Documentos de Académico
Documentos de Profesional
Documentos de Cultura
y
-0
family joins me in expressing
gratitude and thanks to all of
you whose appreciation of fine
food imaginative cooking,
and quality products has
made this new edition of
Poll
y
-0 Recipes possible. We
thank you for your support
and encouragement, and
sincerely hope you will enjoy
using this book as much as we
have enjoyed preparing it for
Cordially,-
Joseph Pollio, Sr.
President
ooking and sering wer for selected
photos courtesy of Hammac her Schlemmer,
New York City.
Wiliam Brooks, art director.
or aditional copies of recipe book,
send $1.0 to
Pollio Dairy Products Corp., Dept. Q,
650 Fountain Ave., Brooklyn, N.Y. 11208.
TABLE
OF
CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Hors d'Oeuvres and Appetizers . . . . . . . . . . . . . . . . . . . 5-8
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-17
Meat Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-25
Chicken Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-28
Fish Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-31
Vegetable Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-38
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-46
Pizzas, Sandwiches and Snacks . . . . . . . . . . . . . . . . . . . 47-54
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55-57
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58-73
Low Calorie Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74-79
Photo Display of Plants and Products . . . . . . . . . . . . . 39-42
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
2
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RICOTTA
Ricotta cheese was originally made from whey after the curd had
been extracted from sheep's milk. It was greatly improved in the
early 19th century by a new process which produced ricotta from
whole cow's milk. The Pollio family has been manufacturing the
finest ricotta for over 150 years, passing the secret formula on from
generation to generation.
Today's Polly-0 Ricotta is a soft, moist, snowy-white treat that
handles like whipped cream, tastes like whole milk, and is often
used in the same way that cottage cheese or cream cheese is used.
It has a flavor and texture all its own, as well as nutritional value
that makes it one of the most healthful and easily digested of all
cheeses. Since 1 pound of ricotta is equivalent to 2 quarts of
whole milk, it is often recommended by doctors as a milk
substitute for infants, children and adults who are allergic to milk.
Ricotta is an excellent and easily assimilated food for expectant
mothers and convalescents. It is also available made from part
skim milk and therefore is a delightful addition to diet menus.
MOZZARELLA
Mozzarella cheese is the succulent, stretchy white cheese used
in such familiar and favorite Italian dishes as Pizza, Lasagne
and Veal Cutlets Parmigiana. Its mild and delicious favor and its
convenient "sliceable" form make it a popular "snack" cheese for
both children and adults. Polly-0 Mozzarella is as wholesome
as it is tasty - equal to 4 quarts of whole milk per pound. As with
ricotta, it is also available made from part skim milk and therefore
welcomed by dieters.
NOTE: When a recipe calls for more than 15 ounces of ricotta
cheese, purchase a 2 or 3 pund container to stretch your food
dollar.
Look for the Kosher Seal of Approval @ on Polly-0 Ricotta and
Mozzarella.
WEIGHTS & MEASURES
Liquid Volume
Dash or pinch
1 tablespoon
2 tablespoons
4 tablespoons
5Y tablespoons
8 tablespoons
16 tablespoons
1 cup
2 cups
4 cups
1 liter
1 deciliter
Dry Weight
16 ounces
1 ounce
1 pound
1 gram
1 kilogram
less than Y teaspoon
3 teaspoons
1 fluid ounce
Y cup
1/3 cup
Y cup
1 cup
8 fluid ounces
1 pint
2 pints
1.05 quarts
3.3 fluid ounces
1 pound
28.35 grams
454 grams
0.035 ounce
2.2 pounds
3
EQUIVALENTS
Butter: 2 tablespoons = 1 ounce
8 tablespoons =pound
1 cup = Y pound
Chocolate: 1 square = 1 ounce
Cottage cheese: 1 cup = Y pound
Four: 4 cups = 1 poun
Gelatin: 1 tablespoon = ounce envelope
Herbs: 1 tablespoon fresh = 1 teaspoon dried
Macaroni: 2 cups (8 ounces)
uncooked = 4 cups cooked
Noodles: 6 cups (8 ounces)
uncooked = 4 cups cooked
Parmesan cheese: 1 cup = 2 ounces
Ricotta cheese: 1 cup = Y pound
Spaghetti: 8 ounces uncooked = 3Y cups cooked
Sugar, granulated: 2 cups = 1 pound
4
6
Hors d'Oeuures & Appetizers
DEVILED EGGS, POLLY-0
4 hard-cooked eggs, halved
6 tablespoons
Polly-0 Ricotta
1 teaspoon dry mustard
1 tablespoon Polly-0 Minced Onion
4 servings
1 tablespoon chopped
Polly-0 Capers
2 or 3 tablespoons mayonnaise
Salt and pepper to taste
Polly-0 Paprika
Shell eggs, cut in half lengthwise. Remove egg yolks from whites. Mash yolks
and combine with remaining ingredients. Fill egg whites, dust with paprika and
garnish with a slice of stuffed olive.
