Fresh Egg Pasta-Mario

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 extra large eggs
3 1/2 cups unbleached all-purpose flour — plus 1/2 cup
1/2 teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a
well in the middle of the flour and add the eggs, oil and any other flavoring
you choose. Using a fork, beat together the eggs, oil and flavorings and begin
to incorporate the flour starting with the inner rim of the well. As you
expand the well, keep pushing the flour up to retain the well shape. Do not
worry that this initial phase looks messy. The dough will come together when
1/2 of the flour is incorporated .

Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board and
scrape up any left over crusty bits. Lightly flour the board and continue
kneading for 3 more minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when
necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. Note: do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.

Yield: 1 pound

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Title: BAKING POWDER BISCUITS
Categories: Breads
Yield: 4 servings

2 c Flour
2 ts Sugar
4 ts Baking Powder
1/2 ts Salt
1/2 ts Cream of tartar
1/2 c Shortening
2/3 c Milk

Mix dry ingredients and add shortening, cut it into
dry mixture with pastry blender until mealy. Make well
in mixture and add milk, stir to blend. Put out on
pastry board and knead 8 times. Roll out and cut with
cookie cutter. Place on cookie sheet and bake at 4oo
degree oven for 12 minutes.

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Title: MRS. FIELD’S BLACK AND WHITES
Categories: Cookies, Chocolate
Yield: 36 servings

——————SHARRON SOLOMON JNSV02B——————
2 1/4 c All purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; packed
3/4 c White sugar
1 c Salted butter; soft
3 lg Eggs
2 ts Pure vanilla extract
5 1/4 oz Semisweet chocolate bar;
-coarsely chopped
5 1/4 oz White chocolate bar;
-coarsely chopped

Preheat oven to 300 degrees (yes, it says 300) In a
medium bowl combine flour, cocoa, soda and salt. Mix
well with a wire whisk. Set aside. Blend sugars in a
large bowl using an electric mixer set at medium
speed. Add butter and mix to form a grainy paste,
scraping down the sides of the bowl. Add eggs and
vanilla, and beat at medium speed until smooth. Add
the flour mixture and chocolates, and blend at low
speed until just combined. Do not overmix. Drop by
rounded tablespoons onto ungreased cookie sheets, 2
inches apart. Bake 23-25 minutes. Transfer cookies
immediately to a cool flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300
degrees for
23-25 min., and found that I had to leave them in
a
little longer.

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Title: Bainbridge Butterscotch Shortbread
Categories: Cookies
Yield: 36 servings

1 c Unsalted butter
1/2 c Dark brown sugar
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Finely chopped walnuts or
-pecans

Recipe by: Katherine Hall Page, 1994
Sift the flour, salt, and baking powder together and set aside. Cream
the butter until soft and gradually add the sugar. Add the flour mixture a
little at a time and mix well. Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator while
rolling out the other to approximately 1/4″ thickness. (The dough gets
soft quickly.) Sprinkle the dough with the nuts and gently press them in
with the rolling pin. Cut into 1-1/2″ squares.
Pix uses a paper pattern as she is hopeless at estimating things like
this, unlike Faith. Prick with a fork and place the squares on an
ungreased cookie sheet. Repeat with the rest of the dough.
Bake until golden brown, approximately 15 minutes in a preheated 350F
oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.

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FRENCH SILK CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lisa Hlavaty-PDGN81A
1 Stick butter — cut into
– 8 equal parts
3/4 cup Sugar
1 ounce Square unsweetened
– chocolate — melted and cool
1 teaspoon Vanilla
2 Large eggs
1 8 inch baked pastry shell
Whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla
until blended. Add eggs, one at a time, beating with electric mixer at medium
speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish
with whipped cream. Best to you! Lisa

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Title: HOT AND SOUR SOUP
Categories: Soups 999
Servings: 8

