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