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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Quick and Healthy Pasta with Spinach

1 pound pasta
¼ cup olive oil
2 anchovy fillets, rinsed and chopped
red pepper flakes to taste
2 cloves garlic minced
1 pound spinach, washed and chopped
(if you like a stronger green, use Swiss Chard)
1 14.5-oz. can chopped tomatoes or
6 plumb tomatoes peeled, seeded and chopped
1 cup grated Parmesan cheese

Cook spaghetti according to directions. While pasta is cooking, prepare sauce. In medium saucepan, heat olive oil. Add chili flakes, anchovies and garlic. Heat until garlic just begins to brown. Add spinach and tomatoes, stirring until spinach wilts. Add cooked, drained pasta and cook over very low heat stirring to blend. Remove from heat and stir in Parmesan. Salt and pepper to taste.

Sent to us by Bere Antonini, of Barrington Hills.

Carrot Raisin Sanck Cake

2 cups whole wheat flour
1¼ cups brown sugar
2 teaspoons baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs or 4 egg whites
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1½ cups shredded carrots
1 cup raisins

In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. In large bowl, combine the eggs or egg whites, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins. Spread evenly in a 13x9 inch-baking pan coated with nonstick cooking spray. Bake at 350°F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into 15 pieces. Top with reduced-fat whipped topping, if desired. Makes 15 servings.

Nutritional Information per serving (made with whole eggs): 170 calories, 0 grams fat, 0 mg. cholesterol (28mg cholesterol with whole eggs), 28 grams carbohydrate, 3 grams fiber, 190 mg. sodium, 4 grams protein.

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