Wednesday, October 17, 2007

Since Natalie is out of town I (Becca Fluhman) am taking the liberty to post the two recipes that she emailed out. Really I am just dying to try this blog out! I think this a great idea! Thanks for getting it up and running. And now some recipes.....
Tortellini Soup
1 LB Italian Sausage
1 cup coarsely chopped onion
2 cloves garlic
1 green bell pepper
½ cup water
5 beef bullion
½ cup white grape juice
1 cup sliced carrots
1 28oz can crushed tomatoes
½ teaspoon basil
½ tsp oregano
1 8oz can tomato sauce
4 cups tortellini or two 9oz packages
3 T parsley
Garnish with parmesan cheese
Brown sausage, set aside and drain on paper towel.
Chop and blend onions, pepper, and garlic with ½ cup water. Then sauté’ in a non-stick pan.
Add 5 cups water, beef bullion, grape juice, carrots, crushed tomatoes, tomato sauce, sausage, and spices (except parsley)
Bring to boil, reduce heat, and simmer ½ hour.
Stir in tortellini and parsley and simmer for another ½ hour.
Garnish parmesan cheese and serve immediately!

Pumpkin Roll
3 large eggs
1 cup sugar
2/3 mashed pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
1 cup finely chopped walnuts
1 recipe Cream Cheese Filling
Cream Cheese Filling:
6 oz cream cheese, softened
4 Tablespoon butter, softened
1 cup powdered sugar
½ tsp vanilla
Grease a 15x1/2 inch cookie sheet well, I use cooking spray. In a bowl, beat eggs and sugar until creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice. Then add dry ingredients, EXCEPT the walnuts! Mix well. Pour into pan and smooth top evenly. Sprinkle the nuts over the top. Bake at 375 degrees for 12-15 minutes or until top springs back. While baking, sprinkle powdered sugar through strainer onto clean, thin dish towel. Remove cake from oven and turn upside-down onto towel. Beginning at the narrow end of cake, roll towel and cake together (I feel like a pioneer when I do this). Set aside to cool, seam side down. While pumpkin roll cools, make filling. Filling: In bowl, blend cream cheese and butter until light and fluffy. Slowly beat in powdered sugar and vanilla. When cake is completely cooled, unroll and remove towel. Spread filling over top. Roll up again. Refrigerate for several hours and serve in slices. So Yummy!

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