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Old March 6th, 2009, 04:08 PM   #41
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PENNE WITH PROSCUITO SAUCE

Ingredients:

3 tbs. butter
4 oz. proscuitto, cut 1/4" strips
1 small onion, diced
6 Italian plum tomatoes, dried
1 cup heavy cream
1/2 cup peas
Fresh pepper to taste
1/4 cup Parmesan cheese
8 oz. penne pasta, cooked and drained



Instructions:
In skillet, heat butter, cook proscuitto and onio (3-5 minutes), stir in tomatoes. Add cream, peas and pepper and simmer until slightly thickened. Add Parmesan and mix thoroughly. Toss with pasta.
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Old March 6th, 2009, 04:08 PM   #42
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ON THE GO STROGANOFF
Ingredients:
1 lb beef stewmeat
1 envelope Lipton onion soup
1 can cream of mushroom soup
1 can of mushrooms
1 cup hearty red wine

1 cup sour cream
1 tsp thyme

Instructions:
Mix together first 5 ingredients (browning the meat first is the ideal but not crucial), and bake in a covered casserole for 2-3 hours at 275 degrees. With thirty minutes to go, stir in one cup sour cream and one tsp thyme, then return to the oven uncovered. Serve it over rice, pasta, or garlic mashed potatoes with French bread and a green salad.
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Old March 23rd, 2009, 07:25 PM   #43
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Default Past Skater - Taganu

Where did you find this one. My family ALWAYS has this at Easter.
I never met anyone that knew about it!!!
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Old March 24th, 2009, 03:57 PM   #44
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70's:

I LOVE Old Recipes

as this one goes back a long long long ways.
I have been searching through friends or as you can see...Old Russian and Eastern Europe as well.

I trust this recipe matches or is close to that of your Easter Traditions. If not please feel free to post the differences. If you have the time.

ciao
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Old March 24th, 2009, 06:40 PM   #45
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Default Taganu

Yes, this is very similar to what my family has always made. We usually do it without the bread, but it is meant to be made that way.
We have never had a written recipe, it has just been passed down in our family. Your measurements seem about right, though we have never actually measured ours. It is all done by look, feel and consistency.
FYI, Our recipe was brought to the US with my Grandmother from Aragona, Sicily. I visited the village a few years ago and mentioned this family favorite.
Apparently it is an old village custom to make this on Easter Saturday.
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Old July 8th, 2009, 12:33 AM   #46
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PASTA WITH TOMATOES AND FETA
(fresh Heirloom tomatoes are always a plus)

2 pounds ripe heirloom tomatoes
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup olives, pitted and coarsely chopped
1/4 cup fresh basil, thinly sliced
2 garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta

Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving.
When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to package instructions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup of the pasta water before draining.)
Toss warm pasta with tomato mixture, and add pasta water as needed. Fold in feta and serve.
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Old July 12th, 2009, 11:33 PM   #47
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EGGPLANT & PASTA BAKE

1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
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Old December 19th, 2009, 04:47 PM   #48
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SPINACH AND CHEESE GNOCCHI BALLS

1/2 lb spinach leaves (we use a 10 oz package of frozen chopped spinach)
3 TBL butter (plus more for brushing)
1 cup ricotta cheese
2/3 cup grated parmesan
3 egg yolks, beaten
7 TBL flour, plus more for rolling
1/2 tsp salt (probably table salt)
pepper to taste
pinch of nutmeg
1/2 cup grated parmesan


Thaw and squeeze moisture out of spinach. Fry in 3 TBL butter over medium high heat until all liquid is gone, about 10 minutes. The spinach will start to stick to pan...just keep stirring.

Mix spinach, ricotta, 2/3 cup parmesan, egg yolks, flour, salt, pepper and nutmeg until well blended. Refrigerate at least 1/2 an hour (but rolling is easier if it's VERY cold, so several hours or overnight is even better).