MOZZARELLA CHEESE PUFFS
(Piumini di Mozzare/la a/ Forno)
Approximately 2 dozen
1 cup sifted a/1-purpose flour
Y teaspoon salt
Y teaspoon Polly-0 Paprika
8 tablespoons Polly-0 Butter
6 ounces Polly-0 Mozzarella,
diced
Preheat oven to 350
. Sift dr
y
ingredients together. Cream butter, add moz
zarella and blend. Add flour mixture, mix well and shape into small balls. Place
balls on lightly greased baking sheet and bake 15 to 20 minutes, or until puffed
and golden brown.
Note: Cheese Puffs may be frozen unbaked. Adjust cooking time if Puffs are
placed in the oven while still frozen.
FRIED MOZZARELLA
16 ounces Po/ly-0 Mozzarella
% cup a/1-purpose flour
2 eggs, lightly beaten
6 servings
Salt and pepper to taste
1 cup Polly-0 Bread Crumbs
1 cup olive oil
Cut mozzarella into small squares, roll in flour, dip in egg seasoned with salt and
pepper, roll in bread crumbs, dip in egg again and roll in bread crumbs. Fry in
hot olive oil just long enough for bread crumbs to turn golden brown. Serve hot
HOT MOZZARELLA APPETIZERS 8 servings
8 slices thick white bread
1 package (8 ounces)
Polly-0 Mozzarella
White pepper to taste
1 can (2 ounces) Polly-0
Anchovy Fillets, drained
Trim crusts from bread and cut bread into triangles. Toast triangles lightly un
der broiler on one side. Cut mozzarella into triangles Y-inch thick. Place on un
toasted side of bread, sprinkle with pepper and top with anchov
y
fillets. Place
under broiler a few minutes until cheese melts. Serve immediately.
,
CHEESE KNISHES
Dough:
1 envelope dr yeast
2 tablespoons sugar
1 teaspoon Polly-0 Salt
2 eggs, beaten
Hors d'Oeuvres & Appetizers
6 to 8 servings
3! cups all-purpose
four (approximately)
4 tablespoons Polly-0
Butter, melted
In a large bowl, dissolve yeast in 1\ cups warm water; let stand about 5 minutes.
Stir in sugar, salt, eggs, butter and enough flour to make a ball of dough. Cover
and let rise in warm place until doubled in bulk, 2 to 3 hours. Punch dough,
down, turn onto lightly floured board and knead until smooth and elastic. Form
into little balls, larger than an egg, and roll each one into a \-inch thick round.
Top each round with a tablespoon or two of filling, fold in half to form a crescent
and pinch edges together. Arrange on a well greased cookie sheet, cover and let
rise in a warm place about 45 minutes. Preheat oven to 350
. Wash fish and dry with paper towels. If fillets are large, cut
in half lengthwise. Blend tomato with mozzarella, anchovies, thyme, grated
cheese and olives. Spread 2 tablespoons of cheese stuffing on each fillet, roll and
fasten with wooden toothpicks. Saute onion in butter in a large skillet until soft
and transparent. Add stuffed fillets and brown lightly on all sides. Lift fillets from
pan and arrange in a buttered baking dish. Add vermouth to skillet, scrape bot
tom and sides of pan and pour over stuffed fillets. Cover and bake 15 minutes,
or until fish flakes easily.
