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IpiPt j&** ■ ?2ss& ■Jk'?* pr ; ‘' -^sgM^^lßßptv | t •„ *>■ T 4MBHL Sr »* ■ - > ' V; 5 --/ * jfflnysSj'is, ■*ffinf fiSi .~ a flll ;#*?■•• 'WRiWB - ■ p " V''-" K * r* *•” Iff I 4 J . >. & Macaroni and Cheese 3 cups uncooked penne pasta 1 large egg 2 garlic cloves, minced I'A cups 2 percent low-fat milk I cup (4 ounces) shredded sharp Cheddar cheese 4 ounces cream cheese I cup (4 ounces) shredded Gruyere or Swiss cheese V* cup (3 ounces) freshly grated Parmesan cheese /» teaspoon red pepper flakes '/» teaspoon salt Z» teaspoon black pepper 3 tablespoons butter 12 saltine crackers, crumbled Cook pasta according to package directions; drain. Preheat oven to 350 F. Lightly grease a 13-by-9-inch or 8-cup casserole dish. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8. Dig intcDairy “Got milk?" Not many folks do these days. Despite the milk-mustached celebrities peering from the pages of magazines, milk sales are down. That means calcium consumption by Americans is down. too. Nearly nine of 10 women and four of 10 men fall short on their daily calcium intake, according to LfS. Department of Agriculture surveys. And calcium intake isn’t any better for kids; 70 percent of 9- to 11-year old girls do not get enough calcium. With the recent introduc tion of new beverages—from teas to soft drinks to bottled waters —milk has taken a back seat. Tins is unfortunate because the nutrients that dairy prod ucts contain—calcium, vitamin D and protein—are extremely important for our health. Thev build strong bones during childhood, help maintain them during adulthood and arc beneficial for people with high blood pressure and diabetes. A recent study funded by the National Dairy Council found that dairy products mav even help people lost weight—especially abdominal fat, which has been linked to a higher risk for heart attack. Here are two recipes from Relish, American Profiles sister magazine, that contain hefty doses of calcium—as much, if not more than an 8-ounce glass of milk, which contains 300 milligrams. (To view more recipes, sign up for % e-newsletters or talk about food, M visit www.relishmag.com m Dressed-Up Tomato Soup Turn canned tomato soup from simple to spectacular by dressing it up with cheese, sweet grape tomatoes and crispy bacon. Serve with toasted bagels. - ':■■!». MihJ* ft(HighUu) Slyling lcitSO Black bum Ap I (10 /2-ounce) can condensed tomato soup 1 can 2 percent low-fat milk 10 grape tomatoes, halved 2 strips bacon, cooked and crumbled I (I-ounce) mozzarella cheese stick, cut into 6 pieces 1 cup fresh spinach, chopped 2 ounces freshly grated Parmesan cheese Place soup in saucepan. Add milk; whisk well. Add tomatoes, bring to a low boil, reduce heat and simmer 5 minutes. Remove from heat and add bacon, mozzarella cheese and spinach. Ladle into bowls and sprinkle with Parmesan cheese. Serves 2. Daily Calcium Requirements AGE MG/DAY I to 3 500 4 to 8 800 9 to 18 1300 19 to 50 1000 51+ 1200 iBI, i fH IWfl®** Page 16 •www.americanprofile.co m