Fruity Pasta Delight Recipe 455 Food

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

FRUITY PASTA SALAD WITH HERBS

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
• Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
• Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

ITALIAN DELIGHT

Steps:

• Brown ground beef in a large frying pan and drain well. Place back in pan, then all the ingredients, except the noodles. Mix well, cover and simmer.
• While preparing the above, cook the noodles al dente, drain well and add to the meat mixture. Save the noodle water as you will need to add liquid to the casserole as it cooks down, but use the saved diced tomato juice first. I add garlic powder to the noodle water, while cooking, to flavor the water.
• Add noodles.
• Cook on low-to-simmer for about 15-20 minutes. Check often and stir. Add tomato juice/noodle liquid, as needed. It can get too thick.

NEAPOLITAN DELIGHT

Steps:

• Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
• Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
• Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
• Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.