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Yummy Pineapple Cheese Salad

2 (16 ounce) cans pineapple chunks, drained; reserve the juice
1 1/2 cups to 2 cups miniature marshmallows
3 in. off of a 3 pound loaf of Velvetta cheese, cubed
2 1/2 tablespoons cornstarch
1/4 cup water
l medium egg
l tablespoon sugar

1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well

Country Bumkin Pumpkin and Praline Pie

    * 2 pie crust
Filling:
    * 1/2 cup sugar
    * 1/2 cup light brown sugar
    * 1 tablespoon flour
    * 1 tablespoon bitters (optional)
    * 1 teaspoon cinnamon
    * 1 teaspoon ginger
    * 1/4 teaspoon nutmeg
    * 1/4 teaspoon cloves
    * 1/2 teaspoon salt
    * 1 egg, lightly beaten
    * 2 tablespoons butter
    * 1 (29 ounces) can pumpkin
    * 1 (12 ounces) can evaporated milk
    * 1/4 cup milk
    * 1 cup water
Praline:
    * 4 tablespoons butter, softened
    * 2/3 cup light brown sugar
    * 2/3 cup pecans, coarsely chopped
    * Whipped cream, for garnish (optional)
Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.
These recipes are excerpts from the cookbook "Chef Carlo Cooks with Teens"...Enjoy!

2 posted on 10/31/2002 11:40:25 PM PST by carlo3b
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To: carlo3b
If anyone requests any of the original Italian recipes served at our table, just ask and I will post them;

Artichoke and Bacon Frittata
    * 1 small onion, chopped
    * 2 Tablespoons butter
    * Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
    * 8 eggs
    * 1/2 cup grated Parmesan cheese
    * 1/3 cup bread crumbs
    * 6 slices bacon, cooked and crumbled
    * 1/2 cup shredded Monterey Jack cheese
    * Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,

Triple Pepper Salad with Cellentani Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni

    * 12 oz Cellantani ( whirls, or large elbow macaroni)
    * 2 red peppers
    * 2 green peppers
    * 2 yellow peppers
    * 1 small onion, finely chopped
    * 1 tbsp fresh oregano, chopped
    * 2 cloves garlic, crushed
    * 3 tbsp olive oil
    * 1 tbsp white wine vinegar
Pre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.

MozartLover, whewenever I think of this wonderful recipe, I think of my wonderful old Unce Joe, and you.. Happy Thanksgiving!!

Ta Da, Just for you and your family! Have a great holiday.

Uncle Joe's Favorite Stuffing
This stuffing is for a big bird, not to be confused with stuffing"Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish. Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will have a nice package of frozen stuffing for whenever you need it.
    * 2 cups diced dried apricots
    * 1 cup diced dried cranberries
    * 1/2 cup amaretto liqueur
    * 1 cup pear or plain brandy
    * 1 1/2 cups butter
    * 2 large yellow onions, chopped
    * 1 bunch scallions, sliced
    * 6 stalks and leaves celery, chopped
    * 8 cups day old egg bread cubes
    * 2 pounds bulk pork or turkey sausage
    * 2 cups chestnuts, peeled and coarsely chopped
    * 3 pears, cored and chopped
    * 3 tablespoons chopped fresh rosemary
    * 3 beaten eggs
    * 1 cup apricot nectar
    * 3 cups chicken stock
    * salt and pepper
Soak the apricots and cranberries in the amaretto and brandy overnight. Saute the onions, scallions, and celery in 4 tablespoons butter until soft. Once cooked, transfer to a large bowl. In the same pan crumble the sausage and cook until browned. Add the sausage and bread cubes to the onion mixture. Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture. In the same skillet heat the rest of the butter, apricot nectar, and chicken stock until the butter is melted and pour over the stuffing. Salt and pepper to taste and mix well. Loosely stuff the turkey if desired. Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.