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Mama D's Spaghetti with Ricotta
Card 1 Front:
MAMA D'S SPAGHETTI WITH RICOTTA
ADAPTED FROM MAMA D'S OLD-FASHIONED ITALIAN
COOKING
1 lb. spaghetti ¼ tsp. freshly ground
1 c. ricotta cheese black pepper
¼ c. freshly grated 2 cloves garlic, minced
Parmesan cheese 4 TB. butter
1 egg, beaten ¼ c. freshly shredded
½ teaspoon salt mozzarella cheese
1/8 teaspoon dried oregano
Cook the pasta according to directions on
the package until al dente. While the pasta is
cooking, combine the ricotta cheese with the
Parmesan, egg, salt, pepper, oregano and garlic.
When the pasta is done, drain, leaving a
Card 1 Back:
little water in the pot. Add the butter to the
pot and return the pasta to it, tossing well.
Stir in the ricotta cheese mixture and transfer
all to a baking dish. Top with shredded mozza-
rella and put under the broiler until the mozza-
rella is melted, but not browned.
Makes 4-6 servings.
---
# Mama D's Spaghetti with Ricotta
*Adapted from Mama D's Old-Fashioned Italian Cooking*
*Makes 4–6 servings*
## Ingredients
- 1 lb. spaghetti
- 1 c. ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/8 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1/4 c. freshly shredded mozzarella cheese
## Instructions
1. Cook the pasta according to directions on the package until al dente.
2. While the pasta is cooking, combine the ricotta cheese with the Parmesan, egg, salt, pepper, oregano, and garlic.
3. When the pasta is done, drain, leaving a little water in the pot.
4. Add the butter to the pot and return the pasta to it, tossing well.
5. Stir in the ricotta cheese mixture and transfer all to a baking dish.
6. Top with shredded mozzarella and put under the broiler until the mozzarella is melted, but not browned. -
New York Cheesecake
Card 1 Front:
NEW YORK CHEESECAKE–FROM GOURMET'S BEST DESSERTS
FROM THE Editors of Gourmet, Random House
1 pound cream cheese, softened
1 pound ricotta cheese
1½ cups sugar
4 large eggs, at room temperature
½ stick (¼ cup) unsalted butter, melted & cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2½ teaspoons vanilla
2 cups dairy sour cream
In a large bowl with mixer cream together
cream cheese, ricotta cheese and sugar. Beat
in eggs, one at a time, beating well after each
addition. Add butter, flour, cornstarch, and
Card 1 Back:
vanilla and beat mixture until well-combined.
Fold in sour cream.
Turn into ungreased springform pan. Bake
cheesecake in the middle of preheated 325-degree
oven for 1 hour (the cake will be soft in the
center). Turn off heat (do not open the oven
door) and let the cake remain in the oven for
2 hours.
Remove cake from the oven, set it on a rack
and let it cool completely in the pan. Chill
cheesecake, loosely wrapped, for at least 2
hours. Remove sides of the pan and transfer
cake to a cake stand or plate.
Makes 1 9-inch cheesecake.
---
# New York Cheesecake
*Recipe by the Editors of Gourmet, Random House*
*Makes 1 9-inch cheesecake*
## Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1/2 stick (1/4 cup) unsalted butter, melted & cooled
- 3 Tbsp all-purpose flour
- 3 Tbsp cornstarch
- 2 1/2 tsp vanilla
- 2 cups dairy sour cream
## Instructions
1. In a large bowl with mixer, cream together cream cheese, ricotta cheese, and sugar.
2. Beat in eggs, one at a time, beating well after each addition.
3. Add butter, flour, cornstarch, and vanilla and beat mixture until well-combined.
4. Fold in sour cream.
5. Turn into an ungreased springform pan.
6. Bake cheesecake in the middle of a preheated 325°F oven for 1 hour (the cake will be soft in the center).
7. Turn off heat — do not open the oven door — and let the cake remain in the oven for 2 hours.
8. Remove cake from the oven, set it on a rack, and let it cool completely in the pan.
9. Chill cheesecake, loosely wrapped, for at least 2 hours.
10. Remove sides of the pan and transfer cake to a cake stand or plate. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
often refuse to hear the prophets in our midst.
y are too unsettling, too troublesome and too
dent to be taken seriously.
eat and weeds must always grow together. Not
n churches are exempt from this eternal rule.
all who use the name of Christian promote the
gdom of God. Those do who care for the poor,
sick, the powerless, th[e...]
13:31-32 T[...]
In spite of [...]
imperceptibl[...]
do not unde[...]
13:33-43 C[...]
Matthew [...]
mustard see[...]
parables. Ve[...]
13:44-46 T[...]
In two sim[...]
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one has disc[...]
from it.
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# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving.