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♦ WEDNESDAY, OCTOBER 24, 2007
Versatile pasta can be simple or elegant
I can’t think of a more
versatile food than
pasta. It is a staple
in most American pantries
and is a
favorite
stand
by for
a quick
meal for
the fam
ily It can
also be
dressed
up to
make an
elegant
Yvonne
Sutherland
yvonnes@windstream.net
main dish or side for com
pany. Pasta comes in many
fanciful shapes and colors.
It can be flavored with
endless sauces and other
ingredients. Pasta is not
only delicious; it is a lot of
fun. Just use your creativ
ity. Remember pasta should
never be overcooked and
should not be rinsed with
cold water unless you are
using it in a salad.
The most popular way to
serve pasta is with a tomato
sauce. I learned to make
tomato sauce when I was
a teenager and have never
understood why people buy
expensive prepared sauces
when the ingredients for
homemade sauce are on the
pantry shelf and making it
is so quick and easy. Below
is a basic sauce.
Sometimes when we have
an overflow of summer
tomatoes, I blanch and peel
them, crush them in the
food processor, and make
large batches of the sauce
using fresh herbs from the
garden. I freeze it in small
batches so all I have to do is
reheat it and add meat and/
or mushrooms for a quick
meal. You can do the same
thing with canned tomatoes
and always have homemade
sauce on hand.
Yvonne's Tomato
Sauce
3 tablespoon olive oil
1 small green pepper,
chopped
1 medium onion, chopped
2 cloves garlic, peeled,
smashed and chopped
2 14-ounce cans crushed
tomatoes
1 teaspoon dried oregano
(or substitute Italian sea
soning for the next these
four herbs)
2 teaspoons dried basil
2 teaspoons dried parsley
1 bay leaf
Chillier weather means chili time
From staff reports
One of the best things about fall
is that hot dishes like soup and chili
are so appealing. Whether you’re a
beginning cook or an old hand in the
kitchen, you need at least one chili
recipe that you’ve made your own.
Here are some variations on the
chili theme. Remember that any good
chili can be topped with shredded
cheese and sour cream. Cornbread’s a
great side, but so are corn chips.
Black Bean Chili
1 1/2 pounds boneless beef, cut
into 1/2-inch cubes, or ground beef
browned and drained.
2 15 1/2-oz. cans black beans,
drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 15 1/2-oz. can diced tomatoes, do
not drain
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
~ Indian River Fruit
~ Old Fashioned Grits - unbolted
water ground meal from
Davis Grist Mill, Tifton, GA
~ Peas, Corn, Sweet Potatoes,
Okra, Tomatoes, Onions
LI YEUNE'S PRODUCE
Perry Farmer's Market
Saturday Bam-12noon
Speaking of pasta
Pasta is one of America’s favorite foods. In 2000, 1.3
million pounds of pasta were sold in American grocery
stores. If you lined up 1.3 million pounds of 16 oz.
spaghetti packages, it could circle the Earth’s equator
almost nine times!
Top-quality pasta is made from durum wheat. According
to the North Dakota Agricultural Statistics Service, about
73 percent of the durum wheat grown in the U.S. is
grown in North Dakota. American-grown durum wheat
is considered among the best in the world and the pick
of the crop is earmarked for domestic use, ensuring a
finished pasta product second to none in the world.
Approximately 2.75 million tons of pasta is made in
Italy each year, while the United States produces nearly
1.9 million tons per year
There are more than 600 pasta shapes produced
worldwide.
Source: ilovepasta.org
1 6-ounce can tomato
paste
Salt, black pepper and red
pepper to taste
In a large kettle or Dutch
oven, heat the olive oil over
medium high. Add the green
pepper, onions and garlic,
sauteing until translucent.
Add the crushed tomatoes,
oregano, basil, parsley and
bay leaf. Bring to a slow boil.
Stir in the tomato paste,
fill the can with water and
add to the sauce. Simmer
over low heat for 1/2 hour.
Season with salt, black pep
per and red pepper to taste.
Serve over your favorite
pasta.
