MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ambrosia Fruit Salad
Categories: Fruits, Candy, Nutds. dair, Citrus
Yield: 6 servings

2 c Diced fresh pineapple
2 lg Navel oranges; peeled,
- sectioned
1 1/2 c Green grapes
1 c Miniature marshmallows
1 lg Banana; sliced
1/2 c Sweetened, shredded coconut
1/4 c Chopped almonds
3/4 c Vanilla yogurt
Toasted, sweetened, shredded
- coconut; opt

Combine the first seven ingredients; gently fold in
yogurt. Refrigerate until serving. If desired, top with
toasted coconut

Colleen Belbey, Warwick, Rhode Island

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Re: Olde-School Recipes - 44
By: Dave Drum to All on Tue Jan 21 2025 02:11 pm

Title: Ambrosia Fruit Salad

I've been craving an ambrosia style salad since Thanksgiving.
Something with fruit, nuts, marshmallows, whipped cream, and
possibly jello. One of these days i'll get around to making
this recipe, or another like it. Here's one from my aunt.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Stuff
Categories: Fruit, Salad
Yield: 1 Bowl

8 oz Can crushed pineapple
1 cn Milk
1/2 c Lemon juice
1 md Sized container whipped
-topping; thawed
1/2 c Nuts; chopped fine

Mix in order. Refrigerate.

Recipe by Susan Z. (Bushnell Cookbook)

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Ben Collver wrote to Dave Drum <=-

Re: Olde-School Recipes - 44
By: Dave Drum to All on Tue Jan 21 2025 02:11 pm

Title: Ambrosia Fruit Salad

I've been craving an ambrosia style salad since Thanksgiving.
Something with fruit, nuts, marshmallows, whipped cream, and
possibly jello. One of these days i'll get around to making
this recipe, or another like it. Here's one from my aunt.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Stuff
Categories: Fruit, Salad
Yield: 1 Bowl

And here's my Grandmother's

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: My Grandmother's Ambrosia
Categories: Fruits, Candy, Nuts, Dairy, Citrus
Yield: 4 servings

20 oz Can pineapple; chunks or
- crushed, drained
3 Mandarin oranges; peeled,
- segmented
1 1/2 c Green grapes
1 c Miniature marshmallows
1/2 c Sweetened, shredded coconut
1/4 c Chopped almonds or pistachios
1 c Vanilla yoghurt
Add'l toasted, sweetened,
- shredded coconut to
- sprinkle; optional

Combine the first six ingredients; gently fold in
yogurt. Refrigerate until serving. If desired, top
with toasted coconut

As made by my Grandmother Helen E. Moore

Uncle Dirty Dave's Kitchen

MMMMM

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Re: Olde-School Recipes - 44
By: Dave Drum to Ben Collver on Thu Jan 23 2025 06:25:00

And here's my Grandmother's
Title: My Grandmother's Ambrosia

Thanks! That looks like a good recipe, i will save it for later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Ravioli With Pumpkin Sauce
Categories: Pasta
Yield: 6 Servings

1/3 c Green onions; sliced
1 cl Garlic; up to 2 cl; minced
1/2 ts Whole fennel seeds
1 c Evaporated milk
1 tb All-purpose flour
1/4 ts Salt
1/8 ts Black pepper
1/2 c Solid-pack pumpkin
18 oz Uncooked refrigerated cheese
- ravioli (2 pkg)
2 tb Parmesan cheese; grated
- (optional)

Spray medium nonstick saucepan with nonstick cooking spray. Cook and
stir green onions, garlic, and fennel seeds over medium heat 3
minutes or until green onions are tender.

Combine evaporated milk, flour, salt, and pepper in small bowl until
smooth; stir into saucepan. Bring to a boil over high heat; boil until
thickened, stirring constantly. Stir in pumpkin; reduce heat to low.

