I New And Old Twists With Pasta Pasta may have originated in Italy but it certainly has become an American favorite. On the aver age, an American eats 10 pounds of pasta per year. Pasta is a general term covering all the Italian thin-dough products such as macaroni, spaghetti and noodles. There are many reasons why pasta is so popular. For one, it is easy to prepare. The diversity of pasta is another reason. It can be served with almost anything; veg etables, cheeses, seafood, meats and poultry. MOZZARELLA PASTA SALAD 8 ounces corkscrew macaroni 1 recipe Parmesan dressing 10 ounces fresh spinach, tom 8 ounces cooked ham, chopped 1 (4 ounce) can diced green chil li peppers, drained, or sweet peppers 8 ounces mozzarella cheese, cubed Cook macaroni according to package directions. Drain. Toss macaroni with dressing and remaining ingredients. Cover; chill, sprinkle 2 tablespoons grated Parmesan cheese over each serv ing. Serves 6 to 8. Parmesan Dressing: 1 egg 1 cup salad oil Place egg in blender container, cover; blend 5 minutes. With blen der running, slowly add oil until mixture is thick. Add: 'A cup grated Parmesan cheese % cup white wine vinegar 'A to 1 teaspoon pepper 'A teaspoon salt ''A teaspoon ground cloves 1-2 cloves garlic, minced Blend until smooth. NOODLES, MEAT AND CHEESE BAKE 1 pound large shell noodles, cooked 2 pounds ground beef 1 quart spaghetti sauce 1 small onion, diced 1 green pepper, diced /* cup shredded cheese Brown ground beef. Pour sauce over meat and simmer for a few minutes. Place noodles in a large casserole and pour meat sauce over the them. Top with cheese. Bake covered at 400 degrees for 30 minutes. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. Nov. il ls- -2- - Bone On The fiange NOODLES ALFREDO 8 ounces wide egg noodles 'A cup butter 'A cup light cream 1 cup grated Parmesan cheese 1 tablespoon parsley flakes 'A teaspoon salt Dash pepper Cook and drain noodles. While noodles cook, heat butter and cream in small saucepan over low heat until butter is melted. Stir in cheese, parsley flakes, salt and pepper. Keep warm over low heat. Return drained noodles to kettle. Pour sauce over noodles, stirring gently until noodles are well coated. Serves 5 or 6. Contributor writes, a good accompaniment for any meat dish; try it with broiled chicken. Kynel Bomgardner Lebanon County Dairy Princess PASTA WITH THE WORKS A cup thinly sliced pepperoni 1 medium green pepper, thinly sliced 2 cups spaghetti sauce with mushrooms 'A cup halved pitted ripe olives 4 cups hot cooked twisted maca roni (354 cups uncooked) 1 cup shredded mozzarella cheese 'A cup grated Parmesan cheese In a 10-inch skillet over low heat, cook pepperoni until lightly browned, stirring often. Add green pepper, cook 5 minutes or until green pepper is tender-crisp, stir ring often. Add sauce and olives. Cover; simmer 10 minutes, stirring occasionally. Toss sauce mixture with maca roni and mozzarella cheese. Sprinkle with Parmesan cheese. Serves 4. FETTUCINI ALFREDO 12 ounces uncooked fettucini 'A cup butter 1 cup half and half 1 cup grated Parmesan cheese 1 tablespoon dried parsley flakes 4 ounces sliced, canned mushrooms, optional Cook fettucini as directed. Heat butter and half and half over low heat until butter is melted. Do not overheat. Stir in remaining ingre dients. Keep warm over low heat. Pour sauce over hot, cooked fettu cini, stirring gently until noodles are well coated. Serves 4 to 6. Kathy Lee Vermont Betty Biehl Mertztown One-Dish Meals Thanksgiving Dinner Novel Ways With Leftovers PORK BALLS ON PARSLIED NOODLES 1 pound ground pork 1 cup soft bread crumbs 'A to 'A cup milk 1 egg '/< cup finely chopped onion 1 teaspoon salt 1 teaspoon lemon juice 'A teaspoon paprika '/i teaspoon nutmeg 1 tablespoon butter or margarine Sauce: 1 tablespoon butter 1 tablespoon flour 'A teaspoon dry mustard 1/4 cups milk Noddles: 1 package (8 ounces) egg noodles 2 tablespoons butter, melted 2 tablespoons chopped parsley Combine bread crumbs and