The Rural Voice, 2002-05, Page 45Add reserved cooking liquid,
ricotta cheese, half of the parmesan
cheese, the lemon rind and juice, salt,
pepper and nutmeg; bring to a
simmer.
Add spinach, stir until wilted. Add
to pasta and toss to coat. Serve
sprinkled with remaining parmesan.
MOM'S SUNDAY ROAST
3-4 Ib (1.4-1.8 kg) beef rump
roast
3 medium onions, quartered
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp minced fresh garlic
1 cup water
6 carrots, cut in half crosswise
6 medium potatoes, quartered.
Heat oven to 350°F. Place roast on
rack in roasting pan. Add remaining
ingredients except water, carrots and
potatoes.
Pour water over roast. Cover; bake
for 45 minutes.
Uncover; arrange carrots and
potatoes around meat. Baste with pan
juices. Cover; bake, basting
occasionally for 60-70 minutes or
until vegetables are fork tender and
meat thermometer reaches 160°
(medium). Serve with pan juices.
BASIL LEMON GARLIC BREAD
1 (1 pound) loaf French bread
1/3 cup olive oil or butter, melted
1 tbsp dried basil leaves
dash cayenne pepper
1 tbsp lemon juice
2 tsp grated lemon peel
1/2 tsp finely chopped fresh garlic
Slice French bread diagonally into
1 1/2 -inch slices, cutting two-thirds
through loaf.
Heat oven to 400°.
In small bowl, stir together all
ingredients except French bread.
Brush cut sides of bread with olive
oil mixture. Wrap in aluminum foil;
place on cookie sheet. Bake for 15 to
20 minutes or until heated through.
CREAMED DILLY PEAS
3/4 cup water
1 cup (2 medium) sliced 1/4 -inch
carrots
1/4 cup butter or margarine
1 tbsp cornstarch
1 cup half-and-half
1 10 -oz package frozen tiny peas.
thawed, drained
•
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MAY 2002 11