Spinach Cheese Manicotti
one medium onion finely chopped
3 garlic cloves, minced
1Tbs vegetable oil
1-1/2 cups ricotta cheese
1cup shredded mozzarella cheese Divided
4 oz cream cheese softened
6tablespoons grated parmesan cheese divided
1tsp Italian seasoning
1/2tsp pepper
1pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar spaghetti sauce
In small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells.
Pour half of the spaghetti sauce into a greased 13 in x9 in x 2in baking dish.
Arrange shells over sauce; top with remaining sauce. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan. Bake 5-10 minutes longer or until cheese is melted.
These recipes are from old Taste of Home magazines.
Rainbow Gelatin Cubes
4 packages (3oz each) assorted flavored gelatin
6 envelopes unflavored gelatin divided
5 3/4 cups boiling water, divided
1 can (14 ounces) sweetened condensed milk
1/4 cup cold water
In a bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir 1 cup boiling water until dissolved. Pour intoa 13 in x 9 in x 2in dish coated with non-stick spray; refrigerate until almost set but not firm, about 20 minutes.
In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.
Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pouring next layer on top. Refrigerate for at least 1 hour before cutting into 1 in squares.
one medium onion finely chopped
3 garlic cloves, minced
1Tbs vegetable oil
1-1/2 cups ricotta cheese
1cup shredded mozzarella cheese Divided
4 oz cream cheese softened
6tablespoons grated parmesan cheese divided
1tsp Italian seasoning
1/2tsp pepper
1pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar spaghetti sauce
In small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells.
Pour half of the spaghetti sauce into a greased 13 in x9 in x 2in baking dish.
Arrange shells over sauce; top with remaining sauce. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan. Bake 5-10 minutes longer or until cheese is melted.
These recipes are from old Taste of Home magazines.
4 packages (3oz each) assorted flavored gelatin
6 envelopes unflavored gelatin divided
5 3/4 cups boiling water, divided
1 can (14 ounces) sweetened condensed milk
1/4 cup cold water
In a bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir 1 cup boiling water until dissolved. Pour intoa 13 in x 9 in x 2in dish coated with non-stick spray; refrigerate until almost set but not firm, about 20 minutes.
In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.
Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pouring next layer on top. Refrigerate for at least 1 hour before cutting into 1 in squares.
1 comments:
Yum I want the jello! Great recipes, can't wait to see what you do next.
Love Aunt Michelle
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