Rotolone / Raviolone

Recipe By : Mamma
Serving Size : 1 Preparation Time :0:00
Categories : Italian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole eggs
300 grams flour — * see note
1 tablespoon butter
500 grams frozen spinach — chopped
1 cup ricotta cheese
salt and pepper — to taste
nutmeg — to taste
4 cloves fresh garlic — chopped
parmesan cheese — grated

use the flour to create a little mountain woth a whole in the middle in which
the eggs will be added gradually, mixing them with the flour using a fork. When
all eggs are well mixed knead the dough until it is smooth enough. Place the
dough on a lightly flour covered table and use a rolling pin to acheive a large
and flat sheet of dough.

In a pot melt the butter and add the garlic, frozen spinach and spices. Let
cook for about 10-15 after all the spinach has unfrosted.
Mix the spinach with the riccotta and some parmesan and spread the mixture on
the sheet of pasta. Roll the pasta as if it wasa strudel and then wrap in a
smooth cloth kitchen towel and tie the ends with string.
Cook the rotolone for 20 minutes in boiling salted water. Unwrapp the towel.
Before serving, slice the rotolone and warm the slices in a pan with some olive
oil or butter, let them brown a bit and get crispy.
Serve hot with tomato sauce and parmesan.

REG shared by Y Y, Sheffield UK

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Per serving: 1946 Calories; 61g Fat (28% calories from fat); 90g Protein; 261g
Carbohydrate; 697mg Cholesterol; 861mg Sodium

NOTES : * preferebly doppio zero flour but all purpose wiil do

1lb. of beef stew cubes (lightly floured)
3 carrots chopped
1 medium onion sliced or diced
3 celery sticks chopped
2 potatoes chopped into cubes
28oz can of whole tomatoes
2 beef bouillon cubes (dissolve in a cup of hot water)
1 tsp. of Mrs. Dash table blend
1/2 tsp. of Java Black Pepper
1/2 tsp. of parsley flakes
Throw it all in a crock pot add water till it’s almost to
the top of the crock. Turn your crock on low and let it cook
6 to 8 hours and that’s it! This recipe is great for 9 to 5
people, because you can put it on before you go to work and come
home to a house that smells like Granny’s!

Jamie Robb
71233,23

BROCOLI CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked Rice
1 Small jar Cheeze Whiz
2 cn Undiluted Cr. of Mush. Soup
1 c Onions, chopped
1 c Celery, chopped
2 pk Brocoli, chopped

Sautee onions and celery until tender. Mix Cheese
Whiz with hot rice. Mix soup, cooked brocoli, onion
and celery and then put all together, let set for one
half hour and then bake uncovered in 350 degree F.
oven for one hour.

Dennis Spivey, Prodigy Food Wine Board

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FRESH PEACH COBBLER WITH CHEESE BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COBBLER—–
2 qt Fresh Peach slices
1 1/2 c Sugar
2 tb Cornstarch
1/2 ts Salt
2 tb Lemon juice
1/2 ts Almond extract
3 tb Butter
—–CHEESE BISCUITS—–
2 c All-purpose biscuit mix
1 c Grated cheese
4 tb Butter, melted
2/3 c Milk

COBBLER:
Place peaches in greased 13x9x2-inch baking dish.
Mix sugar, cornstarch and salt; sprinkle evenly over
peaches. Sprinkle on lemon juice and almond extract.
Dot with butter.
Place in preheated, hot oven (400 degrees) until hot
and bubbly, about 15 minutes.

CHEESE BISCUITS:
Measure mix into small bowl. Stir in grated cheese.
Add melted butter and enough milk to make soft dough.
Stir with fork until well blended.
Remove peach mixture from oven. Stir to mix sugar.
Drop dough onto hot peaches making 12 biscuits.
Replace in hot oven (400 degrees) until golden brown,
about 20 minutes.

NOTE:
This recipe is excellent with fresh apples using
cinnamon instead of almond extract.

