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Look what’s
developing
at Big Star!
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Twin Prints
Two sets of prints at
one low price. A set to
keep...another to share.
Both with the same sharp, colorful
photofinishing quality!
A New Big Star
Photofinishing
Service.
Now, Big Star is offering
photofinishing services! Which
means, you can bring your film to
Big Star and get sharp, colorful
prints at every day low prices!
What’s more, if you come in
today you can take advantage of
our super low $2.99 film
developing special.
SPECIAL
Introductory Offer.
Any size roll
developed and printed
Offer applies to C-41 process 110, 126,
135 and disc color print film.
Offer good thru October 12, 1985.
REGULAR PRICES INTRODUCTORY
EXPS. TWIN JUMBO OFFER SAVE
12 *3.49 *3.49 *2.99 50*
15 *4.39 *4.39 *2.99 *1.40
24 *6.59 *6.59 *2.99 *3.60
36 *8.99 *8.99 *2.99 *6.00
BIG STAR
Bigger 4” Single Prints
Up to 37% larger. Sleeved
negatives for better
protection.
Italian recipes make tomatoes
a delicious addition to any meal
There is nothing like Italian cook
ing to bring out the best of the tomato.
Italy’s fresh tomato sauces have a
mild sweetness tourists hunger for
back home.
It’s also easy to develop a taste for
Basilico, known in many parts of
Italy as “insalata caprese.” Sliced
ripe tomato is topped with fresh basil
leaves, a sprinkle of salt, a dash of
pepper and a splash of fruity olive oil.
You can duplicate the flavors of
Italy, even if you can’t find exactly
the same types of tomatoes.
Some of Italy’s tomatoes are pear
shaped, some fat and round, some
small and pointed at one end. Others
are deeply ridged, so the edge has a
ruffled scallop when the tomato is
sliced. The ridged tomato is a favor
ite for stuffed tomatoes.
Tomatoes in Sicily are green-tinged
even when ripe, and less sweet than
tomatoes grown in other regions.
Sicilians sometimes add a few cur
rants to the sauce, to sweeten it.
Part of the reason that tomatoes
taste so good in Italy may be the soil
Tomatoes provide a special touch
The main virtue of the tomato is its
excellent taste and texture. Nutritio
nal advantages are its large deposits
of vitamins C and A. One medium
tomato (2 by 2-I—2 inches) supplies
three-fourths of recommended vita
min C for a day, a fourth of the
vitamin A and a twelfth of the iron.
Though high in nutrients, the tomato
is low in calories 3O to 40 for one of
average size.
One lovely way to serve a tomato is
to take a piece of freshly toasted
Carrots are a good fiber source
Nutritionally speaking, carrots are
an enormously good source of Vita
min A and potassium, as well as
being a good fiber source. Here are
three varied recipes for the other
carrot fans out there, and for those of
you who planted a late summer crop.
Sweet-sour carrots
IM> pounds small whole carrots (or
larger carrots cut in 1-inch rounds)
Water
Vi cup honey
% cup red wine vinegar
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and climate.
The type of tomato also makes a
difference. For sauces, plum toma
toes are best, and the most prized of
the plums is the San Marzano tomato.
Plum tomatoes are oval or pear
shaped. They’re meaty, have few
seeds and cook down to make a rich,
deep red sauce without the addition of
tomato paste. They don’t taste acidic.
They aren’t very juicy, so you
wouldn’t choose them for salads, but
they’re excellent for cooking.
Fresh plum tomatoes are harder to
find in America; you’re most likely to
find them in big-city Italian markets
in the summer.
If using ordinary tomatoes for
sauce, it’s a good idea to halve them
and squeeze them gently by hand to
remove the seeds and some of the
juice, to avoid a watery sauce.
But with plum tomatoes, which
have few seeds, just peel them.
If you have plum tomatoes, try the
first recipe printed today. It was
adapted from Providence, R. 1., Ital
ian market owner Leo lacono.
Italian bread, rub it with a cut clove
of garlic, drizzle it with olive oil,
cover it with a thick tomato slice and
sprinkle with chopped basil.
Or, if you have an abundance of
tomatoes in your garden, use any of
the following recipes:
Tomatoes A La Creme
6 large, ripe, firm tomatoes
3 tablespoons butter
Salt
% cup heavy cream
1 small green pepper, cored, seeded,
minced
Vs teaspoon each, powdered cinna
mon, ginger, cloves, cardamom
2 tablespoons Marsala wine
Put carrots in a pot with water to
cover and simmer gently until barely
tender, then drain. Mix together
honey, vinegar, pepper, spices and
wine and toss with carrots. Cook over
low heat, stirring frequently until
carrots are tender. Serves 4 to 5.
