Basic Tortellini Recipe

Making Homemade Pasta - Taste of Home Magazine

Precise step by step instructions in English 8)

Noodle Basics

Fresh pasta contains only three ingredients: flour, salt, and eggs.

• Semolina, a high-protein flour made from Durum wheat, makes better pasta than all-purpose flour. It creates a stronger gluten structure, allowing for more pliable dough.
• Salt provides flavor, and the eggs create richer dough, along with binding the dough together.
• Olive oil is sometimes added for flavor, or, if the pasta is to be dried, water is used instead of eggs.

Top 20 Homemade "Allrecipes" Pasta Recipes

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Mixing

Kneading the dough creates the important gluten structure that holds the pasta together. Using a stand mixer with a dough hook simplifies the process: just add the ingredients and mix. Kneading by hand takes more effort, but is still quite enjoyable (and a good workout).

• Start with a large, clean work surface. Make a mound of the flour and salt with a well in the middle.
• Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
• Knead the dough until it is soft and pliable. This might take several minutes.

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Rolling

A pasta machine is a pasta maker's best friend. Just follow these tips for flawless dough:

• Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
• Work the dough through the settings of the machine until the desired thickness is reached.
• Four hands are better than two: enlisting some help with turning the handle of the pasta machine will make this job much easier.
• If you're working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

Rolling by hand works, too, and can easily be done with just a rolling pin and a large work surface.

• Just as with a pasta machine, roll the pasta dough flat, fold into thirds, and roll flat again, until the dough is shiny and elastic.
• Make sure the dough is in small enough batches to be workable. (Slightly smaller than your fist is a good gauge.) Keep extra dough covered in plastic until you're ready to work with it.
• Roll to the final thickness, and form desired shape.

Try these recipes for fresh pasta:

Unique Spinach Noodles Fresh Semolina and Egg Pasta Egg Noodles Homemade Noodles Spelt Noodles Homemade Egg Noodles Eggless Pasta

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Shaping

Fresh pasta allows you to choose your favorite shape of pasta, in any size you choose.

• Any sort of thin, flat pasta is possible when making pasta by hand, including lasagna, fettuccine, or linguine.
• Complex shapes, such as penne, spaghetti, or macaroni requite special cutters and attachments added to the pasta machine.
• Filled pastas, such as ravioli or tortellini, are perfect for fresh-made pasta. You can fill them with anything you choose, and create the best pairing possible between filling and sauce.

Try these ravioli and filled pasta recipes:

Smoked Salmon Ravioli Pumpkin Ravioli with Hazelnut Cream Sauce Afghan Beef Raviolis (Mantwo)

Kitchen Aid instructions

Homemade pasta lessons from the Italians!

Autumn Tea

made by Lois W.

5 tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/3 cup lemon juice
1/2 cup sugar
1/4 tsp pumpkin pie spice

Brew tea in boiling water for 8-9 minutes
Add rest of ingredients.
Serve warm or cold. 

Mixed Bery Cobbler (Low Fat)

brought by Jerra H.

1/2 cup sugar
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 cup skim milk (I usually use Almond milk)
1 egg white (I used 1 "flax egg" ----->1 egg =1T ground flax & 3 T water)
2 cups blackberries (or other mixed berries)

Preheat oven to 350 degrees and spray 7" x 9" pan.
In medium bowl mix all ingredients together well,
except blackberries and pour into pan.
Place blackberries on top of the batter.
(If frozen, allow them to partially defrost.)
Bake around 45-50 minutes or until golden brown. 

Mocha Pie

brought by Amy S.

Crust:
25 Oreos
3/4 stick of butter

-Crush Oreos in a food processor and pour melted butter over the crumbs. Press into a greased pie dish to form pie crust.

Filling:
1 Cup chocolate chips
8 oz. cream cheese
1/3 cup brown sugar
1 TBS instant coffee dissolved
1/8 tsp salt
1 tsp vanilla
2 eggs separated
1/4 cup brown sugar
2 Cups whipped cream

-Beat egg whites until soft peaks form
-Beat in 1/4 cups brown sugar until soft peaks form again; set aside
-Melt chocolate chips; set aside
-Beat cream cheese, brown sugar, coffee, vanilla, and salt on low speed until smooth
-Add eggs yolks and melted chocolate and beat till smooth
-Fold in egg whites and whipped cream
-Pour in pie shell and freeze 8 hours
-Garnish with whipped cream and hot fudge

Crescent Roll Cake

brought by Lindsay M.

