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Show r DAVIS COUNTY CUPPER, DAVIS REFLEX JOURNAL, I FEBRUARY 27, 1985 i SECTION I i (C i t j B5t1 FOOD By i Phllomena Corradeno the past few years, strolling along York Citys Park, and Madison For have been to see people eating lunch or having a coffee break on the steps of those new, k office buildings. These are not hard hats attacking rugged hero sandwiches. These are men and women of all set-bac- well-dress- somewhat like car pooling. And it can work for you. A group of three or four can get together and plan for meals on alternate days. Youll need some fresh ideas. To lead off, here are two pasta recipes: one hot, one cold. Theres a colorful, tasty mix of macaroni shells with ham, d vegetables, a and only 205 yogurt dressing calories per serving. The hot dish is Vermicelli with White Clam Sauce. Its quick and basil-flavore- salad oil clove garlic, minced cup chopped parsley (6 'A ounce) can minced clams ( ) bottle dam 1 1 1 -- 1 juice Gradually add vermicelli and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain 2 cherry tomatoes, halved Place salami, spinach, red pepper and ripe olives in lid or container with tight-fittin- g plastic bag. Place dressing in small container with tight-fittin- g lid or plastic bag. Refrigerate both overnight. Carry salad, dressing and cherry tomatoes to work in an insulated bag. Spoon dressing over salad; garnish with cherry tomatoes. 1 tomato. Arrange tomato Slice colander. in cucumber dressing pita pockets, halved tomato A cup alfalfa sprouts 2 teaspoons grated Parmesan ' cheese In a medium bowl combine oil, vinegar, salt, garlic and oregano. Add chick peas and zucchini; mix well. Cover and hour. If refrigerate at least using small pita pockets, slit one side of each pocket to form an opening. 1 slices inside each pita pocket. Spoon half of reserved chick pea mixture into each pita pocket; top each with 2 tablespoons of alfalfa sprouts and sprinkle with 1 teaspoon of the Parmesan cheese. Yield: 2 to 4 portions. While vermicelli is cooking, Buy a salad at one 1 of the bars that are springing up in most produce departments around the country and it costs a small fortune. Its far less expensive if you carry your own from home. Pack the ingredients and dressing in separate containers or small plastic bags with twist ties and mix the salad when youre ready to eat. This Meat Salad can be prepared the night before. Cold cuts offer a wide range of variations. Try 95 to 98 e ham or bologna. percent Vary the dressing and add a pickle or two. Tote-Alon- Yield: serving. Pack fruit in the familys lunch bags. Bananas are a favorite because theyre so easy to handle and theyre packed with goodness. Peel oranges before wrapping in a plastic bag. And on weekends, bake a batch of goodies for brown-bagginfor lunch or the coffee g, g G MEAT SALAD 2 ounces sliced salami, cut into strips 1 cup torn spinach leaves A cup red pepper strips 3 pitted ripe olives, sliced ages. They pour out of the office buildings and the stores and boutiques, and they have carried their lunch from home. They are among the estimated 80 million Americans who TOTABLE MACARONI SHELL SALAD Institute and other consumer information services. Lunches are being carried in attache and brief cases, lunch boxes, fancy cloth and paper totes and just ordinary brown and for a variety paper bags 8 ounces small macaroni shells (3 cups) For the s, shop. For the lunch from home provides complete control over ingredients. If youre watching calories, sodium or sugar, you can have vegetables and canned soups, tuna, fruits packed in juice or water. For the its a lot cheaper to carry lunch than to buy restaurant, salad bar or deli food. Soup and a chicken salad sandwich can cost up to $6 at a lunch counter, while the same lunch brought from home may be under $2. Lunch can be hot or cold with the variety of insulated containers and thermos bottles on the market. Years ago, a friend and I took turns bringing lunch to the office. It was the only way I would prepare a sandwich. Knowing I had the responsibility for someone elses lunch was the spur I needed. On Fridays wed splurge and eat out. It worked very well. health-consciou- low-sa- lt i low-sodiu- m budget-consciou- ; ' 