STUFFED MUSHROOMS POPPERS
8 ounces fresh mushrooms, cleaned, stems removed
8 ounces cream cheese, softened
1 tablespoon parsley, chopped
1/2 teaspoon onion salt
1/4 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
Paprika for garnish
Combine all ingredients; mix thoroughly. Spoon mixture into mushroom caps. Sprinkle with paprika. (At this point, they can be refrigerated until baking time). Place mushrooms on oven-proof platter and bake at 400º for 5 minutes or until hot. Yield: 20-24 mushrooms.
3 cups all-purpose flour
1-1/2 teaspoons salt
2 tablespoons olive or vegetable oil
1/4 cup water
1/2 cup freshly grated Parmesan cheese.
Fillings (recipes below)
Tomato sauce (recipe below)
Sift flour and salt into a large bowl. Add eggs, oil and water. Work liquids into the flour with your fingers to make a stiff dough. Knead dough for 10 minutes until smooth and soft as bread dough. (Do not add additional flour.) Wrap dough in plastic wrap; let stand 15 minutes. Cut dough in quarters; keep dough you are not working with wrapped in plastic, or it will dry out. Using a rolling pin, roll out dough, one quarter at a time on a wooden board (Do not use additional flour), roll to a 12-inch-by-4-1/2-inch rectangle. Repeat with remaining quarters of dough. Cut into squares using a pastry wheel, or round, as for pierogies; shape and fill with your favorite filling, pinching edges of dough around each ravioli.
Bring water to boil in large pot; add a little salt and 1 tablespoon oil. Boil ravioli 10-12 minutes. Remove with slotted spoon to heated serving dish. Top with half the homemade tomato sauce and half Parmesan cheese. Repeat with remaining sauce and cheese. Yield: Approximately 4 dozen ravioli.
Combine 1 cup of ricotta or cream-style cottage cheese and 1/2 cup freshly grated Parmesan in a small bowl. Stir in 1 beaten egg and 2 tablespoons chopped parsley. Chill until you are ready to use. Follow boiling instructions above.
In a large bowl, blend 1 cup finely chopped cooked spinach, 1 cup Ricotta cheese (drained), 1/4 cup Parmesan cheese, 2 tablespoons bread crumbs, 1 egg (beaten), 1 teaspoon salt and dash of pepper. Place 1 tablespoon of the filling in each square. Follow boiling instructions above.
To prepare tomato sauce:
Sauté 1 cup chopped onion, and 1 minced garlic clove in 1/4 cup of Olive oil until soft in large saucepan. Stir in large can (2 pounds, 3 ounces) Italian plum tomatoes; 1 (6-ounce) can tomato paste; 2 teaspoons crumbled leaf basil; 1 teaspoon salt; dash of sugar and 1 cup water. Heat to bubbling; reduce heat and simmer, uncovered, 45 minutes or until sauce has thickened, stirring frequently. Yield: about 5 cups.
BALSAMIC GLAZED CARROTS
(Can be prepared in microwave.)
1 tablespoon olive oil
3 cups whole baby carrots
1-1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Sauté carrots in oil for 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve. For microwave: cook carrots in 1/2 cup water in microwave safe bowl for 5 minutes, or until tender. Add brown sugar and micro until melted; stir in balsamic vinegar. Yield: 6 servings.
BAKED GREEN TOMATOES
15 large green tomatoes
Dash of salt
Dash of black pepper
2 cups brown sugar
3 cups coarse chopped (white or whole wheat) cracker crumbs
2 sticks butter
Vegetable cooking spray
Cut tomatoes in 1/2 inch slices and arrange in a shallow casserole lightly sprayed with vegetable oil. Season each with salt and pepper, and spread each with a tablespoon of brown sugar. Cover with cracker crumbs and dot with butter. Bake at 350° until tender, but firm, about 20-25 minutes. Yield: approximately 10-12 servings.
PEAR AND WALNUT CAKE
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1-1/2 cups firmly packed brown sugar
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup water
1 teaspoon vanilla
5 ripe, firm Bartlett pears, (unpeeled), cored, and cut into 1/2-inch cubes
1/2 cup chopped, toasted walnuts
Vanilla ice cream
Preheat oven to 350º. Butter and flour 9-inch-by-13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan and bake until top is brown and toothpick inserted in center comes out clean, about 50 to 55 minutes. Cool completely; serve with vanilla ice cream.
Yield: 12 servings.
THREE-LAYER PEANUT BUTTER BROWNIES
2 sticks butter or margarine
1 cup dark brown sugar
1 cup granulated sugar
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1-1/2 cups mini chocolate chips
1/2 cup chunky peanut butter
Canned chocolate frosting
Preheat oven to 325º. Line a 9-inch square baking pan with aluminum foil to overhang sides by 2-inches. Melt butter in pan over medium heat. Add two sugars; stir until dissolved. Cool 12 minutes. Stir in eggs and vanilla; blend in flour and salt, mixing well. Divide batter between 2 bowls.
In microwave-safe bowl, microwave 1/2 cup mini chips on High in 10-second intervals until melted; stir into 1 bowl batter. Stir in 1/2 cup mini chips; spread in pan.
In clean bowl, microwave peanut butter on High in 10-second intervals, stirring often until melted. Stir into remaining bowl of batter; stir in remaining chips. Spread over chocolate batter. Bake 1 hour or until toothpick inserted in center comes out with moist crumbs clinging. Cool on rack 15 minutes. Using aluminum foil, lift brownie from pan. Cool completely on rack. Remove foil. If desired, spread brownies with chocolate frosting. Yield: 12 servings.