CHICKEN PARMESAN STROMBOLI

STUFFED JUMBO PASTA SHELLS

There is enough stuffing for 24 shells: 1/2 kg jumbo pasta shells, boiled and drained
6 tablespoons butter
6 garlic cloves peeled finely chopped
6 tablespoons flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 anchovy fillets, finely chopped
a little salt Cheese and Prosciutto stuffing: 500 gm ricotta cheese
250 gm cottage cheese
1/4 cup grated Parmesan
6 thin slices prosciutto, cut into tiny squares
3 tablespoons chopped parsley
3 tablespoons chopped fresh basil
2 egg yolks, beaten
salt and pepper to taste
Melt the butter in a heavy-bottomed saucepan over low heat. Add the garlic and saute until it just starts to turn golden brown. Remove form the heat and when the butter has stopped bubbling add the flour. Return to the heat and cook, stirring constantly for two minutes. Do not let the flour color! Remove from the heat and add the milk and cream all at once. Immodiately beat vigorously with a whipping motion until smooth. Put the pan over medium heat and add the parsley and anchovies. Cook stirring constantly until the sauce has the constancy of heavy cream. Remove from the heat. Add salt and pepper to taste. Reserve uncovered. In large bowl, combine the ricotta, cottage cheese, Parmesan, parsley, basil, porsciutto and egg yolks. Add salt and pepper to taste; mix well. Stuff each shell with some of the cheese mixture. Using your fingers, press the long side of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe any excess of filling. Put about two cups of the sauce in the bottom of a baking dish big enough to hold all the 24 shells in one layer. Place the stuffed shells in the dish, pour the remaining sauce over. Bake in a preheated oven at 375F for 15 minutes. Serve at once.

NOODLE KUGEL

Servings:12 18 oz. medium broad egg noodles
4 oz. sweet butter, softened
6 large eggs, separated
9 oz. creamed cottage cheese
9 oz. sour cream
1/2 cup sugar
1 teaspoon cinnamon
2 teaspoons vanilla
1 tablespoon orange peel, grated
18 oz apples, peeled, cored, sliced thinly
4 tablespoons sugar
1 tablespoon ground cinnamon
Cook noodles in boiling, salted water until just tender, about 10 minutes. Drain well and transfer to a large mixing bowl. Add butter and mix until the butter is melted. Set aside. In another mixing bowl, combine egg yolks, cottage cheese, sour cream, sugar, cinnamon, vanilla, orange peel, apples and raisin. Add this mixture to the noodles and mix thoroughly. Quickly beat egg whites until stiff. Fold the whites into the noodle mixture thoroughly. Pour the noodle mixture into a greased 2 1//4 liter (2 1/2 quart) casserole, suitable for the table. Sprinkle the cinnamon-sugar mixture evenly over the top. Bake in a preheated 400F oven for 45 minutes. Serve from the casserole, either hot or at room temperature. The kugel can be rewarmed in a 350F oven for 15 minutes.

PUMPKIN PIE

1 unbaked 9" pastry crust
3/4lb. tofu
1 (16 oz.) can pumpkin
1 1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt (optional)
1/3 cup oil
1 teaspoon vanilla
1 cup light brown sugar
1 1/2 Tablespoon molasses
Preheat oven to 350F. Have ready 1 unbaked 9" pastry crust. Blend all ingredients in a blender until smooth and creamy. Pour this mixture into unbaked pastry shell. Bake for 1 hour. Chill and serve with Sweet and Creamy Topping. Makes 6 servings 3 large tomatoes, coarsely chopped (3 cups)
2 medium green bell peppers, coarsely chopped (2 cups)
1 medium cucumber, seeded and coarsely chopped (1 cup)

TOMATO and GREEN PEPPER SALAD

Prep: 20 min; Chill: 4 hours
1 jalapeno chili, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup chopped fresh parsley
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1.) Stir together all ingredients in glass or plastic bowl.
2.) Cover and refrigerate at least 4 hours but no longer than 24 hours. Back to Main Page Back to Top E-mail Me