Authentic Mexican Tortillas

RECIPE # 44

Authentic Mexican Tortillas

INGREDIENTS:

3 cups all−purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water

DIRECTIONS:

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side.

Authentic Mexican Tortillas

BAKING N BREADS

Baking and Breads

− For great baking results, keep an oven thermometer in the oven and use it. Oven temperatures regularly vary up to 75 degrees, so this can be a crucial factor.

− For a low fat/low calorie dessert, make sandwiches out of graham crackers and non or low fat frozen yogurt. Prepare a platter in advance, hide them in the freezer and surprise the family ... they'll never know it's healthy!

− Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer.

− Create your own colored sugar by placing granulated sugar in a plastic bag. Add a few drops of your favorite food coloring and shake to blend. Pour out into a plate and let dry, then use.

− Use greased muffin tins as molds when baking stuffed peppers.

− When baking and you need to "cut in" the butter, an easy way is to keep the sticks of butter in the freezer. When needed,use a cheese grater to grate the butter into fine pieces.

− Try using raw spaghetti instead of toothpicks when securing stuffed chicken breasts and

meats. It works great and it's edible!

− To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water

− Making noodles is easy by adding an egg to a package of pie crust mix. Mix; roll out, cut, and let dry.

− For a different flavor and less fat, use chicken stock instead of butter or milk when whipping up mashed potatoes.

BAKING N BREADS

Triple Cheese Macaroni

RECIPE # 43

Triple Cheese Macaroni

INGREDIENTS:

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugarPinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

Preheat the oven to 350F. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

Triple Cheese Macaroni

Rigatoni Ala Vodka

RECIPE # 42

Rigatoni Ala Vodka

INGREDIENTS:

2 lbs. rigatoni

24 oz. canned tomato sauce (plain)

2 tablespoons olive oil

2 cloves fresh garlic, minced

1/2 teaspoon cracked red pepper

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1/2 quart heavy cream

1-1/2 oz. vodka

1 oz. grated Romano Cheese

1 oz. bacon bits

1/2 oz. Italian parsley, chopped

DIRECTIONS:

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.

Rigatoni Ala Vodka

One Pot Tuna Pasta

RECIPE # 41

One Pot Tuna Pasta

INGREDIENTS:

8 oz. elbow macaroni, uncooked

1 large can white albacore tuna packed in water, drained

1/4 chopped cup fresh parsley

2 1/2 cups water

2 chicken bouillon cubes

1/8 teaspoon pepper

1 teaspoon fresh basil

1 - 4 oz. jar pimento

1 - 9 oz. package frozen cut green beans

1 cup milk

4 oz. Cheddar cheese, grated

DIRECTIONS:

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

One Pot Tuna Pasta

Mexican Manicotti

RECIPE # 40

Mexican Manicotti

INGREDIENTS:

1 lb. lean ground beef

1 (16 ounce) can refried beans

3 teaspoons chili powder

3 teaspoons oregano

1 (8 ounce) package manicotti shells

2 1/2 cups water

16 ounces picante sauce

16 ounces sour cream

1 cup shredded monterey jack cheese

1/4 cup sliced green onions

1/4 cup sliced ripe olives

DIRECTIONS:

In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour. Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake for 8 minutes more.

Mexican Manicotti

Manicotti Alla Romana

RECIPE # 39

Manicotti Alla Romana

INGREDIENTS:

2 tablespoons olive oil

1/2 cup chopped onion

6 cloves garlic, finely chopped

1 pound ground beef

1 tablespoon salt, or to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (12 ounce) package manicotti shells

2 cups ricotta cheese2 eggs, beaten

3 cups spaghetti sauce, divided
2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

2 cups half-and-half

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 cup grated Parmesan cheese

DIRECTIONS:

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool. Cook spinach according to package directions.

Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half ofthe time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. Preheat oven to 350F.

Prepare the white sauce by melting thebutter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Manicotti Alla Romana

Linguini With Clam Sauce

RECIPE # 38

Linguini With Clam Sauce

INGREDIENTS:

1 (16 ounce) package dry linguini

1 onion, chopped6 cloves garlic, chopped

3 tablespoons olive oil

4 (6.5 ounce) cans minced clams

1/2 cup buttersalt and pepper to taste

2 tablespoons dry white wine

DIRECTIONS:

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.

Linguini With Clam Sauce

Ham And Asparagus Fettuccine

RECIPE # 37

Ham And Asparagus Fettuccine

INGREDIENTS:

12 ounces dry fettuccini noodles

8 ounces fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup butter2 cups heavy cream

3/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 pound cooked ham, diced

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

Ham And Asparagus Fettuccine

Greek−Style Penne

RECIPE # 36

Greek−Style Penne

INGREDIENTS:

2 pounds tomatoes, halved, seeded, chopped1 cup chopped green onions (white and pale green parts only)7 ounces feta cheese, crumbled6 tablespoons chopped fresh parsley1/4 cup chopped fresh dill1/4 cup extra−virgin olive oil12 ounces penne pasta

DIRECTIONS:

Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

Greek−Style Penne

Fettuccine Alfredo

RECIPE # 35

Fettuccine Alfredo

INGREDIENTS:

8 oz. cream cheese, cut in bits

3/4 cup Parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 oz. fettuccine, cooked and drained

DIRECTIONS:

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers can be frozen.

Fettuccine Alfredo