CI ATTLEMANI
8
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Pasta Dishes
Tempt The Palate

;

••

0

(formerly Oak Farms)

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

SUPER SPECIALS

PACKINGHOUSE STYLE

I

've just discovered I can speak 1/2 c. diced green pepper
another language besides Eng- 13/4 c. stewed tomatoes
1/2 c. (12 oz. jar) picante salsa
lish and "pig" Latin. I'm fluent 1 13/4
c. (151/2 oz.) red kidney
in Italian foodese. I can utter
beans, drained
phrases like pasta primavera, Cook mostaccioli according to
ravioli or pesto with pasta or even package directions, drain. Mean-
antipasto.
while, in a large sauce pan heat
If ever there was a food that oil and saute green pepper until
has taken over meals it's pasta. crisp-tender. Add remaining in-
Before you start complaining gredients and cook. Stir occa-
about the calories and cholesterol sionally, until heated through.
in the sauces and cheese that ac- Stir in hot cooked mostaccioli be-
company the pasta or how we'll fore serving. Serves 6
feel if we have to let our pants out
one more time because of how ORANGE AND SPINACH
PASTA SALAD
much we've eaten, read the rest
Dressing:
of this column.
(0.7 oz.) pkg. Italian dressing
My family could cheerfully eat 1 mix
pasta at least three times a week, 1/2 c. oil
calories or no calories. It's never 1/2 c. orange juice
been too difficult to come up with 1/4 t. fennel seed
a pasta dish that fits in with any Salad•
meat or milk meal I decide to 5 oz. (2 c.) uncooked bow tie
pasta
make (Passover not withstand-
3
C.
torn fresh spinach leaves
ing). They're great last minute 2 medium
seedless oranges,
dishes and usually pretty easy to
peeled, sectioned
make
1/4 c. green onions
In a small jar with tight fitting
lid, combine all dressing ingredi-
ents. Shake well and set aside.
Cook pasta to desired doneness
as directed on package. Drain,
rinse with cold water. Place in
medium bowl. Add 1 to 2 T. of sal-
ad dressing to coat and toss. Cov-
er pasta and refrigerate.
Refrigerate dressing as well. To
serve, add spinach, oranges and
onions to chilled pasta. Toss to
combine. Serve with remaining
dressing. Serves 6

PACKINGHOUSE STYLE

BONELESS
CENTER CUT

BONELESS

wont

(Texas Broil)
F$ Roasts and Steaks

15

CUT FREE

I

12-14 lb.
Average

lb.

79

I CUT FREE

10-12 lb.
Average

lb.

FRESH GRADE A

SNO-WHITE

WHOLE FRYING

MUSHROOMS CHICKT

89'

441

Pkg.
12 Oz.

SWEET
MICHIGAN

Limit 4 Chickens, Please

48

CARROTS

3 lb bag

NEW CROP
MICHIGAN

CALIFORNIA
BARTLETT

3 L Bs$

PEARS

L B

BEEF

s

APPLES

Several Varieties To Choose From

sir STEAKS

$2"

lb.

CHICKEN AND
AVOCADO PASTA SALAD

Oak Park Meat Department Now Open.

You'll come in for our prices and come
back for our quality. Guaranteed.

UPTOWN FARMINGTON PLAZA

OAK PARK PLAZA

Cattleman

1-6%

23101 COOLIDGE • 546 - 4355

OPEN 7 DAYS TO THE PUBLIC
PERSONAL CHECKS AND FOOD STAMPS ACCEPTED

9 Mile

8 Mile

N

31550 GRAND RIVER • 471.3210

Cattiemaii

2

Grand

Orchard Lake Rd.

Prices Good Thru 10-23-94

River

"I, 17711

•

TRUE FAUX

060

in the

JEWISH NEWS

Call the Jewish News Advertising Department

354-6060

COSTDIF, JFAVELIn"

has moved!

DOWNTOWN 1 ) 1101INGHAM

to 154 V. Maple

1f2 block Wcst of 11'oodward
(510)433-1150

If you're worried about calories
you can avoid fatty cheeses (the
high-fat ones seem to follow me
wherever I go). Stick with low-fat
cottage cheese or low-fat moz-
zarella. You can add more flavor
with lemon juice, herbs and
spices rather than loading up on
butter or cheeses. Instead of
sauteing vegetables in high calo-
rie fat and oils, try steaming them
in small amounts of water or
broth or cooking them in a non-
stick skillet, lightly coated with
a vegetable cooking spray or just
a tablespoon of olive oil. Last of
all, don't over sauce your pasta.
The sauce should complement
your pasta not overwhelm it.
There are literally hundreds of
shapes and sizes of pasta so if you
style doesn't suit you another one
will. Just remember, from salads
to kugel to main dishes, pasta is
perfect.

SPICY MOSTACCIOLI
MEXICANA

3 c. uncooked mostaccioli
1 T. vegetable oil

6 oz. uncooked twist pasta
Dressing:
1 t. sugar
1/2 t. salt
1/8 t. pepper
1 t. chopped garlic
1/2 t. grated lime peel
2 T. vegetable oil
2 T. vegetable oil
2 T. lime juice
Salad:
2 medium firm avocados, peeled
pitted and cubed
2 c. cubed cooked chicken
1 medium tomato, coarsely
chopped
2 T. chopped fresh chives

Cook pasta according to package
directions. Rinse with cold water,
drain and set aside. In a medium
bowl stir together all the dress-
ing ingredients until well blend-
ed. Add cubed avocados, toss
gently to coat. In a large bowl toss
together pasta, chicken, tomato
and chives. Add dressing with av-
ocados, toss gently to coat. Cover
and refrigerate no more than two
hours. Garnish with avocado and
tomato slices. Serves 6. Can be
doubled.

PASTA page 116