Cheeses (Continued from Pago B 8) Notes About Nonfat Cheeses Nonfat cheeses the Cheddar and American types are best served “as is” in sandwiches, as a snack, on cheese boards and in salads. They tend to have a very mild flavor. If desired, they can be enhanced with mustards, salsas, chutneys, red hot sauces or spices and herbs. Serve at room tempera ture for best texture. The new nonfat cream cheese, as the label recommends, should not be used in baking. However, it can be used very successfully in no-bake cheesecake and refriger ated desserts. It can also be turned into a creamy sauce when tossed with hot pasta. Triple Cheese Pasta Primavera 1 pkg. (8 oz.) spaghetti 1 T butter 2 C diced sweet red or green bell peppers 2 C sliced zucchini or yellow summer squash 1 pkg. (8 oz.) fresh mushrooms, sliced (about 2 'A cups) 1 C part-skim milk ricotta cheese '/a C (2 oz.) shredded mozzarel la cheese 'A C milk 2 T grated parmesan cheese VA tsp. Italian seasoning 1 tsp. salt V* tsp. ground black pepper inks •True 360 zero turning •Finger-tip control qf speed, direction and braking •Maneuvertibility that lets you trim as you mow •Convenient '