Penne Rigate alla Prociutto
Ok..so you see that we used styrofoam plates today. It doesn’t happen often but it’s nice to not have as much clean up occasionally. The Rigate was amazing..it was everything I expected and more. I was inspired by a different recipe…changed it up to suit my family and they all loved it. Three cheers to the Italians…they do know their pasta!!! The cheesy bread…WOW! I could eat that with anything….or just by itself. I do believe I did well tonight. 🙂
If anyone is interested in the recipes..let me know. I don’t have time to post them this evening, so..just let me know. The cheesy bread would be a great addition on Super Bowl Sunday!
Update:Recipes are up! Penne Rigate alla Prociutto and Cheesy Bread.
Turkey Pot Pie
With a large family and lots of leftovers from Thanksgiving dinner…we still have turkey. So today I will be making: Turkey Pot Pie! I am including the recipe for all of you that would like to try it as well. If you don’t have any turkey left..use chicken. This is sooo good!
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup finely shredded cheddar cheese
* 2/3 cup shortening
* 1 tablespoon cold butter
* 3 to 4 tablespoons cold water
* 1 cup cubed peeled potatoes
* 1/2 cup thinly sliced carrots
* 1/3 cup chopped celery (I don’t like celery…so this will be excluded in mine.)
* 1/4 cup chopped onion
* 1 tablespoon butter
* 1 garlic clove, minced
* 1 cup Chicken Broth (I saved my turkey broth for this purpose.)
* 2 tablespoons all-purpose flour
* 1/2 cup milk (whole or 2%)
* 1-1/2 cups cubed cooked turkey
* 1/2 cup frozen peas, thawed (may used canned, drained)
* 1/2 cup frozen corn, thawed (may used canned, drained)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Combine flour and salt; blend. Add cheese; using a pastry blender..(fork works) blend until fine crumbs form. Add shortening and butter; blend until coarse crumbs form. Gradually add water until dough forms a ball. (If you have a processor…this is a little easier process. Or you can use a pie crust left over from Thanksgiving pie plans!)
* Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
* For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
* Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
* Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
With a move behind me and at a loss without my cookbooks. ( These got left behind in storage) I didn’t remember exactly how much of what was in my sweet potatoes. So..I was searching the web to find a similar recipe and found this one. It is (I am pretty sure) the exact same one I have made the last two years! Hope you enjoy!!
There couldn’t be an easier way to make an elegant sweet potato side dish. Canned sweet potatoes are a huge time-saver, and when they’re mixed and baked with a few ingredients and topped with pecans…mmm mmm!
1 cup chopped pecans
1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 cup (1 stick) butter, softened, divided
1/4 cup sweetened flaked coconut (optional)
2 (29-ounce) cans sweet potatoes, drained and mashed
3/4 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1. Preheat oven to 350°F. Coat a 3-quart casserole dish with cooking spray.
2. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly then set aside.
3. In a large bowl, combine remaining ingredients, including remaining 1/4 cup butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.
4. Bake 45 to 50 minutes, or until bubbly and heated through.
P.S. I don’t put in the coconut and I use brown sugar not granulated. Those are my changes. 🙂 Enjoy!