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Owen's Birthday

Menu:
Ravioli with Tomato Sauce
Black Forest Cake
Pumpkin Pie
root beer

Comments:
Ravioli sure is popular around here! It’s a little pricey to have as an everyday meal, so I guess that’s why it seems like a treat. Believe it or not, the Black Forest Cake is low fat. It sure doesn’t look lowfat!

* Exported from MasterCook *

Ravioli with Tomato Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 24-ounce bags cheese ravioli, Rosetto brand
3 batch Italian Tomato Sauce

Bring water to a boil in a 3 gallon pot. Meanwhile, prepare sauce. Keep warm.

When water comes to a boil, add ravioli (carefully–don’t get splashed with boiling water). Stir to prevent sticking on bottom. When ravioli floats, drain. Place back in the pot. Stir in a little bit of sauce to keep it from sticking. Serve the rest of the sauce separately.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 805 Calories; 17g Fat (21.6% calories from fat); 26g Protein; 110g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 1990mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Vegetable; 3 1/2 Fat.

Serving Ideas : Serve with Parmesan cheese

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Kosher
Pies & Pastry Vegetarian
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/2 teaspoon salt — (pinch)
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cup canned pumpkin — *see note
1 12 ounce can evaporated milk
1/2 cup milk
2 eggs — slightly beaten
1 crust Sally’s Pie Pastry

Combine all filling ingredients in a large bowl and beat until smooth. Put the pie crust in the large glass pie pan. Place pastry filled pie pan on oven rack, then pour filling into pie shell. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 45 minutes or till firm. (Stick a knife into filling 1" from center–if it comes out clean, it’s done.)

Description:
"I don’t like pumpkin pie myself, but I’ve made several versions, and this is the one my family likes best. Incidentally, I read that canned pumpkin is actually hubbard squash."
Source:
"The Fannie Farmer Cookbook"
Yield:
"1 10" pie"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 371 Calories; 18g Fat (43.3% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : You need a larger size pie pan to fit all the filling. Pyrex makes a glass pan with a fluted edge that works well. *If you use canned pumpkin, this amount is not a whole can. If you use cook a fresh pumpkin, drain off some of the liquid.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sally’s Pie Pastry

Recipe By :Sally Day
Serving Size : 0 Preparation Time :0:00
Categories : Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups flour
2 teaspoons salt
2 1/2 cups vegetable shortening
1 egg
2 teaspoons vinegar
water

tir together flour and salt. Cut in shortening–believe it or not, I use a potato masher for this. The shortening should be in lumps from pea size to marble size with no dry flour left. Mix the egg in a one c. liquid measuring cup. Add the vinegar and enough water to make one cup. Stir the liquid into the flour/shortening mixture until evenly moistened. Gather the dough into a ball and wrap with plastic wrap. Chill 3 hours or overnight. This is supposed to make 5 single crusts, but I have rolled it extra thin and used the scraps, and managed to get 8 crusts from it. When rolling out, use a pastry cloth and rolling pin cover for best results. Dust the ball of dough before rolling out. You can make the crust with part whole wheat flour.

Yield:
"5 crusts"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 6954 Calories; 523g Fat (68.2% calories from fat); 70g Protein; 478g Carbohydrate; 18g Dietary Fiber; 187mg Cholesterol; 4331mg Sodium. Exchanges: 31 1/2 Grain(Starch); 1 Lean Meat; 103 Fat; 0 Other Carbohydrates.

NOTES : This is a very forgiving pie pastry, and very tasty. The only drawbacks to it are that it must be chilled and it is even higher in fat than the typical pie pastry. It makes several crusts at once; you can freeze the extra for a quiche or tarts.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Black Forest Cake

Recipe By :Secrets of Fat-Free Baking p.118
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Chocolate
Kosher Lowfat and Lovin’ It
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups oat blend flour
1 1/2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 cup chocolate syrup
1 tablespoon white vinegar
2 cups water
2 1/2 pounds cherry pie filling — (low sugar)
2 cups Cool whip Lite®
2 teaspoons almond extract

