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PAGE 6B
FORSYTH COUNTY NEWS—WEDNESDAY, SEPTEMBER 2*, I»S4
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Want argument? Ask experts how to cook fresh pasta
If you want to get an argument
going, ask more than one expert how
to cook fresh pasta.
All agree the fresh variety cooks in
less time than the packaged stuff
but how you do it depends on who you
are. Some insist the cooking water
must have salt and oil. Some say only
salt. Some use a lot of salt. Some
hardly any. Whatever is in the water,
all agree there must be lots of it up
to four quarts of water for a half
pound of pasta. When the water’s at a
rolling boil, add the pasta, then stir it
gently with a wooden spoon so the
strands won’t stick together.
There’s more disagreement on how
long it should cook.
Some recommended cooking times
ranged from “by the time the water
takes to come to a second boil” to four
minutes after the second boil.
No one suggested the time-honored
method of throwing a strand of pasta
against the wall to see if it sticks.
Sane said it's dene when it resists a
little when you bite into it. Another
suggested cutting a piece and if a dot
of white shows in the center, cooking
is complete. The experts agreed
pasta should be a little chewy to have
the best taste.
When the pasta is cooked, dump it
into a colander and let it drain. Do not
rinse. Some like to sprinkle on a little
more oil at this point. Pour into a
warm bowl, toss with grated cheese,
butter and/or sauce and enjoy.
Now that you know all the ways to
cook pasta to the perfect al dente
stage, the fun begins. This is where
you can start being creative with
pasta dishes.
In fact, young American chefs in
the New American Cuisine are mak
ing their reputations with their pasta
creativity.
John Terczak, recently appointed
executive chef of the American Stan
hope Hotel in New York City, dis
played his ingenuity with pasta with
appealing salads spinach fettuc
cine and seafood, rotelle with vegeta
bles and shells mixed with fruits.
A bonus for the weight-conscious:
The salads can be savored without
calorie concern. Calories range from
SIS to 400 per serving.
Fettuccine Seafood Salad
12 ounces spinach fettuccine (about 6
cups)
1H tablespoons salt, optional
4 to 5 quarts boiling water
H pound (about 18) shrimp, cooked,
cleaned and
halved,length wise
Vk cup blanched bay scallops (about 4
ounces)
3 tablespoons chopped walnuts
% cup milk
V« cup sour cream
1 tablespoon finely chopped dill
Salt to taste
Freshly ground black pepper to taste
1 tablespoon gold caviar
Gradually add fettuccine and salt
to rapidly boiling water so that water
continues to boil. Cook uncovered,
stirring occasionally, until just ten
der. Drain in colander. Rinse with
cold water; drain again.
In large bowl, combine fettuccine,
shrimp, scallops, walnuts, milk, sour
cream, dill and salt and pepper to
taste. Toss to coat well. Garnish with
caviar. Calories per serving: 315.
Golden Gate
Pasta-Vegetable Salad
8 ounces rotelle (about 4 cups)
1 tablespoon salt, optional
3 quarts boiling water
8 slices bacon
4 cooked artichoke bottoms, sliced
Americans picky
about potato saiad
Americans have strong feelings,
I’ve discovered, about potato salad.
Some want the potatoes cubed, not
sliced.
Some want the salad to be made
with mashed potatoes.
And some say potato salad must be
made with a combination of French
dressing and mayonnaise.
And some, especially Southerners,
want sweet pickles in their potato
salad. This time around we have a
recipe and very good it is for this
group.
Potato Salad
6 to 8 medium (2 pounds) potatoes
1 cup thinly sliced celery
1 medium (4 ounces) sweet red pep
per, seeded and slivered (44 cup)
4 small scallions, thinly sliced (*<•
cup)
4* cup drained sweet pickle slices,
halved
4m cup mayonnaise
5 tablespoons sweet pickle liquid
H teaspoon salt
teaspoon dry mustard
Pepper to taste
Scrub potatoes and cut each in half;
do not peel. In a saucepan barely
cover potatoes with boiling water;
boil until tender when pierced in
center with a fork about 25 min
utes. Drain at once. Cod slightly.
