April 27, 1954 Italian Stuffed Tufoli, Italian Tomato Sauce and Meat Balls, Chocolate Peppermint Pie

Italian Stuffed Tufoli

3/4 lb. Bravo Tufoli
4 quarts boiling water
1 T. salad oil or vegetable shortening
1 1/2 T. salt
1 recipe Italian Tomato Sauce and Meat balls
1 recipe Ricotta Filling
1/2 c. grated Parmesan cheese

Cook Tufoli and the 4 quarts of boiling water with the salad oil and salt for 30 minutes or until crispy tender. Pour a little cold water in utensil and drain in colander. Place Ricotta Filling in pastry bag with plain opening or tube. Fill tufoli being careful not to overfill. Place filled tufoli in greased baking dish measuring 12 x 8 x 2. Sprinkle each layer with 2 T. grated Parmesan cheese and spread with 1/2 c. or more of the Italian Sauce. It is better not to have more than 3 layers of tufoli in the dish. Bake at 350 degrees F. for about 1 hour. Remove from oven. and pour more sauce over top if it appears dry. Letr stand q15 minutes before serving. Pick up carefully with a large serving spoon.

Ricotta Filling

3 pounds ricotta cheese
3 eggs, slightly beaten
1 T. salt
1/4 c. grated Parmesan or Romano cheese
1 t. sugar
1/4 t. pepper
1/3 c. finely chopped parsley

 Combine all ingredients and beat until well blended. See recipe above for stuffing.

Italian Tomato Sauce and Meat Balls

1 pound ground beef
1 c. bread crumbs
2 eggs
1/2 t.salt
1/8 t.pepper
1 T. chopped onion
1 T. Parmesan cheese
2 T. diced salt pork
1 clove garlic
2 cans tomato paste
1 large can tomato puree

Combine meat, bread crumbs, eggs salt, pepper, onion, Parmesan cheese. Shape into 12 balls. Melt salt pork in skillet, brown meat balls, remove to saucepan. Mince garlic and and brown in skillet; add to meat balls in saucepan. Combine tomato paste and puree and simmer for 15 minutes, stirring occasionally. Add to meat balls and garlic. Simmer 3 to 4 hours. Serves 8.

Editor's Note: The number of cans of tomato puree was illegible. You may need to adjust.

Chocolate Peppermint Pie

2 sq. unsweetened Chocolate
2 T. butter
2/3 c. confectioners sugar
2 T. hot water
1 1/2 c. shredded coconut, finely snipped (4 oz.)
1 quart peppermint ice cream

Melt chocolate and butter together over low heat. Add sugar and water. Reserve 2 T. chocolate mixture for garnish. Fold in coconut to remaining chocolate mixture. Pour into well buttered 9 inch pie plate; freeze until firm (about 10 min.).

To serve immediately: Remove chocolate shell from freezer, scoop out ice cream in small rounds and place in shell. Garnish with reserved chocolate.

To store in freezer: Freeze shell until firm; fill with softened ice cream; garnish with reserved chocolate. Return to freezer until firm. Package and freeze for several weeks. Or just shell may be packaged and frozen. Serves 6 or 7.