Grease 2 10" tiara or flan pans. Preheat oven to 350 degrees. Combine flour, sugar cocoa, and baking soda; stir to mix well. In a separate bowl, combine vanilla extract, chocolate syrup, vinegar, and water. Add the chocolate mixture to the flour mixture and stir to mix well. Spread the batter evenly in the two pans, and bake for 15 to 20 minutes, or just until a toothpick inserted in the center of the cake comes out clean. Cool the cakes to room temperature. Invert onto serving platters. Fill depressions in the top of each cake with cherry pie filling. Fold almond extract into whipped topping. Spoon or pipe the whipped topping decoratively over the cherry pie filling. Serve immediately. Refrigerate leftovers.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 293 Calories; 2g Fat (7.2% calories from fat); 4g Protein; 67g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

NOTES : This tastes great, impresses guests, and is low fat to boot. 1 cup unbleached white flour and 1/2 cup oat flour may be used instead of the oat blend flour. We especially like the Special Dark Hershey’s syrup in this cake.

The bottom of a tiara or flan pan has a raised center that makes an ideal place to put the cherry pie filling after the cake has been baked, cooled, and inverted. it is sometimes also called a shortcake or Mary Ann pan.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Posted by Kathy at 08:24 AM | Comments (0)

March 16, 2003

Cadie’s Birthday

Menu:
Ravioli with Tomato Sauce
Elderberry-Apple Pie
Blackberry Pie
Blueberry Pie
Raspberry Pie
Ice cream
Root beer

Comments: As you can see, Cadie likes pie! Making pies used to be very frustrating for me, until my friend Sally gave me her recipe for pie pastry. Her pie dough is very easy to work with–no more tears! But still, making four pies is a lot of work. Fortunately, cooking pre-made frozen ravioli is easy.

* Exported from MasterCook *

Ravioli with Tomato Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 24-ounce bags cheese ravioli, such as Rosetto brand
3 batch Italian Tomato Sauce

Bring water to a boil in a 3 gallon pot. Meanwhile, prepare sauce. Keep
warm.

When water comes to a boil, add ravioli (carefully–don’t get splashed
with boiling water). Stir to prevent sticking on bottom. When ravioli
floats, drain. Place back in the pot. Stir in a little bit of sauce to
keep it from sticking. Serve the rest of the sauce separately.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 805 Calories; 17g Fat (21.6%
calories from fat); 26g Protein; 110g Carbohydrate; 6g Dietary Fiber; 52mg
Cholesterol; 1990mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Vegetable;
3 1/2 Fat.

Serving Ideas : Serve with Parmesan cheese

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Blackberry Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit
Fruit Desserts Pies & Pastry
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
24 ounces frozen blackberries
1/4 cup quick cooking tapioca
1 1/2 cups sugar
1/8 teaspoon salt — (optional)
2 tablespoons melted butter — (optional)

Combine filling ingredients; let stand 15 minutes. Put in a 9" pie pan
lined with pastry. Cover with 2nd crust or lattice. Bake at 450 degrees
for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes
more or till golden brown.

Description:
"This is probably Ivan’s favorite pie of all."
Source:
"adapted from The Joy of Cooking p.650"

– – – – – – – – – – – – – – – – – – –

Per S
erving (excluding unknown items): 796 Calories; 39g Fat (43.6%
calories from fat); 6g Protein; 108g Carbohydrate; 7g Dietary Fiber; 23mg
Cholesterol; 374mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : Fresh blackberries are better (and cheaper!) but you can’t
always get them. If you can, use 4 cups instead of the
frozen berries and reduce the sugar to 1 cup.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Blueberry Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 16 ounce packages frozen blueberries — about 4 cups
3 tablespoons quick cooking tapioca
1 cup sugar
1/8 teaspoon salt — (optional)
1 tablespoon bottled lemon juice — (optional)
1 tablespoon butter — (optional)
2 crusts Sally’s Pie Pastry (see below)

Mix tapioca, sugar, and salt together. Sprinkle over berries in large bowl
and toss. Add lemon juice and toss again. Pile into pastry lined 9" pan
and dot with butter. Cover with top crust or lattice. Bake 10 minutes at
425 degrees, then 30 minutes more at 350 degrees.

Increase some for our larger pie pans.

