Portland Observer, July 13, 1983 Page 7
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Palate pleasing pastime: pasta
Farmers cuts rates
on auto insurance
for drivers between
30 and 60
Eating pasta may be one o f the
new
national
pastime*.
Pasia
consumption ha* grown significant*
ly — 20 percent to be exact — since
1970. About 1.5 billion pounds o f
pasta are consumed annually in this
country, or about 6.5 pound* per
person, according to figures from
the National Pasta Association.
Pasta or spaghetti is popular for a
number o f reasons. I t ’s economical
— an average serving o f plain spag
hetti costs less than 10 cent*. W hile
pasta is low in cost, there's nothing
low about it* nutritional value. Tw o
ounces o f dry pasta contain just 210
calories and supply 10 percent o f the
U .S . Recommended Daily A llo w
ance (U .S . R D A ) o f protein, 35
percent o f thiamine, 15 percent of
riboflavin, 15 percent o f niacin and
10 percent of iron.
A nd, as most alert cooks know,
pasta is versatile. Just change the
sauce and pasta goes from ordinary
to elegant. Serve it hot or cold; as a
salad, an entree or a side dish.
Combining pasta with meat or
poultry is a good way to stretch
food dollars. For example. Pasta
M arco Polo with a decidely Italian
heritage, does just that with a half
cup o f ham and other ingredients to
feed six. This substantial main dish
owes its ease o f preparation to quick
cooking vegetables and a can o f
chunky vegetable beef soup. The
other ingredients include ham,
mushrooms, zucchini, tomato and
those favorite seasonings oregano
and garlic.
Another way to stretch meat —
this time a quarter pound of sausage
— is Sausage and Green Pepper
Pasta. This great tasting entree has a
wonderfully velvety sauce that gets
its rich texture from condensed
cream o f mushroom soup. Green
pepper, garlic and onion are flavor
accents.
Pas'a Primavera with Sesame
Seed is a variation on the traditional
ly spring and early summer vege
table and pasta dish. The creamy
sauce, which conveniently gets its
start from condensed cream o f
chicken soup, is flecked with parsley
and provides a luscious backdrop
for the cauliflower, pease and other
ingredients. Served over plain or
spinach spaghetti, this pasta dish
can be the basis for a light supper
with a crisp, green salad, crusty
bread and sliced sweet strawberries.
O r serve as a side dish to accompany
roast chicken.
Pasta is perfect any season, for
any meal and any occasion.
r
W e have rates JtTk. urxler standard rate* tor drivers
between the ages of 30 ami 60
There’s a good reason for this, farmers knows
that these drivers lend to be safer ami more
careful on the highway. You're the drivers who
have fewer accidents That's why farmers created
our 30/60 package auto policy. If you qualify,
you could save substantially on your premiums
farmers Insurance Group is working constantly
to keep the costs of insurance down, and the
amount of protection up And this 30/60 pack
age auto policy is one way w e do it. W hy not
Jenhmt
4726 N W 4 u r » Avanu*
Portland. Oregon 972)7
15031 248 2966
DR. B R A D Y ’S
ECONOM IC RECOVERY
FOR SAVING TEETH
FOR FAMILY DENTISTRY AT
LOWER COSTS
Paata ia in e xp en aive . v e rs atile an d Juat plain fu n .
Paata M a rc o P olo inclu d aa h a m . zu c c h in i, to m a to
PASTA M A R C O P O LO
SA USA G E
A GREEN
PEPPER
PASTA
2 tablespoons butter or margarine
14 cup ham cut in strips
1 can (about 2 ounces) sliced
mushrooms, drained
I small clove garlic, minced
V» teaspoon oregano leaves, crushed
1 can (18 14 ounces) chunky vegetable
beef soup
1 Vi cups cooked spaghetti
(6 cup shredded zucchini
1 medium tomato, cut in wedges
Grated Parmesan cheese
I tablespoon olive oil
14 pound mild Italian sausage,
casing removed
I large onion, sliced
1 small green pepper, cut in strips
1 large clove garlic, minced
I can (I0 W ounces) condensed
cream o f mushroom soup
14 soup can water
3 cups cooked spaghetti
In 2 quart saucepan, over medium
heat, in hot butter, brown ham and
mushrooms
with
garlic
and
oregano Stir in remaining ingredi
ents except cheese. Heat; stirring
occasionally. Serve with cheese.
Makes 5 cups or 6 servings.
In
114 -quart saucepan, over
medium-high heat, in hot oil, cook
sausage, stirring to separate meal.
Add onion, green pepper and garlic;
cook until vegetables are tender,
about 10 minutes. Stir in soup and
water. Heat; stirring occasionally.
Serve with spaghetti. Makes 3 cups
or 3 servings.
Vitamin C can
be harmful
Daily "megadoses” o f Vitamin C
reduce the body’* ability to use cop
per. an essential nutrient, an Oregon
State University researcher has re
ported.
''A lthough it's been demonstrat
ed previously in laboratory animals,
our study showed for the First time
that high intake o f ascorbic acid
(Vitam in C ) is antagonistic to cop
per status in hum ans," said Florian
Cerklewski, O SU foods and nutri
tion professor.
LOOK FOR THE BIG "T"
"A Sure Sign of Good Taste"
W hat do you look for in choosing a food
store? W ide selection? Competitive prices?
