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Show Stretch food dollar by supplementing pasta By LUCILLA STRINGHAM Most commercially distributed pasta is enriched and a good source of the B vitamins. Pasta includes spaghetti, macaroni, macar-oni, and noodles. The bland flavor of pasta teams well with cheese, tomato products and many seasonings. season-ings. Pasta helps stretch the food dollar by making meat and other protein foods go farther. French bread is an all around favorite with the many pasta dishes. NOODLES ALFREDO 8 oz. package fine egg noodles ' cup margarine or butter Vi cup milk Vi cup grated Parmesan cheese In a large saucepan, cook the noodles for ten minutes in 3 quarts of water. Drain. Combine the margarine mar-garine or butter and the milk with the noodles. Heat carefully until the margarine or butter melts, stirring stir-ring gently until heated through. Remove from heat and gently stir in the Parmesan cheese. Serve in a heated serving dish immediately. Serves 4. EASY MACARONI AND CHEESE 1 cup uncooked macaroni 2 Tbsp. flour Va tsp. salt 1 small onion chopped 1 cup water 1 cup milk 2 Tbsp. margarine or butter Dash of Tobasco sauce 1 cup shredded cheese Heat oven to 350 degrees. In a 2 quart casserole dish combine all ingredients except the cheese. Mix well. Bake covered for 43 to SO mi nutes, until macaroni is tender, stirring occasionally. Stir in cheese and cover casserole until cheese melts. Serves 4. PASTA AND BEAN SOUP 1 pound great northern beans 2 quarts water 2 tsp. salt 1 large carrot diced 6 strips of bacon Vi cup chopped onion cup chopped celery 1 small garlic, minced 2 cups canned tomatoes Vi bay leaf Vi tsp. oregano Va tsp. pepper Va cup water I cup small elbow macaroni Soak beans 8 hours or overnight. Rinse and drain. Combine beans, water, salt, carrot; simmer in a 6 quart kettle for 2 hours or until beans are tender. Fry bacon until crisp. Remove to a plate and reserve re-serve until later. Use 2 Tbsp. bacon grease and saute onion, celery, cel-ery, and garlic. Add the tomatoes and bay leaf, oregano, pepper, and Va cup water. Simmer for 30 minutes. mi-nutes. Cook macaroni in 2 quarts water for ten minutes and drain. Add the tomato mixture, macaroni ' and crumbled bacon to the beans. Heat thoroughly to combine flavors. fla-vors. Makes Vi quarts. HOMEMADE WHOLE WHEAT NOODLES 3 eggs, beaten slightly 1 Tbsp. melted butter or margarine mar-garine Vz tsp. salt 2'2 cups whole wheat flour Make into a stiff dough. Roll in paper thin sheets and cut into small narrow strips. Toss them apart and keep separate until dry. Add to boiling soup and cook until tender. FRENCH BREAD 2'j cups warm water 2 Tbsp. sugar 2 Tbsp. yeast 1 Tbsp- yeast 1 Tbsp. salt 2 Tbsp. oil 6 cups flour, scooped, unsifted In a large mixing bowl pour warm water, then stir in sugar and yeast and allow to stand until yeast is dissolved. Stir in salt, and oil and half of the flour. Beat vigorously. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon right in heavy batter. Allow to rest for ten minutes, mi-nutes, then stir down. Repeat this rest and stir process until it has been stirred down five times. Turn dough out on a floured board, knead only enough to coat dough with flour so it can be handled, then divide it into two parts. Roll each part of the dough into a rectangle about 9"xl2", and roll up like a jelly roll, rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on a large cookie sheet that has been sprinkled with com meal, allowing room for both loaves on cookie sheet. Cover lightly with a cloth and let rise at room temperature for I-P2 hours. With a very sharp knife cut three gashes at an angle on top, then brush with slightly beaten egg and sprinkle with sesame seeds. Bake immediately at 400 degrees for 25-30 minutes or until brown. Remove from baking sheets and cool on racks. Makes 2 loaves. |