Text 7259, 115 rader
Skriven 2011-02-15 22:18:30 av bill swisher (1:124/311)
     Kommentar till en text av BURTON FORD
Ärende: Re: on vacation 20
==========================
On 2/15/2011 9:04 PM, BURTON FORD wrote:

> That contraction (You're) -- essentially saves one space.  Worth it?

I've often wondered that myself.  I'll also admit that I hadn't 
considered the audio portion of the show.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Norma's Pasta Pie
  Categories: Italy, Pasta, Pies
       Yield: 1 large pie

MMMMM---------------------------CRUST--------------------------------
            Your own favorite recipe for
            A two crust deep dish pie.
            Or two frozen deep dish
            Pie shells from grocery

MMMMM---------------------VEGETABLE MIXTURE--------------------------
       2 md Red Peppers
       2 md Yellow peppers
       1 md Onion
       2 tb Olive oil
       1 ts Dried basil leaves
     1/4 ts Ground black pepper
     1/4 ts Salt

MMMMM-----------------------CHEESE MIXTURE----------------------------
       1 lg Egg
       1 cn 15 oz part skim ricotta
            Cheese
       1 pk 10 oz frozen chopped spinach
            Thawed and squeezed dry
       1 pk 8 oz shredded mozzarella
            Cheese (2 cups)
     1/4 ts Salt

MMMMM---------------------------SAUCE--------------------------------
   1 1/4 c  Marinara or spag. sauce

MMMMM---------------------------PASTA--------------------------------
       2 c  Scant 2 cup dry Rotini pasta

   This all can be done on one day, but the directions show a two day
   schedule of preparationa.  The pie should be assembled and baked the
   same day.  It does not turn out as well if you assemble it,
   refrigerate the whole pie, and then bake it the next day.

   DAY BEFORE
   Vegetables:
   Cut Red and yellow peppers into 1 inch pieces.  Chop onion.  In 12
   inch skillet over medium heat, in hot olive oil, cook onion until
   tender crisp; add red and yellow peppers, basil, black pepper and
   salt.  Cook, stirring occasionally, until vegetables are tender.
   Remove, and refrigerate until next day.

   DAY BEFORE OR THE SAME DAY IF YOU WISH
   Cheese:
   In cup, beat egg slightly.  Reserve 1 tablespoon beaten egg (for
   crust- later)  Set aside, cover in fridge for next day.

   In medium bowl, mix remaining egg with ricotta cheese, well drained
   spinach and 1/4 teaspoon salt.

   PASTA:  Prepare day of baking.

   Prepare pasta as label directs, but do not use salt in the water;
   drain.

   SAUCE: Have ready, and measured out.

   ASSEMBLY:

   Have home made crust ready for rolling, or take frozen crust out and
   let defrost for time on package. (Remember - deep dish size)

   Preheat oven to 400 degrees.  Grease 9" x 2 1/2" SPRINGFORM PAN.  On
   lightly floured surface, with floured rolling pin, roll 2/3 of the
   dough to 15 inch round. For frozen dough, one crust should roll to
   needed size. Gently ease crust into springform pan, allowing dough to
   hang over side of pan slightly.

   Sprinkle bottom crust with half of the mozzarella cheese; top with
   half of sauteed pepper mixture, spread half of ricotta cheese mixture
   over pepper mixture; top with the pasta, then the marinara sauce.
   Sprinkle remaining mozzarella cheese over sauce, top with remaining
   sauteed pepper mixture, then remaining ricotta cheese mixture.

   Roll remaining crust to 11 inches round;  lay dough over filling,
   allowing dough to hang over side of pan.  Fold overhang in toward
   center, pinching dough all around to make a stand up edge; flute.
   Cut slits in top crust to allow steam to escape during baking.  Brush
   top and edge with reserved tablespoon of egg.

   Bake pie 55 to 60 minutes until crust is golden and filling is hot.

   Allow pie to cool 5 minutes for easier slicing.  Remove side of
   springform pan.

   To serve, cut into wedges.   Makes 8 servings.

   As listed is vegetarian.  To add meat, 1/2 pound ground beef or mild
   italian sausage, browned and drained my be added to the marinana
   sauce, then proceed as above.

   I have not made this, but have eaten this dish.  It is a show stopper
   on presentation and taste.

   A nice touch is to cut pastry leaves and place on the top crust before
   brushing with egg. Makes it look very professional.

MMMMM
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