European Stars and Stripes (Newspaper) - January 25, 1991, Darmstadt, Hesse                                Drawings from a passion for pasta the american cooking Guild gusto continued Ham Page 13 v a a a a a. Manicotti with olives and three cheeses this Isa wonderful Buffet dish. Its one of my standbys when i entertain vegetarians. 16 ounces of canned Tomato sauce or the following 28-ounce can tomatoes 2 Small onions sliced Salt and Pepper 1 Teaspoon oregano 4 Tablespoons butter 1vi cups Ripe olives 1 cup Fine curd cottage cheese 1 a cups grated  divided 1 cup grated Muenster cheese 2 eggs slightly beaten i Teaspoon oregano a Teaspoon Salt a l vib Teaspoon Pepper 12 pieces Manicotti 2 0-ounce cans Tomato sauce if you done to make the sauce above if you done to use scanned Tomato sauce blend tomatoes onions Salt Pepper oregano in a medium Saucepan Over medium heat for 20  breaking up.  with a spoon As they Cook stir in butter and Cook until butter melts. A a. Slice the olives. Set aside v2 cup for later. A a a a a in a Large bowl mix 1 cup olives cottage cheese 1 cup Only of the , All the Muenster cheese eggs oregano Salt and Popper. A a a a a a. Set oven to 350 f. A. A a to Cook the Manicotti drop four of them into rapidly boiling water and boil for Only 3-4 minutes. Remove gently Wiltra slotted spoon. Continue until All precooked. Fill them with a cheese mixture. A a pour 1 cup of the Tomato sauce into a greased 9-. Inch Square baking dish. Arrange the stuffed Manicotti on top. Pour on another cup of the sauce. Seme any remaining sauce at table for those who want a Little More. Sprinkle with reserved  and olives. Bake at 350 for 25-30 minutes to uni i bubbly and Well heated. Serves 6 Orange Pecan Noodle this is a delicious accompaniment to any roast meats Chicken or Duck. 1 Pound wide egg noodles such As Fattucini 2 cups chopped pecans Viz cup butter or Margarine 2 Teaspoons grated Orange Peel 1 cup Orange juice a Teaspoon Salt v4 Teaspoon Pepper Orange slices optional 1 Cook noodles according to package directions a i. Dente in Well salted water. Drain. -.�. A meanwhile saute pecans in butter in a Small. Saucepan Oyer medium heat stirring for about 5. Minutes add Orange Peel and juice. Combine Pecan mixture noodles sait and Pepper and toss lightly. A Garnish with Orange slices if desired. Linguine with roquefort walnuts and Ham this sauce is made in minutes but it should stand Tor an hour before serving. 5 ounces roquefort cheese or any Blue cheese coarsely crumbled 8 ounces thinly sliced cooked Ham 2 cups Large Walnut pieces. 1 cup chopped Flat Teaf italian Parsley 1 Teaspoon dried Rosemary 2 Tablespoons fresh is wonderful 2 cloves garlic minced Fine 1 i Teaspoons fresh ground Black Pepper 1 cup Olive Oil 1 Pound Linguine place cheese Ham walnuts Parsley Rosemary garlic Popper and Olive of in a Large serving dish. Mix Well and let it stand at room temperature for 1 hour to blend flavors. You can do this up to 6 hours ahead if a you like. Cook pasta according to package directions. Diamond while steaming hot toss with the sauce serve immediately. A a serves 6 a. Pathway to pm tort Euni 0 f us Fuji Rote on the Trail of perfect pasta Here Are a few tips to keep in mind. A. 1. Above ail remember remember. Quot. Remember Cook pasta at Dente which in italian neans a Jtb the tooth Quot a that is it still has some bite . Cooked until it is still slightly chewy pasta tastes of nutty Semolina wheat not water it feels Good a.  Teeth and stands up to its a a sauce you know its there. A Quot a d to achieve this state Start testing the. Pasta several  the a suggested Quot done Quot time. Fish out a piece bite into it. If the Center is hard if you gee a Light coloured Point there let it go a Little a longer but Stop the cooking while it still a  Teeth some pleasant texture never Trust the time Given on the a package. Nothing in the Kitchen is an exact science. 1 a a a a a a -. A. 2. Amount to Cook. Figure 4 ounces of. Pasta per person for a main dish serving 2 ounces for a first course or Side dish. A 3, water Good pasta needs to Cook in a a Large amount of rapidly boiling four quarts. Per Pound is usual that amount of water. Takes a Good while to heat so Start Early enough. A a a Quot a  4. Salting  add Salt Only after. Boiling has begun my italian friends say. Coarse Salt is preferred to table Salt. Because it salts  better and thus a heightens the pasta s taste. Figure a a heaped Tablespoon to every 4 quarts of a a water. If your sauce  delicate or a a Bland add a extra half Tablespoon to give \ the pasta a boost. A a a a a. 5, Oil  water italians Don t think Well of this. If the pasta is used immediately. Sticking is no problem. If it must wait a bit toss it with a Little butter or Oil. A a 6. It your pasta is done before your sauce. Lift it out of  with tongs or a big Fork . It in a bowl. Keep the. Cooking water Over Low heat. When  ready return  to a , drop in the pasta for literal to seconds Drain it.  . A a. If you re entertaining and want to Cook. The pasta ahead remove it from, before it Roaches the at Dente stage dram and Cool. When , about ready to serve plunge it into rapidly boiling water for 5-10 seconds whatever is needed to just heat it. Never admit to an italian that you a did this ,. /. A a. 7, if you cooked too much pasta you can freeze the excess for later emergencies at. A serving time plunge the still Frozen pasta into rapidly boiling water just until the. Strands separate a a matter of seconds dump it out into a colander and serve 8. Most pasta recipes Are Quick. To take full advantage of the fact read the recipe. Through before you do anything else. Next a assemble your ingredients chop grate i measure i put the prepared items in Small bowls or Heap them on pieces of waxed paper on a tray or cookie Sheet that 03 a fart Mac Rigatoni a fettuccine moves easily from  chopping place a to stove. Only then should you begin to. Cook. If you continually interrupt yourself a to rummage around for an Herb or chop an onion you  and perhaps a worse break your. Creative rhythm and spoil some of the Tun. So before you Cook read assemble and Only then prepare v 9. For some reason maybe  there Are so Many surfaces and ,. Air spaces pasta cools faster. Than other foods have dinner plates hoi. Once pasta leaves -. The source of heat done to toss St any More than necessary because that aerated and hence cools it, ,. Unless intentional is. A treat Only for twinkle eaters. \ y 10. Speaking of tossing pasta the easiest  to use 2 Forks. A. This keeps the strands separated and is More gentle on the pasta a a a. A a11, seism a if your sauce is the least bit. Liquid provide diners with pasta or  and a big spoon along with Thuv a requisite Fork so All the sauce can be. A scooped up. A i. A y. Quot a a. 12. Done to rinse cooked pasta unless  using it for a cold pasta dish or you need  right away for a Casso Iole. A13. There is nothing magic about the. Pasta called for in most recipes you can substitute freely. Jusi keep in mind that a a Light delicate sauces go Best with the a  Paslas and thinner strands Moat. Sauces take to sturdy Paslas Tike Rigatoni or a a Purine or the Shell shapes that trap bits of a Movit and sauce Denso creamy or spicy sauces go Well with twisted curly or f Gio Ovod pastas whose indentations told a the sauce Quot a a a a a. A a a. Polly clan German 60 minute gourmet by Pierre Franey new York times Hen it  italian cuisine particularly pasta sauces it seems that anything goes a these Days  of fish and shellfish All varieties of game vegetables and cheese a combinations a. I. I tend to be a traditionalist. I am particularly fond of a pasta with shrimp which can be prepared in under 3.0. Minutes. The  part is peeling and de veining the shrimp a. A a almost All shrimp said in the Northeast and inferior United states is Frozen. Much of it comes from the Gulf states or the deep South. A. Flash Frozen shrimp can be excellent when  stored properly. Its shelf life is about six months if Well. Wrapped. A a a a. When buying shrimp inspect it carefully for signs of Freezer Burn. I a v. A a shrimp should  purchased in the Shell Anco not precooked stale shrimp have an offensive ammonia odor. A. A after you remove the Shell it is advisable to pick out the thin blackish vein that runs Down the Back. This has a bitter flavor. The recipe Here combines medium size shrimp win a eggplant garlic crushed tomatoes and hot Pepper Tia is. It should be served immediately so the shrimp do not overcook in  As a Side dish there is a Sweet tart salad of beets and endive tossed in a Mustard Vinaigrette. Spaghetti with shrimp and eggplant 11/4 pounds medium size shrimp 1 eggplant about 1 Pound 4 Tablespoons Olive Oil 1 Tablespoon finely chopped garlic 4 cups imported canned crushed tomatoes 1 Teaspoon Honey i Teaspoon hot red Pepper flakes a clip coarsely chopped fresh Basil or Parsley Salt and freshly ground Pepper to taste 4 quarts water. A Pound Spaghetti a cup grated Parmesan cheese optional. Peel and Devin the shrimp and set aside. Trim the ends of the eggplant and Peel it. Cut into 14?-Inch cubes. A. Heat 1 Tablespoon of the Oil in a Saucepan and add the. Garlic. Cook stirring without Browning. Add the , Honey Pepper flakes Basil Salt and Pepper. Stir to blend cover and simmer stirring frequently about 15 minutes. Heat 2 Tablespoons of the Oil in a Large nonstick Skillet and when it is very hot add the eggplant Salt and Pepper. Cook the eggplant tossing until it is nicely browned. Dram and add the eggplant to the Tomato sauce. Stir and cover and Cook for 15 minutes or until Well blended with to sauce a meanwhile in the same non stick Skillet add the remaining 1 Tablespoon of Oil 2nd add the shrimp Sal and Pepper Cook Over High heat for 1 minute stirring add me shrimp to the sauce blend Wall and Cook for 1 in Nuie keep warm. A. A meanwhile Salt the wafer and bring to a boil in a Kettle add the Spaghetti and Cook to the desired degree of oneness. A a a. Drain the Spaghetti and return it to the Kettle add the. Shrimp and eggplant mixture toss Well and serve immediately with cheese if desired. A yield 4  beet and red onion salad a a Pound raw beets trimmed Salt to taste 3 Heads medium size endive 1 red onion. 1 Tablespoon Dijon Mustard 1 Tablespoon red wine vinegar freshly ground Pepper to taste 3 Tablespoons vegetable Oil 4 Tablespoons finely chopped Parsley  beets in a Saucepan and add water to Amer with Salt bring  boil until the beets Are tender about 30 minutes depending on. The size or age of the Beetsi Drain and let Cool. Remove the skins and slice the beets. A a a trim off the Bottom cd the endive and Cut them info 1 to Lnch length strips drop the pieces into cold water Drain and Pat dry. Peel and slice the onion. A. Combine the Mustard vinegar Salt and Pepper in a salad bowl. Add the Oil and fond a Ltd a with a w Rev risk. Add the beets endive onion and Parsley toss  i a d serve. Yield. 4 server is Page 14 the stars and stripes the stars and stripes a a a Page 15 a