BROILED FILLETS WITH
MUSHROOMS & CHEESE
2 pounds mackerel or
other fish fillets
% cup olive oil
1 teaspoon salt
Dash pepper
4 servings
1 can (8 ounces) Polly-0
Mushrooms, sliced, or stems
and pieces, drained
1 cup grated Polly-0 Mozzarella
2 tablespoons chopped fresh parsley
Cut fillets into serving-size portions. Combine olive oil with salt and pepper.
Blend mushrooms, mozzarella and parsley. Place fish on well-greased broiling
pan and brush with seasoned olive oil. Broil 3 inches from heat 3 to 4 minutes.
Turn carefully and brush with remaining olive oil. Broil 3 to4 minutes longer, or
until fish flakes easily. Spread mushroom and mozzarella mixture on fish; broil 2
to 3 minutes longer, or until lightly browned.
BAKED RED SNAPPER
WITH RICOTTA STUFFING
1 3 Y pound snapper
Salt
2 tablespoons olive oil
Ricotta Stuffing:
% cup chopped celery
Y cup chopped onion
% cup olive oil
2 to 3 cups Polly-0 Bread Crumbs
1 cup Polly-0 Ricotta
6 servings
% cup diced peeled lemon
2 tablespoons grated lemon rind
1 teaspoon Polly-0 Paprika
Y teaspoon salt
Preheat oven to 350
. Clean, wash and dry fish. Sprinkle inside and out with salt.
Saute celery and onion in Y cup olive oil until soft. Remove from heat and com
bine with remaining ingredients, blending well. Stuff fish loosely. Close opening
with small skewers or wooden toothpicks. Place fish in a well-greased baking
dish, brush with 2 tablespoons olive oil and bake 40 to 60 minutes, or until fish
flakes easily. Baste occasionally during cooking. Remove skewers; garnish with
lemon slices and sprigs of parsley.
FLOUNDER FILLETS NEAPOLITAN
4 servings
4 flounder fillets
All-purpose flour
1 egg, lightly beaten
Polly-0 Bread Crumbs
Olive oil
1 can (8 ounces) Polly-0
Tomato Sauce
6 ounces Polly-0 Mozzarella,
diced
Y teaspoon Polly-0 Oregano
Dredge fillets in flour, dip in egg and coat with bread crumbs. Saute in olive oil
until golden brown on both sides. Arrange in buttered baking dish, cover with
tomato sauce, sprinkle with oregano and top with mozzarella cheese. Place un
der broiler until cheese melts.
31
Vegetable Dishes
STUFFED GREEN PEPPERS PROVENCALE 4 servings
4 large green peppers
1 onion, chopped
% pound Italian sausage meat
1 tablespoon Polly-0 Butter
1 cup rice, uncooked
2 tablespoons Polly-0 Tomato
Paste, dissolved in 3 cups
warm broth or bouillon
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
6 ounces Polly-0
Mozzarella, diced
Preheat oven to 350
. Cut ends off zucchini, wash and scrape lightly. Cut in half,
lengthwise, and scoop out pulp. Blend pulp with remaining ingredients, except
bread crumbs. Fill zucchini cases with mixture. Arrange side by side in oiled
baking dish. Sprinkle with bread crumbs and drizzle a little olive oil over them.
Cover (use aluminum foil if dish has no cover) and bake 30 minutes. Remove
cover and continue baking an additional 15 minutes.
BAKED STUFFED POTATOES
4 baking potatoes
2 tablespoons softened
Polly-0 Butter
Salt and pepper to taste
Pnch nutmeg
4 to 6 serings
1 egg, well beaten
1 cup grated Polly-0
Mozzarella
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Preheat oven to 350
. Stir milk into flour gradually and beat until smooth. Stir
ring constantly, add beaten eggs to which a pinch of salt has been added. Add
melted butter. Melt a l i ttl e additional butter, as needed, in a 6-inch frying pan.
