 Maystar Family Cookbook Pasta
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to Index HOMEMADE PASTA SPAGHETTI FLORENTINE CHEESY SPAGHETTI LINGUINI WITH CHEESE LINGUINI WITH CLAM SAUCE GREEN FETTUCCINE PASTITSO SKILLET MACARONI AND CHEESE BAKED MACARONI AND CHEESE HOLLY'S FETTUCCINE QUANTITY SPAGHETTI SAUCE Introduction Pasta
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HOMEMADE PASTA - LEESA BROWN This is the one Leesa makes delicious noodles from. There is no comparison to the pasta you buy. Barb uses the same basic recipe, but makes it in her food processor. 2 cups all purpose flour Stir together 2 cups of the flour and the salt. Make a well in center . Combine eggs, water and oil; add to flour. Mix well. Sprinkle kneading surface with remaining flour. Turn dough onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes). Cover; let rest 10 minutes. (Dough can be refrigerated for 3 days or frozen for longer storage.) Divide dough into thirds; use rolling pin or pasta machine to roll dough. Cut as desired. Makes 1 lb. fresh pasta. Top Preparation and cooking time: 25 minutes. Makes 4 servings - 640 calories per serving. 3/4 lb. thin spaghetti Cook spaghetti according to package directions. Meanwhile, heat the oil in a heavy 12 inch skillet over moderately high heat for about 1 minute. Add the beef and cook, uncovered, stirring occasionally for 5 minutes or until browned. Push the beef to one side of the skillet and add onion and garlic. Reduce heat to moderate and cook for 5 minutes or until onion is soft. Add tomatoes, salt, pepper, basil, oregano and spinach. Cook and simmer for 10 minutes. Drain spaghetti thoroughly in a colander and toss with the sauce in the skillet. Sprinkle with the cheese and serve hot with a green salad.
1 lb. ground beef Brown ground beef and onion. Add rest of ingredients. Turn up heat until sauce is boiling then scatter on top: 8 oz. spaghetti, broken in pieces. Cook until spaghetti is just tender, then spoon over mixture: 2 cups cottage cheese Top with: 8 oz. or more grated cheese.
(Using food processor) 9 oz. parmesan cheese Cut Parmesan cheese into 1" cubes. Lock bowl into position. Insert steel blade. Process Parmesan until finely chopped, 6 or 7 cubes at a time. Remove to a bowl as processed. Cook spinach as directed on package. Drain well. Process spinach and Ricotta cheese until blended and smooth. Put into the top of a double boiler. Stir in Parmesan cheese and lemon juice and heat over hot water while linguini cooks. Cook linguini in boiling salted water (6 cups water with 2 tsp. salt), until tender yet firm, about 8 minutes. Drain. Serve linguini with green cheese sauce, topped with chopped onions.
2 Tbsp. butter Place butter and oil in a frying pan. When butter is melted, add onion and garlic, cook until onion is tender. Add clams, Italian Seasoning, parsley and wine. Bring to a boil, stirring occasionally and cook until liquid is reduced by about one half. Toss 2 Tbsp. butter with 1/2 pound of linguine, pour your sauce and top and gently toss. Optional: You can also add 10 slices of cooked, crumbled bacon
Pasta: 1-1/2 cups unbleached flour Cook spinach according to package directions. Drain well and cool . Squeeze as much water out as possible. Chop spinach finely. Pour flour into large bowl, making a well in the center. Break eggs into well, then add spinach. Mix well. Turn out onto floured surface and knead until smooth and elastic - about 8 to 10 minutes. Wrap dough in plastic wrap and allow to rest at room temperature for an hour. Roll with rolling pin or pasta machine and cut in thin strips (with sharp knife or pasta machine.) PASTITSO - MARKAY KERN Meat mixture: 6 Tbsp. butter Heat large skillet and add 2 tablespoons of the butter. Sauté onion and garlic until golden. Add remaining butter and crumbled ground beef. Add remaining ingredients for the meat mixture and simmer, uncovered for about 20 minutes or until most of the liquid has been absorbed. Mixture should be thick. Set aside. Macaroni: 4 quarts water Cook macaroni for about 8 minutes in boiling water. Drain and rinse with cool water. Drain well and place in large bowl. Add melted butter, beaten eggs and grated cheese. Put half of this mixture in greased 9 x 9 x 2 inch pan and top with meat mixture. Cover with remaining half of pasta. Mornay sauce: 6 Tbsp. butter Prepare Mornay sauce by melting butter over low heat. Add flour and blend over low heat for 3 to 5 minutes. Stir milk in slowly, using wooden spoon or wire whisk. Beat eggs in separate bowl and stir in 1/2 cup of the sauce. Blend and stir egg mixture into saucepan . Continue to stir and cook over low heat until it is thickened. Add remaining ingredients for sauce. Pour sauce over macaroni, poking around edges so it goes all the way down. Bake at 350 degrees for 25 minutes. SKILLET MACARONI AND CHEESE - BARBARA CARTER 1/2 cup margarine Melt margarine in large fry pan. Add onion and green pepper and sauté until tender. Add macaroni and water and bring to a boil. Reduce heat. Add seasonings and simmer for 20 minutes. Sprinkle flour over mixture and blend well. Stir in canned milk and cheese and cook over low heat, stirring occasionally until cheese has melted. BAKED MACARONI AND CHEESE - TERESA ORTIZ & SHELLY NORBY 1 can cheddar cheese soup Combine soup, milk, mustard and pepper in 1 quart ovenproof casserole dish. Stir in macaroni . Combine margarine and bread crumbs in cup. Sprinkle over macaroni. Bake at 400 degrees until hot and bubbling. Makes 2-1/2 cups. (4 side dish servings.) HOLLY'S FETTUCCINE - HOLLY GALLOWAY 12 oz. fettuccine, cooked Sauté garlic in butter. Add herbs, bouillon and 2 cups water. Add cream cheese and Parmesan cheese. Heat without allowing to boil. Serve with cooked fettuccine. QUANTITY SPAGHETTI SAUCE - BELVA PERRY 6 lbs. hamburger Brown hamburger. Add onions and cook until they are limp. Add remaining ingredients and simmer until well blended - 4 to 6 hours, stirring occasionally. Serve over spaghetti and top with additional Parmesan cheese. Back to Introduction
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