As we jump into the month of May, we start thinking about what to serve on two upcoming holidays – Mother’s Day and Memorial Day. These two recipes may be just what you’re looking for.
The Ravioli with Tomato-Alfredo Sauce could be used as a meatless main dish or a side dish with your favorite meat. Since the recipe uses packaged ravioli, the dish isn’t difficult to make.
With strawberry season in full swing during both holidays, you may want to use the delicious fruit in your dessert. These Strawberry Dumplings are also easy to make, and they taste great!
RAVIOLI with TOMATO-ALFREDO SAUCE
2 packages (9-ounces each) refrigerated dried tomato or cheese-filled ravioli
1 tablespoon butter or olive oil
1 large onion (1 cup), coarsely chopped
1 (8-ounce) package (3 cups) sliced, fresh mushrooms
1 (24- to 28-ounce) jar spaghetti sauce
1 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/2 cup Half and Half
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Cook and drain ravioli as directed on package, place in serving dish and keep warm. Spray same saucepan with cooking spray; heat over medium heat and add butter or olive oil. Cook onion and mushrooms in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
Stir in spaghetti sauce, parsley flakes, garlic powder and Half and Half. Heat to boiling; reduce heat and stir in Parmesan cheese.
Pour sauce into serving dish and mix with ravioli. Sprinkle shredded Mozzarella cheese over all and allow to melt. Makes 6 servings.
STRAWBERRY DUMPLINGS
1/2 cup sugar
3/4 cup water
1 teaspoon vanilla
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons margarine
1/2 cup milk
pound of strawberries
1tablespoon sugar
In a pan, combine 1/2 cup sugar and the water. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Stir in vanilla.
In separate bowl, sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in margarine until mixture is crumbly. Add milk and stir till well combined.
Place berries in a 2-quart casserole; pour hot sugar mixture over berries. Immediately drop 8 to 10 spoonsful of dumpling dough over berries. Sprinkle dumplings with remaining 1 tablespoon sugar.
Bake in very hot oven (400 degrees) for 25 minutes or until dumplings are done. Serve warm.
Makes 4 to 5 servings.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