Variations: Add browned
ground beef, cooked meat
balls, cooked Italian sau
sage and/or drained canned
mushrooms or fresh, sau
teed mushrooms to the
sauce while it is cooking. I
always cook and drain the
meats first so the sauce is
not greasy.
Meat Balls
2 pounds lean ground
beef
1/4 cup minced onion
1/2 cup dry bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2 teaspoons garlic powder
1/2 teaspoon black pep
per
1 teaspoon salt
1/4 teaspoon cayenne pep
per (optional)
2 eggs, beaten
3 tablespoons olive oil
Mix all the ingredients
except the olive oil in a
large bowl. Knead until
well mixed and shape into
balls. Heat the oil to medi
Garnish: sour cream, shredded
Cheddar cheese (optional)
Combine all ingredients except gar
nishes in 3 1/2-quart slow cooker.
Cover and cook on low heat setting 7
to 8 hours. Top individual bowls with
sour cream and Cheddar cheese.
Chili with Pork
Chili doesn’t have to be made with
beef. Try this tasty recipe from the
National Pork Board for a variation.
2 pounds boneless pork butt (shoul
der), cubed and dusted with
flour seasoned with black pepper
2 tablespoons bacon drippings or
vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 4-oz. cans diced green chiles,
drained
3 14,1/2-oz. cans chicken broth
1 teaspoon hot pepper sauce, or to
taste
Heat fat in Dutch oven over medi
um-high heat; add pork cubes and
brown evenly on all sides. Add onions
um high in a large skil
let. Saute the meatballs in
the oil, turning occasion
ally until evenly browned.
Drain on paper towels. Add
to tomato sauce.
Lasagne
1/2 lb. lasagne noodles
1 tablespoon vegetable oil
Yvonne’s Tomato Sauce
(with about a pound of
ground beef added)
2 cups grated mozzarella
cheese
8 oz. ricotta (or as I prefer
cream-style cottage cheese)
1 beaten egg
Parmesan Cheese
Start the oven at 350
degrees.
Cook the lasagne accord
ing to the package direc
tions, adding the 1 table
spoon oil to the water to
keep the noodles from stick
ing together. Drain.
Meanwhile mix the eggs
and ricotta or cottage
cheese in a bowl. In a large,
oblong baking dish, spread
a layer of sauce, a layer of
lasagne, a layer of mozza
rella, the ricotta or cottage
cheese mixture, a sprinkle
of Parmesan and add anoth
er layer of sauce. Continue
alternating lasagne, cheese
and sauce. End with lasagne
topped with sauce. Sprinkle
with Parmesan.
Bake 30 minutes or until
the sauce is bubbling.
Fettucctai al Burro
This dish is often called
Fettuccine Alfredo. It was
made popular at Alfredo’s
restaurant in Rome. Movie
stars Mary Pickford and
Douglas Fairbanks ate
there on their honeymoon
; %
1205 Ball Street Perrtj, GA
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FOOD
and were so impressed they
gave the owner a golden
fork and spoon for tossing
his now famous dish-or so
the story goes.
1 lb. Fettuccini (egg noo
dles)
1 tablespoon olive or veg
etable oil
1 stick butter, softened
1/4 cup heavy cream
1/3 cup grated Parmesan
cheese
1/2 teaspoon ground nut
meg
salt and pepper to taste
Cook the noodles accord
ing to package directions
and drain, adding the oil to
the cooking water to keep
the pasta from sticking
together.
While noodles are cooking,
cream the butter and beat
in the cream, Parmesan and
nutmeg.
Drain the noodles and
toss with the butter mix
ture in a large warmed serv
ing bowl. Add salt and pep
per to taste.
Serve immediately. Pass
extra Parmesan to be sprin
kled on at the table.
Variation: Add drained
mushrooms, green peas and
strips of ham to the above
and you have a meal.
