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Ravioli Stew
serves 4 to 6

Ingredients:

2 tbs. olive oil
1 med onion,chopped
2 med carrots ,diced
2 ribs celery, diced
1 med green bell pepper, deseeded and chopped

1 clove garlic, finely chopped
1 can red kidney beans, rinsed and drained
4 plum tomatoes, chopped
1envelope dry herb soup mix ( lipton)
1 1/2 cups of water
1 10 oz pkg refrigerated cheese raviolis ( smaller size)
Parmesan cheese ( optional)

IN a dutch oven or 6 qt saucepan, heat oil over med heat and cook onion, carrots, celery , green pepper and garlic
stirring occassionally for about five minutes or until tender.

Stir in kidney beans, plum tomatoes (roman) and herb soup mix blended with water. Bring to a boil over high heat. Stir in ravioli. Reduce heat to med and cook, stirring gently. for five minutes or until the ravioli are tender.
Serve with grated parmesan cheese , if desired.

This page was last
updated on: April 19,
2008

HOMEMADE  LIMONCELLO

Peel 2 lbs of washed , very fresh lemons. Take only the peel not the pith., which is bitter.

Put lemon zest in a 1/2 gallon jar with a tight fitting lid. Add  1 quart of grain alcohol and allow to stand 2 to 4 days away from the sunlight. Shake the jar several times a day.

When the zest becomes pale and crisp, strain them out and keep the  lemon flavored alcohol.

In a saucepan mix 6 cups water and 2 1/2 cups of
sugar and stir over medium heat, never boiling, until the sugar dissolves and the liquid is clear.
Take off heat and allow to cool to room temperature.

Stir syrup into the alcohol and pour the resulting cloudy liquid through a funnel into 2 clean, dry bottles. Close with clean corks.

Limoncello can be enjoyed immediately but taste
better when it sits for a week or so. Serve in a small glass at room temperature or cold and syrupy from the freezer.

For a sweeter liquer, use more sugar and less water.
Italian Cream Cake
i stick of butter
1/2 cup vegetable shortening
2 cups sugar
5 egg yolk
2 cups of flour
1 cup buttermilk
1 t. vanilla
1/2 cup chopped walnuts
5 egg whites, stiffly beaten

Cream butter and shortening. Add sugar and beat until
smooth. Add yolks and beat well. Sift flour. Add flour with buttermilk to the creamed mixture. Stir in vanilla and nuts.
Fold in egg whites. Pour batter into 3 greased and
floured 8 inch pans . Bake at 350 F for 25 minutes. When cool, remove from pans and frost with icing.

Icing

1 pkg ( 8oz) cream cheese, softened
1/2 stick butter
1 box ( 16oz) powdered sugar
3 t. vanilla
1/2 cup chopped nuts
Milk

Beat cream cheese and butter until very smooth. Add sugar and mix well. Add vanilla and nuts. Add a small amount of milk to make it ready for the cake.