Fried Pasta With Plum Sauce

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Eggs	Dutch	Pasta	4	Servings

INGREDIENTS

3		Ripe purple plums
		quartered/pitted
2	T	Grape jam
2	T	Ketchup
1	T	Brandy
1/4	t	Lemon peel, grated
1		Thin slice fresh ginger root
1		1 lb. bow-tie pasta*
2		Eggs
4	c	Fine fresh bread crumbs

INSTRUCTIONS

Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese
ravioli.  Make sauce. In food processor or electric blender, puree
first 6  ingredients. Set aside.  If using bow-tie pasta, cook as
package label directs. Drain; rinse  with cold water. In large bowl,
beat eggs until frothy. Add cooked  bow-tie pasta or uncooked
refrigerated agnolotti; toss until  thoroughly coated with egg. Drain
off excess egg.  Place bread crumbs in another large bowl; add prepared
pasta. Toss  until thoroughly coated with bread crumbs.  Preheat oven
to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches  salad oil to
375 degrees on deep-fat thermometer. Add 1/4 of prepared  pasta; fry 6
minutes, or until deep golden brown. With slotted spoon,  remove pasta
to paper towel-lined jelly roll pan.  Place fried pasta in oven to keep
warm while frying remaining prepared  pasta, 1/4 at a time. Serve
immediately with plum sauce as an  appetizer. Makes 2 cups sauce, 5
cups pasta.  busted by sooz  Recipe by: Key Gourmet  Posted to
recipelu-digest by James and Susan Kirkland  <kirkland@gj.net> on Mar
10, 1998

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