With the help of a small knife, strip
off skins and discard. Cut potatoes
into H to 1-inch cubes; turn into a
large bowl; add celery, red pepper,
scallion and pickles; toss together.
In a small bowl whisk together
mayonnaise, pickle liquid, salt, mus
tard and pepper; pour over potato
mixture and stir lightly to coat. Cover
and chill for at least a few hours to
allow flavors to blend. 1
Makes about 2 quarts.
4 cloves garlic, crushed
1 cup julienne red pepper strips
2 tablespoon chopped scallions
y« cup lemon juice
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Boston lettuce
Lemon and lime wedges for garnish
(optional)
Gradually add rotelle and salt to
rapidly boiling water so that water
continues to boil. Cook uncovered,
GROUND FRESH DAILY
Ground
Beef
.98*
LIMIT K> LBS. PLEASE
faEjf
I njn
FOOD
1 GIANT
U S D A CHOICE BONELESS
Whole Sirloin Tips
$-158
tB Jm* 10/12 LB AVG
FRESH, LEAN
Ground
Chuck
$l4B
JHL
U SD A CHOICE BONELESS TRIMMED
Sirloin Tip Roast
$ l 9B
US DA CHOICE CUBED * 0% 1 ft
Sirloin Steaks B *3
FRESH LEAN CHOPPED
Sirloin Patties
■ 1
USD A CHOICE BONELESS
Sirloin Tip Steaks
>2™ 1
STANDARD STEWPtG <.*%'}&
Fresh Oysters tS *3
SELECT FRYING <'JO
Fresh Oysters Iff *3
SMITHFIELD SLICED MEAT OR
Beet Bologna
$149
KB ■
PKG
OSCAR MAYER SLICED
Meat Bologna
$-|79
1-LB H
P«G
SMITHFIELD-REG OR THICK
Sliced Bacon
$169
PKG JHfc
•TOME ADMIN:
• HIGHWAY 19, LAItICR VILLAGE - COMING
ora« i i non. sat.. i#-t mu.
stirring occasionally, until tender.
Drain in colander. Rinse with cold
water; drain again.
Cook bacon in large skillet over
medium heat until browned and
crisp. Drain on paper towel. Crumble
coarsely and set aside.
In large bowl, combine rotelle, ba
con, artichoke bottoms, garlic, red
pepper and scallions. Pour over
lemon juice and olive oil. Season to
taste.
Line a serving platter with lettuce
ALL VARIETIES
Torino's
Party Pizza
89*
KX3-OZ
FROM TAILGATE PARTIES TO TELEVISION SNACKS
FOOD 6UNT
FOOTBALL FEVERI
SOLIDS
Sunny South
Margarine
39*
NATIONAL BRAND
MOTTS -REG OR NATURAL <^*»o
Apple Juice Sft 5 1
turkey o« cheese
Rice-A-Roni ’& 39
All VARIFTIfS j .
Idahoan Potatoes 49
ELBOW MACARONI.
VERMICELLI OR SPAGHEni
Creamettes Noodles
I ,19* I
HHNI-SAUCf A A
Worcestershire . . some 39
HERB OX BEEF OR CHICKEN a
Bouillon Cubes . . c£l 29
APPLE & GRAPE
Bama Jelly
*s9*
BORAX BLEACH AgXL
Borateem 69
JONNYCAT
Cot Litter tS 99
FOOD GIANT-SALTED OR UNSALTED
Saltines
1 ,49 c I
FRESH BAKERY
fooo ount hot oo« oa
Hamburger Rolls 33 89
FOOO GIANT
Old Fashion Bread
49'
FOOO GIANT UNSWEETENED FROZEN
Orange Juice
=B9*
leaves. Spoon salad in center. Garn
ish with lemon and lime wedges, if
desired. Calories per serving: 385.
Note 2 cups elbow macaroni (8
ounces) may be substituted for ro
telle.
