Tropics
Continued from Page 3B
Well, it was a pleasant view, the
waitress was genuinely sym
pathetic in the end, and, what the
hell, stomach lining seemed in
tact. Onward!
The details of this research,
while not all together indistinct,
are nevertheless, a taxing recollec
tion to certain sections of the
brain. Suffice to say that one ex
ceptional pina colada was at long
last discovered, and probably to
little surprise, that ambrosial
delight awaits within convenient
step of this university.
Yes, The Excelsior, among other
things, has the best pina colada
around. Each drink is prepared in
dividually, the OJ is fresh (the
pineapple is not), the half-and-half
is whole, Baccardi is in the well
and that suspicious syrup is —
marimba roll please — Coco
Lopez. The drink is served in a
simple tumbler with a single slice
of orange.
A didactic word before closing.
Investigation revealed this truth:
any pina colada is only as good as
the spirit and company in which it
is imbibed. Therefore, think not
solely of flavor, but of friends.
Similarly, do not think about the
months of rain ahead, thus
destroying any pretense of the
tropical climate requisite for true
appreciation of this drink. In other
words, taste and dream.
Patrick Bleck
r-Lasagna on your pizza? Mmmm-i
I
I
This recipe is taken Irom 'The Homebaked Pizza
Cookbook," written by Eugene resident Warren F. Sablosky,
which is reviewed on page 5B.
Pasta Pizza
Vj lb. Lasagna Noodles
Vi lb. Ricotta cheese
Vi lb. Sliced Mushrooms
3 large tomatoes
1 medium sliced onion
20-30 sliced black olives
Vi cup sour cream
1 15-oz, can tomato sauce or puree
2 teaspoons Italian mis
2 teaspoons American Mis
2 teaspoons sesame seeds
Vi lb. mozzarella
y« lb. Parmesan
2 tablespoons olive oil
Pre-bake dough for three minutes in a 450 degree oven.
Remove from the oven before the crust even begins to brown.
Boil the noodles until they are firm, but tender. Add cold water
to the noodles to prevent them from sticking together. Drain
the water off in a colander or strainer.
To make it easier to cut your pizza when it's finished, place
the strips of lasagna in the center of where each slice will be.
(You can break the noodles into short strips about the size of a
slice before you boil the noodles.)
Mix the ricotta cheese and the sour cream together. When
you've mixed this combination well, spoon it out over the
noodles on the crust.
Layer the sliced vegetables over the ricotta-sour cream mix
ture, then the sesame seeds, next the tomato sauce, which has
been cooked down for about two hours to a thick sauce. Add
the herbs and spices during the last fifteen minutes of cooking.
The cheese can now be sprinkled on top of everything.
If you dribble olive oil over the top of the cheese before you
put the pizza in the oven to complete the baking, the olive oil
will add a nice flavor to the pizza.
All of the ingredients should be nicely layered, but do not pile
them on so heavily that the pizza will be hard to eat!
Return the pizza to the oven and continue to bake until the
cheese is bubbly and slightly brown.
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