milk; allow to soak a few minutes. Add ground pork, egg, onion, salt, lemon juice, paprika and nutmeg; mix well. Shape into 18 to 24 balls. Melt butter in 10-inch skillet. Brown pork balls well on all sides, turning as needed. Cover and cook slowly, about 18 minutes, until pork is cooked. Remove poric balls from skillet; keep warm. Prepare sauce. Add butter or margarine to skillet; melt. Blend in flour and mustard. Add milk; cook until sauce is thickened, stirring con stantly. Cook noodles as directed on package. Drain well. Toss with melted butter or margarine; sprinkle with parsley. Serve pork balls and sauce over noodles. Serves 4 to 6. Nat Pork Producers Council MEAT-VEGETABLE CASSEROLE 4 ounces noodles, uncooked 1 pound frozen mixed vegetables 1 can cream of mushroom soup 2 cups diced chicken, turkey or ham 8 ounces American grated cheese '/] cup milk Cook noodles and vegetables according to directions; drain. Combine with remaining ingre dients and place in 2-quart casser ole. Bake at 350 degrees for 45 minutes to 1 hour. Serves 8 to 10. Black & White Cow Cookbook e way to serve pasta Is as a salad. SUPREMELY EASY SPINACH LASAGNA 1 pound Ricotta cheese VA cups shredded mozzarella cheese, divided (reserve 'A cup for topping) 1 egg 'A cup toasted wheat germ (optional) 1 10-ounce package frozen, chopped spinach, thawed and drained 1 teaspoon salt A teaspoon garlic powder 3 A teaspoon oregano 'A teaspoon pepper A cup parsley 2 jars (15/4 ounces each) spagh etti sauce 14 package lasagna noodles 1 cup water One step recipe. No need to cook noodles ahead. Combine first 10 ingredients. In a greased 13x9-inch baking dish, layer 14 cup spaghetti sauce, 14 of noodles, 14 cheese mixture. Repeat and top with 14 cup cheese. Pour water around the edges. Cov er tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes before stii ring. Serves 6 to 8. Featured Recipe “Food for Mature Americans,” a new leaflet from American Dairy Association, features entrees and desserts moderate in calo ries and rich in nutrients. As Americans grow older more than 53 million of us will be over age, 55 in 1990 dietary concerns grow, and it becomes more important to make wise food choices. Still, taste does not have to be sacrificed, as this collection of nine recipes demonstJhtes. To receive a copy, simply send a stamped, self-addressed #lO envelope and 25 cents to: American Dairy As sociation, P.O. Box 760-MA, Rosemont, IL 60018. PEACH MELBA FREEZE 2 Servings '/> cup sliced canned peaches, well drained % cup vanilla frozen yogurt, softened 3 tablespoons dairy sour half and half, '/< teaspoon almond extract '/> cup fresh or unsweetened frozen raspberries 2 tablespoons raspberry schnapps 2 teaspoons sugar Place peaches in blender container; cover. Puree until almost smooth. Combine peaches with frozen yogurt, sour half and half and extract in a large bowl. Gently fold until all ingredients are well mixed. Freeze until firm, 2 to 3 hours. About 1 hour before serving, combine, raspberries, schnapps and sugar. Let stand at room temperature. To serve, divide frozen mixture between 2 dishes. Top each with half the raspberries. Serving size: 'A of recipe. Calories per serving: 260. Protein sg, fat 8 g, carbohydrate 43 g. Calcium 140 mg, riboflavin (B 2) .23 mg. MOCK RAVIOLI Sauce: 1 package bow tie noodles 1 pound hamburger 3 cans (8 ounces each) tomato sauce 3 cans water 2 packages dry spaghetti sauce mix Paste: 1 package chopped frozen spi nach, drained A cup Parmesan cheese 6 soda crackers, rolled fine 'A cup oil . 2 beaten eggs Small amount of garlic salt Brown hamburger; add tomato sauce, water and sauce mix. Cook 30 minutes. Make paste by mixing together spinach, cheese, crackers, oil, eggs and garlic salt. Cook noodles and put into a 4-quart casserole, alternating sauce, noodles, paste, noodles and sauce. Sprinkle Parmesan cheese on top. Cook, uncovered, 35 to 40 minutes at 350 degrees. (Turn to Page B 8)
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