S k i l l e t P a s t a
& B e e f D i n n e r
8
servings
Prep time: 5 minutes
Cook time: 40 minutes
2
lbs. ground beef
1 jar (2 lb. 13 oz.) Ragu®
Old World Style®
Pasta Sauce
4 cups water
1
lb. uncooked rotini pasta
2
cups shredded
mozzarella cheese
1. Brown ground heef in
6
-quart saucepot; drain.
2
. Stir in Sauce and water.
Bring to a boil. Stir in
uncooked rotini; return
to a boil. Reduce heat and
cook, covered, stirring
occasionally, 14 minutes
or until rotini is tender.
3. Remove from heat;
sprinkle with cheese.
Let stand covered until
cheese is melted.
Feed our kids welir
“Let your ears guide you
t o a
g o o d c o c o n u t : L i s t e n f o r c le a r s o u n d s o f
s l o s h i n g w h e n y o u s h a k e o n e . I t s h o u l d a ls o
f e e l h e a v y ; h e f t a f e w t o g e t a n id e a o f w h a t ’s
n o r m a l. O n c e o p e n e d it s h o u l d b e s n o w y
w h i t e w i t h a c l e a n s m e l l a n d d e lic a t e ta s te .
T h e c o c o n u t w a t e r s h o u l d b e c le a r a n d n o t
a t a ll s o u r . A n y p r o b l e m s , e x c h a n g e it.”
f o
o
d
A M E R IC A N C L A S S IC S
REMOVE COCONUT MEAT
On tow el-protected counter slowly w ork thin-blade knife
between co conut and shell. W ith vegetable peeler rem ove brow n skin fro m coconut.
Using smallest holes on box grater, shred coconut.
MAKE SUGAR SYRUP
Let egg whites stand at room tem perature 30 minutes. In
m edium saucepan com bine 2 cups sugar, cream o f tartar, and water. Cook and stir over
low heat until sugar is dissolved. Cover, b rin g to boiling; boil 2 minutes. Remove cover;
attach candy therm o m eter to pan and cook, w ith o u t stirring until 240°F (5 to 10 minutes).
BEAT WHITES
M eanwhile, in large mixing bowl beat egg w hites w ith electric m ixer on
m edium to high until frothy. Add V ^tsp. salt and beat ju st until s tiff peaks begin to form .
STREAM IN SYRUP
W ith the m ixer running on low, slowly pour in h ot syrup. Beat in
th e 2 tsp. vanilla. Increase speed to m edium -high; beat until light and flu ffy and a dollop
o f w hites lifted o ff th e beater holds its shape (3 to 4 m inutes).
ASSEMBLE CAKE
On serving plate o r stand arrange first cake layer on 2-inch-wide strips o f
waxed paper. “ Once you’re done frosting” Scott says, “ remove the waxed paper andyour plate
is pristine.” Spread to p o f each layer with frosting then sprinkle generously with shredded
coconut. If frosting starts to thicken, set over bowl o f hot water. When cake is completely
frosted heap with additional coconut, pressinggently with your fingers to bed the coconut.
REMOVE WAXED PAPER
W ith a broad knife orspa tula gently lift base o f cake and
slide waxed paper free. Repeat on all sides o f cake. MAKES 16 SERVINGS.
EACH SERVING
482 cal, 19 g fat, 98 mg chol, 219 mg sodium, j4gcarbo, 2g fiber, 6g pro.
Scott Peacock is executive chef o f Watershed Restaurant in Decatur, Georgia. W ant to
learn more? Watch Scott demonstrate this recipe— and his other American Classics— at
bettertv.com.
For additional how-to photos log on to
BHG.com/americanclassics.
206
A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
