In this issue:

Wednesday's O.A.M.C. Recipe: *Inside-Out Ravioli*
Requests & Replies from Subscribers:  Millionaire Pie

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* Exported from MasterCook *

Inside-Out Ravioli

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beef                   Casserole
                      Cheese              Low Carb
                      Main Dish          O.A.M.C.
                      Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Ground Beef, extra lean
1 medium Onion -- chopped
3 cloves Garlic -- minced
16 ounces Tomato Sauce
6 ounces Tomato Paste
1 tablespoon Parsley -- dried
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
6 ounces Rigatoni -- pasta, uncooked
10 ounces Spinach, frozen -- chopped
2 cups Cheddar Cheese -- shredded
1/2 cup Bread Crumbs -- soft
2 medium Eggs -- beaten
1/4 cup Parmesan Cheese -- grated

Brown ground beef, garlic and onion in a large skillet. Drain any excess fat, and add
tomato sauce and tomato paste, parsley, oregano, salt and pepper. Simmer for 10 minutes.
Cook pasta according to package directions until just softened but not quite done. Drain
and rinse with cold water. Put back into pan in which it was cooked. Add cooked spinach,
cheddar cheese, bread crumbs, eggs and parmesan cheese. Spread mixture in a 9 x 13-inch
greased baking dish. Top with meat mixture. Sprinkle more grated parmesan cheese on top.
Bake at 350 degrees F for 30 minutes.

Note: For freezing, undercook pasta to prevent it from becoming soggy. Freeze cooled
casserole for up to 6 months, securely wrapped and labeled. To cook, thaw overnight in
refrigerator and bake for 30 minutes at 350 degrees F.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 499 Calories; 27g Fat (48.4% calories from fat); 32g
Protein; 33g Carbohydrate; 4g Dietary Fiber; 143mg Cholesterol; 1027mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 3 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi!

I need recipes for bar cookies to make for my children's after-school snacks. I don't just
want ANY recipes though- but more healthy ones that are possibly higher in fiber or lower in
sugar, etc. Can any of your readers help me?

Bernie

I tasted a cake at a summer picnic that I really want to recreate. It was a loaf-type cake
with cherries in it that were both red and green. Do you have any idea what this was
called, and where I can get the recipe? Thank you in advance for any help you can give me.

George
 

Kaylin,

This is for any readers who are Pampered Chef fans- I remember going to a party years ago
and eating a big round sandwich that was made on a round stone that had a pepper placed in
the middle- and the pepper had a dipping sauce for the sandwich slices. Now my daughter is
getting married and I think this would be great to serve for her bridal shower. Help!

Sheri
 

~ Subscriber Responses ~
 

BLEU CHEESE DRESSING

4 oz. bleu cheese
1 1/2 c. Miracle Whip
1 (8 oz.) bottle Italian dressing

Crumble cheese. Add Miracle Whip and Italian dressing. Make at least 1 day in advance. Tip:
Use as dip, dressing, or pasta sauce.

Mlibu97@aol.com
 

I think this may be the sweet rice recipe that Gaye is looking for:

Mexican Rice

Not just your plain white rice, this dish has a lot of flavor and texture. Rice is inexpensive, and easy to find so you can make this dish as often as you like. To make it a main dish, add in 1-2 cups of cooked chicken or turkey.

2 cups white rice, soaked for 20 minutes in warm water
1 small onion, peeled and chopped
3 cloves of garlic, peeled and finely chopped
4 1/2 cups water
1/8 cup oil
1/2 small Chile (Jalapeño or Serrano work well) seeded and finely chopped (optional)
1/3 cup peas , frozen (optional)
1/3 cup carrots, frozen, chopped (optional)
1 /2 teaspoon salt

After soaking, to remove the starch from the rice, rinse until water runs clear. In a large
saucepan, add rice, garlic, onion and chile. Sauté over medium heat until rice starts to
slightly brown, about 10 minutes. Add in water and vegetables and bring to a boil. Cook
uncovered for 10 minutes, then cover and reduce heat to medium-low and simmer for another 10
minutes. Check rice and simmer for an additional 5 minute if necessary. OPTIONAL- If adding
meat, add it during the last 10 minutes of cooking.

Wendy from Mississauga, Canada                      wjhymus@rogers.com
 

Below are some good and easy summer pies:

Kool-Aid Pie

1 (14 ounce) can sweetened condensed milk
16 ounces Cool Whip
1 (3 ounce) package Kool-Aid
1 graham cracker crust

In a bowl, mix all ingredients except crust. Pour mixture into pie crust. Refrigerate to set
up for a couple hours.