Pour 5 or 6 tablespoons of batter into pan, til ting pan back and forth so batter
spreads evenly. Cook slowly. When set on one side, turn and cook on other
side. Slide out of pan onto work board and repeat procedure, making as many
crepes as batter all ows. Prepare filling by combining prosciutto with ricotta and
mixing well. Add salt and a tablespoon or two of milk to obtain a smooth,
creamy mixture. Place a small amount of filling in the center of each crepe,
bringing sides over so they overlap to hold filling. Arrange stuffed crepes in bak
ing pan in one layer. Dot with butter, sprinkle with grated cheese and bake, un
covered, about 15 minutes. Serve piping hot.
49
50
Pizzas, Sandwiches & Snacks
CARNIVAL PIE ( Pizza Rustica)
1 0 serving:
Pastry for 1 0- inch 2 crust pie
2 pounds Italian sausage meat
1 container (2 pounds)
Polly-0 Ricotta
2 packages (6 ounces each)
Polly-0 Mozzarella, diced
Y cup sugar (optional)
5 egs
1 pound prosci utto, chopped
1 tablespoon chopped parsley
1 cup Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 400
. Break eggs into a l arge bowl, add milk, salt and pepper
and beat unti l frothy. Mel t butter in medium size ovenproof skillet, add eggs and
cook over moderate heat until eggs are almost set . Sprinkle mozzarel l a and
parsley over half of omel ette, fold other half of omel ette over cheese, sprinkle
with grated cheese and bake, uncovered, about 10 minutes or until top is lightly
browned.
51
52
Pizzas, Sandwiches & Snacks
RICOTTA & APPLE PANCAKES
4 servings
1 cup Polly-0 Ricotta
3 eggs, lightly beaten
2 tablespoons Polly-0
Butter, melted
Y cup grated apple
Pinch salt
2 tablespoons grated orange rind
! cup all-purpose flour
(approximately)
Combine ricotta with next five ingredients and mi x thoroughly. Gradually add
just enough flour to make a thin batter. Drop by tablespoonfuls on lightly
greased, hot griddle and brown on both sides. Serve hot with a dab of dairy sour
cream or Polly-0 Ricotta on each pancake, or with your favorite syrup,
Polly-0 Honey or j am.
FAGOTTINI RI PIENI (Little Stuffed Bundles)
Prepare favorite pizza or baking powder biscuit dough. Cut into egg-size pieces
and stretch each piece to form a thin disc. Place a little diced Polly-0 Moz
zarella on each disc, sprinkle with parsley, salt and pepper and fold each disc
over, closing edges tightly. Fry the little bundles in deep hot fat or olive oil until
golden and crisp. Serve hot , either plan or topped with Polly-0 Tomato
Sauce. Pieces of anchovies can also be added to filling. These can also be
baked.
CHEESE TURNOVERS
Pastr for pie or biscui t dough
1 cup Polly-0 Ricotta
1 cup grated Polly-0
Mozzarella
1 egg yolk, lightly beaten
Salt and pepper to taste
4 to 6 servings
2 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
! cup chopped ham,
prosci utto or cooked
crumbled sausage
Cooking oil
Prepare pastry or biscuit dough and roll out about Y inch thick. Cut into 4- or 5-
inch rounds. (Or substitute prepared refrigerator biscuits rolled into thin
rounds. ) Combine remaining ingredients and blend well. Place a tablespoon of
filling in center of each round, moisten edges and fold into crescents. Press
edges together with tines of fork. Fry turnovers in deep hot oil, about 375
until
golden brown. Serve hot with tomato sauce.
CHEESE DUMPLINGS
8 ounces Polly-0 Ricotta
3 tablespoons Polly-0 Butter
4 egg yolks
% cup all-purpose flour
4 servings
Y cup Polly-0 Bread Crumbs
2 teaspoons salt
Dash of Polly-0 Black Pepper
4 egg whites, beaten stiff
Cream butter; add egg yolks, one at a time, beating after each addition. Add
ricotta, flour, bread crumbs, salt and pepper, mixing well. Fol d in egg whites.