Ingredients:
2  8oz (16 oz.)  pkgs of cream cheese
1/2 cup of sugar
1 egg yok (save the whites to brush over top)
2 cans of crescent rolls (1 for top/ 1 for bottom)
1 tsp vanilla
-Mix cream cheese, sugar,  vanilla and egg yolk until creamy.
-Lay down 1 can of crescent rolls.
-Put cream cheese mixture in between.
-Put 1 roll of crescent rolls on top.

Bake at 350 degrees for 20-30 minutes

Icing:
1 cup powdered sugar
3 tbs milk
1 tsp vanilla

Pumpkin Crunch Dessert

brought by Robin W.

1 box yellow cake mix

1 can (15oz.) solid pack pumpkin

1 can evaporated milk

3 lg. eggs

1 c. butter (melted)

1 ½ c sugar

1 t. cinnamon

½ t. salt

½ c. chopped pecans

Whipped topping for garnish

Prepare oven to 350.  Spray bottom of 9x13 pan.  Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.  Pour into baking pan.  Sprinkle dry cake mix evenly over the pumpkin mixture.  Top with chopped pecans.  Drizzle melted butter over pecans.  Bake for 50-55 minutes or until golden brown.  Cool, served chilled.  Top with whipped topping when served. 

It is also good served warm.  You can also add a little nutmeg to the pumpkin mixture. 

For larger crowd, it can be made in a 10x15 pan.  Double everything for the pumpkin mixture but use the same amount of pecans and butter.  Serves 15-18 this way and the pumpkin layer is thicker.  Bake 15-20 minutes longer.

Pumpkin iced cookies

brought by Sarah K.

Ingredients:
2 1/2 cups all purpse flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup softened butter
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:
2 cups confectioners sugar
3 tbs milk
1 tbs milted butter
1 tsp vanilla extract

1. Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.

2. In medium bowl, cream butter and sugar.
Add pumpkin, egg, and vanilla.
Beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonful, flatten slightly.

3. Bake 15-20 minutes.
Cool cookies, then drizzle glaze with fork.

4. Glaze: combine confectioners sugar, milk, butter, and vanilla.
Add ,milk as needed to achieve drizzling consistency.

Cranberry Orange Pound Cake

(by Sheree Swistun, Winnipeg, Manitoba)
made by Lois W.

1 1/2 cups butter (no substitutes), softened
2 3/4 cups sugar
6 eggs
1 tsp vanilla extract
2 1/2 ts grated orange peel
3 cups all purpose flour
1 tsp baking poder
1/2 tsp salt
1 cup (8 oz) sour cream
1 1/2 cup chopped fresh or frozen cranberries

Vanilla Butter Sauce:
1 cup sugar
1 tbs all purpose flour
1/2 cup half & half cream
1/2 cup butter (no substitutes), softened
1/2 tsp vanilla extract

In a mixing bowl, cram butter.
Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Fold in cranberries. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 65-70 minutes or until a wooden pick inserted near the center comes our clean. Cool in pan for 10 minutes; remove to a wire rack and cool completely. In  a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Yield: 16 servings (1 1/2 cups sauce).

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Everything you want to know about spuds...

Go to www.pototoes.com for more info on potoatoes!

Selection & Cooking

SELECT THE RIGHT SPUD

Washington grows the perfect potato for almost every fresh or processed use. Potato characteristics are grouped by variety, by skin color, by shape and by use.Two important qualities of each variety determine the best way to prepare it. These are:

• Starch content
• Moisture content

High starch/low moisture potatoes are also described as having high solids. Washington russet varieties average 20-23 percent solids and are best for baking, mashing, frying or pureeing. The cooked potato is described as dry, fluffy and mealy. This is because the large starch granules absorb the internal moisture as they cook, then expand and burst, creating the mealy texture that results in fluffy baked potatoes, light mashed and pureed potatoes and crisp-outside-fluffy-inside French fries.High starch/low moisture Russet Burbanks are preferred for French frying because their low sugar content keeps them from discoloring as they fry and because starch on the surface of the cut potatoes expands with the heat and dries the surface as it absorbs water from the potato. The result is a crisp skin with a fluffy interior. Fries made from high moisture varieties (reds) go limp because the internal moisture content turns to steam as they cook. Early season Russet Norkotahs, though light-frying, have lower solids than Burbanks, so have to be watched for oil absorption during frying. Norkotahs increase in sugar content during storage, so those coming out of storage in the spring and summer may darken when fried.
Low to medium starch/high to medium moisture potatoes are frequently described as waxy and are preferred for boiling, steaming, braising, stewing, in salads, slices and those preparations where it’s important that the potato pieces hold their shape through the cooking process. Lower starch potatoes (reds, yellows) absorb less water when cooked. Their cells do not separate and swell but remain firm and waxy. These potatoes are described as smooth, creamy and moist.
New Potatoes are freshly harvested tiny potatoes of any variety. Their skin is tender, and they do not need to be peeled. Small round red potatoes are often mistakenly identified as new potatoes. New potatoes are best used soon after harvest, boiled, steamed or roasted.

