TA COl E n
important staple in th non-Italian
pantry. Spaghettmi, tortell.ni, stellini
and lots ot "ther "ini" words have
been embraced � j' �� English lan­
guage. And thousand of recipe are
bei ng developed to mee t
consumers'demands for variety.
Here are a few receipes ure to please
the pallet.
Torteliini With Danl h Blu
Chee
4 ounce D ni h Blue Cheese,
crumbled,
1 U-ounce p clea Ire h meat
torteUini
1/4 cup virgin oli e oil
2 tablespoons fre h queezed
lemon juice
Freshly ground pepper to taste
Salt to taste
2 tablespoons water
1 garlic clove, pressed
1 t ble poon marinated sun
dried tomatoe ,drained nd
chopped
1/4 cup chopped fre h basil OR
2 tablespoon dried parsley spri
Crumble Danish Blue cheese to
make one cup; set aside.
Cook tortellini in boiling water ac­
cording to package directions, until al
dente. Drain well and turn into erv­
ing bowl. Wisk together oil, lemon
juice, pepper, salt and water. Add
garlic, dried tomatQcs il aDd two
,tablespoons reserved Danish Blue
cheese and whish. Pour dressing and
remaining cheese over tortellini.
Gently toss to mix thoroughly. Serve
at once.
Tortellini with Danish Blue Cheese
Crunchy Pi t chio Pasta SaJad
6 ounce rotinl or hell
macaroni
Oregano dre ing (recipe fol-
low)
2 cup r h pinach, torn
1 cup chopped tomato
1 cup pea pod blanched
1/4 cup chopped, natural
Californi pistachio
Pepper
Parmesan cheese
Cook rotini in boiling, al ted
w ter accordin to cka e di
tions; drain. Marinate hot rotini in
oregano dre sing; cool at room
temperature. Combine with pinach,
tomato, pea pods, pistachio and pep­
per to taste. Sprinkle with Parmesan
cheese. Make 8 ervings. Recipe
can be halved. Les than 200 calories
per serving.
Oregano Dressing: Combine 1/4
cup each oil and red win vinegar, 3/4
teaspoon crushed oregano and 1/8
teaspoon garlic powder.
Makes 1/2 cup.
Garden Paata S lad
1 (I-pound p ckage M t c-
cioli, cooked package dire nd
drained
1 cup mayonn i e or lad
dre in " . . ,
1/3 cup lemon JuJce from con,.
centrate
2 tablespoon ugar
2 table poon Dijon-style mus-
In large bowl, combin mayon­
naise, lemon juice, ugar, mustard,
It nd ba il; tir in pa ta and
vegetable. Cover; chill 4 hours.
Refrigerate leftov rs.
Sugge ted Vegetable: Sliced
carrots, cherry tomatoe , broccoli
flowerets, liced zucchini, liced
onion, chopped red or green b 11 pep­
per.
(Mahs about 16 ervings)
Cr my P ta Be n Salad
Dre sing:
1/2 cup light ayonnal
1/4 cup grated P rme n chee
1 table poon vineg r
1 table poon dried b ll leav
Salad:
1 1/2 cu uncooked rotini or
m celoll p ta
1 (15.S-0z.) can D rk Red Kid­
ney Bean drained
1 1/2 cup hived cherry
tomatoe
1/2 cup green beU pepper, cut
into l/2-inch piece .
In small bowl using wire whisk,
blend all dressing ingredients. Cook
rotini to desired donenes as directed
on package; drain. In large bowl,
combine cooked pasta with remain­
in alad inwcrdients. Pour dressi
over sat�d; toss','gently:' "tover;
refrigerate 1 to 2 hours to blend
flavors. Add salt and pepper to taste,
if desired.'
Makes 8 (2/3-cup) servings.
Mr. Dan's Gourmet Pound
. '
Cake received NASTF Award'
DETROIT MI.- With a fine blend
of all natural ingredients and his
mother's recipe in his hands, Dan
Jones, president of Mr.Dan's Gour­
met Pound Cake, received the Na- ,
tional Association for the Specialty
Food Trade (NASTF) Award at the
38th Annual International & Fancy
Food & Confection Show in
Washington D.C.
AN INTERNATIONALLY
recognized award, Jones received the
runner up trophy for his speciality a
lemon flavored pound cake. The
cake, which was entered in the Out­
standing Dessert category, competed
against entries from around the
United States and abroad.