Drop by spoonfuls into boiling salted water, cover and cook over medium heat
10 minutes. Drain well and serve at once.
Pzzas, Sandwiches & Snacks
MEAT AND CHEESE HEROES 8 servings
1 pound lean ground beef 1 teaspoon Polly-0 Oregano
2 tablespoons Polly-0 Butter Salt to taste
1 can (4 ounces) Polly-0 1 loaf Italian bread
Sliced Mushrooms, drained 1 package (8 ounces) Polly- 0
2 tablespoons minced onion Mozzarella, sliced
cup barbecue sauce Polly-0 Butter
Preheat oven to 375
. Fill prepared pan by spooning a layer of cheese mixture and t hen a few
spoonfuls of prune mixture into pan. Continue in this way until bot h mi xtures
are used. Final spoonfuls of prune mixture will make a pretty marbled effect on
top of cake. Bake 15 minutes, lower heat to 350
and bake 1 hour. Turn off heat
and allow cake to cool in oven.
61
62
Desserts
EASY CHEESE CAKE
2 egg yolks
1 cup Polly-0 Milk
2 tablespoons unflavored gelatin
1 cup sugar
% teaspoon salt
1 container (2 pounds)
Polly-0 Ricotta
8 servings
3 tablespoons lemon juice
2 egg whites, beaten stiff
1 cup Polly-0
Heavy Cream, whipped
Strawberries for garnish
Crumb crust
Beat together egg yolks and milk in top of double boiler. Stir in gelatin, sugar and
salt. Cook over boiling water, stirring constantly, until gelatin dissolves and mix
ture starts to thicken, about 10 minutes. Remove from heat and cool. Add to
ricotta with lemon juice and blend well. Chill , stirring occasionally, until mixture
mounds slightly when dropped from spoon. Combine egg whites with whipped
cream and fold into chilled mi xture. Line an 8-inch spring form pan with crumb
crust and pour mixture into pan. Chill several hours or overnight. Serve gar
nished with strawberries.
CRUMB CRUST: Mix Y cup fine zwieback or graham cracker crumbs, 1
tablespoon sugar and 2 tablespoons Polly-0 Butter, melted. Press firmly in
bottom of 8-inch spring form pan.
NO COOK CHOCOLATE CHEESE PIE
8 servings
1 package (6 ounces) semisweet
chocolate bits
1 container (1 5 ounces)
Polly-0 Ricotta
Y cup light brown sugar
Y teaspoon salt
1 teaspoon vanilla
3 egg yolks
Y cup Polly-0
Heavy Cream, whipped
3 egg whites, beaten stiff
with Y cup light
brown sugar
9- inch pie shell, baked
Melt chocolate over hot water. Cool. Blend ricotta with sugar, salt and vanilla.
Beat in egg yolks, beating after each addition. Beat in chocolate and blend well.
Combine whipped cream with beaten egg whites, folding gently. Fold into
chocolate mi xture. Pour into baked pie shell, reserving of mixture for
decorating. Refrigerate until filling is set. Spoon reserved mixture in mounds
over top of pie. Chill several hours or overnight.
RICOTTA CHEESE APPLE PIE
Pastry to line deep 9-inch pan
3 cups thinly sliced apples
% cup sugar, divided
Y teaspoon ci nnamon
Y teaspoon nutmeg
2 eggs
1 cup Polly-0 Ricotta
Y cup Polly-0
Heavy Cream
Y teaspoon salt
1 Y teaspoons grated
lemon peel
6 servings
Preheat oven to 425
. Line pie pan with pastry, trim and flute edge. Place apples
on crust ; sprinkle with cup sugar mixed wi th cinnamon and nutmeg. Beat
eggs lightly; combine with ricotta, Y cup sugar, cream, salt and lemon peel. Pour
over apples, covering evenly. Bake 10 minutes. Lower oven temperature to 350
and bake 30 minutes longer. Cool before serving.
