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Keep canned goods handy during the stormy season and you'll never go hungry.

Keep canned goods handy and you'll never run out to the store during a blizzard again.

Tomato products, fruit juices, soup stocks, tuna, salmon -- they can form the basis for many hearty suppers.

Artichokes, olives, fruit -- all add pizzazz.

When shopping for canned goods, read labels carefully. Some vegetables are salt-free or at least low sodium; some fruits are packed in light syrup or natural juice. For good health and good taste, these are the kinds of products you should be buying. Store the cans in a cool, dry place, free from bright light.

Canned food is extra convenient: It's already cooked, of course, and requires only simple heating.

Date cans before you put them away. The food will keep in pristine condition for at least a year.


1 large onion, coarsely chopped 2 ribs celery, thinly sliced 2 cloves garlic, minced 1 1/2 teaspoons dried oregano leaves 1 teaspoon cumin 2 tablespoons olive oil 2 cans (15-ounce) black beans, drained 1 can (16-ounce) whole tomatoes, drained, coarsely chopped 1 cup chicken broth 2 tablespoons lemon juice 2 tablespoons dry sherry Freshly ground black pepper Dash cayenne pepper

Saute onions, celery, garlic, oregano and cumin in oil until onions and celery are tender.

Stir in remaining ingredients; heat to boiling. Reduce heat and simmer, covered, for 15 minutes.

Process in food processor until smooth; return to saucepan and heat thoroughly. Garnish with sour cream or unflavored yogurt if you wish. Makes 6 to 8 servings.


1 can (8 3/4 -ounce) apricot halves, drained 1 can (8 1/4 -ounce) pear halves, drained 1/4 cup flour 1/2 cup butter or margarine 4 thin slivers orange peel 4 thin slivers lemon peel 4 ounces brandy

Dredge fruit halves in flour. Saute in butter in a small skillet until golden brown. Place in warmed heat-proof serving dish, garnished with orange and lemon peel.

Heat brandy and pour over fruit; ignite. Baste until flame burns off. Serve immediately. Makes 4 servings.


8 chicken legs 1/4 cup olive oil 1 pound ham, cut in pieces 1 large onion, chopped 1 green pepper, chopped 4 cloves garlic, minced 2 cups uncooked converted rice 1 can (14i 1/2 -ounce) chicken broth 2 cups water 1/4 teaspoon ground turmeric 2 cans (16-ounce) whole peeled tomatoes, undrained 1 can (14-ounce) artichoke hearts, drained and cut into halves 1 can (8 1/2 -ounce) whole baby clams OR 1 can (15-ounce) clams in the shell, drained 2 cans (4-ounce) small shrimp, rinsed and drained 1/2 cup halved ripe olives Freshly ground pepper to taste

Brown chicken legs in oil in large Dutch oven; remove and drain on paper towels. Drain excess oil; add ham, onions, green pepper and garlic. Saute until vegetables are tender.

Stir rice, broth, water and turmeric into vegetable mixture; add chicken legs. Heat to boiling; reduce heat and cook, covered, for 20 minutes.

Cut tomatoes into halves; stir tomatoes and liquid and remaining ingredients into chicken mixture. Simmer, covered, until rice is tender, about 10 minutes.

Cook uncovered until of desired consistency (Rice should be very moist). Season to taste with pepper. Makes 6 to 8 servings.

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