Broccoli Cheese Cornucopias
|Cheddar cheese||4 Tablespoon|
|Pasta dough||1⁄3 Cup (5.33 tbs)|
|Frozen broccoli spears||10 Ounce (1 Package)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Orange slices||6 (For Garnish, Thin Ones)|
Prepare Cheddar Cheese Sauce; set aside.
Butter a 13" x 9" baking dish; set aside.
Roll Plain Pasta dough by hand or with a pasta machine 1/16 inch thick.
Cut in six 6 inch squares.
In a heavy 5 quart saucepan or Dutch oven, bring 3 quarts water to a rapid boil.
Add 1 teaspoon salt.
Drop pasta squares into boiling water; cook 3 minutes.
Carefully remove pasta from water with a slotted spoon.
Drain on cloth towels.
Cook broccoli in 1/4 cup boiling water with 1/2 teaspoon salt, about 4 minutes.
To assemble, place a slice of ham over each pasta square.
Lay broccoli spears from corner to corner of each square.
Fold 1 free corner over to cover broccoli.
Fold opposite corner over to form a cornucopia.
Secure with wooden picks.
Place in prepared baking dish.
Pour Cheddar Cheese Sauce over cornucopias.
Sprinkle shredded Cheddar cheese on top.
Place baking dish in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 15 to 20 minutes.
Remove wooden picks before serving and garnish with thin orange slices.
Makes 6 servings.