Autumnal Stuffed Shells

1 box jumbo pasta shells 

22 oz. ricotta cheese 

1 (15 oz.) can 100% pumpkin puree 

3/4 cup Romano cheese, grated 

1 large egg 

1/4 tsp. garlic powder 

1 1/2 tsp. crushed dried basil 

1 tsp. salt 

1/2 tsp. pepper 

1 (26 oz.) jar pasta sauce 

Shredded mozzarella cheese 

Cook pasta shells according to package instructions. Drain and rinse. 

In a medium bowl, stir together ricotta, pumpkin, 3/4 cup Romano and remaining ingredients, except pasta sauce. 

Preheat oven to 350 degrees. 

Spread sauce in bottom of a 9 x 13 baking dish. 

Fill each pasta shell with ricotta-pumpkin mixture and arrange in pan. 

Cover pan with foil and bake for 30 minutes. 

Remove foil and sprinkle shells generously with mozzarella cheese and bake uncovered for 15 minutes.

When my husband heard his favorite stuffed shells were going to include pumpkin, he was a little leery. After tasting, he told me it's one of his favorite fall festive feast treats (after Thanksgiving, of course). Once your try it, you'll agree.

  Enjoy! Elvez! Piacere! Gustirati! Radost'!

Beve's Penne Alla Vodka

Ingredients:

1 Tbsp. extra virgin olive oil
1/2 small onion, chopped finely
6 slices prosciutto or pancetta, thinly sliced and cubed
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can crushed tomatoes
1 Tbsp. sugar
12 oz. penne pasta
1 cup heavy cream
2 shots of vodka
1/2 tsp. crushed dried basil

Preparation:

Fill a large pot with water and bring to a boil.
Heat the oil in a large skillet. Add the onion and cook until soft. Add the prosciutto, garlic, salt and pepper. Cook for a minute.
Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a tablespoon of salt and the penne. Cook until al dente.
Slowly and gently add the heavy cream to the sauce and fold in.

Stir vodka into the sauce.
Drain the penne and add to the sauce.
Sprinkle with basil and serve immediately.

This is a great alternative to my standard spaghetti sauce recipe that cooks slowly for 3 hours. The combination of crushed tomatoes and cream give the dish a savory blush sauce that never fails to delight even the most scrutinizing palate. Penne is also one of my favorite pastas because it absorbs the sauce inside and out. Serve this dish often, it will surely please the crowd. Great with homemade bread.

Enjoy! Elvez! Piacere! Gustirati! Radost'!

Quick As A Wink "RAD" Cheesecake

1 and 1/2 (8 oz.) packages of cream cheese
1 C powdered sugar
1, 8 oz. frozen whipped topping, thawed
1 graham cracker crust, homemade or pre-packaged
topping of choice

In a large mixing bowl, beat cream cheese and sugar until thoroughly mixed. Fold in whipped topping. Spoon mixture into crust and level. Top with favorite topping; refrigerate 2 hours before serving.

Our favorite toppings:
1/2 can cherry pie filling
1/2 can strawberry pie filling
1/2 can blueberry pie filling.

When strawberries are in season, slice up 1/2 pint and place in a plastic container. Sprinkle 1 Tbsp sugar over them. Refrigerate for 1 hour and use them as the cheesecake topper.

Cheesecake lovers, rejoice! You get the great taste you love, without the wait. Fresh fruit in season tastes best with this recipe. Frozen or canned fruit will do when you can't get fresh. My family makes short work of the cheesecake either way.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Meatloaf and Vegetable ANY DAY Dinner

1 1/2 lb ground beef (or 1 lb ground beef and 1/2 lb ground pork)
3 C corn flakes before crushing
1 tsp salt
1/4 tsp pepper
2 tsp onion powder
1 Tbsp Worcestershire sauce or Soy sauce
2 eggs, beaten
2 Tbsp ketchup

2 Tbsp milk

Preheat oven to 350°. 

Place 3 cups of corn flakes in a large mixing bowl and crush up with your hand to make smaller flakes. Add the salt, pepper, and onion powder to the flakes and mix well. Beat the eggs, ketchup, milk, and soy sauce together. Pour eggs over flakes and add the ground beef. Mix meat mixture thoroughly.

Form meat mixture into a loaf and place in the center of a Dutch oven (lightly sprayed with cooking spray). 

💗Mix together the following:
2 Tbsp ketchup
1 Tbsp brown sugar
1/2 tsp dry mustard
Spread this mixture over the top of the meatloaf. Cover with lid and place in oven. 

Bake for1 hour.

While meatloaf is baking, prepare:
4 medium potatoes, peeled and cut in quarters; and

3 carrots, peeled and cut into 3" pieces. Soak in cold water until the first hour of baking is finished.

(I like to use red skinned potatoes, that I don't peel, but cut in quarters. I also use 8 ounces of baby carrots...which saves time.

After 1 hour:

Remove meatloaf from oven and skim off fat.

Dissolve:
2 beef bouillon in 2 cups of boiling water.
Add:
2 Tablespoons ketchup to the water.
Pour this mixture over the top and around the sides of the meatloaf.

Drain the water off the vegetables and surround the meatloaf with them. Sprinkle the vegetables with pepper.

Return meatloaf to the oven and increase temperature to 375 with the lid on, and bake an additional hour. (Check potatoes and carrots. If still not tender, bake 10 minutes more).

💗💗I must say, I could probably make this meatloaf at least every other week at our house.
This is my Mother's recipe (except for the brown sugar and dry mustard that I place on top).
Mom just slathered the top with straight ketchup. I feel that the sugar and mustard give it a little punch, but if you like, do it my Mom's way.
When people would hear that Mom put corn flakes in her meatloaf, rather than bread or bread crumbs, they would think "how strange."
But, you really have to try it. We consider it a gourmet meal, not plain meatloaf. (Especially served with Homemade Bread).
Thanks, Mom💗

Enjoy! Elvez! Piacere! Gustirati! Radost'!

Halushki

1 stick butter or margarine

1 medium onion

1/2 head of cabbage

1 tsp. salt

1/4 tsp. pepper

Melt 1 stick butter in large skillet. Add 1 medium onion, finely diced. Add 1/2 small cabbage, grated. Cook over medium heat until cabbage is browned. Stir occasionally. (The slower you cook the cabbage, the better it caramelizes to a sweet perfection). May take up to 1/2 hour to brown, reducing heat when needed, as not to burn. Boil 1 bag of store bought egg noodle or make my Potato Dumpling recipe. If you want Ethnic, you have to make the Potato Dumplings! Mix noodles into browned cabbage, add 1 tsp. salt, and 1/4 tsp. pepper. The best food EVER!

Enjoy! Élvez! Piacere! Gustirati! Radosť!