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Food NORTHWEST HERALD Section B Wednesday, July 17,1H5 Pigt 9 America is baseball, mom, Hot dogs and...pizza pie! --i*r 4 Who doesn't love pizza? | It's one of the tastiest, most nutrious meals around and, without question, <fo of the most popular. 2 It's probably the most international food with roots in Italy and America. Heck, there are even taco pizzas from south of the border, courtesy fast flood restaurants. y You can get pizzas with sausage, shrimp, anchovies, peppers, onions, tjlack olives, pepperoni, a»d almost every ingredient imagineable tossed on top. • They can have a thin crust, thick crust or regular crust -- and even be served deep-dish in a pan. I Pizzas have been called a pie, but sometimes resembles a Frisbee which Has encountered a Mack truck. It's gooey, saucey and fun to eat -- and testes almost as good cold as it does hot. »And as everyone has a favorite place to wet their whistle or spend their free time at, everyone ha&their^favorite pizza place. * The Great Debate each Friday night while growing up was, 'Where should be get a pizza?' , Before my friends and I were able to drive, we'd walk to our favorite hometown place. We figured we probably owned the restaurant's largest room thanks to the countless pizzas we'd purchased there. Once we got those car keys in our hot little hands, our pizza world knew no bounds. ' A short ride brought us to the door of Salerno's, a tiny restaurant in suburban Berwyn with the best -- in my stomach's opinion -- pizza around. It was so thick, denture wearers had to exercise great caution. [After a Sox game, a visit to Home Run Inn was a good idea. That pizzeria's offerings are so tasty, you can find them frozen in local poceries. One friend, in the dead of winter, had the bright idea to visit one of the infamous pizzerias in downtown Chicago. Waiting 45-minutes in freezing weather proved worthwhile, especially when the waitress didn't card-us. We're spoiled in the Midwest. Don't try to order pizza in Florida. What you'll get is a large disc smeared with tomato sauce, a smattering of cheese and several scraps of animal flesh laughingly refered to as "sausage." Hopefully, they'll slice it for you, preventing you from ripping it into thirds. The area we live in is rich in pizzerias. A glance at the phone book provides pizza lovers with dozens of different options in area towns. You can order pizza from national-franchised stores, call another which has taken the area by storm and boasts the fastest drivers this side of Indy, or visit small, family-owned places. Cardella's Tap in Cary is one of the latter. Owner Fred Cardella and his cousin, Tony Sineni, recently dusted off a 50-year-old pizza recipe their grandmother had invented. The results have been amazing. Custom Sale! Steve Metsch Cheese-shrimp ring, punch can lift party 30% to 50% off 'Designers Choice' custom draperies. Fashion looks in the window. Our Designer Consultant will help you choose the fabric and styling that's right for your decor. Then leave the rest to us. We'll make, deliver and install them, too. And you'll save! 50% off s Horizon 1" aluminum or wood mini blinds, installation included. All sale prices effective thru Saturday, July 27th. Carpet Sale! t ;Save 41% « s on installed 'Soft Impressions' \ broadloom carpeting. * Sale 16.99 sq. yd. Reg. $29. Beautiful wear-dated plush nylon. t Plus, save $450 to $750* on a wide selection of quality broadlooms. I Choose from an array of over 200 fashion colors to complete the look 3L of your living room or bedroom. Warm and inviting quality plushes, patterns, solids and multi-colors. Our installed price includes: • First quality broadloom carpeting • Good performance padding (lot 200) • Professional standard tackless installation 'Based on 50 sq. yds. installation. JCFtenney Custom Decorating Call for a free in-home appointment with a JCPenney Decorator Consultant. No obligation. Of course. Percentage off represents savings on regular prices. Illinois ' Louis Joliet Brickyard 622 2779 Mall 815'439-1442 Ford City .581-5621 NorthbrookCourt 480-7477 FoxValleyCenter. 