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Title: Tiramisu–Italian Dessert
Categories: Italian, Desserts
Yield: 1 dessert

1 ea Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 T Brandy
6 ea Egg ; separated
6 T Sugar
2 lb Mascarpone cheese ; or
1 1/2 lb Cream cheese ; mixed with
1/2 c Heavy cream;- and
1/4 c Sour cream
4 T Cocoa ; unsweetened powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

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Title: OATMEAL CRACKERS
Categories: Breakfast, Breads, Kids
Yield: 6 servings

1 c Lard
1 c Sugar
1 Egg
1 ts Vanilla flavoring
1/2 ts Lemon flavoring
3 c Quick rolled oats
2 ts Milk
1 1/2 c Flour
1 ts Salt
1 ts Soda

From: Kitchen Klatter Cookbook Posted by: Donna Ransdell

Cream shortening and sugar together well, and then add the egg and
flavorings. Stir in the oats and milk. Sift together the flour, salt
and soda and add to the creamed mixture. (You probably will have to
use your hands to work in the dry ingredients thoroughly!) Shape into
rolls, wrap in waxed paper or foil, and store in the refrigerator.
When ready to bake, slice thinly and bake on a greased cooky sheet at
375 degrees until lightly browned.

Courtesy of Shareware RECIPE CLIPPER 1.2

MMMMM

Garden Spaghetti Salad

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive or vegetable oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup green onions — thinly sliced
1/3 cup minced fresh parsley
6 strips bacon, divided — cooked crumbled
Dressing:
1/3 cup olive or vegetable oil
3 tablespoons cider or red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
dash pepper

Cook spaghetti according to package directions; rinse in cold water and
drain. Place in a large bowl; toss with oil. Add the next five ingredients;
stir in three-fourths of the bacon. In a small bowl, whisk all dressing
ingredients. Pour over spaghetti mixture; toss gently. Garnish with
remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

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NOTES : “This refreshing salad is very popular with my family, especially in
summer when crisp sweet corn is fresh. It is particularly good alongside a
grilled meat entree.” Submitted by Gloria O’Bryan, Boulder, Colorado.

Lentil And Rice One-Pot Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Digest Mar95

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1/2 cup Rice
2 cups Sliced carrots
3 cups Water
1 package Vegetable broth
1 teaspoon Garlic
1 teaspoon Dried basil
1 tablespoon Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and carrots.
Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until
rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995
GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]
Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias,
km@salata.com.

1.80á

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Title: Pot Roast of Beef
Categories: Crockpot
Yield: 6 servings

3 lb Roast
2 Onions; sliced
3 Potatoes, sliced
1/2 c Water or beef broth
3 Carrots, thinly sliced

Salt and pepper

(Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in
bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add
liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours).
Remove meat and vegetables with spatula. From Rival Crock-pot
cookbook, date unknown

ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles
and 1 teaspoon dill weed to above recipe.

Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1
teaspoon basil to basic roast beef recipe. Delete water. Without
Vegetables: Season roast with salt, pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil directly on top of meat.
From Rival Crock-pot cookbook, date unknown

MMMMM

Title: Duck Webs in Oyster Sauce
Categories: Chinese, Meats
Yield: 6 servings

Stephen Ceideburg
5 To 6 duck webs
1/2 lb Broccoli
2 To 3 Chinese dried
-mushrooms, soaked
2 sl Ginger root, peeled
2 Scallions (spring onions)
2 tb Rice wine (or sherry)
1 ts Soy sauce
1/2 tb Sugar
1 ts Salt
1 Star anise
2 tb Oyster sauce
1 ts Sesame seed oil
1 tb Cornstarch (corn flour)
4 tb Oil

Remove the outer skin of the duck webs; wash and clean
well. Crush the ginger root and onions.
Heat up 2 tablespoons (30ml) oil; toss in the crushed
ginger root and onions followed by the duck webs; stir
a few times; add rice wine or sherry and soy sauce.
After 5 minutes or so, transfer the entire contents to
a sand-pot or casserole. Add sugar, a little salt,
star anise and a little stock or water. Simmer gently
for 3 hours. Just before serving, stir-fry the
broccoli or greens with the Chinese dried mushrooms, a
little salt and sugar. Place them on a serving dish,
then arrange the duck webs on top of that. Meanwhile
heat a little oil in a saucepan, add oyster sauce and
sesame seed oil. Thicken with cornstarch (corn flour)
mixed with a little cold water; when it is smooth,
pour it over the duck webs and serve. The oyster sauce
enriches the subtle taste of the duck webs

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