4 ea Chicken breasts, skind,boned 4 T Soy sauce
1 T Salad oil 6 c Water
3/4 t Ground white pepper 3 T White wine vinegar
1/4 lb Snow peas 1 ea Red pepper, thin strips
8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes
1 lb Firm tofu, cut bite size 1/3 c Cornstarch
2 ea Eggs 1 ea Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven
until tender – about 3 min. Remove the chicken, add the remaining soy
sauce to pan with next seven ingredients, and heat to boiling, stirring
frequently. Reduce heat to low and simmer for 10 min. or until veg.
are tender. Add chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the
mixture to the simmering soup until slightly thickened and smooth. Beat
the eggs in a small bowl and slowly pour into soup, stirring gently until
set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

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KLOPSK W SMIETANIE (Meatballs with Sour Cream)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices Bread
2/3 cup Milk
1 large Onion — minced
1/4 cup Butter
2 Egg — separated
2 pounds Ground beef
1 tablespoon Dill
1/2 teaspoon Tarragon
Salt — to taste
Pepper — to taste

Cut off crusts and in a small bowl saturate the bread in milk. Use a large
skillet to saute the onion minced in the butter until soft.
Combine well in a large bowl the ground beef, lightly beaten egg yolks, bread
mixture, onion, dill, tarragon, salt and pepper. Beat 2 egg whites until they
hold soft peaks, fold into beef mixture. Form small balls from beef mixture
and sprinkle with flour. Brown meatballs in large skillet using 1/4 cup butter
over medium heat. In another skillet saute 1/2 pound sliced mushrooms in 3
tablespoons of butter until browned. Add to meatballs and stir in 1 1/2 cups
sour cream, coating the meatballs and simmer in the mixture covered partially
over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.

— Institute of Texan Cultures

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Title: YUM-A-SETTA CASSEROLE
Categories: Casseroles
Yield: 1 servings

2.00 lb Hamburger
Salt and pepper
Little brown sugar
0.25 Onion chopped
1.00 Can tomato soup, undiluted
1.00 Can cream of chicken soup,
-undiluted
16.00 oz Egg noodles
8.00 oz Processed cheese

Brown hamburger with salt, pepper, brown sugar and onion. Add tomato
soup. Cook egg noodles; drain. Add cream of chicken soup. Layer
hamburger mixture and noodle mixture in casserole dish with processed
cheese between layers. Bake at 350 degrees for 30 minutes. I use a
2-quart casserole dish and bake covered. Let me know if you like this.

Debra MacLean 218 Goldwin Smith Hall Philosophy Department Cornell
University Ithaca, NY 14853-3201

MMMMM

Title: Toasted Mushroom Rolls
Categories: Appetizers, Vegetables
Yield: 10 servings

1/2 lb Mushrooms
3 T Flour
1 x Garlic ( a pinch )
1 c Light Cream
1 1/2 t Lemon juice
1/4 c Butter
1/2 t Salt
1/2 t Marjoram
2 t Chives (minced)
1 pk White Bread

Finely chop mushrooms. Saute for 5 minutes in butter. Blend in
flour, salt, garlic and marjoram. Stir in cream. Cook util thick.
Add chives and lemon juice. Cool. Remove crust from bread and roll
each slice flat. Spread mixture on bread and roll up. Cut each roll
in 3 sections. Place on baking sheet; toast both sides in 400F oven
for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving.

MMMMM

Title: VINAIGRETTE MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————BEEF,POULTRY,PORK,FISH,VEG’S—————
1 Small garlic clove; crushed
1/4 ts Coarse salt
1/2 ts Dijon mustard
2 ts Lemon juice
1/4 c Olive oil
1 ts Red wine vinegar
1/4 ts Freshly ground pepper

Mash the garlic and salt together in a small bowl,
with the back of a spoon. Stir in the mustard and
lemon juice. Whisk in the olive oil, vinegar, and
pepper. Makes about 1/3 cup.

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