Yield:
"1 9" pie"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 693 Calories; 38g Fat (48.3%
calories from fat); 5g Protein; 85g Carbohydrate; 4g Dietary Fiber; 18mg
Cholesterol; 355mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Raspberry Pie

Recipe By :Irma S. Rombauer and Marion Rombauer Becker
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
20 ounces raspberries, frozen — individually frozen, not in syrup
3 tablespoons quick cooking tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter — melted

Defrost raspberries until the fruit separates easily. Combine the fruit
with the tapioca, sugar, salt, and melted butter. Let stand for 15
minutes. Meanwhile, preheat oven to 450 degrees.

Turn into pastry-lined pie pan. Cover with a lattice or pricked top crust.
Bake in preheated 450 degree oven for 10 minutes. Reduce the heat to 350
degrees and bake about 45 minutes or until golden brown.

Source:
"Joy of Cooking, p. 650"
Copyright:
"1975"
Yield:
"1 9" pie"
T(Bakes in oven):
"0:55"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 781 Calories; 39g Fat (44.3%
calories from fat); 5g Protein; 104g Carbohydrate; 5g Dietary Fiber; 23mg
Cholesterol; 374mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fruit; 7 1/2 Fat; 3 Other Carbohydrates.

NOTES : You can use 4 cups fresh berries. You may need to adjust
the sugar depending on the sweetness of the berries.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Elderberry-Apple Pie

Recipe By :Nell B. Nichols, editor
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
2 cups elderberries
1 1/2 cups tart apples — chopped and peeled
1 cup sugar
1/8 teaspoon salt
3 tablespoons quick cooking tapioca
2 tablespoons butter

Wash and stem elderberries. Combine elderberries, apples, sugar, salt, and
tapioca, crushing berries with back of the spoon.

Spoon mixture into pastry-lined 9" pie pan. Dot with butter and top with
lattice crust.

Bake at 400 degrees for 35 to 40 minutes, or until apples are tender and
crust is golden.

Description:
"Elderberries grow wild around here but are too sour or bitter to use
in a pie by themselves. When mixed with apples, the flavor is
reminiscent of blackberries."
Source:
"Farm Journal’s Country Cookbook, pp. 413-414"
Copyright:
"1972"
Yield:
"1 9" pie"
T(Bakes in oven):
"0:40"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 699 Calories; 39g Fat (49.8%
calories from fat); 5g Protein; 83g Carbohydrate; 5g Dietary Fiber; 23mg
Cholesterol; 376mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 1/2 Fat; 2 Other Carbohydrates.

NOTES : Elderberries are not sold in stores; they must be
harvested from the wild.
For a 10" pie pan use 3 cups elderberries, 2 1/4 cups
apples, 1 1/2 cups sugar, and 4 1/2 tablespoons tapioca.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Sally’s Pie Pastry

Recipe By :Sally Day
Serving Size : 0 Preparation Time :0:00
Categories : Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups flour
2 teaspoons salt
2 1/2 cups vegetable shortening
1 egg
2 teaspoons vinegar
water

Stir together flour and salt. Cut in shortening–believe it or not, I use a
potato masher for this. The shortening should be in lumps from pea size to
marble size with no dry flour left. Mix the egg in a one c. liquid
measuring cup. Add the vinegar and enough water to make one cup. Stir the
liquid into the flour/shortening mixture until evenly moistened. Gather
the dough into a ball and wrap with plastic wrap. Chill 3 hours or
overnight. This is supposed to make 5 single crusts, but I have rolled it
extra thin and used the scraps, and managed to get 8 crusts from it. When
rolling out, use a pastry cloth and rolling pin cover for best results.
Dust the ball of dough before rolling out. You can make the crust with
part whole wheat flour.

Yield:
"5 crusts"

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 6954 Calories; 523g Fat (68.2%
calories from fat); 70g Protein; 478g Carbohydrate; 18g Dietary Fi
ber;
187mg Cholesterol; 4331mg Sodium. Exchanges: 31 1/2 Grain(Starch); 1 Lean
Meat; 103 Fat; 0 Other Carbohydrates.

NOTES : This is a very forgiving pie pastry, and very tasty. The
only drawbacks to it are that it must be chilled and it is
even higher in fat than the typical pie pastry. It makes
several crusts at once; you can freeze the extra for a
quiche or tarts.

Nutr. Assoc. : 0 0 0 0 0 0