CAPELLINI PRIM A VERA-A popular SiciRanstyle entree, CapeNnl Primavera.
features a fresh array of seven garden vegetables, sundried tomatoes and herbs
served In RgM vegetable broth over homemade angel hair pasta. The ONve Carden
Itaian Restaurant wiN offer capellini privavera as part of its new Summer in Sicily
Menu from June 1 through Sept. 7.
Olive Garden Prepares
Summer In Sicily Menu
The Olive Garden Italian Restau
rant will offer the fresh, exciting
cuisine of Sicily when it introduces
its new “Summer in Sicily” menu
featuring lighter, summer fare with
a Sicilian twist. The menu, which
will complement the Olive Garden’s
regular menu, will be available from
June 1 through Sept. 7.
Items include a tempting appe
tizer, colorful salads, flavorful en
trees and fruity desserts. To quench
summer thirsts, the Olive Garden
will offer lemonade (with free refills)
and several cool, refreshing spe
cialty drinks.
‘In the summer, many guests are
looking for lighter foods, such as
chicken, fruits and vegetables,” says
Bill Moesta, Olive Garden general
manager. “Sicilian cuisine, with its
emphasis on fresh, naturally
healthy dishes, is perfect for sum
mertime dining.”
The “Summer in Sicily” menu
appetizer, Chicken Formaggio
Pizza, is a pizza crust topped with
chunks of grilled chicken breast and
a blend of three cheeses; herbs;
diced tomatoes and fresh mush
rooms. Three summer salads are
available—Sicilian Fruit Salad;
Chicken Fruit Salad; and tasty
Chicken Palermo Salad, chunks of
grilled chicken breast atop a blend
of fresh garden vegetables and
herbs served on a bed of romaine
lettuce with an olive oil vinaigrette
dressing on the side.'
Three entrees ideal for summer
dining and featuring a Special Sicil
ian touch are Chicken Messina,
Capellini Primavera and Garden
Spirelli. The dishes are characteris
tically Sicilian as evidenced by the
abundance of tomatoes, olive oil,
eggplant, peppers and seasonings.
The menu will also feature tempting
Peaches ’n’ Cream Ctt&seSkfcaand
a light Raspberry Sorbetto, as well
as several specialty drinks, all avail
able in alcohol-free versions.
The new “Summer in Sicily”
menu is available at the Olive Gar
den, 6615 Glenwood Avenue in
Raleigh and 1809 Walnut St. in
Cary.
Land O’Lakes Expands
Quick Bread Contest to 50 Fairs
Sour Cream & Pear Coffee Cake
and Orange Sugared Scones were just
a couple of the award winners in the
1991 LAND O LAKES® Light Sour
Cream Quick Bread Contest. Last
year more than 850 enthusiastic
contestants entered recipes in 31
fairs. This year, more delicious
recipes are anticipated as the contest
expands to 50 fairs nationwide.
At each fair, prizes of $100, $50,
and $25 will be awarded to the three
winning quick bread recipes. Each
winner will also receive a certificate,
ribbon and apron. Recipe judging
will be based on taste appeal (40%),
originality (25%), appearance (25%) and ease of preparation (10%). To
participate, check the fair entry department at the largest fairs in your area.
The winning recipes are so popular that Land O’Lakes has featured their
favorites in a brochure. For your free copy of the new “Award Winning State
Fair Quick Breads,” call 1-800-782-9602.
Strawberry-Rhubarb Cobbler, an award winner featured here, is a delicious
cobbler-like coffee cake. It is sure to become a favorite in many homes and
in any season. Featuring fresh rhubarb, it’s a perfect summertime dessert.
It is equally delicious in the winter when made with frozen fruit and served
warm.
Strawberry-Rhubarb Cobbler
(Minnesota winner)
Filling
1
teaspoon salt
cup margarine
(8 ounce) carton (1 cup)
LAND O LAKES® Light
Sour Cream
3 tablespoons skim milk
1 teaspoon vanilla
Topping
1/3 cup sugar
1/2 cup sliced almonds
Half-and-half or
ice cream
(16 ounce) package frozen
sliced strawberries, thawed
1 pound fresh rhubarb, cut
into 1-inch pieces*
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
Cake
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
In 3-quart saurep*" combine strawberries and rhubarb. Cook over medium
heat until mixture comes to a full boil (10 to 16 minutes). Reduce heat to
low. Cover; continue cooking 5 minutes. Stir in lemon juice. In small bowl
1 cup sugar and cornstarch. Stir into fruit mixture. Cook over
medium heat, stirring occasionally, until mixture thickens and just comes
to a boil. Boil 1 minute; cool. Heat oven to 350°. In large bowl combine flour,
1 cup sugar, baking powder, baking soda and salt Cut in margarine until
crumbly In’ medium bowl combine all remaining cake ingredients; beat
with wire whisk until smooth. Stir Light Sour Cream mixture into flour
mixture just until moistened. Spread half of batter on bottom of greased
13x9x2 1/2-inch aluminum baking pan. Spread with cooled fruit mixture.
Drop remaining batter by spoonfuls over fruit filling. Sprinkle with 1/3 cup
sugar and sliced almonds. Bake for 65 to 70 minutes or until wooden pick
inserted in center of cake comes out clean. Serve warm or cool. If desired,
serve with half-and-half or ice cream. YIELD: 16 servings.
•1 (18 ounce) package frozen sliced rhubarb, thawed, can bo substituted for
1 pound fresh rhubarb, cut into 1-inch pieces.
Tip: 13x9x2 1/2-inch baking pan must be at least 2 1/2 inches deep; do not
use 13x9-inch glass pan.
A
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