RAVIOLIS FROM NONIE

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  • 2 pound bag of flour

  • 6 eggs

  • Pinch of salt

  • ½ cup water (not too cold)

  • 2 pounds of ricotta cheese

  • 1 ball of mozzarella diced – about 1 ½ cups

  • Pinch of salt and pepper

  • 2 eggs

  • 2 T. chopped Italian parsley

For filling: Mix everything (except flour and eggs) together in a large crockery bowl.

For dough:  Make a well in the flour (either on a board or in a pot).  Add eggs to well.  Start kneading.  Need about 30 minutes or until soft and elastic.  Put dough through a pasta press until correct thinness is reached.  Then about a tablespoon of filling for every square. Cut out and press edges with a fork to seal.  Cook in boiling water until they float to the top.

RATATOUILLE

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  • 1 or 2 small zucchini

  • 1 small eggplant

  • 1 large onion

  • 2 cloves of garlic

  • 2 large fresh tomatoes chopped

  • ½ # Italian sausage

  • Olive oil

  • One 6 oz can tomato paste

  •  Parsley, salt, pepper, and parmesan cheese

Slowly sauté sausage in bite sized pieces with onion in olive oil.  Add zucchini and egg plant and garlic and sauté.  Add tomatoes, parsley, salt and pepper.  Add tomato paste.  Cook for about 20 minutes on low heat.  Sprinkle cheese liberally over top.  Serve.  You can throw anything else you have into this, i.e. green peppers, olives, etc.

RATATOUILLE A LA NICOISE

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  • 1 pound eggplant, peeled

  • 1 pound zucchini, unpeeled

  • 1 t. salt

  • 6 tablespoons flour

  • ½ to ¾ cup olive oil

  • 1 large onion, finely chopped

  • 2 green peppers cut into ½” strips

  • 2 garlic cloves

  • 2 pounds tomatoes, peeled, seeded, drained, cut into ½ inch strips

  • 6 T. parsley

  • 3 T. fresh snipped dill

  • 3 T. fresh grated Parmesan cheese or more

  • 1 T. fresh basil

  • 1 T. capers

Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long.  Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly.  Allow to stand 30 minutes.  Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.

Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden.  Transfer to bowl.  Add 3 more tablespoons oil and sauté remaining eggplant and zucchini.  Add to
bowl.  Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes.  Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.

Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil.  Top with half of eggplant-zucchini mixture.  Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes.  Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated.  Serve hot or at room temperature.

CLASSIC QUICHE LORRAINE

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  • ½ # bacon cooked and crumbled

  • A 9” pie crust

  • 3 eggs

  • 1 ½ cups heavy cream

  • ½ t. salt

  • Pinch of pepper

  • Pinch of nutmeg

  • ¼ cup grated Swiss cheese

Mix together (mix eggs and cream together first) and bake at 375 degrees for 35 minutes.

NON ALCHOLIC PUNCH

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  • 1 large can pineapple juice

  • 1 12 ounce can frozen orange juice

  • ¼ cup lemon juice

  • 3 mashed bananas

  • 3 quarts 7-up

  • 2 cups sugar

Blend ripe bananas with juices.  Boil 3 cups of water with sugar.  Cool, and then mix with fruit juices.  Freeze in a bowl.  Before serving let thaw for ½ hour.  Then put in punch bowl and add 7 up.

PUMPKIN PIE – SPECIAL

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  • ¼ cup graham cracker crumbs

  • 3 T. sugar

  • ½ t. cinnamon

  • ¼ t. nutmeg

  • 1/8 t. cloves

  • 1/3 cup butter melted

  • ½ cup finely chopped pecans

  • 1 can Pillsbury vanilla frosting

  • 1 cup sour cream

  • 1 cup canned pumpkin

  • 1 t. cinnamon

  • 1 t. ginger

  • ¼ t. cloves

  • 8 oz. carton Cool Whip

Combine first seven ingredients and press into 10” Pyrex pie dish.  Bake 350 degrees for 6 minutes.  Cool.  Mix frosting, sour cream, pumpkin and seasonings.  Fold in all but 1 ½ cups Cool Whip.  Pour into crumb crust.  Frost with remaining Cool Whip.   Refrigerate for 2-3 hours.

PUMPKIN CRUMBLE (MOM’S RECIPE)

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  • 1 large can of pumpkin

  • 6 eggs slightly beaten

  • 1 ½ cups white sugar

  • ¾ t. salt

  • 2 t. cinnamon

  • 1 t. ginger

  • ½ t. cloves

  • ½ t. nutmeg

  • 2 cups evaporated milk

Mix above as if for a pie.  Pour into a 9 x 13 Pyrex pan.

TOPPING

  • 1 large yellow cake mix

  •  1 stick of butter  

  • sliced almonds

1 large yellow cake mix crumbled with 1 stick of butter. Sprinkle on top of pumpkin along with sliced almonds.  Bake 350 degrees for 45-50 minutes.

PRETZEL MIX

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  • 1 bag of tiny pretzels

  • 1 envelope of Original Ranch dressing powder

  • 1 cup corn oil

  • 1 ½ t. each of dill weed and garlic salt

Mix powder, oil and herbs.  Pour over pretzels on large cookie sheet.  Bake for 1 hour at 250 degrees turning every 15 minutes.

POUND CAKE FROM KATHLEEN

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  • 1 cup butter

  • 2 ½ cups sugar

  • 6 eggs

  • 2 cups flour

  • ¼ t. salt

  • ¼ t. baking soda

  • 1 t. vanilla

  • 1 cup sour cream

Cream butter and sugar.  Add eggs to butter and sugar and beat well.  Sift dry ingredients and add them to creamed egg ingredients.  Then add vanilla and sour cream.  Bake at 350 degrees for 1 ½ hours.  Start checking after 1 hour and 20 minutes.