crisp-tender. Drain thoroughly. Add* cream and heat through. Stir

crisp-tender. Drain thoroughly. Add* cream and heat through. Stir in pasta, salmon, parsley, 1/4 cup Par-1 mesan cheese, salt and pepper to; taste. Serve immediately with addi-j tional Parmesan cheese, if desired.; Makes 4 servings.

Egg noodles in a variety of widths and lengths can be used in main dishes. Polynesian pork is a sweet and sour selection that simmers slowly so that the pork is ten-’ der and the pasta soaks up all the good sauce.

Polynesian pork

1 Tbsp. oil

2 lbs. lean pork, cut into 3-in. wide strips

1 garlic clove, pressed

1 Tbsp. minced ginger root or 1/4 tsp. ground ginger

1 cup hot water

1/3 cup soy sauce

2 1-lb., 4-oz. cans pineapple chunks

1/3 cup. firmly packed brown sugar

3 Tbsps. cornstarch

1/3 cup wine vinegar

2 medium onions, thinly sliced

2 green peppers, cut into thin strips

1 4-oz. can water chestnuts, drained and sliced

1 lb. fine noodles.

Heat oil in large skillet. Add pork and saute until golden brown, stirring to keep meat strips separate. Stir in garlic and ginger. Mix water and soy sauce. Pour over meat. Cover and simmer 1 hour until, tender. Drain pineapple, reserving, 2 1/2 cups liquid. Mix liquid with brown sugar, cornstarch and vinegar. Add to pork mixture. Cook and stir frequently until thickened. Add pineapple chunks and onions. Reduce heat and simmer 10 minutes. Add green peppers and water chest-, nuts. Simmer 5 minutes. Cook noodles according to package directions until tender but firm. Drain. Serve pork mixture over hot cooked noodles. Makes 8 servings.

The lemon squares require several stages of chilling. Consider making this dessert the day before you plan to serve it. It begins with a base of noodles blended with light cream, coconut and chopped walnuts. After a brief chilling, a cream cheese layer is added. It is chilled again before topping with canned lemon pie filling. Then it’s back to the refrigerator until serving time.

Lemon squares