Meanwhile, cook ravioli according to package directions, omitting
salt; drain. Divide ravioli evenly among six plates. Top each with
equal amount of pumpkin sauce; sprinkle with cheese. Serve
immediately.

Recipe by Thanksgiving Cookbook, 2011

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Ben Collver wrote to Dave Drum <=-

And here's my Grandmother's
Title: My Grandmother's Ambrosia

Thanks! That looks like a good recipe, i will save it for later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Ravioli With Pumpkin Sauce
Categories: Pasta
Yield: 6 Servings

1/3 c Green onions; sliced
1 cl Garlic; up to 2 cl; minced
1/2 ts Whole fennel seeds
1 c Evaporated milk
1 tb All-purpose flour
1/4 ts Salt
1/8 ts Black pepper
1/2 c Solid-pack pumpkin
18 oz Uncooked refrigerated cheese
- ravioli (2 pkg)
2 tb Parmesan cheese; grated
- (optional)

Spray medium nonstick saucepan with nonstick cooking spray. Cook and
stir green onions, garlic, and fennel seeds over medium heat 3
minutes or until green onions are tender.

Who writes this stuff? Spray a *NONSTICK* pan with *NONSTICK* spray ????

What's the point of that. In my opinion it would be better to use a well=seasoned cast iron skillet and some butter to saute that trinity.

Ah, well I'll likely never make that recipe. Pumpkin isn't my favourite
member of the squash family. Why use it to muck about with honest pasta?

IMO the cucumber is the most all-around useful member of the squash
tribe. But, that's me. Another squash I like is ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter-Nut Acorn Squash
Categories: Squash, Breads, Nuts, Herbs
Yield: 4 Servings

2 (1 lb ea) acorn squash
1/3 c Butter
1/2 c Fine bread crumbs
1/3 c Chopped walnuts; English or
- American (black)
6 tb Brown sugar; packed
1/2 ts Salt
Ground nutmeg

In 2 cup glass measure, melt butter on maximum power for
one minute.

Wash squash, pierce and place on a microwave safe plate.
Cook on maximum power for two minutes. Let cool a bit.
Cut in half lengthwise. Remove seeds and fibers. Place
cut side down on 12" x 7" x 2" microwave safe baking
dish. Cook on maximum power for six minutes.

While squash is cooking, add remaining ingredients to
melted butter and mix well.

Turn squash cut side up; divide crumb mixture among 4
halves. Cook, covered, on maximum power 6 to 8 minutes or
until squash is tender. Remove cover and let stand 5
minutes before serving.

Makes 4 servings.

Uncle Dirty Dave's Kitchen

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Re: Olde-School Recipes - 44
By: Dave Drum to Ben Collver on Fri Jan 24 2025 10:21:00

Who writes this stuff? Spray a *NONSTICK* pan with *NONSTICK* spray ???? What's the point of that. In my opinion it would be better to use a well=seasoned cast iron skillet and some butter to saute that trinity.

I actually saw one recipe call for non-fat non-stick spray. I didn't know
that existed. "Yo dawg i heard you like non-stick chemicals, so here are
some extra non-stick chemicals to spray on your non-stick chemical coated frying pan."

I am with you on that one. I would rather eat something cooked in butter
in a cast iron skillet.

Ah, well I'll likely never make that recipe. Pumpkin isn't my favourite member of the squash family. Why use it to muck about with honest pasta?

My sister told me that pumpkin pasta sauce is good. I haven't tried it yet
but i have enjoyed Thai pumpkin curry. Canned pumpkin is a seasonal thing
once the season is over, i can get unwanted surplus cheap or free. I
normally put it in "pumpkin pie" style smoothies or quick breads, but i am
open to finding new ways to use it.

