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Newspaper
The Gaston Gazette
Location
Gastonia, North Carolina, United States of America
Date
Jun 07, 1995
Page
9
Nancy Smith of the North Carolina Cooperative Extension outlines practical advice for using fresh and dried herbs. The guide covers flavor strength, mixing rules, prep tips, timing for cooking and cold dishes, and lists herbs by food category to inspire experimentation while preserving distinct flavors.
The National Pasta Association provides simple rules for measuring dry pasta to cooked portions. Eight ounces of uncooked small to medium shapes yields four cups cooked, the same for long shapes. egg noodles yield about two and a quarter to three cups cooked.
Dayton resident Mary Jo Pfander shared a lighter Alfredo recipe that swaps butter and heavy cream for chicken broth and light cream cheese. The dish drops from 661 calories and 35+ grams of fat per serving to 347 calories and under 8 grams of fat.
Recipe for Original Alfredo with Broccoli serving two. Cook rigatoni or fusilli, add broccoli near end, simmer cream with butter and Parmesan until melted, combine with pasta and broccoli, season with dill and pepper, serve hot. Each serving about 661 calories and 35.9 g fat.
Pasta and broccoli cook together then coated with a dill vermouth cheese sauce. The dish serves two with 347 calories per portion and 7.9 grams fat.
Recipe notes a fudgy pumpkin brownie with large eggs sugar canned pumpkin vanilla and oil. Bake in a 9 by 13 pan at 350 degrees for about 25 minutes yielding 24 dense brownies with 111 calories per piece and 2.3 grams fat.
Wire reports say skim milk or low fat milk is the leading light dairy item in U.S. diets, with 70 percent of light product consumers choosing it. Other favorites include light salad dressings sauces light butter or margarine diet soft drinks and light cheese.
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