OCR Text |
Show c&dSSpiglCI r. fiunky S aatfime&tenv Soup IVi cups chopped white onion 2 tablespoons vegetable oil Vi lb (2 medium) carrots, 2 cans (14 Vi oz each) chicken broth (use broth if available) can (15 oz) tomato sauce fat-fre- e, 1 quartered crosswise, then slivered (2 cups) 1 lb Washington Russet potatoes, sliced then slivered V lb mushrooms, sliced 1 tablespoon minced garlic (3 medium cloves) 1 cup mild chile salsa m 2 teaspoons oregano 2 teaspoons ground cumin 2 tablespoons minced fresh chikr peppers or 1 teaspoon bottled red chile flakes (or to taste) Grated Cheddar or Jack cheese Tortilla chips Gently saute onion in oil in large saucepan until buttery. Add carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and fresh chiles. Bring to boil then simmer covered 15 minutes until potato is tender. Serve in bowls topped with cheese and additional peppers if desired. Surround bowls with chips. Makes 9 cups; 6 (1 Vi cup) servings. M always said to eat your vegetables and she was right. Crunchy carrots, tender mushrooms, gleaming onions and hearty d favorites and convenient potatoes. These vegetables, and smart nutrition. bountiful a source of flavor are staples, pantry Combined in a variety of savory soups and fragrant stews, they make year-roun- irresistible, hearty dishes that are perfect meals as the season shifts. Theyre just the sort of seasonal stick to your ribs fare fit for a family or informal gathering of friends. As a bonus, these robust soups and stews can be made ahead, refrigerated and quickly reheated anytime hunger pangs strike. That means with just a little extra effort up front, youll have a delicious, convenient meal, hot and simmering, ready to eat in no time. One hint of their mouthwatering, homemade flavor and everyone will dash to the table at the first call. The first step to a delicious soup or stew, as all good cooks know, is to start with the freshest and finest ingredients. That means crisp California grown carrots; premium Washington State grown potatoes; red, yellow and white storage onions just coming into the market and versatile fresh mushrooms. Fat and cholesterol-frethese are in calories. low also veggies delightfully e California carrots When selecting vegetables, look for d that hail from the only state with a supply, an important fresh guarantee of top quality. Choose smooth, firm and carrots with vivid orange color. Purchased loose or bagged with leafy tops removed, all carrots store best if kept in a plastic bag in a e, bright-orang- year-roun- well-shap- refrigerator crisper. Theres no substitute for the consistent quality and flavor of Washington State potatoes. Raised in Washington, one of the most g fertile and productive areas in the world with deep, rich volcanic soil, abundant sunshine and clean irrigation water, Washington g State potatoes have no rivals.- - Not only and abundant throughout the year, theyre also economical and nutritious. Store in a cool, dry place to insure ffieir quality. Red, yellow or white onions are an essential in any tasty soup or stew. This time of year, your market is offering storage onions. Protected by thick, dark skins, they are known for their pungency that turns naturally sweet when cooked and their ability to last for extended periods of time in your pantry. When selecting onions, look for firm bulbs and clean, dry skins. Almost every recipe welcomes the addition of onions, and their many health benefits are an additional bonus. Mushrooms top the list of versatile vegetables for their intriguing fresh range of shapes, tastes and textures. Available mushrooms dress up every dish and add an extra dimension of flavor. Raw or cooked, theyre at home in a range of cuisines. Choose mushrooms with smooth and dry surfaces. Store them in the refrigerator and use within a few days after carefully wiping clean with a damp cloth or soft towel. To discover the versatility of these four vegetables in your autumn meals, try the following delicious savory soup and stew recipes. Theres Chunky Southwestern Soup