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Show 1HE ZEPHYR APRIL 1994 PAGE 18 1 tablespoon dry basil, crumbled 2 medium tomatoes, coarsely chopped 1 cup Pace Picante Sauce Grated parmesan cheese The Return of... WILLIE FLOCKO'S Cook and drain pasta according to package directions. While pasta is cooking, heat. Add shrimp, peppers, mushrooms, skillet over medium-hig- h heat oil in garlic and basil Cook, stirring frequently, until shrimp is cooked through and peppers are almost tender, 3 to 4 minutes. Stir in tomatoes and picante saucfc; simmer 2 to 3 minutes, stirring frequently. Add pasta; mix well. Serve with cheese and additional picante sauce. Makes 4 servings. "Green or red bell pepper may be substituted. Country Kitchen 12-in- ch My next recipe is Kim's Salad Dressing. My friend Kim Marooney gave me this recipe. (In fact; she gave me the finished product and the recipe.) Thu dressing is good with vegetables, tofu, chicken, fish, or any salad. 24 cup flax oil or substitute 14 cup rice vinegar 1 tbs. 1 1 sesame or dive oil rnirin tbs. noma shoyu tbs. umeboshi vinegar Willie Flocko's As was reported in last month's Zephyr, I found myself in the unenviable position of having to undergo open heart surgery for a triple coronary bypass. I have survived that surgery and am recuperating very rapidly. I'm told by the publisher of this newspaper that I must be feeling better because I'm making fun once again of the fact that he is vertically challenged. I'm told by my doctors that if I want to avoid having this surgery again (which I definitely do), that I must watch my diet with regard to sugar, saturated fats and cholesterol. This does not mean that I will be unable to sample and pass on to you readers the usual eclectic mix of recipes that I have done in the past, but as a general rule; I will religiously follow my doctors' advice. Which means I get to tell you about all the wonderful delicasies that 1 can no longer eat. When Stiles and I were discussing this pending column, we originally thought of my writing a parody of my normal Country Kitchen column satirizing "hospital food." I decided to abort that plan when I discovered that the food at St. Mary's Hospital was excellent. In fact, St. Mary's Hospital was wonderful in all respects. We are fortunate to be so close to such a fine medical facility. During my recovery, I had the opportunity to sample some excellent low fat; low cholesterol, low sugar cooking courtesy of a number of my friends. Try some of these recipes, not only for the sheer joy of their wonderful taste, but by doing so, you may also avoid the surgery that I recently endured. As Stiles has said too many times before, "They're dang tasty." And to repeat myself.Jt's good to be alive : PICANTE SHRIMP 'N PEPPERS PASTA This recipe was sent to my by my dear friend, fellow attorney, and Zephyr He attributes it to Marian Tripp subscriber, Pat Ward of Cairo, Georgia. Inc. It fat is low a Communications, quick, easy, pasta sauce. 8 ounces rigatoni or other faoorite 1J4 cup olive oil pasta pound medium shrimp, peeled and decerned 1 green pepper, cut into short, thin strips 1 yellow pepper, cut into short, thin strips 1 cup sliced mushrooms 3 cloves garlic, minced 1 CHEF REVIEW Moab has a new chef in town. His name is Alexander Hough. hex, as he is known, comes from Cincinnati, Ohio and is working at "The Dos" (Dos Amigos Restaurant). To introduce Lex to the Moab community, a press luncheon was held February 2, 1994. I was fortunate enough to weasel my way in using my impressive credentials. Zephyr press Imagine feasting on appetizers like Phyllo Ravioli and Crab Quesadilla or Baby Yellow Commeal Pancakes. Or Japanese tempura Salad. Or entrees like Beef Tenderloin , Medallions, Linguini Suzanne, and Fresh Chinook Salmon. My words are insufficient to describe the wonderfulness of this marvelous fare, but now that I am not allowed to eat most of what I have just described-wor- ds (for me) will have to suffice. So when you're eating your Crab Quesadillas.PLEASE. Think of me. PAID FOR BY THE WILLIE FLOCKO FOUNDATION from Your fnmiost Os salt a coflees toll-fr- ee lake city GJsSIiftGBil as o friSSha yqffiiGUSt (SSffijflXdMtdzk CALL DDHDBDO ss just call away . And stop by our store when you're in Salt Lake. TOLL-FRE- E: 800-748-48- 87 .& |