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Spinach Souffle Pie (p83)
9" deep dish pie crust
1/2 lb. mushrooms, sliced
1 onion, chopped
2 Stouffer Spinach Soufflés, defrosted
1/2 lb. mild cheddar, grated
Preheat the oven to 350 degrees.
In a skillet, brown the mushrooms and onions.
In the pie shell, layer mushrooms and onions, one Spinach Soufflé, and a
layer of cheese. Repeat, ending with cheese.
Bake for 45 minutes or until the cheese is brown and bubbly.
Mandelbroit (p114)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup and 1 tablespoon oil
3 eggs
1 cup and 5 tablespoons sugar
1 cup walnuts, finely chopped
6 oz. chocolate chips
1 tablespoon cinnamon
Preheat oven to 375 degrees and grease two cookie sheets.
Mix the flour, baking powder, and salt in a bowl. In another bowl, beat one
cup of oil, eggs, and one cup of sugar. Gradually add two cups of the flour mixture, beating constantly. Fold in the nuts
and chocolate chips and then add the rest of the flour mixture.
Oil hands and divide the dough into quarters. Put the dough on the cookie
sheets. Shape and flatten each quarter to 3" wide, 1/2" thick, and 10"-12" long.
Mix together the rest of the sugar and the cinnamon. Sprinkle over each log.
Bake for 20 minutes. Take out and cut each loaf into 1/2" slices. Turn slices
on their side and bake for 15 more minutes.
Cool before serving.
Freezes very well.
Stuffed Giant Shells (p62)
1 lb. ground beef or turkey
1 lg. onion, chopped
1 clove garlic, minced
8 oz. mozzarella, shredded
1/2 cup Italian bread crumbs
1/4 cup parsley, chopped
1 egg
salt and pepper to taste
18 giant shells, cooked
30 oz. spaghetti sauce
1/3 cup dry red wine
1/2 cup parmesan cheese, grated
In a skillet, brown the meat, onion, and garlic. Drain the excess liquid.
Allow the mixture to cool.
Stir in the mozzarella, crumbs, parsley, and egg. Season with salt and pepper.
Stuff the cooked shells with the meat and cheese mixture.
Preheat the oven to 400 degrees.
Spoon 1/4 of the spaghetti sauce over the bottom of a 9"x13" baking pan.
Place the stuffed shells on the sauce, side by side, in one layer. Mix the wine with the remaining sauce and pour this over
the shells. Sprinkle the top with parmesan cheese.
Bake for 20-25 minutes or until the meal is brown and bubbly.
Serve with extra parmesan.
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