Makes 4 servings.
have
rebelled gainst the ame old salt and
pepper flavoring on all th ir food. In-
tead, they are increasingly choosing
new nd unique seasonings, acquiring a
tas for item tional fl vors. Spicy
foods, including Native Southwestern,
Mexican, Indian and Thai are some of
today's "hottest" foods - and mi per­
fectly with any canned vegetable,
seafood or meat
Canned foods allow any chef­
novice or pro - an opportuni ty to cre­
ate a complete meal without giving up
quality, flavor, nutrients, time or con-
, venience. With more than 1,500 dif­
ferent varieties of canned foods on the
m r et - including fruits, vegetables,
soups, seafood, meats and specialties­
a cornucopia of delicious and elegant
meals can, be crea ted in a snap.
, AnDING PICES TO any of
these canned products can change an or­
dinary dinner into a fiery festivity.
"With more and more immigrants from
non-European countries making their Remove tops from poblano peppers;
homes in the U.S., they bring with them scoop out and discard seeds. Mix chick-
their �tive -. and often spicy foods.". . en� ��. �� ch« iJt.l� �to,
sa Liz Klein of th . . . ja1a)jen pe ga .lie; spoon rlllx-
fo ation Council. ro�e4- Col; 1'" ture into poblarlo pe pc' . COOk pep-
with an increase in American travel pers in oil in large skillet until browned
from the U.S. to other countries, has en- on all sides; cover and cook on low heat
couraged Americans to change the way until peppers are tender, turning oc-
they eat and the foods they choose. casionally, 5 to 10 minutes.
They now demand variety - and spicy
foods deliver with an international flair. "
h chopping block
By Phllom na C.orradeno
If you consult a spice chart,
you'll see one spice, more than
any other, has unlimited use: pel>"
per, used in almost any food from
soup to nuts and desserts.
We reach for pepper so mauer­
of-factly that we forget we're ad­
ding bouquet as well as flavor.
For black, the berries are picked
when' slightly underripe; for the
less pungent white, when they are
thoroughly ripe.
Peppered Turkey Loaf
2 tablespoons instant minced
onion
2 tablespoons water
2 sUces firm-textured white
bread
2 large ribs celery, cut in
chunks
1 large carrot, cut in chunks
1/2 medium green bell pepper
1 pound ground turkey
1 egg, be ten
1 can (8 ouncesO tomato sauce
,I 1/4 teaspoons salt
1/2 to 1 teaspoon ground
black pe per
Apricot Mustard
Sauce
Prehc�t oven 10 400F. In cup
combine onion and water; set
aside to soften, about 10 minutes.
in fo d processor fitted with metal
wing blade, whirl bread until
crumb form; transfer to a medium
bowl. Process celery until minced
.
I
(makes about (3 cup); add bread.
Repeat with carrot and green pep­
per (about 1(3 cup each). Add to
bowl; add turkey, egg, tomato
sauce, salt and black pepper; toss
lightly just until well mixed. Place
mixture on a baking pan; form into
a to-inch long oval, or, place
9x5x3-inch loaf pan. Bake until
cooked through, 50 to 60 minutes.
Cool in pan for five minutes.
Serve with Apricot Sauce (recipe
follows). Makes six to eight por­
tions.
i can (16 ounces) apricots in
syrup, drained
1 cup chicken broth
2 tablespoons Dijon-style
prepared mustard
1/2 teaspoon salt .
1/4 teaspoon ground black
pepper
1/2 teaspoon paprika
o Win $10,000
In blender place apricots, Add salt, black pepper and
chicken broth, mustard; whirl until paprika; heat until hot, stirring oc­
smooth. Transfer to saucepan. casionally. Makes 21/4 cups.
,447 W. 9 Mile Road
Ferndale, Michig.an 48220
� . . S' o�
. e Fresh Place to �
Last Chance
, *00 yo r cookies dl appear faster than you can bak them?
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If so, you're the kind of creative baker the Quaker Oats "It's The Right Thing To Do· Recipe Contest
is looking for. But time is running out. Contest closes October. 31, 19921 .
Quaker is seeking original recipes for ba�ed products made with oats .. Reclpe� '!lay be entered
in three catagorie : BreadS/Muffins; Cookies; �nd Desserts: To be con.sldered eligible, each entry
must use a minimum of 1 cup Quaker oats (quick or 'old fashioned) and Include a proof of purchase.
(Proof of purchase not required from residents of Fla., Vl, Md. and Ariz.) .
Cash prize Includ: On 10,000 Grand Prlz ; thr $3,000 fir t prlz a; and three 1,000
cond prize.
Send entries to: Quaker Oats ·It's The Right Thing To DO· Recipe Contest, P.O. Box 530,
Barrington, IL 60011. Entries must be postmarked by October 31, 1992, and received by
November 6, 1992.
GROUND TURKEY $1.49 Ib: SLB. OR MORE
CATFISH $3.99 lb.
ORANGE ROUGHY 4.99 lb.
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