Pasta fashions revive familiar dishes for modern menus
A column links pasta to future food trends highlighting its complex carbohydrates and nutritional value. It spotlights Pasta Roll-Ups with sandwich steak and elbow macaroni, Linguine Primavera with vegetables, and variations like Spaghetti Marinara Ziti Alla Carbonara and Ravioli, urging readers to try them soon.
Pasta Ravioli With Chicken Spinach Filling
Dough made from flour salt eggs margarine and water is rolled thin. Filling combines ground chicken spinach eggs bread crumbs cheese parsley garlic salt and pepper. Pinch and seal dough sheets into ravioli, boil 5 to 10 minutes, serve with sauce. yields six servings.
The Butcher shoppers fall into categories
A market view divides shoppers into would be gourmets quality buyers and regulars. The piece notes gourmets chase price and perceived quality, while regulars trust one butcher or market and can overpay. It warns buyers to avoid being trapped by a single shop or high prices.
MENTIONED IN THIS ARTICLE
Plei
Butcher E
Eastern Iowa housewife blends Lebanon and American cooking
Rachel David, long time Cedar Rapids resident, shares Lebanese culinary traditions baked on a tractor disk. Her bread, a favorite at the Cedar Rapids Country Club, blends cultures as daughters Rose Marie Jeannete and Rebecca learn American ways while preserving homeland customs.
MENTIONED IN THIS ARTICLE
Rachel David
Cedar Rapids
Rose Marie
Rachel
19Th St SE
United States
Lebanon
Cedar Rapids Country Club
Jeannete
Rebecca
Eggplant Topping Bake With Beef and Pine Nuts
Eggplants are sliced and baked, then topped with browned beef, onions, pine nuts, salt, cinnamon and pepper. A tomato sauce with water is simmered briefly and poured over, then baked again and served over rice.
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Merle Ellis
Chronicle Features
Iowa
Monica Wolf