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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1936.0. "STUFFED SHELLS" by ESKIMO::MANDEVILLE () Wed Aug 16 1989 10:17

    GREAT STUFFED SHELLS!!!
    1 BOX JUMBO SHELLS
    1 PACKAGE SAUSAGE MEAT (EITHER ROLL OR LINKS BUT ROLL IS EASIER)
    1 CUP MILK
    GRATED CHEESE OF YOUR CHOICE
    SPAGHETTI SAUCE(EITHER HOMEMADE OR JAR)
    BREAD CRUMBS
    
    FIRST COOK SHELLS TILL ALMOST DONE. PLACE THESE IN COLD WATER.WHILE
    THESE ARE COOKING PLACE YOUR SAUSGE MEAT IN FRY PAN AND COVER BE
    SURE TO COVER WHILE COOKING TO RETAIN LIQUID.WHEN SAUSAGE IS DONE
    I ADD 1 EGG WHICH I FORGOT TO PUT ON LIST OF INGREDIENTS AND THE
    CUP OF MILK ( YES YOU ADD THIS IN TO HOT BROKEN UP SAUSAGE MEAT)
    ALSO IF YOU USED LINKS YOU MUST PEEL OFF SKIN BEFORE COOKING THAT
    IS WHY I SUGGEST ROLLED MEAT WHICH YOU CAN FIND IN THE FROZEN FOOD
    SECTION OF YOUR GROCERY STORE.MIX THIS AND THEN ADD BREAD CRUMBS
    ENOUGH TO MAKE THIS MIXTURE PASTY.
      NOW I USUALLY SET UP MY SAUSAGE MIX,MY SAUCE AND MY SHELLS.
    FIRST I PLACE A LAYER OF SAUCE ON THE BOTTOM OF MY CASSEROLE THEN
    I PROCEED TO FILLING SHELLS WITH MY SAUSAGE MIX AND PLACING IN A
    LAYER ,I THEN SPRINKLE THIS WITH GRATED CHEESE, AND CONTINUE TO
    DO THIS WITH FINAL LAYER BEING SAUCE.
      BAKE IN OVEN AT 350 DEGREES FOR ABOUT 1 HOUR. YOU CAN ALSO DOUBLE
    THIS RECIPE AND FREEZE ONE,TOO.IT IS A QUICK RECIPE AND YOU CAN
    VARY YOUR CHEESES AND SAUCE TO YOUR OWN TASTE.
      I HAVE DONE THIS RECIPE FOR PARTIES AND SUCH AND ALWAYS GOTTEN
    GREAT COMPLIMENTS ON IT.

T.R	Title	User	Date	Lines
1936.1	Shells w/ nuts & raisins	WAV14::STEINHART	`Wed Aug 16 1989 13:20`	5
	My mother and I always stuff shells with Ricotta, a little grated mozzarella, and some egg to bind. What makes them delicious - season with a touch of nutmeg, some raisins, and chopped walnuts. Cover with tomato sauce.
1936.2	Bake with Salsa...	CSOA1::WIEGMANN	`Thu Aug 17 1989 14:53`	5
	A combination of spinach with tofu or 1% cottage cheese is good, too, and a way to get protein and avoid meat! Terry
1936.3	Stuffed shells florentine - yum!	LAGUNA::RACINE_CH	`Thu Aug 17 1989 19:16`	39
	This recipe is always a hit when we have guests: 1 box Ronzoni jumbo shells 1 lb. container ricotta cheese 1 cup shredded mozzerella cheese 1 egg 1 10 ounce box frozen chopped spinach (thawed out) 1 large (32 oz?) jar spaghetti sauce Boil shells for 9 minutes. They should be slightly softened by not cooked all the way thru. Rinse in cold water and set aside to drain. While shells are cooking, mix together the ricotta, mozzerella, egg and spinach. I add a little italian spices to the cheese mixture. Spoon a little sauce over the bottom of a large baking dish. Stuff shells with about 1 tablespoon of cheese mix and line them up in the baking dish. Spoon spaghetti sauce over the shells to cover. Stuff more shells and make a second layer, cover with spaghetti sauce. (Note: it's not necessary to make a second layer if you're not having guests or don't have a large family. You can halve this recipe easily, or make the whole batch and freeze half.) Bake at 350 for 45 minutes or until sauce in center of baking dish is bubbly. Serve with a green salad and some crusty italian bread. This can be made the day ahead and heated when you want it. Just follow the directions up to the baking part, cover and refrigerate, then bake the following day. Enjoy! Cherie
1936.4	Bake THEN Freeze?	TPS::JOHNSON	`Fri Aug 18 1989 10:22`	9
	I love stuffed shells, but my husband doesn't like all of the ricotta cheese. Combined with the spinach I'm sure he'll love it! Thanks for the recipe! Just one question, if I plan to freeze half of the recipe, should I bake it first then freeze, or is it okay to freeze before baking? Linda
1936.5	Another	POCUS::FCOLLINS	`Wed Aug 23 1989 14:09`	26
	Here's one that was on an old Prince Shell box. I haven't made them in a long time, but they were good. The sherry and celery adds a nice flavor. Naturally it calls for Prince shells, Prince parmesan cheese, and Prince meatless sauce. 16 Shells 3 Tbsp. butter 1/2 ground pork 1 kb ground beef 1/3 minced onion 1/4 minced celery l clove garlic minced 1/3 cup sherry 1/3 cup parmesan cheese 1/3-1/2 cup dry bread crumbs Sauce Cook shells in 2 quarts of boiling water, add salt to taste. Boil 20-25 minutes, drain and cool. Melt butter in large frying pan, add pork and beef and cook until lightly browned. Add onion, celery, and garlic. Cover and cook 10-15 minutes until celery is tender. Remove from heat, stir in sherry, grated cheese, salt and bread crumbs. Stuff each shell with slightly cooled mixture, close. Cover bottom of shallow casserole with sauce. Arrange stuffed shells in casserole and top with sauce. Cover and bake at 375 F for 35-40 minutes. Serves 6-8.