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6F COURIER-POST, Sunday, January 27, 1 991 Go with the winning noodle sV" W ' ' : ' ---r y:' :;: iJr I x ftu: Broiled specialty: Nick Gateway Continued from Page 5F . Soup is a top priority because it, .along with a salad, is offered with all dinners, not just the specials. ,', "We always have French onion land snapper soup and two soups jtju jour," says Horiates. "Cream of "Asparagus and cream of potato are .especially popular, but customers , nlso seem to like our clam chowder, . lentil and split pea soups." "We sell 120 quarts of soup " daily," adds head chef Gregory Kazakis, who formerly worked in a , number of South Jersey restau- VfSnT-diners. Stressing the freshness of ingredients used, Kazakis says, "There Jare no cans here, all vegetables are ,ffesh, and I do butchering on '.premise." .'Desserts, too, are made by a baker on premise and include a wide variety of pastries, pies and ' cakes. Nick Horiates has spent 25 , years working at various diners in : South Jersey. Angulo is a graduate ; of Rutgers University and a certi- (led public accountant. He gave up : a-job with the Division of Gaming Enforcement in Atlantic City to ' Ttflfill a childhood dream. , "Qpr dad (Angelo Horiates Sr.) had several restaurants in Camden "-over the years including Angelo's ! Luncheonette and the Majestic ! Restaurant," says Angelo, "Nick and I grew up in the kitchen." Horiates prepares seafood kabobs at Gateway Diner in Westville. to substantial meals Nick and Angelo worked for their father when they were teenagers growing up in Pennsauken, just as today their own teen-aged children are pitching in at the Gateway, learning the ropes. "Our father always said he wanted us to go into the business together," says Angelo. "He's deceased now, but we know he would be thrilled to see that dream come true. And it's something we've always wanted to do, too." The Gateway Diner is on Route 47 (just South of Brooklawn) in Westville. The restaurant is open from 6 a.m. to 1 a.m. daily. These recipes from the Gateway Diner have been adapted for the home kitchen. Broiled Seafood Kabobs 5 ounces vegetable oil 1 teaspoon sherry 's teaspoon oregano Juice of 1 lemon, grated rind is optional Salt and pepper to taste 1 pound medium shrimp, cleaned, deveined, tail left on) 1 pound sea scallops, cut in 2-inch cubes 1 pound halibut or swordfish, cut in 2-inch cubes 2 medium bell peppers, cut into wedges 1 onion, cut into wedges 16 mushroom caps 2 large tomatoes, cut into wedges 4 skewers Combine first 5 ingredients to create marinade.Add remaining ingredients to marinade and refrigerate for about 8 hours. Place pieces of seafood and vegetables in desired order on skewers. Heat oven to 350 degrees. Place skewers under the broiler for about 15 to 20 minutes, turning 3 or 4 times to cook evenly. Watch carefully to avoid over-cooking. Seafood is cooked when it turns white and opaque. Serve with cooked rice, if desired. Serves 4. 1-2-3 Cake 2 cups sugar 3 cups cake flour V cup shortening Pinch salt 3 eggs 'a cup milk 1 teaspoon baking soda Blend all ingredients together for 5 minutes at medium speed. Add cup milk and continue mixing for another 5 minutes at low speed. Pour batter into 2 greased and floured 8-inch cake pans. Bake in preheated 350-degree oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely before frosting, as desired. By BARBARA GIBBONS Special to the Courier-Post What's the difference between pasta and noodles? Not much. The difference used to be clear-cut for American shoppers: Noodles were made with eggs and pasta wasn't. The only pasta most Americans were familiar with were the machine-made kind that come in boxes: spaghetti and macaroni, Southern Italian style. With the Yuppification of the Food Supply came fresh pasta of Northern Italian descent, the kind that's made with eggs (and would be called "noodles" in English). Then cholesterol-consciousness came along, and along with it came "noodles" made without egg yolks, confounding things even further. Today, the difference is generally defined by shape and the presence of eggs (egg whites if not whole eggs) in noodles. Are noodles more fattening? No, their calorie count is about the same. Nor are they particularly high in cholesterol; the addition of one egg, spread over many servings, does not make noodles a high-cholesterol food. One-half cup cooked noodles contains 25 mg of cholesterol compared with 250 in a whole egg only one-tenth of the cholesterol. Noodles are extremely versatile and popular in many hearty cuisines in addition to Italian. They come in a variety of sizes and shapes from whisker-thin (use in place of angel-hair pasta or Oriental noodles) to flat, broad noodles that could substitute for lasagna pasta. All noodles have the same calories per ounce; their shape won't change the nutritive values. Here's a meatless main course made with noodles, a nice departure from baked macaroni and cheese. Your kids will love it. Baked Noodles and Cheese 8 ounces uncooked noodles 1 large onion, chopped 1 teaspoon olive oil Original lamb or Original, unpublished recipes for grilled lamb are eligible for the Sizzlin' Lamb Barbecue Contest. Each original recipe can use up to five pounds of lamb. Any cut of lamb can be used, but the recipe cannot contain any other meat, seafood or poultry. Deadline for entries is March 1. First prize is $2,500. Other prizes will be awarded. Slim Gourmet 2 eggs, beaten (or equivalent egg substitute) 1 cup shredded Swiss cheese Vs cup grated Parmesan cheese 2 teaspoons grated lemon peel Salt and pepper to taste Vs teaspoon grated nutmeg ; Cook noodles according to package directions; set aside. Cook onion in olive oil until transparent. In large non-stick baking dish, combine cooked, drained noodles and cooked onion with remaining ingredients. Bake uncovered in preheated 375-degree oven for 45 minutes, or until top is golden brown. Makes 6 mealsize servings, 291 calories each with egg; 17 calories less per serving with egg substitute. Speedy Steak StroganofT 8 ounces uncooked noodles IV) pounds flank steak 10-ounce can condensed onion soup Vi cup water 4-ounce can sliced mushrooms 2 teaspoons prepared mustard 3 tablespoons all-purpose flour li cup plain no-fat yogurt Cook noodles according to package directions. Meanwhile, spray a large non-stick skillet with cooking spray. Brown meat on both sides with no added fat. Remove to cutting board; slice into thin strips and set aside. Stir soup, water, undrained mushrooms and mustard into skillet; heat to simmering. Add steak slices and cook to desired done-ness. Thoroughly combine flour and yogurt; stir into skillet until heated through and just thickened; do not boil. Drain noodles. Serve steak and sauce over noodles. Makes 8 servings, 245 calories each. Veal and Noodles German Style 1 teaspoon salad oil l'a pounds lean, fat-trimmed veal recipes could be winners For rules and information, send a stamped, self-addressed, business-size envelope to: Sizzlin' Lamb Barbecue Contest, National Live Stock and Meat Board, 444 N. Michigan Ave., Chicago, 111. 60611. The deadline for entering the Favorite Veal Recipe Contest is April 26. Any original veal recipe can be submitted. The recipe must veal cubes 2 cups chopped onions 1 clove garlic, minced 2 cups water 1 tablespoon paprika l'a teaspoons salt (or to taste) 1 bay leaf 8 ounces uncooked noodles Heat oil in large non-stick skillet; add meat and brown well on all sides. Stir in onions and garlic; cook lightly. Add remaining ingredients, except noodles. Cover and simmer until meat is tender, about 2'a hours; stir occasionally. Cook noodles separately according to package directions; drain. Remove and discard bay leaf from veal mixture. Serve veal and sauce over noodles. Makes 8 servings, 255 calories each. Cheesy Spinach and Noodles 8 ounces cottage cheese, creamed California-style 8 ounces noodles, medium, dry 1 tablespoon olive oil 1 small onion, minced 10-ounce package chopped spinach, thawed 2 tablespoons Parmesan cheese, grated V4 cup parsley, fresh, chopped 1 tablespoon fresh basil or oregano (or 1 teaspoon dried) Salt (or garlic salt) and coarsely ground pepper, to taste Remove cottage cheese from refrigerator 30 minutes ahead of time, to reach room temperature. Cook noodles in boiling, salted water according to package directions. Combine olive oil and onion in a non-stick skillet over moderate heat; when moisture evaporates onion will begin to brown. Saute onion until golden, then add spinach. Cook and stir over low flame until heated through. Drain noodles and rinse under hot water. Combine hot, drained noodles, spinach-onion mixture and cottage cheese. Add remaining ingredients and toss lightly to combine. Serve immediately. Makes 10 side-dish servings, about 135 calories each. . use at least one pound of veal, of any cut, but not in combination with any other meat, poultry or seafood. Grand prize is $2,500. For rules and information, send a stamped, self-addressed envelope to: Veal Rules, Favorite Veal Recipe Contest, Box 530, Barring-ton, III. 60011.