CREAM CAKE PALERMO
1 container (2 pounds)
Polly-0 Ricotta
cup sugar
% cup Polly-0
Light Cream
1 tablespoon orange juice
Frosting:
1 egg white
1 cups sifted
confectioners sugar
Desserts
8 seruings
square bitter chocolate,
chopped
cup chopped toasted almonds
cup diced glace fruits
Large sponge cake
% cup rum
1 teaspoon almond extract
1 teaspoon lemon juice
Candied fruit and flowers
Combine first seven ingredients and blend well. Cover and chill 1 hour. Cut
sponge cake into 3 layers; brush surface of bottom and middle layer evenly with
rum. Spread ricotta filling, inch thick, between layers. Refrigerate 1 hour. To
prepare frosting, beat egg white until frothy, add sugar gradually and blend in al
mond flavoring and lemon juice. Beat until smooth and creamy. Spread frosting
over top and sides of cake and decorate with candied fruit and flowers.
PASTICCINI di NAPOLI
(A Neapolitan Pastry)
Pastry:
2 cups sifted all-purpose
flour
Pinch salt
cup sugar
Filling:
3 cups Polly-0 Ricotta
6 tablespoons confectioners sugar
2 egg yolks
8 to 1 0 pastries
cup Polly-0 Butter,
cut into small pieces
2 egg yolks
Grated rind of 1 lemon
Pinch cinnamon
1 teaspoon grated lemon rind
4 tablespoons raisins (optional)
Sift flour, salt and sugar into bowl. Cut in butter with pastry blender or finger
tips to distribute butter evenly through flour mixture. Add egg yolks, one at a
time, mixing with wooden spoon after each addition. Blend in lemon rind. Work
dough with hands until it is soft and manageable and clears bowl. If necessary,
add a little water to hold dough together. Turn onto a lightly floured board and
knead quickly until smooth. Wrap in wax paper and refrigerate 1 to 2 hours. Roll
out to %-inch thickness on lightly floured board. Cut pastry into rounds to fit
muffin pans. Grease muffin pans and line with pastry. Preheat oven to 350
.
Combine ricotta with remaining ingredients and blend well with wooden spoon.
Fill prepared pastry sections. Cut left-over pastry into small strips and criss
cross strips over filling. Trim edges. Bake 40 to 50 minutes. Cool in oven.
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety.
63
64
PASTIERA di GRANO (Easter Wheat Pie)
Wheat:
8-10 seruings
% pound soaked wheat*,
drained and weighed
after soaking
1 teaspoon salt
Y cup scalded Po/ly-0 Milk
1 teaspoon sugar
! cup each minced glace
citron and orange peel
*If soaked wheat is not available, dry wheat may be soaked as follows: cover dry
wheat with cold water and boil 15 minutes or until husks crack open. Remove
from heat and soak 24 hours.
Pasta Frolla: (Flaky Sweet Pastry)
2 cups sifted all-purpose flour
Pnch salt
Y cup sugar
Filling:
3 cups Po/ly-0 Ricotta
1 Y cups sugar
6 egg yolks, beaten
1 teaspoon uanilla
Dash ci nnamon (optional)
Grated rind of one lemon
! cup Po/ly-0 Butter
3 eg yolks
1 tablespoon milk
1 or 2 tablespoons orange
flower water or
Y teaspoon orange extract
4 egg whites, beaten stif
Confectioners sugar
Desserts
Prepare WHEAT: Place drained wheat in covered saucepan and cover with 3
cups water. Add salt and boil 1 hour, stirring frequently to prevent sticking.
Drain wheat, add milk and sugar, and boil an additionaiS minutes. Remove from
heat, add citron and orange peel, mix and allow to cool.
