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Food

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EVERY FAMILY HAS A STORY...
MHO HEAR YOURS.

The Detroit Jewish News is
sponsoring a contest to find the
most interesting or unusual stories
of immigration in connection with
‘JET's upcoming production of
The Immigrant, by Mark Harelik.

In 100 words or less, describe your
family's for ancestors') journey to
America. Photos are welcome.

DETROIT JEWISH NEWS

27676 Franklin Road
Southfield, MI 48034
or fax to 248-354-6069.
Attention: The Immigrant Contest

Please mark back of photos clearly
if you would like them returned.

RAIRINE IS SEPTEMBER 17 9 1999

Winners will be published in an
upcoming issue of the Jewish
News and receive season
subscription series or passes to
JET's '99/00 millennium season.

YOUR STORY IS MN
TO BE SHARED.

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A pasta salad is a hearty meal.

any bought dressing. Use your favorite
recipes and experiment with any of the
myriad of different vinegars available
these days. Experiment with oils, too.
Olive oils also come in a variety of fla-
vors and with varied additions.
A trick to adding visual texture to
a pasta salad is to throw in a large
handful of fresh minced parsley or
other mild herb in the salad just
before tossing. The minced herbs
will stick to the pasta, adding more
color and flavor.
Another hint comes just before
serving time. Before the pasta hits
the plate, taste it again. Pasta in sal-
ads, especially those made hours or
a day in advance, can absorb much
of a dressing's flavor. Pep up your
pasta salad with a last touch of
dressing for the tastiest results.
Don't give up on summer yet —
these salads will help you take on the
season deliciously.
Recipe notes: If you're using fresh
pasta instead of dry pasta, cooking
times and weight may differ. In gener-
al, 1 pound of dry pasta (before cook-
ing) equals approximately 1 1/2
pound of fresh pasta. When they're
cooked, the volume will be the same.
Additional note: 1 pound of dry
pasta, cooked, with 6 cups of extra
ingredients or more, serves 6 as an
entree salad and up to 15 as a side dish.

Personal Pasta

Turn a favorite salad (one you
already know how to make) into a
delicious pasta salad. All you do to
your regular salad is add pasta. Here
are some quick examples:
Pasta Caesar Salad: Chop romaine
lettuce small. Add a small, cooked c'
pasta shape, such as rotini or penne,
and toss with dressing, parmesan
cheese and ground black pepper.
Pasta Oriental Salad: Add cooked
spaghetti as an ingredient in any ori-
ental salad and toss.
Ranch Pasta Salad: Even iceberg let-
tuce, tossed with chopped tomato,
onion, bell peppers and chick peas, gets,
a lift when tossed with three-color pasta"
and ranch dressing.
Pasta Potato Salad: Pasta and pota-
toes are natural partners — the
Italians have done it for centuries. A
potato salad with a dressing of Dijon
mustard, mayonnaise, red wine vine-
gar, salt and pepper is easily enhanced
by adding a cooked pasta shape, peas,
carrots and celery. Toss in a large
handful of fresh chopped parsley for
an even more attractive presentation.

PASTA WITH GORGONZOLA,
ROASTED RED PEPPER AND
SUN-DRIED TOMATOES
1 pound (dry) pasta, cooked