Variety Cooking Method Russets Whites, Yellows Reds Bake, mash, French fry All-purpose Boil

PURCHASING POTATOES

Whatever the variety, look for potatoes that are firm, smooth and fairly clean. Avoid those with wrinkled or wilted skins, soft dark areas, discoloration, cut or bruised surfaces or greening.When purchasing potatoes consider:

• Storability
• Menu use
• Cooking method
• Plate presentation
• Flavor
• Color

Then specify by:

• Variety
• Size
• Grade
• Number of (50-pound) cartons

For example, for 140 baked potatoes, each to be served on a 10- to 12-inch plate with a 6- to 8-ounce portion of meat or fish, specify:
Washington Norkotahs, 70 count,
Grade No. 1, 2 (50-lb.) cartons

HANDLING

At receiving, check the shipment against specs for variety, size/count, number and condition of boxes.

• Avoid green tinged, sprouted or bruised potatoes.
• Handle with care - do not throw or drop boxes as potatoes can bruise easily.
• Move immediately into proper storage.

STORAGE

The right storage conditions will help potatoes maintain their quality.Store potatoes for all uses except French frying (see below) in a cool (42-45°F), dark, well-ventilated area, away from strong-smelling produce, preferably in closed or covered cartons and on pallets for air circulation.
Store away from other fruits and vegetables, especially onions as they may transfer odors and gases that affect quality.

• DO NOT refrigerate
• DO NOT freeze
• HANDLE carefully - potatoes can bruise
• DO NOT wash potatoes until ready to peel or prepare

Here’s why:
Temperatures warmer than 45°F encourage sprouting and shriveling; colder than 42°F encourage transformation of starch to sugar, which changes the taste and the cooking properties. There is one exception - see Storage for Potatoes to Be French Fried.
Keep them in the dark. Storage in direct light can produce greening (actually the production of chlorophyll) which gives a bitter flavor and, in very large quantities, can be harmful to eat. Trim or peel small green spots before preparation. Discard very green potatoes.
Storage for Potatoes To Be French Fried. For the very best French fries, Washington russet potatoes should be stored at 45°-50°F from harvest until ready to use. If stored at temperatures below 45° (in a refrigerator, for example) the starch turns to sugar and the fries will turn dark, caramelize and soak up the cooking oil, making them greasy when cooked. Potatoes out of storage in the late fall/early winter are best for fresh-cut French fries.
Preparation

• Wash well in warm running water and scrub with clean vegetable brush. Do not break the skin. Scrub new potatoes gently - their skin is tender. Potatoes can be arranged flat in dish racksand run through the dishwasher WITHOUT detergent.
• Trim off any sprouts and peel any green tinged portion.
• Unless recipe directs otherwise, cook with peels on.
• See Basic Cooking Methods (below).

DISCOLORATION

Uncooked cut or peeled potatoes will discolor due to exposure to the air. The potatoes may first turn pink, then brownish, then dark gray. None of the discoloration is harmful and usually disappears during cooking. To prevent discoloration, keep cut potatoes covered with cold water until ready to use - up to two hours. Holding longer than two hours will reduce some of the valuable water soluble nutrients.Cooked potatoes sometimes develop grey/blue/black areas as they cool. Just trim away the discolored portions.
Temperature changes during the growing season may cause some potatoes to develop harmless dark spots in the center. Just cut out and discard - the potatoes are safe to eat.

BASIC COOKING METHODS

When cooking Washington potatoes, remember to:

• Select the variety, grade and size best suited to the cooking method
• Select similar sized potatoes or cut potatoes into similar sizes and shapes for even cooking
• Keep pre-sliced or pre-cut potatoes covered in cold water to prevent discoloration
• When cooking in water, start potatoes in cold water so they will cook evenly

BAKE

(Russets, Grade No. 1)

Foil or not? Not! Experts agree that wrapping potatoes in foil for baking actually increases the cooking time and, because the steam is trapped, makes the skin and flesh soggy.

