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1995-09-27
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From: Bill Jones <bjones@in.net>
Newsgroups: rec.food.recipes
Subject: Ham-Stuffed Manicotti
Date: 19 Aug 1995 21:51:33 -0600
Organization: Indianapolis, Indiana
Message-ID: <9508140002.AA02794@su1.in.net>
Indiana State Fair
Home & Family Arts
Favorite Recipes
http://www.in.net/KitcheNet/
HAM-STUFFED MANICOTTI
From: Pam Nash, Office Intern
8 manicotti shells
1/2 c. chopped onion
1 tblsp. vegetable oil
3 c. (1 lb.) ground fully cooked ham
1 can (4 oz.) sliced mushrooms, drained
1 c. (4 oz.) shredded Swiss cheese
3 tblsp. grated parmesan cheese
1/4 to 1/2 c. chopped green pepper
3 tblsp. butter or magarine
3 tblsp. all-purpose flour
2 c. milk
Paprika
Chopped fresh parsley
Cook manicotti according to package directions; set aside. In a large
skillet, saute onion in oil until tender. Remove from the heat. Add ham,
mushrooms, half the Swiss cheese and parmesan; set aside. In a saucepan,
saute green pepper in butter until tender. Stir in flour until thoroughly
combined. Add milk; cook, stirring constantly, until thickened and bubbly.
Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3
c. of filling each. Place in a greased 11x7 baking dish. Top with
remaining sauce; sprinkle with paprika. Cover and bake at 350 degrees for
30 minutes or until heated through. Sprinkle with parsley and remaining
Swiss cheese before serving.