In this issue:

Wednesday's O.A.M.C. Recipe: *Inside Out Ravioli*
Requests & Replies from Subscribers:   Caesar Dressing

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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             Main Dish
O.A.M.C.                            Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound 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
1 cup 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 back for 30 minutes at 350 degrees F.

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

Per Serving (excluding unknown items): 376 Calories; 17g Fat (41.4% calories from
fat); 23g Protein; 32g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 921mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I would love ideas on using Rice-a-Roni. I have a case of it that a friend gave
to me, and I am sure there must be recipes for using it for something besides
just a side dish.

Randi
   

  
Does anybody know how to make wontons? I love these little tasties and want to
try making some. Thanks!

Katie
   

Kaylin,

I love going out for lo-mien and thought I would try making my own. What kind of
noodles do I use, and what else do I do? Thanks for any recipes you can send.

Cyndi
  

~ Subscriber Responses ~
 

 
I think this is what Mary in Azusa is looking for.

Apricot Bars

1 1/2 c. sifted all-purpose flour
1 t. baking powder
1/4 t. salt
1 1/2 c. quick cooking rolled oats
1 c. brown sugar
3/4 c. butter
3/4 c. apricot preserves

Heat oven to 375 degrees.
Sift together dry ingredients; stir in oats and sugar. Cut in butter until
crumbly; pat 2/3 of crumbs in 11 x 7 inch pan. Spread with preserves; top with
remaining crumbs. Bake about 35 minutes. Cool. Makes 2 1/2 dozen.

Christine Brown                    cbmahalo@hotmail.com
 

This is for Connie who wanted to know how to make bread on a campfire.

Many, many years ago I had my girl scouts construct an oven and cook biscuits
over a fire. Take a square box about the size of a large toaster oven, with an
attached lid, and big enough for your biscuit pan. Completely cover it inside
and out with heavy duty foil. Also cover the lid- the lid has to cover the front
when it's closed. Straighten three wire coat hangers and poke them through the
sides from one side to the other in the center. This is your shelf. You may
want to use pliers and turn each end down so they don't accidentally slip out.
Put this on a wire rack or grill over coals. Make biscuits from mix and put in
pan and when you think the temp is up in the oven put them on the self and close
the lid. Note: the lid is on the front not the top. After experimenting
awhile you will be able to bake anything you baked at home.

Karen                     tminchew@gt.rr.com 
 

Apricot chicken

4 boneless skinless chicken breasts
4 tbsp apricot preserves
4 tbsp french salad dressing
1/8 tsp ginger
dash lemon juice
salt and pepper

Preheat oven to 350. In a small bowl, combine preserves, dressing, ginger, and
lemon juice; set aside. Place chicken in greased baking dish. Season with salt
and pepper. Top with apricot mixture. Bake at 45 minutes or until meat
thermometer inserted into thickest part of the chicken reaches the appropriate
temperature.

Karlyoh@aol.com
  

Paty asked for a recipe to copy that served in The Keg restaurant chain. First of
all, many chain restaurants have things like their sauces, dressings, soups,
etc., made in a "commercial kitchen", under contract. That may be the case with
The Keg. A Google search turned up one suggestion: ask to buy their Caesar Salad
dressing when eating there.

Here is what another poster said about The Keg's dressing:
"The Keg simply uses the basic Kraft Caesar Salad dressing, mixes it up with
fresh parmesan cheese and croutons." How true that is, I do not know but it is
certainly possible. In case Paty doesn't have a recipe for Caesar Salad salad
dressing, here are a couple:

Caesar Salad Dressing Recipe- no raw eggs Shared by: Karen

1.5 Points Per Serving
Try this one- it's from Moosewood Restaurant Cooks At Home and it's really good.

2 hard boiled eggs
1/3 cup olive oil (preferably extra-virgin)
3 T. fresh lemon juice
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced or pressed (I always use at least 2) ground black pepper
to taste

Peel and chop the hard-boiled eggs. Place all ingredients in a blender and puree
until smooth. Covered and refrigerated, this dressing will keep for about 5 days.
Per 2 oz serving: 217 cal., 3.8 g. protein, 22 g. fat, 1.7 g. carbohydrate, 336 mg
sodium, 120 mg cholesterol

Caesar Dressing

3 tbsp olive oil
1 cloves raw garlic (chopped)
3 cloves roasted garlic (chopped)
2 tsp dry mustard
2 tsp vegetarian Worcestershire sauce
2 tbsp white vinegar
1 tbsp lemon juice
1 tsp fresh ground pepper

I use a Braun hand blender for this but you could use any blender or just mix in
a bowl with a whisk. Put oil, garlic, dry mustard and pepper in first and mix.
Slowly add vinegar, Worcestershire and lemon juice. Last put in pepper to taste.
Whip it up until creamy. Serves 4 to 6  www.recipelink.com/msgid/149826

Jack Poulter On an Island in the Pacific                        jpoulter@islandnet.com  
 

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