Pasta-Fruit Salad
8 ounces small macaroni shells
(about 3 cups)
1 tablespoon salt, optional
3 quarts boiling water
1 banana, sliced (V 4 cup)
1 unpared red apple, cored and very
FROZEN FOODS
EIOORADO - a
Shrimp N Basket tg 5 1
MOM t POP-BUTTfRMM , f
Biscuits t£ 49
FOODGJANt BAIY <^
Lima Beans SS 1 *1
FARMERS SEIECT a...
French Fries 5 1
ORE-IDA
Potato Planks
I ~59 t 1
RKISBURY MKTROWAVE * _ - _
Popcorn V£‘ *1
FRESH DAIRY
FOOO GIANT
Vi% Lowfat Milk
s"|49
GALLON m
BOTTLE
80RDJN SM6C WRAP a.
American Slices 33
SRfrERS-AU FLAVORS . a.q
Ice Cream ... . . 6AUON 2
STRAWBERRY PEACH OR STRAWBERRY/PEACH
Light N' Lively Yogurt
I 3,71 I
MMUTC MM) CULLS) aa
Orange Juice ■ CARTON 1
BREAKSTONE ~IOW FAT OR REG
Cottage Cheese
.99*
thinly sliced (lVfc
cups)
2 cups fresh raspberries or strawber
ries
Vi cup mayonnaise
Freshly grated coconut or mint
sprigs for garnish
Gradually add shells and salt to
rapidly boiling water so that water
continues to boil. Cot* uncovered,
stirring occasionally, until tender.
Drain in colander. Rinse with cold
water; drain again.
SCENIC AMERICA
Marcal
Towels
37*
1-ROLL m
pkg. mm
REGULAR OR DIET
A&W Root Beer
PEPSI FREE, MTN DEW,
Pepsi Or
Diet Pepsi
sll9
2-LITER
BOTTLE ■■■■
In large bowl, combine shells, ba
nana, apple slices and about V 4 cup of
the berries. Puree remaining berries
by pushing through a strainer. Mix
puree into the mayonnaise; mix well.
Add to salad and toss to coat. Garnik
as desired. Calories per serving: 400.
Note: If strawberries are used,
slice 1 cup and set aside. Slice re
maining strawberries into blender
container. Blend until pureed. Stir
puree into mayonnaise.
Yields 4 servings.
I FREE! ggj
■ WITH THS COUPON AND TOUR ■
■ PURCHASE Of ANY 4-PACK i 1
SOFT WHITE OR MISER WWiwßiw# I
iG.E. Light Bulbs
UMfT ONE WE F BAG Of SUGAR PSt COUPON |
GOOC ONLY AT FOOO GIANT THRU SATURDAY, SEPT 29,19»4 |
huRRMIM RUaj
ST. MARY S REGENCY TOWELS
BATH TOWEL
QSj s9"*
LzZtj each 2^B”
* WITH $25 IN REGISTER TAPES $3 99 WITHOUT
- _ PUTUtfO
fTBI SCS low Rinct wet
wttm *25 m
WTTHOt/l TAWS RfGRTft TAPES
iatm ToWft 23 X4O ~ ilw ~ 12. WEA
SAVE
WITH COUPONS AVAILABLE ONLY AT FOOD GIANT!
TENDER, GEORGIA GROWN
Yellow
Squash
.39*
THE NATURAL SNACK-THOMPSON SEEDLESS
White Grapes
I . 79* I
ERESH ROM jm ab| ak a
Cucumbers ... .4 for H OO
GEORGIA GROWN
Fresh Collards
QQC
LARGE
BUNCH
JUMBO EMERALD GREEN <IQQ
Honeydews .... EACH I
Granny Smith Apples lb 89
Crisp Carrots .. 3 S I OO
HEALTH & BEAUTY
toothpaste
Pepsodent *gl 59 c
NORMAI OR EXTRA BOOT-AQUAMARINE
Shampoo /9'
■* i«H SHEER " -K “
Curod Bondages 3? 89
FWCB 0000 WB).rSEPT. 26
THRU SAT., SEPT. 29,1984
P* «6HT TO UMT OUANTTTSS
<* WSUURANTS
m GIAOtY ACCEPT U SDA FOOD STAMPS
Hi