Dilled cream of carrot soup
It Costs So Little
And It Means So Much.
,A dS
Southern Bell Long Distance
©Southern Bell
A KLLSOUTH Company
ALREADY IN TOUCH WITH THE FUTURE?
FORSYTH COUNTY NEWS—WEDNESDAY, OCTOBER 2, 1985
If your tomatoes need a little help,
try the second recipe, which comes
from Margaret and G. Franco Ro
magnoli, owners of Romagnoli’s res
taurant in Boston. The carrot and
celery sweeten the sauce. If nec
essary, you can add a pinch of sugar,
too. This recipe is excellent whether
you’re using plum or other kinds of
tomatoes.
The peperonata of eggplant and
zucchini, an Italian vegetable dish
similar to French ratatouille, was
shared by Jean G. Salvadore of the
Villa d’Este resort hotel on Lake
Como. She said that the peperonata
can be done with green or red pep
pers, but yellow ones are best.
Here are some delicious ways to
enjoy your harvest, most of them
inspired by Italy:
FRESH TOMATO SAUCE
1 pound onions (2 to 3 onions, or V-fr.
cups chopped)
V 4 cup olive oil
2 cloves garlic, chopped
Freshly ground pepper
Do not peel the tomatoes. Cut off a
thin slice at the stem end. Cut the
tomatoes into halves crosswise. Heat
the butter in a large frying pan,
nreferablv one that can go to the
table, or in a flame-proof shallow
baking dish. When the butter is bub
bling, add the tomatoes, cut side
down. Puncture the rounded side with
the point of a kitchen knife 2 or 3
times. Cook over medium heat for
about 3 to 4 minutes. Turn the toma
2 tablespoons safflower or com oil
1 tablespoon butter or margarine
1 small onion, chopped
1 tablespoon dill weed
5 cups chopped carrots
1 large potato, peeled, chopped
110 3 /4-ounce can chicken broth
3 cups water
Salt
1 cup half-and-half
Minced parsley
Heat oil and butter in a heavy
bottomed soup pot.
Southern Bell Long Distance is a great
way to stay in touch with friends and
family at reasonable rates.
A 10-MINUTE CALL FROM CUMMING TO:
Athens $2.38
Lawrenceville sl.lß
Gainesville sl.lß
Rome $2.53
Call on weekends or after 11 p.m. and save even more.
Rates listed above are in effect 5-11 p.m., Sunday-Friday.
2% pounds ripe plum tomatoes,
approximately 8 cups chopped
% teaspoon salt
Pepper to taste
Several leaves fresh basil, or V 4
teaspoon dry basil, optional
Gently saute onion in olive oil over
low heat until soft and lightly golden.
Add garlic; cook 2 minutes.
Wash tomatoes. Chop into chunks
and add to sauce. Add basil. Raise
heat to medium and cook, loosely
covered, stirring frequently, until
tomatoes are soft and watery liquid
has evaporated, about 10 minutes.
Add salt and pepper, taste and cor
rect seasoning if necessary.
Put through medium blade of a food
mill, or puree in food processor.
Makes approximately 4 cups. Serve
on cooked pasta or on fish. Can be
frozen. Recipe may be halved.
Note: If you use standard tomatoes
in this recipe, you will have to cook
sauce longer to evaporate liquid. If
sauce seems to lack body, add a little
tomato paste.
toes over with a pancake turner.
Sprinkle lightly with salt. Cook for 3
more minutes. Turn again with a
pancake turner, to let the juices run
out. Stir the cream into the pan juices
and blend it in. Sprinkle with a little
more salt if necessary and sprinkle
with the pepper. When the sauce is
very hot and bubbly, serve immedi
ately from the pan or baking dish, or
turn into a heated serving dish.
Makes 4 servings.
Tomatoes Provencale
4 firm ripe tomatoes, halved
1 cup bread crumbs
1 clove garlic, minced
Salt
Freshly ground pepper
2 tablespoons minced parsley
2 tablespoons grated Parmesan
cheese
I—3 cup olive oil
1 anchovy, chopped, optional
Combine bread crumbs, garlic,
salt, pepper, parsley and cheese with
enough olive oil to moisten. Add
chopped anchovy if desired. Spread
some of the topping on each tomato
half. Bake in a 375-degree oven 15 to
20 minutes
13A