Portobello Ragú

Ingredients:

1 lb. RP’s Fresh Tri-color Fusilli
4 T olive oil
2 cloves garlic crushed
1 lb. portobello mushrooms cleaned and cut into 1/2 in. pieces
1 medium onion chopped fine
1 t fresh rosemary chopped fine
1 28oz can good quality crushed tomatoes
1/4 T black pepper
salt to taste
fresh grated Parmigiano-Reggiano

Preparation

Heat the olive oil over medium high heat and add the garlic. Cook garlic for about 30 seconds, do not brown. Add portobello mushrooms and onion and sauté till slightly softened. Add all of the remaining ingredients and simmer for 15 min. partially covered. Boil fresh pasta until tender. Drain the pasta and top with portobello ragú.

You can expand the game by measuring the game cards and creating a template to add more cards to suit your needs.

Pastitsio

2 pounds hamburger
1 1/2 Tablespoons tomato paste
1/2 large onion chopped
3/4 teaspoon cinnamon
3/4 pound Mostaccioli or Ziti noodles partially cooked
1/2 cup Romano cheese grated
6 eggs separated
1 1/2 sticks butter (3/4 cup)

SAUCE
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
dash pepper

In a 10″ skillet, brown hamburger. Add tomato paste, onion, and cinnamon. Make the sauce. In a medium saucepan, melt the butter and stir in the flour. Add milk 1 cup at a time. Add dash of pepper. Stir constantly until sauce thickens and bubbles. Remove from heat. Cook noodles partially. Drain. While still hot, add butter and Romano cheese. Stir and set aside for butter and cheese to melt. In a large bowl, separate eggs and beat whites till frothy. Add yolks and beat. Add white sauce while beating. Put 4 or 5 big spoonfulls of egg mixture into meat and stir. Put 1/2 of egg mixture into noodles. Add more cheese if desired. Spread a layer of noodles on bottom of 9×12 pan. Layer in all of meat mixture. Put remaining noodles on top. Pour remaining egg mixture on top. Bake at 375ºF for one hour.

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.

Filling:
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.

Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.