Show y f & ri Ui mimtt iWa tT&" i The Herald Journal Logan Utah Wednesday Quick pasta without the fuss By The Associated Press d Quick and easy tomato pasta can be in 15 minutes The recipe was created iy Joyce Smith of Franklin NC a runner-u- p in the third annual McCall’s a Dried Tomato Recipe Contest Pungent garlic tangy dried tomatoes fresh basil and Parmesan cheese combine for a delicious classic dish pre-irc- Quick & Easy Tomato Pasta — Drape thinly sliced ham over lightly toasted slices of nt 12 cup marinated dried tomatoes drained and chopped 1 cup red pepper thinly sliced 1 cup red onion thinly sliced 1 cup mushrooms thinly sliced 14 cup finely chopped fresh basil or 2 tablespoons dried basil 1 cup (4 ounces) freshly grated Parmesan cheese 12 cup toasted pine nuts In a large pot of boiling salted water cook spaghetti as package directs just until tender Meanwhile in a medium skillet heat oil over medium-hig- h heat Add garlic tomatoes red pepper onion mushrooms and basil reduce neat to medium Saute 10 to 12 minutes or until vegetables are soft Remove skillet from heat Drain pasta While pasta is hot and still has some water clinging to it add vegetables and Parrpesan toss to coat Place in serving bowl Sprinkle with pine nuts Makes 4 main-dis- h servings Nutrition facts per serving: 547 cal 23 g pro 26 g fat 59 g carbo 20 mg chol 487 mg sodium 3 g fiber tc tc of Ik :d to- - Recipe flnom: 15-2- e' Joyce Smith’s recipe of garlic tomatoes fresh basil and Parmesan cheese combined to make Quick & Easy Tomato Pasta a runner-u- p in a McCall's magazine recipe contest butter-flavor- one-tw- 34 cups flour tsp salt 34 tsp baking soda 1 12 cups chocolate chips 48 Brazil nuts 1 towel to cool 1 Walnut scones t (American Dairy Association) r Scooes: 2 cups sifted flour y l 12 up baking soda 1 tsp salt 12 cup butter chilled cut into ‘small pieces 34 cup buttermilk 23 cup finely chopped toasted ! walnuts Fillings: Cheese (blue brie Cheddar) Thinly sliced lean ham prosciutto or roast beef watercress stems removed Ripe pears cored thinly sliced Ripe apples cored sliced - Preheat oven to 425 degrees F For scones in large mixer bowl sift flour baking soda and salt together Cut in hitter using pastry blender or two knives until mixture resembles coarse crumbs Gradually add buttermilk and walnuts Gather dough into ball and gently knead on floured work h surface Roll dough out to thickness Using floured 1 34 inch cookie cutter cut dough and place on ungreased baking sheet Repeat process with the leftover pieces Bake 12 minutes Combine brown sugar : shorten-- ! ing milk an vanilla Beat at 14 cup light com syrup or least one hour keep refrigerated regular pancake syrup 1 Tbsp vanilla 3 cups flour (plus 4 Tbsp divided) 34 tsp baking powder 12 tsp baking soda 12 tsp salt 1 cup finely chopped filbert nuts until ready to use Combine sugar and shortening beat at medium speed until well blended Add eggs syrup and vanilla Beat until fluffy Com bine 3 cups flour baking powder baking soda and salt Add gradu- ally to creamed mixture at low speed Mix until well blended Stir in nuts Divide dough into four ()Vr?p pqch quartci p dough with plastic wrap Refrigerate at Heat oven to 375 degrees F Spread 1 Tbsp of flour on large sheet of waxed paper Place one quarter of dough on floured paper flatten slightly with hands Turn dough over and cover with another sheet of waxed paper Roll dough to h thickness 14-inc- Remove top sheet of waxed paper Cut out with floured cutter Repeat with remainder of dough Transfer to ungreased baking sheet bake one sheet at a time for five to nine minutes depending on size of cookies (bake smaller thinner cookies closer to five minutes larger cookies closer to nine minutes) Cool two minutes on baking shept remove to cool completely medium speed until well blended Beat egg into creamed mixture Combine flour salt and baking soda Mix into creamed mixture just until blended Stir in chocolate chips Wrap dough in plastic wrap Refrigerate at least one hour keep refrigerated until ready to use Heat oven to 375 degrees F Shape one heaping teaspoonful of dough into crescent Place two inches apart onto ungreased baking sheet Bake one baking sheet at a time for four minutes Remove from oven Top each crescent with a Brazil nut Bake two more minutes do not overbake Cool two minutes on baking sheet Remove cookies to cool completely Autumn y Friday ©Reading November 3 Series: 7:00 pm Cooks’ proper terminology for ginger when it’s purchased in the produce department is “fresh ginger” not ginger root That’s because fresh ginger is technically not a root but a rhizome which is an undciground