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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Mural of rescued horses to be unveiled in Talent ... Designer creates spaces for people to have experiences ... Herb Rothschild Jr.: Respecting limits ... Mural of rescued horses to be unveiled in Talent ... Designer creates spaces for people to have experiences ... Herb Rothschild Jr.: Respecting limits ... Page H. Onorato: Enjoying good food just for the fun of it Comment By Page H. Onorato More Content Now DailyTidings.com By Page H. Onorato More Content Now Posted Apr. 29, 2015 at 9:48 AM By Page H. Onorato More Content Now Posted Apr. 29, 2015 at 9:48 AM » Social News My children liked fun food growing up, things they could react with in a hands-on way, like fondue, or make-your-own tacos or spaghetti you could twist around your fork and eat with a slurp. Here are a couple of recipes that grown-ups and youngsters alike can relate to, just for the fun of it. You can twist or slurp your pasta (or cut it up into bites if you’re feeling mannerly), and you can make a choice of condiments for the curry. My Pasta with Vegetables Ingredients: 1⁄2 pound fresh asparagus 1⁄2 pound fresh mushrooms, sliced Small amount olive oil 1⁄2 pound linguine 1⁄2 stick butter 1⁄2 to 1 cup half and half 1⁄2 cup freshly grated Parmesan cheese Steam asparagus 3-5 minutes until tender crisp. Cut into bite-sized pieces. Sauté mushrooms in olive oil about 5 minutes. Cook pasta according to directions in lightly salted water (I add a few drops olive oil to keep pasta from clumping). Drain well, reserving about a half cup of water. Toss butter, half cup of cream and cheese with pasta over low heat, adding more cream and/or cooking water if you like it saucier; add vegetables, toss and serve. Shrimp Curry Like Mother Used to Make Ingredients: 5 tablespoons butter 1 garlic clove, minced 1⁄3 cup each celery, carrot and onion, finely chopped 2 tablespoons flour 1-2 tablespoons curry powder 1 small bay leaf 1⁄2 teaspoon dried thyme 1⁄2 teaspoon dried parsley 2 cups chicken stock or 1 cup stock and 1 cup milk Salt and pepper to taste 3 cups cooked, bite-size shrimp Hot cooked rice Condiments: onion, egg and peanuts, all finely chopped, raisins, chutney (Try McNulty’s, made right here in our hometown), coconut, crumbled bacon. Melt 3 tablespoons butter, sauté vegetables until tender. Stir in flour and cook, stirring, about 2-3 minutes. Add seasonings and stock and cook, stirring until thickened. Season with salt and pepper to taste. Cover and simmer, stirring occasionally, about 30 minutes. Put through a fine sieve or puree in blender. Add remaining butter and stir over low heat until melted. Add shrimp and heat through. Serve over rice and pass condiments in small bowls so that diners can add what they choose. Lexington (N.C.) Dispatch columnist Page H. Onorato is a retired teacher. By Page H. Onorato More Content Now DailyTidings.com By Page H. Onorato More Content Now Posted Apr. 29, 2015 at 9:48 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501