with a burst of lively flavor from cumin and red chile pepper flakes and an Oriental classic, Hot and Sour Vegetable Soup, that duplicates the originals flavor but is easy to make using Western ingredients. Moist and tender chicken adds wholesome flavor to Bistro Chicken and Garden Vegetable Stew. Or for a real comfort food experience, try Rich Beef Vegetable Stew served over hot, buttery Garlic Mashed Potatoes. potato-growin- great-tastin- year-aroun- down-hom- e, fiicken diid Qardeii Vegetable S tew 'Wat 'Bi&lva 3Vi lb assorted chicken drumsticks, thighs and breasts 2 qts water 3 cups narrow wedges of red onions (V lb) 3 large or 4 medium carrots trimmed, halved lengthwise and thickly (1 lb), sliced atltd Saur Vegetable Sattp Beef Vendable Slew Sewed Ouer Qarlio 'Ma sited Tala lees 2 lb tender beef steak, trimmed well and cut into cubes 2 tablespoons vegetable oil Vi cup flour 2 cups red wine lb Washington Russet potatoes (2 medium), cut into chunks Vi lb mushrooms, sliced 2 teaspoons each dried basil, marjoram and thyme 1 teaspoon salt (or to taste) Vi to 1 teaspoon pepper (or to taste) 1 Discard skin and fat from chicken parts as much as possible. Combine chicken and water in large pot. Add onions and carrots, cover and bring to boil. Simmer for 20 minutes. Add potatoes, return to boil and simmer 20 minutes longer or until chicken is tender. With slotted spoon, lift chicken from broth to plate. When cool enough to handle, discard bones and cut up chicken meat. Return chicken to broth. Add mushrooms, herbs, salt and pepper. Return to boil and simmer for 15 minutes to let flavors develop. Makes 4 qts (8 to 10 servings). 'liei cup water 3 cups narrow wedges of 1 onions Saute mushrooms and onions gently in oil in large skillet or heavy pot for 10 or 15 minutes or until they are soft and tender. Add chicken broth, carrots and pasta. Cover and bring to boil; simmer 6 minutes. Add water mixture. chestnuts, tofu, vinegar, sesame oil, pepper and comstarch-wate- r stir in boil. to comes until Cook, stirring Briskly egg. Sprinkle cilantro soup over top. Pass additional pepper or Asian hot oil and rice vinegar at the table for those people who like it more hot or sour. Makes 12 (1V4 For a free brochure with more delicious recipe ideas and serving suggestions, write to each of the appropriate addresses below. Please include a stamped, CALIFORNIA FRESH CARROT MUSHROOM COUNCIL ADVISORY BOARD DepL ROP N. Alta Ave. Dinuba, CA 93618 531-- D V MUSHROOM COUNCIL 2200 B Douglas Boulevard Suite 220 Poeville, C 966 1 Garlic Mashed Potatoes (recipe follows) Saute beef in oil in large skillet or pot over high heat until browned and dark drippings form. Mix in flour then wine and water, scraping loose the drippings on bottom of pan. Add onions, carrots, garlic and herbs, cover and bring to boil. Cook at a lively simmer for 30 minutes or unUl beef and carrots are tender, stirring occasionally. Add more water if stew dries out. Add mushrooms and salt and pepper to taste. Return to boil and simmer 10 minutes. Serve over mashed potatoes. self-address- ed 10 sized envelope: Qarlio 'Masfied 'Patalaes 3 lb Washington Russet 1 N0& WASHINGTON STATE NATIONAL ONION ASSOCIATION POTATO COMMISSION 822 7th SL, Suite 510 Greeley, CO 80631 Moses Lake, WA 98837 108 Interlake Road 3 or 4 teaspoons (to taste) minced garlic Salt potatoes cup milk Vi cup butter or margarine Pare potatoes and cut into chunks. Place in large saucepan, cover with water and bring to boil. Simmer 15 minutes or until tender. Meanwhile, heat milk with butter and garlic to a simmer in another pan or microwave-saf- e dish in microwave oven. Drain potatoes; place in bowl. Beat in milk mixture, half at a time, using quick bursts, but dont overbeat, so potatoes servings stew and stay light and creamy. Salt to taste. Makes 8 8 (scant-cup- ) servings potatoes. 1 I lb) (5 cups sliced) Salt and pepper cup) servings. mmmm I (34 IVi cups cubed carrots 1 tablespoon minced garlic Vi cup chopped fresh oregano Vi cup chopped fresh dill weed 1 lb. mushrooms, sliced p) |