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Though some cowhands lament they were "born a hundred years too late," for most women, our modern liberation along with a host of time-saving appliances, brought welcome relief from seemingly endless household chores. I stir up cakes and create new recipes not because it is traditional women's work (in fact, many of the great western cooks from ranch wagons to fifty-acre homesteads were are are men), but because I enjoy it. . . .
Hay and Straw
1 stick (8 tablespoons butter)
1/2 onion chopped fine
1 10-ounce package frozen peas
1/2 pound ham, chopped
1 1/2 cups heavy cream
1 teaspoon salt
1 1/2 teaspoons black pepper
1/2 to 3/4 cup Parmesan cheese (to taste)
1/2 pound spinach fettucine noodles
1/2 pound fettucine noodles
1. Put a large pot of water on to boil.
2. To make the cream sauce, in a large skillet melt 1/2 stick of butter and saute onions over medium heat until transparent.
3. Turn heat to high and add frozen peas. Cook 3 minutes, stirring often.
4. Add ham and cook, stirring, about 2 minutes, until warmed through and edges start to crisp.
5. Add 1 cup of cream to skillet and cook until thickened, season to taste with salt and pepper. Set aside.
6. When water boils, cook each pasta as described on package. The spinach pasta may take less time than the regular.
7. When pasta is just tender, drain in sink.
8. In the stock pot, melt 1/2 stick butter; stir in 1/2 cup of cream. When just mixed, add drained pasta and toss over medium heat. Add the cream sauce and Parmesan cheese, re-season with salt and pepper if needed, toss until well coated, and serve.
2 to 3 grapefruit (1/2 per person)
2 to 3 tablespoons butter each, melted
4 to 6 tablespoons brown sugar
1. Preheat oven to broil.
2. Cut grapefruit in half around it's girth. With a sharp knife, trace the outline of the fruit to loosen segments.
3. Brush each top with approximately 1/2 tablespoon butter.
4. Sprinkle each with a tablespoon of brown sugar.
5. Broil for 2 to 3 minutes, until sugar melts and bubbles on top.