Make-Ahead Manicotti 15 oz. ricotta cheese 10oz frozen chopped spinach, thawed & squeezed dry 1.5 cups shredded mozzarella cheese 3/4 cup parmesan cheese 1 egg 2 tea. parsley 1/2 tea. onion powder 1/2 tea. pepper 1/8 tea. garlic powder 2 jars(28oz ea.) spaghetti sauce 1.5 cups water 8 oz manicotti shells In bowl mix together ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan, egg & spices. In separate bowl combine water & spaghetti sauce. Spread sauce mixture on bottom of ungreased 13X9 pan. Stuff raw manicotti shells with ricotta mixture. Layer in 13X9 pan. Pour remaining sauce mixture over shells. Sprinkle with remaining mozzarella & parmesan. Cover & refrigerate overnight. Bake uncovered 40-50 minutes at 350. 6-8 serving

 

Stromboli A giant hot pocket. Dough (see below) 1 package sliced luncheon ham 1 package sliced genoa salami 1 package sliced pepperoni Green pepper, sliced Onion, sliced 4 oz shredded mozzarella cheese Parmesan cheese 2 TBS spaghetti sauce Roll dough out into a rectangle about 14x12. Place 2 slices of ham end to end lengthwise down the center of the dough. Pile as much or as little meat as you like on top using ham slices as a guide for the edge. Top with green pepper, onion, cheeses, and spaghetti sauce. Pull ends of dough up and seal. Bake on a cookie sheet at 375 degrees for about 20 minutes or till dough is golden. Dough: 1 pack yeast 1 cup warm water 1 1/2 cups flour 1 TBS sugar 1 tsp salt Dissolve yeast in warm water. Add remaining ingredients and beat on medium speed till smooth. Stir in some more flour (about 1 to 1 1/2 cup). Knead dough till elastic (about 4-5 minutes). Cover and let sit for about 10 minutes.

NOODLES ALFREDO 8 oz. wide egg noodles cooked as directed on package. 1/2 cup butter or marg. 1/2 cup light cream or half and half 1 cup grated Parmesan cheese 1 tablespoon parsley flakes 1/4 teaspoon salt Dash of pepper While noodles cook, heat butter and cream in small saucepan over low heat until butter is melted. Stir in cheese, parsley flakes, salt, and pepper; keep warm over low heat. Return drained noodles to pan and pour sauce over noodles, stirring gently until noodles are well coated. To add color, you could grate some yellow cheese on the top just before serving. You could probably use evaporated milk instead of light cream or half and half. :-) -Thanks to Ruth Van Nattan

 

Fresh Tomato Spaghetti Sauce 1/3 Cup oil 2 Cups chopped onion 2 Tablespoons garlic 8 Cups chopped tomatoes 2   6 ounce cans tomato paste 2 Tablespoons oregano 2 teaspoons basil 1 bay leaf 2 Tablespoons sugar 1 Tablespoon salt 1/2  teaspoon ground pepper Mix all ingredients in a large pan.  Bring to a boil, simmer uncovered 1 hour or until thick.  Take out bay leaf. Fill canning jars.  Can in water bath 30 minutes. Makes about 5 pints. This sauce can be used for lasagna, pizza, etc.

 

Italian Dressing 1/2 teaspoon white or black pepper 1 Cup of salad oil 1/4 Cup vinegar 1 teaspoon salt 1/2 to 1 teaspoon dry celery 1/4 to 1/2 teaspoon red pepper  (cayenne) 1/4 teaspoon dry mustard 1 clove garlic, minced  (or more)  (Dry may be substituted.  Add to your taste.) 1/4 to 1/2 teaspoon oregano  (optional) 1 teaspoon dry parsley 1/2 to 1 teaspoon onion powder Dash of Louisiana style hot sauce Combine ingredients in a jar and shake well.  Or try it in the blender for a really good mixing. Add more of the spices if you like a stronger taste.

graphics and background by mary vannattan

spchk  mt/--