86-Lancaster Fanning, Saturday, October 27, 1990 Bone Oi The Bangs lift Make It With Pasta Pasta is a general term covering all the Italian thin-dpugh products, such as macaroni, spaghetti, and noodles. Some are ususally made fresh, such as pot pie and ravioli; most are dried, and it is estimated that more than ISO shapes are made commercially. They taste different because they look different, but the dough is the same for all. Pasta dough is made by adding water with or without salt to semo lina, farina, flour, or a mixture of these. The quality depends almost entirely on the wheat used. Pastas made from durum wheat break with with a clean, sharp edge and keep their shape when cooked. Egg pastas, which include noodles and egg vermicelli, are made of a simi lar dough with the addition of whole eggs or egg yolks. Baked or boiled, served with all sorts of sauces or with plain butter, pasta is an integal part of American diets. It cooks quickly and easily; its bland flavor blends well with other foods, and it needs only a green salad to make a well-rounded meal. LOW-GURT LASAGNA 12 lasagna noodles 32-ounces plain low-fat yogurt 16-ounces low-fat cottage cheese 1 onion, chopped 1 green pepper, chopped 2 cloves garlic, minced 1 tablespoon oregano 1 tablespoon basil 1 tablespoon parsley 4 cups tomatoes, peeled, diced, drained 'A pound lean ground beef A pound low-fat mozzarella cheese Lightly grease a shallow 9x15-inch baking pan. Arrange four uncooked lasagna noodles in bottom of pan. Spoon half of the yogurt over noodles. Spoon half of the cottage cheese over yogurt. Arrange next layer of four doodles, yogurt, and cottage cheese. Top with a layer of the last four noo dles. Combine onion, pepper and garlic. Layer over noodles. Com bine herbs and sprinkle over veget ables. Place tomatoes over herbs. Crumble raw beef over top. Cover tightly with foil and bake at 425 degrees for 1 hour. Carefully remove foil, sprinkle with moz zarella cheese. Continue baking, uncovered, at 350 degrees for 30 minutes. Remove from oven and wait 15 minutes before cutting. Serves 12. Betsy Berglund Somerville, NJ. 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. November 3- Bread baking 10- Cooking With Cheese 17- Thanksgiving Favorites LO CAL FETTUCINI ALFREDO WITH SPINACH & CLAMS 16 ounces uncooked fettucini 1/4 cups of 2% fat milk 1 cup parmesan cheese A pound butter 'A pound fresh spinach, well rinsed 3 dozen small clams Bring 4 quarts water to a rolling boil, add fettucini. Pour milk in heavy skillet at low heat to reduce. Steam clams just till open. Discard unopened clams. Remove clams from shell and set aside. Remove stems and chop spinach after steaming two minutes. Add butter, cheese, and spinach to milk and stir. Add clams and heat thorough ly. Salt to taste. Drain fettucini and place on warm plate. Toss with sauce. The sauce can be made com pletely in the time it takes to boil the water and cook the fettucini. Serves 6 to 8. Bill Brown Almonesson, NJ CAROUSEL SALAD Aof a 7-ounce package spagehetti, cooked, drained, cooled 1 cup shredded carrots 'A cup diced celery A cup mayonnaise or salad dressing 2 tablespoons dill pickle, chopped 1 teaspoon dill pickle juice Combine cooked spaghetti, car rot, and celery. Blend together remaining ingredients and 'A teaspoon salt. Toss with spagh etti mixture. Chill. Serves 6 to 8. Betty Biehl Mertztown HOT-TUNA MACARONI TOSS 1 cup elbow macaroni '/ cup Italian salad dressing % teaspoon dry mustard 'A teaspoon celery seed Salt and pepper 1 6'A -ounce can tuna, drained A cup celery, diced '/ cup green pepper, chopped 'A cup mayonnaise Green pepper, ring Cook macaroni in boiling water until tender. Drain. In skillet, mix Italian salad dressing, mustard, celery seed, salt and pepper. Heat just to boiling point Add drained macaroni, tuna, celery, and green pepper. Toss and heat thoroughly. Stir in mayon naise. Top with green