Newspaper Page Text
6C
♦ WEDNESDAY, NOVEMBER 22, 2006
PASTA
From pmge fC
1 1/2 cups orange juice
1/2 cup dried cranber
ries
1/2 tsp. dried sage
Spray a large skillet with
non-stick cooking spray;
heat. Add sausage and onion
and cook, stirring frequent
ly, until browned, about 5
minutes. Remove sausage
from skillet and chop into
1/4” pieces. Return sausage
to skillet with onion. Stir
in orzo, chick broth, orange
juice, cranberries, and sage;
bring to a boil, stirring occa
sionally. Reduce heat and
simmer (covered), until most
of the liquid is absorbed,
about 15 minutes. Remove
from heat and let stand cov
ered for 10 minutes. Toss
and serve.
Mac ‘n Cheese
with Olives
Serves 6
1 pound Elbow
Macaroni, Rotini or other
medium pasta shape
2 tbsp. vegetable oil
6 tbsp. flour
3 cups skim buttermilk
1 cup grated Cheddar
chee3e (4 oz.)
1 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pep
per
1/3 cup diced red pep
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National Paata Council
Pasta with (turkey) sausage and olives.
PERKINS
From page i C
people’s congealed salads or
Thanksgiving Day Brunch
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Turkey, Ham, Roast Beef, &
Southern Style Fried Chicken
Dressing
Mashed Potatoes & Gravy
Italian Green Beans
Macaroni & Cheese
Turnip Greens
Cream Corn
Sweet Potato Souffle
Black-Eyed Peas
White Rice
Smp, & SnetoU
Turkey & Rice, Bread, Rolls, & Cornbread
Only $10” 11:00 am • 7:00 pm
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(wtv hk** gar Children il and under
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Crcen Derby Restaurant & Bar 100 Valley Drive, Perry GA
per
1/4 cup chopped green
or black olives
1/4 cup sliced scallions
1/4 cup chopped pars
ley
3 tbsp. grated Parmesan
cheese
Prepare pasta according
to package directions; drain.
Preheat oven to 375° F. In
a medium saucepan, whisk
oil and flour together and
cook for one minute. Slowly
whisk in buttermilk and
bring sauce to a boil. Remove
from heat and add Cheddar
cheese, salt, black pepper,
cayenne, red peppers, olives,
scallions and parsley. Stir
until cheese has melted.
In a large bowl, toss
together cheese sauce and
pasta. Spoon into a 2-quart
casserole sprayed with veg
etable spray. Sprinkle with
Parmesan cheese. Bake until
heated, about 30 minutes.
Pasta with
(Turkey) Sausage
and Olives
Serves 4 to 6
1 pound Mostaccioli,
Rigatoni or other medium
pasta shape, uncooked
8 oz. Italian-style tur
key sausage
1 tbsp. olive or vegeta
ble oil
1 clove garlic, minced
2 cups canned Italian
to schedule the heating-up
of foil-covered veggie cas
seroles you didn’t make
yourself. You do appreciate
their cleaning up afterwards
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Httafiratfi- Tma-niftfar n ■ ■ '
plum tomatoes, crushed
12 medium black olives,
pitted and sliced
Pinch of crushed red
pepper
Salt and freshly ground
pepper to taste
2 tbsp. chopped Italian
parsley
Grated Parmesan
cheese (optional)
Crumble the sausage into
a lightly oiled skillet. Place
over medium heat and saute,
stirring often to break up
the meat, until the sausage
is cooked through. Drain
and cool the meat.
Heat the oil in a medium
skillet over medium heat.
Add the garlic and fry until
golden brown. Add the toma
toes, olives and crushed red
pepper. Return the sausage
to the skillet and add salt
and pepper to taste. Reduce
the heat and simmer until
the sauce is thickened, about
5 minutes.
Prepare pasta according to
package directions. Before
draining, reserve one cup
of the pasta cooking liquid.
Drain the pasta and return
it to the pot over low heat.
Add the sauce. If the sauce
is too thick to evenly coat
the pasta, add some of the
reserved pasta cooking
liquid. Stir in the parsley.
Divide the pasta among
serving plates. Garnish with
grated Parmesan cheese, if
desired.
while you collapse, though,
as long as they have enough
common sense not to put
the good china in the dish
washer.
VeMenU
Peach Cobbler
Sweet Potato Pie
Chocolate Cake
Banana Pudding
Pecan Pie
FOOD
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National Paata Council
Chessy baked ziti.
Jade’s Saßdwick Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm •Wed 11am-2:3opm
w. 478-987-2428
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