84-Lancaster Famtlng, Saturday, April 16, 1994
by Rebecca Escott
Penn State
Extension Home Economist
For Lehigh County
When many of us were growing
up, there was no “pasta.” Of
course we knew about macaroni
and cheese and spaghetti and
meatballs, but that was the extent
of our pasta knowledge. Today
there aye about 600 different
shapes, with new ones regularly
being designed.
One of the most popular of
modem foods, it can be served in a
variety of ways and combinations,
such as “veggies” and pasta, meat
or poultry with pasta and an all
time favorite seafood and pasta.
Pasta means “dough.” There are
two main types dry or factory
made with water and paste, and
fresh or homemade with flour and
eggs. Some fresh is available in
the refrigerated section of your su
permarket, but it is considerably
more expensive than dry pasta.
And occasionally some fresh pasta
is frozen.
Although most pasta is made
with refined durum wheat, some is
made with rice, com or soy flour.
Others are colored and flavored
with spinach, carrot or tomato pur
ee. The different flavors and col
ors will help you make more inter
esting meals.
Many types of pasta are inter
changeable, but some are more
suited to particular sauces than
others. For example, delicate noo
dles are compatible with light
sauces or cream sauces, but spa
ghetti is usually enhanced by
heavier sauces. Very large pastas,
such as manicotti and giant shells
are not as good with seafood as
smaller shaped pasta varieties.
Pasta should be cooked “al
dente” not soft, yet tender and
firm “to the tooth.” Cooking times
vary for different pastas, so al
ways follow package directions.
In most preparations, coordinate
cooking times so that pasta and
sauce are done at the same time.
Large pastas such as macaroni
and spaghetti must be cooked in
plenty of boiling water at least
a quart for every four ounces of
dry pasta. Otherwise they become
sticky. Miniature pastas, which do
not require as much water, are ex
cellent in soups and stews.
When pasta is cooked correctly
there is no need to add butter or
margarine to avoid sticking. One
tablespoon of butter or margarine
increases the calorie content by
nearly 50% from 210 to 310.
Contrary to popular belief, pas
ta is not fattening. Each five
ounce serving of pasta contains
about 210 calories and one gram
of fat. It is the rich sauces and
cheeses we pour over our pasta
that make it high in calories and
fat. Obviously, a tomato-based
sauce is less fattening than a
cream or cheese sauce.
When cooking sauces, vegeta
bles, meats or other foods to com
plement your pasta, and it is
necessary to use oil, select olive
oil, polyunsaturated vegetable oil
or soft margarine. These oils are
consistent with healthy diet re
commendations from nutrition
ists.
Remember, too, that the amount
of an ingredient used is important.
One cup of grated parmesan con
tains slightly more than 325 calor
ies. But if your recipe calls for
one-half cup and this serves four
or six people, you can still have
great flavor without many calor
ies. And you can substitute chees
es such as mozzarella that have
fewer calories.
You’ll enjoy your food more if
you grate fresh cheeses instead of
buying the grated ones. The flavor
is fresher and more intense. In ad
dition, you will have fewer calor
ies and additives as well as less
salt, fat and cholesterol.
Chicken Corn
LANCASTER (Lancaster Co.)
Rich with tender chicken and
sweet kernels of com, chicken
com soup is a Pennsylvania Dutch
classic dial’s prized by many.
There are many versions of this
hearty dish some with rivels,
some without, some with chopped
egg, others without. For those who
have a special recipe for chicken
com soup, the Pennfield Farms
Chicken Com Soup Cook-Off will
Mindy Rottmund stirs up a batch of chicken corn soup in
preparation for the Chicken Corn Soup Cook-Off sponsored
by Pennfied Farms.
CLOSED SUNDAYS, NEW YEAR,
EASTER MONDAY, ASCENSION DAY,
WHT MONDAY, OCT. 11, THANKSGIVING,
f UIKIf g|{ CHRISTMAS A DECEMBER 26TH.
FISHER’S FURNITURE, INC.
NEW AND USED FURNITURE
USED COAL A WOOD HEATERS
COUNTRY FURNITURE A ANTIQUES
BUS. HRS: BOX 57
MON.-THURS. 6-5 1129 GEORGETOWN RD.
