Recipes from Progressive Dinner

TOMATO SOUP

2 quarts tomato juice
1 cup chopped celery
1/8 cup dry onions
1/4-1/2 tsp. sweet basil
parsley
salt and pepper
Sprinkle of accent
1/2 cube butter

Put all ingredients together and cook in a crock pot all day.


HOT FUDGE SAUCE

1 lg. can carnation evaporated milk
3 squares bitter chocolate
1 square butter
2 cups sugar
1 tblsp. vanilla

Bring to boil on low heat and beat with electric hand mixer until desired thickness is achieved.

Note: Thickens immediately


PARMESAN CRISPS

These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
Ingredients:
 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
 ½ teaspoon flour
Preparation:
Toss cheese and flour together.
Preheat oven to 350 F.
Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

RICOTTA COOKIES

1 cup butter (softened)
2 cups sugar
1 15 oz. carton ricotta cheese
2 tsp. vanilla
2 large eggs
4 cups flour
2 tblsp. baking powder
1 tsp. salt

1 ½ cups confectioner’s sugar
1 tblsp. milk
2 tblsp. fresh lemon juice
Red and green sprinkles

Preheat oven to 350 degrees and lightly grease large cookie sheets.

In a large bowl cream butter and sugar with an electric mixer until light and fluffy. Add ricotta, vanilla and eggs and beat until combined. Add flour, baking power and salt and beat until cough forms.

Using two tablespoons drop dough onto cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies begin to turn golden. Remove cookies to a wire rack to cool.

In a small bowl stir confectioner’s sugar, milk and lemon juice until smooth. With a small metal spatula or knife spread icing on cookies and top with sprinkles. Set aside to allow icing to dry and harden.

Note: I’ve experimented with several toppings such as jam, M&M’s and cocoanut. I like cocoanut best.