Macon Magazine

FEBRUARY/MARCH 2013 MACON MAGAZINE I 81 502 Cherry St. • (478) 257-6612 Order a Market City cake or your choice of menu items! Let us create your perfect dessert or dinner for your bridal party... Sunday 11 a.m. - 3 p.m. Saturday 7 a.m. - 9 p.m. Friday 7 a.m. - 10 p.m. Tues.-Thurs. 7 a.m. - 3 p.m. HOMEMADE PASTA is is the traditional homemade pasta recipe Rose has been making all her life. She has served it in a bowl with warm wine, with tomato sauce and with just melted butter and parmesan for her youngest fans. 2 eggs 3/4 cup water 1/2 teaspoon salt 4 cups all-purpose flour or seminola Mix together flour, salt and yeast in large glass bowl and make a well in center. Gradually mix in surrounding flour mixture until all dry ingredients are incorporated. Add more water or flour in center as necessary to create correct consistency. Mix with hands until dough isn't sticky. Transfer dough, once proper consistency is achieved, to a wooden board and knead with flour until smooth and elastic, about 15 minutes. Divide dough in half; knead into two balls and place under inverted bowl to rest about 30 to 40 minutes. Roll out each piece of dough on floured wooden board, wrapping dough around rolling pin to stretch and apply pressure. Continue until dough is about 1/8 inch thick. When dough is correct thickness, flour top of dough's surface and slice across in 1 1/4 inch strips. Stack them on top of each other, flour sides. Cut crosswise into 1/4- inch pieces. Use fingers to roll strips into tiny rolled pacaronis. Let dry on floured cloth in single layer. Once dry, macaroni may be frozen in zip-top bags or boiled briefly (as with all fresh pasta) for use. MEATBALLS 3/4 pound ground beef 1/4 pound ground pork 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 3 tablespoons grated romano cheese 1 cup fresh breadcrumbs 3 tablespoons parsley 1-2 eggs Mix all ingredients together with fork. Shape into balls about two inches in diameter. Brown in frying pan and add to pasta sauce to finish cooking. PIZZA Dough: 1 package active dry yeast 1 1/2 cups lukewarm water 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons oil Sauce: 1 15-ounce can tomato sauce 1 tablespoon romano cheese 1 tablespoon oregano Toppings: 4 cups shredded mozzarella cheese Italian sausage cut into disks Combine flour and salt. Dissolve yeast in lukewarm water, and add it to the flour mixture along with oil. Mix thoroughly. Turn onto floured board and knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until doubled in bulk (about 1 ½ hours). Divide dough into two pieces: roll out to fit 15-inch pans. Crimp edges; brush with oil. Spread sauce over dough and top with 2 cups shredded mozzarella per pizza. Top with Italian sausage. Bake at 400 degrees for 20-25 minutes. RANATELLI (Ricotta Turnovers) is dessert is an original recipe created by Rose Mattia many, many years ago. It is one of her favorite desserts and a family favorite, too. Dough: About 4 cups all-purpose flour 3 tablespoons sugar 1 teaspoon salt 1/2 cup shortening 3 egg yolks About 1 cup water Mix above ingredients as for piecrust, kneading until smooth. Let rest 1/2 hour, then roll thin and cut into circles using 3-inch to 4-inch biscuit cutter. Filling: 2 1/2 pounds ricotta cheese, drained 3 cups cooked white rice 1 teaspoon cinnamon 1/2 cup sugar 2 whole eggs plus 2 egg whites 1/2 teaspoon lemon juice Mix all ingredients together. Place about 2 tablespoons filling on each round, then fold over and seal edges using the tines of a fork. Brush tops with mixture of egg yolk diluted with 1 tablespoon milk. Prick with fork to allow steam to escape during baking. Bake at 375 degrees for 25 minutes.

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