OCR Text |
Show LakesideCommunity Lakeside Review Tuesday July 30, 1996 9 Pasta: Now thats Italian I t 1 spaghetti noodles or over the Dough kneaded by hand one of 4 t 8 I ti ft .1 :i have to add some or the dough will be too hard to run through the ma- cooks secrets Standard Examiner ' KAYSVILLE Lena Ganz learned to cook from her mother, it was her mother-in-lawho taught her how to make ravioli. The petite was bom i w afid raised in Chicago, but moved to Utah a few years ago to live near her son who had been stationed here when in the military and decid- i i used to I roll it all out by hand years ago, because I didnt have a machine. Ganz cooks all of the ravioli at once. So if one pot isnt big enough she uses two. It takes longer to cook things at this altitude, she said. You have to watch it like a hawk. I usually taste them to see if they are done." Spaghetti is another of her favorite meals. Some spaghetti is served with oil m restaurants, according to correspondent - Although she explained. chine, By RUTH MALAN ed to stay. ! She began cooking when she got married at 19. made ravioli and a special sauce for her family over the weekend because her daughter and her hflsband were visiting from Chicago. She made 145 ravioli and meat sauce for 18 people. I told my son to enjoy it because Im not making it any more. He said he had heard that before, Ganz said. 1 cook all different ways, she said. I like pasta. I think most people do. When she makes a pasta dish for friends or family, out comes her pasta machine. The machine makes the job of making homemade pasta dishes easier than rolling out the (lough and cutting it by hand. t-- Although the dough is rolled in the machine, its always kneaded by hand. For noodle dough Ganz uses one egg to one cup of flour then adds a little bit of water. Not too much water, but you Ganz. And the dumplings are good she said. She makes her meatballs from scratch and warns not to add too much cheese, because it will make them hard. Ganz doesnt have her recipes written down. Theyre all in her head, so exact measurements arent possible. She just cooks to taste and is used to cooking for her family so knows their likes and dislikes. When cooking with garlic she says to use as little or as much as you want. Both meatballs and sausage are used in her spaghetti sauce. The flavors from the meat is cooked into the sauce. She doesn't seasonings to the tomato I dont rush when cook slow, she said, smell it all over I have to likes the meatballs. The sauce is sauce. I cook. I you can make them, my she said of served over cooked n a-lean The spinach must be drained them, son-in-la- w with her spaghetti sauce on top. But she also serves them with heated butter and grated cheese. Parmesan is best for that, she said, I like Romano in meatballs. I used to grate my own cheese all the time, but it is hard to get good cheese here. I have to go to Salt Lake. When living at the Gatehouse in Layton she made mostaccioh for the people there. Some ravioli is filled with cheese, but Ganz likes to use ground meat in hers. Most of the time she uses ground beef but on occasion uses ground pork. She cautions cooks to not use extrground beef when making them or they wont stick together. well. add extra the house. She used to make her own spaghetti noodles but not any more. She buys noodles, although she says they arent nearly as good. Potato dumplings is another family favorite. I used to make it every Friday when we didnt eat meat on Friday. You know the Catholics didnt eat meat on Friday back then, she said. They charge a good price for it too, ravio- li. COOKS CORNER When serving most of her Italian food she adds a salad of fresh lettuce and black olives. To make the lettuce cnsp, soak it in cold water for 15 to 20 minutes, then wash it under cold water. Im a fanatic about that, she said. Garlic' bread is a good addition to the meal. Cut a loaf of French bread in half lengthwise. Butter it and sprinkle it with chopped parsley and garlic on both halves. Put the loaf back together and microwave until heated through. During the summer months when fresh vegetables are plentiful, Ganz bakes some of them together to make what her neighbor calls a delicious dish. Customs have changed over the years, Ganz said. When she was growing up wine was served with the meals. My dad always had wine, she said. And, dont serve desserts. Ganz advises cooks to use ricotta cheese in lasagna instead of cottage old-time- cheese. It hasn't got the same taste, she said, I love ricotta on bread like butter. Potato Dumplings Boil enough potatoes to feed family Mash the potatoes very fine and add an egg and some flour, then Roll the knead until it's dough-likpotato mixture into a long rope shape and cut into pieces. Use a fork to decoratively score the tops. The dumplings are cooked in boiling, salted water, then drained. Serve with homemade spaghetti sauce or with melted butter and grated cheese. Ravioli Dough: 9 cups flour e. n 9 eggs, 1 2 cups water Mix water and eggs. Put flour in See COOK on page 10 well-beate- DIANE MAKING IT AUTHENTIC: BUSHStandard The pasta machine is a favorite kitchen tool of Shes also made pounds of Italian meatballs. Kaysville cook Lena Ganz. DOSBo T" rr (I7e Uill Lo Longer Mil 10 To Our Prices) Mens Where you can see the savings! Mens Sizes Ladies & 4 Pair Texas Brand Ropers ' Miss All Limit V ji -- Ropers Colors Childrens Style C2102, C2120 as Sena SQUBjoi !1CJ ffr)D! L Reg. Sizes (8 Ladies $50.00 mm, 3$ 12 to 3) PienasLad JeanB h (Stonewashed, iwoo Black, Natural, Bleached) 30 0 03 Denim S SilDJts Several Colors Reg. $100.00 V 5j33 All Colors r Wrangler a Wrangler (Mens Sizes) leal S imlwj !al siigld 38 Lengths $19.99 lOt iDIlM Receive One Free Ticket To Bull Riders Only On Aug. 24th With Every Wrangler Jean Purchase! Sul Jaaaa Reg $38.00 (Indigo, black, grey, tan, green) Reg. $38.00 $ Prevashed Prollodeo 38 Lengths $21.09 - .MmS wi ryryr'r J V Examiner |