Here's a recipe for Pepperoni Spaghetti. No pumpkin there :-)

I thought it was interesting that they fry the pepperoni before using it
as a topping.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Spaghetti
Categories: Pasta
Yield: 4 Servings

1 c Sliced pepperoni (4 oz)
1/2 c Onion; chopped
1/2 c Green pepper strips
8 oz Spaghetti; cooked, drained
1/2 c Parmesan cheese; grated
1/2 c Mozzarella cheese; shredded
1/2 c Tomato; chopped
1/2 ts Dried oregano
Additional parmesan cheese
- (optional)

In a large skillet, cook pepperoni until edges curl. Add onion and
green pepper; cook until vegetables are crisp-tender. In a large
bowl, toss together spaghetti, cheeses, tomato, and oregano; add to
skillet. Heat through; sprinkle with additional Parmesan cheese if
desired.

Recipe by Karen Ann Bland, Gove, KS

Recipe FROM: Meals In Minutes, 1998

MMMMM
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Ben Collver wrote to Dave Drum <=-

Who writes this stuff? Spray a *NONSTICK* pan with *NONSTICK* spray ???? What's the point of that. In my opinion it would be better to use a well=seasoned cast iron skillet and some butter to saute that trinity.

I actually saw one recipe call for non-fat non-stick spray. I didn't
know that existed. "Yo dawg i heard you like non-stick chemicals, so
here are some extra non-stick chemicals to spray on your non-stick chemical coated frying pan."

I am with you on that one. I would rather eat something cooked in
butter in a cast iron skillet.

I've got (and use) non-stick cookware. But I don't have any non-stick
spray other than a "mister" currently filled with a good grade of olive
oil.

Ah, well I'll likely never make that recipe. Pumpkin isn't my favourite member of the squash family. Why use it to muck about with honest pasta?

My sister told me that pumpkin pasta sauce is good. I haven't tried it yet but i have enjoyed Thai pumpkin curry. Canned pumpkin is a
seasonal thing once the season is over, i can get unwanted surplus
cheap or free. I normally put it in "pumpkin pie" style smoothies or quick breads, but i am open to finding new ways to use it.

The main pumpkin cannery for the USA is located not far fromm here in
Morton, IL. The pumpkins for the cannery are contract grown within an
80 mile radius from Morton and account for 85% of all the pie pumpkins
grown in USA.

Here's a recipe for Pepperoni Spaghetti. No pumpkin there :-)

I thought it was interesting that they fry the pepperoni before using
it as a topping.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Spaghetti
Categories: Pasta
Yield: 4 Servings

1 c Sliced pepperoni (4 oz)
1/2 c Onion; chopped
1/2 c Green pepper strips
8 oz Spaghetti; cooked, drained
1/2 c Parmesan cheese; grated
1/2 c Mozzarella cheese; shredded
1/2 c Tomato; chopped
1/2 ts Dried oregano
Additional parmesan cheese
- (optional)

Looks decent. I might slice the sausage thick then dice it in !/8"
cubes. Or not.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Pizza Casserole
Categories: Pasta, Beef, Vegetables, Cheese, Sauces
Yield: 2 casseroles

2 ln Coarse ground beef
1 lg Onion; chopped
3 1/2 c Spaghetti sauce; 28 oz jar
16 oz Spiral or cavatappi pasta;
- cooked, drained
4 c Shredded mozzarella cheese
8 oz Thick sliced pepperoni;
- chopped
Grated or shredded Parmesan to
- pass at table

Set oven @ 350ºF/175ºC.

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Stir in spaghetti
sauce and pasta.

Transfer to 2 greased 13" X 9" baking dishes. Sprinkle
with cheese. Arrange pepperoni over the top.

Bake, uncovered, 25-30 minutes or until heated through.
And cheewse is beginning to brown.

UDD NOTES: Some diced bell pepper goes well in this.
When I make this I plan to freeze one of the dishes
for later. When using - thaw first, then into a 350ºF/
175ºC oven until heated through as per directions.

Nancy Scarlett, Graham, North Carolina

Makes: 2 casseroles (10 servings each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

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