Todays Menu: Fettuccini with Ham and Peas Parmesan Zucchini Strips Lynn Dixs Fabulous Rum Cake FETTUCCINE WITH HAM AND PEAS 1 T. minced garlic 2 shallots, finely chopped 2-3 T. good olive oil ½ lb. thinly sliced good quality ham, shredded 1 c. frozen green peas, thawed 12 oz. fettuccine 3 T. olive oil ½ c. good olive oil 1 c. freshly grated parmesan cheese 1 (8-oz.) Greek yogurt or sour cream Salt and pepper to taste 1. In large skillet, heat 2-3 T. of the olive oil. Saute the garlic and shallots. 2. Stir in the ham and peas. Cook for 3-5 minutes. Remove from heat, cover and set aside. 3. Cook fettuccine according to package directions in salted water that has 3 T. of olive oil added. Prevents pasta from sticking. Drain well. Place in large serving bowl. 4. Add the ½ c. olive oil to pasta. Mix well. 5. Add the parmesan and yogurt. Mix well to coat all of the pasta. 6. Gently fold in the ham and pea mixture. Taste for seasoning. Serve. *****Serves 4-6. PARMESAN ZUCCHINI STRIPS 1/3 c. Italian bread crumbs ¼ c. grated parmesan cheese. 2 small zucchini, quartered lengthwise 1 egg, beaten Salt and black pepper, garlic powder 1. Preheat oven 450. 2. I bowl, combine bread crumbs and cheese. Season if needed. 3. Lightly season zucchini strips. 4. Dip into egg, shake off excess. 5. Then dip into breadcrumb mixture. 6. Place on baking sheet sprayed with PAM. 7. Bake for 20-25 minutes or until golden brown and tender. *****You can cut into different shapes if you desire. You can also use other veggies like asparagus, yellow squash, etc. LYNN DIX’S FABULOUS RUM CAKE 1 box Duncan Hines Golden Butter Cake Mix 3 eggs ½ c. vegetable oil ½ c. white or golden rum ½ c. water 1 small pkgs. instant vanilla pudding ½ c. chopped pecans 1. Grease heavily and flour a bundt pan. 2. Sprinkle nuts in bottom of pan. If you would like more, add them. 3. Mix the rest of the ingredients and pour over the nuts. 4. Bake at 325 for 50-60 minutes. 5. While cake is baking, make glaze. Glaze should be ready same time cake is done. Glaze: 1 stick butter ¼ c. rum 1 c. sugar 1. Put glaze ingredients in small pan and heat until boiling. Let boil 2 minutes, no longer. 2. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for 20 minutes. 3. Remove from pan. *****My friend, Lynn Dix Galloway, made this cake for a gathering at the lodge and I want to tell you it is so good. Not overpowering with the rum. I could not believe how easy the recipe was. It looked like something that had to be made from scratch. Very simple but so divine! Enjoy!
Posted on: Tue, 04 Nov 2014 12:30:42 +0000
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