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2B ♦ 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 ** 20 years experience in the beauty industry ** SVAobile Spa Service ■ On location hair styles for bridal party ’ Make up • Message Therapist Certified So. Cap. Extensions Hrs: Tues.-Pri. 22 ,54824 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 CLASSIFIEDS Mil: small adS Call Us Today To Place Your Ad In The Classifieds 987-1823 1-866-873-2172 ClubliOMSC For MMWIAYCVS W&W 10% OFF With This Ad For NON Member Rentals Good For October, November & December. II f[ |j |55156 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 • Criminal Defense • Divorce u32EmBQ33Z isi 54274 54107