Doctored Pasta

Scratch meals may be best, but a quick, delicious dinner can be made from the freezer and pantry. Then bump up the flavor with fresh carrots, herbs, and cheese. Serves 4.

Ingredients

• 1 pound prepared ravioli (dry, fresh. or frozen)
• 1 tablespoons salt
• 1 quart prepared marinara
• 2 carrots, grated
• 1 teaspoon red pepper flakes
• ½ cup parmesan, grated
• ¼ cup Italian parsley, minced

Directions

1. Fill large kettle with water, add salt, and cook ravioli per package instructions. When tender, remove from heat and strain in colander.Add carrots and red pepper flakes to marinara sauce in medium size pot and simmer for 10 minutes or longer. Adjust seasoning as needed.
2. To serve, pour marinara over plated ravioli and sprinkle with parmesan and parsley.

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Garlicky Broccoli

Broccoli is a terrific vegetable but is too easily made inedible by overcooking. Pop some aromatics in the steaming liquid and watch the pot like a hawk. Serves 4-6.

Ingredients

• 1 head fresh broccoli, florets and trimmed stem pieces
• 1 tablespoon olive oil
• 1 teaspoon chili pepper flakes
• 3 cloves garlic, mashed
• salt

Directions

1. Pour a few inches of water in a pot, and add olive oil, pepper, and garlic. Insert steamer basket.
2. Bring the water to a simmer, add broccoli to basket, and cover. Steam for 4 minutes and check for tenderness. Continue steaming until tender, checking frequently. Toss with salt and serve warm.

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Mary’s Apple Pie

Use a variety of firm, tart apples for the filling, such as Granny Smith and Braeburn (Red and Golden Delicious tend to become too soft).

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• ½ cup cooking oil
• ¼ cup milk, cold
• 6-7 cups apples
• ½ cup sugar
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat oven to 425 degrees.
2. In bowl, mix flour with salt. In measuring cup, mix oil and milk, then pour into the flour and salt mixture. Stir with a fork until the mixed dough looks moist, but isn’t sticky. Press into a smooth ball. Cut into two parts; flatten halves slightly.
3. Prepare two sheets of waxed paper. Put one half of the dough in between the waxed paper. Roll out one half of the dough into a circle that is 1 inch wider than the pie plate. This is the bottom crust. Transfer it to an 8” (small) pie plate.
4. Roll out the other half of dough. Set it aside and prepare the apple filling.
5. In a large bowl, mix the apple slices with sugar and spices until well-coated.
6. Poke the bottom of the pie crust with a fork to help it to not be mushy.
7. Add the apple slices neatly in layers in the pie crust.
8. Dot the apples with small pieces of butter before putting on top crust.
9. After the top crust is laid in place, pinch the edges of the top and bottom crust together with fingers to create side edge of pie crust.
10. Cut a few small lines into top crust to let out steam while the pie bakes.
11. Bake pie on cookie sheet for 50 or 60 minutes.