Recipes24

1 cup confectioners’ sugar
3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla|Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal
baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.
In a 3−quart heavy saucepan cook granulated sugar, corn syrup,
hot water, and salt over low heat, stirring with a wooden spoon,
until sugar is dissolved. Increase heat to moderate and boil mixture,
without stirring, until a candy or digital thermometer registers 240F,
about 12 minutes. Remove pan from heat and pour sugar mixture over
gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand−held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if
using standing mixer or about 10 minutes if using hand−held mixer. In
a large bowl with cleaned beaters beat whites (or reconstituted powdered
whites) until they just hold stiff peaks. Beat whites and vanilla into
sugar mixture until just combined. Pour mixture into baking pan and
sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,
uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen
marshmallow and let drop onto cutting board. With a large knife trim
edges of marshmallow and cut marshmallow into roughly 1−inch cubes.
Sift remaining confectioners’ sugar into a large bowl and add
marshmallows in batches, tossing to evenly coat. Marshmallows
keep in an airtight container at cool room temperature 1 week.

2 − 10 oz. packages frozen chopped spinach −
Thawed in refrigerator overnight
1 lb. ricotta cheese
3/4 lb. shredded mozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter or margarine, lightly melted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)|Cook lasagna noodles according to package directions. Drain
carefully so as not to break noodles. Rinse and lay out flat
on a cookie sheet. Set aside.
Squeeze the excess moisture out of spinach. Place in a bowl
and add ricotta, mozzarella, Romano, pepper, and melted butter.
Mix just long enough to combine ingredients; the ricotta should
not be green.
Evenly divide the spinach mixture among noodles. Spread
mixture evenly over noodles leaving a one inch space on top and
bottom. Starting from one end, roll each noodle up over
filling. Place them seam side down in a lightly oiled casserole
dish allowing only one layer of rolls. Pour warmed sauce over
all, cover, and bake at 350F for 20 − 30 minutes or until
heated throughout.
NOTE: The spinach mixture is the same as used in spinach and
cheese calzones.

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper|Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.