Angel Food Ministries

We are taking Financial Peace University with Dave Ramsey: www.daveramsey.com through our church. In that class we met a couple who deliver food for angel food ministries: www.angelfoodministries.com . They said they were disappointed at the LACK of response/interest in their mission. I told them I thought it was for people in dire financial need. They said "No it's for anyone who eats and wants a break on their budget". So being the hard sell that we are - we placed our order the following Sunday. I was impressed at what we got for the money. I think it comes down to being willing to grow where you are planted.I'm going to post what I grew from my monthly gift.
We had a 4 lb. bag of naval oranges. As a rule my family doesn't eat oranges, or drink orange juice. It's too healthy I think. I zested all the oranges and juiced the rest, making little frozen bags of 1/2 cups. Now whenever I need the zest or juice - I can just pull it from the freezer. You can use it to make this recipe:
Sweet ricotta Cheese Pie (From Jungle Jim's Cooking school - Carol Tabone)
Dough:
1 3/4 cup all-purpose flour
1/2 cup sugar
1/2 tsp. salt
1 tsp. lemon or orange zest
1/2 tsp. baking powder
1 stick chilled unsalted butter diced
2 large eggs

Ricotta Filling
1 15-16 oz. whole milk ricotta cheese (although i used low fat and it was fine), drained if needed
3 oz. cream cheese, softened (makes it smoother)
1 T. cornstarch
1 t. vanilla extract
1/2 cup sugar
1 1/2 tsp. orange (or lemon) zest
2 lg. eggs

Preheat oven to 350

Using a food processor add flour, sugar,zest, salt and baking powder- pulse several times to mix. Add butter and blend until a coarse meal forms. Add 2 lg. eggs and blend into a moist clump forms. Turn dough out onto a lightly floured surface and knead to combine well, about 10 sec.

Divide the dough into 2 peices, 1 slt. larger than the other and form into disks. Wrap the smaller disk in plastic wrap and chill well. Place the larger disk into a 9 inch tart or deep dish pie pan.

Ricotta filling:
In a large bowl beat (electric mixer)ricotta ,cream cheese, cornstarch,and vanilla to blend. Then beat in zest,sugar and eggs. Transfer to dough lined dish and spread evenly. Roll out refrigerated dough to 9-10 inches and place over top, sealing edges. Make 4 slits in the top. Bake until puffed and golden (about 1 hour). Cool completely on a rack. Keep refrigerated once cooled. I serve it w/ a sprinkle of powdered sugar over the top.

Invite your family up and share it with them- yum!