Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / March 22, 1984, edition 1 / Page 28
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Page C6-The Chroaicle. Thursday. March 22, 1984 Recipes From Page C1 6. Place skewers on rack of broiler pan. About 7 to 9 inches from heat source, broil kabobs 10 minutes or until chicken is fork-tender and lightly browned. 7. On serving platter, arrange rice; top with kabobs. Makes 4 servings. Calories Per Serving: 431 Mg. Sodium Per Serving: 84 ROLLED SOLE FLORENTINE 2 tablespoons unsalted margarine 4 cups chopped fresh soinach 2 medium cloves garlic, minced 1 can (10 !/: ounces) Low Sodium Ready to Serve Cream of Mushroom Soup 2A cup fresh bread crumbs (2 slices) 1 teaspoon grated lemon rind Generous dash pepper , 4 large flounder fillets (about 1 pound) - 1 tablespoon lemon juice 1 teaspoon onion powder 1. In 2-quart saucepan over medium heat, in hot margarine, cook spinach with garlic until tender. Add V* cup soup, bread crumbs, lemon rind and pepper; mix well. 2. Spread mixture evenly on each fillet. Starting at narrow end, roll fillet jelly-roll fashion; place seam-side down in 2-quart baking dish. 3. In small bowl, combine remaining ingredients; pour over fish. Bake at 350?F. for 30 to 35 minutes or until fish flakes easily when tested with a fork. Makes 4 servings. Calories Per Serving: 208 Mg. Sodium Per Serving: 145 CAJUN SHRIMP OKRA GUMBO 2 teaspoons salad oil Vi cup chopped onions '/: cup chopped green pepper 2 medium cloves garlic, minced Va teaspoon dried thyme, crushed 2 Can MO '/? nnnrps par>h\ I n\%j J? rr? ~~Ready to Serve Chicken Broth ? ?' 1 can (16-ounce) no salt added tomatoes, chopped 1 package (10-ounces) frozen chopped okra 1 tablespoon cornstarch 1 pound shelled and deveined shrimp Generous dash hot pepper sauce 2 cups hot cooked rice 1. In 3-quart saucepan over medium-high heat, in hot oil, cook onions, green pepper, garlic and thyme until vegetables are tender, stirring occasionally. " 2. Add soup, reserving V? cup. Stir in tomatoes and okra; heat to boiling. Reduce heat to low; simmer 20 minutes or until okra is tender. 3. In small bowl, blend cornstarch with remaining soup; gradually stir into soup mixture." Add shrimp and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turns pink and opaque. 4. Serve in bowls with Vi cup of rice. Makes 6 cups or 4 servings. Calories Per Serving: 186 Mg. Sodium Per Serving: 191 I LIBRARY ~~| I ASSiSTAivI There's free tax help at most local libraries including audio tapes to take you ff " ? jk n step-by-step through completion of your tax [ return, a reference set w of the IRS free publlca- l\ lion series, and repro- iV"*? ducible tax forms. t r^HTiAC IfMC H(MVMUf$MAC Bonne Brgh 4-0r # JFw J Monza Hatchback tOMCB $LQQE 'TfAMC $9)QC 7 000 rrmes W77J Concord ?#A 12ISCOIT S4JLQC MCNIVITTI S71QC Sgutre Wagon VU7J 2-Door w I MtS W" s6495 '2995 w.,.. 56495 mista *2995 '5995 s2995 HVW S CQQC 71IUICI SOAQC ^dbD't ?77? 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Winston-Salem Chronicle (Winston-Salem, N.C.)
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March 22, 1984, edition 1
28
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