pepper rings. Serve hot. Serves 4. SPAGHETTI SAUCE Boil and process into juice 1 bushel tomatoes 2 stalks celery 24 onions Add: 1/2 cps sugar - 'A cup salt 1A teaspoons paprika 'A pound butter Cook all ingredients together and add 1 cup of cornstarch to thicken. Pour into jars and process to seal. Use with pasta recipes. Mary Nolt East Earl SPAGHETTI PIZZA 1 pound spaghetti, cooked 1 egg, beaten A cup milk 'A stick butter, melted 2 'A cups shredded mozzarella cheese Spaghetti sauce 'A cup Parmesan cheese pepperom Combine first four ingredients with 'A cup mozzarella cheese in bowl, mixing well. Place on greased 10'A x 15-inch baking sheet. Spread sauce over top. Top with Parmesan cheese, remaining mozzarella cheese and pepperoni. Bake at 350 degrees for 35 to 40 minutes or until bubbly. Serves 10. PA Dairy Promotion TUNA COTTAGE CHEESE CASSEROLE 1 7-ounce can tuna Betty Biehl Mertztown 1 '/i cups creamed cottage cheese 'A cup bread crumbs 14 teaspoon salt '/j teaspoon Worcestershire sauce A teaspoon pepper 1 teaspoon onion flakes 1 beaten egg Combine ingredients in one quart casserole and sprinkle on top; A cup bread crumbs 3 tablespoons Parmesan cheese Top with 2 tablespoons butter Bake in preheated 350 degree oven for 35 minutes. Serves 4-6. PA Dairy Promotion Easy and elegant chicken medallions Is a smart dish for those who like to entertain. PASTA SALAD 1 pound pasta, any shape 'A pound Monterey Jack cheese A pound yellow American cheese A pound mozzarella cheese A cup celery, diced A cup green pepper, diced 1 cup green onion, diced , 3 tomatoes, diced A cup shredded carrots 1 cucumber, sliced 1 tablespoon oregano 1 tablespoon basil VA bottles of Catalina salad dressing or spicy French dressing Cook pasta, drain and rinse with cold water and drain again. Add all other ingredients and pour on dressing. Mix well. Refrigerate 2 to 3 hours before serving. Dressing can be added or subtracted accord ing to taste. Serves a large group. Cinnamon Rudy Centre Co. Dairy Princess Featured Recipe Apples are the perfect snack food: they’re portable, great tasting and good for you with only 81 calories and no cholesterol. Medical research is showing that a diet including lots of apples may help pre vent heart disease, osteoporosis, diabetes, stroke, and certain types of cancer. Apples are rich in dietary fiber, ranking just behind prunes in fiber content. The fiber in apples fills the stomach and causes it to empty more slowly after a meal, further slowing the absoiption of glucose into the blood stream. A recent study concluded that an extra serving of potassium-rich foods such as apples could reduce the risk of stroke by 40 percent. Here is a recipe from the Pennsylvania Apple Marketing Board that you are sure to enjoy. ' APPLE CIDER SALAD 1 6-ounce package orange-flavored gelatin 4 cups apple cider 1 cup raisins 1 cup coarsely chopped apples 1 cup chopped celery 14 cup walnut halves Juice and grated rind of 1 lemon Lettuce Dissolve gelatin in 2 cups hot apple cider; stir in raisins. Let cool. Add remaining 2 cups cider, chill until consistency of unbeaten egg white. Stir in apples, celery, walnuts, lemon juice, and refrigerate until set. Unmold onto lettuce leaves. Yields 8 to 10 servings. FIESTA SALAD BOWL 1 cup elbow macaroni, cooked 1 10-ounce package frozen or fresh brussel sprouts cooked in separate saucepan. Following package directions, drain, half ' brussel sprouts. Combine cooked macaroni, halved brussel sprouts and the following: 1 4-ounce package corned beef, cut in strips 2 tablespoons chopped onions 2 tablespoons chopped green pepper Stir in 2 tablespoons vinegar in 'A cup mayonnaise or salad dress ing. Add: 1 tablespoon sugar 'A teaspoon salt 'A teaspoon prepared horseradish Pour mayonnaise mixture over macaroni mixture, toss lightly; chill. Serves 5 to 6. (Turn to Pago B 8) Betty Biehl Mertztown
Significant historical Pennsylvania newspapers