stem producing roots and leafy shoots A whole piece is called a “hand” of ginger because the branches look like fleshy fingers Store fresh ginger in a hydrator for a few days For longer storage freeze in a plastic bag overwrapped with foil Grate ginger brown peel and all as needed in desserts sauces stir-fr- ys Brochures and information: — From Lysol an explanation of kitchen germs and the harm they can do along with ways to get rid of them For a free copy call — The American Dietetic Association offers help and information on the food pyramid Call through the end of October — Perdue offers a slick quarterly newsletter on chicken with advice information menus and recipes To be put on the mailing list send your name and address to Perdue Newsletter PO Box 708CNL Spring House Pa 19477 toll-fr- ee It’s Coming! i Check next Sunday’s paper for 48 pages of the toys kids want most at low prices you'll love! (Including dozens of great coupons) BIIIIIJIRWNSXXIYI reading from his his new release by usu press Learning the Hopes hc will also be reading his work from the new alonf with local authors: raiTOTW 3 Open to tht public Filbert Frolics 14-inc- t ed legg evenly Spread nuts on paper ti AP Photo Brazil nut crescents (Crisco) 1 14 cups firmly packed light brown sugar 34 cup vegetable shortening 2 Tbsp milk 1 tsp vanilla 5-- 10 ty foil-cover- ed wire rack and cool completely lb serve split scones in half add fillings of choice Serve minminutes shaking every utes Remove from oven Corn-lansugar cayenne and salt in a small bowl Heat oil in skillet over medium heat Add nuts and o stir minutes until warm from heat sprinkle with Rnf)ve sfcaioning mix and toss to coat - food-special- or until lightly browned Remove shelled nuts in single layer on baking sheet Bake nuts for 0 cr s) from oven transfer scones to Continued flnom Plage 13 if- orangc-bcll-pcpp- Sonoma Dried Tomatoes Recipes P Service French bread or wrap the ham around puffy breadsticks Serve peach-currachutney or a similar relish on the side For a pretham sandwiches ty platter cross chives on top of the open-fac- e in fall colors and come Nasturtiums on an blossom edible drop are peppery- - tasting Put the chutney in an cup Accompany it all with a bowl of cantaloupe balls (or melon chunks from a supermarket salad bar) — Bake or buy small cranberry muffins split and spread them with honey mustard and top with smoked turkey Decorate with flat Italian parsley and dried cranberries (sold in small cellophane packages at produce displays in bread-stick— Buy long crisp Chcddar-chces- e straws (ultra-thi- n and arrange like spokes around a pile of assorted bite-siz- e cheeses Serve with a basket of seedless grapes or tiny champagne grapes when available — Visit an olive bar or Mediterranean shop offer black-oliv- e pcsto with sesame crackers or a hummus or eggplant dip with pita bread triangles — Toss 2 cups large walnut pieces with 1 egg white to moisten add cayenne or other hot spices a dash of salt or grated Parmesan cheese Bake at 375 degrees in a single layer on a cookie sheet for about 20 minutes Cool and store in a tightly capped jar For a walnut dessert mix the egg white with 12 cup sugar 1 teaspoon cinnamon and 12 teaspoon ground allspice and a dash of salt Bake and cool Break apart if spaghetti 2 tablespoons olive oil 2 tablespoons minced garlic Un 1995 — Page 15 1 For chilly days and autumn outings here’s inspiration for heartier than average snacks They’re elegant enough for guests when you need an appetizer or two but don’t have much time for fussing 12 pound k- wl November Nu4wf Ideas for hearty autumn snacks By Scripps Howard News magazine-Sono-m- yprif: iw srlr Rfption and booluifcninj om“ follow tht raading (Crisco) 1 14 cups sugar 1 cup shortening 2 eggs butter-flavor- FredMByEr vegetable ed 130 North lOOEast Loftan 8017519089 OPEN: MONDAY -- SATURDAY 10:00 AM -- MO PM et &J' GALLERY v GRAND OPENING OLD HOME BAKERY OUTLETS NOVEMBER SPECIALS STORE HOURS 8AM TO 6PM 920 NORTH MAIN if 752-557- 3 Saturday November 4 10:30 am - 6:00 pm :§ at the Jamestown Building 1125 No 2nd E 04 Free: 5"x8" print (one per family) " Angel's Gift by James Christensen Drawing for a free limited edition print "O Jerusalem' " by Greg Olsen or " "Midnight Fire by Stephen Lyman or "Snow White " by Scott Gustafson It’s our way of -- m ¥ (ease Join Us in 755-851- Hours: 6 1030-60- 0 Broad & Roll needs plus more Spocial orders welcome to insure your hoTday outers CeleBrating our 9eu Qaflery! Bring n th! ad for v2fl off custom framing? Check us out — AS of your Mon --Sat (Ptoasegiveusl week notice) N & Thanks a saying For shopping Old Home 3 m |