Dillon Tribune (Dillon, Mont.) 1989-current, September 24, 1997, Image 24

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After years of debate, it’s now believed that pasta is from Italy, but the tomato found its way to Italy via Mexico. “It’s hard to be­ lieve that pasta and tomatoes weren’t originally served together,” admits Alice Harding, consulting home economist to Del Monte Foods. “After all, tomatoes are a natural with pasta.\ Here and in Italy, tomatoes star in our favorite pasta sauces, like tomatoes with basil and garlic or tomato meat sauce. “Tomatoes make a versatile base as a pasta sauce, so we’ve created DEL MONTE FreshCut Diced Tomatoes that are seasoned with garlic, on­ ions, herbs, and/or green peppers to give consumers a jump start on dinner,” explains Harding. Too, tomatoes are tasty with almost any meat or vegetable - so recipe possi­ bilities are endless. For a fast, robust sauce, sau­ sage is a great addition to toma­ toes. Sausage cooks quickly, espe­ cially when crumbled, and it adds lots of flavor without the need for many ingredients. For example, “Zesty Pasta Romano” calls for Ital­ ian sausage, seasoned diced toma­ toes, green onions, pasta, and a sprinkling of Parmesan cheese - nothing more. The recipe for “Chunky Tomato Pasta Bake is equally simple and delicious, with ground beef, toma­ toes, mushroom soup, and mozza­ rella cheese. Diced seasoned tomatoes are a natural for pasta - and for quick cooking. CHUNKY TOMATO PASTA BAKE 6 ounces uncooked penne or other tube pasta 1 lb. lean ground beef 1 can (14-1/2 ounces) DEL MONTE FreshCut Diced Toma­ toes with Green Pepper and On­ ion 1 can (10-3/4 fl ounce) condensed cream of mushroom soup 1-1/2 cups mozzarella cheese, shredded Cook pasta according to pack­ age directions; drain. Brown meat in skillet; drain. Combine meat with pasta, tomatoes and mush­ room soup; place in llx7-inch bak­ ing dish. Cover and bake at 350° F, 25 minutes. Uncover; top with 4 servings. Prep time: 10 min- cheese. Bake 3 minutes longer or utes; Cook time: 28 minutes, until cheese is melted. ZESTY PASTA ROMANO 8 o unce corkscrew or p enne pasta 1 lb. Italian sausage, c ru m bled, or 1 lb. ground beef 2 cans (14-1/2 ounces each) DEL M O N T E FreshCut Diced Tomatoes with Green Pepper and Onion Sliced green onions or fresh basil Parmesan Cheese Cook pasta according to package directions; drain. Brown meat; drain fat. Add tomatoes and cook 5 minutes over medium-high heat, stirring occasionally. Add green onions. Serve over pasta with Parmesan cheese. 4 servings. Prep and cook time: 10 minutes. Cooking with tomatoes... Tomatoes... a natural with pasta For healthy natural cooking & baking we offer • Rumford Baking Powder • Fructose - sucanant - real molasses • Wheat free - gluten free baking mixes & pasta • Pomona's Pectin for jams & jellies • Alternative flours: Buckwheat, oat, soy, rice, spelt, rye, tapioca & many more! • Wonderslim fat substitute • Bulk grains & spices ^ G 0 0 2 ) 2 S. Montana St Dillon, M T • 406-683-9000 Adding a classic touch to your home... Betsy stands by many popular name brand dishes, including ... •Dept. 56 Dishwarc •Mary Moos •County luce •Greenleaf ’• «Hallmark ^hrockrnorton s 16 S. Montana * 683-4238 Call now for more information on H.E.L.P - Home Equity Loan Program P i o n e e r F e d e r a l rv* r a «vi rv* «vi r a «vi r a «vi rv» r a rv* rvj r a « v jrarvjrvM V jra «vi rv> «vi «vi « v ir a r a r a «virarvi Elegance... Victorian Style! Full Catering Service For: • Birthdays • Annniversaries \ s s s Or Any Special \ • Graduation Occasion G ive Us A Call j 122 South Washington • Dillon, MT • 683-4454 • 1 -800-483-4454 Hours: Moq i Sgn 11 a.m. - 2 p,tn. (Lunch) • Mon-Sun 5-9 p.m. (Dinner) 1 ' i i M ST >3 Check out the new and innovative designs in appliances at the Dilmart. You're sure to find the model that works best in your kitchen. Just ask one of our helpful staff. T / i e ‘D i C m a r t 1-800-711-4534 31 South Idaho - 44 East Bannack • Dillon, MT • 683-4321 • 6 8 3-4323 In House Financing Always Available I rr-^s

Dillon Tribune (Dillon, Mont.), 24 Sept. 1997, located at <http://montananewspapers.org/lccn/2015269516/1997-09-24/ed-1/seq-24/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.