The Observer! - Canton Public Library

a * The Obsener MOMWV. DTC KMBKKS, 1994
Casserole makes use
of any leftover turkey
AP — Although only crumb*
in of tho pumpkin pw, and
ITW CUHLMI VUBI TR* )U*T A IWERT
memory. there » limoM tun u> t*
an abundaoct of leftover
Thanksgiving turkey
MaditrrraikMn noodle turkey
«*»epuie cvobtBM l«Aov*f tur
key with roaaud rad pepper* ani
choke hterts, tnuxxareila chee—i.
~>«i ves and noodle* The caaaerole
.an be froawi for Later uae
Mcwnmwx Noooti
TUMIY CASSCROU
I sourt] fnadun egj ixxxHes.
JKOOMd
> * -i cunce car Km soAum
cJnCMT> Droth
1 cue ***** ""•*
1 '.MSpoort van
'* ZkjC cornstarch
2 cupa chopped. coofcao tur
l 4 ar roasted red
peppers. framed and sfcceo
9 Caaamara oaves, pitied and
afceed
w» cup grated part skim moj
;are*a cheese
v-j cup wfvte «rme
1 teaspoon lernon |uic^
v* teaspoon Dtac* peppe«
^egetatste oi cooaung sprat
2 taotespoons (rated Par
mesan cheese
Prepare noodle* according to
package direction* Drain
Stir the broth, milk, salt and
obrnstarch together in a larje pot or
LHitch oven until the cornstarch ia
dissolved Cook over medium heat,
surring constantly, until thickaned
and bubbly Stir in noodle*, turkey,
artichoke heart*, red peppers, ol
ive*. moxrarella chaaaa. wine, lemon
juice and black pepper
Spray a 3 quart baking dish with
cooking >pray Spoon noodle mixture
into diah Sprinkle arith Par
meaan che*«*. Bake in a 350 degree
F oven until bubbling around the
edge*, about 35 minute* Let aland
5 minute* before serving Makes 8
nerving*.
Nufnfioa facts per serving 278
col (17 percent colorlet from fat),
JO 6 g pro . 35 5 g oarbo . 5 1 g fat, 66
"Vf chol. 1,069 sodium
Recipe from.
The National Pasta
Association
Lighten up to stay slim
You made it through
Thanksgising. and there a only
joe more month of parties and
celebration* that tempt you to
least in the traditional holiday
spirit. It a not a great time to start
a weight kat* program, but it ia
tttttktt • mfMlft seam ant •" til we -TV ~ w rArysi m iiu K, i . Anefy
chopped
1 (16-ounce) car whoie
tomatoes with no added
saft. undramed. chopped
2 tablespoons tomato paste
with no added salt
1 •* cups «ate<
"*} teaspoor tonne* (anise)
seeds
•a teaspoor black pepper
In a large skillet or Dutch oven,
briefly heat the oil over medium
heat, roll oil around the pan to coat
bottom Add the garlic and saute
over medium high heat for about 2
minute* Add the mushrooms, red
pepper, thyme and black pepper
Cook over high beat for 8 minutes
or until the liquid evaporates, stir
nng frequently Remove from heat
and mix with the ncotta cheese Set
aside
Combine all of the remaining
ingredients in a large bowl and mix
well
Pour 1 cup of the tomato fennel
sauce on the bottom of a 13-by 9
by 2 inch pan Spoon the ncottamushroom
mixture into uncooked
manicocti shells, and place in a sin
gle layer on the sauce in the pen
Pour the remaining sauce over the
mamcotti Cover with foil and bake
at 400 degree* for 50-56 minutes, or
until hot and bubbly Remove the
foil and bake 15 minute* more
Each two- a/iril tenmg contain*
245 calorie* and 6 gram* of fat
Nuke a down-home barbecue
AP — When your taste buds
hanker for juicy pork barbecue
but you can't tend it all day on
the grill, turn to your microwave
oven Country styia pork ribe
cook evenly in a plastic oven bag
to
40 I
That rnaani you can ait down to
pork barbecue in about the
um time it usually takes for the
to I
tmi P«*
3 bs pork country-sty* t*
4i
I S ource can tomat o sauce
1 oraon. chopped (ft cup)
2 cioves {ark. manced
•» cup packed Drown sugar
•a cup vinegar
2 Tbcp Worcestershae sauce
1 tip prepared norsaradasr
ft ta—poor dry mustard
Cut ribs into serving-siae por
tioaa. Sprinkle coraatarch into the
16 by 10-inch oven cooking bag
Place nb* in tha bee place bag in a
for
onion, garlic, brown
Worcestershire saw
and dry mustard Pour
B0L06NA
SIRLOIN TIP
ROAST I
nb* Cloee bag loosely with the
plastic tie that comes with the
cooking bag. Cut aix inch slits in
the top of the bag
Cook rib* on 50 percent power
• medium* for 20 minutes, giving the
csaserols a half-turn ooce Snip off
the top of the cooking bag Carefully
transfer the contents from the bag
to the teas* role, rearranging ribe so
the outside ones are in the center
Cook, covered, on medium for 20 to
25 minutee more or until tender and
no pink remains, stirring every 5
Transfer ribs to a serving platter
Skim fat from pan juices snd serve
with ribe Makes • servings
421-0710
31210 WmI Warren • WMttend
U , --.a a a.* fknnntnn
Mrrvvvsrrvfi •nopyiny
tof Chrar 10
CORMCO BtEF
•BRISKET •
TCSiir
aSSroiSs
^ ONIONS CAflftOTS
its
•1" JQ>49'
UatftasMaamV / ii+a*
aSZJTZZ ZJS1?, M.TZZSZZ*.
69'
A R E Y O U
M A D A T Y O U R
M O N E Y ?
Save Up To 40 %
Quality Guaranteed!
I SDA INSI'KC'I I D ... NM SI I.KN