36 - Wednesday, January 24, 1990 ~ North Shore News

QUICK, EASY MEALS

Pasta salads are tasty and nutritious

FOR MOST of us, time is
almost as important as
money.

We need to get a balanced meal
on the table in a rush, without
spending the kid’s legacy in the
deli.

It also helps if the combination
has a variety of pretty vegetables
to keep us healthy, enough bulk so
we aren’t snacking an hour later
and enough variety so nobody
says, ‘Not that again!’’

One solution is combining the

budget
beaters

Barbara McCreadie

vegetables with a pasta and serving
some grilled meat or fish on the
side.

Fresh pasta cooks in about three
minutes. Either buy in bulk o7 in
pre-packaged 12-0z. lots (these
keep in the fridge for weeks).

By adding plenty of vegetables,
one 12-0z. package of pasta is
enough for four.

As an alternative to a hot pasta
dish, pasta salads are filling, taste
wonderful and don’t need a iot of

a.

fussing.

Fresh pasta is lousy for salads.
The dried variety holds its shape
and texture and doesn’t act like a
sponge to soggy-up the dressing.
The only thing you must do is
cook the pasta the night before
and refrigerate.

J rinse mine under cold water to
keep it from sticking together.
DITALI is the best pasta for
salads. The wide holes and thin
skin let the other ingredients speak
for themselves.

Creamy Vegetable Pasta
1 - 12 oz. package fettucini or
linguini
leup %"° diced zucchini
V2 cup diced onion (use frozen for
speed)
2 firm tomatoes, cut in eighths
1 green pepper, cut in /2" chunks
6 big mushrooms, quartered
4 cup frozen peas (shake them out
of a bulk bag)
% cup butter
1 cup whipping cream (or % cup
coffee cream)
Y2 cup grated parmesan cheese
1 teaspoon dried mixed Italian
herbs
salt and cracked pepper fo taste
chopped parsley and/or green
onions to garnish

Read the instructions for cook-
ing the pasta and get the pot of
water hot. Don’t cook until just
before serving.

Prepare vegetables and stir-fry
in butter until! just tender.

When pasta is done, add cream,
cheese and herbs. Stir in
vegetables. Garnish and serve.

{ like this with pork chops, but |
like pork chops with almost any-
thing!

tee

Pasta salads are so easy!

Our favorite is a combination of
Ditali, ham, fresh vegetables and
my big secret: Uncle Dan's
Southern Dressing, made with but-

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termilk and real mayo.

Prepare the dressing and
refrigerate — use what you need
and use any leftovers to dress a
combination of mixed greens,
hard-cocked eggs and croutons on
another night.

Some simple ingredients for a
damn fine pasta salad:

* Chopped, unpeeled cucumber
(English are wonderful but at $2
apiece? Not in my house!)

© Radishes. More for ‘‘pretty’’
than flavor, unless you grow them
yourself,

® Olives. Black, green or stuffed,
aren’t they delicious?

* Celery. Everyone likes crunch to
round out a salad.

¢ Green onions.

¢ Nuts. Bulk almonds — slivered,
taste just right with pasta. | don’t
like ‘‘soft'’ nuts — walnuts,
pecans, etc. in salads but that’s
strictly personal.

eet

Latest new products tried:
® Knorr’s bread dumpling mix:
Just so awful that even I couldn’t
eat them. Brian, who despises even
the best dumplings, looked at me

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JANE A VALENTINE
AND MAYBE WIN

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© Lipton’s Country Crock (cheese
product, tubs, several flavors):
These are calorie reduced — I
didn't buy for this reason, in fact,
didn’t even notice until checking
the label to write about.

The one | bought was the Ched-
dar with Port Wine. Bought it for
Christmas, didn’t use and forgot it
was there until | cleaned out the
back of the fridge. We like it! Very
nice on seasoned Rye-Crisp, but at
32 calories per tablespoon you can
snack, enjoy and feel no pain.

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sprouts, 39¢ Ib.; Bonnibrook
frozen vegetables, $1.99 1 kg
package.

LONSDALE QUAY MARKET:
Bulk Food Quay: Various brown
and white rice, 19¢/1]00 gm;
Supreme natural raw almonds,
99¢/100 gm. Longliner Seafoods:
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Farm Market: Head lettuce, 59¢
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wae

The hours of operation for a
Burnaby Mormon centre contained
in the Jan. 21 Travelwise column
were incorrect.

The centre is open from 10 a.m.
to 6 p.m. on Tuesday, from 10
am. to 9 p.m. Wednesday and
Thursday and from 10 a.m. to 2
p.in. Friday.

It is reserved for members after
6 p.m. on Tuesday.

For more information call 299-
8656.

OH, | HOPE
JOHN ASKS
ME YO BE

HIS VALENTINE

FOR ONLY

SUNDAY + WEONESDAY + FHIDAY