Easy Lemon (or Lime) Pie (We prefer this one over the one above)

Chill time 4 hours to overnight

1 prepared or homemade graham cracker crust
1 6 ounce can frozen lemonade (or limeade) thawed
1 can SWEETENED Condensed milk (Eagle Brand)
1 small container Cool Whip thawed
few drops yellow or green food coloring if desired

Mix sweetened condensed milk and lemonade to blend and food coloring if used. Fold in cool
whip. Pour mixture into prepared pie crust. Chill for 4 hours or overnight before serving.


Millionaire Pie

8 ounces cream cheese, softened
1/2 cup sugar
8-ounce can of crushed pineapple, undrained
1 cup grated coconut
1 cup chopped pecans
8-ounce carton of whipped topping, thawed
1 prepared 9-inch pastry shell (I sometimes put into 2 graham cracker crusts)
Cream together the softened cream cheese and the sugar with an electric mixer, letting the
mixer run for 3 or 4 minutes on high speed.

Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.
Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below). Pile filling into a prepared pie shell, and chill for several hours.

Marilyn in Texas                    maripete@eastex.net
 

Re- What goes with Peanut Butter Sandwich Bar for Kathy:

Fruit goes with peanut butter. Sliced firm peaches or nectarines, apple slices, large seedless grapes halved and if you ask my son whose favorite vegetable for years was Alfalfa Sprouts, Alfalfa Sprouts and crunchy peanut butter on buttered bread makes an outstanding sandwich. Cantaloupe and honey dew melon cut in thin wedges are also good spread with peanut butter. My son also likes to mix chocolate drink mix (Nestlé's Quick or the like) with peanut butter and eat it on buttered bread. You can also offer cut vegetables, celery, carrots, jicama to fill or dip into peanut butter. Peanut butter cookies for dessert are good or Peanut Butter Cake (recipe follows) or Cream of Peanut Butter Soup (recipe follows).
Cream of Peanut Soup is good also.

Peanut Butter Cake with Fluffy Chocolate Frosting

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Fluffy Chocolate Frosting (see recipe below) (I use canned frosting)
1/2 cup chopped dry-roasted peanuts, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease two
9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the
excess flour. Set the pans aside. (I make this in a 9X13 pan for potlucks and such.)

2. Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down
the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2
minutes more, scraping the sides down again if needed. The batter should look well combined.
Divide the batter evenly between the prepared pans, smoothing it out with the rubber
spatula. Place the pans in the oven, side by side.

3. Bake the cakes until they spring back when lightly pressed with your finger, 23 to 28
minutes. Remove the pans from the oven and place them on a wire racks to cool for 10
minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then
invert again onto another rack so that the cakes are right side up. Allow to cool
completely, 30 minutes more.

4. Meanwhile, prepare the Fluffy Chocolate Frosting. (see ingredients below)
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting.
Place the second layer, right side up on top of the first layer and frost the top and sides
of the cake with clean, smooth strokes. Scatter the chopped peanuts on top of the cake, then
slice and serve.

*Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3
days, or in the refrigerator for up to one week. Or freeze it, wrapped in aluminum foil or
in a cake saver, for up to six months. Thaw the cake overnight in the refrigerator before
serving.

Frosting

2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
8 tablespoons (1stick) butter at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

1. Place cocoa powder in a larger mixing bowl and pour boiling water over it. Stir with a
wooden spoon until cocoa comes out in a soft mass. Add the butter and blend with an electric
mixer on low speed for 30 seconds, until combined. Place sugar and vanilla in bowl and beat
with the mixer on low speed for another minute. Increase speed to medium and beat until
frosting lightens and is fluffy, 2 minutes more. Add more boiling water, a teaspoons at a
time, or more sugar a tablespoon at a time if the frosting is too thick or thin.

2. Use frosting on top and sides of your cake.
Used by permission. From the Chocolate Cake Mix Doctor, by Anne Byrn, Copyright 2001.


Cream of Peanut Soup
From King's Arms Tavern, Colonial Williamsburg, Williamsburg, Virginia
Serves 10-12

¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock* (or low-salt canned chicken stock)
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
Finely chopped salted peanuts, for garnish

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery
and cook, stirring often, until softened, three-five minutes. Stir in flour and cook two
minutes longer. Pour in the chicken stock, increase the heat to high, and bring to a boil,
stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly
reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain,
pushing hard on the solids to extract as much flavor as possible. Return the liquid to the
sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm over low heat,
whisking often, for about five minutes. Do not boil. Serve warm, garnished with the chopped
peanuts.

Mary in Azusa                       Tis1947@aol.com
 

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