In The Kitchen:

Pair pasta with a slice of heaven

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By Robin McDaniel
Blount Today

If your sweetie heaped the sweet stuff on you for Valentine’s Day, take a break with some pasta and a light dessert that is "heaven sent."

This light pasta salad is from my sister-in-law Hiroko Davis. She brings it to a lot of family dinners, and we all enjoy it. The Zesty Italian Dressing makes your taste buds come to life!

The angel food type cake is heaven-sent for those who want a sweet treat but are counting calories. It has 136 calories per serving, bakes up high and has a light texture. If you want -- and can afford a few more calories -- serve it with strawberries, peaches or whatever fruit you enjoy.

Hiroko’s Zesty Pasta Salad

1 box (12 oz. size) angel hair pasta
1/2 pod green pepper, chopped
1 cup Zesty Italian salad dressing
2 tablespoons McCormick’s Salad Supreme seasoning mix (found in the spice section)
3 Roma tomatos, chopped
1/2 of a small onion, chopped


Cook and drain pasta according to package directions. Rinse with cold water. Combine all ingredients and mix with cooled pasta. Refrigerate. Before serving, toss to remix ingredients.

Heavenly Pineapple Cake

1 can (8 oz.) unsweetened pineapple, crushed, undrained
6 eggs, separated
1/2 cup sugar
2 cups self-rising flour, sifted
1 tsp. almond extract
1/2 tsp. cream of tartar
1/2 cup sugar


Drain pineapple and save juice. Add enough water to juice to measure 3/4 cup. Set aside.

Beat egg yolks on high speed until thick and lemon colored. Add 1/2 cup sugar and pineapple juice. Beat additional 3 minutes. Add flour and almond extract. Mix well. When egg whites are at room temperature, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff.

Add the pineapple, flour mixture and fold in egg whites. Spoon into ungreased angel food tube pan and bake 50 to 55 minutes at 350 degrees.

After baking, invert pan and cool completel. Use knife to loosen sides of cake from pan.

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