Cheese Stuffed Shells
Strawberry Spinach Salad
Breadsticks
Sparkling Cider
White Chocolate Covered Oreos
Cheese Stuffed Shells
1 (12 oz) box large shells
--cooked as directed on box
1 (24 oz) jar spaghetti sauce
2 eggs
1 (15 oz) container ricotta cheese
(16 0z) shredded mozzarella cheese
4 oz grated parmesan
1 Tbsp dried parsley
Spread half of the sauce on the bottom of a 9x13
pan. In a bowl mix eggs, ricotta, 12 oz of mozzarella, Parmesan and parsley.
Fill each shell with a spoonful of cheese mixture and place in the pan of
sauce. Spread the rest of the sauce over the shells and top with the remaining
4 oz or mozzarella. Cover with foil and bake at 350 degrees until hot and
bubbly, about 45 minutes.
Strawberry Spinach Salad
Caramelized Almonds:
1pg. slivered almonds
½ c. white sugar
Fry almonds in white sugar until they
caramelize. Lay them out on a piece of wax paper to cool.
Dressing:
⅓ c. red wine vinegar
¾ tsp. salt
¾ c. sugar
¾ c. vegetable oil
1 tsp. ground mustard
1 Tbsp. poppy seeds
Place all ingredients in a blender and mix until
well blended. Set aside.
Salad:
1 bag baby spinach
caramelized almonds
sliced strawberries
dressing
place a bag of baby spinach in a large bowl. Mix
in desired amount of sliced strawberries and caramelized almonds. Mix in
dressing just before serving.
1 T. yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour
3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese
8 - 1/4 inch wooden dowels cut into 18 inch lengths (craft store)or 8 - 12 inch skewers (I tried them both ways and decided I wanted the long
wooden dowels like
Pizza Factory uses, but the skewers worked
too.)
Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.
Cover and let rise until double.
Divide dough into 8 equal parts, about 4 oz. each if you want to use a kitchen scale.
Lightly flour your hands and roll the dough into about an 16-18 inch long
"snake". Moisten the top of your dowel or skewer
and begin wrapping the dough around loosely. Moisten a
little where the breadstick will end too. Pinch
to secure the dough at the top and bottom. Leave
about
5 inches at the end of the dowel, if you are using the longer dowels.
Hang over the edge of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise
until doubled. Brush with 1/4 C. melted butter.
Heat oven to 375. Bake at 375 for about
15- 20 minutes or until just golden.
Meanwhile mix the remaining 1/2 C. melted
butter,
seasonings and parmesan cheese.
When the breadsticks come out of the oven, brush them with the seasoned melted
butter mixture.
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