Cheese-Stuffed Jumbo Shells

Submitted by Nicole Sizemore

12 oz. Jumbo Shells (you can use manicotti pasta instead. It doesn't really matter.)
1-16 oz. ricotta cheese
1-16 oz. cottage cheese (or just use all cottage cheese if you don't like ricotta and vise verse)
1 1/2 cups shredded mozzarella cheese
3/4 Parmesan cheese, grated ( I grate my own)
spinach, how ever much you want.
2 eggs or 6 egg whites
2 TBSP parsley
3/4 tsp oregano
salt and pepper
6-8 cups favorite marinara sauce

1.Bring water to a boil and add pasta. Cook about 10 min. Avoid over cooking. Cool pasta in a single layer on wax paper to keep pasta for sticking together.

2.While pasta is cooling mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs or egg whites,spinach, and the dry seasonings. Fill each pasta with 2-3 TBSP of cheese mix.

3.Spread a thin layer of marinara sauce on the bottom of a 9x9 or 13x9 inch pan.(it just maters how much you will eat) Place the shells open side down in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 for about 35 min. or until hot and bubbly. Fills about 36 shells.

To freeze you can put it all together then freeze it as is but then when you cook it it will have to cook longer, about a hour, and there will be more moisture in the dish. So you can take the tin foil off for the last 20-30 min. Or you can freeze the filled pasta individually on a cookie sheet with wax paper on it so the pasta wont stick to the pan. Then once when they are frozen put them in a freezer bag and put them back in the freezer. You can also freeze the sauce and cheese. When you want to eat the meal let the manicotti and sauce thaw. Then put it together from number 3 and enjoy.

Try both ways or different ways because you will have a lot of manicotti to experiment with.

Orzo Pasta Salad

Submitted by Janet Schlosser (She brought this fantastic dish to the ward Christmas Party)

1 box of orzo pasta (which can be FINALLY found at Wal-mart and Target)
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)

Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard

whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!

Zucchini Fritters (from Cook's Illustrated)

Submitted by Julia Jutras

Makes 12 fritters, serving 4-6

Ingredients:
1 lbs zucchini (about 2 medium), trimmed
1 tsp table salt
8 oz feta cheese, crumbled (about 2 cups)
2 scallions, minced
2 Tbsp minced fresh dill
2 large eggs, lightly beaten
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
1/4 tsp ground black pepper
1/4 cup unbleached all-purpose flour
6 Tbsp olive oil
1 lemon, cut into wedges (for serving)

Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid. (Be sure to squeeze until it is completely dry, or the fritters will fall apart in the skillet. Don't let the squeeze-dried zucchini sit on its own for too long or it will brown.)

2. Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.

3. Heat 3 Tbsp of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-Tbsp-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time.) Fry until golden brown on both sides, 2 to 3 minutes per side.

4. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 Tbsp oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.

Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

BBQ Macaroni Salad

Submitted by Julia Jutras

We like the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce here, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture.

Serves 8 to 10

Table salt
1 pound elbow macaroni
1 red bell pepper , seeded and chopped fine
1 rib celery , chopped fine
4 scallions , sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
Ground black pepper


1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)

Olive Garden Alfredo Sauce

Submitted by Dana Smith

Ingredients:
2 cups heavy cream
1/8 teaspoon garlic powder
1/2 cup butter
1/8 teaspoon pepper
1/4 cup parmesan cheese

Directions:
Add all ingredients in a medium sauce pan, let simmer for 12 minutes or until the desired consistency is reached. you can serve over your choice of pasta noodles. or if you want, you can just have it as a dipping sauce for your bread sticks!

Bean Burritoes

Submitted by Kristeen Teeples

Ingredients to Buy:
Bag of flour tortillas
Can of Refried beans
Bag of Shredded cheese
diced tomatoes
diced green onions
Salsa or hot sauce

Spread flour tortilla with refried beans. Top with cheese, tomatoes, green onions and salsa.
Place flat tortilla in the oven on broil. Watch closely for tortilla to lightly brown, and cheese to melt and bubble. Take out, let cool for a minute, and fold or roll up to eat.

Acorn Squash with Brown Sugar

Submitted by Julia Jutras

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.

Serves 4

2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
table salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar

1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).

2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.

3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.