BfrlancMtar Farming, Saturday, October 21, 1995
‘Pastablliti
Go to a large supermarket and
look over the array of pasta. The
unique shapes and possibilities for
cooking diem is mind boggling.
One of the most up and coming
foods in this country is couscous
(pronouced koqse-koose). Cousc
ous is tiny granules of pasta, made
horn 100 percent semolina wheat
Because it has already been
cooked with steam and then dried,
it is ready to eat in less than 10
minutes. Similar in texture and
appearance to rice, it is ideal as a
side dish or as an ingredient in
main dish recipes. When prepared
couscous remains fluffy and sepa
rate, and readily takes on the fla
vors of the other foods cooked or
served with it.
Couscous has been around for
nearly 1,000 years, originating in
Morocco, Tunisia and Algeria. It is
widely consumed throughout the
world and is especially popular in
France, but until recently most
Americans had never heard of it
Once limited to specialty and
health food stores, couscous can be
found in most supermarkets.
Couscous can be purchased plain
or in flavors such as parmesan,
herbed chicken, or roasted garlic
and olive oil.
Couscous is naturally low in fat
and high in carbohydrates.
Because it is so easy to prepare and
so versatile, couscous is an ideal
part of any meal. It can be substi
tuted in many of your favorite
recipes that require rice or pasta.
Try some of these old favorite
pasta dishes, but don’t be afraid to
experiment with couscous.
PASTA WITH PESTO SAUCE
1 cup snipped fresh parsley
3 tablespoons dried basil
/* cup slivered almonds or pine
nuts
1 clove garlic
'A teaspoon salt
6 tablespoons butter, melted and
cooled
Vt cup grated paimesan cheese
10 ounces cooked hot pasta
Place parsley, basil, nuts, garlic,
and salt in food processor or blen
der container. Process until ingre
dients are finely chopped. Add
melted butter and cheese; process
until well mixed. To save, stir 1
tablespoon hot water into pesto
sauce until well mixed. Place hot
pasta in warm bowl; spoon pesto
over pasta, toss to coat well. Serve
immediately. Serves 6.
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.
October
28-
November
4- Biscuits and Mix
11- Favorite Breads
18- Thanksgiving Dinner
es’ Galore
CHEESY MANICOTTI
12 uncooked manicotti shells
2 cups cottage cheese
I'/icups shredded mozarella
cheese
2 eggs, slightly beaten
'/% cup grated parmesan cheese
2 tablespoons-butter, melted
V< teaspoon Italian seasoning
V* teaspoon salt and pepper
'/i teaspoon garlic powder
3 cups prepared spaghetti sauce
'A cup shredded mozzarella
cheese
2 tablespoons grated parmesan
cheese
Cook manicotti according to
package directions for parboiling.
Drain and place in bow) of cold
water. Combine cottage cheese,
I'A cups mozarella cheese, eggs,
’/i cup parmesan cheese, butter,
and seasonings. Drain manicotti
shells; pat dry. Fill shells with cot
tage cheese mixture. Preheat oven
to 350 degrees. Spread about
'/i cup spaghetti sauce over bottom
of 3-quart rectangular baking dish.
Place filled manicotti in dish. Cov
er with remaining sauce. Sprinkle
with Vi cup mozzarella cheese and
2 tablespoons parmesan cheese.
Cover dish loosely with aluminum
foil. Bake, covered 30-40 minutes
or until heated through.
Am. Dairy Association
PASTA WITH RUSTIC LAMB
TOMATO SAUCE
12 ounces boneless leg of lamb
or shoulder, sliced in thin strips
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
11/I 1 / cups thinly sliced zucchini
1 cup sliced mushrooms
14.5-ouncc can diced tomatoes
and juice
3 tablespoons chopped fresh
basil leaves or 1 tablespoon dried
basil
Vi teaspoon ground black
pepper
V* teaspoon seasoned salt,
optional
8-ounces pasta, cooked and
drained
A cup sliced and drained ripe
olives, optional
In large skillet with cover, heat
oil and saute onion and garlic for 2
minutes. Add lamb and sauted to 5
minutes, stirring occasionally,
until meat is cooked. Drain well,
set aside. Add zucchini,
mushrooms, tomatoes and juice,
basil, pepper, and salt Cover and
cook for S minutes until vegetables
are crisp-lender. Mix in cooked
lamb and onions, pasta and olives.
Heat through and serve.
Am. Dairy
Pumpkins Galore
LAZY DAY LASAGNA
12-ounces cottage cheese
2 cups shredded mozarella
cheese
2 eggs
'/> cup chopped parsley
1 teapsoon onion powder
’/»teaspoon dried basil leaves
'/• teaspoon pepper
32-ounces spaghetti sauce
V* pound ground beef, cooked
9 uncooked lasagna noodles
Grated parmesan cheese
In large bowl, mix first seven
ingredients until well blended; set
aside. In another bowl, mix spagh
etti sauce and cooked ground beef.
In a 12x8x2-inch baking dish,
spread V> cup meat sauce. Spread
with half of cottage cheese mixture
and 1V( cups meat sauce. Layer
three more uncooked noodles on
top of meat sauce. Spread with
remaining cottage cheese mixture.
Top with remaining three
uncooked noodles and remaining
meat sauce. Pour 'A cup water
around edges of dish. Cover tightly
with foil. Bake in 37S degree oven
for 45 minutes. Uncover and bake
1S minutes or until noodles are ten
der. Let stand 10 minutes before
serving. Serve with parmesan
cheese. Makes six large servings.
Barbara Click
Gap
Am. Lamb
Make it simple and fi
ih: Toss hot pasta with a room-temperature sauce.
PASTA PRIMAVERA
2 tablespoons butter
'A cup broccoli flowerets
'/ cup thinly sliced carrots
'/cup chopped red sweet
pepper
1 clove garlic, minced
1 can condensed broccoli cheese
soup
1 cup milk
'/«cup grated parmesan cheese
3 cups hot cooked fettucini
Featured Recipe
It’s the time of year when the air is brisk and leaves are changing
color. Everywhere you look, something is being harvested. Pumpkins
and cheese may sound like a strange combination, but are the perfect
blend in this recipe. Cheese is packed with calcium and lots of other
important minerals you need each day. This four-cheese blend pro
vides a fun, yet nutritious variety that is perfect for fall socials or an
after school snack.
Four Cheese Pumpkin
2 cup (8 oz.) shredded Colby cheese, at room temperature
1 cup (4 oz.) shredded Provolone cheese, at room temperature
1 cup cottage cheese
1 package (8 oz.) cream cheese, softened
1 teaspoon Worcestershire sauce
Paprika
Green bell pepper
Assorted crackers
Combine Colby cheese, Provolone cheese, cottage cheese, cream
cheese, and Worcestershire sauce in work bowl of food processor.
Process until smooth. Wrap in plastic wrap and refrigerate several
hours for ease in shaping and to blend flavors. Shape into a pumpkin
and sprinkle with paprika. Use a piece of green bell pepper for the
stem. Allow to stand at room temperature about 20 minutes before
serving with assorted crackers.
In 10-inch skillet over medium
heat, cook all vegetables in hot
butter until crisp and tender. Add
garlic. Stir often. Stir in soup, milk,
and cheese. Heat to boiling.
Reduce heat to low. Cook 3
minutes, stirring occasionally.
Pour over feltucini; toss to coat
Serve immediately.
Sarah Clark
Breezewood
(Turn to Pago BS)