LET'S BE FRANK
Apparently Mr. Sinatra is diving again into the same sauce pot that Paul Newman has been so successfully simmering for the past few years.
Following up on the popularity of his three previously introduced gourmet pasta sauces (Tomato Basil with Parmesan, Milano Style Marinara and Marinara with Mushrooms), Frank Sinatra now announces Sinatra Marsala Cooking Sauce, Scampi Cooking Sauce, Genovese Pesta Sauce and Alfredo Sauce.
In a "quote" from Old Blue Eyes himself, he is reported to have commented: "I remember the wonderful aromas winding through our apartment building where I grew up in Hoboken, N.J., representing the diverse ethnic background of the tenants. My father was the cook in our family, and he enjoyed passing along his love for cooking to his family. We now pass this love of Italian cooking along to you. Mangiate Bene! (Eat Well)"
Do be do be do . . .
THE RED YOU SEE COULD BE A PEAR
This is a tale of Red Bartlett and Scarlet pear, which are one and the same.
But these aren't `Gone With the Wind' characters, just pears from the Northwest, Oregon and Washington, specifically.
You might ask, "What do you do with Scarlet pears?"
The answer is . . . anything you would do with familiar yellow Bartletts. Because, except for the skin color, there is no difference in flavor, texture or juice content between the two colors of Bartlett pears.
A large crop of Red Bartlett pears are available now in markets and should continue to be on sale through November. Try the following colorful
Red Bartlett and Sweet Pepper Salad:
Bibb lettuce leaves
1 red Bartlett pear, cored and sliced
1 yellow Bartlett pear, cored and sliced
1 small green pepper, sliced
1 small red pepper, sliced
4 ounces sliced ham, turkey or chicken, cut into 1-inch strips
Dressing of your choice
Arrange lettuce, pears, peppers and ham (or other meat) on serving plates. Drizzle with dressing just before serving. Serves 4.
FOOD FOR THOUGHT
Health food makes me sick.
- Calvin Trillan