Confidence in the quality of the items you
buy? We provide all of these ingredients at ev
ery TRADEW ELL Store. And, because we
really value you as a Customer, we add anoth
er ingredient that we think is the most import
ant of all: Friendly, personal service every time
you shopl Remember, look for the Big " T ” —
it s a sure sign of good taste!
1*410 S E Ohrtelon
S E 20th ft Division
M66 S E Powell
S E 72nd ft Flaval
N E 74th ft QHaan
N E 16th ft Fremont
Hillsboro MO S E OAK
W BURNSIDE at 21st
SAN RAFAEL 1610 N E 122nd
Forest Grove 232» PACIFIC
Oregon City <7» MOLALLA
Canby 10B1 S W 1st
LLOYD CENTER
TRADEW ELL
V____________________ J
“ SAVING TEETH 1983”
HIGH QUALITY PORCELAIN CROW NS A B R IO G ES
R EIN FO R C ED PORCELAIN CAPS
PHONE IN FOR A FR EE E S TIM A TE
and m u sh ro o m a.
In the O SU experiment, 13 men
20 to 33 years old, judged to have
normal blood chemistry, took 1,500
milligrams of ascorbic acid a day for
about two months (500 milligrams
with each meal for a total 25 times
the recommended daily intake).
Blood levels o f a copper-con
taining protein necessary in the
body’s utilization o f stored iron
dropped an average o f 26 percent in
the volunteers but remained within
normal range, Cerklewski said.
Large daily doses o f Vitamin C
have been credited by some in recent
years as having value in combating
ailments ranging from the common
cold to cancer.
Copper is in whole grains, organ
meats, peanuts, seafood like oysters
and perch and other foods. Most
people who eat a balanced diet have
an adequate supply. Cerklewski
said.
" I don't think it is a wise course
to recommend more dietary copper
because o f this study," he said
"R ather, the major point should be
that 25 times more vitamin C than is
recommended is not without poten
tial o f inducing a nutrient imbal
ance. at least in terms o f copper . "
Cerklewski conducted the re
search
with
graduate
student
Elizabeth Finley. The study was
funded by O SU's Agricultural Ex
periment Station.
PA STA P R IM A VERA W IT H
SESAM E SEED
3 tablespoons butter or margarine
3 cups cauliflowerets (about I small
head)
14 cup frozen peas
14 cup chopped parsley
14 teaspoon ground nutmeg
1 can (1014 ounces) condensed
cream o f chicken soup
14 soup can milk
2 tablespoons toasted sesame seed
4 cups cooked spinach noodles
In 214-quart saucepan, over
medium heat, in hot butter, cook
cauliflowei and peas with parsley
and nutmeg until vegetables are
tender. Add remaining ingredients
except noodles. Heat; stirring oc
casionally. Serve with noodles.
Makes 4 cups or 4 servings.
Rf PLACE YOUR MISSING OR DECAYED TEETH WiTH PERMANENT CAPS
“TWILIGHT SLEEP”
& OTHER ANESTHETICS BY REGISTERED ANESTHETIST
WHILE PREPARING YOUR CROWNS A BRIDGES
COME IN FOR A FREE ESTIMATE
C om plete C ooperation on ALL DENTAL INSURANCE PLANS
OPEN SATURDAYS
NO ADVANCE APPOINTMENT NECESSARY
Hours W eekdays 8 30am to 5pm Saturday 8 30am to 1pm
Park Free — Any Park n Shop Lot
DR. JEFFREY BRADY, DENTIST
SEMLER BLDG.
SALEM
S W 3rd A Yam hill
D owntown PORTLAND
I
11 0 'j C om m ercial N E
581 8699
228-7545
I III • " I >
A ttention
CmzE
__
C onsultant
Final comments due on
electric power rates.
Public Com m ent Forums
Thursday. Juiy 21.1983
Registration 7 p m
meetings 7 30 p m
Burley, Id a h o
Burley Inn 800 North Overland Avenue
A lot has happened since we (the
Bonneville Power Administration) asked
you and all other Northwest peo ple to
be "Citizen Consultants" on our proposed
electric power rates
We ve listened to hundreds of your c o m
ments and suggestions, presented either
orally at the April public hearings or In writ
ing And lengthy formal hearings have
produced thousands of pages of valuable
testimony and exhibits
Now we re asking you for additional co m
ments. so that they can b e considered in
the developm ent of our final rate proposal.
due out November 1
Again, you m ay com m ent either orally, at
one of our July 21 com m ent forums (see
locations at right), or In writing For informa
tion. please call our Public Involvement
Office Toll free numbers are in Oregon.
1-800-452-8429; in other Northwest stales.
1-800 547-6048
Written comments must b e received by 5
p m July 29.1983 Please send them to our
Public Involvement Office. PO Box 12999.
Portland. Oregon 97212
We are the Bonneville Power Administra
tion. and we d like you to consult with us
We re listening
E u g en e. O re g o n
Eugene Hilton Wilder Room I
66la s t Sixth Avenue
M isso ula. M o n ta n a
Red lio n Inn Blackfoot Room
100 Madison
R ic h la n d , W ashin gton
federal Building Auditorium
826 Jadwin Avenue
S e a ttle , W ashington
Seattle Center Mercer Forum Room VII
Mercer Street at Third Avenue North
S p o k a n e . W ashin gton
Ramada inn. Washington Room
Spokane International Airport
V a n c o u v e r. W ashin gton
Clark County PUD Electric Center
Community Room
1200 fort Vancouver Way
Rem em ber What you say counts.
Power
Administration
1