Re: Olde-School Recipes - 44
By: Dave Drum to Ben Collver on Thu Jan 23 2025 06:25:00

And here's my Grandmother's
Title: My Grandmother's Ambrosia

Thanks! That looks like a good recipe, i will save it for later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Ravioli With Pumpkin Sauce
Categories: Pasta
Yield: 6 Servings

1/3 c Green onions; sliced
1 cl Garlic; up to 2 cl; minced
1/2 ts Whole fennel seeds
1 c Evaporated milk
1 tb All-purpose flour
1/4 ts Salt
1/8 ts Black pepper
1/2 c Solid-pack pumpkin
18 oz Uncooked refrigerated cheese
- ravioli (2 pkg)
2 tb Parmesan cheese; grated
- (optional)

Spray medium nonstick saucepan with nonstick cooking spray. Cook and
stir green onions, garlic, and fennel seeds over medium heat 3
minutes or until green onions are tender.

Combine evaporated milk, flour, salt, and pepper in small bowl until
smooth; stir into saucepan. Bring to a boil over high heat; boil until
thickened, stirring constantly. Stir in pumpkin; reduce heat to low.

Meanwhile, cook ravioli according to package directions, omitting
salt; drain. Divide ravioli evenly among six plates. Top each with
equal amount of pumpkin sauce; sprinkle with cheese. Serve
immediately.

Recipe by Thanksgiving Cookbook, 2011

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Re: Olde-School Recipes - 44
By: Dave Drum to Ben Collver on Fri Jan 24 2025 10:21:00

Who writes this stuff? Spray a *NONSTICK* pan with *NONSTICK* spray ???? What's the point of that. In my opinion it would be better to use a well=seasoned cast iron skillet and some butter to saute that trinity.

I actually saw one recipe call for non-fat non-stick spray. I didn't know
that existed. "Yo dawg i heard you like non-stick chemicals, so here are
some extra non-stick chemicals to spray on your non-stick chemical coated frying pan."

I am with you on that one. I would rather eat something cooked in butter
in a cast iron skillet.

Ah, well I'll likely never make that recipe. Pumpkin isn't my favourite member of the squash family. Why use it to muck about with honest pasta?

My sister told me that pumpkin pasta sauce is good. I haven't tried it yet
but i have enjoyed Thai pumpkin curry. Canned pumpkin is a seasonal thing
once the season is over, i can get unwanted surplus cheap or free. I
normally put it in "pumpkin pie" style smoothies or quick breads, but i am
open to finding new ways to use it.

Here's a recipe for Pepperoni Spaghetti. No pumpkin there :-)

I thought it was interesting that they fry the pepperoni before using it
as a topping.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Spaghetti
Categories: Pasta
Yield: 4 Servings

1 c Sliced pepperoni (4 oz)
1/2 c Onion; chopped
1/2 c Green pepper strips
8 oz Spaghetti; cooked, drained
1/2 c Parmesan cheese; grated
1/2 c Mozzarella cheese; shredded
1/2 c Tomato; chopped
1/2 ts Dried oregano
Additional parmesan cheese
- (optional)

In a large skillet, cook pepperoni until edges curl. Add onion and
green pepper; cook until vegetables are crisp-tender. In a large
bowl, toss together spaghetti, cheeses, tomato, and oregano; add to
skillet. Heat through; sprinkle with additional Parmesan cheese if
desired.

Recipe by Karen Ann Bland, Gove, KS

Recipe FROM: Meals In Minutes, 1998

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