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  • A Cook's Tour - 15

    From Dave Drum@1:18/200 to All on Saturday, April 16, 2022 15:59:59
    Fresno, California - A visit to The Golden State wouldn't be complete
    without a basket filled with a couple of these.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange Blossom Surprises
    Categories: Five, Citrus, Fruits
    Yield: 4 servings

    3 oz Box orange gelatin dessert
    - mix
    1 c Boiling water
    4 lg Oranges
    1 c Cold water
    8 Maraschino cherries;
    - chopped

    In a medium-sized bowl, combine gelatin mix and boiling
    water. Mix well until gelatin completely dissolves. Set
    aside.

    Slice each orange about 3/4" from top, reserving the
    tops. With a teaspoon, carefully scoop out inside (the
    pulp) of each orange and reserve shells. Place pulp in a
    colander and drain juice into a measuring cup. Separate
    orange pieces from white pith, discarding pith and
    placing pulp in gelatin.

    When juice is fully drained, add cold water to it to
    measure 1 cup, then add it to gelatin mixture and stir
    well.

    Divide chopped cherries evenly among 4 orange shells.
    Divide gelatin-orange mixture evenly among orange
    shells. Place tops back on the oranges.

    Refrigerate 3 to 4 hours or until gelatin is set.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

    MMMMM


    ... Cat tastes like rabbit but lion tastes like pork.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sunday, April 17, 2022 14:28:43
    St. Louis, Missouri - It has been said that this Italian recipe
    originated in St. Louis, and we know that if we visit anytime soon we
    won't be able to leave without filling up on these.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Golden Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 20 servings

    20 oz Pkg frozen cheese ravioli
    3/4 c Italian flavored bread
    - crumbs
    3/4 ts Garlic powder
    3/4 ts Salt
    1/4 c Milk
    1 lg Egg; beaten
    1/2 c Oil; for frying
    2 tb Grated Parmesan cheese
    Spaghetti sauce; for
    - dipping

    In a large pot of boiling salted water, cook the ravioli
    to desired doneness; drain, pat dry, and cool slightly.

    Meanwhile, in a medium-sized bowl, combine the bread
    crumbs, garlic powder and salt; set aside. In another
    bowl, mix together the milk and egg.

    Dip the ravioli, a few at a time, into the milk-egg
    mixture to coat, then into the bread crumb mixture to
    coat.

    In a large skillet, heat the oil. Fry the ravioli, a few
    at a time, until golden; drain on paper towels. Sprinkle
    with Parmesan cheese and serve hot with spaghetti sauce
    for dipping.

    NOTES: If you'd like to make this ahead of time, after
    frying, cover and store in fridge. When ready to serve,
    set oven @ 350ºF/175ºC. Arrange the ravioli on a baking
    sheet in a single layer; sprinkle the Parmesan cheese on
    top and bake for 15 minutes, or until heated through.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... We once had a dark age with sour blue pucker drinks
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)