• Scrub well. Rub each potato lightly with cooking oil.
• Pierce each potato several times with a fork so steam can escape.
• Arrange in an even layer on a baking sheet for easier handling.
• Conventional Oven - Bake at 425°F for 50 to 55 minutes for 90 count.
• Convection Oven - Bake at 375°F for 50 to 55 minutes.

Larger potatoes will take longer to cook. Those cooked on a baking sheet may need turning for even cooking. Potatoes are done if tender when pierced with a fork and the internal temperaturereaches 210°F. Keep in a warming drawer or under a heat lamp for no more than 20 minutes before serving. Wrapping potatoes in foil after cooking does help hold temperature, but will also soften skin.
To serve, cut cross in top, then squeeze ends and push to center. Fluff center with a fork.

STEAM

(Reds, Whites, Yellows, Blues, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)

Scrub well. Place on rack over 1/2 inch boiling water or in steamer tray. Cover tightly or close steamer. Steam until tender.

• Pressure Steamer - 25 to 30 minutes for 6 pounds.
• Convection Steamer - 40 to 45 minutes for 6 pounds.

Potatoes to be steamed can be peeled before or after cooking.

BOIL

(All Varieties, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)

Scrub well. Cut into quarters or even-sized pieces. Put in pot and add cold water to completely cover potatoes. Add salt. Heat to boiling, then reduce heat and simmer until tender when pierced with a fork, 20 to 30 minutes, depending on size. Drain thoroughly.To dry potatoes before mashing or other preparations, return to pot and place, uncovered, over very low heat OR return to pot and place paper towel or cloth towel between pot and lid OR arrange in single layer on sheet pan and hold in warm oven. Remove skin as soon as potatoes are cool enough to handle.
Note: for preparations using distinct pieces, drain in small portions. Dumping a large amount into a colander to drain will crush pieces at bottom of colander - not a problem for mashed or pureed potatoes, but not good for salad pieces.

FRENCH FRYING

(Russets, Grade No. 2)

See Storage and be sure potatoes have been stored between 45°-50°F.Scrub potatoes well. Peel or not? Some menus now feature fries with peel on. Cut into desired shape - usually 3/8-inch thick. For crisp finished fries, chill peeled, cut potatoes in cold water to cover, with lemon juice or vinegar (1 ounce per gallon water) added to water to prevent darkening, for 1/2 to 2 hours before frying. Rinse, then drain well or spin dry and dry on paper towels. (Any moisture on potatoes will cause oil to spatter and can be dangerous.)
Heat high quality vegetable oil in 5-gallon fryer to 375°F. Add 2 pounds prepared potatoes to fryer basket, put into hot oil and cook until golden brown and cooked through, about 4 to 5 minutes.
Lift basket out of oil and drain. Turn into paper towel-lined pan. Season with salt.
For Blanched or Double Fried Potatoes, prepare as above. Blanch by frying at 350°F until tender but not brown, about 2 to 3 minutes. Drain well and turn out onto paper towels. Let cool to room temperature or refrigerate, uncovered, until ready to fry for service. At service time, deep fry at 375°F until golden brown and crisp, about 2 minutes. Drain well. Season with salt.
Do not hold under warming lights or in warming cabinet more than 5 minutes.
Note: Do not salt potatoes before frying or while in fryer. Salt causes the oil to break down.

ROAST

(Russets, Reds, Yellows, Whites, Blues, Grade No. 1 or 2 depending on if peeled and cut)

Scrub potatoes well. Peel or not, depending on desired usage and appearance. Dry peeled potatoes. Leave whole or cut into even-sized pieces. Brush or toss with vegetable oil or other fat (roast drippings, clarified butter, poultry fat) and salt. Sprinkle with herbs, if desired. Pierce whole potatoes. Arrange in single layer in roasting pan, leaving a little space between each potato for even browning. Roast at 425°F in conventional oven, stirring several times for even browning, until tender, about 1 hour for 6-ounce potatoes.

