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| Fresh vegetables move to center stage Make vegetables the main attraction at your next meal. Side dishes can be transformed into main dishes by deliciously co-starring your fresh vegetables with pastry. Rave reviews will be heard when serving Garden Fresh Pastry Squares. Flaky puff pastry dresses up peppers, tomatoes and the ever- Elentiful summer squash in this colorful and fill-ig main dish while creamy cheese sauce com­ plements the fresh vegetable flavors. This recipe will make your Top Ten List because it is so easy to prepare. All you do is add cream cheese and a bold spicy deli mustard to packaged cheese sauce mix. The pastry is no pro­ blem, either, because you use frozen pastry dough. Cheese and Tomato Pie takes top billing for taste and ease of preparation. This quiche-like main dish is more filling than most, thanks to the combination of ricotta and mozzarella cheese. An envelope of sloppy joe seasoning mix provides a flavorful barbecue accent for the tomatoes and cheese. Then Just pour into a frozen pie shell and bake for this meal-in-one. Serve either vegetable main dish with sliced honeydew or cantaloupe, iced tea and vanilla custard for dessert. GARDEN FRESH PASTRY SQUARES 1 pkg. (ny* oz.) frozen puff pastry Vi cup chopped onion 2 tbsp. butter or margarine 1 yellow summer squash, to % lb. 1 cup chopped sweet red or green pepper 1 envelope (IV4 oz.) cheese sauce mix % cup water lpkg. (3oz.) cream cheese, softened 1 tbsp. deli mustard :«v ' mm# Garden fresh pastry squares -- perfect for lunch or supper * £ , \ '/v Bratwurst Risotto 1 medium-size tomato, chopped legg 1 tbsp. milk Remove pastry from freezer; let stand at room temperature to to 25 minutes while preparing fill­ ing. Meanwhile, cook onion in butter in medium- size saucepan until tender. Add squash and pep­ per; cook 5 minutes, stirring frequently. Add sauce mix, water and cream cheese; cook over medium heat, stirring constantly, until mix­ ture comes to a boil. Stir in mustard and tomato. Roll out one pastry sheet on floured surface to a 9xl2-inch rectangle; place on ungreased baking sheet. Prick at l-inch intervals with fork. Spread with vegetable mixture to within 1-inch of edge. Lightly beat together egg and milk; brush edges of pastry. Roll out second pastry sheet to slightly larger than 9xl2-inches; prick and cut slits to allow steam to escape. Place over filling. Fold edges under, pressing formly to seal. Brush generously with egg mix­ ture. Bake at 450* for 10 minutes. Reduce temperature to 400°F.; bake 15 to 20 minutes longer, until deep golden brown and puffed. Cut into squares toserve. Makes 6 servings. CHEESE AND TOMATO QUICHE 9-inch unbaked pastry shell 1 envelope (1% oz.) sloppy joe seasoning mix Va cup all-purpose flour 4 firm medium-size tomatoes 2 to 3 tbsp. oil 2 eggs, slightly beaten 1 cup ricotta cheese 1 cup shredded mozzarella cheese Paprika Prick pastry shell generously with fork. Bake at 425#F. for 5 minutes. Reduce oven temperature to 375#F. Combine seasoning mix and flour on piece of wax paper. Slice tomatoes and dip into flour mix­ ture, coating both sides. Brown lightly in oil in large skillet. Stir together eggs, ricotta, and any remaining seasoned flour. Alternate two layers each of tomatoes and ricotta mixture in pastry shell. Sprinkle with mozzarella cheese and paprika. Bake at 375°F. for 25 minutes, until puff­ ed and deep golden brown. Makes 6 servings. JUDITH SIA LADDER II'mlsl<ki'.Sl.()ysl<ilIAth Mlnmhm.f • 815/455-2055 • -FALL REGISTRATION-- Saturday, August 27,10am to 4 pm BALLET - For all levels, beginners thru professionals. MODERN JAZZ - For teens and adults. CREATIVE DANCE (Preballet) for boys & girls ages 4-7) ADULT BALLET & JAZZ CLASSES For men and women. lis welcome switch Ifrom meat, potatoes 7 Stir together an elegant dinner today. "Brat- Ivurst Risotto" is a light, nutritious meal that ; comes together quickly and easily. 2 While it may look complicatedly European, it -has just three main ingredients in a classic I saucey mixture. r This recipe doesn't call for any elaborate food processing. It ia a celebration of good foods -- natural casing sausage bratwurst, rice and • spinach; highlighted by appropriate seasonings. « The quality of the foods you use will influence how good the final risotto will be. When choosing bratwurst, insist that it Is in natural casing. The skiahaM«»otttqw^ttierrsojutces«nrflavors in­ termingle. - "Bratwurst Risotto" is a welcome switch from ^ordinary meat and potatoes. It may even become ta regular in your favorite recipe file. %: • ' TV. • w -BRATWURST RISOTTO 2 tbsp. butter : Vi cup minced onion *1 cup long grain rice 3 to 3^ cups hot chicken broth *1 lb. bratwurst, cooked HO ozs. cooked spinach, squeezed dry y/k cup raisins ^ tsp. lemon juice Melt butter; add onions, cook 1 minute over -medium low heat. Stir in rice, cook 2 to 3 minutes. iPour 1 cup chicken broth over rice. Add addi­ tional broth as rice absorbs liquid. Cook brat- *wurst until golden, about 10 minutes. Slice into Vfe- inch thick pieces. Reserve. When rice is almost cooked (about 15 minutes) add spinach, raisins, lemon juice and bratwurst. Cover, reduce heat to low for 5 minutes. Serve immediately. 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