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Asparagus Phyllo Bake

Thanks to Times-Herald reader Shirley Williamson of Newnan, GA, for sharing a few of her favorite recipes with us. Enjoy!  If you have a special recipe you would like to share with our readers, email to closeup@newnan.com or mail to Recipes, The Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264.

Asparagus Phyllo Bake

Ingredients:

2 pounds fresh asparagus, trimmed and cut into one-inch pieces

5 eggs, lightly beaten

1 carton (15 ounces) ricotta cheese

1 cup (4 ounces) shredded Swiss cheese

2 tablespoons grated parmesan cheese

2 garlic cloves minced

½ teaspoon salt

½ teaspoon grated lemon peel

½ teaspoon pepper

½ cup slivered almonds, toasted

¾ cup melted butter

16 sheets phyllo dough (14-inches by 9-inches)

In a large saucepan, bring 8 cups of water to a boil. Add asparagus; cook uncovered for 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.

In a large bowl, mix eggs, cheeses, and seasonings; stir in almonds and asparagus. 

Preheat oven to 375 degrees. Brush a 13-inch-by-9-inch baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in the prepared dish, brushing each with butter before placing the next sheet. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.

Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter as you go, one at a time. Cut into 12 rectangles. Bake for 50-55 minutes or until golden brown.

* * *

Spaghetti Puttanesca

Shirley Williamson suggests that this pasta dish can be eaten as is or with shrimp added.

Ingredients:

1 pound dried pasta (spaghetti)

5 tablespoons extra virgin olive oil

½ teaspoon crushed red pepper flakes

2 garlic cloves, finely chopped

* 6 anchovy filets, drained and chopped

---

2 14-ounce cans Italian plum tomatoes chopped or 2 pounds fresh tomatoes, chopped

1 cup pitted black olives

1 tablespoon capers, drained

salt and pepper

* Don’t be afraid of anchovies; they add wonderful flavor.

Cook pasta in a large pot of boiling water with salt until firm to the bite.

While pasta is cooking, heat oil in a skillet. Add red pepper flakes, garlic, and anchovies. Cook stirring constantly over medium heat until anchovies have disintegrated, about two to three minutes.

Raise heat to medium high, add tomatoes, and cook stirring occasionally until thickened (about 15 minutes). 

Add olives and capers. Add salt and pepper to taste. 

Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately.

* * *

Cream and Parmesan Pasta

This creamy pasta makes a perfect meal or side dish.

Ingredients:


1 cup heavy cream

2 egg yolks, beaten

2/3 cup freshly grated parmesan

1 pound dried pasta

(use ribbons, fettuccine, or tagliatelle)

<\Iz16>— — —

salt and pepper to taste

additional freshly grated parmesan to serve

Mix cream, egg yolks, and parmesan in a bowl until combined. 

Meanwhile, cook pasta in a large pot of boiling salted water until firm to the bite. 

Drain pasta, reserving ½ cup of pasta water. Return the pasta to the warm pasta pot. Add cream mixture and toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.




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