1 tablespoon salt 3 quarts boiling water 1 cup finely diced celery V cup diced green pepper 6 cherry tomatoes, halved tablespoon finely shredded onion 1 container lowfat plain yogurt 'A teaspoon dried basil, crushed 'A cup chopped cooked ham pepper 1 time-consciou- theres time to eat and stroll or ' wide-mouth- it, regularly brown-ba- g according to the Brown Bag of reasons. t easy, the sauce put together while the pasta cooks. Toss them together and pack in a thermos. This has 285 calories per serving. only s, s, Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water. Drain again. While shells are cooking, combine celery, green pepper, tomatoes and onion in a large bowl. Add macaroni shells, yogurt, basil and ham. Stir until well blended. Season to taste with pepper. Cover and chill until serving time. Yield: 6 servings. CLAM SAUCE 8 ounces vermicelli 1 tablespoon salt 3 quarts boiling water I tablespoon olive or well-dress- ed Vi 1 CEREAL CHIP COOKIES I cup unsifted se four 1 four teaspoon ground cinnamon 'A teaspoon ground nutmeg A teaspoon ground ginger A teaspoon baking soda 'A teaspoon salt 1 A cup whole bran cereal V cup raisins 1 cup chopped Golden Delicious apples Cream brown sugar, butter, shortening, coffee and egg. Combine flour, cinnamon, nutmeg, ginger, baking soda and salt; stir into creamed mixture. Fold in bran cereal, . egg A teaspoon vanilla 2 cups granola cereal 1 cup chips semi-swe- et chocolate Mix flour with baking soda and salt. Cream butter; gradually beat in brown and granulated sugars. Add egg and vanilla; blend well. Add flour mixture. Stir in cereal and chips. Drop from teaspoon onto greased baking sheet, about 2 inches apart. Bake at 350F for 8 to 10 minutes or until lightly browned. Bored with ordinary sandwiches? Variety breads make them more interesting. The filling in a whole wheat pita pocket adds to its appeal. This is a nutritious mixture of chick peas, zucchini, tomato and alfalfa sprouts seasoned with a savory dressing spiced with garlic and oregano. Its topped with a sprinkle of Parmesan cheese. Accompany it with a thermos of chicken broth, warm vegetable cocktail drink or mulled apple cider. If the tomatoes you buy arent fully ripe, hold them at room temperature until they are, then refrigerate them. MIDDLE EAST POCKET GRASS IS GREENER THE SANDWICH A cup vegetable oil 4 teaspoons cider vinegar A teaspoon salt A teaspoon garlic powder A teaspoon oregano leaves, crushed can chick peas, drained I 'A cups thinly sliced zucchini, halved 4 (4 'A inch diameter) whole wheat pita pockets or 2 (19-ounc- e) -- whole wheat Si Brown Bagging Lunch These are not hard hats attacking rugged hero sandwiches. These are men and women who, for various reasons, carry their lunches to work in attache and briefcases. teaspoons maple in 2 to 4 tablespoons hot water until smooth and of desired consistency. Makes about cups. favoring. Beat heat oil in a medium-siz- e saucepan. Add garlic and saute 1 to 2 minutes, stirring frequently. Add parsley. Drain clams; pour clam liquid into saucepan. Set aside clams. Add clam juice and cook about 10 minutes. Add clams and heat through. Mix sauce with vermicelli. Yield: 4 servings. 1 VERMICELLI WITH WHITE . 2 A 1 fat-fre- TOTE-ALON- egg A cups and or other shortening cup firmly packed brown sugar A cup granulated sugar i 1 from cookie sheet. Yield: about 3 Vi dozen. Variation: Frost Golden Spiced Drops with Maple-Butte- r Icing. Maplo-Butta- r Icing: Heat 'A or butter cup margarine over medium heat until golden brown; remove from heat. Stir in 2 cups confectioners sugar A teaspoon baking soda 'A teaspoon salt A cup softened butter break. GOLDEN SPICED DROPS A cup packed brown sugar A cup butter or margarine, softened A cup shortening A cup cold coffee 1 teaspoonfuls on ungreased cookie sheet. Bake at 375F 8 to 10 minutes or until no indentation remains when touched. Remove immediately Thirtyipiie days t alivsn&zi. me a cigtrtitT AstnU'ard.t r4 still Coitn fit-tippu escorted bought colors, a notebook to oodliiCr4o advanced pnizis bock. 1 . Soap v Viv $ ed c-- ' LJt-ov- er alvauid soap out of soap chips l a to do, its impossible to i Sir.? ito liquid form under home ood uses for the little , ' soap bars. i 1 v: . .x, . , , f ,j |