Bring a large pot of water (about 6 qts) to a boil and salt the water. Roll the spinach mixture into balls (we usually roll them about an inch or so big), then roll the balls into flour. Carefully drop the balls into the boiling water and cook for about 6 or 7 minutes. Remove them from the water and drain. (It's better to drain on a towel, because throwing them in a colander squashes them)

Melt about 2 TBL of butter. Brush the bottom of a baking dish with some butter and place the balls inside of it, but don't let them touch eachother. Brush butter over the balls and sprinkle them with the 1/2 cup of the parmesan. Bake at 350 degrees until browned, about 25 minutes. If they are not browning well, put them under the broiler for a minute or two.
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Old December 19th, 2009, 04:48 PM   #49
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from another source "Italian" of course

Spinach Balls
1 pkg chopped spanach, cooked & drained
1 Cup dried bread crumbs
1 egg beaten
1 very small onion minced
1 t garlic powder
¼ C butter melted
¼ C parmesan
combine and chill ½ hr.
roll in to small balls (just smaller than a golf ball)
bake 325 on lightly greased baking sheet for 20-25 min
Makes about 28
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Old March 6th, 2010, 02:45 PM   #50
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Spaghetti al Pomodoro

You'll just need to cut the tomatoes into 1-inch pieces and add them just after the garlic is toasted, cooking them 1 minute less, as they will not need to burst.

1 pound spaghetti
4 tablespoons extra virgin olive oil
4 cloves garlic, peeled and sliced thin
1 teaspoon hot chili flakes
2 pints of Sungold Cherry tomatoes (or 3 cups of chopped fresh tomatoes and their juices)
20 leaves fresh basil, cut into fine slivers (chiffonade)
1/2 cup freshly grated pecorino

1. It is even easier than it reads. Bring 6 quarts water to a boil in a spaghetti pot, and add 2 tablespoons salt. Heat a 10- to 12-inch sauté pan over medium heat, add the oil and garlic, and cook until light golden brown, about 2 minutes. Add the chili flakes and the tomatoes, and cook over medium heat, stirring to keep the garlic from cooking any browner until the tomatoes just start to burst or deflate, about 5 minutes.

2. Remove the pan from the heat, and set aside. Drop the spaghetti into the boiling water, and cook until 1 minute less than the package instructions call for. Drain and toss in the pan with the tomatoes; place the pan over high heat and toss to mix well, about 45 seconds.

3. Remove the pan from the heat, add the cheese, then the basil, and toss well to mix. Then pour into a heated bowl, and serve immediately.
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Old April 8th, 2010, 03:00 PM   #51
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PASTA WITH CREAM SAUCE

3 tablespoons unsalted butter
1 ounce prosciutto, minced (about 2 tablespoons)
1 small onion, diced fine (about 3/4cup)
1 bay leaf
Pinch red pepper flakes
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta
1/2 cup heavy cream
Ground black pepper
1/4cup chopped fresh basil leaves
Grated Parmesan cheese, for serving
1. Melt the butter in a medium saucepan over medium heat. Add the prosciutto, onion, bay leaf, red pepper flakes, and 1/4tea¬spoon salt; cook, stirring occasionally, until the onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase the heat to medium-high, add the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4cup of the wine and cook, stirring frequently, until the liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups of the crushed tomatoes and bring to a simmer. Reduce the heat to low, partially cover, and cook, stirring occasion¬ally, until the sauce is thickened (a spoon should leave a trail when dragged through the sauce), 25 to 30 minutes.
3. Meanwhile, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2cup of the cook¬ing water; drain the pasta and transfer it back to the cooking pot.
4. Remove the bay leaf from the sauce and discard. Stir the cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into the sauce; season with salt and pepper to taste. Add the sauce to the cooked pasta, adjusting the consistency with up to 1/2cup pasta cooking water. Stir in the basil and serve immediately, passing the Parmesan separately.
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