Damsel in dis Dress wrote:
> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol


RIGATONI PASTA with RICOTTA in TOMATO CREAM SAUCE

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean
cheese and parsley.

Ingredients:

* 16 ounces Rigatoni (or other) pasta
* 2 tablespoons olive oil

* 1 tablespoon butter
* 1 cup onions, finely chopped
* 4 garlic cloves, crushed
* 1 can (28 oz) plum tomatoes, drained and chopped
* 1 1/2 cups tomato sauce
* 2 tablespoons basil, finely diced
* 1/2 teaspoon oregano, finely diced
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 16 ounces ricotta cheese
* 1 cup heavy cream
* 1 1/2 teaspoons granulated sugar
* 1/4 cup parsley, chopped.
* 1/2 cup parmesan cheese, grated

Procedure

* In a large pot bring 2 quarts of lightly salted water to a boil.
* Cook Rigatoni pasta for 11-minutes (or until al dente), drain and
set aside until needed.
* Over medium heat, melt butter and heat oil in a large skillet.
* Lightly saute onions and garlic cloves, don't brown. Cook about
5-minutes.
* Drain canned tomatoes, dice and add to skillet with onions and
garlic.
* Also add to skillet tomato sauce, basil, oregano, salt and
pepper. Simmer 20 minutes.
* Stir in ricotta cheese. Mix well and simmer for 5-minutes.
* Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
* Remove from heat and add to cooked Rigatoni pasta. Mix well.
* Stir in chopped parsley and sprinkle grated parmesan cheese over
top.
* Serve hot.


-Rusty

"Rusty" > wrote in message
ups.com...
>
> >
> > Peace,
> > Carol
>
>
> RIGATONI PASTA with RICOTTA in TOMATO CREAM SAUCE
>

(recipe snipped)

This one's a keeper! Thanks, Rusty.

kili

>Damsel in dis Dress wrote:
>> I challenge every single person who has participated in Those Threads
>> to post one recipe, to try to get the newsgroup at least partially
>> back on track. Mine's coming right up!
>>
>> Peace,
>> Carol

This is a recipe from my maternal grandmother. My mother used to make
it on special occasions, such as for holidays, etc. I have no idea as
to why it is termed 'Jewish'.

Jewish Coffee Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 yeast cake
1/4 cup water
3/4 cup milk -- warm
1 egg -- beaten
1 teaspoon salt
1 tablespoon sugar
3 1/2 cups flour
3/4 pound butter -- softened
1/2 cup seedless raisins
Dressing
1 1/3 cups brown sugar
1 tablespoon corn syrup
1/2 tablespoon butter
1/4 cup water
Dissolve yeast cake in water with 1 tbsp sugar. Add the milk, beaten
egg, salt
and sugar. Add enough flour to make a soft sponge. Let rise to double
bulk.
Add softened butter, and then rest of flour. Add raisins; can add
more. Let
rise until light. Bake for 30 minutes in 350 degree oven.
Cool cake slightly; then pour over dressing, also cooled slightly.
Dressing: Cook ingredients to soft ball stage.
Serve cake warm.
Source:
"Maternal grandmother"

In article >,
Christine Dabney > wrote:

> 2/3 yeast cake

Yes, I know I could look it up, but I'm not going to... If I were to
use dry yeast instead of fresh, how much should I substitute?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Tue, 04 Apr 2006 16:23:40 -0700, Ranee Mueller
> wrote:

>In article >,
> Christine Dabney > wrote:
>
>> 2/3 yeast cake
>
> Yes, I know I could look it up, but I'm not going to... If I were to
>use dry yeast instead of fresh, how much should I substitute?

Ya know, I have no idea. Maybe one of the rfc bakers will have an
idea?

I don't have time myself to look it up right now, as I need to tear
myself away from rfc and get some stuff done.

Christine