Newspapers / The Charlotte Post (Charlotte, … / Aug. 21, 1986, edition 1 / Page 15
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Whe’s Who In The Kitchen Meal-In-One Salad and Banana Orange Frosty are great for a hot summer day! Here’s To You, Charlotte’s Cooks! By Audrey C. Lodato Post Staff Writer It’s been over two years since I began this weekly feature, “Who’s Who In The Kitchen." Since this is probably the last one I'll be writing for the Post, it seemed like a good opportunity to, first of all, thank all the wonderful cooks who have opened their pantries and oven doors and secret recipe files to this camera-toting, ravenous reporter; and second, to share with you some of my favorite recipes, as well as some of those I’ve wanted to try but haven't yet gotten around to. A word of warning: when it comes to herbs and spices, I never measure. PASTA WITH LENTILS lb. lentils, rinsed and soaked overnight 1 (16 oz.) can tomatoes (optional) Basil Oregano Garlic • Salt Pepper Marjoram 1 large onion, minced l/z lb. elbow pasta or thin spaghetti Cook lentils in enough water to cover and a little more. Season to taste, adding tomatoes if de sired. Cook pasta til done, but not mushy. Stir drained pasta into lentils and cook together an additional 15 minutes or so. Serve with grated cheese. Great with fresh-baked bread. NOODLES AND CABBAGE 1 med. head cabbage, cut thinly 1 med. onion, chopped 1-2 carrots, grated (optional) Oregano Salt Pepper lb. med. wide egg noodles, cooked and drained Butter or margarine Grated Parmesan or Romano cheese Brown cabbage, onions, and carrot in small amount of oil. Season to taste. Toss with noodles and butter. Top with grated cheese. SUMMER SIZZLER 2 yellow summer squash 2 white potatoes, peeled 1 onion Curry powder Thinly slice vegetables and brown in small amount of oil. Stir in curry powder to taste. Cook til vegetables are tender. MEAL-IN-ONE SALAD 3 c. cooked rice 1 pkg. (10 at.) fresh crisp spinach V* c. sliced green onions with tops 1 c. Swiss cheese, cut in thin strips V4 c. thinly sliced radishes l tsp. salt 1 tsp. pepper 1/3 c. seasoned oil and vinegar dressing 4 hard-cooked eggs, chopped 6 slices bacon, cooked and crumbled Combine first seven ingredients in large bowl. Just before serving, toes lightly with drees ing Sprinkle with eggs and bacon. Serves 6. ..... BANANA ORANGE FROSTY ’ 3 ripe bananas, peeled and frozen legg I'A c. plain yogurt '4 e. orange juice 1 Tbep. wheat germ 1 tsp. vanilla extract i L''' ! Slice bananas into blender. Add y remaining Ingredients Whir until blended. Makes 3 servings. IF YOU MAKE RESOLUTIONS... Resolve to get a subscription to The Charlotte Poet this year. And while you’re at It, resolve to get a subscription for 19*7, tool PAN COOKIE A LA MODE 2V4 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 c. butter, softened % c. sugar % c. firmly packed brown sugar 1 tsp. vanilla extract 2 eggs 2 c. Nestle Toll House morsels 1 c. chopped nuts Ice cream Fudge sauce Combine flour, soda, and salt; ! set aside. In large bowl, com bine butter, sugars, and ; vanilla; beat til creamy. Beat in J eggs Gradually add flour mix- • ture, mixing well. Stir in • chocolate morsels and nuts. Bake ! at 375 for 20-25 minutes in J greased 15”xl0”xl” baking pan. ■ Cool. Cut into 3” squares. Top • each with scoop of ice cream \ and then drizzle with hot fudge J sauce. DUCKLING WITH RICE PILAF 1 frozen duckling, defrosted and quartered Vi tap. salt Vi c. long grain rice 1 chicken bouillon cube 1 Vi c. sliced celery 1 Vi c. sliced mushrooms Vi c. sliced green onion Vi c. butter or margarine 1 (1 lb. 5 oz.) can cherry fruit filling (optional) y<i c. water Vash, drain, and dry duckling quarters. Sprinkle both sides with salt. Place quarters, skin side up, on rack is roasting pan. Bake at 350 til meat is tender, about 2'/4-3 hours. Turn several times, endingw ith skin side up. Mean while, cook rice as directed on package, adding bouillon cube to water. Cook celery, mushrooms, and green onion in butter til tender, but not brown. Sti in hot cooked rice. Combine cherry filling and water; heat Serve duckling on pilaf with cherry sauce. .. I PASTA WITH ! TUNA-BROCCOLI 8A UCE ■ • 1 Tbsp margarine V4 c. finely chopped onion 2 cloves garlic, minced as • • mmmmmmmm m m m m mm • rnmmm * - Dash grated lemon peel Dash ground nutmeg Dash pepper 1 c. low-fat milk 2 Tbsp. grated Parmesan 3 c. broccoli flowerettes, steamed 1 can tuna, drained 4 c. rotelle or other shaped pasta, cooked In medium saucepan, melt margarine Saute onion and garlic til tender. Stir in flour, lemon, nutmeg, and pepper till smooth. Gradually add milk, stirring constantly over low heat until slightly thickened. Sti^ in 1'4 Tbsp. cheese, broccoli, and half the tuna. Cook til hot. Place mixture in food processor or blender and blend til smooth. Toss with pasta. Top with remaining tuna and cheese. Serves 4. STACK THE DECK IN YOUR FAVOR Read The Charlotte ' Post and become informed. Call 376-0496 For Subscription $17.76 Yearly Rate k WJCES EFFECTIVE THRU 5 AT. AUG 23 I AT A4tP IN CHARLOTTE B WE RESERVE THE RK3MT TO LMWT QUANTITIES Green P Specials U.S.D.A. INSPECTED FRESH FAMILY PACK lb. Fryer Breast SMALL 2Vj LBS. AND LESS Port Spare Ribs lb. F" LOW IN SODIUM Green Beans ^YELLOW • BLUE • WHITE Charmin Bath Tissue 4 roll Pkg. LIMIT ONE WITH AN ADDITIONAL tIO.OO OB MORE PURCHASE. FLAV-O-RICH DAIRY CHARM Ice Cream OPEN SUNDAY*»:M A M.. t:MP.M. 1334 Central Ave. (7 p.m.) IMP West Trade8t. (Pp.m.) 5331 South Blvd. 1015 Providence Road 4337 Park Rd. 243 S. Sharon Amity 445P Central Ave. (Darky Acreo)
The Charlotte Post (Charlotte, N.C.)
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Aug. 21, 1986, edition 1
15
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