851-6910 No Riverside 447-8010 Dlf Mill 299-1042 Northwoods Mall pkehurst .473-1811 Peoria 685-6111 olnMall ' 481-2030 Orland Square 460-1552 Spring Hill Mall 428-6970 Woodfield 882-5558 Yorktown 620-4562 Northwest Indiana: Marquette Mall 879-7361 Southlake Mall 738-2357 M •-! - | ,fj „„J| - fifiHO 9Mill Wl1191 V t "We've gone from zero to $2,000 in pizza (sales) in less than a month," said Cardella, whose previous 10 years in Cary were spent successfully peddling ribs at 100 Crystal St. across from the train station. Cardella and Sineni claim their secret to success is the flour used in their pizzas. The flour is blended in a laboratory as opposed to a kitchen. All people have to do is add water and, eureka, the dough on today's pizza will be the same as yesterday's or tomorrow's. "It's the flour. No matter who's using it, it will be consistent. It can be a kid you pay $3 an hour or one of us. If I say, 'Add two quarts of water,' " Sineni said while pointing to a bag of flour, "that's all you have to do." This isn't an advertisement for Cardella's Tap, although considering the past, ads are the last thing it needs. Cardella has yet to advertise his pizza. The Cardella family has had good success in pizza. They've owned five restaurants in Chicago and successfully introduced Midwest pizza to those deprived Floridians. "They're like hamburgers," said Sineni of pizza's all-American populari­ ty. "There are so many good ones out there and so many bad ones, too. The Midwest is the most competitive area as far as pizza goes." That goes for the Fox Valley, where you can find pizzas of all shapes, sizes and flavors. Is Cardella's pizza the best? Although its popularity has grown, you can't get the owner to admit that. "You don't know who's got the best, there's no such thing. It's all a matter of taste," Cardella said. Whichever pizza is best will always be up to an indvidual's tastebuds. I'll take another slice, thank you. Summer parties shfuld be cool and refreshing, and you can get yours into the right mode quickly and easily with a marvelous mold and a refreshing rum punch. Make the chilled cheese and savory shrimp mold in the shape of a cold and shimmering ring, ice the punch, and you're all set to coolly greet your guests with warm hospitality. CHEESE RING SUPREME 1 envelope" (1 tablespoon) unflavored gelatin 1/3 cup light rum 2 tablespoons lemon juice 4 packages (8 ounces each) cream cheese, softened 1/4 cup chopped parsley 1 tablespoon granulated sugar 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound cooked shrimp, peeled, de- veined and chopped Crisp lettuce leaves 1 jar (10 ounces) plum preserve 1/4 cup light rum Lemon slices Crackers In small saucepan, soften gelatin in 1/3 cup rum and lemon juice. Heat, stirring, until mixture is thick and smooth. Set aside. In large mixer bowl, beat cream cheese until it's light and fluffy. Blend in parsley, sugar, lemon peel, salt and pepper. Blend in gelatin mixture. Fold in shrimp. Spoon mixture into a 6 1/2 cup mold and chill until firm. To serve, unmold the ring on lettuce leaves. Blend plum preserve and the remaining 1/4 cup rum. Drizzle small amount sauce over the mold. Pass the rest. Then, gar­ nish the mold with lemon slices and crackers. (Make 10 to 12 servings.) PINEAPPLE RUM PUNCH l can <6 ounces) frozen lemonade, thawed 1 can (€ ounces) frozen pineapple- orange juice, thawed 1 cup sugar 2 cups very strong tea 1 bottle (four fifths quart) light rum 2 quarts club soda Icecubes Combine all ingredients, except soda and ice, in large pitcher or punch bowl. Just before serving, add club soda and ice. If desired, float lemon and orange slices in punch. (Makes about 30 ser­ vings.) k '985 J C Penney Company Inc J.G.HOOK HAS SICS ARE BACK! f The Trench coat & Poncho by JG.Hook". 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