Saturday, July 26, 2008

Noodles Romano

Noodles Romano
1/4 c butter softened
2 T dried parsley
1 t dried basil
1 8 oz cream cheese softened
1/8 t pepper
2/3 c boiling water
8 oz fettuccine noodles
1 clove garlic minced
1/4 c butter
3/4 c grated Romano (or Parmesan cheese)

Cream cheese sauce:
Combine butter, parsley, basil and cream cheese. Add boiling water and blend mixture well, keep warm.
Cook noodles till tender, drain well.
Cook garlic in 1/4 c. butter 1 to 2 min. Pour over butter/garlic mixture over noodles; toss lightly to coat well. Sprinkle with 1/2 c. Romano cheese & toss again. Pile noodles on warm platter and pour cream sauce over and then the remaining 1/4 c. of Romano cheese. serves 6

Friday, July 11, 2008

Famous Chocolate Refrigerator Roll

Serves 8

You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake. Can use a cookie sheet in a bind.


2 cups heavy cream , chilled

1/4 cup confectioners' sugar

24 Nabisco Famous Chocolate Wafers

chocolate shavings to decorate top (optional)

1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form.

Stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)
2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter,
then cover with the remaining whipped cream, ends included. Carefully cover with plastic wrap and refrigerate for 6 hours at least, overnight is good. The longer time it is refrigerated the softer the cookie wafers get and it becomes cake-like.
3. Before serving, unwrap the cake, and sprinkle with the chocolate shavings or mini chocolate chips.
4. Cut on the diagonal for a pretty and surprising presentation.
To Make Ahead : After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate shavings just before serving.
A Washington Post article states this was made in the 1930's and tell's of a Portland lawyers who wants to make the dessert he loved in his childhood and can't find the wafer's. On his blog he had a quiz . . . which is harder to find in Portland a. her.oine or b. Nabisco chocolate wafer cookies. It's a fun read.

Wednesday, July 2, 2008

FIRE Crackers


1 box Nabisco saltines
1 3/4 c. canola oil (next time I'm trying 1 2/3 c.)
1 pkg. dry ranch salad dressing mix
1 T. red pepper flakes
also need a 1 gallon freezer, ziplock baggie

1. Snip off the ends of the 4 packs of saltines. Place opened ends of saltines into a 1 gallon size freezer/heavy weight ziplock baggie then slip off the cracker "sleeve" leaving saltines neatly in baggie.
2. Mix together oil, dressing mix and pepper flakes.
3. Mix very well and pour over the saltines-keeping baggie upright.
4. Seal baggie and rotate many times to distribute oil mixture throughout saltines.
5. Rotate occasionally for the next 24 hours. Then enjoy.

That's all there is to it. These are just great with salads. And yes, they are crunchie, not soggy from all that oil!!! Amazing isn't it.

Mine were a bit on the "warm" side since I used crushed chilies. I think the red pepper flakes are a bit milder. For milder version, just use 1 t. instead of 1 T.