Mr. Dan's Gourmet Cakes are
prepared with the finest natural in­
gredients. A revolutionary baking
process provides the cakes wi th a
crisp outer crust which maintains its
flavor and moisture.
Jones a former contractor and
construction company owner, made
the transi tion from the construction
industry to the food industry three
years ago. Established in 1989, Mr.
Dan's Gourmet Pound Cake is avail­
able at several locations throughout
Metropolitan Detroit including Har­
bortown, Merchant of Vino and the
Village Market in Grosse Pointe.
It is 'also available on Northwest
Airlines international flights out of
Detroit and Minneapolis and through
mail-order.
Mr. Dan' Gourmet Pound Cake
is located at 1811 Parker in Detroit
For additional information write
to P.O. Box 14722, Detroit, MI
48214. The phone number is (313)
923-3111.
Dan Jones
a y to make Vegetable, Pizza
If you're a pizza-lover at heart and
like to entertain, this is the recipe for
you. We have included two deli­
cious recipes that can be made ahead:
Whole Wheat Pizza Dough along
with a Fresh Tomato Sauce.
The pizza crust can be prepared
the day ahead, wrapped in plastic
wrap and refrigerated overnight or
frozen for later use. Then one hour
before the party, remove the dough
from the refrigerator and let warm to
room temperature. About 30 minutes
before making pizzas, press into pan
and bake as directed.
When the, guests arrive let them
participate in creating a pizza of their
choice. We have given a recipe for a
delicious Vegetable Pizza, but as you
know, toppings are as unlimi ted
the imagination.
V getabl Pizza
1 (12-inch) pin cru t (see
recipe)
1 cup Fre h Pizza auce ( e
recipe)
1 medium zucchini
1 medium yello squash
3 ounces fontina cheese
1 smaH red onion, llced thin
2 plum tomatoes sH�ed thin
1 mall head radicchio, liced
Into thin strips
1 cup argula, torn Into mall
piece
Slice zucchini and yellow squash,
keeping each separate; set aside.
Finely bred the cheese.
Spread one cup pizza sauce over
baked crust to within l-inch of edge.
Place vegetables evenly over
auce. Sprinkle with cheese. Bake at
475 F for 5 to 10 minut or until
cheese melts.
F r ah Pizza Sauc
2 table poon butter or mar-
arine
1 table poon 011 e oU
1 clove arlie, minced
1 jalapeno, eded nd minced
1 can (8 oz.) tom to uce
1 can (6 OL) tomato p te
1 cup ter
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 te poon dried thyme
• '1/8 teaspoon onion salt
1/4 pound prosciutto, cut Into
thin julienne strips
6 un-dried tomatoe , about 1/3
cup, cut into mall pieces
Heat butter and oil in a 12-inch
skillet over medium heat Add garlic
and saute until golden, about 1
minute. Add remaining ingredients,
except for the prosciutto and sun­
dried tomatoe. Cover and simmer
about 30 minutes, stirring occasional­
ly. Add the prosciutto and sun-dried
tomatoe and immer for 10 more
minutes
Y�Id: 2 cups
- Whole-Wh at Pizza Dough
1 p cka active dry ye t
1 3/4 cup rm ter (105 F to
115 F)
1/2 te poon It
1/4 cup 011 e oU
2 1/2 cups all-purpose Dour
2 cups whole wheat Dour
Dissolve yeast in warm water in
warmed bowl. Add salt, olive oil,
and all-purpose flour. Attach bowl
and dough hook. Turn to speed 2 and
mix 2 minutes. Continuing on speed
2, and whole wheat flour, 1/2 cup at
a time, until dough clings to hook and
cleans ides of bowl. Knead on speed
2 for 5 minutes. Place in greased
bowl, turning to grease top. Cover;
let rise in warm place, free from draft,
until doubled in bulk, about 1 hour.
Punch dough down. Let rest 10
minutes. Divide dough in half.
(Dough can be wrapped in plastic
wrap nd refrigerated overnight or
frozen for later use.)
Spray a 12-inch pizza pan with
nonsti k cooking spray. Pre dough
into pan; pinch edges to form a om.
Prick surface of dough with fork.
Bake at 475F for 10 to _IS minute or
until golden. Y�I4: two 12-inch
PizzA Crusts.
Garden Pasta Sa/ad is a terrific side-dish to bring to a junday
gatheri ng or church potluck dinner. .
Send UsYourRecipe! SendTe:
MIcmGAN CITIZEN
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