Text 5924, 94 rader
Skriven 2013-10-19 16:42:00 av DAVE DRUM (1:123/140)
Ärende: Recipes that Ferd sent me
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.... dunno where he got them - but, here they are:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Herb-Crusted Pork Chop Dinner
 Categories: Pork, Pasta, Cheese, Vegetables
      Yield: 8 servings

      2 lb Boneless pork chops; 8 chops
      1 ts Italian seasoning
      1 tb Oil
      3 C  Water
     24 oz Box VELVEETA Shells & Cheese
           - Dinner
     20 oz (2 pkg) green beans; thawed
   
  Sprinkle both sides of chops with seasoning. Heat oil in
  Dutch oven on medium heat. Add chops, in batches; cook 4
  to 5 min. on each side or until done. Remove to plate;
  cover to keep warm.
 
  Add water to Dutch oven; bring to boil. Stir in Shell
  Macaroni; cover. Simmer on medium-low heat 10 min. Add
  beans; cover. Cook 6 min. or until pasta is tender and
  beans are heated through.
 
  Stir in Cheese Sauce; cook until heated through. Serve
  with chops.

  Kraft Kitchens Tips:
 
  Substitute 8 small boneless skinless chicken breasts (2
  lb.) for the pork chops.
 
  Substitute 20 oz. Italian-style green beans or your
  family's favorite frozen vegetable for the green beans.

  From: Fred A. Ball (who got it, I think, from Kraft)

  Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin-Pecan Ravioli
 Categories: Squash, Pasta, Nuts, Vegetables, Cheese
      Yield: 2 servings

    1/2 c  Pecans; fine chopped
      1 tb Toasted chopped pecans;
           - garnish
      2 tb Diced shallots
      3 tb Butter
      1 c  Homemade or canned cooked
           - pumpkin
      2    (9" X 13" ea) sheets pasta;
           - homemade or bought
      2 lg Eggs; beaten, for egg wash
      1 tb Chopped parsley; garnish
      2 tb Parmesan; for serving

  In a small skillet sweat 1/2 cup pecans and shallots in 1
  tablespoon of butter until shallot is tender, about 5
  minutes. Let cool.

  In a small bowl, combine pecan mixture with pumpkin.

  On a lightly-floured surface, spread out 1 pasta sheet.
  Mound 1 tablespoon pumpkin mixture at 1-inch intervals and
  top with second pasta sheet; press between mounds of
  filling to seal, squeezing out air. Use a ravioli wheel to
  cut into ravioli.

  Bring a large pot of salted water to a boil. Drop in
  ravioli and cook until they float to the surface and are
  tender, 8 to 10 minutes, depending on their freshness.
 
  In a large skillet melt remaining 2 tablespoons butter
  over low heat. Drain ravioli in a colander, transfer to
  skillet and toss in butter to coat. Add remaining toasted
  pecans and parsley. Serve in a warm plate, sprinkled with
  Parmesan.

  Serves 2

  From: Fred A. Ball

  Uncle Dirty Dave's Archives

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... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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