Pasta Salad
8 ounces rotini (twists)
1 tablespoon vegetable oil
1/2 cup chopped red bell
pepper
1/2 cup finely chopped
onion
1 3-ounce can sliced black
olives, drained
2 boiled eggs, chopped
2 tablespoons chopped
fresh basil or 2 teaspoons
dried basil leaves
1/4 cup mayonnaise
1/4 cup sour cream
Salt and pepper to taste
Fill a large pot with salted
water. When it comes to a
boil, add the oil, then the
pasta. (Again, the oil in the
water will keep the pasta
from sticking together.)
Cook the pasta over medi
um high heat for 10-12 min
utes, drain, and rinse with
cold water and drain again.
Put the pasta in a serv
ing bowl and toss with the
bell pepper, onion, olives,
boiled eggs and basil. Stir
in the mayonnaise and sour
cream. Season with salt and
pepper.
and garlic to pan; cook and stir until
onions are tender, about 10 minutes.
Stir in remaining ingredients and
bring all to a boil. Lower heat to a
simmer, cover and simmer until pork
is veiy tender and liquid is slightly
thickened. Serve immediately over
hot cooked rice, if desired. Garnish
with fresh cilantro sprigs.
Sausage and Beer Chili
Long slow cooking brings out the
best in this chili.
1 pound fully cooked smoked sau
sage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 15-oz. can black beans, rinsed and
drained
1 15-oz. can tomato sauce
1 10-oz. can diced tomatoes with
green chiles
1 cup beer
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
Place all ingredients in 4-quart slow
cooker; mix gently. Cover and cook on
low heat setting for 8-10 hours.
Kelli Glaser
@The Sal oris
A
■n
Journal/Charlotte Perldns
This handy baker and heater keeps the potatoes hot.
Customers can eat all they like, and some go for two
potatoes with plenty of toppings like chili and cheese.
SOUP ‘R’ SPUD
From page iB
married with kids and
grandkids, she was secretary
for the City of Centerville
and then for Byron Middle
School, and the whole time
she was dreaming of just
the job she’s doing now, and/
or running her own restau
rant
Not one to rush into any
thing without planning, she
did her homework for five
REA
From page iB
ends of the cucumbers and
slice horizontally into three
inch long sections. Using a
melon bailer, scoop out the
insides of the cucumbers.
In a small bowl, combine
the remaining ingredients,
except mushrooms, blending
with a fork until smooth.
Using a knife or spoon, pack
the mixture into the center
of the cucumber. Place on a
place, cover and chill for at
least two hours.
When ready to serve, use
a sharp knife to slice the
cucumber section into 1/2
inch wide slices. Lay the slic
es on a plate or tray and top
each with a mushroom slice.
Oriental Chicken
Livers
1/2 cup light soy sauce
3 tablespoons sherry or
white port whine
2 cloves garlic, minced
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HOUSTON HOME JOURNAL
years, making up a busi
ness plan with help from
the University of Georgia
Small Business Development
Center and did plenty of
research on costs and equip
ment.
It all finally came together
in a simple, sunny little res
taurant that’s just right for
lunch on a hectic day or for
a family supper that won’t
wreck the budget. Hours are
Monday-Saturday, 11 a.m.-8
p.m. The number is 971-
4500.
1/4 teaspoon onion pow
der
Salt and pepper
12 ounces chicken livers,
cleaned and halved
1 can (6.80 z.) water chest
nut pieces, drained
8 ounces lean bacon strips,
halved
Position the broiler rack 3
inches from the heat source
and pre-heat the broiler. In a
medium saucepan, combine
the soy sauce, sherry, garlic
and onion powder and bring
to a boil over medium heat.
Season with salt and pepper.
Set aside to cool slightly and
then cover and refrigerate
for at least two hours.
Press pieces of liver and
water chestnuts together,
wrap with bacon and fas
ten with toothpicks. Broil
for eight to 10 minutes or
until the bacon is crisp and
the livers are no longer pink.
Serve immediately with the
sauce.
Note to readers: This is
a reprint of one of Jean Rea’s
earlier columns.
Jim Collins
Attorney At Law
Specializing In
818
Ideals
WARNER ROBINS, GA 31088
478-322-2542
(PcA/aAo/cAee Ao/uAAouae
&a v/c
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
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