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Pasta Information: Recipes
by Hallie Du Preez

Now For Some Great Pasta Recipes

Three Cheese and Mushroom Lasagna
Salmon and Risoni Bonbons
Sweet Pink Pasta with White Chocolate Sauce

                     *  Exported from  MasterCook  *

                        Salmon and Risoni Bonbons

Recipe By     : Australian Women's Weekly Pasta Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare                        New Imports
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Crepes**
     1/2  cup           all-purpose flour
   2      teaspoons     tomato paste
   2                    eggs -- lightly beaten
     3/4  cup           milk
                        **Other**
  16                    long fresh chives
  20      grams         butter -- melted
   1      tablespoon    chopped fresh chives
   1                    garlic clove -- crushed
                        **Filling**
     1/2  cup           risoni pasta
                        or orzo (small grain-like pastas)
 210      grams         canned salmon -- drained well
                        and mashed
   2      tablespoons   horseradish sauce
   1                    green shallot -- finely chopped
   2      tablespoons   sour cream

Crepes:  Sift the flour into a bowl.  Combine the tomato paste, 
eggs and milk; gradually stir into the flour.  Beat until smooth 
or process in a food processor.  Cover and set aside for 30 
minutes.

Meanwhile, prepare the filling.  Boil the risoni, uncovered, in 
a large pot of water until just tender. Drain well.

Mix the cooked pasta, salmon, horseradish, shallot and sour 
cream in a bowl.  Pour, 2 to 3 tablespoons of the batter into a 
hot greased heavy crepe or frying pan.  Cook until light brown 
underneath then turn and brown the other side.  Repeat until all 
the batter is used - you will need 8 crepes in all.

Divide the filling into 8 portions and lay each portion along 
one side of each crepe.  Roll the crepes up as tightly and 
firmly as you can.  Drop the long chives into a pot of boiling 
water, then drain.  Tie a chive around each end of the rolled 
crepes (or bonbons).  Place the rolled and tied bonbons on a 
lightly greased baking pan and cover loosely with foil.

Just before serving heat the bonbons in a moderate 350°F. 
(180°C.) oven for about 10 minutes.  Brush with a mixture of 
melted butter, chopped chives and crushed garlic.

Makes 4 servings.  Can be made 2 days ahead and stored, covered, 
in the refrigerator.

Note - 454 grams = 1 pound; 30 grams = 1 ounce.

From the Australian Women's Weekly Pasta Cookbook; 1995; 
ISBN 0 949128 35 X.  MasterCook formatting by Hallie.

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

                     *  Exported from  MasterCook  *

               Sweet Pink Pasta with White Chocolate Sauce

Recipe By     : Australian Women's Weekly - Pasta Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare                        New Imports
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Pasta**
   1      cup           all-purpose flour
   2      tablespoons   powdered sugar
   1                    egg -- lightly beaten
                        Red food coloring
                        **White Chocolate Sauce**
     1/2  cup           milk
     1/2  cup           cream
 250      grams         white chocolate -- grated
   2      teaspoons     Kahlua
   1      pinch         ground nutmeg

Sift the flour and powdered icing sugar together.  Place in a 
food processor;  add the lightly beaten egg and one small drop 
of food coloring.  Process until it forms a ball.

Transfer the dough to a lightly floured surface and knead by 
hand until smooth and the coloring is evenly distributed 
throughout.  If you want the color to be a deeper pink knead in 
more food coloring

Set the pasta machine to it's thickest setting and pass the 
dough through once.  Fold the dough in half and pass it through 
again. Repeat this several times until the dough is 1mm thick.  
If you don't have a pasta machine you will have to do this by 
hand using a rolling pin.

Cut the dough into 1-cm wide strips, either by hand or with the
fettuccini attachment on the pasta machine.

Bring water to boiling in a large pot.  Add the pasta and boil, 
uncovered, for 5 minutes or until the pasta is just tender. 
Drain.

White Chocolate Sauce:  Place the milk and cream in a saucepan 
and heat - but do NOT boil.  Remove from the heat and stir in 
the chocolate until it is melted.  Stir in the liqueur and the 
nutmeg.

Serve the pasta warm with the warm sauce.  The pasta and the 
sauce can both be made a day ahead and stored, covered, in the 
refrigerator.

Makes 4 servings. Per serving - 561.3 calories.

Note - 454 grams = 1 pound; 30 grams = 1 ounce.

From the Australian Women's Weekly Pasta Cookbook; 1995; 
ISBN 0 949128 35 X.  MasterCook formatting by Hallie.

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

                     *  Exported from  MasterCook  *

                    Three Cheese and Mushroom Lasagna

Recipe By     : Australian Women's Weekly Pasta Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Fareshare                        New Imports
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1                    onion -- chopped
   2                    garlic cloves -- crushed
   1                    red bell pepper -- chopped
 300      grams         mushrooms -- sliced
 410      grams         canned tomatoes
   1      tablespoon    sugar
     1/4  cup           tomato paste
   1      cup           water
     1/2  teaspoon      Vecon -- see note
 250      grams         cream cheese -- (1/2 pound)
 250      grams         cottage cheese -- (1/2 pound)
 250      grams         spinach lasagna  pasta sheets -- (1/2 pound)
  20                    spinach leaves
 250      grams         sharp cheddar cheese -- grated (2 cups)

Note - according to the book Vecon is a natural vegetable stock 
paste available in health food stores.  I am not familiar with 
it and will be tempted to try using miso paste when I make this 
dish.

For conversion: 454 grams = 1 pound.

I don't think the measurements for this particular dish need to 
be exact anyway.

Lightly grease a shallow ovenproof 8-cup capacity dish. Heat 
olive oil in a saute pan and cook the onion, garlic and pepper 
until the onion is soft; stir frequently.  Add the sliced 
mushrooms.  Crush the canned tomatoes and add them together with 
their juice.  Add the sugar, tomato paste, water and Vecon.  
Simmer, uncovered, for about 30 minutes or until thickened.

In the bowl of an electric mixer beat the cream cheese and 
cottage cheese until smooth.  Bring a large pot of water to the 
boil; add the pasta and boil, uncovered, until just tender. 
Drain.

Spread a little bit of the tomato mixture over the bottom of the 
prepared oven-proof dish.  Cover with one layer of cooked pasta.
Spread one third of the cheese mixture over the pasta, then top 
with some of the spinach leaves.  Spread one third of the 
remaining tomato mixture over the leaves.  Add another layer of 
pasta.  Repeat the layers, ending with the tomato mixture.

Cover the dish with a lid or foil and bake in a 350°F (180°C) 
oven for about 1 hour.  At the end of this time sprinkle the 
grated cheddar cheese over the top and bake uncovered for 
another 20 minutes or until lightly browned.

Makes 6 servings.  Can be made 2 days ahead and held, covered, 
in the refrigerator.

From the Australian Women's Weekly Pasta Cookbook; 1995; 
ISBN 0 949128 35 X.  MasterCook formatting by Hallie.

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