Fresh Ravioli

                                                             

Joe received a pasta machine for Christmas.  He's been waiting impatiently to use it.  Sunday, we picked up some ricotta cheese, fresh Parmesan cheese, and mushrooms.  Joe and Amy spent the afternoon rolling pasta and making fresh ravioli.  They were so good!  I love the tenderness of fresh homemade pasta.  YUM!

 

The dough has rested and is waiting to go through the roller.



Here is the filling placed carefully on the rolled dough.

 

Pasta folded and the edges crimped.  Ready for cooking.


           

There was enough left over pasta to fill one gallon zip lock bag.  I love having home made ravioli ready for a quick lunch or dinner.  Thanks for another great meal, Joe!

Poppy Seed Egg Noodles (Recipe 17)

Poppy Seed Egg Noodles

Ingredients:
16 ounces egg noodles
6 tablespoons butter
1 small onion, finely chopped
2 tablespoons poppy seeds

Cook egg noodles in boiling water. Drain.

Melt butter in skillet. Add onions and cook until tender. Remove from heat. Pour butter mixture over egg noodles and add poppy seeds. Toss until thoroughly covered.

This went over fairly well at my house. Most of the family enjoyed the crunch of the poppy seeds, but the 4 year old refused to finish her portion because she didn't like the texture.

Hamburger Stroganov Recipe 7

One of my kids has been begging me to make Stroganov, probably because the name sounds exotic. While picking up the ingredients for Beef Stroganov, the cost mounted up quickly. The beef was replaced with ground beef that was on sale.

Hamburger Stroganov

Ingredients:

2 pounds ground beef
3 tablespoons butter
10 oz. fresh mushrooms
1 medium onion, chopped fine
1 teaspoon garlic powder (I forgot to pick up garlic)
3/4 cup water
1 beef bouillon cube
1/2 teaspoon salt
3 cups sour cream
16 oz. egg noodles, cooked and still hot



Slice the mushrooms.Heat butter in saucepan with onion and mushrooms. Add garlic powder. Cook until onions are tender over low heat.



Remove vegetables from pan and add ground beef. Cook until well done. Add water and mashed bouillon cube.



Heat until boiling. Reduce heat and add sour cream. Heat through.



Serve over cooked noodles. I began boiling the water for the noodles when beginning the Stroganov. We served the Stroganov with Cheddar Cheese Biscuits and Spinach. My husband and four out of six kids liked the Stroganov. I thought it was nothing special, but will probably make it again because the kids enjoyed it.

Day 3 New "Alfredo" Recipe

My 5 year old daughter was sick today, and I didn't have much time to try involved recipes. My 14 year old son drank all the milk that I was planning to use in Alfredo Sauce for supper. Here is the new version which was quite tasty.

Alfredo Sauce

Ingredients:
1 can evaporated milk
1 pint Half and Half
8 oz. cream cheese
8 oz. Cheddar and Monterey Jack combined cheese
1 cup chopped ham
1 16 oz. bag frozen broccoli
1 16 oz. bag egg noodles
Parmesan cheese (optional)

Fill large pot with water and bring to boil. While waiting for water to boil, combine evaporated milk, Half and Half, cream cheese in a large sauce pan. Heat until bubbly. Reduce heat under cheese sauce. Add Cheddar/Montery Jack cheese and ham, stirring frequently. The sauce will have be slightly orange in color.

When water in large pot boils, add noodles. Return to boil. Add broccoli, when noodles are almost done. After noodles are fully cooked, drain completely. Combine cheese sauce with noodles and serve with Parmesan cheese, if desired.

This sauce was really good. The kids all had second helpings.