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Baked Shell Macaroni and Cheese:
Donated by Phyllis Flanagan

1 lb. Ronzoni Large Shells
1 lb. Ricotta Cheese
3 Tablespoons Butter
4 Tablespoons Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
3 1/2 Cups Hot Milk
1/2 Cup Buttered Bread Crumbs
1/2 Teaspoon Paprika

Cook macaroni according to directions; strain. Melt butter in saucepan, blend in flour, salt, and pepper. Add hot milk, simmer 1 minute, stirring constantly. Add ricotta cheese, stir until smooth. Combine drained macaroni with sauce in buttered baking dish. Top with bread crumbs and paprika. Bake uncovered in 375 degree oven for 20-25 minutes. Makes 6-8 servings.

Optional: For variety, add to the above recipe: 1 cup cooked shrimp, canned tuna fish (drained), or crab meat.


Bread: Donated by Marcia (aka: LadyRed)

6 Cups Flour
1 Teaspoon Salt
1/4 Cup Sugar
1 Cup Starter
1 1/2 Cup Hot Water
1/2 Cup Corn Oil

Bake at 350 degrees for 35-40 minutes. Makes 3 loaves.


Bread Recipe: Donated by Mary Ferreira

2 Yeast Cakes
2 Cups of Warm Water
Pinch of Salt
5+ Cups of Flour
Vegetable Oil

Coat bread pan with vegetable oil. In large bowl, mix all ingredients. Place dough onto lightly floured surface, adding flour as necessary. Knead until dough is no longer sticky. Place in bread pan; cover. Let rise twice.

Bake bread in 350 degree oven until golden brown, approximately 45 minutes. To test doneness: Tap top of loaf, listening for a "hollow sound".

NOTE: Prior to baking, Aunt Mary likes to slice the loaf of dough in half, removing cover. She places Ricotta and other Italian cheeses inside, re-covers. Placed on a pan lightly coated with oil, she then bakes the loaf in 500 degree oven until golden brown. Aunt Mary's version is like a giant turnover, or Calzone!

For Aunt Mary's Meat Pie, she uses the same dough recipe, above. She rolls the dough out onto a lightly floured surface. Using cold cut meats and cheeses according to her own personal preference, she cuts into bite size pieces, places them into a bowl, adds 1 egg, and mixes thoroughly. She then rolls up the dough, to make into a loaf, and places it on a lightly oiled cookie sheet. Bake at 450 degrees until golden brown.


Farina Cake: Donated by Mary Ferreira

1 quart Milk
2/3 Cup Cream Farina
6 Tablespoons Sugar
2 Grated Lemon Peels
2 Tablespoons Butter
2 Eggs
1 Teaspoon Vanilla

Boil milk, sugar, and lemon peels. Add farina; stir. Lower heat; continue cooking and stirring until thick. Remove from stove; add eggs, butter, and vanilla. Stir until well-blended. Grease pan and cook in 350 degree oven until a light, golden brown.


Sourdough Potato Bread Starter: Donated by Marcia (aka: LadyRed)

BEGINNING STARTER

1 Package Active Dry Yeast
1 Cup Warm Water
3/4 Cup Sugar
3 Tablespoons Instant Potatoes

FEED FOR STARTER

3/4 Cup Sugar
1 Cup Warm Water
3 Tablespoon Instant Potatoes (heaping)

Dissolve yeast in water, add sugar and potatoes. Stir until dissolved. Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed mixture. After mixing in feed mixture, let starter stand at room temperature all day or overnight (8-12 hours). Cover with a paper towel or cloth. It will not rise, only bubble.

Take out one cup to use in making bread and return rest to refrigerator. Keep in refrigerator 3-5 days and feed again. If not making bread, after feeding, give or throw away 1 cup. It must be fed every 3-5 days to increase bulk.