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Show Big Potato Crop . . . Brings Bounty of Bargains Economical potatoes make this savory, low calorie dish a money saver. This fall's potato harvest is one of the largest in history. The plentiful supply means potatoes are a great buy for the consumer. con-sumer. Price isn't the only bargain, though. Potatoes are an excellent ex-cellent source of vitamin C and provide vitamins Bl and niacin plus small amounts of iron, all for less than 100 calories per medium potato. In addition, potatoes contribute great variety, flavor, and appetite appeal to your daily menu. Chinese Chicken and Potatoes, an entire meal-in-a-dish, is both economical and nourishing. The popular stir-fry method of cooking is used to create a savory blend of potatoes, chicken, snow peas, and bean sprouts in this filling yet low calorie dish. For even greater savings, less expensive chicken parts or leftover left-over turkey can be substituted for the chicken breasts. At today's prices, the versatile potato gives you unbeatable return for your food dollar. CHINESE CHICKEN AND POTATOES 2 tablespoons salad oil 3 stalks celery, thinly sliced 2 medium potatoes, peeled, 4 iarge mushrooms, sliced thinly sliced 4 chicken breast halves, boned, W cup chicken broth skinned, cut Into strips 3 tablespoons soy sauce 1 package (6 ounces) frozen tablespoons sherry (optional) snow peas, thawed . , , . , ,,. . . .1 tablespoon cornstarch 1 can (16 ounces) bean sprouts, v drained In large skillet or wok, over medium-high heat, in hot oil, cook potatoes and chicken, stirring frequently, 5 minutes, or until lightly browned. Add vegetables; cook, stirring, until tender-crisp. tender-crisp. Meanwhile, in small bowl, combine broth, soy sauce and sherry. Stir in cornstarch until blended. Pour into skillet and cook, stirring, until sauce is smooth and thickened.; . N . , 1 Makes 4 servings. :.'''''''' r - ' RECIPE HAS BEEN TESTED BY A CONSUMER PANEL. |