|Creamy Sausage Rigatoni
1 box rigatoni
1 jar spaghetti sauce (i use hunt, sometime less than
1 package ground sausage (the kind that comes in a tube..I use mild)
1 slice bread
cream or milk
the water for the pasta is heating, brown and drain your sausage. add one egg and crumble the bread between your hands to
make breadcrumbs (i recommend this method instead of storebought breadcrumbs, its much softer) mix them together and cook
until the egg is cooked.add a dash or two of cream or milk (optional)and a quater cup of parmesan next add your sauce and
allow it simmer while your pasta is cooking. when it's al dente, drain and add your sauce. At this point you can place it
in a casserole dish and bake with cheese on top, or simply eat it as is. It sounds simple, but the sauce is really creamy
Preheat oven to 400 and generously butter 5 or 6 ramekins or a muffin
tin. Put the empty butter ramekins or tin into the oven to preheat.
Break 3 eggs into a bowl
Sift 1 cup flour and
1 tsp salt into the eggs and mix well (it will be very gooey)
Slowly add 1 cup milk stirring for a smooth batter.
Add 3 Tbsp of melted butter and mix.
Pour batter into the heated ramekins or tin and bake at 400 for 20 minutes. Then
reduce heat to 350 and bake an additional 15 minutes. Serve immediately with drizzled honey.
1 C all
purpose flour (can use whole-wheat)
1 C rolled oats
1/2 C sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
C wheat germ (optional)
1/4 tsp. salt
2 egg whites
2 C mashed bananas (about 4 small)
2 tbsp. vegetable oil
C fresh or frozen blueberries
Preheat oven to 375F. Grease 12 muffin cups (it actually made 14 for
flour, oats, sugar, baking powder, baking soda, wheat
germ and salt in a large bowl. Stir well. Combine egg whites,
and oil in a medium bowl. Beat with an electric mixer set at
medium speed until well mixed, about 1 minutes. Stir egg
into flor mixture, mixing just until moistened. Add blueberries,
stir gently. Fill miffin cups 2/3 full with
batter. Bake until tops
spring back when lightly touched, about 20 minutes.
(c)2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved
1 1/2 cups milk
1/4 cup vegetable shortening
1/4 cup sugar
1/4 cup mashed potatoes
1 package (about 2 teaspoons) dry active yeast
1/4 cup warm water
3 1/2 cups all-purpose flour, plus more for dipping cutters
1 1/4 teaspoons salt
1/2 teaspoon baking powder
oil cooking spray
1 large egg
1/2 teaspoon pure vanilla
Vegetable oil, for frying
Maple Orange Glaze,
Chocolate Glaze, recipe follows
Place milk in a medium saucepan over medium heat. Bring just to a boil, and
remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm. In the bowl of an electric mixer fitted
with the paddle attachment, place yeast and warm water (105 degrees to 115 degrees). Beat on low speed to combine. Turn off
mixer, and let stand until creamy, about 5 minutes. Place flour, salt, and baking powder in a medium bowl; whisk to combine,
and set aside. Spray a large bowl with cooking spray; set aside. Add the milk mixture to the yeast mixture, and beat on the
lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest
speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and
let dough to rise until it doubles in bulk, about 2 hours. Spray 2 sheets of parchment with cooking spray. Roll the dough
out between the parchment to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes. Remove top layer of
parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before
each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut. Line a baking sheet with paper towels; set
aside. Heat 4 inches of oil in a large stockpot to 375 degrees F. Working in batches so as not to crowd the pan, fry doughnuts
until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool.
Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkes,
if desired. Turn right side up to air dry.
Maple Orange Glaze:
1/2 cup unsalted butter, melted
1 1/2 cups confectioners' sugar
1/4 cup pure maple syrup
2 tablespoons orange juice
orange, zested (about 2 tablespoons)
3 drops red food coloring
3 drops yellow food coloring
In a bowl, combine all ingredients. Mix until smooth.
Yield: 2 cups
3 ounces unsweetened chocolate, coarsely chopped
3 tablespoons unsalted butter
2 cups confectioners' sugar
2 tablespoons corn syrup
2 tablespoons orange juice
5 tablespoons hot water
In a heat-proof bowl or the top of a double boiler set over a pot of simmering water, melt chocolate and butter. Remove from
heat, and add remaining ingredients and 5 tablespoons hot water. Whisk until smooth.
Yield: 2 cups
Yield: 1 dozen
Prep Time: 30 minutes
Inactive Prep Time: 2 hours 25 minutes
Cook Time: 25 minutes
It is so easy! You just make a regular pie crust. If
you don't want to make one from scratch, those "Pillsbury All-ready Pie Crusts" aren't bad. I cook some chicken, probably
a couple chicken breasts per pie, in water to cover the chicken. Add some onions, cut up really small, celery cut up
really small, and let it stew. Then in a different saucepan, boil for a couple minutes, a couple potatoes and some carrots.
You can put whatever you like. I hate green beans, so I just can't put them in there! Drain those vegies.
Put some chicken boullion or soup base (I like that kind at Costco in the little plastic tub) and thicken the chicken pot
with a little cornstarch and water mixed together. OH, yeah, cut the chicken up after it cooks! Mix it all together,
and pour into the pie shell. Then I put frozen corn and peas in it. They don't need to cook first. Put the
top crust on, and bake.
2 cubes butter
12oz. choc. chips
1 tsp. vanilla
1lb. powdered sugar
1and a half cups walnuts (opt.)
Melt butter and chocolate chips together. Beat eggs and vanilla in another bowl.
Add powdered sugar and blend well. Add last three ingredients to the butter and choc. chips and beat till fluffy. Stir in
nuts if desired. Butter cookie sheet or 9x13 pan. Spread fudge in pan and refrigerate until hardens. Eat and enjoy!