Ricotta Pancakes

• 15 oz ricotta              2 T sugar
• 4 eggs                     1 t vanilla
• 1/3 c sifted flour         1/2 butter
• 2 T melted butter          2 c vanilla yogurt or sour cream

Blend all ingredients except 1/2 c butter and yogurt in processor till smooth. In skillet melt 1 T butter at a time. Ladle silver dollar sixed pancakes on hot skillet. Turn once when brown. Remove to hot plate covered with foil till all batter used (30 pancakes). Top with yogurt and serve immediately. May use maple syrup or jam.

Old World Manicotti

Shirley's Cheese Stuffed Shells

• 12 oz shells
• 1½ lb ricotta or pureed cottage cheese
• ¼ lb mozzarella shredded
• 1/3 cup parmesan
• 2 eggs beaten
• ¼ cup chopped parsley
• ½ teaspoon salt
• ¼ cup cracker meal
• 1 qt tom sauce

Add shells to boiling salted water. Boil 15 min. Rinse and cool. Mix cheeses, eggs,parsley,salt,and cracker meal. Stuff each shell. Pour 1 pt sauce in large shallow casserole. Arrange shells in casserole. Top with 1 pt sauce. Bake at 375 for 30 min. Serves 6.

Pastitsio

Serves 12-15

Beef Sauce

• 2 T olive oil                                Pinch ground clove
• 2 lg onions chopped                 1 28 oz can crushed tomato
• 2 clove garlic minced                1/2 c dry red wine
• 2 1/2 lb lean ground beef          s&p to taste
• 1 T dried oregano                     1/2 c minced parsley   
• 1 T cinnamon

Pasta Layer

• 1 lg eggplant 1/2 inch dice        s&p to taste
• 2 clove garlic minced                1 lb small pasta
• 1/4 c olive oil                             2 c shredded Swiss cheese

Custard Layer

• 4 T butter                         1 1/2 c ricotta cheese
• 1/4 c flour                        2 lg eggs
• 2 1/4 c milk                       1 T lemon zest
• 1/2 t nutmeg                       1 1/2 c shredded Swiss cheese
• s&p to taste

Although the recipe loses its Greek authenticity, I usually substitute grated parmesan for Swiss. I sometimes use 2 T balsamic vinegar and water to make ½ c instead of red wine.

Prepare beef sauce: Saute onion and garlic in oil for 5 minutes. Add beef, crumbling with spoon. Cook until beef is done. Drain off excess oil. Add remaining ingredients and simmer 15 minutes.

Meanwhile Prepare Pasta Layer: Cook pasta in boiling water until al dente. Saute eggplant and garlic in oil 5 minutes. Toss with cooked pasta and swiss cheese. Add salt and pepper. Set aside.

Prepare custard: Melt butter in medium saucepan. Add flour. Whisk until smooth. Slowly add milk. Whisk till smooth and thick (5 min).  Whisk in 1 c cheese, nutmeg, salt and pepper. Remove from heat. In small bowl whisk together ricotta, eggs and lemon zest, then whisk this mixture into the hot custard.

Assembly

Cover bottom of 4 qt. casserole with beef sauce. Top with all pasta then remaining beef sauce. Spread with custard and top with remaining Swiss. Bake at 350 degrees for 35-45 minutes or until lightly browned and bubbly. Let cool 10 minutes before serving.

Creamy Shells with Peas & Bacon

• 1 cup whole-milk ricotta
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into several pieces
• 1 tablespoon extra-virgin olive oil
• 4 slices bacon, cut into ¼-inch strips
• 1 medium onion, chopped fine
• 2 medium cloves garlic, minced
• 1 pound small pasta shells or penne
• 2 cups frozen peas
• 1 tablespoon lemon juice

The peas cook right along with the pasta so there's one less pot to clean. Bring 4 quarts water to boil in large pot for cooking pasta. Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.

Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serves 4.

O'Henry's Maple Apple Salad

• 3 tablespoons ricotta
• 4 teaspoons maple syrup
• 1 teaspoon milk
• ½ teaspoon vanilla
• ⅛ teaspoon cinnamon

• 4 lettuce leaves
• 2 cups coarsely chopped apples

Combine first 5 ingredients in food processor. Process till smooth.

To serve line 4 plates with lettuce. Top with 1/2 c apple. Top with dressing.