While prepared wheat is cooling prepare PAST A FROLLA: Sift four, salt and
sugar into bowl; cut in butter with pastry blender or finger tips to distribute
butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden
spoon. Work with hands until dough is manageable and clears bowl, adding a lit
tle milk if necessary to hold dough together. Turn onto lightly floured board and
knead quickly until smooth. Form into a ball, cover and chill30 minutes. Divide
ball into two parts, one larger than the other. Roll large piece on lightly floured
board into a disc Y-inch thick, large enough to line a deep 10-inch pie plate.
Butter pie plate and line with pastry, leaving a Y2-inch overhang. Roll out remain
ing dough Ys-inch thick and cut into %-inch strips for lattice topping.
Prepare FILLING: Preheat oven to 350
)
and brown on all sides. Drain on paper. Serve dusted with confectioners sugar.
RICOTTA PANCAKES
1 cup sifted all-purpose flour
1 teaspoon baking powder
Y teaspoon salt
1 container (1 5 ounces)
Polly- 0 Ricotta
2 eggs
2 egg yolks
8 to 1 0 pancakes
3 tablespoons light cream
1 tablespoon Polly-0 Butter,
melted
Polly-0 Milk
Cinnamon
Confectioners sugar
Sift dry ingredients together. Add to ricotta and bl end well. Beat together eggs,
egg yolks and cream; add to ricotta. Stir to a smooth batter. Add melted butter
and blend. If batter is too thick, add enough milk to thin gradually. Heat griddle
and brush with butter. Pour batter on griddle from large spoon. Brown on both
sides. Sprinkle with cinnamon and confectioners sugar and roll.
Variation: Spread with your favorite jam or jelly before rolling.
,
CHEESE SOUFFLE PUDDING 4 servings
2 cup Polly-0 Butter
Y cup sugar
4 egg yolks, beaten
1 cup Poily-0 Ricotta
cup seedless raisins
1 teaspoon lemon juice
1 cup dairy sour cream
4 egg whites, beaten stiff
Preheat oven to 350
. Resift flour with baking soda and sal t . Blend butter with
ricotta, beating unti l creamy. Add vanilla. Beat in sugar graduall y. Add egg and
beat until well blended. Slowly stir in dry ingredients. Drop from a teaspoon
onto a lightly greased cookie sheet. With the back tip of teaspoon, shape a littl e
well in the center of each cookie and fill with a Y teaspoon mincemeat or
applesauce. Bake 12 to 18 minutes or until lightly browned.
71
72
Desserts
CHOCOLATE CHEESE ROLL
3 egg yolks
l cup confectioners sugar
1 teaspoon vanilla
2 tablespoons sifted
all-purpose flour
2 tablespoons cocoa
Y teaspoon salt
l teaspoon cream of tartar
3 egg whites
1 container (1 5 ounces)
Polly-0 Ricotta
1/3 cup sugar
8 servings
2 tablespoons sherry or rum
1 tablespoon grated orange rind
l teaspoon vanilla
Preheat oven to 325
. Saute meat in large skil let until brown. Drain. Add onion,
green pepper, tomato paste, o cup water, sal t, oregano, garlic powder and
pepper. Simmer 10 minutes. Lightly grease a 9- inch pie plate and line with
zucchini slices. Sprinkle with Y cup grated cheese. Cover with half of meat mix
ture. Place a few slices of mozzarella over meat. Cover with remaining meat .
Sprinkle remaining grated cheese over meat and bake, uncovered, 15 to 20
minutes. Cover wi th mozzarella slices and return to oven just long enough to
melt cheese.
EGGPLANT PARMIGIANA: To reduce calories, peel eggplant, cut into
cubes, and drop into lightly salted boiling water. Cook 10 minutes; drain
thoroughl y. Proceed with standard recipe ( page 34) , using part skim moz
zarel la.
TUNA CASSEROLE
1 medium eggplant, sliced
can (14 ounces) Polly-0
Tomatoes
2 cans (7 ounces each)
water-packed tuna
6 servings
1 onion, minced
1 teaspoon Polly-0 Sweet Basil
Salt and pepper to taste
1 package (6 ounces) Part Skim
Polly-0 Mozzarella, diced
Preheat oven to 350