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PASTA.TXT
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1996-06-27
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---------- Recipe via Meal-Master (tm) v8.02
Title: EASY LASAGNE
Categories: Pasta, Meatless
Yield: 8 servings
2 1/2 c Spaghetti sauce
1 c Water
8 oz (9 pieces) Lasagne
- uncooked
15 oz Ricotta cheese
12 oz Shredded mozzarella cheese
- divided
1/4 c Grated Parmesan cheese
2 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Ground black pepper
Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine
spaghetti sauce and water; heat to boiling, stirring frequently. Reduce
heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups
mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Pour 3/4
cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces
uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta;
spread with half of cheese mixture. Cover with 1/2 cup sauce. Repeat
layers of pasta, sauce, cheese mixture and sauce. Top with remaining
pasta and sauce; sprinkle with additional Parmesan cheese, if desired.
Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with
remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting.
8 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Refrigerate overnight;
remove plastic wrap, replace foil. Bake as directed above.
Freezing Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Freeze up to 2 months.
Remove foil and plastic wrap; replace foil. Bake at 350 degrees
Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at
350 degrees Fahrenheit about 1 hour 15 minutes.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: EASY MANICOTTI WITH CHEESE
Categories: Pasta, Main dish, Meatless
Yield: 6 servings
3 c Spaghetti sauce
1 c Water
2 c Ricotta cheese
2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
2 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Ground black pepper
14 Pieces (8 oz.) Manicotti
- uncooked
Heat oven to 400 degrees Fahrenheit. In saucepan, combine spaghetti
sauce and water; heat to boiling, stirring frequently. Reduce heat; keep
warm. In bowl, stir together cheeses, parsley, salt and pepper; spoon
into uncooked pasta tubes. Pour 1 cup sauce on bottom of 13x9x2-inch
glass baking dish; arrange filled pasta in single layer over sauce. Pour
remaining sauce over pasta; cover with foil. Bake 40 minutes or until
hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.
Make Ahead Directions: Prepare as directed above; cool 30 minutes. Cover
tightly with plastic wrap; then foil. Freeze up to 2 months. Thaw in
refrigerator overnight (casserole is too dry if heated from frozen
state). Bake at 350 degrees Fahrenheit 60 minutes or until hot and
bubbly.
To make individual portions, prepare as directed in recipe above except
place in seven small microwave-safe baking dishes. Cover tightly. Freeze
up to 2 months. Thaw in refrigerator overnight. Microwave each dish,
loosely covered, at HIGH (100%) 2 to 2-1/2 minutes or until hot and
bubbly, turning dish halfway through cooking time.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: PASTA AND STRAWBERRIES ROMANOFF
Categories: Pasta, Desserts
Yield: 6 servings
8 oz Mostaccioli, uncooked
1 ts Walnut or vegetable oil
2 c Sliced fresh strawberries
- divided
1/3 c Toasted MOUNDSA Coconut*
1/2 c Whipping cream
2 tb Powdered sugar
2 ts Kirsch (cherry brandy)
- (optional)
1/2 ts Vanilla extract
Salad greens
1/2 c Toasted chopped walnuts*
1. Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well.
2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups
strawberries and coconut. Set aside.
3. In food processor or blender, process remaining strawberries and
remaining ingredients except greens and walnuts until strawberries are
pureed and mixture is slightly thickened. Serve on greens. Spoon
dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup
ea.).
*To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in
shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until
golden brown.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: LASAGNE ROLL-UPS
Categories: Pasta, Main dish
Yield: 4 servings
9 Pieces (about 8 oz) Lasagne
- uncooked
15 oz Ricotta cheese
10 oz Frozen chopped spinach
- thawed, well drained
1 Egg; slightly beaten
4 tb Grated Parmesan cheese
- divided
1/2 ts Salt
1/4 ts Ground black pepper
1/8 ts Ground nutmeg, optional
1 1/2 c Spaghetti sauce
Cook pasta according to package directions; drain. Lay flat on foil to
cool. Heat oven to 350 degrees Fahrenheit. Meanwhile, in bowl, stir
together ricotta cheese, spinach, egg, 2 tablespoons Parmesan cheese,
salt, pepper and nutmeg. In bottom of 12x8-inch baking dish, spread 3/4
cup spaghetti sauce. Spread about 1/3 cup cheese filling on each noodle
to within 1-inch of ends; roll up. Place roll-ups, seam side down, in
prepared dish; top with remaining sauce. Sprinkle with remaining
Parmesan cheese; cover. Bake 35 minutes or until hot and bubbly. 4
servings.
Ham Variation: Cut 9 boiled ham slices in half lengthwise; place on
noodles. Spread with cheese mixture and continue as directed in recipe.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: FIESTA PASTA MEXICANA
Categories: Pasta, Meatless
Yield: 8 servings
8 oz Mostaccioli, uncooked
1 tb Olive or vegetable oil
1 c Coarsely chopped onion
1 c Chopped sweet red pepper
3 c Spaghettti sauce
1 1/2 c Dark red kidney beans
- drained and rinsed
1/3 c Water
4 oz Chopped green chilies (opt)
-(canned) drained
1/2 pk Taco seasoning mix (.75 oz)
-(reduced-sodium)
2 oz Monterey jack cheese
-(shredded),
-OR- lowfat Monterey jack
1. Cook pasta according to package directions; drain.
2. Meanwhile, in large saucepan over medium heat, heat oil; add onion
and red pepper. Cook 5 minutes, stirring occasionally, or until tender.
3. Add remaining ingredients except cheese; heat to boiling. Reduce
heat; cook, uncovered, stirring occasionally, 15 minutes.
4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top;
sprinkle with cheese. 8 servings (about 1 cup each).
The following are registered trademarks of Hershey Pasta Group:
Meal-Master format by Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: SAVORY MEAT FILLED MANICOTTI
Categories: Main dish
Yield: 6 servings
8 oz SKINNER Manicotti, uncooked
1/2 lb Ground beef
1/2 lb Ground pork
2 c Shredded mozzarella cheese
- divided
4 Eggs; slightly beaten
1/4 c Seasoned dry bread crumbs
1/4 c Grated Parmesan cheese
3/4 c Finely chopped onion
3/4 ts Dried oregano leaves
1/2 ts Salt
1/8 ts Ground black pepper
1 3/4 c Spaghetti sauce
Cook pasta according t