Rich in Creamy Goodness, Calories and Cholesterol
3 Leeks
4 Large Potatoes
1/4 C. Butter
1 C. 1/2 and 1/2
1 Qt. Stock (32 oz.) or 2 cans + 2 addl oz milk
1/4 tsp Parsley
2 tbs Shallot
2 tbs Celery
1/8 tsp celery seed
1/8 tsp SWEET Paprika NOT HOT Hungarian
===
4-6 strips bacon cooked crisp and crumbled
1 oz. CREAM SHERRY not fino or manzilla or vermouth
cheddar cheese
parsley
quarter potatoes
Cut root tips and dark green off of Leeks, reserving for garnish if desired
cut in 1/2 and wash leeks
chop fine
Sautee shallots and leeks in 1/2 butter 5-7 min
add potatoes, celery, stock, simmer 20-25 min
remove vegetables to bowl, mash finely (puree), return to pot
stir in 1/2 & 1/2, remaining butter, sherry and bacon heat for additional minute
garnish with parsley & cheddar cheese
slightly modified from cooks.com
http://www.cooks.com/rec/view/0,191,133188-245192,00.html
Sunday, January 4, 2009
Saturday, January 3, 2009
Baked Pasta Experiment
Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).
1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic
Preheat oven to 350
Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.
Bake for 35-40 min
1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic
Preheat oven to 350
Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.
Bake for 35-40 min
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