MASH

(Russets, Whites, Yellows, Grade No. 2)

Scrub potatoes well. Pare or not. Cut into quarters or even sized chunks and cook as follows: (times are based on 6 pounds of potatoes)

• Steam jacketed kettle in boiling salted water to cover until tender, about 20 to 30 minutes, depending on size. Start in cold water for even cooking.
• Pressure steamer - 25 to 30 minutes.
• Convection steamer - 40 to 45 minutes.
• Range top in boiling salted water to cover, until tender, about 60 minutes. Start in cold water for even cooking.

Drain well, keep hot. Turn into mixer bowl and add hot milk, butter, salt and pepper. Whip 1 minute at low speed and 1 minute at high speed. Never over beat as that will breakdown the starch, and potatoes will become shiny and sticky.For fluffier mashed potatoes, press potatoes through food grinder, food mill or ricer before mixing, or hand mash, then mix with hot milk, butter salt and pepper. Hold mashed potatoes, covered, on preheated steam table or warmer or in water bath for no more than 60 minutes.
To prepare mashed potatoes from leftover baked/cooked potatoes, steam until heated through, then mash as above.

SAUTÉ: HOME FRIES, PANCAKES, HASH BROWNS, ANNA

(Whites, Yellows, Reds, Grade No. 2)

Scrub potatoes well. Pare or not. Hold in cold water if prepared in advance, then drain well and pat dry. Par-cook by boiling or steaming, if desired. Cut into 1/4- to 1/2-inch slices, shreds or 3/4-inch cubes. Use skillet large enough to hold potatoes without crowding. Add enough oil to skillet to cover bottom and heat until oil is hot. Arrange potatoes in single layer in skillet. Cover and cook over medium heat until browned and tender, about 10 minutes if not pre-cooked. Stir or shake pan to brown potatoes evenly.Cook hash browns on 375°F grill. Do not hold more than 5 to 10 minutes before serving.

MICROWAVE BAKE

(Russets, Grade No. 1)

Scrub potatoes and pierce as for baked potatoes. Wrap each potato in microwave safe paper towel. Place end to end in single layer in circle in oven with about 1 inch between each potato. Cooking time will vary with size of potato and wattage of oven. Microwave on High.Turn potatoes over and change position in the oven halfway through the cooking time. Let stand, still in paper towels, 5 minutes to complete cooking. Times below are for 8-ounce potatoes in 1000 watt oven

• 1 potato — 5 minutes.
• potatoes — 7 - 8 minutes.
• potatoes — 13 - 15 minutes.

SCALLOPED/AU GRATIN

(Reds, Yellows, Whites, Grade No.2)

Scrub, peel and slice potatoes 1/8- to 1/16-inch thick and layer in buttered or oiled hotel pans. Par-cook potatoes in liquid to be used for sauce, if desired, to shorten total baking time. Drain par-cooked potatoes, reserving liquid to prepare white or cheese sauce. Pour hot white or cheese sauce over potatoes in pans, shaking pans gently to distribute liquid. Scatter buttered bread crumbs over top for au gratin potatoes.Bake at 325°F in conventional oven until potatoes are tender and top is golden brown, about 1 hour. If potatoes are done before top browns, run under salamander or broiler to brown top. Let stand about 10 minutes before cutting squares to serve.

Pumpkin Torte

INGREDIENTS:

1 package yellow cake mix

1 can (15 oz.) pumpkin – note: will be Divided

½ cup milk

1/3 cup vegetable oil

4 eggs                 

1 ½ teaspoon pumpkin pie spice – note: will be Divided

1 package (8 oz.) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 oz.) cool whip, thawed

¼ cup caramel ice cream topping

1/3 cup chopped pecans

DIRECTIONS:

Mix cake mix and only 1 cup pumpkin, milk, oil, eggs, and only 1 teaspoon of pumpkin pie spice. Using an electric mixer, beat on low speed for 30 seconds. Then switch to medium speed and beat for 2 minutes. Pour into 2 greased and floured 9 inch cake pans. Put in oven at 350 degrees for 25-30 minutes.

Cool completely ( takes approximately an hour)

To make the filling, beat cream cheese, sugar and the rest of the pumpkin and pumpkin pie spice. Then

fold in cool whip.

Carefully take the cooled cakes and horizontally cut them to make 4 layers.

Lay the first layer down on your serving platter. Spread ¼ of the filling evenly on this cake layer. On top of this lay down a second layer of cake and then spread ¼ of the filling. Continue laying down cake and filling until you’ve sandwiched 4 layers of filling with 4 layers of cake layers. Note: To stabilize building these cake layers that may not cooperate on its’ own, use skewers/baking pins  to maintain the cake to stay put-one on top of the other.

