Recipes Included On This Page Italian Easter Cheesecake Italian Wedding Soup - Sass Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Easter Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Cheesecakes Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 1/2 cups flour 1/2 cup shortening 1/2 cup sugar 1 tablespoon vanilla 1/2 teaspoon baking soda 1/4 cup milk 2 eggs 1 1/2 teaspoons baking powder Filling: 2 pounds fine ricotta - (do not use cottage cheese) 1/4 cup Creme de Cocoa or Rum -- (I use rum) 2 cups sugar 1/2 pound chocolate bar -- grated fine rind of 1 lemon rind of 1 orange 1 teaspoon vanilla 2 tablespoons cinnamon 1 dozen eggs -- (yes 1 dozen) 1 bottle maraschino cherries (not the large bottle) about 8 ounces Cut flour and shortening as you do to make a pie crust. Add the remaining ingredients to make a soft dough. Roll and line a large rectangular baking pan (no need to grease pan) with the dough. I use a very old 11" X 16" blue speckled enamel pan. Chop cherries. Pour cherries, including juice, into large bowl. Add all remaining ingredients and beat with electric mixer very well. If you don't beat this enough, the eggs separate during baking and you'll end up with a custard on the bottom of the cake. Immediately pour into unbaked crust, bake at 350 degrees for 1 hour and 10 minutes. Shut oven off - let cool in the oven for approximately 1 hour. If you have a little filling left over, just bake it in a pan without the crust. It should be fine and will also give you a "taste" without having to cut the "big" one before your guests arrive. This should be refrigerated then cooled. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Wedding Soup - Sass Recipe By : THE PRESSURED COOK by Lorna Sass Serving Size : 6 Preparation Time :0:00 Categories : Pressure Cooker Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----For the meatballs----- 1 pound ground beef 2 tablespoons freshly grated Pecorino Romano or Parmesan cheese 1 large egg 1 teaspoon dried oregano leaves 1 teaspoon granulated garlic -- or 1 1/2 teaspoons minced fresh 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper -----For the soup----- 1 tablespoon olive oil 2 cups thinly sliced leeks or coarsely chopped onions 4 tablespoons tomato paste 8 cups chicken or beef broth -- or combine them 1 tablespoon Italian herb blend 3 large carrots -- peeled halved lengthwise -- cut into 1/2-inch slices 1/2 cup pastini or other small pasta -- such as tubetti or ditalini 1 1/2 pounds escarole -- trimmed and coarsely chopped 1 cup freshly grated Pecorino Romano or Parmesan cheese For the meatballs: In a large bowl, combine all the ingredients by blending them with your hands. Shape the mixture into bite-size balls. Set aside. For the soup: Heat the oil in the cooker over medium-high heat. Cook the leeks, stirring frequently, for 2 minutes. Blend in the tomato paste and cook for an additional minute, stirring constantly. Add the broth and herbs, taking care to scrape up any browned bits. Add the carrots. Bring to a boil over high heat, then add the pastini. Lower the heat to medium. Gently drop the meatballs into the broth a few at a time. Set the escarole on top. (Don't be concerned that the cooker will be filled almost to the brim; the escarole will shrink dramatically.) Lock the lid in place. Over high heat, bring to high pressure. (This may take 5 minutes since the cooker is so full.) Reduce the heat just enough to maintain high pressure and cook for 1 minute. Quick-release the pressure by setting the cooker under cold running water. Stir gently. With a slotted spoon, remove 1 meatball. Slice it in half and check that it is cooked through. If not, simmer the broth, uncovered, over medium heat until the meatballs are done, 1 to 2 minutes more. Adjust the seasonings and serve in large bowls. Top each portion with a generous sprinkling of grated cheese. Pass the remaining cheese in a small bowl. Serves 6. - - - - - - - - - - - - - - - - - - NOTES : Adapted from THE PRESSURED COOK by Lorna Sass (Morrow, 1999). Recipe featured by Sheryl Julian, Globe Staff, 03/24/99 in "Pressed for time" Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com