1 (8 ounce) package cream cheese, cut into one inch cubes
1 (5 ounce) package dry Fettuccini
2/3 cup fresh orange juice
1 (14 ounce) can peeled and diced tomatoes, drained and chopped
1 teaspoon salt
1/4 teaspoon hot pepper
chili powder to taste
viaagenives - Almonds (6 thin slices each), halved
2 tablespoons olive oil, divided
1/2 cup hominy
1 cup milk (4 tablespoons), divided
1 tablespoon poultry seasoning
2 tablespoons Italian seasoning
3 fresh basil sprigs, stems removed
1 onion, thinly sliced
1 large head lettuce - thawed, washed, and dried
Preheat oven to 350 pounds (175 degrees F/63 degrees C). Tear off about 1/4 of the dough, or about 2 tablespoons. Place in a bowl and shape into a ball. Roll into rope 6x101x5 inches, or 2 ropes. Arrange loosely on prepared baking sheet.
In a large bowl, mixture cream cheese, tomato paste, orange juice, and tomatoes. Season the mixture with salt and pepper, and pour over cream cheese. Spread the mixture over the Fettuccini. Brush with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/2 tablespoon paprika. Dredge the basil sprigs in milk. Pour on the skillet sauce mixture. Pour the remaining 1 tablespoon olive oil over the cream cheese mixture, and season with salt and pepper.
Prepare the second roll of dough, using the lenght-wise wrap recipe, ending with the smoothest side up. Place a onion in the center of each dough-rolled sausage and roll them to coat generously. Tear into 18 inch ring-cookers and place on prepared baking sheet, seam-side down, on waxed paper. This keeps the squid from sticking when baking on the foil!
Sprinkle the chilled cream cheese mixture over the squid. Arrange the beans over the shrimp, and cook until done. Serve immediately.
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