Top with caramel and nuts.

Chill for at least 4 hours.

Potato Rolls

INGREDIENTS:

2 c. milk scalded                                                   1 c. potatoes mashed

½ c. sugar                                                              ½ c. shortening

2 eggs                                                                    2 pkg. yeast, dissolved in ½ c. warm water

1 T. salt                                                                 8 c. flour (or more)

DIRECTIONS:

Pour scalded milk over shortening, sugar and salt.

Add mashed potatoes, cool to lukewarm.

Dissolve yeast in warm water and add to first mixture. Add eggs and flour.
Knead until smooth. Let rise until double in bulk. Shape into rolls and let rise again.

Bake at 350^o for 20-25 mins.    (1^st rise: 1-1/2 —2 hrs; 2^nd rise: 30-45 mins.)

Pork Chops with Mushroom Gravy

INGREDIENTS:

1/2 cup all-purpose flour

1 to 2 teaspoons paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick)

1/4 cup butter or margarine
1 medium onion, chopped
1/2 cup chopped green pepper

1 can (4 ounces) mushroom stems and pieces, drained

2 cups milk

2 tablespoons lemon juice
Hot mashed potatoes

DIRECTIONS:

In a large re-sealable plastic bag, combine the first four ingredients.

Add pork chops, one at a time: toss to coat. Set remaining flour mixture aside.

In a large skillet, sauté chops in butter until golden brown; transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In the same skillet, sauté the onion, green pepper and mushrooms until tender.

Stir in reserved flour mixture: gradually add milk until blended. Bring to a boil: cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in lemon juice. Pour over chops.

Cover and bake at 350" for 50-60 minutes or until the meat is no longer pink.

Serve with potatoes. Yield: 6-8 servings.

Pineapple Cheese Ball

INGREDIENTS:

16 oz cream cheese, softened

8 1/2 oz crushed pineapple, well drained 

1/4 c green pepper, finely chopped

1 Tbsp Lowery seasoned salt

2 c chopped pecans

Crackers

DIRECTIONS:

Combine the first 4 ingredients in a bowl.

Shape into a ball and chill (overnite is best).

Just before serving, roll in the chopped pecans.

Serve with Triscuits or your favorite cracker.

Sunset Cherry Pie

INGREDIENTS:

1 8-oz pkg Philadelphia Brand          1 8-oz. can pineapple tidbits, well drained

cream cheese, softened         1 8-oz. container frozen whipped topping, thawed

½ c powdered sugar                       1 9-inch graham cracker crumb crust

1 21-oz. can cherry pie filling                                    

DIRECTIONS:

Combine cream cheese and sugar with electric mixer, mixing until well blended. Stir in 1 cup pie filling and ¼ c pineapple.
Fold whipped topping into cream cheese mixture; pour into crust. Top with remaining pie filling and pineapple. Chill until firm.

Variation: Prepare pie as directed, except do not top with remaining pie filling and pineapple. Freeze. Remove from freezer 35 minutes before serving. Top with remaining pie filling and pineapple.

Taco Dip

INGREDIENTS:

1 (8 oz.) sour cream/plain Greek yogurt

2 (8 oz.) Philadelphia Cream Cheese

1 can bean dip

½ small jar black olives

1 large package shredded cheese

1 (8 oz) taco sauce

Shredded lettuce

Chopped tomatoes

DIRECTIONS:

Mix sour cream/yogurt, cream cheese, & bean dip.  Spread on platter.

Top with black olives, shredded cheese, taco sauce, shredded lettuce, & chopped tomatoes.

Baked Beef Stew

INGREDIENTS:

2 cans (14 ½ ounces) diced tomatoes, undrained

1 cup water

3 tablespoons quick-cooking tapioca

2 teaspoons sugar

1 ½ teaspoons salt

½ teaspoon pepper

2 pounds lean beef stew meat, cut into 1 inch cubes

4 medium carrots, cut into 1 inch chunks

3 medium potatoes, peeled and quartered

2 celery ribs, cut into ¾ inch chunks

1 medium onion, cut into chunks

DIRECTIONS:

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13 X 9 X 2 inch or 3 quart baking dish. Cover and bake at 375 degrees for 1 ¾ to 2 hours or until meat and vegetables are tender. Serve in bowls. Yield: 6-8 servings.