FRI. 8-8, SAT. 8-12 BART, PA 17503
GOOD FOOD OUTLET STORES
See Our Original Line Of Golden Barrel Products Plus All Kinds
Of Beans, Candies, Dried Fruit, Snack Mixes, Etc. At Reduced Prices
* BAKING MOLASSES * MAPLE SYRUP
jfcZsSfc * BARBADOS MOLASSES * PANCAKE ft WAFFLE
, * BLACKSTRAP SYRUPS
MOLASSES * SORGHUM SYRUP
«>. A.RRff'ir * CORN SYRUPS * LIQUID ft DRY SUGARS
»V oAL/A HIGH FRUCTOSE * PANCAKE ft WAFFLE
A SYRUPS SYRUPS
y ' #/ * CANOLA OIL
v ; s * coconut on.
- /) I/, If your local turn ft CORN OH
-A-i,. , doe* not have it, A COTTONSEED OIL
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free * peanut on.
BROCHURE A VEGETABLE OIL
A SHOO-FLY PIE IVOX
Processors Of Syrups, Molasses,
Cooking Oils. Funnel Cake Mix.
Pancake k Waffle Mix k Shoofly Pie Mix
GOOD FOOD OUTLET
Located At Good Food, Inc.
W Mam St, Box 160, Honey Brook, PA 19344
215-273-3776 1-800-327-4406
Located At L & S Sweeteners
388 E Main St, Leola, PA 17540
717-656-3488 1-800-633-2676
- WE UPS DAILY -
Si^S3
Set For
offer a special opportunity to show
off which recipe is truly best
The Pennfield Farms Chicken
Com Soup Cook-Off is set for Fri
day, June 17, as part of the county
wide T 994 Pennsylvania Dutch
Food; Festival sponsored by the
Pennsylvania Dutch Visitors
Bureau. It will be held at the
Doneckers Expo Center at the
ARTWORKS in Ephrata, where
celebrity judges will make thefinal
Soup
June
Cook-Off
17
choice among six finalists.
The preliminary judging of
recipes will be done by Pennfield
Farms and home economist, Min
dy Rottmund. The written recipes
will be narrowed down to six final
ists who will be judged on June 17.
Last year, Pennfield Farms spon 7
sored a Chicken Pot Pie Cook-Off!
“Chicken is an essential ingre
dient in many popular Pennsylva
nia Dutch dishes. Having a Chick
en Com Soup Cook-Off as part of
the county’s celebration of region
al food was a natural,” said Tim
Horn, marketing director for Pen
nfield Farms.
Those entering the Pennfield
Farms Chicken Con Soup Cook-
Off will also have the opportunity
to help seriously ill children in the
area. For each individual recipe
submitted, Pennfield Farms will
make a donation to the Make-A-
Wish Foundation which goes tow
ard fulfilling the wishes of children
facing life-threatening illnesses.
Entries for the Pennfield Chick
en Com Soup Cook-Off must be
postmarked and received by May
15. The semi-finalists will be inter
viewed by phone May 25 or 26,
until they are narrowed down to six
finalists by May 31. Those finalists
will participate in the cook-off,
vying for a total of three prizes.
First prize is $3OO, second prize is
$l5O and third prize is $75.
Awards will be presented at the
time of judging.
All recipes must be original and
not previously published. They
should include Pennfield Farms
chicken. The final judging will be
based on flavor, appearance, tex
ture, easy of preparation, and qual
ity of ingredients.
“Besides the prize money and
the benefit to the Make-A-Wish
(Turn to Page BS)
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FORMULA FOR HEALTH
Call Or Write
JESSE S. WEAVER
1431 Brunnervllle Rd.
Litltz, PA 17543
717-626-5503
SPECIALS FOR
APRIL
GOOD OLD FASHIONED SHOO-FLT
PIE MIX
Regularly $1.19
NOW $.99
GOLDEN BARREL PEANUT OIL
V 4 Gallon - Regularly $3.40
now $3.09
GOLDEN BARREL TABLE SYRUP
32 Ounce - Regularly $1.69
NOW $1.39
* FUNNEL CAKE MIX
* PANCAKE A WAFFLE
MIX
A ASSORTMENT OF
CANDIES
A DRIED FRUIT
* SNACK MIXES
A BEANS
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A BAUMAN APPLE
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* KAUFMAN PRESERVES
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