Ricotta Pantesca

Recipe By : Cooking Live Show #CL8914
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sea salt
2 cups water (filtered or bottled — if local water
is
— too chlorinated)
2 quarts whole milk
1 cup heavy cream
2 lemons (about 1/3 cup) — juice of

Mix salt in water until dissolved. Heat the milk and the “seawater”
over low heat until the mixture boils. Add the lemon juice, stir a few
times, and when mixture begins to curdle remove from the heat. Let
curds rest for a minute or two. Skim the ricotta curds from the whey
with a slotted spoon or skimmer and place them in a colander lined
with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for
15 minutes. Serve warm, or at room temperature, with a drizzle of
honey.

Yield: around 1/2 pound pantesca

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Title: FREEZER STRAWBERRY JAM
Categories: Jams, Condiments, Fruits
Yield: 1 servings

1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add
sugar, mix well let stand. Mix lemon juice add
certo. Stir until all sugar crystals are dissolved.
Ladle quickly into jars leave to set, it may take 24
hours. Store in freezer. Will keep in the fridge for
3 weeks.

“The Settlement Cookbook”

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Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Title: Quick Cheese Sauce
Categories: Sauces
Yield: 1 servings

1 pk Velveeta cheese 1/2 lb Salt and pepper
2 T Butter 1 T Cornstarch
1 c Milk

Cut up cheese into a sauce pan. Add butter and milk. Heat slowly until
cheese has melted. Salt and pepper to taste. Dissolve cornstarch in 1/2
cup water, stir in a little at a time until sauce is of the required
consistency.

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Summertime Main Dish Salad

Recipe By : , 6/97
Serving Size : 9 Preparation Time :0:00
Categories : Entree Low-Fat
Salads Summer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ham, extra lean — cooked, cubed
1/3 c onion — chopped
2 cloves garlic — minced
1 tsp oregano — dried
1 tsp thyme — dried
1/4 tsp cayenne pepper
1/4 tsp pepper
1 tbsp oil
1/3 c cider vinegar
4 c rice, cooked
3 c cooked chicken — diced
2 celery ribs — thinly sliced
1/2 c green pepper — julienned
1/2 c sweet red pepper — julienned
2 ea green onion — sliced
2 cups cherry tomatoes

In a skillet over medium heat, saute the first seven ingredients in oil
until vegetables are tender. Remove from the heat; stir in vinegar.
Cool for 5 minutes.

In a bowl, toss rice, chicken, celery, peppers and onions. Stir in the
ham mixture. Cover and chill for at least 2 hours. Garnish with
tomatoes.

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PENNE W/ EGGPLANT RICOTTA SALATA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch
Dice
3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of
olive oil. Add tomatoes and cook over high heat, tossing until
slightly softened, about three minutes. Stir in remaining garlic and
season with salt and pepper.
Salt the boiling pasta water. Add the penne until al dente about 13
minutes. Drain the pasta and return it to the pot. Add the ricotta
salata and toss. Add the eggplant and toss again. Add the tomatoes
and toss gently. Transfer the pasta to a large warmed bowl or
platter and serve immediately.

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PISNI HOLUBTS (MEATLESS CABBAGE ROLLS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rice — Uncooked
4 c Water
1 md Head White Cabbage — 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions — Use 3 If You Like
-Onions, Chopped
1/4 lb Butter — 1 Stick
1 c Mushroom Mix
1 tb Salt
1 t Black Pepper — To Taste
16 oz Canned Tomatoes
1 Bouillon Cube — OR
1 tb Maggi Sauce
— Tomato Juice Or
Water As
-Needed

Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about
20 minutes. Cool in a large bowl. Core the cabbage
and place it in a large pot or Dutch oven half filled
with water, cover, and bring to a boil. Cook about 2
minutes. As the outer leaves become translucent and
soft, pry off and remove with a wooden spoon.
Continue until the head is about 5 inches in diameter,
remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring
of the thick part of the rib. In a large skillet,
saute the chopped onions in melted butter until
lightly cooked. Add the onions and mushroom mix to the
rice, stir gently but do NOT mash. Add salt and pepper
to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the
sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades.
The rice will expand when baked. Without crowding,
arrange in neat layers in the baking dish, covering
the last layer with a few cabbage leaves. Coarsely
chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a
preheated 325 Degree F. oven for about 2 hours. Add
tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Yield: About 2 dozen. To freeze before baking, place
the rolls on an oiled baking sheet and freeze until
rigid, then store in heavy plastic bags. Serve with
mushroom gravy.

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