|1 lb||Fresh tuna, 1/2 in. chunks|
|36||Extra large shells, cooked and drained|
|12 oz.||Mozzarella, grated|
|1/4 cup||Parmesan cheese, grated|
|10 sprigs||Italian parsley, chopped|
|1 jar||Ragu Tomato and Basil Sauce|
In 1/2 of the margarine, saute the mushrooms and onions, then transfer them to a mixing bowl. With the remaining margarine, saute the tuna with 1/2 of the parsley, then transfer to mixing bowl. Add ricotta, mozzarella and parmesan cheese, remaining pars ley, dash of salt, dash of pepper and dill. Mix well.
Stuff shells with mixture and place in baking dish. Cover with sauce. Bake at 425 degrees for 10 minutes. Reduce to 375 degrees for 20 minutes.
Serves 12. Leftovers microwave well.
|9 cups||White Flour|
|4 1/2 cups||Rye Flour|
|7 cups||Wheat Flour|
|6 tablespoons||Caraway Seeds|
|6 teaspoons||Instant Coffee|
|6 tablespoons||Powdered Cocoa|
|8 Pks.||Fleischmann's RapidRise Yeast|
|1 1/2 Sticks||Butter|
|1/4 cup||Cider Vinegar|
|6 cups||Coffee at 120 to 130 degrees (Very Important)|
Sift together dry ingredients. Mix in other ingredients in large bowl. Dough should be slightly sticky. Cover with towel and let rise, then punch down. Make into six round balls and place on cornmeal-covered baking sheets to rise.
Bake in oven preheated to 350 degrees until done.
Makes six loaves.
|1 1/2 cups||Peeled, cubed potatoes|
|1/2 cup||Chopped onions|
|1/2 cup||Chopped celery|
|a pound||Skinned snapper fillets (grouper, ling cod,rockfish, calico bass, etc.)|
|1 - 16 ounce can||Cream-style corn|
|1 - 10 ounce can||Tomatoed and green chili peppers|
|1 1/2 cups||Shredded American cheese (6 ounces)|
|Hot sauce to taste|
|1/2 cup||Sliced, pitted black olives|
|Tortilla chips, slightly crushed|
In a large covered saucepan, cook potatoes, onion and celery in enough boiling water to cover until tender; drain.
Meanwhile, cut fish into 1-inch pieces. Add corn and undrained tomatoes and chili peppers to thepotato-onion mixture. Carefully add the fish. Bring to just boiling, then reduce heat. Cover and simmer gently till the fish is done (about 2 minutes per 1 /2 inch thickness of fish).
Add milk, cheese, and hot pepper sauce, if desired. Stir gently till mixed. Cook over medium heat for 3 to 4 minues, or till cheese is melted and mixture is heated through. Do not boil. Stir in olives.
To serve, ladle soup into individual bowls. Top with crushed tortilla chips.
Makes 6 servings.
|4 tablespoons||Feta Cheese, grated|
Break eggs into small bowl, add milk and stir thoroughly. Wash spinach leaf by leaf, then plunge into rapidly boiling water for 20 seconds. Drain, then cool by putting into cold water. (The spinach may be prepared ahead of time.)
Mix fetta and spinach. Place margarine in egg pan, then heat to medium temperature. Pour in egg mixture, let it cook almost through, add spinach/fetta. Fold one half omellette over the other, let cook till done. Serve.
Vision and original design by
August 28, 1995
Content and enhancement by |
Last Updated June 1, 1996