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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 mm i fl ■ ' > wIWR V ml 1 V 1 * 'Bt \ HBHB i * wl k j i ml m - % ■K $ (JUS I s*•**( National Paata Council Pasta with (turkey) sausage and olives. PERKINS From page i C people’s congealed salads or Thanksgiving Day Brunch yC<XtUVMCt 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 taatedsstaaWfcWNfißs We Offer Our Reguaiar Breakfast Bullet iron •I*am j (wtv hk** gar Children il and under Ptaue Join tu & Have a Grand Thanksgiving HoUdajrt 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 l 9 u«LVj.yau ?iul I 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 mm * M T • - V - MmMM iiw’ • ~ -* jmm /x 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 E.°T. -M 1 I * nS M g ol ■§ C/3, 1 to x fJI *73 5 55- 3 fD H • ►a# rs w O *2 Q“ I >9 ft. 2 aT g ™ g_ 9 =. gl? g. jfif; ii f i n s. Js. ?T J a “'a i 3 S' » » THE HUNTER DOUGLAS HOLIDAY SALES EVENT CELEBRATE THE ? leOA'O/l AND CELEBRATE the Iffps IMlr i * 11 j *<l : ; ! j Rtf | ■ J: |m , ori ■K-'';- * jj [jjJj j* ‘ ; HunterDouglas' ll \! |\( iJ I (KIN '• V Hi I IIS Luminette* Privacy Sheers soften light to ser the perfect mood. Contact us today for special limited-time savings! DISCOVER EVENING STAR IOR ENHANCED PRIVACY! DECORATE FOR THE SEASON SAVE SIOO Per unit/2 unit max on Luminette* Privacy Sheers SAVE SSO Per unit/3 unit max on Silhouette* Window Shadings SAVE $25 Pier unit/3 unit max on Custom Shutter Collection Vignette* Modern Roman Shades Alouette* Light Louvers WITH MAIL IN RF.BATS. OlTtr vjlk) Oct l Ow:. IS. JOOtl. 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