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FareShare Gazette -- November 2004 Recipes

FareShare Gazette -- November 2004 Recipes comes together with White Sugar, Ricotta Cheese, Salt, Milk, and Vanilla Extract. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 lb
• 1 tsp
• 1 cup
• 1 tsp
• 2 tbsp
• 1/4 lb
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1 dash
• 2/3 cup
• 1 cup
• 1 tsp
• 2 cup
• 5 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 3/4 cup
• 2 tbsp
• 2 tbsp
• 2 cup
• 1 cup
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 4 oz
• 1/4 cup
• 2 3/4 cup
• 1/4 tsp
• 1/8 tsp
• 1 1/2 lb
• 1/4 cup

Method (preview)

1. 1

   1. Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly.

2. 2

   2. Cook macaroni, drain, put in large mixing bowl and melt butter over top.

3. 3

   3. Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly buttered 6x10 inch pan.

4. 4

   4. Bake for 1 hour at 350 degrees F (175 degrees C); let cool, then refrigerate before serving.

5. 5

   Spread the chopped pears in an 8 X 8-inch baking dish; drizzle with the honey and stir around.

6. 6

   In separate bowl mix together flour, cinnamon, baking soda, cloves and salt.

7. 7

   Stir into the molasses mixture, alternating with the hot water...

8. 8

   Fold in the chopped ginger, then pour over the pears.

9. 9

   Bake in a 350F (180C)oven until a tester comes out dry, about 30-35 minutes.

10. 10

    Toss plums, sugar, cornstarch, and vanilla in large bowl to coat.

11. 11

    Transfer to 13x9x2-inch glass baking dish.

12. 12

    Bake until thick and bubbling at edges, about 30 minutes.

13. 13

    Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend.

14. 14

    Add butter; rub in with fingertips until coarse meal forms.

15. 15

    Whisk 3/4 cup whipping cream and egg in small bowl to blend.

16. 16

    Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.

17. 17

    Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining

18. 18

    Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl.

19. 19

    Sprinkle over dough.

20. 20

    Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes.

21. 21

    Cool slightly.

22. 22

    Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake 10 minutes.

23. 23

    Combine milk, eggs and pepper in medium bowl; beat until well mixed.

24. 24

    Stir in ham, 2 tablespoons green onions and 2 tablespoons red pepper.

25. 25

    Sprinkle half of cheese over potatoes.

26. 26

    Pour egg mixture over cheese.

27. 27

    Bake for 35 to 40 minutes or until knife inserted in center comes out clean.

28. 28

    Top with remaining cheese, green onions and red pepper.

29. 29

    Let stand 10 minutes before serving.

30. 30

    Broth: In large nonstick skillet, heat oil over medium heat.

31. 31

    Add leek and cook, stirring often, until softened, about 5 minutes.

32. 32

    Add broth, sage and pepper and simmer 5 minutes.

33. 33

    In small cup, mix cornstarch and water.

34. 34

    Pour into broth mixture and simmer, stirring often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before serving.

35. 35

    Let stand at room temperature.

36. 36

    In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg.

37. 37

    Cut pasta sheets into 2 1/2- by 15-inch strips.

38. 38

    Arrange one strip on a lightly floured surface.

39. 39

    Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart.

40. 40

    Using a pastry brush dipped in water, wet edges of pasta around mounds.

41. 41

    Place another pasta strip over first, pressing firmly around filling.

42. 42

    Cut into squares around filled areas; press edges of each ravioli firmly to seal.

43. 43

    Transfer to a dry kitchen towel or sheet of wax paper.

44. 44

    Repeat with remaining pasta strips and filling.

45. 45

    Place ravioli in plastic freezer bag and freeze up to 2 months.