Ronco Pasta Maker Hungarian Paprika Pasta, Summer Fruit Pasta, Garlic Pasta, Salmon Mousse

Recipes

Hungarian Paprika Pasta

To a regular full load of pasta add 2 tablespoons of paprika to the liquid and stir well before adding to the flour as it mixes.

Summer Fruit Pasta

In a blender liquefy or juice fresh fruit such as strawberries, lemon, peaches (peeled) or blackberries. Add ½ cup sugar to 2 Pasta Measuring Cups of flour and Mix. Then add enough of the fruit mixture to bring the liquid measure to the “Oil+ Egg+ Liquid” line on the mixing cup. Cook as usual and serve with additional fresh fruit.

Garlic Pasta

Add 2 garlic (crushed, or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

Salmon Mousse

1 14oz – 16oz Can of Sockeye Salmon

1 8oz Package of Cream Cheese

1 Teaspoon Salt

3 Tablespoons White Prepared Horseradish

1 Tablespoon Liquid Smoke Optional: 1 Teaspoon Dried Dill Weed For hors d’ oeuvres, use large cookie die.

Drain Salmon and put in the mixing bin. Break cream cheese into chunks and add to the mixing bin. Add horseradish and salt. Turn on the machine and add the liquid smoke through the top of the machine. Mix 10 to 15 seconds before starting to extrude.

Peanut Butter Cookies

2 ½ Cup Flour

1 Teaspoon Baking Soda

½Teaspoon Salt

1 Cup Sugar

½Cup Brown Sugar

1 Cup Butter

2 Tablespoons Vanilla

2 Eggs

Sift flour, soda and salt into mixing bin. Add sugar. Mix dry ingredients for a minute in machine fitted with the large cookie die.

Stop machine. Open lid and add remaining ingredients (peanut butter, butter, eggs and vanilla). Close and MIX about one minute, then extrude.

If cookie dough stops coming out or slows down, it may be necessary to add more flour – 1 tablespoon at a time (through grate in the lid) to keep dough surface dry enough to drop down into extruder. Cook 375° for 10-12 minutes.